Recipes to share

[The Meromorph]

Pumpkin Casserole
*This one is from Utah*
from:  Diane Gledhill of Tremonton, UT

Ingredients

1 Medium Pumpkin (gutted ) Save Pumpkin Top

1 lb. Ground Beef cooked

1sm Onion

2 ½ to 3 cups Minute Rice Cooked

2 cans Cream of Mushroom Soup

1 Tbs. Soy Sauce

1 tsp. Brown Sugar

1 sm can Water Chestnuts (optional)

Salt and Pepper to taste

Precook rice. Cook ground beef and onion until done. Add remainder ingredients to the ground beef and rice mixture. (If mixture is too sticky add a little milk or water)
Once stirred thoroughly pour mixture into pumpkin and bake (yes the whole pumpkin) at 375 degrees for 20 minutes or until hot in the middle.
Serve with breadsticks, cornbread, or garlic bread.

[Aggie]

Hehe... this one's already resting in pieces.    (oh, do see the previous recipe)

Besides, it wouldn't have fit in the oven... it was a BIG one.  That recipe would be nice with the smaller sugar pumpkins, I bet.

I might try to get the stewed bit turned into something pudding or pie-like eventually; it's already been spiked with cinnamon sticks, whole cloves, some chunks of (pickled) ginger and a splorch of molasses.  The piece in the oven is taking a LONG time to cook; I think it might be turned into hobak juk eventually.

[Bob in a quantum-state-of-faith]

Roasted / toasted pumpkin seeds are supposed to be quite tasty.  I had some once, years ago, but I don't know a recipe - I remember them being good, though.  (but, then again, I remember lots of things that later turn out to be -- well wrong. )

[Sibling Chatty]

The pumpkin mass can always be used to make pumpkin bread.

I use my banana bread recipe and just put in pumpkin and change the spices...but I don't actually measure anything so...Google for a recipe??

It'll also work with a zucchini bread recipe.

[Aggie]

Sounds like the ticket.  I tried to make "no measurement" pumpkin pancakes this morning...  they turned out way too moist.  I've got a big potful of the stewed stuff to try to deal with still.

[Vita Curator]

Does anyone have a good recipe for pumpkin soup?  I'd like to make a pot for Thanksgiving.  I found a few on the net but I'd rather use a "tried and true" recipe.

Thanks in advance!

[Aggie]

Can I send you some pumpkin?

[Duke]

I've got a recipe. It's not much, but I invented it. 

So, do any of ya'll know that Torani Syrup stuff? Anyway, they use it in italian sodas in coffeeshops on the Mainland (did I just say mainland?). You need that (whatever flavor you want), tap water, cream (the stuff we have is called "Heavy Whipping Cream", but it's not whipped, just a liquid) and a cup. You fill the cup nearly full (or however much you want), and pour the Torani in until it the water looks pretty colored by the syrup (it's not a science). Then you take the whipping cream, and pour some in (not too much, a little goes a long way). Stir, and if it doesn't look creamy enough, put some more in (I told you, it's not a science). Once it's well mixed, you can put some ice in it, stir it a little more if you like, and drink it.

Well, I like it.


Duke

[anthrobabe]

Roasted / toasted pumpkin seeds are supposed to be quite tasty.  I had some once, years ago, but I don't know a recipe - I remember them being good, though.  (but, then again, I remember lots of things that later turn out to be -- well wrong. )

They are really good:
this is what I do and one reason I really like Halloween- jack o-lanterns and roasted fresh pumpkin seeds

Pumpkin seeds/roasted

take the fresh seeds from old Jack and get as much of the stringy goop off as possible- it helps to put them in a collander and rinse and such under cool running water.

Pour them out of the collander on to paper towels or a very clean cloth towel and let them dry out. A couple of hours will do- or even overnight.

When they are dry take and place in a shallow layer on an oiled cookie sheet- then add some more oil- kind of eyeball it- you want them coated but not drippy- stir very well- I prefer canola oil, but you can try what you have.

next sprinkle on the seasoning. Salt is "traditional" but try some chili powder or make a sweet/hot mix with chili powder and some sugar. For 1st timers I suggest sticking with salt and then branching out!

Then roast the seeds in a 300 degree oven until dry and crunchy- watch them and stir them every 10 to 15 minutes- the time it takes to roast them varies due to water content in the seeds themselves ( before you have only dried the outside not the inside) now you are roasting the seeds themselves. Take one out and crack it open and try it- when they are the "consistancy" of roasted sunflower seeds they are done. If you have left stringy goop on them it will burn a bit but usually does not hurt the flavor- just pick stuff out if it gets to burned as you are stirring them.

Good luck!

[Bob in a quantum-state-of-faith]

Roasted / toasted pumpkin seeds are supposed to be quite tasty.  I had some once, years ago, but I don't know a recipe - I remember them being good, though.  (but, then again, I remember lots of things that later turn out to be -- well wrong. )

They are really good:
this is what I do and one reason I really like Halloween- jack o-lanterns and roasted fresh pumpkin seeds

Thanks!  That is easy enough, I must try it.  Too bad pumpkins are out of season 'round here...

