arthastewart.com: Miso-Glazed Cod - Martha Stewart Recipes
\" apart.
Bake cookies (Martha recommends rotating sheets - I didn
baking dish.
Cook squash in preheated 375\u00b0F
WRITTEN AS PER MARTHA WASHINGTON'S DIRECTIONS.
Take
Peel the squash and cut into large chunks.<
Cook squash covered in boiling water for 10 to 15 minutes or until tender; drain and mash enough squash to measure 1 cup. Reserve any remaining squash for use in other recipes.
Combine the 1 cup of mashed squash and egg.
Stir well.
Combine flour, cornmeal, baking powder and salt; stir well.
Add squash mixture and onion.
Stir until blended.
Drop squash mixture by level tablespoonful into hot oil.
Cook until golden brown, turning once.
Drain well on paper towels.
Yields about 2 dozen.
Place cornbread mix in a gallon-size resealable bag; season with salt and black pepper. Add squash, seal bag, and shake to coat evenly. Remove squash from bag and shake off any excess cornmeal.
Heat about 1/4 inch of olive oil in a large skillet over medium heat. Fry squash in the hot oil, working in batches, until center is cooked and edges are crisp, 2 to 3 minutes per side. Remove with a slotted spoon and drain on a paper towel-lined plate.
he pot, and put the squash chunks into the steamer. Cover
inutes.
Add the butternut squash puree and bacon and simmer
Wash spaghetti squash and cut in half lengthwise; remove and discard seed.
Place squash, cut side down, in a 13 x 9 x 2-inch baking dish; add 1/4 cup water to dish.
Cover with heavy-duty plastic wrap and microwave at High for 20 to 22 minutes, rotating and rearranging at 8-minute intervals.
Let stand, covered, 5 minutes.
Drain spaghetti squash and cool.
Remove 4 cups spaghetti-like strands using a fork and set aside.
Reserve any remaining spaghetti squash for use in other recipes.
br>2 Add the butternut squash, apple, broth and water. Bring
an.
Add the Opo Squash and cook over medium-high
uart saucepan,
cook chopped squash in 1 cup water until
Cook squash in boiling water for 10 to 15 minutes or until tender.
Drain; mash enough squash to measure 2 cups.
Reserve any leftover for use in other recipes.
Combine 2 cups squash with egg.
Combine flour, corn meal, baking powder and salt; stir well. Add squash mixture and onions; stir until blended.
Drop mixture by teaspoonful into hot oil.
Cook until golden brown, turning only once.
75\u00b0C.
Cut acorn squash in half lengthwise. Remove the
ixture is being prepared, place squash onto baking sheet and roast
Add the baking powder to the cornbread mix and prepare as directed on package.
Melt butter in heavy skillet.
Add squash, onion and pepper.
Saute until tender.
Transfer to casserole dish and add all other ingredients.
Crumble cornbread and add, stirring slightly.
Bake at 300\u00b0 for 30 minutes.
Add baking powder to cornbread mix and prepare as directed on package.
Melt margarine in heavy skillet.
Add squash, onion and bell pepper.
Saute until tender.
Transfer to casserole dish and add all other ingredients.
Mix well.
Crumble cornbread and add to mixture, stirring slightly.
Bake at 300\u00b0 for 30 minutes.
Cut each squash in half lengthwise and quarter into thin slices.
Cut turnips the same way.
Place vegetables in a large heavy skillet; sprinkle with thyme and pour chicken style seasoning and water broth over.
Heat to boiling.
Reduce heat and simmer, covered.
Stir occasionally for 10 minutes or until vegetables are tender.
Remove vegetables to a serving bowl with slotted spoon.
Sprinkle vegetables with parsley, lemon juice and salt.
Pour reduced broth over and stir well.
Mix together all ingredients (except bread crumbs).
Pour mixture in a 9x13-inch casserole dish.
Cover with bread crumbs.