Difficulty: Easy Intermediate Difficult Expert
Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
Base:
Beef Bread Dairy Easter Egg Fruit Gluten free Grain Lamb Low fat Other Pasta Pork/Ham Poultry Rabbit Rice Salmon Seafood Turkey Vegetables
Ethnicity:
Afghan cuisine Arab cuisine Armenian cuisine Australian cuisine Bulgarian cuisine Canadian cuisine Chinese cuisine Croatian cuisine Cuban cuisine Danish cuisine Ethiopian cuisine French cuisine German cuisine Great Britain Greek cuisine Hungarian cuisine Icelandic cuisine Indian cuisine Italian cuisine Japanese cuisine Jewish cuisine Korean cuisine Mexican cuisine Moldovan cuisine Portuguese cuisine Roman cuisine Romanian cuisine Russian cuisine Serbian cuisine Spanish cuisine Thai cuisine Turkish cuisine US cuisine
Holiday Recipes:
Christmas Easter Passover Thanksgiving Valentine's Day
Health Recipes:
Diabetic Fat Free Gluten Free Low Cal Low Fat
Time:
Less than 1 Minute 1-10 Minutes 10-30 Minutes 30-60 Minutes 60+ Minutes |
|
Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox
Acorn squash (about 1 pound)
More about Acorn squash (about 1 pound) from Google Blogsearch:
Squash & Carrot Stew | Kitchen Parade
ground pepper, coriander, cumin, turmeric and ginger; 1/8 teaspoon Thai green curry paste (see TIPS), stirred into a tablespoon of water; 28 ounces canned diced tomatoes; Juice of 2 lemons; 1 butternut squash (about 2½ pounds), trimmed, ...
|
GlobeGazette.com
1 large butternut squash (yielding 2 cups mashed flesh) ½ cup fat-free liquid egg substitute 1/3 cup light vanilla soymilk 1/3 cup sugar-free maple syrup ¼ cup Splenda No Calorie Sweetener (granulated) 1 teaspoon cinnamon ...
|
Escape from Obesity: December 1, 2008: 227 Pounds
I thought I would be up a few pounds, but in fact, I am only up ONE pound from my lowest weight this month. And a net loss of 7 pounds makes me quite happy. Especially since we had Thanksgiving AND a 3-day trip out of town with lots of ...
|
Vitality Magazine » Blog Archive » ‘TIS THE SEASON FOR SOUP
CURRIED ACORN SQUASH-AND-APPLE SOUP. Yield: Makes 3 quarts. Ingredients: 2 medium acorn squash (about 3 pounds), halved .25 cup butter or margarine 4.75 cups chicken broth, divided 4 Granny Smith apples, peeled and coarsely chopped ...
|
ljrecipes: Today is National Apple Betty* Day in the US.
1 yellow onion, peeled and sliced into 1-inch strips 1/4 cup extra-virgin olive oil 1 teaspoon salt, divided 1 teaspoon freshly ground black pepper, divided 1 tablespoon dried Italian herb mix or herbs de Provence 1 pound penne pasta ...
|
Eat. Drink. Think.: Averting Meat Madness
Sweet Potato and Butternut Squash Soup from the New York Times/Martha Rose Shulman ingredients: 1 tablespoon canola oil 1 small onion, chopped 1 tablespoon minced fresh ginger 1 pound butternut squash, peeled and diced ...
|
|