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FareShare Gazette Recipes -- October 2007 - P's
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* Exported from MasterCook * Pan Seared Scallops with Pumpkin Risotto Recipe By : Gourmet 2001 Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 miniature pumpkins [3 1/2 to 4 inches in diameter] For Risotto 1 1/4 cups peeled and seeded fresh sugar pumpkin 2 cups chicken stock 2 cups water 1 small onion -- finely chopped 1 tablespoon olive oil 3/4 cup Arborio rice 1 ounce grated Parmigiano-Reggiano -- (1/3 cup) 1 tablespoon unsalted butter For Scallops 29 large sea scallops -- tough muscle removed if necessary -- (about 1 1/2 pounds) 1 1/2 tablespoons unsalted butter 2 tablespoons unsalted butter 2 tablespoons thinly sliced fresh sage 2 tablespoons white truffle oil Roast miniature pumpkins: Preheat oven to 350F. Roast whole miniature pumpkins in a small roasting pan with 1/2 inch water, tightly covered with foil, until very tender, 45 to 50 minutes. Cool slightly. Cut out tops and reserve, then scoop out seeds. Discard water from roasting pan, then return pumpkin shells to pan and keep warm, covered with foil. Make risotto while pumpkins roast: Cook diced pumpkin in a medium saucepan two-thirds full of simmering water until tender, 2 to 3 minutes. Drain in a colander. Bring stock and 2 cups water to a simmer in a small saucepan and keep at a bare simmer. Cook onion in oil in a 2- to 2 1/2-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute. Add 1 cup simmering stock and cook at a strong simmer, stirring constantly, until stock is absorbed. Continue simmering, adding stock 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is tender and creamy-looking but still al dente, about 18 minutes total. (There may be broth left over.) Remove from heat and stir in diced pumpkin, cheese and butter, stirring until butter is melted. Season with salt and pepper; cover to keep warm. Prepare scallops: Pat scallops dry and season with salt. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté scallops, turning once, until golden brown, 4 to 6 minutes. If scallops are not cooked through, reduce heat to moderate and cook about 2 minutes more. Transfer to a bowl with a slotted spoon and discard any oil remaining in skillet (do not clean skillet). Cook butter in same skillet over moderate heat until it foams and turns light brown. Add sage and cook, stirring, 1 minute. Remove from heat and stir in truffle oil. Season with salt. To serve: Put each pumpkin shell on a plate, fill with risotto and cover with reserved tops. Arrange scallops around pumpkin and drizzle with sage butter. Makes 4 servings. For better pumpkin risotto sauté about 2 generous cups shallots with a couple cloves of garlic in butter, then add the rice, then some dry white wine, wait for the wine to absorb, then add pumpkin/squash plus a pinch of nutmeg, then start adding the broth (definitely no water!), a little at a time, until all broth is gone except for about a half cup (approx. 15-20 minutes.) Remove from heat, add parmesan cheese, remaining liquid, salt and pepper; let stand for a few minutes. Much better! Contributed to the FareShare Gazette by Jennie; 20 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 300 Calories; 11g Fat (33.5% calories from fat); 15g Protein; 32g Carbohydrate; trace Dietary Fiber; 51mg Cholesterol; 1202mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 2 Fat. * Exported from MasterCook * Parsley, Walnut, Black Olive Pesto over Whole Wheat Spaghetti Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups lightly packed Italian parsley leaves [about 1 large bunch] 1/2 cup toasted walnuts 1/2 cup chevre -- (about 4 ounces) [fresh goat cheese] -- crumbled 1/4 cup pitted black olives -- coarsely chopped [such as kalamata] 1/2 teaspoon freshly ground black pepper 3/4 cup extra-virgin olive oil 1 pound dried whole wheat spaghetti Bring a large pot of salted water to a boil. Place parsley, walnuts, chevre, olives, pepper