Harvest of Pumpkins and Squash

Harvest of Pumpkins and Squash

Lou Seibert Pappas

Language: English

Pages: 95

ISBN: 0811861260

Format: PDF / Kindle (mobi) / ePub

Buttercup or crookneck, pattypan or sugar pumpkin, squashes and pumpkins are delicious additions to muffins, breads, soups, salads, pastas, entrées, and sweets. Just as good in the morning as at night, the recipes in this beautiful cookbook include such gems as Cranberry-Walnut Pumpkin Coffee Cake, Grilled Chicken Breasts Stuffed with Zucchini and Goat Cheese, and Five-Spice Pumpkin-Ginger Cake. With 40 wonderful recipes, a glossary of the types of squash, basic cooking instructions, and useful tips on how to buy and store them, these versatile, delicious gourds make for year-round goodness.

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shavings 2 tablespoons chopped fresh flat-leaf (Italian) parsley To make the Greek Meat Sauce, in a large saucepan, heat 1 tablespoon of the oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. Transfer the onion to a plate, leaving the oil in the pan. Brown the meat in the reserved oil over medium-high heat, stirring to break it up into even crumbles. Return the onion to the pan. Add the water, tomato paste, vinegar, garlic, salt, and pepper. Tie the pickling spice

Soup Orzo with Yellow Squash, Leeks, and Sun-Dried Tomatoes peeling Roman Squash Duo Pizza Spaghetti Squash with Spicy Meat Sauce Squash and Tomato Oven Frittata Tortellini with Butternut Squash, Artichoke Hearts, and Pecorino Trout Tahini on Green and Gold Squash Strips Turban squash Turkey Greek Meat Sauce Vegetable pear. See Chayote Vegetables. See also individual vegetables Chicken and Vegetable Soup in a Big Pumpkin Roasted Autumn Root Vegetables Vinaigrettes Balsamic

with fresh herbs offer other delights for breakfast or brunch, and a beautiful thin-crust two-squash pizza will dazzle on any table. Breads and Breakfast Rosemary-Polenta Pumpkin Muffins Cranberry-Walnut Pumpkin Coffeecake Zucchini–Golden Raisin Quick Bread Orange-Frosted Pumpkin Muffins Sautéed Apple—Pumpkin Oven Pancake Pumpkin-Orange Waffles with Hazelnut—Maple Syrup Butter Roman Squash Duo Pizza Squash and Tomato Oven Frittata Rosemary-Polenta Pumpkin Muffins Rosemary

about 35 minutes for the two smaller pans. Transfer to a wire rack and let cool in the pan(s) for 10 minutes. Remove from the pan(s) and let cool completely on the rack. Store in an airtight container at room temperature for up to 2 days, or wrap tightly and freeze for up to 1 month. Orange-Frosted Pumpkin Muffins with Spooky Faces A touch of orange marries a simple, silky frosting with the classic spiced-pumpkin flavor of these moist golden muffins. Children will enjoy decorating the

Sprinkle with croutons. Serve immediately, with the sautéed pumpkin alongside to spoon over the soup. Gingered Yellow Squash Soup Partner this spicy soup with crispy flatbread or focaccia. A spoonful of bright green dill or basil pesto makes a dazzling accent to behold and savor. SERVES 4 1 tablespoon olive oil 1 medium onion, chopped 2 cloves garlic, minced 1 tablespoon minced peeled fresh ginger 3/4 teaspoon salt 1/4 teaspoon ground cumin 1/4 teaspoon ground turmeric 1/8

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