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- Hey, y'all I've got another good.
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Oh, I already sprayed that.
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I've got another good vegetable recipe for y'all today.
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Have you ever made my zucchini bread?
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That's in one of my first or either second cookbook.
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Well, if you haven't, you need to make it
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because it's out of this world.
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With an herbed cream cheese,
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It is good as cake y'all.
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So, this recipe that I'm fixing to share with y'all
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So I, I think you'll like it just as much
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as you do the zucchini
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So we're gonna start with five eggs.
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but it's not going into a pie shell,
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but anything that calls itself a pie,
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So we've got our zucchini thats sliced thin.
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We got a 13 by 9 by 2
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We've got some fresh basil
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and I think it calls for like a teaspoon.
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So by the time we chop this
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it won't be much over a teaspoon full.
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What you think that's probably about
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two teaspoons in there ain't it.
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That's a nice, healthy teaspoon.
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And I've got some black pepper
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that was a half a teaspoon.
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I'm gonna put about three quarters
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of a teaspoon of salt in it.
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And some crushed garlic.
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[Eddie] I think it called for like a full tablespoon.
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- What did it call for?
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I can't remember Eddie.
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So I need to get with the program.
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[Eddie] Oh, I like garlic.
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Put all that garlic in there.
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We're going have to switch this over to
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and I'm gonna go ahead and add
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all the wet ingredients in there.
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Oops. And then I'm gonna add a half a cup of oil
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just a vegetable oil.
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And then I'm gonna add some fresh grated
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and then I've also got some
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shredded, I'm gonna just put it all
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And then I have one cup
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Now, if you don't have my mix
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you can use any biscuit mix that you can
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find at the store but
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this house does not go empty of my biscuits.
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So we're gonna mix that in.
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[Eddie] Okay, we're making it extra cheesy.
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The recipe, we doubled
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I think we doubled the cheese
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[Eddie] That's alright.
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- Which makes it so much gooder.
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[Eddie] Parmesans good.
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- Yes, Now I don't know how I'm gonna stir
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All right. I'm gonna,
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I, I want to check something else
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right this second Eddie, before I keep going.
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[Eddie] Might need to add another egg.
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- (laughing) You think?
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And another box of biscuit mix.
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and this is from my magazine y'all
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and the recipe calls for
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just the sliced zucchini.
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So I don't know why I didn't
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or grate it because my zucchini bread
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it's actually grated.
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Okay. So there we go.
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I think we've got everything in it.
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- And we're gonna bake this
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Yeah, for about 35 or 40 minutes.
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Now, Eddie I'm afraid to entrust, wait.
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This bowls almost as big as I is.
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This is gonna be so good.
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Can't wait for y'all to taste this one.
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That zucchini's gonna cook right down
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and you'll have to ask yourself now
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what kind of vegetable is that?
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Cause I don't think you'll be able to tell.
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And the zucchini will produce
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you feel like it's missing, missing some juice?
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These glass bowls are so heavy,
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and or either I'm so weak.
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I'm scared of that other oven.
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I don't, I don't trust it yet.
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So our zucchini pie is going in my regular oven that I know
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for sure that it's set properly.
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So in the oven, this goes
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for 35 to 40 minutes y'all.
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- Who is ready for zucchini pie?
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How about you, Eddie?
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[Eddie] Yes, it smells wonderful.
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- Doesn't it smell wonderful.
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You wouldn't think zucchini bread
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would send me over the moon,
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but zucchini bread does do that to me.
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And I'm hoping that the zucchini pie
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will do the same thing.
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It's been a long time since I've tasted it.
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So, oh, get back up on that fork.
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Did I put any butter in this?
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[Eddie] I don't know about this has butter.
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- I can't, I can't remember
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- I don't know, but a little butter might..
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I would say that this would make a great dish
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for you to take to a covered dish supper.
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And if you didn't want people to know what it was
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I would take the zucchini and just dice 'em up.
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You can just call it whatever kind of pie you want.
