Cooking Pumpkin
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Cooking Pumpkin
  Pumpkin  
Last updated 6/12/2012 1:17:41 AM. Recipe ID 48199. Report a problem with this recipe.
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      Title: Cooking pumpkin
 Categories: Miscell, Info
      Yield: 1 Servings
 
           See text
 
  OVEN-COOKING BAG: Cut the pumpkin in halves, quarters or large chunks.
  Scrape out the seeds and strings. Place pumpkin pieces, cut side
  down, in a 16x10 or 14x10 oven cooking bag. Close the bag with a
  twist tie and make 6 (1/2") slits in the top near the twist tie. Bake
  at 350~ 45 to 60 minutes, or until the pumpkin collapses. When cool
  enough to handle, carefully remove the peel from the pumpkin meat,
  and pure the meat in a blender or food processor. RANGE TOP: Halve
  the pumpkin. Scoop out the seeds and fibers. Cut the pumpkin into
  large pieces, then peel each piece with a vegetable peeler. Cut
  pieces into 1/2" cubes. Place cubes in a large, heavy saucepan and
  cover with about 1" cold water. Bring to a boil, reduce heat and
  simmer covered until tender, 10 to 15 minutes (larger pieces may take
  20 to 25 minutes). Stir occasionally to prevent scorching. Drain and
  mash, or process in food processor with a little cooking liquid to
  moisten. If desired, add a little margarine and seasonings (salt,
  black pepper, dried thyme, etc.) and heat until margarine melts. OVEN
  BAKING: Preheat oven to 350~. Halve pumpkin. Remove the seeds and
  fibers. Cut into 2" pieces and peel. Put peeled pieces in a shallow
  baking dish, and brush with melted margarine. Sprinkle with salt and
  pepper. Bake, uncovered, 45 minutes, or until tender, brushing
  several times with margarine. Serve as a vegetable. MICROWAVE: Weigh
  pumpkin to determine the correct timing; allow 7 minutes per pound.
  For a medium-size pumpkin, cut it in half vertically, then scoop out
  the seeds and fibers. Place one half, cut side down, in a 12x8
  microwavable baking dish. Microwave on high, uncovered, 18 to 22
  minutes, or until tender, rotating dish once or twice during cooking
  time. Repeat procedure for the other half. Cool until easy to handle.
  Scoop out pulp and place in a blender or food processor. Puree at
  medium speed until smooth. Like prune puree and applesauce, pumpkin
  puree can serve as a fat substitute in breads, muffins and cakes,
  according to Sandra Woodruff, author of Secrets of Fat-Free Baking.
  Woodruff says to increase the amount of pumpkin as you eliminate fat.
  For half the butter, margarine or other solid shortening in cookies,
  substitute three-fourths as much pumpkin (i.e., if a recipe calls for
  1 c butter, use 1/2 c butter and 4 to 6 tb mashed pumpkin). Bake
  reduced-fat and fat-free cookies at 275 to 300~. NOTE: If puree is
  watery, simmer over low heat in a heavy-bottom pan instead of
  draining off liquid; draining removes much of the flavor.




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Recipe ID 48199 (Apr 03, 2005)

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