|Italian Food (Penguin handbooks)|
|by Renato Guttuso|
When ITALIAN FOOD was first published, the sort of ingredients that Elizabeth David was writing about were almost unobtainable in England and many...
Results 1 - 10 of 65 for italian squash
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Spray large cook pan with Pam. Then add squash, potatoes, onion, ... tender. Cook water out. When cooked, add Italian cheese. Stir well, then serve. Delicious!
Serves 4. Cut ... zucchini and yellow squash lengthwise and then ... the stew has thickened slightly, 1 to 2 minutes. Discard the bay leaf before serving.
Preheat oven to ... baking dish. Cut squash in half and ... Spoon into serving dish and sprinkle with remaining cheese. Makes 8 servings. 200 calories each.
Wash squash, prick with ... strings. Remove spaghetti-like squash strands with two forks. Toss with butter and cheese. Spoon tomato mixture over squash.
Fry bacon in large skillet until crisp. Set bacon aside and crumble. Saute onion in bacon drippings. Add remaining ingredients, cover and cook over ...
Place the olive ... heat. Add the squash, tomato and ... with Parmesan cheese (optional). Can make more vegetables and add a handful of cooked spaghetti.
Cook squash, onion and ... baking dish. Spoon vegetables over this mixture and top with remaining stuffing mix. Bake uncovered 40 minutes at 350 degrees.
Cook squash either by boiling ... ingredients to butter. Bring to a simmer. Cut squash; remove seeds, remove spaghetti strands, and toss with sauce. Serves 6.
Saute onion in ... until brown. Add squash; steam until ... add cheese and tomatoes. Stir until egg is cooked, serve immediately. Yield: 6 to 8 servings.
Saute zucchini and onions in butter. Add seasonings. Press crescent rolls into a round pizza pan or a rectangle pan. Press up the side of the pan to ...
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