|Best of Asia (Cook's Essentials)|
|by Editors of Southwater|
Enjoy this authentic collection fo recipes from China, Thailand, Indonesia, Burma, Japan, Vietnam and Malaysia.
1 - 10 of 54 for raw squash zucchini
Result Page: 1
Combine squash, onion, pepper, salt and flour. Beat eggs and add to squash. Add butter. Drop by tablespoons on hot oiled griddle.
Into soup kettle ... oil, saute carrot, squash and crushed garlic ... Serve, passing plain boiled rice to add to each bowl. Hearty comfort food on chilly day!
Serves 4. Cut ... Meanwhile, halve the zucchini and yellow squash lengthwise and then ... slightly, 1 to 2 minutes. Discard the bay leaf before serving.
In large skillet, ... wash and slice zucchini in saucepan; cover ... mixture. Bake in 350 degree oven for 25-30 minutes. Let set for 5 minutes before serving.
Peel and devein ... aside. Stir fry raw vegetables 2 minutes. ... constantly. Return cooked shrimp to pan and stir together. Serve immediately over cooked rice.
Combine first 6 ingredients in a medium bowl; stir well. Shape into 4 patties. Place on broiler rack coated with spray. Bake at 350 degrees for 15 to ...
Drain seafood and vegetables thoroughly on paper towels; arrange on large platter. FRYING OIL: Pour vegetable oil for frying at least 2" deep into ...
To prepare: Thaw ... lengthwise. Skillet saute zucchini, eggplant, onion, ... until shrimp are opaque and tender. This low-sodium recipe makes 6 servings.
Simmer whole squash in about half ... consistency. Top with nuts. VARIATION: When zucchini is tender, drain ... gently stir in butter, and top with nuts.
Combine squash and onion. Add ... vegetable on top. Sprinkle with remaining stuffing. Bake uncovered in preheated 350 degree oven for 30 minutes. Serves 6.
Result Page: 1
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