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Post by froggi999 on Nov 4, 2009 21:08:25 GMT -5
Printed from COOKS.COM
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CANDIED - SWEETS SOUFFLE
4 med. sweet potatoes or canned yams 4 tbsp. 1/2 butter 1/2 tsp. ground cinnamon 1/2 tsp. ground nutmeg 1/2 c. packed brown sugar 2 c. milk 3 eggs, slightly beaten 1 tsp. lemon or vanilla flavoring 1 1/2 c. miniature marshmallows (optional)
In saucepan, add sweet potatoes with enough water to cover; over high heat, bring to boil. Cover and simmer until tender, about 30 minutes. Drain. Peel. In bowl mash potatoes with butter. Add spices, sugar, milk, eggs, etc.; beat until fluffy. Sthingy into buttered 1 1/2 quart baking dish. Bake 20 minutes. Add marshmallows (optional). Bake marshmallows until brown (toasted brown).
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Post by adog8t0 on Nov 4, 2009 22:30:25 GMT -5
soulfoodandsoutherncooking.com
Candied Yams or Sweet Potato Recipe
This candied sweet potato or yams dish uses several simple ingredients including 2 cups water, 2 cups fine granulated sugar, 4 tablesthingys butter, 1 teasthingy lemon juice, 1/2 teasthingy ground nutmeg, 1/4 teasthingy cinnamon and 8 small yams or sweet potatoes.
The following cookware and kitchen utensils are needed to complete this recipe. 2 measuring cups, medium boiling pot, measuring teasthingys, knife.
Peel outer skin from yams or sweet potaoes and slice into 1/2 to 3/4 inch thick circles. Rinse in cold water, allow to drain then set aside for later use.
In a medium pot, bring water and sugar to a rolling boil, add butter, lemon juice, nutmeg, cinnamon and sliced yams or sweet potatoes. Return to boil, cover pot and reduce heat to simmer.
Cook yams or sweet potatoes for 35 to 45 minutes until tender. Gentle stir throughout cooking.
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Post by ybnrml2 on Nov 4, 2009 22:35:34 GMT -5
Butterscotch Candied Yams This is a simple and easy recipe that would be great for Thanksgiving, Christmas, or just your basic every day dinner. A delicious twist on the typical candied yams recipe. Ingredients: 6 Yams medium cooked,peeled and quartered 1/2 cup Light Corn Syrup 1/2 cup Light Brown Sugar Firmly packed 1/4 cup Skim Evaporated Milk 1 teasthingy Butter 1/4 teasthingy Salt 1/2 teasthingy Cinnamon Directions: 1. Preheat oven to 325F.
2. Arrange yams in single layer in 13x9x2 inch baking dish.
3. Bake 15 min. Meanwhile, combine remaining ingredients in a medium saucepan.
4. Stirring constantly, bring to boil over med. heat, boil for 5 min.
5. Pour over yams. Return dish to oven and bake, basting frequently, for at least 15 min.
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Post by Squishlyn on Nov 5, 2009 1:33:28 GMT -5
11/5 -
Butternut squash soup
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Post by greyhoundlover on Nov 5, 2009 6:30:30 GMT -5
butternut squash soup
Ingredients 3 tablesthingys extra-virgin olive oil 1 onion, thinly sliced 4 cloves garlic, smashed 2 fresh sage leaves 2 teasthingys kosher salt Freshly ground black pepper 2 medium canned plum tomatoes 1 medium butternut squash (about 2 pounds), peeled, halved, seeded, and diced 4 cups low-sodium chicken broth or water 1 teasthingy balsamic vinegar 2 tablesthingys freshly grated Parmesan, optional Directions Heat the olive oil in a soup pot over medium heat. Add the onion, garlic, sage, 1 teasthingy of the salt and season with pepper, to taste. Cook, covered, stirring occasionally, until soft and fragrant, about 15 minutes. Raise heat to medium-high, add the tomatoes, and cook, stirring with a wooden sthingy, until the tomatoes break up and the onions brown slightly, about 7 minutes. Add the squash and the remaining teasthingy salt, and continue to cook, stirring occasionally, until the squash is tender, about 12 minutes. Add the broth, bring to a simmer, and cook, uncovered, until the vegetables tender, about 20 minutes. Set aside to cool slightly.
