125211 summer squash and polenta bake Recipes

summer squash, thinly sliced, kosher salt, shallots, italian parsley, olive oil, thyme leaves, jalapeno pepper, seeded, fresh lemon zest, grated gruyere cheese (1/4 cup more )

summer squash, tomatoes, drained, green pepper, sliced, onion, sliced, butter, melted, sharp cheddar cheese, shredded , to taste, pepperidge farm breadcrumbs, to cover

summer squash, thinly sliced, salt, tomatoes, peeled and chopped, sliced green onion, half a green pepper, chopped, chicken bouillon cube, water, bacon, fried, and crumbled, fine dry breadcrumb, brown sugar, divided

squash, diced (1 medium large), vidalia onions, diced (1 medium to large), bell pepper, any color, diced (1 large), fresh ginger, grated, salt, sugar, white vinegar, turmeric, celery seed, nutmeg, dry mustard, black pepper, cornstarch, thai basil (finely chopped after measuring)

squash cut into chunks, white onion chopped, bell pepper chopped, margarine, cream cheese softened, cracker crumbs, crumbled bacon

summer squash, halved sliced, zucchini, halved and sliced, bacon strips, diced, chopped onion, brown sugar, salt, dried basil, dried oregano, chili powder, garlic powder, pepper, diced seeded and peeled fresh tomatoes

all-purpose flour, ground dry polenta, baking powder, salt, vanilla extract, eggs, sugar, butter, softened, egg whites, sugar, water, frozen unsweetened raspberries, thawed, halved strawberries, blueberries, fresh raspberries, blackberries

pet-ritz pie crusts deep dish, extra virgin olive oil, yellow squash, chopped shallots, chopped squash , summer, zucchini, includes skin, thyme, fresh, lactose free fat free milk milk, pepper, black, cooked center cut bacon, egg, whole, egg, white, mozzarella , part skim milk cheese, chopped frozen spinach

yellow squash (summer squash), zucchini, onions, minced or 2 green onions, thinly sliced, dried dill, grated fresh lemon rind, salt, lemon juice

summer squash cubed, ears corn kernels removed, tomatoes peeled and chopped, green onions minced, salt, freshly ground black pepper, toasted bread crumbs, green bell peppers hollowed out

squash and/or zucchini, sliced, green bell pepper , seeds removed, sliced, tomatoes, peeled and cut into wedges, i used a can of garlic and onion diced tomatoes), yellow onion, peeled and sliced, garlic, chopped, olive oil, jack or cheddar cheese, i used shredded ), basil , either dry or chopped fresh, salt and pepper

summer squash (yellow or green) 1 inch dice, red or orange peppers , sliced lengthways, onion, sliced thin, garlic, minced fine, evoo - extra virgin olive oil, salt & pepper to taste

summer squash (yellow and green) sliced, mayonnaise, parmesan cheese, eggs, onion diced

garlic-flavored cooking spray, sun-dried tomato-flavored polenta , cut into 12 slices, pesto, water, sliced yellow squash, sliced zucchini, roasted red peppers, drained and cut into strips, shredded fresh parmesan cheese

water, instant polenta, salt, sliced carrot, olive oil, diced onion, garlic clove, minced, diced yellow squash (about 1 lb), water, divided, chopped fresh flat-leaf parsley, divided, salt, freshly ground black pepper, shelled green peas (about 2 lb un ), sliced fresh basil, fresh lemon juice, butter or stick margarine, grated asiago cheese

all-purpose flour, polenta , fine grind, baking powder, salt, sweet unsalted butter (1 1/2 sticks), sugar, almond paste, vanilla extract, almond extract, eggs, separated, heavy cream, powdered sugar , for serving, preheat oven to 375 degrees f., butter and lightly flour the insides of a 10-inch round cake pan., sift together the flour , polenta, baking powder and salt. set aside., in a mixer , on medium speed, cream the butter until light and fluffy. add 1 cup of the sugar and beat until pale and fluffy add almond paste and beat again. blend in vanilla and almond extracts, then beat in the egg yolks, 1 at a time, being sure that each is mixed in before the next is added. alternately, beat in small amounts of the sifted dry ingredients and the cream to the butter mixture, beginning and ending with dry ingredients., in a clean mixer , beat egg whites until opaque, then add remaining 1/4 cup sugar and beat until whites form soft peaks. fold into batter gently but thoroughly. pour the batter into the cake pan. bake on the middle shelf of the oven for about 60 minutes, or until a tester inserted in the center comes out clean. (do not test or move the cakes before they have baked for at least 45 minutes since they are delicate and may fall.), allow the cake to cool and when cooled remove from the pan and dust the top with powdered sugar. cut into eighths or tenths., serve this cake with summer fruits-peaches, nectarines, apricots, berries-tossed with a little sugar, freshly squeezed lemon juice and a pinch of gray salt.

crookneck yellow squash or 1 3/4 lbs other yellow summer squash, zucchini or 1/4 lb additional yellow summer squash, coarse-chopped carrot (we omitted), unsalted butter (we used salted), onion, preferably yellow, chopped, plump garlic clove, minced (we added more), grated mild to medium cheddar cheese, hot pepper sauce , such as tabasco, salt and freshly milled black pepper, eggs, lightly beaten

summer squash , cut into matchsticks (or julienned. yellow squash, zucchini or other ), olive oil, garlic, minced (more or less to your taste ), kosher salt, black pepper, crushed red pepper flakes, parmesan cheese, grated, almonds, sliced (or slivered), parmesan cheese, grated, jalapeno, chopped, lime juice (lemon ok), pepitas (if you have them), carrot, shredded, tbp white miso, rice vinegar, ground cumin, ground coriander, dollop greek yogurt