What can I cook with pumpkin?!
At Halloween, I have often wondered what to make with the seeds and flesh of a pumpkin after I have used the skin for a lantern!. Recipes are so difficult to find!. I hate wasting food, so if anyone has some tasty recipes, I would love to try them!.
Thanks for all answers in advance!.Www@FoodAQ@Com
Thanks for all answers in advance!.Www@FoodAQ@Com
Answers:
Here's 21! LOL!. There's many things to do w/ pumpkin I had to list them all!!!
1!. Squash, and Onion Galette
If the words "buttery" and "crunchy" conjure up positive food images for you, then this recipe is a can't-miss!. A pastry dough rather than a pizza dough, a galette is a thin, free-form pastry that has plenty of butter and does not need to rise!. This dough definitely makes for a rich dish, but it also creates a delicate, flaky crust for the cheese and vegetables!. The Teleme really makes this dish, and I would highly recommend you go the extra mile to find it!. If you can't, then use Monterey Jack, mozzarella, or a young Provolone!. This entire recipe can be doubled easily!. Or you can double just the dough recipe and keep half of it frozen for later use!.
Yield: serves 4 as a first course, or 6 to 8 as an appetizer
FOR THE DOUGH
1 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon sugar
6 tablespoons (3/4 stick) unsalted butter, very cold, cut into 1/4-inch cubes
1/4 cup ice water
FOR THE TOPPING
1 tablespoon olive oil
1/2 yellow onion, thinly sliced
1/4 pound yellow squash, sliced into 1/4-inch rounds
1 tablespoon fresh thyme leaves, or 1 1/2 teaspoons dried thyme
Salt and freshly ground pepper, to taste
1/4 pound young Teleme cheese, coarsely grated (see Note)
1 tablespoon milk or cream
To make the dough:
In a large bowl, mix together the flour, salt, and sugar!. Using a pastry cutter or two knives, cut the chilled butter into the flour mixture just until the butter is the size of small gumballs!.
Make a well in the middle of the dough!. Pour a small amount of ice water into the center, and using a fork, bring some of the flour-butter mixture into the water!. Continue until all of the water has been well incorporated!. The mixture will be slightly crumbly, but it should hold together!. If it doesn't, add more cold water, 1 tablespoon at a time!.
Press the dough into a ball and then flatten it into a disk about 5 inches in diameter!. Wrap in plastic wrap and refrigerate for 2 hours or up to 24 hours!. The dough can also be frozen!.
To make the topping:
Preheat the oven to 400 F!. Place a rack in the lower third of the oven!. Do not place in the lowest slot or the bottom of the galette will burn before the topping is done!.
In a medium skillet, heat the olive oil over medium-high heat!. Add the onions and squash and sauté for about 2 minutes, stirring constantly!. Add the thyme, salt, and pepper and continue to cook until the onions and squash are translucent but not brown, about 5 minutes!. They should be slightly underdone!. Remove from the heat and set aside!.
To assemble:
Remove the dough from the refrigerator, and on a well-floured surface or on a floured piece of parchment, roll it into a circle 8 to 9 inches in diameter and 1/8 inch thick!. Place the dough in a shallow baking or pizza pan!. (Do not use a rimless baking sheet, or you'll likely end up with melted butter on your oven floor!.) Spoon the onion-squash mixture onto the center of the dough, leaving a 1 1/2-inch border!. Top with the cheese!. Next, fold the 1 1/2 inch border toward the center to encase part of the filling, crimping the edges a little as you go!. You should end up with a "window" of filling about 5 inches in diameter, with the crust overlapping the edges of the filling!.
Brush the folded-over edges with the milk or cream!. Bake until the border is golden and the cheese is bubbly and golden brown, 25 to 30 minutes!. Serve immediately!.
Note: If the cheese is ripe and runny, then use spoonfuls of the cheese or instead use grated Monterey Jack, mozzarella, or a young Provolone!.
2!. Pumpkin Swirl Cake
Pumpkins speak of fall, and the autumn months are the best time to make this cake!. Sage pairs with pumpkin in savory dishes!. The soup?on of sage in this cake gives it a different twist!.
Yield: 1 Cake, 10 Servings
1 small pumpkin, either sugar pumpkin or rouge vif d'étampes
Soft butter for the pan
2 cups (10 ounces) unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/4 teaspoon ground cloves
15 tablespoons (7 ounces) unsalted butter, at room temperature
1 1/2 cups (10 1/2 ounces) granulated sugar
3 large eggs, at room temperature
1 teaspoon pure vanilla extract, preferably Madagascar Bourbon
1/2 cup buttermilk, at room temperature
1 teaspoon finely chopped fresh sage, about 5 leaves (don't use dry sage)
Cook the pumpkin:
The pumpkin can be cooked a few days ahead!.