and a generous pinch of salt in a food processor. Pulse until ingredients are coarsely chopped and mixed together. With the machine running, slowly add the oil in a thin stream. Cook pasta according to package directions. Reserve 1/4 cup of the pasta water before draining. Drain pasta in a colander and immediately return it to the empty pot. Add the pesto and toss to combine. Stir in the reserved pasta water to create a creamier sauce. Taste and, if necessary, adjust seasoning; serve immediately. Makes 4 servings. Source : Regan Burns for Chow dot com Formatted by Chupa Babi in MC: 07.21.07 Chef Note: Sometimes tradition needs a little shaking up, so in this dish we've combined parsley, black olives, walnuts and goat cheese (ingredients more common in French cooking than Italian) to make a quick and tangy variation of classic pesto. Whole wheat spaghetti adds heartiness and a little fiber. Enjoy! What to buy: Whole wheat pasta lends a nutty undertone to this dish, though you could also use egg pasta. Contributed to the FareShare Gazette by Chupa; 19 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 368 Calories; 41g Fat (99.2% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 74mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 8 1/2 Fat. * Exported from MasterCook * Pineapple Coconut Frappe - Caribbean Recipe By : Eating Well Magazine Serving Size : 2 Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups chopped pineapple 1 cup low-fat milk 1/3 cup lite coconut milk 10 ice cubes Blend pineapple, milk, coconut milk and ice cubes in a blender until frothy. Makes 2 servings, about 1 cup each. Active time: 5 minutes. Total time: 5 minutes. Ease of preparation: Easy Source : Eating Well Magazine. Formatted by Chupa Babi in MC: 07.31.07 A great use for leftover coconut milk. Contributed to the FareShare Gazette by Chupa; 28 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. * Exported from MasterCook * Pistachio Pesto Recipe By : Relish Grilling Out, June 2006 contest Serving Size : Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup shelled pistachios -- divided 1 garlic clove 1 shallot 1 teaspoon Dijon mustard 1/2 teaspoon capers 1/2 cup fresh basil leaves 1 tablespoon fresh lime juice 1/4 cup extra virgin olive oil 1/4 cup water Place pistachios in a food processor and pulse until chopped finely; be careful not to grind into a paste. Add garlic clove and shallot to the food processor while it is running to chop finely. Scrape down the sides of bowl. Add mustard, capers, basil and lime juice; process well. While running, add oil and water; process until well mixed. Makes 1 generous cup. Source: "Relish Grilling Out," June 2006 contest Formatted by Chupa Babi in MC: 07.21.06 Chupa Note: works fine with just parsley for the winter. Course, I doubled the garlic, shallots, capers, basil and lime juice, adding 1 teaspoon red pepper flakes!!! Contributed to the FareShare Gazette by Chupa; 30 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pork and Vegetable Stir-Fry with Cashew Rice - 9 Pts Recipe By : Cooking Light Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup uncooked long-grain rice 1/3 cup chopped green onions 1/4 cup dry-roasted cashews -- salted and coarsely chopped 1/2 teaspoon salt 2/3 cup fat-free less-sodium chicken broth 2 tablespoons cornstarch -- divided 3 tablespoons low-sodium soy sauce -- divided 2 tablespoons honey 1 pound pork tenderloin -- trimmed and cut into 1/2-inch cubes 1 tablespoon canola oil -- divided 2 cups sliced mushrooms -- (about 4 ounces) 1 cup chopped onion 1 tablespoon grated peeled fresh ginger 2 garlic cloves -- minced 2 cups sugar snap peas -- trimmed [about 6 ounces] 1 cup chopped red bell pepper Cook the rice according to package directions, omitting salt and fat. Stir in 1/3 cup chopped green onions, chopped dry-roasted cashews and salt; set aside and keep warm. Combine 2/3 cup chicken broth, 1 tablespoon cornstarch, 2 tablespoons low- sodium soy sauce and honey in a small bowl; set aside. Combine pork, remaining 1 tablespoon cornstarch, and the remaining 1 tablespoon soy sauce in a bowl, tossing well to coat. