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gina syarif

Spiced Apple-Butternut Squash Soup | Love My Philly - 1 views

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    Start off your first course with a bowl of deliciously warm Spiced Apple-Butternut Squash Soup.
Vortege Ville

Apples and squash offer autumnal take on lasagna - DailyHealth.me - 0 views

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    This is a deliciously sweet and savory main course perfect for a vegetarian Thanksgiving.
zvikak

Zucchini And Squash Casserole - Recipes - Foodbuzz - 0 views

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    A vegetable casserole that's great as a summer meal......YUMMY :) 
zvikak

Zucchini and Squash Casserole Recipe at Epicurious.com - 0 views

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    A vegetable casserole that's great as a summer meal......YUMMY :)
Vortege Ville

Recipes for Health: Simple Provençal Winter Squash Gratin - Recipes for Health - 0 views

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    recipe for Simple Provençal Winter Squash Gratin
Linda Hudson

How to Make Blue Cheese and Spinach Mini Meatloaves - 0 views

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    These tasty mini-meatloaves are made in a muffin tin, so there is no messy cutting involved. Try serving these delightful little entries with sweet potatoes or squash.
Jane Colless

Apthorpe Farm - The Wholeslae Food Products Suppliers - 0 views

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    Apthorpe farm is situated on top of the Great Dividing Range at Hampton, 30km north of Toowoomba in QLD. Our primary products consist of Avocados, Rhubarb, Endive, Squash and Parsley.At present we have the following products on offer; Wholesale Zucchini Relish, Wholesale Pumpkin Relish, Wholesale Tomato Relish, Wholesale Rhubarb & Chilli Relish, Wholesale Beetroot & Chilli Relish, Wholesale Capsicum Relish & Wholesale Rhubarb Jam.
zvikak

Zucchini Casserole Recipe Recipe at Epicurious.com - 0 views

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    Tasty rich & custard dish with mayonnaise, eggs, & cheese, topped by crackers. This can be made with either summer squash or zucchini or both.
zvikak

Zucchini Casserole - Recipe Detail - BakeSpace.com - 0 views

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    Tasty rich & custard dish with mayonnaise, eggs, & cheese, topped by crackers. This can be made with either summer squash or zucchini or both.
Mango Dash india

Sweetness Mango Panna Juice - 0 views

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    Sweetness fruit mango panna juice are a leading Manufacturer & Exporter of fruit squash such as Mango Panna juice from India. Mango Panna juice is an Indian drink renowned for its heat resistant properties. It is made from green mangoes and it is used as a tasty and healthy beverage to fight against the intense Indian summer heat. Apart from being tasty drink also looks good due to its refreshing light green colour. Green Mango is a rich source of pectin, which gradually diminishes after the formation of the stone. Unripe mango juice is sour in taste because of the presence of oxalic, citric and malic acids. mango panna juice which is prepared using raw mangoes, sugar and an assortment of spices is an effective remedy for heat exhaustion and heat stroke. It also quenches thirst and prevents the excessive loss of sodium chloride and iron during summer due to excessive sweating. This drink is also a good source of vitamin B1 and B2 and contains sufficient quantity of niacin, and since it is prepared from raw mangoes it is an excellent source of vitamin C also. Aam Panna is also considered as a curative for blood disorders because of its high vitamin C content. Mango panna juice Owing to year of experience in this domain, we are engaged in providing best quality of Mango Panna juice. It is processed using green mangoes and it is used as a tasty and healthy beverage. Further, these products are available in market at pocket friendly prices and known for their rich taste. Our products are of premium quality. Some health benefits of panna mango juice: 1.It prevents you from heat stroke and keeps the body cool. 2.Raw mangoes are rich in vitamin c and iron, plus the jaggery also gives an iron boost. 3.The aam panna helps in preventing stomach problems in the summers. panna juice are three indian drinks i often make in the summers are shikanji, mango panna juice and Mango drink. they all are summer
policomm ray

Grated Carrots and Beets - 0 views

  • Carottes et Betteraves Râpées - 450 grams (1 pound) carrots - 450 grams (1 pound) uncooked beetroots (get small, young ones, with smooth skin and firm flesh) - 2 cloves garlic, pressed or finely minced, or 1 teaspoon garlic paste - 1 tablespoon hazelnut oil (or walnut, or squash seed, or olive oil) - 1 tablespoon honey vinegar (or cider or balsamic vinegar) - 1 teaspoon strong Dijon mustard - Tabasco sauce or poblano pepper flakes, to taste - Smoked salt (or regular sea salt, or gomasio, or zaatar) - Freshly ground black pepper Optional add-ins: - Leafy fresh herbs (cilantro, chervil, flat-leaf parsley), chopped - Toasted nuts (almonds, pine nuts, cashews, peanuts) or seeds (sesame, sunflower seeds), or better yet, my new friend the dukkah - Shaved parmesan or cubed feta cheese or crumbled blue cheese - Mâche or baby spinach leaves - A grated apple or shallot - Any dried herb, spice, or spice mix you think might work (and you know there's only one way to find out) Serves 4 to 6. Trim, peel, and grate the carrots and beets. (If you own a food processor with a grater attachment, yay for you!) Place the rest of the main ingredients, from garlic to black pepper, in a large salad bowl, add the grated carrots and beets, and toss until well combined. Add any desired add-ins and toss again. Taste, adjust the seasoning, and let stand for 30 minutes, if you can, before serving: the beets and carrots will render juices that will make the salad moister. If you don't have that kind of time and the salad does not feel quite moist enough, add a dash of citrus juice, tomato juice, or any sort of juice that may currently reside in the refrigerator door.
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