BAKED PUMPKINS???
CINDYCARDS
I once had a pumpkin that was baked (I SWEAR IT)
It had beef, tomatoes, pototoes, etc in it...
Does anyone have a similar recipe, it was GREAT!!!
Steve Kramer
I don't know about recipes, but I've been baking pumpkin and squash as a
dinner once every 8 days..... along side of onions, garlic, mushrooms,
eggplant, hot green peppers, and sometimes potatoes. We eat them all
with a big bowl of fresh kimchee, using the kimchee juices to help
flavor some of the other more bland veggies. Low calorie, zero fat, and
great taste!
Steve
Osaka, Japan
--
"The real voyage of discovery is not in seeking new lands,
but in seeing with new eyes!"
girl...@hotmail.com
cindy...@aol.com (CINDYCARDS) wrote:
>
> I once had a pumpkin that was baked (I SWEAR IT)
> It had beef, tomatoes, pototoes, etc in it...
> Does anyone have a similar recipe, it was GREAT!!!
>
If you click on this url to SOAR: http://soar.Berkeley.EDU/recipes/ and type
in "stuffed pumpkin" you will find at least 5 recipes for various ways to
stuff and bake a pumpkin.
Yummy!
Sharon
<><
-----------== Posted via Deja News, The Discussion Network ==----------
http://www.dejanews.com/ Search, Read, Discuss, or Start Your Own
Michael Edelman
CINDYCARDS wrote:
> I once had a pumpkin that was baked (I SWEAR IT)
> It had beef, tomatoes, pototoes, etc in it...
> Does anyone have a similar recipe, it was GREAT!!!
I think you just described a recipe. Why not just take a beef
stew recipe you like, put it in a pumpkin and bake it, and tell
us how it turns out?
Jeff Smith, on one of his Thanksgiving shows, described a
Colonial era "pumpkin pie" that was in fact baked in the pumpkin.
Similar idea.
--
Michael Edelman http://www.mich.com/~mje
Telescope guide: http://www.mich.com/~mje/scope.html
Folding Kayaks: http://www.mich.com/~mje/kayak.html
Spambait
rhu...@fcc.gov jqu...@fcc.gov sn...@fcc.gov rch...@fcc.gov
cust...@email.usps.gov consum...@ftc.gov
admin@loopback $LOGIN@localhost $LOGNAME@localhost
$USER@localhost
$USER@$HOST -h1024@localhost ro...@mailloop.com
Becca
Becca
* Exported from Key Home Gourmet *
Stuffed Pumpkin
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium pumpkin -- 12-14 inches diamete
2 tablespoons honey
2 tablespoons soy sauce
1 cup water
1/2 pound chestnuts -- fresh
1/4 cup raisins
1 medium apple -- chopped
1/2 cup walnuts -- chopped
1/4 cup celery -- diced
1 medium onion -- chopped
2 ears corn -- cut from the cob
1 medium green pepper -- chopped
4 cups brown rice -- cooked
2 teaspoons oil
1 pound tofu, firm
paprika
1/4 teaspoon mace
3 tablespoons Braggs Aminos or milk soy sauce
1/4 teaspoon cinnamon
parsley -- for garnish
Preheat oven to 350 degrees.
Wash pumpkin and cut off the top. Scoop out seeds and strings. Mix
honey and soy sauce and spread evenly inside of pumpkin. Place 1 cup of
water in bottom of a large baking pan. Put the top back on the pumpkin,
place in baking dish and cover with foil. Bake for 20 minutes, or until
pumpkin is just starting to become tender.
Prepare chestnuts by cutting off the shells. The chestnuts will have a
soft brown skin under the shell. Steam the chestnuts for about 15
minutes, or until tender. Rinse in cool water and slip off the skins.
Chop coarsely.
Combine chestnuts, raisins, apple, walnuts, celery, onion, green pepper
and brown rice. Mix well.
Heat the oil in a medium pan. Cut tofu into pieces and add enough
paprika to give it a pleasing color. Cook tofu in oil over high heat
for about 3 minutes, stirring constantly.
To the rice mixture, add the tofu, mace, Braggs Aminos and cinnamon and
mix until well blended.
Fill the pumpkin with this mixture and replace top back on pumpkin.
Place in a baking pan with 1/4 inch water in the bottom. Bake for 45
minutes, garnish and serve.
