Mix butter, olive oil, and lemon juice together. Lay out zucchini slices and brush with butter mixture, sprinkle with garlic powder.
Grill over medium-high heat for about 2 minutes on each side or until golden brown.
Salt and pepper. Serve warm.
1. Mix fruit, confectioners' sugar and rum extract in large bowl. Cover.
2. Refrigerate 1 hour or until ready to serve.
3. Serve with a dollop of sour cream, if desired.
Stir together the biscuit mix, cheddar cheese and milk until a soft dough forms. Beat with a wooden spoon for about 30 seconds.
Spoon onto a greased cookie sheet and smooth down tops to prevent hard points from forming. Bake 8-10 minutes, until tops are brown.
While biscuits are baking, melt the butter in a pan and stir in garlic powder.
Once the biscuits are done brush the tops with the butter mixture.
Top each with another cookie, squeeze them together gently, and scrape the ice cream edge smooth with a small spatula. Roll edges in candy sprinkles.
Eat ice cream sandwiches immediately, or freeze airtight at least 30 minutes or up to a day.
In bowl toss remaining ingredients except croutons. Shake dressing before adding to salad. Add croutons last. Serve immediately.
Add garlic salt and poultry seasoning to melted butter. Pour mixture over bread cubes. Stir to coat.
Bake at 350 for 5-10 minutes until crunchy.
Melt butter and stir in dressing mix. Spread onto bread slices.
Broil until golden or heat in oven at 350Â° for 15-20 minutes.
While still warm, sprinkle with parmesan cheese and paprika, if desired.
Cook on outside grill for 30-35 minutes, turning every 5 minutes. Remove and let rest for 10-15 minutes before slicing.
VARIATION: To bake without pre-marinating, use a larger 3-4 pound tenderloin and place in a baking dish lined with 2-3 layers of foil. Place meat in pan, salt and pepper and pour bottle of teriyaki sauce over along with Worcestershire sauce. Pack brown sugar on top and seal foil, closing tightly. Bake at 300° for 3-3 1/2 hours. Open once after 2 hours while cooking and turn over. Close foil and complete cooking. Tenderloin will fall apart with fork.
Beat egg with 2 teaspoons of water.
Heat a large, nonstick pan or wok on medium-high. Spray with oil. Pour egg in a thin layer. Cook, stirring to scramble the egg. Remove the egg from the pan and set aside.
Spray pan again and reduce heat to medium. Put sesame oil, 1 tablespoon soy sauce and rice in the pan. Stir to incorporate the sauce. Let the rice sit for a few minutes and then stir it. Continue until the rice is dry and less clumpy.
Stir in scallions, vegetables and eggs. Add the remaining soy sauce and stir together. Serve immediately.
Combine oil, sugar, cider vinegar, soy sauce, and salt and pepper to taste. Pour dressing over cabbage.
Toss and serve.