Cooking squash in microwave : Cooking classes and chicago : Cooking classes pasadena.
Cooking Squash In Microwave
- a short electromagnetic wave (longer than infrared but shorter than radio waves); used for radar and microwave ovens and for transmitting telephone, facsimile, video and data
- An electromagnetic wave with a wavelength in the range 0.001–0.3 m, shorter than that of a normal radio wave but longer than those of infrared radiation. Microwaves are used in radar, in communications, and for heating in microwave ovens and in various industrial processes
- kitchen appliance that cooks food by passing an electromagnetic wave through it; heat results from the absorption of energy by the water molecules in the food
- Food that has been prepared in a particular way
- the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
- The process of preparing food by heating it
- (cook) prepare a hot meal; "My husband doesn't cook"
- The practice or skill of preparing food
- (cook) someone who cooks food
- Crush or squeeze (something) with force so that it becomes flat, soft, or out of shape
- Make one's way into a small or restricted space
- any of numerous annual trailing plants of the genus Cucurbita grown for their fleshy edible fruits
- Squeeze or force (someone or something) into a small or restricted space
- to compress with violence, out of natural shape or condition; "crush an aluminum can"; "squeeze a lemon"
- edible fruit of a squash plant; eaten as a vegetable
Okinawan Sweet Potato
Eating these is one of the highpoints of my trips to HI. They are luscious and not importable to the mainland. This is the only place in the states you can get them.
They have beige white skin, and a deep deep rich purple color when cooked. When raw the inside looks like purple taro, mostly pale and spotty.
They are not squishy and sickly sweet like standard 'yams' and sweet potatos on the mainland. Just take um out of the oven (they have to be cooked conventionally to bring out the sugars, the microwave ruins them) and eat them like an ice cream cone. Medium firm, fine grain texture, richly flavored and more like a perfectly cooked squash than a sweet potato. Doesn't need a thing, and I've never tried. No butter, salt, sugar or (gasp) marshmallows.
Anyone who stays at the house is subject to trying them. And no one has a bad thing to say about them.
curry butternut squash apple soup
-bake the squash (cut in 1/2, scoop out seeds, place cut side down on foil in a baking sheet) 45 min @ 400 F
-microwave one apple, chopped up into bits for 3 minutes, covered
-dump the cooked fruits into a pot, pour 2 cups veggie (or chicken) broth over
-add 2 Tbs curry powder, 1 tsp onion powder, 1 tps galic powder
-simmer for 10 min
-puree 3/4 in the blender or food processor (if you don't have an immersion blender)
-top with sour cream and chives
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