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pork; sauté 4 minutes or until browned. Remove from pan. Add remaining 1 teaspoon oil to pan. Add mushrooms and 1 cup onion; sauté 2 minutes. Stir in ginger and garlic; sauté 30 seconds. Add peas and bell pepper to pan; sauté 1 minute. Stir in pork; sauté 1 minute. Add reserved broth mixture to pan. Bring to a boil; cook 1 minute or until thick, stirring constantly. Serve over cashew rice. Yield : 4 servings (serving size: 1 1/2 cups pork mixture and 1/2 cup cashew rice) Source : Cooking Light, JANUARY 2007 Formatted by Chupa Babi in MC:08.01.07 Chupa Note: add 1 teaspoon red pepper flakes to the oil before adding veggies. Contributed to the FareShare Gazette by Chupa; 23 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 335 Calories; 12g Fat (30.8% calories from fat); 29g Protein; 29g Carbohydrate; 4g Dietary Fiber; 74mg Cholesterol; 784mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 1 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Pumpkin Cake Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup butter 2 1/2 cups sugar 2 eggs 2 cups pumpkin 2/3 cup milk 2 teaspoons vanilla 2 1/2 cups flour 1 teaspoon ginger 1/2 teaspoon cloves 1 1/2 teaspoons cinnamon 1 teaspoon allspice 2 teaspoons baking soda 1 teaspoon baking powder 1 1/2 teaspoons salt 1 1/2 cups raisins 2 cups chopped nuts Cream butter and sugar; add eggs, pumpkin, milk and vanilla. Stir in flour, ginger, cloves, cinnamon, allspice, soda, baking powder and salt. Add raisins and chopped nuts. Bake in a greased tube pan for 1 1/2 hours at 350F. Contributed to the FareShare Gazette by Jennie; 11 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 441 Calories; 20g Fat (39.1% calories from fat); 7g Protein; 63g Carbohydrate; 3g Dietary Fiber; 51mg Cholesterol; 494mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Pumpkin Cake Roll Recipe By : Martha LaBarge Serving Size : Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs 1 cup sugar 2/3 cup pumpkin 1 teaspoon lemon juice 3/4 cup flour 1 teaspoon baking powder 2 teaspoons cinnamon 1 teaspoon ginger 1/2 teaspoon nutmeg 1/2 teaspoon salt 1 cup chopped nuts 1 cup powdered sugar 6 ounces cream cheese 4 tablespoons butter 1/2 teaspoon vanilla Beat eggs for five minutes; gradually add sugar, pumpkin, lemon juice. Sift together flour, cinnamon, ginger, nutmeg and salt; fold into creamed mixture. Spread in 15 x 10 x1-inch greased and floured jelly roll pan. Top with nuts. Bake in 375F. oven for 15 minutes. Turn out onto a towel sprinkled with powdered sugar. Cool. Unroll. Beat last four ingredients until smooth and spread over cake. Roll up, chill overnight and slice. Contributed to the FareShare Gazette by Jennie; 17 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Cheese Soup Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pumpkin [big enough to hold 6-10 servings of soup] 2 tablespoons melted butter 2 tablespoons butter 1 large onion -- chopped 2 large carrots -- shredded 2 celery sticks -- chopped 4 cups vegetable broth 1 garlic clove -- minced 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon nutmeg 3/4 cup light cream 1 cup grated cheese -- cheddar or gruyere 1/3 cup dry white wine 2 tablespoons minced parsley Preheat oven to 375 degrees F. Butter a baking sheet. Prepare pumpkin: cut off the top, scoop out seeds, brush inside with about 2 tablespoons melted butter. Replace top and place pumpkin on baking sheet. Bake 45 minutes or until tender when pierced with a fork. The pumpkin should be a bit droopy but still hold its shape well. Meanwhile, melt about 2 tablespoons butter in a big saucepan. Add onion, carrots, celery. Sauté until soft, about 10 minutes. Add broth, garlic, salt, pepper and nutmeg. Cover and simmer 20 minutes. Cool slightly. Puree vegetable mixture in 2 or 3 batches in a blender or food processor. Put back in saucepan; stir in the cream. Reheat. Add cheese and wine, heat until cheese melts. Stir frequently after adding milk to avoid scorching. Place hot pumpkin on serving platter. Pour in soup. Sprinkle with parsley. Serve the soup by ladling out of the pumpkin at the table, scooping a little bit of pumpkin into each serving. The pumpkin then makes a great centerpiece for your table, while allowing people to have second helpings. Yields 6 servings. 