Preheat the oven to 375 F!.
Line a large baking pan with parchment paper!.
Cut the pumpkin into halves!. Place the pieces on the baking pan, cut side down!. Bake in the oven until a skewer pierces them easily, about 30 minutes!.
Cool the pumpkin halves!. Scrape out the seeds and discard them!. Scrape the flesh out of the rinds!. Purée the flesh in a food processor!. You will need 3/4 cup of purée for this recipe!. Save the rest for another use!. (It makes great soup!.)
Make the cake:
Preheat the oven to 350 F
Generously butter a 2-quart Bundt pan!.
Sift the flour, baking powder, salt, cinnamon, nutmeg, and cloves together!.
Put the 15 tablespoons of butter in the bowl of a heavy-duty mixer!. Beat it with the paddle attachment at medium speed until it is creamy and smooth!. With the mixer on low, add the sugar in a steady stream!. Beat the butter and sugar on medium speed until the mixture is lighter in color and fluffy!.
In a separate bowl, beat the eggs together with a fork!. With the mixer running, dribble the eggs into the butter and sugar!.
Add the vanilla to the buttermilk!.
Alternately add the dry ingredients and the buttermilk to the mixer bowl, starting and ending with the dry ingredients!. Stop and scrape down the sides of the bowl when necessary!.
Stir the sage into the pumpkin purée!. Add about 1 cup of the batter to the pumpkin purée and fold the two together!. Now fold the pumpkin mixture into the rest of the batter!. Fold only 2 or 3 times, leaving swirls of pumpkin in the batter!.
Pour the batter into the pan and smooth the top with a spatula!. Place it on the middle shelf of the oven, and bake until the top is brown and a skewer inserted into the center comes out clean, about 45 to 50 minutes!.
Cool the cake!. Unmold it, and place it, right side up, on a serving plate!.
3!. Pumpkin Muffins
On the East Coast, pumpkin is a symbol of autumn’s arrival!. It is a favorite seasonal ingredient for pies, tarts; and cakes!. Although some people prefer to make their own puree from sugar pumpkins, canned pumpkin is a fine substitute for this recipe!.
Yield: 24 muffins
4 cups all-purpose flour
1 tablespoon ground cinnamon
2-1/4 teaspoons baking powder
2-1/4 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 cups granulated sugar
2 cups firmly packed dark brown sugar
10 tablespoons (1 1/4 sticks) cold unsalted butter ~ cut into small cubes
6 large eggs
2-1/4 cups pumpkin puree, fresh or canned
3/4 cup milk
2 teaspoons vanilla extract
2-2/3 cups chopped walnut, toasted
To prepare pumpkin puree, preheat the oven to 375 degrees!. Cut 1 sugar pumpkin in half and scoop out the seeds!. Place the pumpkin halves cut-side down in a roasting pan!. Add 1 cup water to the pan and bake for 45 minutes or until the skin wrinkles!. Remove the pumpkin from the pan!. When cool enough to handle, scoop out the flesh!. Press the flesh through a fine sieve set over a bowl!. Clean the sieve, then line it with a double layer of cheesecloth and set it over another bowl!. Spoon the puree into the sieve and drain in the refrigerator overnight!. more pumpkin puree info!.
Preheat the oven to 375 degrees!. Butter twenty-four 2-1/2” (1/2-cup) muffin pan cups!.
In the bowl of a heavy-duty mixer, sift together the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg, and cloves!. Stir in the granulated and brown sugars!. Add the butter with the flour mixture and toss!. With a paddle attach-ment at low speed, mix the butter into the flour mixture until the mixture resembles a coarse meal!.
In a medium bowl, whisk the eggs; stir into the flour mixture!. Stir in the pumpkin puree, milk, and vanilla, just until blended!. With a rubber spatula, fold in the walnuts!.
Spoon the batter evenly into the prepared muffin-pan cups!. Bake 15 to 20 minutes, rotating the muffin pans between the upper and lower oven racks halfway through baking, until a wooden skewer inserted in the center of a muffin comes out clean!. Cool the muffins in the pans 5 minutes!. Remove the muffins from the pans and cool completely on wire racks!.
4!. Tempting Pumpkin Pie
You, too, can make homemade pumpkin pie! Continue the holiday tradition with this easy recipe!.
Yield: 1 pie, 8 servings
Best Flaky Pastry:
1 cup Gold Medal all-purpose flour
1/4 teaspoon salt
1/3 cup plus 1 tablespoon shortening or 1/3 cup lard
2 to 3 tablespoons cold water
Filling:
2 eggs
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 can (15 ounces) pumpkin (not pumpkin pie mix) - make your own
1 can (12 ounces) evaporated milk
Mix flour and salt in medium bowl!. Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas!. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary)!.
