Search Results for "Squash"
Recipe Results 7 of 13 pages
Summer Squash And Pecan Saute
Ingredients 3 tablespoons olive oil, divided 1 cup pecan halves 1 medium onion, thinly sliced 2 cloves garlic, peeled and thinly sliced 4 small yellow summer squash, sliced 1/4? thick 4 small zucchini, sliced 1/4? thick 1 large red bell pepper, cored, seeded and cut into thin matchstick slices 1 tablespoon fresh lemon juice 2
Acorn Squash Stuffed With Cornbread
Ingredients Cornbread: 3/4 yellow cornmeal 1/2 whole wheat flour 1 1/2 teaspoons baking powder 1/2 skim milk 1/4 egg substitute* 1 tablespoon honey 1/4 chopped pecans Squash: 2 large acorn squash 2 tablespoons olive oil 1 teaspoon dried basil 1 teaspoon grated nutmeg 1/2 apple juice Directions Cornbread: In large bowl, mix cornmeal, flour and
Squash Casserole
Ingredients 2 lbs. yellow summer squash or zucchini, thinly sliced (about 6 cups) 1/2 medium onion chopped 1 cup carrot, peeled and shredded 1 (10 3/4 oz.) can condensed cream of chicken soup 1 cup sour cream 1/4 flour 1 (8 oz.) pkg. seasoned stuffing crumbs 1/2 butter or margarine, melted Directions Combine squash, onion,
Squash Relish
Ingredients 3 lbs. yellow squash, shredded (12 cups) 4 large yellow onions, chopped 4 sweet red or green peppers, finely chopped 1/4 plus 1 tablespoon salt 2 tablespoons pickling spices 2 1/2 s cider vinegar (5% acidity) 1 teaspoon ground turmeric 6 cups sugar Directions Combine squash, onions, and peppers in large bowl; toss gently.
Squash Salad With Buttermilk Dressing
Ingredients 8 ozs. yellow summer squash, julienned 2 tomatoes, cut into wedges 1/3 broccoli stems, julienned 1/4 buttermilk 1 teaspoon Dijon mustard 1/2 teaspoon dried basil 1/8 teaspoon curry powder 2 cups shredded red cabbage Directions Steam squash until tender, about 12 minutes. Transfer to large bowl. Add tomatoes and broccoli. In small bowl, whisk
Sauteed Parmesan Vegetables
Sauteed Parmesan Vegetables Ingredients: 1 zucchini coarsely chopped 1 yellow squash coarsely chopped 1 red bell pepper seeded and coarsely chopped 1 green bell pepper seeded and coarsely chopped 1 yellow bell pepper seeded and coarsely chopped 1 cup grape tomatoes, halved 2 Tbsp. vegetable oil 2 Tbsp. Italian dressing 1/4 cup grated Parmesan cheese
Picadillo
Picadillo Ingredients: 1 pound ground turkey 1 onion (chopped) 5 carrot (small, diced) 2 med. zucchini 2 potatoes (medium, diced) 1 tsp. salt black pepper (to taste) 1/2 tsp. cumin 1 1/4 cups Mexican style tomato sauce (10 1/2 ounce can) 1 tsp. cornstarch Directions: Brown ground turkey in a non-stick frying pan. Add onions,
Zucchini Squares
Zucchini Squares Ingredients: 4 eggs (beaten lightly) 1/4 cup oil 3 cups thinly sliced zucchini (or yellow squash) 1/4 cup chopped onion 1 cup biscuit mix 1 tsp. dried parsley (or 2 Tbsp. chopped fresh parsley) 1/3 cup grated cheddar cheese 1 cup grated carrots Directions: Mix all ingredients thoroughly and pour into a greased
Roasted Italian Vegetable Pasta Salad
Roasted Italian Vegetable Pasta Salad Ingredients: 1 lb. cherry tomatoes, halved 1 med. zucchini, quartered and cut into ½-inch cubes 1 med. summer squash, quartered and cut into ½-inch cubes 1 shallot, minced 1 fennel bulb, cut into ½-inch slices and diced 1 small red bell pepper, seeded and cut into ¾-inch cubes 1 garlic
Harvest Salmon Chowder
Harvest Salmon Chowder Ingredients: 3 Tbsp. butter 1/2 cup chopped onion 1/2 cup chopped celery 1/4 cup chopped green bell pepper 3 garlic cloves, minced 1 cup peeled and diced potatoes 1 cup diced carrots 2 cups chicken broth or stock 1-1/2 tsp. salt 3/4 tsp. pepper 1/2 tsp. dill seed 1/2 cup diced zucchini