1986 USENET recipe Contributed to the FareShare Gazette by Joan; 16 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 344 Calories; 22g Fat (59.1% calories from fat); 10g Protein; 25g Carbohydrate; 3g Dietary Fiber; 62mg Cholesterol; 1391mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 4 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Pumpkin Ice Cream Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 gallon vanilla ice cream 1 can pumpkin pie mix 1/4 teaspoon pumpkin pie spices 1 teaspoon brandy Allow ice cream to soften to a mixable stage but not over soften. Add pumpkin and mix well with spoon (not beaters). Add spice and brandy or vanilla if preferred. Mix and fold well refreeze until hard. Yields 12 servings. Contributed to the FareShare Gazette by Joan; 21 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 178 Calories; 10g Fat (47.7% calories from fat); 3g Protein; 21g Carbohydrate; 0g Dietary Fiber; 39mg Cholesterol; 70mg Sodium. Exchanges: 2 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Pumpkin Peanut Soup Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter 1 1/4 cups chopped onion 1/4 cup chopped shallots 2 garlic cloves -- finely chopped 1/2 teaspoon dried marjoram -- crushed 1/4 teaspoon dried thyme -- crushed 3 cups chicken broth 15 ounces canned pumpkin 1 1/2 cups milk 1/2 cup peanut butter MELT butter in large saucepan over medium-high heat. Add onion, shallots and garlic; cook, stirring occasionally, for 3 to 5 minutes or until tender. Stir in marjoram and thyme; cook for 1 minute. Stir in broth and pumpkin; bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 15 to 20 minutes. Remove from heat; stir in milk and peanut butter. TRANSFER mixture to blender or food processor (in batches, if necessary); cover. Blend until smooth. Return to saucepan. Cook over medium heat, stirring occasionally, for 5 minutes or until heated through. Contributed to the FareShare Gazette by Jennie; 14 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Pecan Pie Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs -- slightly beaten 15 ounces canned pumpkin 3/4 cup sugar 1/2 cup dark corn syrup 1 teaspoon vanilla 3/4 teaspoon ground cinnamon 1 9 inch unbaked piecrust 1 cup chopped pecans Whipped cream -- optional In a medium mixing bowl combine the eggs, pumpkin, sugar, corn syrup, vanilla and cinnamon; mix well. Pour into the piecrust. Sprinkle with the pecans. Bake in 350 degree F. oven for 50 to 55 minutes or until knife inserted off center comes out clean. Cool on wire rack. Refrigerate within 2 hours; cover for longer storage. If desired, serve with whipped cream. Contributed to the FareShare Gazette by Jennie; 12 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 238 Calories; 3g Fat (9.7% calories from fat); 4g Protein; 52g Carbohydrate; 2g Dietary Fiber; 106mg Cholesterol; 81mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fat; 3 Other Carbohydrates. * Exported from MasterCook * Pumpkin Pie Filling (freezer) Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Mix for four 9- inch pies: 6 cups cooked strained pumpkin 4 cups dark brown sugar 2 cups light brown sugar 3 1/4 teaspoons ginger 3 1/4 teaspoons cinnamon 3 1/4 teaspoons salt For one pie: One container of pumpkin mix Four eggs Three cups of milk Stir all mix ingredients until well mixed. Portion into 4 freezer container and freeze until needed. To make one pie: defrost one container of filling. Beat together defrost filling, milk and eggs. Pour into a pastry lined 9-inch shell. Bake in a 