A-Z | Search Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox
Difficulty
Easy
Intermediate
Difficult
Expert
Course:
appetizer
beverage
breakfast
condiment
dessert
entree
lunch
sauce
side dish
snack
soup
Base
Beef
Bread
Dairy
Duck
Easter
Egg
Fruit
Grain
Lamb
Other
Pasta
Pork/Ham
Poultry
Rabbit
Rice
Salmon
Seafood
Turkey
Vegetables
Venison
Ethnicity
Afghan cuisine
Arab cuisine
Armenian cuisine
Australian cuisine
Austrian cuisine
Bulgarian cuisine
Burmese cuisine
Cajun/Creole cuisine
Canadian cuisine
Chinese cuisine
Croatian cuisine
Cuban cuisine
Danish cuisine
Dutch cuisine
Ethiopian cuisine
Filipino cuisine
French cuisine
German cuisine
Great Britain
Greek cuisine
Hungarian cuisine
Icelandic cuisine
Indian cuisine
Indonesian cuisine
Italian cuisine
Jamaican cuisine
Japanese cuisine
Jewish cuisine
Korean cuisine
Mexican cuisine
Moldovan cuisine
Polish cuisine
Portuguese cuisine
Roman cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
Spanish cuisine
Swedish cuisine
Thai cuisine
Turkish cuisine
US cuisine
Vietnamese cuisine
Holiday Recipes
Christmas
Easter
Halloween
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 |
|
|
Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
|
|
|
|
Directions: Cut the squash into 1 cm cubes, discarding skin and seeds.
In a heavy-bottomed frying pan, large enough to take all the ingredients
with room to spare, fry the onions in a little of the stock, until tender,
without browning. Bring the rest of the stock to a boil, in a separate pan.
Turn the heat down as much as possible to keep warm, without actually
boiling constantly.
Add the sage and pumpkin to the onions and stir for about a minute, before
adding the rice. Continue stirring for another minute. Add the tomatoes,
wine, salt and pepper, and simmer, stirring until the wine has evaporated.
Add a couple of ladles of the hot stock. Simmer, again stirring until the
liquid has evaporated. Repeat until the rice is tender, but still Al Dente.
Stir in the parsley, check the seasoning and serve.
|
|
|
|
|
|
|
|
Check some related videos
Similar recipes:
|
|
|
Acorn squash with creamed onions Wash, cut in half length-wise and remove seeds from squash. Place in
shallow pan, cut side down. Bake at 325° till almost tender (45 to 50 min.)
Turn cut side up and sprinkle with salt. Continue baking until tender (15
to 20 more minutes.) Heat on
Winter fruit compote Combine orange juice, apple juice and almond extract in a bowl.
Stir in gently all the fruit and chill the compote, covered, until ready to serve.
Yield: 2 servings
Winter squash risotto #3 TO MAKE THE SPICED BUTTER: Combine all ingredients in a small bowl. Cover,
and set aside at room temperature until ready to use. (You can prepare the
butter up to 8 hours in advance, and store, refrigerated, in an airtight
container.)
TO MAK
Wild rice-stuffed squash 1/2 c Wild Rice, cooked
1 ts Orange Rind, grated
1/2 c Walnuts, chopped
2 tb Frozen Orange Juice Concentrat
Cut the squash in half and remove the seeds. Combine the remaining
ingredients and fill the squash with the mixture. Place in
Glazed acorn squash Heat oven to 350F degrees.
Cut each squash lengthwise in half; remove seeds and fibers. Place
squash, cut sides up, in ungreased pan. Spoon 1 tablespoon syrup and 1
tablespoon whipping cream into each half.
Bake uncovered about 1 hour or until t
Squash based pizza sauce ~peel and cut squash into small cubes. place in a pot with garlic cloves, cover with water or veg broth. Bring to a boil and simmer until squash is extremely tender. drain liquid (reserve about 1/4 to 1/2 cup.) Process squash in food processor/hand blende
Corn and squash soup Puree butternut squash in a blender.
In a large saucepan, cook bacon over medium heat until crisp.
Remove to paper towels; drain, reserving 2 tablespoons drippings.