Gather pastry into a ball!. Shape into flattened round on lightly floured surface!. Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down pie plate, 9 x 1-1/4 inches!. Fold pastry into fourths; place in pie plate!. Unfold and ease into plate, pressing firmly against bottom andWww@FoodAQ@Com
1!. Squash, and Onion Galette
If the words "buttery" and "crunchy" conjure up positive food images for you, then this recipe is a can't-miss!. A pastry dough rather than a pizza dough, a galette is a thin, free-form pastry that has plenty of butter and does not need to rise!. This dough definitely makes for a rich dish, but it also creates a delicate, flaky crust for the cheese and vegetables!. The Teleme really makes this dish, and I would highly recommend you go the extra mile to find it!. If you can't, then use Monterey Jack, mozzarella, or a young Provolone!. This entire recipe can be doubled easily!. Or you can double just the dough recipe and keep half of it frozen for later use!.
Yield: serves 4 as a first course, or 6 to 8 as an appetizer
FOR THE DOUGH
1 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon sugar
6 tablespoons (3/4 stick) unsalted butter, very cold, cut into 1/4-inch cubes
1/4 cup ice water
FOR THE TOPPING
1 tablespoon olive oil
1/2 yellow onion, thinly sliced
1/4 pound yellow squash, sliced into 1/4-inch rounds
1 tablespoon fresh thyme leaves, or 1 1/2 teaspoons dried thyme
Salt and freshly ground pepper, to taste
1/4 pound young Teleme cheese, coarsely grated (see Note)
1 tablespoon milk or cream
To make the dough:
In a large bowl, mix together the flour, salt, and sugar!. Using a pastry cutter or two knives, cut the chilled butter into the flour mixture just until the butter is the size of small gumballs!.
Make a well in the middle of the dough!. Pour a small amount of ice water into the center, and using a fork, bring some of the flour-butter mixture into the water!. Continue until all of the water has been well incorporated!. The mixture will be slightly crumbly, but it should hold together!. If it doesn't, add more cold water, 1 tablespoon at a time!.
Press the dough into a ball and then flatten it into a disk about 5 inches in diameter!. Wrap in plastic wrap and refrigerate for 2 hours or up to 24 hours!. The dough can also be frozen!.
To make the topping:
Preheat the oven to 400 F!. Place a rack in the lower third of the oven!. Do not place in the lowest slot or the bottom of the galette will burn before the topping is done!.
In a medium skillet, heat the olive oil over medium-high heat!. Add the onions and squash and sauté for about 2 minutes, stirring constantly!. Add the thyme, salt, and pepper and continue to cook until the onions and squash are translucent but not brown, about 5 minutes!. They should be slightly underdone!. Remove from the heat and set aside!.
To assemble:
Remove the dough from the refrigerator, and on a well-floured surface or on a floured piece of parchment, roll it into a circle 8 to 9 inches in diameter and 1/8 inch thick!. Place the dough in a shallow baking or pizza pan!. (Do not use a rimless baking sheet, or you'll likely end up with melted butter on your oven floor!.) Spoon the onion-squash mixture onto the center of the dough, leaving a 1 1/2-inch border!. Top with the cheese!. Next, fold the 1 1/2 inch border toward the center to encase part of the filling, crimping the edges a little as you go!. You should end up with a "window" of filling about 5 inches in diameter, with the crust overlapping the edges of the filling!.
Brush the folded-over edges with the milk or cream!. Bake until the border is golden and the cheese is bubbly and golden brown, 25 to 30 minutes!. Serve immediately!.
Note: If the cheese is ripe and runny, then use spoonfuls of the cheese or instead use grated Monterey Jack, mozzarella, or a young Provolone!.
2!. Pumpkin Swirl Cake
Pumpkins speak of fall, and the autumn months are the best time to make this cake!. Sage pairs with pumpkin in savory dishes!. The soup?on of sage in this cake gives it a different twist!.
Yield: 1 Cake, 10 Servings
1 small pumpkin, either sugar pumpkin or rouge vif d'étampes
Soft butter for the pan
2 cups (10 ounces) unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/4 teaspoon ground cloves
15 tablespoons (7 ounces) unsalted butter, at room temperature
1 1/2 cups (10 1/2 ounces) granulated sugar
3 large eggs, at room temperature
1 teaspoon pure vanilla extract, preferably Madagascar Bourbon
1/2 cup buttermilk, at room temperature
1 teaspoon finely chopped fresh sage, about 5 leaves (don't use dry sage)
Cook the pumpkin:
The pumpkin can be cooked a few days ahead!.