- - - - - - - - - - - - - - - - - -
NOTES : Once, I served this in small, individual serving sized pumpkins,
and it turned out great. I would adjust the baking time, however.
C.L. Gifford
>
> I once had a pumpkin that was baked (I SWEAR IT)
> It had beef, tomatoes, pototoes, etc in it...
> Does anyone have a similar recipe, it was GREAT!!!
Here is a simple one.
Hobo Stew
Cut the top third of a pumpkin off neatly and remove seeds and
strings.
Place in the bottom of the pumpkin:
1 lb. ground chuck
1 whole potato
1 carrot (stand it on end if possible)
1 whole apple
1 whole onion
Replace the lid of the pumpkin.
Bake for 1 to 2 hours at 325F, depending on the size of your
pumpkin.
If you have a large enough pumpkin you can add 2 of each item but
be careful of the amount of meat - too much fat draining can over
soften the bottom of your pumpkin.
Liam
sue...@erols.com
>In article <19981009013715...@ng42.aol.com>,
> cindy...@aol.com (CINDYCARDS) wrote:
>>
>> I once had a pumpkin that was baked (I SWEAR IT)
>> It had beef, tomatoes, pototoes, etc in it...
>> Does anyone have a similar recipe, it was GREAT!!!
>>
This is wonderful
* Exported from MasterCook *
Amazon Pumpkin and Shrimp
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Fish And Seafood
Holidays Main Dish
Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 2-3lbs pumpkin
2 lbs medium shrimp
2 large yellow onions -- -chopped
3 cloves garlic
4 large plum tomatoes
2 bunches cilantro
olive oil for sautéing
salt and pepper
Tabasco Sauce
white rice-steamed
Line a roasting pan with heavy foil. Preheat oven to 350
Slice off top of pumpkin and save to use as cover/lid.
Take out pumpkin seeds and strings.
Sauté chopped onions till translucent and beginning to caramelize in
the olive oil.
Chop and add garlic to the onions.
Add salt and freshly ground pepper.
Clean and devein shrimp.
Chop tomatoes and sauté with onions and garlic till the tomatoes have
softened.
Add shrimp and sauté until shrimp turn pink. Don't overcook!!
Chop the cilantro and sprinkle over the shrimp mixture. Taste for
salt and pepper.
Fill the pumpkin with the shrimp mixture. Cover with lid. Bake until
the pumpkin is soft.
Dish out shrimp and pumpkin together.
Serve with rice.
from Through the Front Door
recipes from Ashfield Homes
A Brazilian Indian recipe- easy to make, beautiful to serve
and delicious to eat. Serve with rice and sprinkle with
Tabasco sauce if you like spicy food.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Amazon Pumpkin and Shrimp
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Fish And Seafood
Holidays Main Dish
Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 2-3lbs pumpkin
2 lbs medium shrimp
2 large yellow onions -- -chopped
3 cloves garlic
4 large plum tomatoes
2 bunches cilantro
olive oil for sautéing
salt and pepper
Tabasco Sauce
white rice-steamed
Line a roasting pan with heavy foil. Preheat oven to 350
Slice off top of pumpkin and save to use as cover/lid.
Take out pumpkin seeds and strings.
Sauté chopped onions till translucent and beginning to caramelize in
the olive oil.
Chop and add garlic to the onions.
Add salt and freshly ground pepper.
Clean and devein shrimp.
Chop tomatoes and sauté with onions and garlic till the tomatoes have
softened.
Add shrimp and sauté until shrimp turn pink. Don't overcook!!
Chop the cilantro and sprinkle over the shrimp mixture. Taste for
salt and pepper.
Fill the pumpkin with the shrimp mixture. Cover with lid. Bake until
the pumpkin is soft.
Dish out shrimp and pumpkin together.
Serve with rice.
from Through the Front Door
recipes from Ashfield Homes
A Brazilian Indian recipe- easy to make, beautiful to serve
and delicious to eat. Serve with rice and sprinkle with
Tabasco sauce if you like spicy food.
:
panj...@webtv.net
HOLY MOLY
ECricket77
"pie pumpkin 99 cents each" I choose the largest one about 8 pounds, cut
around the top like a jack-o lantern , left the lid on and placed
in a 350 degree oven for about 1.5 hours. I am not sure of the time because i
was buisy with
chores out side. I checked on it from time to time and lifting the lid it was
steaming inside.
