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Post by Lt Colonel Bruce Reynolds on Oct 23, 2007 10:58:06 GMT 12.75
How do you do it, need to know asap
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Post by Paws on Oct 23, 2007 13:30:21 GMT 12.75
Peel it. cube it cover it with water and cook it like a spud, drain it good then mash it. That's everything but the seasonings and spices you want to add for whatever you plan to use it for.
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Post by Two Tales on Oct 23, 2007 19:06:56 GMT 12.75
Smaller pumpkins are great done like squash...cut the top off like you would for a jack-o-lantern and remove the seeds and fibers...coat the inside with spices ..salt pepper and garlic powder and what ever else you like for savory or brown sugar or maple syrup and cinnamon for a desert type dish...wrap the bottom in aluminum foil and bake in a 350* F over for about 45 min or until the flesh is tender...you can also stuff them with mince meat or bacon/sausage and peppers etc..adjust your cooking times and use a meat thermometer to check for doneness...
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Post by Paws on Oct 23, 2007 19:47:53 GMT 12.75
Oh, I thunk he wanted to make a puree for to use in pies and what not! Heck, I must have a couple dozen squash recipes! What you want Major?? Punkin Soup Small Pie pumpkin; cleaned out 2 Potatoes; 2 Carrots; 1 Onion; finely chopped 2 Clove Garlic; crushed Olive oil; Fresh parsley; basil; thyme; chopped Salt & pepper 4 Tablespoon Cream; 2 Tablespoon Butter; 2 Tablespoon Soy sauce;(optional) Sour cream; Chives; chopped Cut pumpkin, potatoes and carrots into pieces and steam until tender. Remove peel from pumpkin. Save steaming water. Saute onion and garlic in a little olive oil until transparent. Puree onion, garlic and vegetables in a food processor, adding reserved water. Return the puree to a saucepan and add spices, salt and pepper, cream, butter and soy sauce. If soup is too thick, thin with a little water, milk or chicken stock. Heat but do not boil. Garnish with a dollop of sour cream and chives. Punkin Casserole 1-1/2 pounds Fresh pumpkin meat 1 large Onion, finely chopped 1/2 teaspoon Salt, or as desired 1/4 teaspoon Ground white pepper 2 tablespoons Unsalted butter, melted 2 Eggs 3/4 cup Milk 3/4 cup Farmers cheese, OR- hoop or ricotta Pumpkin dishes don't have to be sweet. This one is perfect with roast pork. Hollow out a small pumpkin to serve this in for a special presentation. PREHEAT OVEN TO 375F. Using a paring knife or vegetable peeler, peel and discard outer skin of the pumpkin. Slice the pumpkin into 1/4-inch slices and place in a mixing bowl. Add the onion, salt, pepper and butter and toss well. Pour contents of the bowl into a 9-inch round or square greased baking dish, cover with foil and place in the oven. Bake for 30 minutes. Meanwhile, beat eggs, milk and cheese together until smooth. Remove the baking dish from the oven, remove the cover and pour the cheese mixture over the top. Replace in oven, uncovered, another 20 minutes. The gratin is done when it turns golden brown. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK Clean one out, peel it, and slice it into spears about an inch wide. Brush the meat with butter and honey. Place on a medium hot grill and grill untill browned and softened. Baste with more butter adding honey and finish with a sprinkle of cinnamon and brown sugar. Save the seeds and roast and salt them too.
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Post by Paws on Oct 23, 2007 20:08:35 GMT 12.75
Hey TT, just had a hell of an idea. How about using a small punkin cleaned out for a baking dish for bread pudding? Maybe go ahead and peel it first then do a glaze on the thing outside with honey Gran Marniere (or however you spell that), some butter then just bake up the whole danged thing slice it up and serve it in sections. Or maybe even use one to bake mashed sweet potatoes in with the brown sugar and marshmallows on the top to serve for a holiday meal.
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Post by Lt Colonel Bruce Reynolds on Oct 24, 2007 2:12:23 GMT 12.75
Hey guys thanks for all the recipes, and Phil was right, want to make a pumpkin pie.
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Post by brittonfaith on Oct 24, 2007 3:06:22 GMT 12.75
I used to go to all the work peeling them. That was until I nearly cut my arm off on a monster of a big hubbard squash. Now (after gutting) I just wedge and steam them. According to how thick the walls are, this takes from 1 to 3 hours. You want the meat to be real soft. Then scoop out the meat and run it through a Folley or china hat (jelly cone). I don't cook them in water unless I'm making soup.
USDA says that it's not safe to can pumpkin/winter squash. HOOEY!!! Gals in my family have done it for generations. In fact, I did some just a couple of weeks ago. I pressure can mashed pumpkin in quarts for about 1 1/2 hours @ 10 pounds with no problem. Leave about 1-inch of head space and make sure to tap out the air bubbles after every spoon of stuff you put in the jar. I do not suggest cold packing or water bath for pumpkin though.