Preheat the oven to 375 F!.
Line a large baking pan with parchment paper!.
Cut the pumpkin into halves!. Place the pieces on the baking pan, cut side down!. Bake in the oven until a skewer pierces them easily, about 30 minutes!.
Cool the pumpkin halves!. Scrape out the seeds and discard them!. Scrape the flesh out of the rinds!. Purée the flesh in a food processor!. You will need 3/4 cup of purée for this recipe!. Save the rest for another use!. (It makes great soup!.)
Make the cake:
Preheat the oven to 350 F
Generously butter a 2-quart Bundt pan!.
Sift the flour, baking powder, salt, cinnamon, nutmeg, and cloves together!.
Put the 15 tablespoons of butter in the bowl of a heavy-duty mixer!. Beat it with the paddle attachment at medium speed until it is creamy and smooth!. With the mixer on low, add the sugar in a steady stream!. Beat the butter and sugar on medium speed until the mixture is lighter in color and fluffy!.
In a separate bowl, beat the eggs together with a fork!. With the mixer running, dribble the eggs into the butter and sugar!.
Add the vanilla to the buttermilk!.
Alternately add the dry ingredients and the buttermilk to the mixer bowl, starting and ending with the dry ingredients!. Stop and scrape down the sides of the bowl when necessary!.
Stir the sage into the pumpkin purée!. Add about 1 cup of the batter to the pumpkin purée and fold the two together!. Now fold the pumpkin mixture into the rest of the batter!. Fold only 2 or 3 times, leaving swirls of pumpkin in the batter!.
Pour the batter into the pan and smooth the top with a spatula!. Place it on the middle shelf of the oven, and bake until the top is brown and a skewer inserted into the center comes out clean, about 45 to 50 minutes!.
Cool the cake!. Unmold it, and place it, right side up, on a serving plate!.
3!. Pumpkin Muffins
On the East Coast, pumpkin is a symbol of autumn’s arrival!. It is a favorite seasonal ingredient for pies, tarts; and cakes!. Although some people prefer to make their own puree from sugar pumpkins, canned pumpkin is a fine substitute for this recipe!.
Yield: 24 muffins
4 cups all-purpose flour
1 tablespoon ground cinnamon
2-1/4 teaspoons baking powder
2-1/4 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 cups granulated sugar
2 cups firmly packed dark brown sugar
10 tablespoons (1 1/4 sticks) cold unsalted butter ~ cut into small cubes
6 large eggs
2-1/4 cups pumpkin puree, fresh or canned
3/4 cup milk
2 teaspoons vanilla extract
2-2/3 cups chopped walnut, toasted
To prepare pumpkin puree, preheat the oven to 375 degrees!. Cut 1 sugar pumpkin in half and scoop out the seeds!. Place the pumpkin halves cut-side down in a roasting pan!. Add 1 cup water to the pan and bake for 45 minutes or until the skin wrinkles!. Remove the pumpkin from the pan!. When cool enough to handle, scoop out the flesh!. Press the flesh through a fine sieve set over a bowl!. Clean the sieve, then line it with a double layer of cheesecloth and set it over another bowl!. Spoon the puree into the sieve and drain in the refrigerator overnight!. more pumpkin puree info!.
Preheat the oven to 375 degrees!. Butter twenty-four 2-1/2” (1/2-cup) muffin pan cups!.
In the bowl of a heavy-duty mixer, sift together the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg, and cloves!. Stir in the granulated and brown sugars!. Add the butter with the flour mixture and toss!. With a paddle attach-ment at low speed, mix the butter into the flour mixture until the mixture resembles a coarse meal!.
In a medium bowl, whisk the eggs; stir into the flour mixture!. Stir in the pumpkin puree, milk, and vanilla, just until blended!. With a rubber spatula, fold in the walnuts!.
Spoon the batter evenly into the prepared muffin-pan cups!. Bake 15 to 20 minutes, rotating the muffin pans between the upper and lower oven racks halfway through baking, until a wooden skewer inserted in the center of a muffin comes out clean!. Cool the muffins in the pans 5 minutes!. Remove the muffins from the pans and cool completely on wire racks!.
4!. Tempting Pumpkin Pie
You, too, can make homemade pumpkin pie! Continue the holiday tradition with this easy recipe!.
