10178 peppery reduction squash Recipes

  • Squash Delight
    squash (hubbard or buttercup works best cooked and mashed... and
    7 More
    squash (hubbard or buttercup works best cooked and mashed after its cooked i pulse in food processor,), maple syrup, onion (chopped ), oil, carrot (raw grated ), sour cream, cream of chicken soup or 1 (284 ml) cream of celery soup, chicken flavor stuffing mix (stove top)
    1 hour 5 min, 8 ingredients
  • Squash & Leek Soup
    squash (8 cups), chopped onion and
    7 More
    squash (8 cups), chopped onion, leeks, chopped (white and light green parts only ), garlic, minced fresh ginger, chicken stock, butter or 2 tbsp margarine, white wine (optional), salt and pepper, to taste
    1 hour 30 min, 9 ingredients
  • Squash and Shrimp Soup
    squash or 700 g fresh pumpkin, peeled and chopped and
    7 More
    squash or 700 g fresh pumpkin, peeled and chopped, boiling water, chicken stock cubes, frozen shrimp, apple, peeled and grated, milk, butter (optional), salt & freshly ground black pepper
    25 min, 8 ingredients
  • Squash Fritters
    squash (boiled ), egg, onions, chopped, milk and
    3 More
    squash (boiled ), egg, onions, chopped, milk, self-rising flour, sugar, salt & pepper, to taste
    5 min, 7 ingredients
  • Squash Patties
    squash, yellow, grated, onion, grated, flour , heaping and
    3 More
    squash, yellow, grated, onion, grated, flour , heaping, sugar, salt, egg
    55 min, 6 ingredients
  • Squash Casserole
    squash, drained, onion, chopped, sour cream and
    3 More
    squash, drained, onion, chopped, sour cream, cream of chicken soup, salt and pepper (to taste), breadcrumbs
    50 min, 6 ingredients
  • Reductions - Proving That Less Is More
    any liquid can be reduced just by heating it - but why wo... and
    37 More
    any liquid can be reduced just by heating it - but why would you want to do that, answer comes back to two of our old friends, flavor and consistency (texture)., by reducing any flavored liquid you intensify its flavor and at the same time thicken it. you can continue this process until what you have left is a syrup if it contains sugar, or a sauce if it does not., this is 1 of the most important tools in the kitchen , believe it or not, because a great sauce can rescue an indifferent meal., literally any liquid can be reduced ., a few uses, wine is frequently used in cooking , both as a marinade and as an addition to sauces for meat., there are some problems with it though, 1 of which is that you need a really good wine and quite a lot of it to produce a reasonable sauce for, say, six people., on the other hand , if you use pure grape juice and reduce it to a syrup, that syrup, added to any sauce (or gravy if you prefer) will lift it into the realms of gourmet ., more , you don tsp have to make your reduction on the night you prepare your meal. you can reduce a liter of grape juice at any time to the consistency and flavor you want; then just store it in the fridge., you can do the same thing with any fruit juice - prune is sensational - and store it until needed. just about all of them will do things for ice cream, pies or tarts that will have your guests demanding the recipe, pork with apple sauce use a carton of fresh apple juice from the supermarket and reduce it. and if you want a real sensation add in a glass of apple brandy during the reduction process., are you getting an idea of how simple this is, take any carton of fresh stock straight of the shelf and reduce it. you will transform it into something even the manufacturer won tsp recognize. but beware, you need to start out with good quality in the first place, because when you reduce a liquid you intensify all the flavors, and not just the good ones., if it s salty to start with, for example, it will be salty beyond belief by the time you ve reduced it even by half. so if you are going to use a supermarket stock, make sure it s an extremely good 1., believe me when i tell you that stock cubes should not be used for reduction sauces., thickeners, because you will be tasting as you go (won tsp you ), you may find that you get the flavor you want before the desired consistency is reached., a couple of hints right now for your sauces., sweet ones can be thickened successfully without loss of color by adding in liquid glucose early on in the reduction process. surprisingly, this will add little in the way of sweetness and produces a beautiful velvety sauce when whisked., if you get it wrong and add too much, no problem. stir in a little extra water to thin it., reduction pans, reductions need to happen rapidly in serving to preserve flavors. and the greater the surface area of the liquid the faster the water will evaporate., however you may want to whisk something into the sauce while its cooking - such as butter or olive oil for example - and for that i find a small wok is best; 1 with a handle., a wok is less likely to reduce so fast that the sauce is burnt while your back is turned. but try both methods and see which you prefer. you may even end up using something totally different., no magic to this. whatever works for you, that s what you should use, in this and everything else to do with cooking., just bear in mind that what you re after is speed and ease of use. as well as a great tasting result, of course. :>), keeping, if they should dry out , simply add a little water and heat through., sauces containing meat juices of any kind must be frozen if you re going to keep them, and should be brought to boiling point before being used again. there is no need to thaw them out to do this, in fact it s better not to. simply drop the frozen cubes into a saucepan, melt them over a gentle heat, and then bring swiftly to the boil., why do you do this to avoid food poisoning, that s why. you are making sure that any bugs introduced into the sauce during the preparation process are killed off., worry , this will not be because of anything you have done wrong (i hope!), but because bacteria are part of our everyday lives and they exist in every kitchen, however clean., in fact your food , and especially your meat, is crawling with wildlife that you will never see. don tsp worry about them. careful handling and simple precautions will ensure that these miniature monsters can never multiply enough to harm either you or your guests.