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Post by Paws on Oct 24, 2007 6:54:36 GMT 12.75
Faith have you tried softening one up in the nuke? I do that with my butternut squash before I peel them when I'm going to cut them up for something or the other. Never tried it on a punkin though. Always used the canned stuff for pies. Oh Bruce, here is a really great punkin pie recipe from Wolfgang Puck: Unbaked 10-inch single crust pie shell 4 Tablespoon Sugar syrup 1 Tablespoon Minced orange peel 2 Tablespoon Grand Marnier 1 Vanilla bean, split and scraped 1 Cinnamon stick Fresh grated nutmeg 6 Oz. fresh cranberries 2 Cup Pumpkin puree 1 Cup Dark brown sugar, packed 1/2 Teaspoon Cinnamon 1 Teaspoon Ginger 1/2 Teaspoon Nutmeg 1/2 Teaspoon Cloves Dash Salt Dash Fresh ground white pepper 4 Eggs 1 Cup Whipping cream 1/2 Cup Half and half 3 Tablespoon Bourbon Cinnamon ice cream (optional) olfgang Puck is a German-born chef who has made his mark here in California. He has such goldmines as Spago's in LA and Stars in the City plus a few more salted away around the globe. This is Wolfgang Puck's very own punkin' pie. How does it stack up against Grandma's? Line a buttered 10-inch pie dish or flan ring with pastry. Refrigerate for 1/2 hour. Line with parchment paper and fill with pie weights or uncooked beans. Bake at 350F for 25 minutes, or until crust is golden. Let cool. Remove paper and beans. Meanwhile, in large stainless steel saucepan, combine sugar syrup, orange peel, Grand Marnier, vanilla bean with scrapings, cinnamon stick and nutmeg. Bring to boil. Stir in cranberries then reduce heat and simmer for 3 to 5 minutes or until berries are softened. Remove vanilla bean and cinnamon stick. Spread mixture in thin layer on bottom of tart shell. (Leftover marmalade is good served on side with smoked meat, fowl or curry.) In a bowl, combine pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves and pepper. Beat in eggs, cream, half and half and bourbon, Pour into pastry shell. Bake at 375F for 30 to 40 minutes or until set. Serve warm with cinnamon ice cream, if desired. Hayward Daily Review, 10/26/92. Posted by Stephen Ceideberg; November 1 1992. I promise, this is the absolute best.
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Post by Snake Eyes on Oct 24, 2007 23:16:48 GMT 12.75
You guys went and did it! I am not a big fan of desserts but, I do love a good piece of pumpkin pie with fresh made whip cream. snake-eyes
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Post by brittonfaith on Oct 25, 2007 3:10:28 GMT 12.75
Faith have you tried softening one up in the nuke? Nuke a pumpkin?? That sounds like something we'd do at the Pumpkin Festival! ;D The idea never crossed my mind. Guess because I was usually looking at an entire pallet of them monsters.
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Post by Paws on Oct 25, 2007 5:30:34 GMT 12.75
Here Faith you can do this outside: 1 3 to 4 pound roasting chicken 2 carrots 1 stalk celery 1 onion cooking oil salt and pepper Noodles 2 cups or more all purpose flour 4 eggs Rinse and cut the chicken into legs, thighs, 2 breasts, wings, back, and neck. Remove the skin from the legs thighs and back. Place the meat in a 6 quart medium pan with 4 quarts water and bring to a boil. Allow to cook (covered)for about twenty minutes until the meat is done but not falling off the bone. Remove the chicken pieces and set aside to cool. When cooled remove the remaining skin and discard. Remove the meat from the bones and return the bones to the pot to continue cooking at least an hour or even two hours. Add the vegetables to the stock pot as well. Cut the meat into a medium dice and set aside until the broth or stock is finished. Prepare the noodles by making a well in the flour and dropping the eggs into the well. With a fork gradually drag flour into the well mixing until all of the egg is absorbed and a rather stiff dough is formed. Roll the dough out on a floured board very thin and cut into thin strips. After a couple of hours remove the bones and vegetables from the stock and skim off the fat from the top. Salt the broth to taste. Bring the broth to a rolling boil and add the noodles a few at a time. Allow them to cook until tender or about 20 minutes. Heat a large skillet and lightly oil. Over high heat gently brown the chicken meat turning very gently. Lightly season the meat with salt and pepper while browning. Return the chicken to the pot and combine well. Salt and pepper the dish to taste. Cover and allow to sit up to an hour before serving. It just wouldn't be Thanksgiving or Christmas without a big pot of this to pour over the mashed spuds. Cook it outside if you like cause it is even better. Sometimes I'll add a little garlic and parsley to the broth after the noodles are done. I might even add some coarsely cracked pepper and sea salt to the noodle mix. When you get a chance you might want to take a look at the wood stoves at Tractor supply and see what you think.
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Post by brittonfaith on Oct 25, 2007 6:14:44 GMT 12.75
Mmmm Mmmmm. Chick 'n' nood-noods sho sound good!
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Post by Paws on Dec 29, 2007 4:52:43 GMT 12.75
Man talk about "off topic"; how in the world did I get from pumpkin to chicken N noodles? General rule of thumb for peparing anything; Water steals flavor, roasting adds flavor!
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Post by Snake Eyes on Dec 30, 2007 1:15:18 GMT 12.75
In regards to the pumpkin question I can remember as a child my mother doing pumpkin in a pressure-cooker.If memory serves me correct(which only occurs on occasion). She diced up the pumpkin meat,added a little brown sugar and some spices and put it in the pressure-cooker. I think she even canned most of it. Of course back then you could get the biggest pumpkin in the field for 25/30cents. I don't know zip about pressure cooking,but mom did! snake-eyes
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