Yield: 1 pie, 8 servings
Best Flaky Pastry:
1 cup Gold Medal all-purpose flour
1/4 teaspoon salt
1/3 cup plus 1 tablespoon shortening or 1/3 cup lard
2 to 3 tablespoons cold water
Filling:
2 eggs
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 can (15 ounces) pumpkin (not pumpkin pie mix) - make your own
1 can (12 ounces) evaporated milk
Mix flour and salt in medium bowl!. Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas!. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary)!.
Gather pastry into a ball!. Shape into flattened round on lightly floured surface!. Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down pie plate, 9 x 1-1/4 inches!. Fold pastry into fourths; place in pie plate!. Unfold and ease into plate, pressing firmly against bottom andWww@FoodAQ@Com
Pumpkin Chocolate Dessert Cake
2 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 tablespoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
3/4 cup butter
2 cups white sugar
1/3 cup applesauce
3 eggs, beaten
1/2 cup heavy cream
15 ounces pumpkin
1 cup brown sugar
1/2 cup butter
1/3 cup heavy cream
1 cup confectioners' sugar
Preheat oven to 350 degrees F (175 degrees C)!. Lightly grease a 9 inch Bundt pan!.
In a medium bowl, mix the flour, cocoa powder, pumpkin pie spice, baking powder and baking soda!. In a large bowl, beat together 3/4 cup butter, 2 cups sugar, applesauce, and eggs!. Mix in 1/2 cup heavy cream and pumpkin!. Stir into the flour mixture just until blended!. Spread evenly in the prepared pan!.
Bake 40 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean!. Allow to cool in the pan over a wire rack!. Invert cake onto a serving plate!.
Place the brown sugar, 1/2 cup butter, and 1/3 cup heavy cream in a medium saucepan!. Bring to a boil while stirring to blend until smooth!. Cook until sugar is dissolved!. Whisk in the confectioner's sugar, and drizzle over the cake immediately!.Www@FoodAQ@Com
2 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 tablespoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
3/4 cup butter
2 cups white sugar
1/3 cup applesauce
3 eggs, beaten
1/2 cup heavy cream
15 ounces pumpkin
1 cup brown sugar
1/2 cup butter
1/3 cup heavy cream
1 cup confectioners' sugar
Preheat oven to 350 degrees F (175 degrees C)!. Lightly grease a 9 inch Bundt pan!.
In a medium bowl, mix the flour, cocoa powder, pumpkin pie spice, baking powder and baking soda!. In a large bowl, beat together 3/4 cup butter, 2 cups sugar, applesauce, and eggs!. Mix in 1/2 cup heavy cream and pumpkin!. Stir into the flour mixture just until blended!. Spread evenly in the prepared pan!.
Bake 40 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean!. Allow to cool in the pan over a wire rack!. Invert cake onto a serving plate!.
Place the brown sugar, 1/2 cup butter, and 1/3 cup heavy cream in a medium saucepan!. Bring to a boil while stirring to blend until smooth!. Cook until sugar is dissolved!. Whisk in the confectioner's sugar, and drizzle over the cake immediately!.Www@FoodAQ@Com
Three sisters stew
In Native American mythology, squash, corn, and beans are known as of the "three sisters!." These are the very crops, along with garden vegetables, that the harvest festival of Thanksgiving is meant to celebrate!
1 small sugar pumpkin or 1 large butternut or carnival squash (about 2 pounds)
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 medium green or red bell pepper, cut into short, narrow strips
14- to 16-ounce can diced tomatoes, with liquid
2 cups cooked or canned pinto beans
2 cups corn kernels (from 2 large or 3 medium ears)
1 cup homemade or canned vegetable stock, or water
1 or 2 small fresh hot chiles, seeded and minced
1 teaspoon each: ground cumin, dried oregano
Salt and freshly ground black pepper
3 to 4 tablespoons minced fresh cilantro
Preheat the oven to 400 degrees!.
Cut the pumpkin or squash in half lengthwise and remove the seeds and fibers!. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan!. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm (if using squash, prepare the same way)!. When cool enough to handle, scoop out the pulp, and cut into large dice!. Set aside until needed!.
Heat the oil in a soup pot!. Add the onion and sauté over medium-low heat until translucent!. Add the garlic and continue to sauté until the onion is golden!.
Add the pumpkin and all the remaining ingredients except the last 2 and bring to a simmer!. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes!. Season to taste with salt and pepper!.
If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed!. Just before serving, stir in the cilantro!. The stew should be thick and very moist but not soupy; add additional stock or water if needed!. Serve in shallow bowls!.Www@FoodAQ@Com
In Native American mythology, squash, corn, and beans are known as of the "three sisters!." These are the very crops, along with garden vegetables, that the harvest festival of Thanksgiving is meant to celebrate!
