Jalapeno Beef Roll With Zucchini Recipes

JALAPENO BEEF ROLL WITH ZUCCHINI

Steps:

• 1. About 35 minutes before serving, shred enough to measure 1 cup.
• 2. Set remaining zucchini aside.
• 3. Shred monterey jack cheese.
• 4. In a medium bowl, grate onion.
• 5. Add ground beef, bread crumbs, ketchup and 1/2 teaspoon salt.
• 6. Mix well.
• 7. On waxed paper, pour ground beef mixture into a 11 x 8\" rectangle.
• 8. Sprinkle shredded zucchini and cheese over beef mixture.
• 9. Starting on a long side, roll meat mixture around filling, jelly roll fashion, lifting wax paper to help shape roll.
• 10. Press seam and sides to seal.
• 11. Carefully, transfer beef roll, seam side down to a 2 quart oblong baking dish.
• 12. Microwave cook, covered with waxed paper on high 5 minutes.
• 13. Then on medium (50%) 15 minutes.
• 14. Let stand covered.
• 15. Meanwhile, in a 10\" round baking dish, melt butter on high 30 seconds.
• 16. Add zucchini. Cook, covered with plastic wrap, on high 3 to 4 minutes, until just tender.
• 17. Sprinkle with 3/4 teaspoons salt after cooking.
• 18. To serve, cut beef roll into 12 slices on serving platter.
• 19. Spoon zucchini along side of meat and serve.

JUMBO JALAPENO CHEDDAR ROLLS

Steps:

• In a large bowl, dissolve yeast and sugar in warm milk. Add the eggs, salt and 4 cups flour. Beat on medium speed for 3 minutes. Add cheese and jalapeno. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into 12 pieces. Shape each into a roll. Place 3-in. apart on lightly greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Combine egg and water; brush over rolls. Bake at 375° for 16-20 minutes or until golden brown. Remove from pans to wire racks. Serve warm.

ZUCCHINI, JALAPENO, CHEDDAR CRUSTLESS QUICHE

Steps:

• Preheat the oven to 375 degrees.
• Saute the onion, zucchini and jalapeno until soft.
• Season with salt and pepper.
• Beat your eggs into a large (4-6 Cup) measuring bowl.
• Add enough milk or cream to measure 2 cups.
• In a deep pie dish spread evenly out the zucchini mixture, top that with the cheese and pour the egg mixture over it all.
• Bake in the oven for 40-45 minutes, or until the middle is no longer shaky.
• Remove from the oven and let rest about 5 minutes before cutting into it.
• Enjoy!