I have a pumpkin... I want to make something w/ it...?!
My mother-in-law gave me a pumpkin!.!.!. I love pumpkins but I'm not sure what to do w/ it!.
I would like to make something yummy to eat w/ it but all my pumpkin recipes call for canned pumpkin!.!.!. not the real thing!.
Have any good recipes!.!.!.!. how should I start!?
I remember from kindergarten cutting the top off and scooping seeds out but is there any advice for the right way of doing things w/ it!?
Thanks!! :)Www@FoodAQ@Com
I would like to make something yummy to eat w/ it but all my pumpkin recipes call for canned pumpkin!.!.!. not the real thing!.
Have any good recipes!.!.!.!. how should I start!?
I remember from kindergarten cutting the top off and scooping seeds out but is there any advice for the right way of doing things w/ it!?
Thanks!! :)Www@FoodAQ@Com
Answers:
You are on the right track - cut off the top, scoop out the seeds, then cut it into segments and put in a pot with a little water!. Bring it to the boil, turn down the heat and simmer it until a fork goes all the way through!. (You could bake it as well until the fork goes through)!. Then pour out the water and let it cool!. Scrape the pulp off the skin (very easy) and put back in the pan!. Either mash it with a masher until it's like mashed potatoes, or put it in your food processor or blender to make it like the canned stuff!. Then just follow your normal recipes from there!. That's all there is to it!. Remember to put the top in the pot too because there's some nice pulp on that as well!. And, you can roast the pumpkin seeds (wash them off, place in a single layer on a cookie sheet, spray them, and salt them and then bake them until they are dry and lightly browned)!.
Hope that helps!. I'm sure others will be giving you lots of recipes but I believe what you were asking for was how to cook up the pumpkin!.Www@FoodAQ@Com
Hope that helps!. I'm sure others will be giving you lots of recipes but I believe what you were asking for was how to cook up the pumpkin!.Www@FoodAQ@Com
Is it a pie pumpkin!? These are the best for eating - the carving pumpkins have very little taste, and are stringy - not good for eating at all!.
Just prepare it the same way you would any winter squash!. Cut, seed, bake, mash - YUM!
From there, you can do anything you want with it - any of your recipes that call for canned pumpkin, you've got it!. :)Www@FoodAQ@Com
Just prepare it the same way you would any winter squash!. Cut, seed, bake, mash - YUM!
From there, you can do anything you want with it - any of your recipes that call for canned pumpkin, you've got it!. :)Www@FoodAQ@Com
Ever given any thought to the pioneers crossing america
MY MY no canned pumpkin either
When you decide to let it pass back to a Jack-O- Lantern
from food ,,You might try to cut into pieces and bake !.till tender!.!.
then scrape the meat out and mash & puree
Remember the pilgrims!.!.!! No blenders or electric mixers put it through a sieve!.!.
add to your recipe
good luck - - Happy Adventures
OH btw there is a difference from the cooking pumpkin and the halloween pumpkin - - I forgot what it is called!.!.Www@FoodAQ@Com
MY MY no canned pumpkin either
When you decide to let it pass back to a Jack-O- Lantern
from food ,,You might try to cut into pieces and bake !.till tender!.!.
then scrape the meat out and mash & puree
Remember the pilgrims!.!.!! No blenders or electric mixers put it through a sieve!.!.
add to your recipe
good luck - - Happy Adventures
OH btw there is a difference from the cooking pumpkin and the halloween pumpkin - - I forgot what it is called!.!.Www@FoodAQ@Com
Cut the top off and dig out all the slime and seeds!. Separate the seeds from the rest and rinse out in the sink in a colander!. Pat dry!. Set oven for 375!. Place seeds on a baking pan evenly so that they aren't over lapping each other!. Spray a tiny bit of cooking oil over them and then sprinkle with salt!. Place in oven and bake till crisp!.
http://www!.mahalo!.com/How_to_Make_Pumpki!.!.!.
On this website instead of ginger and cinnamon just use all spice combining the amount of the ginger and cinnamon!.
Oh by the way it doesn't matter what kind of pumpkin you use!. My grandma has been making pumpkin pies for years and she has never used a specific pumpkin for her pies!.
