20682 citrus glazed squash Recipes

citrus liqueur, orange , juice and zest of, limes , juice of, sugar, monkfish fillets, cut into of 2 . 5-cm (1-inch), fresh cilantro, finely chopped, salt and pepper, wooden skewers , soaked in water for 30 minutes or 8 -10 small metal skewers

bread, butter; melted, granulated sugar, juice from a lemon, eggs, all-purpose flour, baking powder, salt, milk, zest from 1/2 fresh lemon, chopped walnuts, fresh (or frozen) blueberries, glaze, lemon juice, lemon zest, sugar

lg. acorn squash, seeded and cut into quarters, butter flavored vegetable cooking spray, lg. tart cooking apple, unpeeled, cored, and sliced, raisins, chopped walnuts, water, maple flavored syrup, apple juice, cornstarch, sugar substitute, margarine, maple extract, vanilla extract

acorn squash, salt and pepper to taste, maple syrup, tart apple, peeled and chopped, raisins , optional, ground cinnamon

cake flour, sugar (divided ), egg whites (room temp ), tea. cream of tartar, tea. salt, juice from lemon, tea. vanilla extract, grated lemon zest, glaze, confectioners sugar, squeezed lemon juice, few drops lemon food coloring

winter squashes , such as acorn and butternut, extra-virgin olive oil, kosher salt, freshly ground black pepper, unsalted butter, honey, cider vinegar, mild curry powder, ground chipotle chile powder

acorn squash, parsnips, peeled, quartered and cut into 3-inch pieces, maple syrup, butter, melted, minced fresh parsley

citrus-infused vodka (absolut citron), chambord raspberry liquor, champagne (fill to the top), lemon peel

squash blossoms, per person, baby squash, per person, eggs, milk, green onions, asiago cheese, chopped parsley , and (optional), sniped chives (optional), salt & pepper

banana squash, peeled and cubed, butter, water , or as needed, orange juice, apricot preserves, salt, ground black pepper

squash , winter, acorn, water, chicken breast, onions, stalks celery, salt, pepper, thyme leaves, orange peel

butternut squash or 1 acorn squash, about a lb ( is the easiest to peel and cut into finger sized sticks), green beans , about 8 oz, vegetable oil, butter, maple syrup, soy sauce, salt, pepper, toasted walnuts , perferably whole halfs

orange juice, hoisin sauce, garlic cloves, minced, chinese five-spice powder, minced peeled fresh ginger, acorn squash, each cut into 8 wedges, seeded, oriental sesame oil, chopped green onions, toasted sesame seeds

citrus juice , reserved from salad fruit, olive oil, white wine vinegar, garlic cloves, minced, dijon mustard or 1 tbsp spicy brown mustard, ground cumin, salt, black pepper, leaves red leaf lettuce , cut in half crosswise, endives, sliced, fennel , sliced in slivers (optional), grapefruits, peeled, sectioned, and seeded , 1/3 cup juice reserved, oranges, peeled, sectioned, and seeded , 1/3 cup juice reserved, red onion, chopped

citrus squeezed, sugar dissolved, pure soda, water, some ice cubes

glazed winter vegetables, glazed to perfection and fat free, this root vegetable medley celebrates fall at its best., onions, peeled and quartered, carrots, peeled in 1 inch pieces, parsnip, peeled and in 3/4 inch pieces, glaze, orange juice, dark brown sugar, place onions , carrots and parsnips in steamer basket. use drip pan if 1 is provided with your steamer. fill water reservoir to medium and steam for 20 minutes or until vegetables are tender. meanwhile combine orange juice and brown sugar; stir well to combine. transfer cooked vegetables to a medium bowl. add sauce. stir to combine. serves 4.

squash ) seeded 2-inch wide chunks butternut, melted butter, for brushing, kosher salt , plus 1 tsp, freshly ground white pepper , plus 1/2 teaspoon, chicken or vegetable stock, honey, minced ginger, heavy cream, nutmeg