After the oven i scraped out the pumpkin meat
and placed some in a casarole dish mixed it with a bit of butter,salt , brown
sugar and placed several large marshmellows deep into the midst of it all. Back
into the oven what we were having for dinner for about 40 minutes.
My mom never served us pumpkin we always made faces on them and set them
outside to rot. What a waste . Pumpkin is now
a family favorite. What a great way to provide
high value nutrients to kids, especially beta-carotene.
Rick
stay at home dad of 2 lively kids
Ivan Weiss
Yo Rick, try this one with your leftover cooked mashed pumpkin: Fry up a
mess of pork sausage with a couple chopped onions. When the sausage is
nicely browned, drain off the excess fat, then mix with the pumpkin and
corn kernels, put in a flat casserole, top with grated cheese, and bake.
I make this every year with my leftover pumpkin. The ingredients can be
added in any proportion. I put it in Rubbermaid portion-sized containers
and freeze it, then take it to work and cook it in the microwave. Give it
a try.
Ivan Weiss BORE: n., A person who talks when you
Vashon WA wish him to listen.
-- Ambrose Bierce: "The Devil's Dictionary"
Dr. Edward S. Warren
paper thin. The scrapings are then processed to make pies. The
lid is cut out and then using a large spoon held in the fist, the scraping
is done on the inside firmly until quite thin. The thin-shelled pumpkin
makes a great jack-o-lantern with its translucent hull and clever carving
of eyes, nose, and mouth.
Sincerely yours,
Edward Warren
war...@uiuc.edu
Margarita
I think maybe a grapefruit spoon might have worked better,
now that I think of it...duhhh
--
Margarita
To reply: Delete the words REMOVETHIS
paul & maxine in RI
**
**> I found a pumpkin at the store , sign said "pie pumpkin 99 cents
each"
**> I choose the largest one about 8 pounds, cut around the top like a
**> jack-o lantern , left the lid on and placed in a 350 degree oven
for
**> about 1.5 hours. I am not sure of the time because i was buisy
with
**> chores out side. I checked on it from time to time and lifting the
lid
**> it was steaming inside. After the oven i scraped out the pumpkin
meat
**> and placed some in a casarole dish mixed it with a bit of
butter,salt ,
**> brown sugar and placed several large marshmellows deep into the
midst of
**> it all. Back into the oven what we were having for dinner for
about 40
**> minutes.
**> My mom never served us pumpkin we always made faces on them and
set
**> them outside to rot. What a waste . Pumpkin is now a family
favorite.
**> What a great way to provide high value nutrients to kids,
especially
**> beta-carotene.
We always cut our jack-o-lanterns right after school on Halloween.
Then, after they have served their purpose, we cook them up, cut out
pieces and all, and make all sorts of things with them.
Recently, someone had given me a recipe for butternut squash soup, so
when I went to make it, I grabbed a container of cooked pumpkin, and
what I thought was another. Made the soup, and found it tasted not
at all like pumpkin and cider (as twas supposed to be), but
like...like _mango_. Forgot I'd had that in the freezer, too.
Grabbed another container of pumpkin, finished the soup, and served it
with a dash of curry powder on top. Went well with the mango.
maxine in ri
phos8516 at postmaster dot uri dot edu
do...@my-dejanews.com
"Tolleman and Rachel Gorham" <tgo...@sierratel.com> wrote:
>
> Dr. Edward S. Warren wrote in message <70ltfo$37s$2...@vixen.cso.uiuc.edu>...
> >We scrape the insides out of our pumpkins until the shell is almost
> >paper thin. The scrapings are then processed to make pies.
>
> produce pie(s) from them. :)
> Rachel
>
>
When i use fresh pumpkin for pies i clean out the seeds and stringy stuff
from inside, cut the pumpkin into sections and then boil just until tender. i
then drain it, let it cool, peel the skins, and puree in a food processor (a
blender will work too). i find the next step to be very important to get pies
that are firm and not runny after being baked: strain the puree in a
cheescloth or small-holed collander to extract the excess moisture. in fact,
i place a plate and weight on top of it to really do the job. but save the
juice--it's great when added to soups, especially potato soup. karla