Good luck and have fun!Www@FoodAQ@Com
http://www!.mahalo!.com/How_to_Make_Pumpki!.!.!.
On this website instead of ginger and cinnamon just use all spice combining the amount of the ginger and cinnamon!.
Oh by the way it doesn't matter what kind of pumpkin you use!. My grandma has been making pumpkin pies for years and she has never used a specific pumpkin for her pies!.
Good luck and have fun!Www@FoodAQ@Com
http://allrecipes!.com/Recipes/Everyday-C!.!.!.
http://allrecipes!.com/HowTo/Pumpkin-Reci!.!.!.
http://www!.thefreshloaf!.com/recipes/pump!.!.!.
http://chowhound!.chow!.com/topics/324523
And if a recipe calls for a can u can still use fresh pumpkin it makes no differenceWww@FoodAQ@Com
http://allrecipes!.com/HowTo/Pumpkin-Reci!.!.!.
http://www!.thefreshloaf!.com/recipes/pump!.!.!.
http://chowhound!.chow!.com/topics/324523
And if a recipe calls for a can u can still use fresh pumpkin it makes no differenceWww@FoodAQ@Com
Take the pumpkin seed, toss them in a little vegetable oil and salt, and roast them! delicious!Www@FoodAQ@Com
You could make pumpkin cake, or cook the pumpkin seeds!.Www@FoodAQ@Com
*FRESH PUMPKIN MUFFINS
2 c!. sifted flour
1/4 c!. sugar
3 tsp!. baking powder
1/2 tsp!. salt
1/2 tsp!. cinnamon
1 egg
1/2 c!. milk
1 c!. mashed fresh pumpkin
1/4 c!. salad oil
Sift flour, sugar, baking powder, salt and cinnamon into a bowl!. Beat egg; mix in milk, pumpkin and salad oil!. Make a well in center of flour mixture; pour in pumpkin mixture all at once!. Sir quickly until flour is just moistened!. Fill greased muffin cups 2/3 full!. Bake at 425 degrees for 25 minutes, or until done!. Run spatula around each muffin to loosen; serve immediately!. Makes about 15 (2 1/2 inch) muffins!.
*FRESH PUMPKIN PIE
2 eggs
3/4 c!. brown sugar (firmly packed)
1 1/2 c!. sieved pumpkin
1 tsp!. cinnamon
1/2 tsp!. salt
1/4 tsp!. ginger
1 c!. milk
Or use 1 tablespoon pumpkin pie spice!.
Beat eggs and add all ingredients!. Pour in 9 inch pie shell!. Bake at 425 degrees for 15 minutes then 30 to 35 minutes at 350 degrees!.
*Sugar and Spice Roasted Pumpkin Seeds
1 cup pumpkin seeds
1 tablespoon melted butter or vegetable oil
1 tablespoon granulated sugar, or more, to taste
1/2 to 1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon allspice
Rinse seeds well and get as much of the pumpkin pulp off of them as possible!. Some of the small pieces are going to adhere, but they won't hurt the seeds at all, and might even add a little more flavor!. Pat dry with paper towels!. Don't let them dry completely on the paper towels, because they might stick!
Toss seeds with the butter, sugar, and spices!.Heat oven to 300°!. Spread coated seeds in a shallow baking sheet (I line a baking sheet with nonstick foil to make cleanup easier), turning from time to time, for about 45 to 60 minutes, or until nicely browned and crunchy!.
*pumpkin bread with cream cheese filling!.
http://southernfood!.about!.com/od/pumpkin!.!.!.
*Pumpkin Pound Cake With Walnut Sauce
http://www!.grouprecipes!.com/6196/pumpkin!.!.!.
*Braised Pork With Pumpkin
1 lb!. pumpkin
1 lb!. fresh pork sides, boneless
2 tbsp!. pale dry sherry
1/3 c!. soy sauce
3 tbsp!. vegetable oil
1 c!. stock or water
2 tsp!. sugar
Peel pumpkin, remove seeds and cut into 2 inch cubes!. Cut pork into 1/2 inch thick pieces!. Mix together half the sherry and 1 tablespoon of soy sauce in a bowl!. Add pork and turn to coat thoroughly!. Heat the oil in a wok or frying pan!. Add pork and stir fry until evenly browned!. Add pumpkin!. Stir well, then add stock or water, sugar, remaining sherry and soy sauce!. Bring to a boil and simmer for 15 minutes or until pumpkin is tender!. Serve hot!.
