Sentences with phrase «top of squash»

I've been loving them on top of squash soup and I have a stew recipe coming up in the near future that is divine with these homemade croutons.

and it was very good and crunchy on top of the squash.

I've been loving them on top of squash soup and I have a stew recipe coming up in the near future that is divine with these homemade croutons.

It tasted like Lobster on top of my squash.

Pour the remaining Earth Balance on top of the squash and refrigerate until ready to heat and serve.

Cut away the stem and top of the squash.

Hi, in the directions it doesn't say whether the kale is mixed into the rice or placed on top of the squash?

Add the kale on top of the squash, spray with oil, and sprinkle with salt.

Once filled, carefully drizzle remaining maple syrup over the tops of the squash (concentrate on the squash, not filling, since it's already sweet)

Not exact matches

We can not reduce «thus says YHWH» to «thus says Jeremiah» without squashing our own framework on top of theirs, and indeed on their experiences as well.»

One question: in the video it seemed like you only used the top half of the butternut squash, is that correct?

The squash are stuffed with a mix of black rice, artichokes, cannellini beans, kale, almonds, lemon, garlic and thyme, and then topped with pomegranates and a drizzle of tahini, to create the most delicious mix of textures and a a beautiful blend of flavours.

Spread on the sauce (you don't have to use all of it), arrange the blossoms, sliced squash (if using) and ricotta on top.

The uppermost layer of the squash that tops the lasagna becomes slightly crispy and golden in the oven and reminds me of my lacy, oven - baked latkes, for which I have a major weakness.

Roasted strands of squash mixed with hot creamy chicken, topped with melting cheese and served in its own shells.

Serve topped with additional roasted squash and a sprinkle of nuts.

I topped these Gluten Free Chicken Alfredo Spaghetti Squash Boats with a mix of Mozzarella and shredded Parmesan, and placed it under the broiler for about 5 minutes.

Enjoy over top of zucchini noodles or spaghetti squash.

One of my 2016 resolutions was to tackle new veggies, spaghetti squash and brussels sprouts were on top of the list.

I originally made this soup with a red kuri squash from my CSA — the one pictured in the top right of this photo.

At first glance, this looks like macaroni and cheese, but it's actually a bubbling skillet of breadcrumb - topped summer squash.

Return the filling to the hollowed - out spaghetti squash, and top with a few more dollops of cashew mozzarella.

5 cups chicken broth (or, 3 cubes of homemade bouillon cubes + 3 - 4 cups of water) 2 TBL olive oil 1 cup pearl barley, rinsed and drained 1 bunch kale, stems removed and leaves torn into large pieces (about 6 cups) half a good sized butternut squash, already roasted and cubed half an onion, diced 2 cloves garlic minced grated fresh Parmesan cheese, to top

You can create classic spaghetti squash with red sauce, or use simply a vegan parm topping and fresh herbs, but I start to lose ideas until I thought of creating..

Here, black sea bass is served on top of polenta that's enriched with a buttery summer squash puree.

Press top layer of pasta over spoonsful of squash mixture, making sure to press out air bubbles.

Drizzling the twice baked squash with creamy ranch dressing or a sprinkling of blue cheese (sorry, not Whole30) takes it over the top.

Hearty Ground Beef in tomato sauce on top of cooked spaghetti squash.

Roasted stuff acorn squash topped with a rainbow of vegetables makes a healthy, tasty side.

Place squash pieces on top of salad and serve!

Spread it with a thin layer of ricotta cheese and then top that with a generous helping of the squash mixture — it should be warm, but not hot.

It's a Paleo acorn squash breakfast bowl, stuffed full of vegetables with an oozy egg on top.

Instead of using an excessive amount of cheese or meat, Paul Kahan tops the focaccia with tangy marinated kale, soft and sweet slices of winter squash and a few shavings of nutty, salty pecorino cheese.

I substituted 1 - inch pieces of blanched asparagus for the roasted squash cubes, threw some fresh mint in with the cilantro, and added a squeeze of lemon juice and a drizzle of olive oil on top.

Erin from Dinners, Dishes, and Desserts made Pumpkin Pie Erin from Texanerin Baking made Dulce de Leche Apple Streusel Bars Caroline from Chocolate & Carrots made Sweet Potato Biscuits with Cranberry Jam Katrina from In Katrina's Kitchen made Pumpkin Chocolate Chip Mini Muffins Christina from Dessert for Two made Mini Pumpkin Pies Sally from Sally's Baking Addiction made Salted Caramel Chocolate Chip Mini Cheesecakes Tracey from Tracey's Culinary Adventures made Butternut Squash, Apple and Potato Gratin with Cheddar Crumb Topping Georgia from The Comfort of Cooking made Spiced Caramel - Apple Crumb Bars Rachel from Rachel Cooks made Brussels Sprout Salad with Apples and Cranberries Gina from Running to the Kitchen made Green Beans with Cranberries, Bacon, & Goat Cheese Carla from Carla's Confections made Spinach Mashed Potatoes Carolyn from All Day I Dream About Food made Chocolate Pecan Pie Bars Liz from The Lemon Bowl made Pumpkin Cheesecake with Gingersnap Crust Liz from That Skinny Chick Can Bake made Spinach Salad with Pears, Cranberries and Candied Pecans Megan from Wan na Be A Country Cleaver made Roasted Potatoes with Bacon Parmesan Vinaigrette Kim from Cravings of a Lunatic made Mini Apple Pies

Spoon out the «meat» balls and place on top of the spaghetti squash.

All together, both because these are comforting yet wholesome, and packed full of all the antioxidant nutrients (vitamins A, E, selenium, zinc), B - vitamins, magnesium, and iron that athletes need, I think these are great with the winter squash topping for after workout meals (that's running for me), or perhaps just to share with a friend or loved one when you both need good conversation and lots of late - winter nourishment.

Spoon about 1/4 to 1/2 cup of the squash into the bottom of each pepper and then top them off with the ground beef.

It's got a gorgeous crispy, buttery crust topped with ricotta and Parmesan and Gruyere cheese, roasted butternut squash with maple syrup and of course, bacon.

To use this puree as a delicious topping for crostini, simply skip the croutons, toast the bread slices under the broiler, and top with a dollop of butternut squash and a sprinkle of the crispy bacon and sage.

Then when that's done, you layer it inside of the squash along with the artichoke hearts, top it with a little cheese, place it under the broiler for a few minutes until it's nice and golden, and it's ready to eat!

I love them on top of my salads or spaghetti squash as part of a meal too.

With the delicious Candied Butternut Squash and Ginger Chutney that is at the heart of this spectacular pork roulade, I say this one is a very serious contender for top spot on your Thanksgiving table!

Then I put a second plate upside - down on top of the cake, wedge two fingers between the plates to keep from squashing the cake, and flip the plates, so that the cake is once more facing up.

As you can see in the picture, I served my marinara on top of spaghetti squash, and garnished it with parmesan cheese and nasturtium flowers.

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Top warm bowls of spaghetti squash with meat sauce, grated Pecorino Romano, and fresh basil, sliced or torn.

I topped my winter squash and beef stew with a sprinkle of finely chopped fresh curly parsley.

For toppings, I added roasted butternut squash pieces, but you can also use a spoonful of this cinnamon pecan pumpkin butter instead, or just sprinkle some caramelized nuts.

1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (if out of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped