Sentences with phrase «squash slices in»

Lay the squash slices in one even layer on the baking sheet.

Dip squash slices in the mix and arrange on a baking pan, sprinkle with sea salt and fresh sage leaves.

I sauteed the squash slices in a little butter, stopping before they were really getting tender, then opened a can I thought was celery soup, but turned out to be cream of broccoli cheese soup.

Spray with cooking spray and scatter the squash slices in a single layer on the pan.

Not exact matches

For relishes, snail - juice, and a condiment of the broad - leaved water - squash were used with pheasant soup, a condiment of wheat with soups and dried slices of fowl; broken glutinous rice with dog soup and hare soup; the rice - balls mixed with these soups had no smart - weed in them.

Slice the squash in half and peel of the skin, before chopping it into little cubes.

Leave pulled squash in shell and top with sliced chicken and wilted spinach.

Do you slice the whole squash in half or just cut off part of the round bottom?

You only have to chop the squash in half for this recipe, no dicing or slicing.

Slice the acorn squash in half and scoop out the seeds from each half.

Filling: 2 red bell peppers 11 tbsp olive oil, divided 1 small butternut squash, cut into 1» cubes Kosher salt Freshly ground pepper 1 small red - skinned sweet potato, peeled, cut into 1/2» cubes 4 oz of cherry tomatoes, cut in half 1 tbsp balsamic vinegar 2 small onion, thinly sliced 1 small fennel bulb, thinly sliced 2 tsp fresh thyme leaves, divided 4 oz fresh goat cheese, crumbled 2 large eggs 3/4 cup heavy cream

Slice squash in half, remove seeds, rub insides with a touch of salt and / or minced garlic, place face down in a baking pan with about 1/4 cup water and allow to bake about 40 minutes, or until knife easily pokes through skin.

Slice acorn squash in half, and remove seeds.

, Cons: Takes time to slice squash in thin pieces.

Cut acorn squash in half, remove all seeds and slice into 1 - 2» pieces.

Sliced delicate squash in half and remove seeds with a spoon.

Slice your squash lengthwise in half and clean it out.

2 tablespoons coconut oil 1 acorn squash, sliced in 1 / 2 - inch thick rounds and seeds removed 1/4 teaspoon salt 1/4 teaspoon pepped 2 teaspoons brown sugar 1/2 cup whole pecans, chopped 1/4 teaspoon pumpkin pie spice 6 cups baby arugula 1 avocado, sliced 1 pomegranate, arils removed 1 seedless cucumber, sliced

I take the long shaped yellow squash and slice them thinly with the skin on, melt butter, I use Smart Balance margarine w / olive oil kind, in a large skillet..

To marinate the squash, cut the pâtisson in quarters and slice one quarter very thinly.

Put the slices in and sprinkle lightly with Accent, Sea salt, and Pepper and fry till done nice and crispy or Golden brown on both sides... then take 1/4 cup of Mrs. Buttersworth syrup, I use sugar free... add 1/2 to 1 tsp of cinnamon - sugar mix stir and then dip the fried squash in it!

The reason for the eggs in this recipe is that it binds the spaghetti squash together to make it into a thicker casserole texture that you can easily cut into squares or slices.

Slice the squash in half lengthwise and place each half face down on the baking sheet.

Once all your veggies are peeled cut them into quarters (I cut my squash into thirds to make it more equal in size to the others) and feed them through the food processor using the slicing attachment.

put in skinny sliced butternut squash as an extra vegetable and its the best thing in the world!

Notes: I was not able to find Italian eggplant in any local markets or vegetable stands in my area, so I simply sliced and quartered the «regular» eggplant, which fit just fine with the zucchini and yellow squash discs.

I used a fairly large eggplant, mixed thyme leaves in the tomato base (in addition to sprinkling them on top of the sliced vegetables, to up the thyme flavor) and layered the eggplant slices on top of the tomato base, without overlap, then peppers, then yellow squash, then green zucchini and then another loose layer of peppers.

4 C sliced summer squash Cook in boiling, salted water for about 2 minutes, then drain.

Remove the squash from the oven and make several slices in the squash, taking care not to cut through the skin.