In the drippings saute onion and celery until tender.
Stir in flour until blended.
Gradual
Yellow squash casserole In a skillet, melt margarine over medium heat. Saute squash and onion until
crisp-tender. Remove from the heat; stir in chilies, crackers, and salt and
pepper. Spoon into a greased 1 1/2 qt. casserole. Top with cheese. Bake at
350 degrees for 15-2
Spaghetti squash with mushrooms and shrimp Boil shrimp with seasonings, let cool then peel and devein. Cut
shrimp into small pieces, or shread. Set aside.
Weigh squash, determine microwave time at 6 minutes per pound. Place
squash, whole, on a glass pie plate. Microwave on high for 2 m
Winter greens with cranberry-port vinaigrette Combine Port and shallots in heavy small saucepan. Boil until liquid is reduced to 2 tablespoons, about 10 minutes. Add cranberries, oil and vinegar. Boil 3 minutes. Season vinaigrette with salt and pepper. Let cool slightly.
Combine greens in large bowl.
Lentil and leek risotto [t] In a 4 quart deep pot with cover, saute leeks, garlic and red pepper in a small amount of the broth. When soft, add the rest of the broth or water, and stir in rice along with seasonings. Reduce heat and simmer covered for about 40 minutes or until rice
Squash casserole ii Dice squash, carrots and onions. Boil until tender and drain. Add
pimento to oleo and cream of chicken soup. Season with salt and
pepper. Cover bottom of baking dish with part of stuffing mix. Layer
squash mixture over stuffing and top with
Acorn squash bread Preheat oven to 400 degrees. Cut the squash in half. Scoop out and discard
the seeds. Place, cut side down, in a baking pan. Add 1/2" of hot water.
Bake, covered, until the squash is fork-tender (30-40 minutes). Scoop out
the cooked squash an
Acorn squash and apple soup Place squash cut side down on rack set over gently simmering water in
saucepan. Cover and steam until tender, about 10 minutes. Cool squash
slightly. Scoop pulp from shells. Combine 1/4 cup chicken stock, apples and
onion in heavy medium saucepan.
Simple squash 1. Slice squash 3cm thick. Smother each slice with mayo and put into a greased pan. Sprinkle with lemon juice, add the leftover mayo or cream. Sprinkle well with cheese, seeds or nuts, add salt and/or pepper to taste.
2. Bake 20-25 min at 400F.
Roasted butternut squash with shallots and thyme Heat oven to 425F. Put the squash and shallots in a roasting pan large enough to hold them without crowding. Toss with oil, and season with thyme and salt. Roast squash and shallots, stirring them or shaking the pan every 15 minutes, until they are tende
Armenian ragout of lentils, squash, apricots 1 c Plum tomatoes, diced
2 tb Lemon juice
Preheat the oven to 375 degrees. Bake the butternut squash for 45 to 50 minutes, until tender but firm. When the squash is cool enough to handle, remove the peel, discard the seeds, and cut the flesh
Spaghetti squash with cheese Pierce squash with fork in several places. Place on baking sheet and
bake at 350F 45 minutes. Turn and bake 45 minutes longer, or until
shell yields to pressure. When cool enough to handle, cut squash in
half. Scoop out and discard seeds. Remove s
Winter squash and pear soup Preheat oven to 425 degrees. Cut squash lengthwise in half. Place, cut-side down, on baking sheet. Bake until very tender when pierced with fork, about 1 hour. Set aside until cool enough to handle. Meanwhile, melt butter in medium pan. Add onion and ging
Wild mushroom and pumpkin risotto In a hot saute pan coated with oil, caramelize the shallots. Season. Add the mushrooms and thyme. Saute until mushrooms are soft and check for seasoning. Deglaze with wine. Add butter and set aside. In same pan, add a little oil and saute pumpkin. Add fiv
Butternut squash flax buns Mix dry ingredients
Mix wet ingredients
Add wet ingredients to dry ingredients and mix thoroughly
Spoon into 15 muffin cups or 9" x 13" Baking tray
Bake in oven at 350 degrees F or 175 degrees C for 30 minutes or till golden brown.
