What are some good ways to cook pumpkin?!
We took our 18 month old son to the pumpkin patch for the first time and he picked a great pumpkin!. I don't really want to decorate it, I was thinking more of cooking it but what can I do with it other than make a pie!? Can I steam it and serve it with dinner or should I try something else!?Www@FoodAQ@Com
Answers:
Stir-Fried Pumpkin --
INGREDIENTS
3 tablespoons olive oil
1/2 cup chopped onion
1 teaspoon minced garlic
4 cups cubed fresh pumpkin
1/2 cup grated carrot
2 tablespoons soy sauce
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons black sesame seeds
DIRECTIONS
Heat the oil in a large skillet!. Add the onion and garlic; cook and stir until the onions begin to brown!. Stir in the pumpkin, carrot, soy sauce, salt, and pepper; cook another 5 to 7 minutes, until pumpkin is tender!. Sprinkle with sesame seeds before serving!.
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Pumpkin Buns --
INGREDIENTS
1 cup grated fresh pumpkin
1/2 cup soft brown sugar
1 pinch salt
1 cup whole-wheat flour
1 teaspoon vegetable oil
vegetable oil for deep-frying
DIRECTIONS
Combine the pumpkin, brown sugar, and salt in a small saucepan over medium-low heat; cook until the brown sugar dissolves!. Remove from heat and allow to cool to room temperature!.
Stir the flour into the cooled pumpkin mixture to form a dough!. Add 1 teaspoon of vegetable oil to the dough; allow to rest 5 minutes!. Roll the dough into 12 even-sized balls and flatten to about 2-inches in diameter!.
Heat the remaining vegetable oil in a skillet over medium-hot heat!. Fry the dough in the hot oil until lightly brown on each side!. Drain on a plate lined with paper towels!.
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Candied Pumpkin Recipe --
INGREDIENTS
1/4 cup unsalted butter
3 cups fresh pumpkin, cut into 1/2-inch cubes
1/3 cup white sugar
3/4 cup maple syrup
1 tablespoon minced fresh ginger
1/2 teaspoon ground cinnamon
DIRECTIONS
Melt the butter in a large skillet over medium-low heat!. Cook the pumpkin in the butter until tender, about 20 minutes!. Add the sugar and stir until dissolved!. Stir in the syrup, ginger, and cinnamon; remove from heat and allow to cool!. Transfer to a bowl and cover!. Refrigerate at least 2 hours before servingWww@FoodAQ@Com
INGREDIENTS
3 tablespoons olive oil
1/2 cup chopped onion
1 teaspoon minced garlic
4 cups cubed fresh pumpkin
1/2 cup grated carrot
2 tablespoons soy sauce
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons black sesame seeds
DIRECTIONS
Heat the oil in a large skillet!. Add the onion and garlic; cook and stir until the onions begin to brown!. Stir in the pumpkin, carrot, soy sauce, salt, and pepper; cook another 5 to 7 minutes, until pumpkin is tender!. Sprinkle with sesame seeds before serving!.
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Pumpkin Buns --
INGREDIENTS
1 cup grated fresh pumpkin
1/2 cup soft brown sugar
1 pinch salt
1 cup whole-wheat flour
1 teaspoon vegetable oil
vegetable oil for deep-frying
DIRECTIONS
Combine the pumpkin, brown sugar, and salt in a small saucepan over medium-low heat; cook until the brown sugar dissolves!. Remove from heat and allow to cool to room temperature!.
Stir the flour into the cooled pumpkin mixture to form a dough!. Add 1 teaspoon of vegetable oil to the dough; allow to rest 5 minutes!. Roll the dough into 12 even-sized balls and flatten to about 2-inches in diameter!.
Heat the remaining vegetable oil in a skillet over medium-hot heat!. Fry the dough in the hot oil until lightly brown on each side!. Drain on a plate lined with paper towels!.
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Candied Pumpkin Recipe --
INGREDIENTS
1/4 cup unsalted butter
3 cups fresh pumpkin, cut into 1/2-inch cubes
1/3 cup white sugar
3/4 cup maple syrup
1 tablespoon minced fresh ginger
1/2 teaspoon ground cinnamon
DIRECTIONS
Melt the butter in a large skillet over medium-low heat!. Cook the pumpkin in the butter until tender, about 20 minutes!. Add the sugar and stir until dissolved!. Stir in the syrup, ginger, and cinnamon; remove from heat and allow to cool!. Transfer to a bowl and cover!. Refrigerate at least 2 hours before servingWww@FoodAQ@Com
You can make Pumpkin Bread/Muffins!
Pumpkin Bread or Muffins
Recipes for Pumpkin Bread and Pumpkin Muffins are easy to find, but this is one of the best I've ever tasted!. Moist, but not falling apart!. Sweet, but not too sweet, and redolent with spices!. also freezes very well!.
3-1/3 cups all-purpose flour
1-1/4 cups brown sugar, packed
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1-1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon dried orange peel (or 1/2 teaspoon freshly grated orange zest)
2 cups puréed pumpkin (fresh or one 15-ounce can)
1/4 cup butter, melted
1/2 cup canola oil
3 large eggs, lightly beaten
1/3 cup molasses
1 cup chopped, toasted pecans (see Note, below)
In a large bowl, stir together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, nutmeg and orange peel!.
In a second bowl, combine pumpkin, butter, oil, eggs and molasses!.