400 degree F. oven for 1 1/2 hours or until knife in center comes out clean. Yields enough for 4 pies. Contributed to the FareShare Gazette by Joan; 12 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 185 Calories; trace Fat (0.1% calories from fat); trace Protein; 48g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 308mg Sodium. Exchanges: 0 Grain(Starch); 0 Fat; 3 Other Carbohydrates. * Exported from MasterCook * Pumpkin Potatoes Recipe By : My Grandmother's Kitchen by Madame Jehane Benoit Serving Size : Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- [equal parts of first two ingredients] Pumpkin -- peeled Potatoes -- peeled 1 onion -- finely chopped Butter Bacon Salt and pepper to taste The directions for this recipe are very loose. Boil together equal parts of peeled potatoes and pumpkin. When cooked, drain them, add 1 good sized onion, finely chopped and a piece of butter. Mash all till creamy, season to taste and serve with golden sliced of fried salt pork or bacon. To quote Mme. Benoit, "Grand-mere was a wizard with pumpkin. Her mashed potatoes pumpkin French fried chips were super. It's amazing how most of what we enjoyed in our youth remains a pleasure as we grow older. In the autumn of 1959 I made these on my television show. The amount of mail requesting the recipe was unbelievable!" Source : _My Grandmother's Kitchen_ by Madame Jehane Benoit Contributed to the FareShare Gazette by Joan; 20 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Salad Recipe By : Eat More, Weigh Less, by Dean Ornish, M.D Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup pumpkin -- peeled, cut into 1/2-inch dice 1 cup chayote squash -- peeled and cut in 1/2-inch dice 1 cup fresh corn kernels 2 tablespoons lime juice 1 tablespoon seasoned rice vinegar 2 fresh green chilies -- roasted and chopped 1/2 cup green onions -- chopped 1 tablespoon fresh cilantro -- chopped In a large saucepan with a steamer insert, steam the pumpkin and chayote for 2 minutes. Add the corn and continue to steam for 2 to 3 minutes or until all vegetables are just tender. In a medium bowl, combine the lime juice and vinegar. Add the pumpkin, chayote, corn, chilies, onions and cilantro. Toss well and serve at room temperature or chilled. Note : Canned, roasted chilies can be substituted for fresh. Any hard orange-yellow squash, such as acorn or butternut, can be substituted for the pumpkin. Yields 4 servings. Source : Eat More, Weigh Less, by Dean Ornish, M.D Contributed to the FareShare Gazette by Joan; 19 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 57 Calories; 1g Fat (9.1% calories from fat); 2g Protein; 14g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 0 Fruit; 0 Other Carbohydrates. * Exported from MasterCook * Pumpkin Soup With Honey Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 stick butter -- (1 ounce?) 2 carrots -- chopped 2 celery stalks -- chopped 1 onion -- chopped 6 cups pumpkin -- fresh or canned 6 cups chicken stock 5 whole cloves 1/2 cup cream 2 tablespoons honey Sauté onions, carrots and celery in butter until tender over medium high heat. Add pumpkin, stock and cloves; cover, cook and simmer 25 minutes. Discard cloves. Puree mixture. Return to pot, stir in cream and honey. Bring to a simmer. Season with salt and pepper. May thin out soup, if it thickens upon chilling, with more stock if desired. For a sweeter soup, add more honey if desired. Yields 8 servings. Contributed to the FareShare Gazette by Joan; 22 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 132 Calories; 7g Fat (47.8% calories from fat); 2g Protein; 15g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 1662mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 1 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Pumpkin Sour Cream Coffeecake Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- - FOR THE CAKE- 1/3 cup granulated sugar 1/4 cup unsalted butter; softened 1/3 cup pumpkin puree-- fresh or canned 1/4 cup sour cream 1 1/2 tablespoons