1 small sugar pumpkin or 1 large butternut or carnival squash (about 2 pounds)
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 medium green or red bell pepper, cut into short, narrow strips
14- to 16-ounce can diced tomatoes, with liquid
2 cups cooked or canned pinto beans
2 cups corn kernels (from 2 large or 3 medium ears)
1 cup homemade or canned vegetable stock, or water
1 or 2 small fresh hot chiles, seeded and minced
1 teaspoon each: ground cumin, dried oregano
Salt and freshly ground black pepper
3 to 4 tablespoons minced fresh cilantro
Preheat the oven to 400 degrees!.
Cut the pumpkin or squash in half lengthwise and remove the seeds and fibers!. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan!. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm (if using squash, prepare the same way)!. When cool enough to handle, scoop out the pulp, and cut into large dice!. Set aside until needed!.
Heat the oil in a soup pot!. Add the onion and sauté over medium-low heat until translucent!. Add the garlic and continue to sauté until the onion is golden!.
Add the pumpkin and all the remaining ingredients except the last 2 and bring to a simmer!. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes!. Season to taste with salt and pepper!.
If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed!. Just before serving, stir in the cilantro!. The stew should be thick and very moist but not soupy; add additional stock or water if needed!. Serve in shallow bowls!.Www@FoodAQ@Com
Nestlé Very Best Baking
VeryBestBaking has free recipes, baking tips and ideas from Nestle Toll House, Carnation, Libby's Pumpkin and Albers baking products!. Check back often for holiday !.!.!.
www!.verybestbaking!.com - Cached
LIBBY'S Products - NESTLE VeryBestBaking!.com
From traditional holiday desserts to comforting everyday meals, LIBBY'S offers delicious and nutritious recipes using pure pumpkin products!.
www!.verybestbaking!.com/products/libbys - Cached
bread, cookies, pies, rolls with cream cheese filling, muffins!.pancakes you name it!.Www@FoodAQ@Com
VeryBestBaking has free recipes, baking tips and ideas from Nestle Toll House, Carnation, Libby's Pumpkin and Albers baking products!. Check back often for holiday !.!.!.
www!.verybestbaking!.com - Cached
LIBBY'S Products - NESTLE VeryBestBaking!.com
From traditional holiday desserts to comforting everyday meals, LIBBY'S offers delicious and nutritious recipes using pure pumpkin products!.
www!.verybestbaking!.com/products/libbys - Cached
bread, cookies, pies, rolls with cream cheese filling, muffins!.pancakes you name it!.Www@FoodAQ@Com
Pumpkin Souffles: http://food!.yahoo!.com/recipes/martha-ste!.!.!.
Pumpkin Lasagne: http://food!.yahoo!.com/recipes/food-and-w!.!.!.
Pumpkin Ravioli: http://food!.yahoo!.com/recipes/allrecipes!.!.!.
Pumpkin Pie: http://food!.yahoo!.com/recipes/martha-ste!.!.!.Www@FoodAQ@Com
Pumpkin Lasagne: http://food!.yahoo!.com/recipes/food-and-w!.!.!.
Pumpkin Ravioli: http://food!.yahoo!.com/recipes/allrecipes!.!.!.
Pumpkin Pie: http://food!.yahoo!.com/recipes/martha-ste!.!.!.Www@FoodAQ@Com
Try clicking on this link as a start:
http://www!.google!.com/search!?hl=en&as_q=!.!.!.
- - - - - - - - - - - - - - - - - - - -Www@FoodAQ@Com
http://www!.google!.com/search!?hl=en&as_q=!.!.!.
- - - - - - - - - - - - - - - - - - - -Www@FoodAQ@Com
Go to www!.allrecipes and type in pumpkin!.!.!.they have all kinds of yummy pumkin recipes including:
roasted pumpkin seeds
Pumpkin Juice
Pumpkin Bread
Pumpkin Pies
Pumpkin Cheesecake
ETC>>>>!!!Www@FoodAQ@Com
roasted pumpkin seeds
Pumpkin Juice
Pumpkin Bread
Pumpkin Pies
Pumpkin Cheesecake
ETC>>>>!!!Www@FoodAQ@Com
Libby's canned pumpkin website has some great recipes!.