Make a well in center of the dry ingredients!. Add the pumpkin mixture and stir just until mixture is combined and dry ingredients are incorporated!. Stir in pecans!.
For bread, divide the batter between two greased and floured 9x5-inch loaf pans!. Bake at 350°F for 1 hour, or until a toothpick inserted in center comes out clean!. Cool in pans for 10 minutes, then turn out on wire racks!. Makes 2 loaves!.
For muffins, grease two muffin tins (or use vegetable cooking spray)!. Fill muffin cups two-thirds full!. Bake in preheated 400&#deg;F oven for 20 to 25 minutes, or until a toothpick inserted in center comes out clean!. Cool in tins for 5 minutes; then turn out muffins on wire racks!. Makes 20 to 24 muffins!.
Www@FoodAQ@Com
Pumpkin Bread or Muffins
Recipes for Pumpkin Bread and Pumpkin Muffins are easy to find, but this is one of the best I've ever tasted!. Moist, but not falling apart!. Sweet, but not too sweet, and redolent with spices!. also freezes very well!.
3-1/3 cups all-purpose flour
1-1/4 cups brown sugar, packed
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1-1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon dried orange peel (or 1/2 teaspoon freshly grated orange zest)
2 cups puréed pumpkin (fresh or one 15-ounce can)
1/4 cup butter, melted
1/2 cup canola oil
3 large eggs, lightly beaten
1/3 cup molasses
1 cup chopped, toasted pecans (see Note, below)
In a large bowl, stir together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, nutmeg and orange peel!.
In a second bowl, combine pumpkin, butter, oil, eggs and molasses!.
Make a well in center of the dry ingredients!. Add the pumpkin mixture and stir just until mixture is combined and dry ingredients are incorporated!. Stir in pecans!.
For bread, divide the batter between two greased and floured 9x5-inch loaf pans!. Bake at 350°F for 1 hour, or until a toothpick inserted in center comes out clean!. Cool in pans for 10 minutes, then turn out on wire racks!. Makes 2 loaves!.
For muffins, grease two muffin tins (or use vegetable cooking spray)!. Fill muffin cups two-thirds full!. Bake in preheated 400&#deg;F oven for 20 to 25 minutes, or until a toothpick inserted in center comes out clean!. Cool in tins for 5 minutes; then turn out muffins on wire racks!. Makes 20 to 24 muffins!.
Www@FoodAQ@Com
INGREDIENTS (Nutrition)
* 1 medium sugar pumpkin
DIRECTIONS
1!. Preheat oven to 300 degrees F (150 degrees C)!.
2!. Cut pumpkin into small manageable pieces and cut off pith and seeds!.
3!. Place cut pumpkin skin side up in a large roasting pan!. Add 1/4 inch of water and bake uncovered for 1 hour or until tender!. Remove from oven and allow pumpkin to cool!.
4!. When cooled, cut away skin and mash or puree!. Use in any recipe that calls for canned pureed pumpkin!.
Www@FoodAQ@Com
* 1 medium sugar pumpkin
DIRECTIONS
1!. Preheat oven to 300 degrees F (150 degrees C)!.
2!. Cut pumpkin into small manageable pieces and cut off pith and seeds!.
3!. Place cut pumpkin skin side up in a large roasting pan!. Add 1/4 inch of water and bake uncovered for 1 hour or until tender!. Remove from oven and allow pumpkin to cool!.
4!. When cooled, cut away skin and mash or puree!. Use in any recipe that calls for canned pureed pumpkin!.
Www@FoodAQ@Com
pumpkin tastes great steamed, but here are some more delicious ideas:
-pumpkin soup
-pumpkin bread
-pumpkin pudding
-pumpkin cake
-pumpkin sauce over pasta
-pumpkin custard
-apple-pumpkin pudding
-chestnut-pumpkin burgers
-pumpkin cheesecake
here you'll find lots lo recipes
http://pumpkinnook!.com/cookbook!.htm
http://www!.pumpkinrecipes!.us/Www@FoodAQ@Com
-pumpkin soup
-pumpkin bread
-pumpkin pudding
-pumpkin cake
-pumpkin sauce over pasta
-pumpkin custard
-apple-pumpkin pudding
-chestnut-pumpkin burgers
-pumpkin cheesecake
here you'll find lots lo recipes
http://pumpkinnook!.com/cookbook!.htm
http://www!.pumpkinrecipes!.us/Www@FoodAQ@Com
i like this pumpkin soup - http://allthingsitalianinmt!.wordpress!.co!.!.!.
or i cut it into small cubes, toss with olive oil and spices and roast in the oven for a side dishWww@FoodAQ@Com
or i cut it into small cubes, toss with olive oil and spices and roast in the oven for a side dishWww@FoodAQ@Com
also you can make pumpkin cheese cake
or you can bake the seeds, cover them in butter and salt and cook them until crispy!.Www@FoodAQ@Com
or you can bake the seeds, cover them in butter and salt and cook them until crispy!.Www@FoodAQ@Com
pumplin on toast or a cool carved out edible wickedy or pumpkin muffins or pumpkin pie!.Www@FoodAQ@Com
Leave some to cook them with couscous they taste terrific!. Get an authentic Moroccan couscous recipe!. you wont be deceived :)Www@FoodAQ@Com
pumpkin pancakes, pumpkin muffins, pumpkin cookies, pumpkin bread!.
Look at cooks!.comWww@FoodAQ@Com
Look at cooks!.comWww@FoodAQ@Com