One unique non-pizza offering is Oregano's Minestrumbo Soup, featuring chopped meatballs, link sausage, zucchini and squash in a tomato broth served with a slice of provolone cheese floating on top.

i cut the squash in 4, removed the seeds and steamed it for 15 minutes, i then scraped the flesh off the skin and then boiled it in half water half chicken broth with the 2 sliced pears for 10 more minutes.

In a saucepan, add the steamed acorn squash, pear slices, water, salt, and rosemary.

Most of us are familiar with the usual roasted squash, sliced in half and dressed with butter and maple syrup, and while there's nothing wrong with that traditional preparation, it can be a little bit, shall I say, BOR - ing.

Slice the top and bottom off of the squash (about an inch from each end) and then carefully slice the squash in Slice the top and bottom off of the squash (about an inch from each end) and then carefully slice the squash in slice the squash in half.

In this Asian - flavored spaghetti squash recipe, thin slices of lean pork tenderloin are marinated with lemongrass, ginger, brown sugar and soy sauce.

Trim both ends of each squash and slice in half lengthwise.

Place the squash in a large bowl and add the sliced lemon, 2 tablespoons of the olive oil, 1 tablespoon of the oregano, 1/2 teaspoon of salt and 1/4 teaspoon pepper.

You could also layer sliced tomatoes in between the onion mixture and the squash and bake a few minutes longer.

Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.

1 large zucchini (approx. 8» x 2») 1 large summer squash (approx. 8» x 2») 5 strips bacon, cut in 1/4» pieces 1/2 cup finely chopped shallot 1 cup thinly sliced sweet red pepper 1/2 teaspoon minced fresh garlic 1/2 teaspoon kosher salt 1/4 teaspoon pepper 1/2 teaspoon fresh thyme leaves 1/2 cup dry white wine 1 cup fresh or frozen corn, thawed 1 cup shelled fresh or frozen edamame, thawed 1/2 cup heavy cream 1 tablespoon lemon juice, plus more for squeezing 1⁄3 cup chopped flat leaf parsley 2 tablespoons torn basil leaves Lemon wedges

Slice the pumpkin or squash in half and scoop out the seeds.

Vegetable filling — 2 tbsp olive oil 1/2 zucchini, sliced 1/2 yellow squash, sliced 1/2 small onion, chopped 2 cloves garlic, sliced 4 baby bella mushrooms, sliced 1 (14 oz) can whole peeled tomatoes in juice 1/2 tsp dry basil 1/2 tsp dry oregano pinch of rosemary pinch of red pepper flakes 1/2 tsp kosher salt fresh ground pepper to taste

In a large bowl, toss butternut squash slices with olive oil, herbs and sea salt until evenly coated.

Pre heat your oven to around 190 ° c. Slice your butternut squash in half (length ways), de-seed and then place flat onto a baking sheet; insides down.

Roast squash: Slice squash in half and scoop out seeds.

What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade

1 to 2 tablespoons sesame oil + more if needed based on taste 1/2 small to medium sized red onion, peeled and sliced 1/2 medium sized zucchini, unpeeled and chopped 1/2 medium sized summer squash, unpeeled and chopped 1 cup sugar snap peas, cut once in half crosswise 1 cup shiitake mushrooms, chopped 1 to 2 garlic cloves, minced Pinch of salt 1/2 red bell pepper, chopped 1/2 green bell pepper, chopped 1/2 cup red cabbage, shredded 2 small carrots, peeled and shaved into strips 1/2 pound linguine noodles, cooked 1/4 cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce Green onions, diced for garnish

The trick of making sheet pan dinner is to find the suitable veggies that take the same amount of time to roast, in my case these veggies were the right ones: in about 30 minutes zucchini, Brussels sprout, thinly sliced carrots and butternut squash are ready to be served.

Pin It Makes 4 cups grain, and 4 squash stuffed Ingredients: 1 cup Bob's Red Mill Whole Grain Medley 3 cups chicken, or vegetable stock 1/2 teaspoon fine sea salt 2 medium squash, sliced in 1/2 salad: 1 bunch kale,... Continue Reading →

Slice the garlic bulb in half and use the cut ends to brush along the inner surface of the butternut squash.