|by Flo Braker|
Award-winning author and acclaimed baking expert Flo Braker knows the best things come in small packages.
Results 1 - 10 of 131 for squash raw
Preheat oven to ... mix with onion, squash, milk, cheese ... buttered 2 quart casserole and sprinkle bread crumbs over top. Bake about 1 hour. 6 to 8 servings.
Fry the onion until soft and add the chopped insides from the hollowed veggies along with the tomato, garlic, currants, pine nuts, basil and other ...
Pinch of thyme, cumin, savory, file Salt and pepper to taste Cook rice with boiling water, salt and butter for 45 minutes covered. Cook remaining ...
Spread and mix all ingredients on a large sheet of heavy duty aluminum foil. Fold foil together to create a closed packet with the vegetables ...
Preheat oven to 400°F. Beat squash with 3 tablespoons ... Drizzle on remaining butter; sprinkle with nutmeg. Bake, uncovered, for approximately 35 minutes.
Cook the squash, covered, in ... until squash is golden and does not shake in the middle when jiggled, about 45 minutes. Serves 8 generously. Double recipe.
Cook white rice according to package directions. Stir fry chicken. Mix together 1/2 chicken, zucchini, onion with 2 tablespoons soy sauce and 2 ...
Boil squash and onions for ... top with 1/2 of the stuffing mix. Repeat once again ending with stuffing. Bake at 325 to 350 degrees for 25 to 30 minutes.
Cut squash in half and ... dish. Pour 1 inch boiling water in dish (so that squash is actually sitting in water). Bake at 400 degrees for 1 hour. Yields 4.
Combine first 6 ingredients in squash mixture. Add butter. ... greased griddle. Cook until delicate brown, turn and brown on other side. Serve while hot.
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