SUMMER SQUASH BREAD
Transform your summer squash into a moist, delicious loaf of bread!
Provided by UNFORGETABLE
Categories Bread Quick Bread Recipes
Time 1h
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
- In a large bowl, use an electric mixer to beat the eggs until fluffy. Beat in the sugar, oil, and vanilla. Gradually mix in the flour, baking powder, cinnamon, and nutmeg. Fold in the squash. Transfer to the prepared baking dish.
- Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 322.9 calories, Carbohydrate 44.1 g, Cholesterol 34.9 mg, Fat 15 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 2.6 g, Sodium 105.4 mg, Sugar 25.6 g
COUNTRY FRIED SQUASH
This recipe was my Grandmother's and it actually won a Blue Ribbon in the Tennessee State Fair! Be sure to use fresh squash, I use butternut but other squash would also be good.
Provided by Maryanne
Categories Side Dish Vegetables Squash
Yield 4
Number Of Ingredients 9
Steps:
- Combine egg and milk together in a small bowl, mix well.
- In a second bowl, combine flour, cornmeal, salt, pepper and garlic salt. Dip squash slices first in the egg mixture, then dredge the squash in the dry mixture.
- Heat 1/2 inch of oil in a deep skillet over medium heat. Fry squash until golden brown.
Nutrition Facts : Calories 501 calories, Carbohydrate 105 g, Cholesterol 48.9 mg, Fat 8.7 g, Fiber 15.2 g, Protein 12.3 g, SaturatedFat 1.7 g, Sodium 145.4 mg, Sugar 16.6 g
GRIDDLED FLATBREADS
These flatbreads go well with dips and are the perfect finger food for outdoor entertaining
Provided by Mary Cadogan
Categories Side dish, Snack
Time 1h50m
Yield Makes about 16
Number Of Ingredients 5
Steps:
- Tip the flours into a food processor. Add the yeast, sugar and 1tsp salt, then mix well. Pour in 350ml warm water and the oil, then process to a soft dough. Mix for 1 min, then leave until doubled in size, about 1 hour.
- Pulse the dough a couple of times just to knock out the air, then tip onto a floured surface. Cut the dough in half and roll out one half to a rectangle about 20 x 40cm. Trim the edges using a large sharp knife, then cut into eight 10cm squares. Line a large tray or two baking sheets with non-stick paper and arrange the bread rectangles over the tray in one layer. Repeat with the other half of the dough. Leave in a warm place for about 30 mins until the dough is just starting to rise.
- Place bread directly onto the BBQ racks and cook for a couple of mins until they puff up, then flip over and cook on the other side. Tip into a basket and serve with the dips.
Nutrition Facts : Calories 117 calories, Fat 2 grams fat, Carbohydrate 22 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.32 milligram of sodium
SEMOLINA CREPES
Number Of Ingredients 12
Steps:
- 1. In a medium bowl mix together the semolina, rice flour, all-purpose flour, yogurt, 1 cup water, and salt and set aside until the semolina absorbs all the water, about 30 minutes.2. Mix in the remaining ingredients and whisk for a few seconds, adding enough of the remaining water to make a thin batter of pouring consistency. (If the batter becomes too thin, mix in some rice flour.)3. To make the dosa, heat a large cast-iron tava or a nonstick griddle or skillet over medium-high heat until a sprinkling of water sizzles immediately. Wipe the tava and baste it lightly with oil. Using a metal soup ladle, pour about 1/2 cup of batter onto the hot tava and spread it evenly into a 6- to 7-inch circle by lightly pushing the batter outwards in round, circular motions with the back of the ladle.4. As the dosa sets and turns lightly golden on the bottom (which happens very quickly), drizzle 1/2 to 1 teaspoon oil around the edges and a few drops over the top and cook until the bottom takes on a rich golden hue, about 15 seconds. Turn over once and cook until the other side is barely golden, about 30 seconds. Repeat with remaining batter. Serve as is, or fill in some dry-cooked vegetables or meats and transform it into a Stuffed South Indian Crepe (see Breads and Crepes).From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