*Pumpkin Dinner Rolls
Makes 24 rolls
1/4-ounce fresh package (about 2 1/2 teaspoons) active dry yeast (check expiration date)
1/3 cup granulated sugar
3/4 cup fresh milk, heated to lukewarm
7 to 8 cups all-purpose flour
2 cups fresh homemade pumpkin puree
1 teaspoon freshly grated nutmeg
1 teaspoon plain salt or iodized salt
1-1/2 sticks (3/4 cup) unsalted, fresh cold butter, cut into small bits
1 large fresh whole egg, beaten lightly
In a small bowl, proof (test) the yeast with 1 teaspoon of the sugar in the milk for 5 minutes, or until the mixture is foamy!. If it does not foam or bubble, STOP and obtain some fresh yeast, before you start this recipe!. In a large mixing bowl combine 7 cups of the flour, nutmeg, salt, and remaining sugar!. Mix well!. Blend in the butter until the mixture resembles coarse meal!. Add the whole egg, the pumpkin puree, and the foamy yeast mixture!. Stir the dough until it is mixed together, very well!.
Turn the dough out onto a floured surface and knead it, incorporating as much of the remaining 1 cup flour as necessary to prevent the dough from sticking!. Knead the dough for 15 minutes, or until it is smooth and elastic!. Form the dough into a ball, transfer it to a well-buttered large bowl, and turn it to coat it with the butter!. Let the dough rise, covered with plastic wrap, in a warm place for 1 hour, or until it is double in size!. Turn the dough out onto a work surface, divide it into 24 pieces, and form each piece into a ball!. Fit the balls into two (2) buttered 10-inch springform pans and let them rise, covered with a kitchen towel, in a warm place for 45 minutes, or until they are almost double in size!.
----Preparation HINT:---An egg wash made by beating 1 large egg yolk with 1 tablespoon water!.
Brush the rolls with the egg wash and bake them in the middle of a preheated 350°F!. oven for 40 to 50 minutes, or until they are golden brown!. Let the rolls cool slightly in the pan, remove the side of the pan, and serve these rolls warm!.
These rolls are crusty on the outside and warm and soft on the inside, and it's a simple, easy recipe to make!.
-----Preparation and Baking HINT:----If your home or apartment is cool, and to cut down on rising time, let the dough rise in your oven, preheated to 200°F!. and then turned off!. Bake the rolls for about 35 minutes instead of the 45 to 50 minutes as notWww@FoodAQ@Com
2 c!. sifted flour
1/4 c!. sugar
3 tsp!. baking powder
1/2 tsp!. salt
1/2 tsp!. cinnamon
1 egg
1/2 c!. milk
1 c!. mashed fresh pumpkin
1/4 c!. salad oil
Sift flour, sugar, baking powder, salt and cinnamon into a bowl!. Beat egg; mix in milk, pumpkin and salad oil!. Make a well in center of flour mixture; pour in pumpkin mixture all at once!. Sir quickly until flour is just moistened!. Fill greased muffin cups 2/3 full!. Bake at 425 degrees for 25 minutes, or until done!. Run spatula around each muffin to loosen; serve immediately!. Makes about 15 (2 1/2 inch) muffins!.
*FRESH PUMPKIN PIE
2 eggs
3/4 c!. brown sugar (firmly packed)
1 1/2 c!. sieved pumpkin
1 tsp!. cinnamon
1/2 tsp!. salt
1/4 tsp!. ginger
1 c!. milk
Or use 1 tablespoon pumpkin pie spice!.
Beat eggs and add all ingredients!. Pour in 9 inch pie shell!. Bake at 425 degrees for 15 minutes then 30 to 35 minutes at 350 degrees!.