Working in batches, puree the soup in a blender, or with an immersion blender. Return the soup to the pot and reheat over medium heat. Stir in the vinegar. Serve the soup in warm bowls with a touch of parmesan cheese if desired
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Post by jennlk84 on Nov 5, 2009 7:41:47 GMT -5
Butternut Squash Soup - Thanks to the Food Network! www.foodnetwork.com/recipes/butternut-squash-soup-recipe/index.html Ingredients * 1 butternut squash, peeled * Nutmeg * 2 tablesthingys unsalted butter * Salt and pepper * 1 onion, chopped * 6 cups chicken stock Directions Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender. Remove squash chunks with slotted sthingy and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.
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Post by ybnrml2 on Nov 5, 2009 8:16:47 GMT -5
Secret Ingredient Butternut Squash Soup
Easy Butternut Squash Soup
Ingredients: 1 butternut squash, large and preferably a long (as opposed to fat) one. 1 1/2 cans light coconut milk (or 2/3 can light coconut milk and an equal portion of skim milk) 1 tablesthingy brown sugar 1 yellow onion, large 2 tablesthingys butter salt nutmeg for decorating Directions: Cut the squash in half lengthwise. You may need help…at least someone very, very strong or, as Beth notes jokingly, a chainsaw! Be careful of your fingers.
Scoop out and discard the seeds. Rub the squash with about 1 tablesthingy of melted butter, and sprinkle with salt. Roast the squash cut-side-up on a cookie sheet for at least an hour at 375. Roasting it for a long time gives the squash a lovely, complex caramel flavor. It should look like this, and a butter knife should go in very easily.
While the squash is roasting, slice and saute the onion in the remaining tablesthingy of butter, and when it is soft, add the brown sugar and continue cooking for about 3 minutes. Remove from heat.
When the squash is finished, scoop the flesh out with a sthingy, and put it in your blender. Add the onion/brown sugar mixture. Add the coconut milk. Blend until smooth. If your blender is small, you may need to do this in batches.
Just heat and serve! This soup is incredible with a sprinkling of nutmeg, and is very rich and subtly sweet and flavorful without being heavy on sugar carbs, and while being naturally rich in fiber and beta carotene! It also freezes well.
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Post by youngsteph1988 on Nov 5, 2009 9:36:26 GMT -5
****Apple-Butternut Squash Soup****
Makes 6 (1 1/2-cup) servings Prep Time: 10 minutes Cook Time: 35 minutes
1 tablesthingy extra-virgin olive oil
1 small onion, thinly sliced
2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces
3 cups lower-sodium chicken broth
1/3 cup unsweetened apple cider
Salt and freshly ground black pepper
Heat oil in a large heavy-bottomed saucepan over medium heat. Add onion and cook until softened and lightly browned, about 5 minutes.
Add squash, cover, and cook 10 minutes more, stirring occasionally.
Add broth and simmer until softened, 15 to 20 minutes.
Using a slotted sthingy, transfer solid ingredients to a blender with apple cider and purée until smooth. Add 1 1/2 cups of the cooking liquid and puree until smooth. Stir back into the pan.
Serve hot.
Nutrition at a Glance Per serving: 160 calories, 5 g fat, 1 g saturated fat, 6 g protein, 28 g carbohydrate, 4 g dietary fiber, 135 mg sodium
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Post by cydneysmom on Nov 5, 2009 10:54:43 GMT -5
**Roasted Butternut Squash Soup with Apples and Bacon**
Ingredients 1 (3 pound) butternut squash - peeled, seeded, and cubed 1 tablesthingy olive oil salt and ground black pepper to taste 8 strips bacon, chopped 1 large onion, chopped 6 stalks celery, chopped 6 carrots, chopped 1 bay leaf 2 teasthingy curry powder 1 teasthingy dried thyme salt and ground black pepper to taste 1 Granny Smith apple - peeled, cored, and cubed 4 cloves garlic, minced 1 cup apple cider 1 1/2 quarts chicken stock 1/2 teasthingy ground nutmeg (optional) 1 1/2 cups sour cream
Directions Preheat an oven to 375 degrees F (190 degrees C). Place squash in a large bowl and drizzle with olive oil; mix to coat; sprinkle with salt and pepper. Spread squash into a single layer on a baking pan. Roast the squash in the preheated oven, turning once, until fork-tender and caramelized; 30 to 40 minutes.