    38 ingredients
  • Squash Hotdish Squash Hotdish
    squash, onion, chopped and
    5 More
    squash, onion, chopped, ritz crackers (more or less to taste), extra virgin olive oil, egg whites, cheese, shredded , low fat colby jack, salt & pepper
    55 min, 7 ingredients
  • Squash, Ricotta and Sage Pasta Bake Squash, Ricotta and Sage Pasta Bake
    squash , weighing about 2lbs, chopped into chunks and
    7 More
    squash , weighing about 2lbs, chopped into chunks, olive oil, creme fraiche, parmesan cheese, grated, ricotta cheese, sage leaves, half chopped and half left whole, sheets fresh lasagna noodles, salt and pepper
    1 hour 20 min, 8 ingredients
  • Squash Blossom Fritters Squash Blossom Fritters
    squash blossoms, eggs, milk, chili powder, salt and
    3 More
    squash blossoms, eggs, milk, chili powder, salt, cumin powder, cornmeal, fine, oil
    45 min, 8 ingredients
  • Squash & Potatoes Squash & Potatoes
    squash , sliced in circles then quartered and
    6 More
    squash , sliced in circles then quartered, potato, peeled and cubed, onion, chopped, salt (to taste), pepper (to taste), cheddar cheese, shredded, water
    38 min, 7 ingredients
  • Squash Dessert Ravioli  With Cinnamon Vanilla Sauce Squash Dessert Ravioli With Cinnamon Vanilla Sauce
    squash, flour, butter, cinnamon, nutmeg, sugar and
    8 More
    squash, flour, butter, cinnamon, nutmeg, sugar, cream cheese, powdered sugar, cinnamon, sugar, cornstarch, cinnamon sticks, evaporated milk, vanilla
    2 hour 40 min, 14 ingredients
  • Squash Patties Squash Patties
    squash, chopped up into pieces, egg, self-rising flour and
    2 More
    squash, chopped up into pieces, egg, self-rising flour, onion, chopped up, salt and pepper to taste
    5 ingredients
  • Squash Casserole Squash Casserole
    squash - washed, sliced and cooked 5 minutes and
    2 More
    squash - washed, sliced and cooked 5 minutes, celery or cream of mushroom soup, onion - chopped
    30 min, 4 ingredients
  • Squash Sweetie Squash Sweetie
    squash, salt, pepper, sugar, self-rising flour and
    3 More
    squash, salt, pepper, sugar, self-rising flour, self-rising cornmeal, cinnamon, enough vegetable oil to cover squash while frying
    10 min, 8 ingredients
  • Squash Fritters Squash Fritters
    squash sliced
    1 ingredients
  • Squash Relish Squash Relish
    squash finely chopped, onions finely chopped and
    7 More
    squash finely chopped, onions finely chopped, bell peppers finely chopped, hot peppers finely chopped, salt, sugar, vinegar, celery seed, turmeric
    9 ingredients
  • Red Onion and Almond-Stuffed Winter Squash Red Onion and Almond-Stuffed Winter Squash
    carnival winter squash or 4 small acorn squash or 4 small... and
    5 More
    carnival winter squash or 4 small acorn squash or 4 small golden acorn squash or 4 small delicata squash, non-hydrogenated margarine or 1 tbsp butter, red onion, chopped, chopped toasted almond, grated fresh ginger or 1/4 tsp ground ginger, salt & freshly ground black pepper
    1 hour 15 min, 6 ingredients




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