Turn out
Winter vegetable broth with barley bannock 1 Prepare the broth by heating the vegetable oil in a large pan. Add the
chopped onion and allow to soften. Chop the celery and carrots into
approximately 2.5cm/1" chunks.
2 Stir the celery, carrots, leeks, parsnips, potato, prepared pearl
Aduki and squash soup Prepre beans according to package directions.
Remove seeds from squash, remove peel and cut flesh into 1" cubes.
Place squash and remaining ingredients (except miso) in a largesoup
kettle. Bring to a boil, reduceheat and simmer until veget
Batter-fried squash blossoms from loren martin In a shaker jar, combine milk, flour, salt and pepper. Place squash
blossoms in large pie tin and gently pour the milk-flour mixture over
them. Heat the oil in a large heavy skillet until a drop of water
will sizzle. Fry the batter-coated blossom
Ratatouille risotto Put the stock in a saucepan and bring to a boil over high heat. Reduce the
heat to very low just to keep the stock hot. Heat the olive oil in a
heavy saucepan over medium heat until hot. Add the onion, season lightly
with salt and cook until soft but n
Bountiful stuffed squash Cut squash in half lengthwise; discard seeds and fiber. Place, cut side
down, in microwave-safe baking dish. Cover and microwave on High 4
minutes; turn squash over and rotate dish. Cover and microwave on High 4
minutes, or until squash is tender, yet f
Winter sorbet sampler For Grapefruit Sorbet:
Boil 1 cup wine in heavy small saucepan until reduced to 1/4 cup, about 6 minutes. Pour into large bowl. Add grapefruit juice, sugar, corn syrup, grenadine and peel, stir until sugar dissolves. Mix in remaining 3/4 cup wine. Refrige
Wild mushroom and epazote risotto Place the Brown Chicken Stock in a medium pot and bring to a simmer. Heat the butter in a large pot or Dutch oven until it foams. Add the onion, season with 1 teaspoon salt and 1/2 teaspoon pepper, and cook 5 minutes until softened. Add the rice and stir
Acorn squash with wild mushroom-cranberry stuffing Preheat oven to 425F. Place squash cut side down in 8x8x2-inch glass
baking dish. Cover dish tightly with plastic wrap. Microwave on high 10
minutes. Pierce plastic to let steam escape. Uncover and turn squash halves
cut side up. Season cavities w
Potato risotto Blanch Idaho Potatoes by boiling for 7 minutes, then drain and set
aside. Saut shallots in olive oil over medium heat 3 minutes or until
soft. Add cream and boil rapidly until mixture thickens and is
reduced by 1/4. Stir in cheese, potatoes, th
Squash pie Roll out pie dough & line a 9" pie pan. Trim & crimp edges. Set
aside.
Steam the squash in a covered pot with about 1" water until the
squash is soft. Drain & set aside the 2 slices for the garnish. Put
the rest of t
Winter fruit compote #2 Bring apple juice, sugar, lemon juice, cinnamon, cloves, cardamom pods, apple cubes, pear cubes, fig pieces and currants to boil in saucepan. Reduce heat and simmer until liquid is thick and fragrant, about 20 minutes. Serve hot, cold or at room temperatu
Winter squash and portobello penne To make the croutons, preheat the oven to 2500F. Trim the crusts from the bread and pull off pieces of bread roughly 1 inch square. In a large bowl, toss the bread with the oregano and 1 tsp. olive oil. Spread in a single layer in a shallow baking pan and
Acorn squash Preheat oven to 375.
Cut the squash in half and scoop out seeds. Add 1/2 Tbsp. of butter, 1 tsp. honey, 1 Tbsp. brown sugar and salt and pepper to each half.
Place upright on a greased cookie sheet and roast for 30 minutes or until tender.
Whipped butternut squash (microwave) Transfer squash cubes to a microwave casserole. Add water and microwave, covered, on high for 10 to 12 minutes or until very tender. Add butter, milk and cheese. Season with salt and pepper. Blend with a hand mixer until smooth and creamy.
Serves 4; Prepa
Winter fruit couscous Heat oven to 350 degrees. Heat oil in Dutch oven over medium heat.
Cook onion in oil about 2 minutes, stirring frequently, until tender.