Things I liked they were different are Pumpkin quesadilla, pumpkin pancakes, pumpkin cheescake, or use pumpkin instead of eggs in a baking recipe!.Www@FoodAQ@Com
Things I liked they were different are Pumpkin quesadilla, pumpkin pancakes, pumpkin cheescake, or use pumpkin instead of eggs in a baking recipe!.Www@FoodAQ@Com
Just a little tip, the pumpkins commonly used to make jack-o-lanterns are generally more stringy and have less flavor than the smaller pie pumpkins!.Www@FoodAQ@Com
Make a pumpkin pieWww@FoodAQ@Com
Pumpkin Bread!.!.!.its yummyWww@FoodAQ@Com
ok so try these
Pumpkin Bread Recipe
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Ingredients
1 1/2 cups (210g) flour
1/2 teaspoon of salt
1 cup (200 g) sugar
1 teaspoon baking soda
1 cup (1/4 L) pumpkin purée*
1/2 cup (1 dL) olive oil
2 eggs, beaten
1/4 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 cup (1 dL) chopped walnuts
* To make pumpkin purée, cut a pumpkin in half, scoop out the seeds and stringy stuff, lie face down on a foil or Silpat lined baking sheet!. Bake at 350°F until soft, about 45 min to an hour!. Cool, scoop out the flesh!. Freeze whatever you don't use for future use!. Or, if you are working with pumpkin pieces, roast or boil them until tender, then remove and discard the skin!.
Method
1 Preheat oven to 350°F (180°C)!. Sift together the flour, salt, sugar, and baking soda!.
2 Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly!. Stir in the nuts!.
3 Pour into a well-buttered 9x5x3 inch loaf pan!. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean!. Turn out of the pan and let cool on a rack!.
Makes one loaf!. Can easily double the recipe!.
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Pumpkin Pie Seeds
Ingredients
1 cup pumpkin seeds, rinsed and dried
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
6 teaspoons sugar
1 tablespoon vegetable oil
Directions
1spread the pumpkin seeds in a single layer on a large baking sheet and roast them in a 250 degree oven for 45 minutes or until the seeds are completely dry and lightly browned (large seeds may take longer)!.
2In a large bowl, stir together the pumpkin pie spice, the salt and 2 teaspoons of the sugar and set aside!.
3Heat the oil in a large non-stisk skillet over medium-high heat,!.
4Add the seeds and the rest of the sugar to the skillet, stirring constantly with a wooden spoon until the sugar melts, about 45 seconds!.
5Scrape the seeds into the pumpkin pie spice mixture and stir to coat!.
6Allow the seeds to cool before eating and store in an airtight container!.
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Curried Pumpkin Soup
2 medium onions, finely chopped
2 tablespoons unsalted butter
2 large cloves garlic, minced
1 1/2 tablespoons minced peeled fresh ginger
2 teaspoons ground cumin
1 teaspoon ground coriander
1/8 teaspoon ground cardamom
1 1/2 teaspoons salt
3/4 teaspoon dried hot red pepper flakes
2 (15 ounce) cans solid-pack pumpkin (not pie filling)
4 cups water
1 1/2 cups reduced-sodium chicken broth
1 (14 ounce) can unsweetened coconut milk (not low-fat)
1/4 cup olive oil
2 teaspoons brown mustard seeds
8 fresh curry leaves
Cook onions in butter in a wide 6-quart heavy pot over moderately low heat, stirring occasionally, until softened, 3 to 5 minutes!. Add garlic and ginger and cook, stirring, 1 minute!. Add cumin, coriander, and cardamom and cook, stirring, 1 minute!. Stir in salt, red pepper flakes, pumpkin, water, broth, and coconut milk and simmer, uncovered, stirring occasionally, 30 minutes!. Puree soup in batches in a blender until smooth (use caution when blending hot liquids), transferring to a large bowl, and return soup to pot!. Keep soup warm over low heat!.
Heat oil in a small heavy skillet over moderately high heat until hot but not smoking, then cook mustard seeds until they begin to pop, about 15 seconds!. Add curry leaves and cook 5 seconds, then pour mixture into pumpkin soup!. Stir until combined well and season soup with salt!. Soup can be thinned with additional water!.
Yield: 10 servings
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Pumpkin Fritters
2 cups coarsely shredded pumpkin
1 teaspoon butter
1 teaspoon vanilla extract
1 large egg
2 cups unsifted all-purpose flour
1 1/2 cups milk
3 teaspoons baking powder
3 tablespoons light brown sugar
Vegetable oil for frying
1/4 teaspoon salt
Confectioners' sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Directions
In skillet, sauté shredded pumpkin in butter until no longer raw-looking!. Drain!.
Wash and dry skillet!. Add oil to a depth of 2 inches; heat to 350 degrees F!.
In bowl, combine egg, milk, brown sugar, salt, cinnamon, nutmeg, vanilla extract and pumpkin!. Add flour and baking powder to pumpkin mixture; stir until well-combined!.
Drop fritter batter by teaspoonsful into hot fat!. Fry on all sides for 2 to 3 minutes!. Remove with slotted spoon!. Drain on paper toweling!.
