|Vegetarian Four Seasons|
|by Rose Elliot|
A vegetarian celebration of the seasons from the author of COMPLETE VEGETARIAN CUISINE, with over 180 recipes and full-color photographs.
Results 1 - 4 of 4 for make-ahead squash
Heat wok VERY HOT. Add peanut oil and cook pork (beef or chicken) quickly. Remove to bowl; cover with foil and set aside. Pour out any liquid left in ...
Preparation time: 5 ... be sure the squash is cooked and ... can be prepared ahead and refrigerated overnight. ... melted butter and 1/3 cup bread crumbs.
Preheat oven to 350 degrees. Pierce the squash in several places ... made a day ahead and refrigerated or ... garnished with a sprinkling of toasted pecans.
Two days ahead in a screw lid jar, combine: Refrigerate 24 hours, shaking occasionally. One day ahead, chop vegetables to fill a punch bowl to 3/4 full:
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