Stir in bulgur. Cook about 5 minutes, stirring occasionally, or until
bulgur is golden brown. Stir in remai
Butternut squash with applesauce Mix together applesauce, brown sugar, salt, heavy cream, squash,
nutmeg, 4 tablespoons of the melted butter,and eggs. Place in
buttered 1 1/2 quart shallow casserole dish. Mix together bread
crumbs, remaining 2 tablespoons of butter, and the almo
Winter fruits cooked in red wine with bay 1 Pare a strip of lemon zest and halve the lemon. Put the lemon zest, sugar, wine, vanilla pod, bay leaves and spices into a large non-reactive pan and boil, stirring. Skim off the froth that comes to the surface. Simmer for 30 minutes to infuse and leave
Acorn squash and sweet potato Saute onion in broth or water in lg. saucepan over med. heat until onion is
translucent, about 6 min. Add potatoes, squash and broth. Simmer,
covered, until veggies are tender, about 25 min. Cool slightly.
Working in batches, place the veggies
Buttercup squash casserole Heat oven to 350F degrees. Cut squash into quarters; remove seeds.
Place, cut side down, in ungreased shallow baking pan. Bake at 350F
degrees for 45 to 50 minutes or until tender. Cool slightly. Grease 1-quart
casserole.
Scoop squash pulp from
Whipped yams and winter squash casserole 1. Preheat oven to 350'. Scoop squash from skin. Place in a large
mixing bowl or food processor. Remove yam flesh from skin and add to
squash. Whip or mash together, incorporating maple syrup and orange
juice.
2. Place mixture in casser
Chicken and asparagus risotto Cook chicken in oil in large skillet on medium heat for 3 minutes a side. Remove from skillet and set aside.
Add soup and milk to skillet; bring to boil. Stir in rice and asparagus (cut in 2 inch pieces). Add salt and pepper to taste. Top with chicken
Vidalia onion risotto with feta cheese Heat oil in saucepan over medium heat. Add onion and garlic, and
saute 1 minute. Stir in rice. Add 1/2 cup broth; cook until liquid is
nearly absorbed, stirring constantly. Add the remaining broth, 1/2
cup at a time, stirring constantly until each
Marinated squash In saucepan of boiling, salted water, cook vegetables 1 minute.
Drain; rinse with cold water until cool. Pat dry; place on platter.
Pour dressing on top.
Acorn squash with cranberries Preheat the oven to 350 degrees. Cut each acorn squash in half lengthwise
(through the stem). Scoop out seeds and fibers.
Place the squash halves cut side down in a baking pan. Bake 40 minutes.
While the squash are baking, grate one teaspoon of th
Herbed roasted winter vegetables Position 1 rack in top third and 1 rack in bottom third of oven and preheat
to 375F. Spray 2 large rimmed baking sheets with nonstick spray. Melt
butter with olive oil in small saucepan over medium-low heat. Combine red
beets, large pinch of thyme, large
Spaghetti squash tetrazzini Boil squash in large pot for 45 minutes until soft. Drain and let cool.
Preheat oven to 375 degrees F. Divide squash in half and remove the
seeds. Scrape the squash out into a bowl. chicken
Boil onion, garlic, clove, parsley, basil and chick
Chuck's barley-mushroom winter borscht (vegan or lacto) Saute the garlic and onion in olive oil on medium heat until the onions are translucent. Combine the barley, lima beans, split peas, lentils, miso, and water with the onion/garlic, and bring to a boil. Add the turnips and carrots, reduce heat to medium-lo
Winter vegetable soup with sunburst Heat butter or oil in large saucepan or Dutch oven on medium-high heat. Add
onion and garlic and cook for a few minutes until fragrant and tender.
Stir in potato and diced vegetables. Add stock and bring to a boil.
Reduce heat, cover and simmer
Orange flavoured risotto Saute the onion in the oil over moderate heat for 2 to 3 minutes,
stiring occasionally. Stir in the rice & cook for 1 minute. Pour in
the stock, cover & bring to a boil. Reduce heat & simmer for 40
minutes.
While the rice is c
|
Loading...
|
::