Place the bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to a paper towel-lined plate, reserving the drippings in the pan Place the onion, celery, carrot, bay leaf, curry powder, thyme, and salt and pepper in the Dutch oven; cook in reserved bacon drippings until the carrots and celery are soft. Mix in the apples and cooked squash and cook another 5 minutes. Stir the garlic into the mixture and cook another 1 minute. Pour the apple cider over the mixture; reduce heat to medium-low and bring to a simmer; allow to reduce to about half its original volume. Stir in the chicken stock; simmer over medium-low heat for about 20 minutes. Puree the soup in small batches in a blender, or use an immersion blender. If using a blender, don't fill the blender more than half-way. Always remove the center lid piece of a stand blender when blending hot liquids so the steam can escape. Cover the hole with a dish towel while blending. Stir the nutmeg into the soup. Garnish each bowl with 1 tablesthingy of sour cream and some of the bacon pieces to serve.
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Post by GreenConverse on Nov 5, 2009 11:07:16 GMT -5
Butternut Squash Soup with Apple and Smoked Cheddar
Ingredients
1. 2 tablesthingys extra-virgin olive oil 2. 1 medium onion, halved and thinly sliced 3. 3/4 cup apple cider 4. One 1 3/4-pound butternut squash—peeled, seeded and cut into 1-inch dice (5 1/4 cups) 5. 4 1/2 cups chicken stock or low-sodium broth 6. 1/2 cup heavy cream 7. Salt and freshly ground pepper 8. 2 tablesthingys unsalted butter 9. 1 McIntosh apple, cut into 1/2-inch dice 10. 1/3 cup coarsely shredded smoked cheddar cheese (2 ounces) 11. One-inch pieces of chives or thinly sliced sage leaves, for garnish 12.
Directions
1. In a large saucepan, heat the olive oil. Add the onion and cook over moderately high heat, stirring occasionally, until golden, about 8 minutes. Add the apple cider and cook until syrupy, about 3 minutes. Add the butternut squash and chicken stock and bring to a boil. Cover and simmer until the squash is very tender, about 40 minutes. 2. In a blender, puree the soup in batches. Return the soup to the saucepan and stir in the cream. Season with salt and pepper and keep warm. 3. Heat a medium skillet. Add the butter and diced apple and cook over high heat until the apple is tender and golden around the edges, about 2 minutes. Remove the skillet from the heat. Season lightly with salt and pepper. 4. Ladle the soup into warmed bowls; garnish with the smoked cheddar, sautéed apples and chives; serve.
Make Ahead
The soup can be refrigerated for up to 2 days. Reheat before garnishing with the cheddar, apples and chives.
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Post by warriormom09 on Nov 5, 2009 11:25:14 GMT -5
Butternut Squash Soup
Nutritional Info Fat: 2.6g Carbohydrates: 23.6g Calories: 115.5 Protein: 2.1g Ingredients2 tbsp margarine 1 onion, diced 1 butternut squash, peeled and diced 1 potato, peeled and diced water (to cover) 1 tbsp brown sugar 2 tbsp balsamic vinegar fresh dill
Directions Cook onions in margarine until soft in large saucepan. Add squash and potato. Cover with water, and bring to boil. Reduce heat and simmer until vegetables soft. Using stick blender or counter blender, puree squash and potato until liquid. Add brown sugar, balsamic vinegar, and dill to taste.
Number of Servings: 8
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Post by siinnderella on Nov 5, 2009 11:43:18 GMT -5
Butternut Squash Soup serves 6
Ingredients 6 tablesthingys chopped onion 4 tablesthingys margarine 6 cups peeled and cubed butternut squash 3 cups water 4 cubes chicken bouillon 1/2 teasthingy dried marjoram 1/4 teasthingy ground black pepper 1/8 teasthingy ground cayenne pepper 2 (8 ounce) packages cream cheese
Directions In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender. Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.
