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Using a vegetable peeler or metal cheese slicer, cut zucchini into very thin lengthwise strips. Drain and discard marinade. Wrap a zucchini strip around each scallop. Secure by threading where the zucchini ends overlap onto metal or soaked wooden skewers.
To slice boneless roasts, slice the meat vertically across the grain into 1/4-in. to 1/2-in.…
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In a mixing bowl, combine flour (about 2 cups), sugar, active dry or quick-rise yeast, salt and…
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