|James McNair Cooks Southeast Asian|
|by James McNair|
Best-selling cookbook author James McNair's second volume in the World Cuisines series presents a broad sampling of dishes from Southeast Asia.
Results 1 - 10 of 202 for squash pie from
Combine squash, sugar, salt, ... Put in unbaked pie crust. Bake first ... turn oven down to 350 degrees and bake an additional 35 minutes or until done.
Heat oven to ... crust in 9-inch pie pan. Combine remaining ... minutes; reduce oven temperature to 350°F. Bake 40 - 50 minutes longer. Store in refrigerator.
Mix sugar, salt ... Blend well into squash. Beat 2 ... into 9 inch pie plate lined with ... 20 minutes at 425 degrees F. Then 45 minutes at 375 degrees F.
Mix eggs, brown ... and ginger. Add squash, milk or ... 50 minutes. Insert knife in center, if it comes out clean, it's done. Tastes like a pumpkin pie.
Combine sugar, flour, salt, spices and squash. Mix thoroughly. ... cool; pour in pie shell. Bake 30 ... until knife inserted in filling comes out clean.
Grate squash and onion together. ... in any buttered pie dish. Cook at ... Substitute 2 packages frozen spinach, cooked fast and drained for the squash. Enjoy.
Whip squash. Beat eggs well. Add other ingredients and mix well. Pour into pie shells and bake at 400 degrees for 20 to 30 minutes.
Cut and peel squash, boil in ... milk. Blend well, stir until smooth. Add vanilla and cinnamon. Pour in pie shells. Bake for 50 minutes in 375 degree oven.
Use yellow or green summer squash for this recipe. ... Pour into unbaked pie shell and bake ... continue to bake at 325°F for 30 more minutes. Serve cold.
Beat eggs slightly. ... Mix well. Put squash in blender. Add ... then pour into pie shell. Sprinkle with ... for 30 to 35 minutes or until brown on top.
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