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Results 61 - 70 of 386 for canned squash
Prepare rice according to package directions. Thinly slice squash and saute with onion and ... spices and rice. Simmer for 10 minutes and serve.
Cream sugar, molasses and butter. ... Add pumpkin or squash and blend well. Mix flour, ... 375 degrees for 20 minutes. Makes about 1 1/4 dozen.
Saute onions in butter. Add broth and squash and cook until squash is ... When ready to serve, grate a little nutmeg on top. Serve hot or cold.
1. In 6 quart Dutch oven over medium heat, in hot oil, cook onions, carrots and celery with garlic and Italian seasoning until vegetables ...
In large bowl, mix sugar, shortening, and eggs. Add pumpkin and stir well. Slowly mix in dry ingredients, about 1/3 at a time, mixing well ...
In large skillet, saut onions, garlic and squash in oil. Stir in green ... cheese on top. Bake at 325°F for 30 minutes or until hot throughout.
Cook and stir onion and ... Stir in Hubbard squash, broth, pepper, and coriander. ... tender, about 10 minutes. 6 servings (about 1 1/3 cups each).
Combine broth, rutabaga, squash, carrots, sweet potato and ... minutes or longer depending upon desired tenderness of vegetables. Makes 8 quarts.
Saute onion and garlic in small amount of oil in large soup pot or Dutch oven. Add skinned chicken and brown. Add broth and zucchini and ...
70. VEGETABLE SOUP
Cook the pre-soaked beans in ... strips. Cut the squash into large pieces. Shave the ... leaves of cilantro. Serve with cornbread or tortillas.
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