Biscuit Mix Fried Zucchini Bites With Savory Dill Sauce Recipes
ZUCCHINI IN DILL CREAM SAUCE
My husband and I were dairy farmers until we retired, so I always use fresh, real dairy products in my recipes. This creamy sauce combines all our favorite foods! -Josephine Vanden Heuvel, Hart, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, combine zucchini, onion, water, salt, bouillon and dill; bring to a boil. Add the butter, sugar and lemon juice; mix. Remove from heat; do not drain. , Combine flour and sour cream; stir half the mixture into hot zucchini. Return to heat; add remaining cream mixture and cook until thickened.
Nutrition Facts : Calories 71 calories, Fat 5g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 434mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
SAVORY BISCUIT BITES
"These light, golden puffs are super simple to make, and their flavor is oh-so-good," informs Wendy Chilton of Bookeland, Texas. "Their small size makes them easy to munch, and they're wonderful warm or cold."
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 40 pieces.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the butter, cheese, onion and parsley. Cut biscuits into quarters; roll in butter mixture. Place in a greased 15x10x1-in. baking pan; let stand for 25 minutes. , Bake at 400° for 8 minutes or until lightly browned.
Nutrition Facts : Calories 105 calories, Fat 7g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 259mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
ZUCCHINI CHEDDAR BISCUITS
My husband grows a big garden, and our squash crop always seems to multiply! We give squash to everyone but still have plenty left over for making jelly, relish, pickles, breads, cakes and brownies. - Jean Moore, Pliny, West Virginia
Provided by Taste of Home
Time 25m
Yield 16 biscuits.
Number Of Ingredients 10
Steps:
- In a large skillet, melt butter. Add onion; saute until tender. In a large bowl, combine the biscuit mix, parsley, basil, thyme and onion mixture. In another bowl. whisk eggs and milk. Stir into biscuit mixture just until combined. Fold in zucchini and cheese. , Drop by 1/4 cupfuls 2 in. apart onto greased baking sheets. Bake at 400° for 10-14 minutes or until golden brown. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 148 calories, Fat 9g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 315mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
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