orange rind -- freshly grated 1 1/4 cups all-purpose flour -- sifted 1 tablespoon double-acting baking powder 1/2 teaspoon baking soda 1/4 teaspoon nutmeg -- freshly grated 1/2 teaspoon salt 1/3 cup milk - FOR THE STREUSEL TOPPING- 1/4 cup firmly packed light brown sugar 3 tablespoons unsalted butter -- cold, cut into bits 2 tablespoons sugar 2 tablespoons all-purpose flour 1/2 teaspoon cinnamon 1/3 cup chopped walnuts 1 large egg -- beaten lightly MAKING THE CAKE Butter an 8-inch square baking pan. Preheat the oven to 375 degrees F. In a large bowl, with a mixer, cream together the sugar and the butter. Add the pumpkin puree, sour cream, egg and orange rind; beat until well combined. Into another bowl, sift together the flour, baking powder, baking soda, nutmeg and salt. Stir the flour mixture into the pumpkin mixture alternately with the milk and blend until just combined. Pour the batter into the pan. MAKING THE STREUSEL TOPPING In a small bowl combine the brown sugar, butter, granulated sugar, flour and cinnamon; blend the mixture until it resembles coarse meal. Sprinkle the streusel evenly over the batter and top it with the walnuts. Bake the coffeecake in the middle of the oven for 45 minutes or until a cake tester inserted in the center comes out clean. Let the cake cool in the pan on a rack for 10 minutes and cut it into squares. Serve the cake warm or at room temperature. Contributed to the FareShare Gazette by Joan; 13 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Stew Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds beef stew meat -- 1-inch cubes 3 tablespoons cooking oil -- divided 1 cup water 3 large potatoes -- peeled and cut in 1-inch cubes 4 medium carrots -- sliced 1 large green pepper -- cut into 1/2-inch pieces 4 garlic cloves -- minced 1 medium onion -- chopped 2 teaspoons salt 1/2 teaspoon pepper 2 tablespoons beef bouillon granules 14 1/2 ounces tomatoes -- undrained, cut up 1 pumpkin -- 10 to 12 pounds In a Dutch oven, brown meat in 2 tablespoons oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes. Wash pumpkin; cut a 6 to 8-inch circle around top stem. Remove top and set aside; discard seeds and loose fibers from inside. Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace top. Brush outside of pumpkin with remaining oil. Bake at 325 degrees F. for 2 hours or just until the pumpkin is tender. (DO NOT OVERBAKE!) Serve stew from pumpkin, scooping out a little pumpkin with each serving. Yields 8-10 servings. Yield : 8 servings. From Oct/Nov '95 Taste of Home Contributed to the FareShare Gazette by Joan; 17 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 318 Calories; 15g Fat (43.7% calories from fat); 26g Protein; 18g Carbohydrate; 3g Dietary Fiber; 63mg Cholesterol; 876mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat. * Exported from MasterCook * Pumpkin Tortellini with Gorgonzola Cheese Sauce Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons butter 3 tablespoons minced shallots 1 cup pumpkin puree 3 tablespoons heavy cream 3 tablespoons grated Parmesan cheese 1 pinch nutmeg 1/2 pound gorgonzola cheese 1/2 cup heavy cream 1/4 cup chicken broth 1/4 cup Madeira 1 garlic clove -- smashed Heat 2 tablespoons butter, add shallots and saute for one minute. Add pumpkin and cook until mixture is slightly dry. Season with salt and pepper. Stir in cream and cook 2 minutes. Remove from heat and stir in cheese and nutmeg. Place 2 teaspoons in a wonton square and fold over to make a triangle, bring two ends together to make a hat. SAUCE : Crumble cheese in top of double boiler, whisk in remaining ingredients. Contributed to the FareShare Gazette by Jennie; 19 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Vinaigrette Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons pumpkin puree 1/4 cup vinegar -- cider or balsamic 1 garlic clove 1 teaspoon sugar 1/2 teaspoon salt 1/8 teaspoon black pepper 1/2 cup olive oil Finely chop or mash the clove of garlic. Put all ingredients except the olive oil