*Sugar and Spice Roasted Pumpkin Seeds
1 cup pumpkin seeds
1 tablespoon melted butter or vegetable oil
1 tablespoon granulated sugar, or more, to taste
1/2 to 1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon allspice
Rinse seeds well and get as much of the pumpkin pulp off of them as possible!. Some of the small pieces are going to adhere, but they won't hurt the seeds at all, and might even add a little more flavor!. Pat dry with paper towels!. Don't let them dry completely on the paper towels, because they might stick!
Toss seeds with the butter, sugar, and spices!.Heat oven to 300°!. Spread coated seeds in a shallow baking sheet (I line a baking sheet with nonstick foil to make cleanup easier), turning from time to time, for about 45 to 60 minutes, or until nicely browned and crunchy!.
*pumpkin bread with cream cheese filling!.
http://southernfood!.about!.com/od/pumpkin!.!.!.
*Pumpkin Pound Cake With Walnut Sauce
http://www!.grouprecipes!.com/6196/pumpkin!.!.!.
*Braised Pork With Pumpkin
1 lb!. pumpkin
1 lb!. fresh pork sides, boneless
2 tbsp!. pale dry sherry
1/3 c!. soy sauce
3 tbsp!. vegetable oil
1 c!. stock or water
2 tsp!. sugar
Peel pumpkin, remove seeds and cut into 2 inch cubes!. Cut pork into 1/2 inch thick pieces!. Mix together half the sherry and 1 tablespoon of soy sauce in a bowl!. Add pork and turn to coat thoroughly!. Heat the oil in a wok or frying pan!. Add pork and stir fry until evenly browned!. Add pumpkin!. Stir well, then add stock or water, sugar, remaining sherry and soy sauce!. Bring to a boil and simmer for 15 minutes or until pumpkin is tender!. Serve hot!.
*Pumpkin Dinner Rolls
Makes 24 rolls
1/4-ounce fresh package (about 2 1/2 teaspoons) active dry yeast (check expiration date)
1/3 cup granulated sugar
3/4 cup fresh milk, heated to lukewarm
7 to 8 cups all-purpose flour
2 cups fresh homemade pumpkin puree
1 teaspoon freshly grated nutmeg
1 teaspoon plain salt or iodized salt
1-1/2 sticks (3/4 cup) unsalted, fresh cold butter, cut into small bits
1 large fresh whole egg, beaten lightly
In a small bowl, proof (test) the yeast with 1 teaspoon of the sugar in the milk for 5 minutes, or until the mixture is foamy!. If it does not foam or bubble, STOP and obtain some fresh yeast, before you start this recipe!. In a large mixing bowl combine 7 cups of the flour, nutmeg, salt, and remaining sugar!. Mix well!. Blend in the butter until the mixture resembles coarse meal!. Add the whole egg, the pumpkin puree, and the foamy yeast mixture!. Stir the dough until it is mixed together, very well!.
Turn the dough out onto a floured surface and knead it, incorporating as much of the remaining 1 cup flour as necessary to prevent the dough from sticking!. Knead the dough for 15 minutes, or until it is smooth and elastic!. Form the dough into a ball, transfer it to a well-buttered large bowl, and turn it to coat it with the butter!. Let the dough rise, covered with plastic wrap, in a warm place for 1 hour, or until it is double in size!. Turn the dough out onto a work surface, divide it into 24 pieces, and form each piece into a ball!. Fit the balls into two (2) buttered 10-inch springform pans and let them rise, covered with a kitchen towel, in a warm place for 45 minutes, or until they are almost double in size!.
----Preparation HINT:---An egg wash made by beating 1 large egg yolk with 1 tablespoon water!.
Brush the rolls with the egg wash and bake them in the middle of a preheated 350°F!. oven for 40 to 50 minutes, or until they are golden brown!. Let the rolls cool slightly in the pan, remove the side of the pan, and serve these rolls warm!.
These rolls are crusty on the outside and warm and soft on the inside, and it's a simple, easy recipe to make!.
-----Preparation and Baking HINT:----If your home or apartment is cool, and to cut down on rising time, let the dough rise in your oven, preheated to 200°F!. and then turned off!. Bake the rolls for about 35 minutes instead of the 45 to 50 minutes as notWww@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