[anthrobabe]

I've tried buying extra pumpkins during season- but then I wind up just eating totally disgusting quantities( ever see Prymat Conehead cook breakfast?) of seeds instead of using the "daisy seal- a -meal" thingie I have to store them for later.

I really like to go to the bodega and buy the chili-lime flavored pumpkin seeds in the plastic bag.

Oh and DUKE---- you know you've been in HI too long when you start referring to it as the mainland. 

[Bluenose]

Been thinking about comfort food, and my wife's favourite is rice pudding, so I thought I might post the recipe here.  Just note that making a rice pudding is not an exact science, you can vary the ingredients and play around with it to suit your heart's content.

RICE PUDDING

3 Tablespoons calrose rice (medium grain) - but any rice will do in a pinch
3 cups milk
1/3 cup full cream milk powder (skim milk powder also works, but the result is not as creamy)
1 teaspoon sugar
1/2 teaspoon vanilla essence
pinch of salt
Fresh ground nutmeg

Method:

Put the rice in a large saucepan (you need one with a close-fitting lid) and pour in enough water to just cover the grains.  Place over medium heat, stirring occasionally until water has almost completely been absorbed.  Add remaining ingredients, except nutmegg and stir to ensure rice does not stick.  Return to heat and, stiring frequently to prevent the rice sticking, bring almost to the boil then turn heat right down as far as it will go, on a gas range use a heat spreader as well, and put the lid on the saucepan.

Cook for about 40 minutes to an hour stirring occasionally until the rice has expanded and the liquid is fairly thick, but not so much that the whole lot has turned to stodge!  Pour out into a pudding basin, or individual serving bowls and lightly sprinkle with freshly ground nutmeg.  Allow to cool until quite warm and serve with a generous dollop of home made raspberry jam.

Sibling Bluenose

[Kiyoodle the Gambrinous]

I've decided to share a little recipe I got from my mother. I've made it on Tuesday and had a few friends over for lunch, and they loved it. So here it comes:

Jufka (would probably be written in English as Iufka)

We need:
1 Chicken (can be a whole one, but better is 4 legs)
100g of bacon
1/2kg of wide noodles
4-5 onions (depending on size)
1 carrot
1/4 parsley
1/4 celery
salt, pepper, paprika, some kind of spice you use for soup (I use Vegeta, but don't know how available it is)

1) We cut 3-4 onion and the bacon and roast it
2) We take the chicken and put it in about one litre of cold water, together with one onion, carrot, celery, parsley (the vegetable should not be cut in pieces), add a little pepper, salt, and the soup spice and cook it till the chicken is soft (we get a kind of soup)
3) We put the roasted bacon and onions in a pan, then the boneless chicken, we sprinkle it with two spoons of paprika and cover it with the noodles (uncooked)
4) Then we pour the water, we cooked the chicken in, over it, till the noodles are covered (without the vegetables). If you like spicy food, you may add some chili paprikas
5) We bake the whole thing for about 3/4 hour (might take longer, depending on the oven) during that time we sink the noodles under the water, so they don't turn black from above.

The result should look s=something like this:

[anthrobabe]

Cornbread Salad.
This is a good main dish that's different.

I'll be that being from Texas Sibling Chatty has a version of this.

It's really flexible- take out what you don't like and add what you do.
I make this for a crowd, you can make less.


Cook and cool your cornbread- day old is fine- this is probably how the recipe began-with leftovers. for this I would use about 1 deep 12 inch skillet of cornbread. If you use the Jiffy mix ( shhh, I won't tell) it would be about 4 boxes mixed and cooked

crumble the cornbread into rather large chunks in the largest bowl you can find, you will be mixing more later so you don't want to start with( and end up with) fine crumbles.

next add the following:
*1 can rinsed and drained dark red kidney beans
mix well but be gentle
*1 can drained whole kernel corn
mix well -gently
*1 medium finely chopped red onion( or one bunch green onions/scallions)
mix well-gently
*1 small jar of diced pimento drained
mix well-gently
*1 and 1/2 half cups your favorite shredded cheese
mix well-gently
*1 cup diced ham/turkey/chicken ( optional)
mix-well-gently
*about 1 cup Ranch salad dressing. You want to make everything moist but not glooey and clumpy, this is going to be in the icebox to marinate so go easy and add more later if it's not enough. Some ppl like to use 1 cup sour cream and 1 cup mayonaise mixed with one packet of dry ranch dressing mix- it's good too.
again mix well- gently
*salt and black pepper to taste
Cover the bowl and put it into the icebox for at least 2 hours-
Instead of mixing- some people like to layer the ingredients.
serve cold.

now - I add everything to it-this is just a basic start. Can you put in mushrooms and black olives? Yes. Could you use a different dressing? Yes. I even put jalapenos in it once ( I love the nacho slice ones in the jar).

good luck and let me know of any good variations you come up with.

[ivor]

I'll bet that would be good with some diced Mango and Jalapeños.