World Best Pumpkin Food Recipes

Monday, June 1, 2015

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

1 cook pumpkin in medium saucepan in 1 inch of simmering water until tender, about 15 minutes. drain well.
2 process pumpkin and half and half in food processor or blender. return to saucepan.
3 heat to just boiling. stir in brown sugar and spices. simmer for 5 minutes. serve sprinkled with chives.

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

1 boil 6 cups of water in a pot, add 1 tsp.
2 of salt and when it starts boiling add pumpkin pieces.
3 allow the water to boil for 4 minutes.
4 strain, run under cold water and reserve the pumpkin.
5 mash it lightly.
6 heat butter in a thick bottomed pan and add red chillies first.
7 wait for a few seconds till the chillies begin to release their colour in the butter.
8 proceed to add salt, black pepper and onion.
9 sauté till the onion is translucent.
10 add blanched pumpkin and sauté gently for 5-7 minutes.
11 now add coconut milk, cover the lid and let the gravy simmer on medium heat for 10-12 minutes.
12 stir occasionally.
13 or microwave the preparation for 9 minutes.
14 serve warm with breads or steamed rice.

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

1 bring a large pot of salted water to boil and cook pasta according to package directions.
2 meanwhile, heat olive oil over medium heat in a large skillet. add onion and garlic; cook until tender ( about 5 minutes.). add chicken broth and wine; bring to a boil.
3 add fresh pumpkin to broth mixture and cook until tender (2-3 minutes). mash pumpkin with a fork or potato masher. add heavy cream, sage, nutmeg, salt and pepper and heat through. ( if using canned pumpkin, simply add to hot broth mixture without mashing and continue as above.).
4 combine pasta and pumpkin sauce and serve war, topped with parmesan, in a large decorative bowl.
5 wine recommendation: pinot noir.

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

1 stir together everything but the oil of course, and chill for 1 hour for easier handling.
2 cut dough into fourths.
3 knead 1 portion, and break into 4-6 parts.
4 pat or roll each into a thin cake/disk.
5 repeat with all remaining dough.
6 slide cakes carefully into hot oil.
7 fry until golden brown on both sides turning only once.
8 the bread will puff up and get very crisp.
9 dust with cinnamon sugar or powdered sugar, or serve with butter and maple syrup.

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

1 mix all the dry ingredients in a bowl. pour the water and oil and knead for about a minute.
2 place the dough in an oiled loaf pan ( 8inch x 4 inch) brush with the egg and decorate with alternate lines of sesame and poppy seeds.
3 cover the dough with a tea towel and let it rise for about 30-60 minutes .
4 pre heat the oven to 180 degees c and bake for 45 to 50 minutes. cool on rack.

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

1 combine flour, baking soda, baking powder, salt and cinnamon in a medium bowl.
2 in a large bowl, cream butter and sugar.
3 add pumpkin, egg, and vanilla; beat until light and creamy.
4 mix in dry ingredients until well blended.
5 drop rounded spoonfuls of dough onto greased cookie sheet.
6 smooth tops of cookies.
7 bake in preheated 350°f degree oven for 15-20 minutes.
8 meanwhile, combine glaze ingredients, stirring until smooth and set aside.
9 cool baked cookies on wire rack.
10 drizzle glaze over top.
11 for variations, stir any one of the following ingredients into batter: 1 cup raisins, chopped nuts, or rolled oats and/or 1/2 cup crushed pineapple, drained.

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

1 place bay leaves and beans in a dutch oven. add 12 cups water to pan; bring to a boil. reduce heat, and simmer 2 1/2 hours or until tender, stirring occasionally.
2 heat oil in a large skillet over medium heat. add bell pepper, chopped onion, and shallots to pan; cook 10 minutes or until onion is tender, stirring frequently. stir in cumin, dried oregano, and fresh oregano; cook 2 minutes, stirring frequently.
3 remove from heat; let stand 10 minutes. place vegetable mixture in a blender; add remaining 1/2 cup water. puree until smooth.
4 add vegetable mixture, sugar, and salt to beans; simmer 10 minutes, stirring occasionally. discard bay leaves. combine avocado and juice; toss gently.
5 ladle 3/4 cup bean mixture into each of 10 bowls; top each serving with about 3 tablespoons avocado mixture, about 3 tablespoons red onion, 2 tablespoons ham, about 1 1/2 tablespoons cilantro, about 1 1/2 tablespoons sour cream, 1 teaspoon pumpkin seed kernels, and about 1/2 teaspoon jalapeño pepper. serve with lime wedges, if desired.