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Results 71 - 80 of 239 for summer breads
Preheat oven to 350 degrees. Slice zucchini into 1/4 inch thick slices. Dip each slice first in eggs, then into crumbs. Saute in oil until ...
Wash squash, slice into saucepan, add 1/4 cup water and steam until tender. Drain off excess liquid and put into 2 quart baking dish. Melt ...
Preheat oven to 375 degrees. ... with layer of bread crumbs. Dot with butter and ... cheese. Bake about 15 minutes or until thoroughly heated.
Wash and cut stem off ... also put in bread crumbs to soak up some ... Bake in the oven until bubbly, about 15-20 minutes at 350, will turn brown.
Add squash, salt and sugar ... remaining ingredients, except bread crumbs. Combine well, pour into ... to 30 minutes, until bubbling and golden.
1. Place the flours in a mound on a work surface and make a well in the center. Place the eggs, oil and salt in the center of well. 2. ...
77. SUMMER SQUASH
Cook squash in small amount of water until just tender, about 5 to 10 minutes; drain and mash slightly, then drain again. Combine with sour ...
78. CROOKNECK BREAD
Sift dry ingredients. Add remaining ingredients and mix well. Divide and pour into 2 greased loaf pans. Bake at 325 degrees for ...
Finely shred zucchini. Pat dry with paper towels. In medium bowl mix zucchini with 7 ingredients. With hands, shape the zucchini mixture ...
Combine bread crumbs, butter and cheese. In ... Cheddar cheese. Top with bread crumb mixture. Bake at 350°F for 30 to 40 minutes or until tender.
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