pumpkin

i grew up in the southeastern part of the U.S and had never even seen a pumpkin pie intil i was in my 30s but i did taste one about that time , i didn't care for the taste of the pumpkin pie i know many of you will say that you like the pumpkin pies but having said that have you ever tasted a...

Ingredients: 2 butternut squash, peeled, deseeded and cut into 1" pieces 1 medium onion, cut into quarters 5 cloves garlic, left whole good splash olive oil 1 tsp herbes de provence 2 tsps salt 1 tsp black pepper 1 egg, beaten 150 gms feta cheese, crumbled 1 pkt frozen puff pastry (or, even...

Pumpkin-Maple Vinaigrette Makes about 1 1/2 cups of dressing Ingredients ¼ cup pumpkin puree ¼ cup apple cider vinegar 2 TB maple syrup 1 tsp Dijon mustard 1 large clove garlic, minced ½ tsp sea salt ⅛ tsp freshly ground black pepper ½ cup extra virgin olive oil 1½ TB fresh thyme leaves, minced...

I felt like using my pumpkin in a new ( to me) way so I turned it into a nice appetiser or side dish with Italian flavors. You need: 500 g diced pumpkin with skin 100 g of burrata ( one ball) 50 g of pesto (homemade or store bought) A handful of basil leaves Olive oil Balsamic vinegar A mixture...

Pumpkin-Parmesan Crackers Makes 4 servings, according to the source site, but I think it makes just 1! Ingredients ⅓ cup pumpkin puree (canned or homemade) ⅓ cup parmesan cheese, grated ½ cup + 2 TB AP/plain flour 1 TB butter, softened ¼ tsp salt Directions Set oven to 350°F/180°C Add all the...

Pumpkin Sidecar Makes 1 drink Ingredients 1 1/2 ounces cognac (I used St. Remy's VSOP) 1 1/2 ounces pumpkin puree (canned or homemade) 1/2 ounce simple syrup* 1/4 ounce orange liqueur (I used Grand Marnier) 1/4 ounce fresh lime juice Freshly grated nutmeg, for garnish Directions Fill the base...

Whenever the name of pumpkin jam comes to my mind, I remember winter and my mother's jams. It is so lovely that I would like to go back to 30 years ago and cook with my mother. One of the best jams in the world, in my opinion, is pumpkin jam that is made with butter and Barbari bread is...

Ms. Mofet's Pumpkin Bread Wet ingredients – Add to large bowl and mix well: 2/3 C. Cold Water 1 C. oil 1 1/3 C. (≈ 11 oz.) Pumpkin Purée 4 Eggs 3 C. Sugar Dry ingredients – Add to separate bowl and mix well, then add to wet ingredients: 4 C. Flour 2 tsp. Baking Soda 1 1/2 tsp. Baking Powder...

As the crisp autumn air envelops us, I find myself drawn to the kitchen, eager to create dishes that mirror the rich, warm hues of the season. Today, I am thrilled to share with you a recipe that has become my quintessential fall comfort food: a luscious Roasted Pumpkin Soup, elevated with a...

Hello all, I made my first bread a couple of weeks back and it turned out well, but I would like to try the same bread with pumpkin seeds in it. What I'm not sure about is how many seeds to add. Would half a cup seem like a reasonable amount? When should I add the seeds? At the very...

So I bought a waffle Iron, and really wanted to try it out. And there's a flour challenge going on, so I figured this was the perfect time to make use of my waffle Iron. It's low in WW points for those who are interested, 5 points a piece ( without toppings). I mean 1 heart with a piece! Not...

I've had these before but cant think where from? Has anyone had these ? My wife had them deep fried, she said cashews were in them. They were served with peanut sauce but I have my own recipe for that, so just the balls would help please. What would bind the mix? Russ

I adapted my recipe from Tasteofhome.com Yield: 16 servings Ingredients 1/4 C. Unsalted Butter, softened 3/4 C. Granulated Sugar 1 large Egg, room temperature 1 C. All-purpose Flour 1 Tbsp. Dutch-Processed Cocoa Powder 1/2 tsp. Baking Soda 1/2 tsp. Ground Cinnamon 1 C. canned Pumpkin or...

Kabocha Squash Curry Potato Buns (Vegetarian Japanese Pumpkin Curry Potato Buns) American Thanksgiving is just around the corner. The time has come to introduce yourself to "Kabocha," a delicious Japanese squash with a flavor that is a sweet mix of sweet potato and pumpkin. If you enjoy savory...

Serves: 4 | Preparation approx. 30 mins | Cooking time: approx. 1 hour Pumpkin: 500 g – 1 medium size Potatoes: 250 g Milk: 250 ml A/P – Plain Flour: 200 g Italian Gorgonzola cheese, sweet or spicy: 100 g Walnuts: 80 g Butter, unsalted: 30 g Eggs: 1 Nutmeg: a pinch Salt: to taste Method...

I've always eaten my pumpkin skins with the pumpkin as well. I think I was told as a kid it was good for you.? Our son and my wife don't eat they leave on the plate. Our daughter is like me, she loves them as well. So 50/50 in our house. Do you? Russ

I started liking Indian cooking in my late teens. Mom took me to the famous 1970's restaurant Nirvana on Central Park in the 1990's. We ordered a Chicken Tikka with views of Central Park from up high. A simple at home fish dish with a newer twist Ingredients 1 or 2 Sole Fillets 1 Cup of...

Crostata is one of the oldest desserts of the Italian tradition, a rustic dessert composed of a short pastry base covered with fresh fruit or jam, chocolate or all kind of creams and other combinations, usually with the addition of thin strips of intertwined short pastry, but also covered with...