Serve hot, sprinkled with confectioners' sugar!.
Hope those helpWww@FoodAQ@Com
Pumpkin Bread Recipe
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Ingredients
1 1/2 cups (210g) flour
1/2 teaspoon of salt
1 cup (200 g) sugar
1 teaspoon baking soda
1 cup (1/4 L) pumpkin purée*
1/2 cup (1 dL) olive oil
2 eggs, beaten
1/4 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 cup (1 dL) chopped walnuts
* To make pumpkin purée, cut a pumpkin in half, scoop out the seeds and stringy stuff, lie face down on a foil or Silpat lined baking sheet!. Bake at 350°F until soft, about 45 min to an hour!. Cool, scoop out the flesh!. Freeze whatever you don't use for future use!. Or, if you are working with pumpkin pieces, roast or boil them until tender, then remove and discard the skin!.
Method
1 Preheat oven to 350°F (180°C)!. Sift together the flour, salt, sugar, and baking soda!.
2 Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly!. Stir in the nuts!.
3 Pour into a well-buttered 9x5x3 inch loaf pan!. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean!. Turn out of the pan and let cool on a rack!.
Makes one loaf!. Can easily double the recipe!.
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Pumpkin Pie Seeds
Ingredients
1 cup pumpkin seeds, rinsed and dried
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
6 teaspoons sugar
1 tablespoon vegetable oil
Directions
1spread the pumpkin seeds in a single layer on a large baking sheet and roast them in a 250 degree oven for 45 minutes or until the seeds are completely dry and lightly browned (large seeds may take longer)!.
2In a large bowl, stir together the pumpkin pie spice, the salt and 2 teaspoons of the sugar and set aside!.
3Heat the oil in a large non-stisk skillet over medium-high heat,!.
4Add the seeds and the rest of the sugar to the skillet, stirring constantly with a wooden spoon until the sugar melts, about 45 seconds!.
5Scrape the seeds into the pumpkin pie spice mixture and stir to coat!.
6Allow the seeds to cool before eating and store in an airtight container!.
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Curried Pumpkin Soup
2 medium onions, finely chopped
2 tablespoons unsalted butter
2 large cloves garlic, minced
1 1/2 tablespoons minced peeled fresh ginger
2 teaspoons ground cumin
1 teaspoon ground coriander
1/8 teaspoon ground cardamom
1 1/2 teaspoons salt
3/4 teaspoon dried hot red pepper flakes
2 (15 ounce) cans solid-pack pumpkin (not pie filling)
4 cups water
1 1/2 cups reduced-sodium chicken broth
1 (14 ounce) can unsweetened coconut milk (not low-fat)
1/4 cup olive oil
2 teaspoons brown mustard seeds
8 fresh curry leaves
Cook onions in butter in a wide 6-quart heavy pot over moderately low heat, stirring occasionally, until softened, 3 to 5 minutes!. Add garlic and ginger and cook, stirring, 1 minute!. Add cumin, coriander, and cardamom and cook, stirring, 1 minute!. Stir in salt, red pepper flakes, pumpkin, water, broth, and coconut milk and simmer, uncovered, stirring occasionally, 30 minutes!. Puree soup in batches in a blender until smooth (use caution when blending hot liquids), transferring to a large bowl, and return soup to pot!. Keep soup warm over low heat!.
Heat oil in a small heavy skillet over moderately high heat until hot but not smoking, then cook mustard seeds until they begin to pop, about 15 seconds!. Add curry leaves and cook 5 seconds, then pour mixture into pumpkin soup!. Stir until combined well and season soup with salt!. Soup can be thinned with additional water!.
Yield: 10 servings
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Pumpkin Fritters
2 cups coarsely shredded pumpkin
1 teaspoon butter
1 teaspoon vanilla extract
1 large egg
2 cups unsifted all-purpose flour
1 1/2 cups milk
3 teaspoons baking powder
3 tablespoons light brown sugar
Vegetable oil for frying
1/4 teaspoon salt
Confectioners' sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Directions
In skillet, sauté shredded pumpkin in butter until no longer raw-looking!. Drain!.
Wash and dry skillet!. Add oil to a depth of 2 inches; heat to 350 degrees F!.
In bowl, combine egg, milk, brown sugar, salt, cinnamon, nutmeg, vanilla extract and pumpkin!. Add flour and baking powder to pumpkin mixture; stir until well-combined!.
Drop fritter batter by teaspoonsful into hot fat!. Fry on all sides for 2 to 3 minutes!. Remove with slotted spoon!. Drain on paper toweling!.
Serve hot, sprinkled with confectioners' sugar!.
Hope those helpWww@FoodAQ@Com