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Post by cmrsurvey on Nov 5, 2009 12:06:52 GMT -5
Pureed Butternut Squash Soup
*Ingredients Serves 4
2 tbsps butter 1 small onion, chopped 1 piece (2 inches) fresh ginger, peeled and chopped 2 garlic cloves, chopped 2 3/4 pounds small butternut squash, prepared and cut into 3/4-inch cubes 1/4 cup fresh orange juice Coarse salt and ground pepper Sour cream, (optional) Spicy Pumpkin Seeds
Directions 1.Melt butter in a large saucepan over medium heat. Cook onion until fragrant, about 2 minutes. Add ginger, garlic, and squash; cook, stirring occasionally, until fragrant, 6 to 8 minutes. Stir in 4 cups water. Bring to a boil; reduce heat. Simmer until squash is tender, 20 minutes.
2.Purée soup in two batches. When blending hot foods, allow the heat to escape to prevent splattering. Remove the cap from the hole of the blender’s lid, and cover with a dish towel. Stir in juice and 1 1/2 tsps salt. Serve hot, with sour cream, pepper, and pumpkin seeds, if desired.
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Post by froggi999 on Nov 5, 2009 15:56:00 GMT -5
butternut squash and pear soup
Ingredients 4 tablesthingys butter 2 medium onions, diced 1 medium butternut squash peeled, seeded and cut into 1-inch pieces 4 pears, peeled and chopped into roughly 1-inch pieces 1-quart low sodium chicken stock, or enough to cover 1 sprig rosemary Heavy cream Salt, freshly ground black pepper and granulated sugar Directions In a 4-quart saucepan melt the butter over medium-high heat, and add and sweat the onions. Add squash and pears and sweat those too a bit. Pour in the stock, enough to submerge solids. Add sprig of rosemary and bring to a simmer and cook until squash is fork tender about 15 to 18 minutes. Remove rosemary. Puree with immersion blender. Add a touch of cream and season, to taste.
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Post by numapla on Nov 5, 2009 16:22:34 GMT -5
Feel free to play around with the spices in this butternut squash soup to satisfy your own tastes. The apples, cinnamon and nutmeg make it a sweet soup. If you prefer something more savory, increase the amount of garlic and cut back on the cinnamon and nutmeg. It's easy to make this soup a vegetarian recipe. Just substitute vegetable broth for the chicken broth. But don't omit the sherry. It really brings out the soup's flavor. Many supermarkets now sell pre-peeled, cubed butternut squash in 20 oz. packages. It's a great timesaver. Just be sure to cut the cubes into smaller, bite-sized chunks, so they cook evenly. I make this soup in my favorite dutch oven. If you're looking to buy a new dutch oven, check out my article on shopping for dutch ovens for my best recommendations. Butternut Squash Soup * 2 Tbsp. olive oil * 5 cups peeled, seeded, cubed butternut squash * 1/4 cup diced celery * 1 medium onion, diced * 1 leek, cleaned and diced * 1 Tbsp. butter * 3 cloves garlic, chopped * 2 Granny Smith apples, peeled and chopped * 1 tsp. ground cinnamon * 1/2 tsp. nutmeg * 1/4 tsp. ground ginger * 4 cups chicken broth or vegetable broth * 1/2 cup sherry * 1 cup half and half (or whole milk) * salt and pepper to taste * 1/2 cup chopped walnuts (optional) Heat olive oil in a large saucepan over medium-high heat. Add butternut squash, onion, leek and celery, stirring gently until squash is soft and browned, about 8-10 minutes. Add butter and garlic to saucepan. Stir in apples, spices and chicken broth. Bring to a boil, then reduce heat to medium-low. Cover and simmer until vegetables are tender, approximately 30 minutes. Ads by Google Scented Holiday Ornaments ScentSicles Ornaments Complete the Recipe for Christmas Joy. Buy Now! www.EnviroScent.com/ScentSiclesTry No Yolks Noodles Healthy and delicious No cholesterol No Yolks Noodles. www.StromProducts.com/NoYolksUsing an immersion blender, puree soup (or transfer to a blender to pureee in batches). Return soup to pot and mix in sherry, half and half, salt and pepper. Heat until warm. Garnish with chopped walnuts if desired. Serves 8. Per serving: 248 calories, 14 g fat, 15 mg cholesterol, 531 mg sodium, 27 g carbohydrate, 5 g fiber, 6 g protein, 194% Vitamin A, 40% Vitamin C, 12% calcium, 11% iron. Read more: healthycooking.suite101.com/article.cfm/butternut_squash_soup#ixzz0W1SD4gTC
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