into a bowl. Whisk all ingredients together. Mix well. Add olive oil and whisk well. NOTES : is important to mix the olive oil in last as salt will not dissolve in oil. I used a combination of cider and balsamic vinegar. Contributed to the FareShare Gazette by Jennie; 16 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Wild Rice Soup Recipe By : Chef to Chef Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup wild rice -- uncooked 2 tablespoons butter or margarine 1 cup chopped onion 4 cups chicken broth 16 ounces canned pumpkin 1/8 teaspoon white pepper 1 cup heavy cream Chives, parsley or roasted pumpkin seeds for garnish Cook wild rice according to package directions, drain. Melt butter in large saucepan and add onion and cook until light brown. Stir in broth and pumpkin and cook 10 to 15 minutes, stirring occasionally. Add wild rice and pepper and bring to a boil. Add cream and bring back to a boil, then reduce to a simmer. Tip Once you add the cream, the longer it simmers the thicker it will get. Garnish with fresh chives, parsley or roasted pumpkin seeds! Makes 6 to 8 servings. Contributed to the FareShare Gazette by Art; 10 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 210 Calories; 15g Fat (62.0% calories from fat); 5g Protein; 15g Carbohydrate; 3g Dietary Fiber; 49mg Cholesterol; 426mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 3 Fat. * Exported from MasterCook * Pumpkin-Millet Soup Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium Kabocha squash [also known as Japanese pumpkin] 1 cup millet -- dry 6 cups broth -- (vegetable or chicken) or use water 2 teaspoons nutmeg -- (or less) 1/8 teaspoon cayenne pepper Bring the broth to a boil in a large stock pot, add millet and simmer for about 30 minutes, until millet is well-cooked. Add squash, mix and simmer for another 15-20 minutes, until squash is tender. Puree the mixture in batches in a blender or food processor until it is reduced to a creamy texture. Add the nutmeg and pepper and reheat. Serve with a scoop of yogurt in each bowl. NOTES * A hearty soup with millet and Japanese pumpkin -- A delicious combination, this hearty soup makes a good side dish, and is great reheated for breakfast. * Butternut squash makes a good substitute for kabocha if you cannot find it at your local market. Yields 6 servings. 1986 USENET recipe Contributed to the FareShare Gazette by Joan; 15 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 130 Calories; 2g Fat (11.8% calories from fat); 4g Protein; 25g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Fat. * Exported from MasterCook * Puttanesca Sauce Recipe By : NapaStyle by Michael Chiarello Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups marinara sauce 1/4 cup broth -- or clam juice 2 teaspoons anchovy -- chopped and smashed 2 teaspoons salted or canned capers -- rinsed and chopped 1 tablespoon finely chopped fresh oregano 2 tablespoons finely chopped Italian flat leaf parsley 1 1/2 teaspoons red wine vinegar 1 1/2 teaspoons finely chopped hot chili peppers [oil packed from Italy] 2 tablespoons extra virgin olive oil 1/2 cup Kalamata and Picoline olives -- pitted and quartered 1/2 cup fresh tomatoes -- peeled, seeded and diced into 1/2-inch pieces 12 ounces cooked penne -- or rigatoni Whisk the marinara sauce and clam juice together. Add the remaining ingredients except the pasta; add additional seasoning to taste. Just before serving, warm the sauce and toss with the hot pasta. Serves 4 Source : NapaStyle by Michael Chiarello Formatted by Chupa Babi in MC: 07.10.07 Chef's Note: This versatile sauce can be made up to a week ahead. Toss with pasta, or spoon over grilled anything. Contributed to the FareShare Gazette by Chupa; 20 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 123 Calories; 9g Fat (64.6% calories from fat); 2g Protein; 9g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 479mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates. |
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