|A Kitchen Handbook: Japanese Cooking|
|by Emi Kazuko|
This comprehensive and beautiful guide won the World Cookbook prize as the best book on an Asian subject when first published in hardback in 2001.
Tip: Try yellow squash parmesan for more results.
1 - 10 of 16 for stuffed yellow squash parmesan
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Wash squash thoroughly; cook in ... 2 inch dish. Spoon sausage mixture into shells; sprinkle with cheese. Bake at 350 degrees for 30 minutes. 6 servings.
Boil whole squash in salted water ... with mixture, sprinkle with Parmesan cheese. Place in greased casserole dish and bake at 350 degrees for 30 minutes.
Use large fry ... Add thinly sliced squash. Cook slightly, ... squash. Sprinkle with Parmesan cheese and ring ... minutes or until heated through. Serves 10.
In medium saucepan boil zucchini and onion in the 1 cup water; drain. Stir in soup, sour cream and carrots. Toss contents of the stuffing mix with ...
Preheat oven to 350 degrees. Cook squash, onion and ... dressing mixture. Sprinkle top with Parmesan cheese. Bake 30 to 40 minutes at 350 degrees. Serves 8.
Wash squash. Cook whole ... squash shells into 9x13 baking dish. Spoon sausage mixture into shells. Sprinkle with cheese. Bake 30 minutes at 350 degrees.
Mix all ingredients together except cheese and paprika. Place in a buttered casserole. Top with grated cheese and sprinkle with paprika. Bake 25 ...
Wash and cook in salted water 8 to 10 minutes, until tender but firm. Trim stems. Cut length-wise. Remove pulp, leaving shell. Cook sausage and onion ...
Cook squash with 4 tablespoons ... crumbs, 1/2 cup Parmesan cheese and parsley. ... and bake for another 20 to 25 minutes or until golden brown. Serves 6.
Cut squash in half lengthwise; ... in tomato and Parmesan cheese. Spoon mixture ... bake an additional 5 minutes or until cheese melts. Yield: 6 servings.
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