Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Pan-Fried Okra
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- #33882
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 1/2 pound okra, finger-sized
1 egg
2 tablespoons water
1 cup cornmeal
oil, for frying
salt, to taste
pepper, to taste
directions
Cut off tops of okra and cut into 1/2" slices. Mix the egg and water and stir into okra. Add the cornmeal and salt.
Saute over med-low heat in a bit of oil, stirring gently to separate. A fair amount of the cornmeal will come off while cooking; gentle stirring will keep more of the crust.
added by
rweaver
nutrition data
Nutritional data has not been calculated yet.
Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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