GRIDDLE-FRIED OPO SQUASH BREADS
Number Of Ingredients 11
Steps:
- 1. In a large bowl, add all the dry ingredients and mix well with clean fingers. Add the squash, garlic, oil, and green chili peppers and mix with your fingers in round circular motions, until it starts to gather into a dough. (Add 1 or 2 tablespoons more flour if the dough seems sticky, or some water if it seems too firm.) 2. Knead for about a minute, pressing your knuckles lightly into the dough, spreading the dough outward, and gathering the ends together toward the center with your fingers. Push the center down and repeat pressing and gathering a few times until you have a soft and pliable dough that does not stick to your fingers. (If, while kneading, the dough sticks to your hands, put a little oil or water on them.)3. Cover and let rest at least 1 and up to 4 hours at room temperature. (This allows the gluten to develop.) If keeping for a longer period, refrigerate the dough.4. To make the breads, preheat the tava or griddle over medium-high heat until a sprinkling of the flour immediately turns dark brown. Wipe off the flour and proceed. While the tava is heating, with lightly oiled hands, divide the dough equally into 12 to 16 balls and cover with foil to prevent drying. 5. Working with each ball of dough separately, place in bowl with the dry flour, flatten it with your fingertips, and coat well with the dry flour. Transfer to a cutting board or any other clean flat surface and, with a rolling pin, roll into a 6- to 7-inch circle of uniform thickness. (If the dough sticks to the rolling surface, dust with more flour.) Baste the top of the dough with ghee and fold into a triangle, square, or circle, as per the directions, Shaping Paranthas: To Make a Layered Triangle (see INFORMATION AND SPECIAL TECHNIQUES).6. Place the rolled parantha on the hot tava or griddle. Turn over when it is slightly cooked and dotted with tiny golden spots on the bottom, about 1 minute. When the other side is covered with larger brown dots, turn it over, and brush lightly with oil. Flip it over again and fry the oiled side about 30 seconds. Similarly, baste and fry the other side another 30 seconds. There should be a total of 4 turns.7. Remove from the griddle and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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- Spicy Opo Squash Soup with Noodles. Delicious spicy opo squash soup with noodles – perfectly creamy with the delicate flavours of coconut milk. Recipe by: Slimming Eats.
- Seafood Opo Squash Soup. Seafood Opo Squash Soup is tasty, healthy and filled with delicate natural sweetness from opo squash, shrimp, and crab meat. With just one pot and a handful of ingredients, this easy soup will come together in less than 30 minutes.
- Spiced Opo Squash / Zucchini Wheat Flatbread. Try this easy 7 ingredient wheat flatbread with shredded opo squash or zucchini. Recipe by: Vegan Richa.
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- Ginisang Upo with Shrimps. Ginisang upo with shrimps is a tasty vegetable dish of crisp yet tender bottle gourd (opo squash) and juicy shrimps. Serve this as a light and refreshing side dish for your delicious mains or have it with rice.
- Opo Squash Dumplings In Spicy Curry. This squash and chickpea curry is simmered in a smooth sauce to make a delicious and delectable curry. Recipe by: Food Fashion Party.
- Thai Curried Opo Squash and Peppers. This unusual squash is stir-fried with onions and bell peppers, then simmered with Thai curry and coconut milk. It is a perfect side to go with Thai curried snapper in banana leaves and coconut rice.
- Roasted Opo Squash. Opo squash cubes are tossed in olive oil and cinnamon and oven roasted to perfection! So easy to make, healthy and delicious! Recipe by: Melanie Cooks.
- Shahi Bharwa Lauki. Do your loved ones think that lauki (opo squash) is a punishment for their taste buds? Ah, then surprise them with Shahi Bharwa Lauki and see how they gorge on their not so favourite vegetable!
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