Sentences with phrase «cook your pumpkin until»

Not exact matches

Also made a little pumpkin - apple spice sauce, by cooking apple with some spices and water (cinnamon, nutmeg, cloves & cardamom) until all the water is absorbed and apple is tender.

Frozen pumpkin puree — > added to oats half way through cooking (in the microwave)-- > mixed with chia seeds, cinnamon, & raisins — > microwaved until thick

For cooked pumpkin puree — steam in a small amount of water until fork - tender.

Add the cooked quinoa, hazelnuts, pumpkin seeds, cherries, salt, and pepper and continue to cook until the mixture is warmed through.

Right before the pumpkin is done, cook the pasta until al dente, according to directions on package.

Add pumpkin seeds and cumin and cook, stirring, until lightly toasted and fragrant, 4 — 5 minutes.

Thick, hearty French bread slices are dredged in a mixture of pumpkin puree, eggs, and warm spices, then cooked until golden and served with orange honey butter.

Stir in the pumpkin and seasonings with the last cup of broth, and cook until creamy and all liquid is absorbed.

You stir the ingredients together in the slow cooker insert and put it on low heat for 2 to 3 hours until the pumpkin is tender.

Cover it and cook the curry for 2 to 3 hours on low heat, until the pumpkin is tender.

Add a little bit of water to the bottom and cook on low for about 45 minutes, or until the pumpkin is fork - tender.

Add Thai Pumpkin Sauce, snow peas and chicken and simmer until slightly thickened and chicken is cooked through.

Cook the chunks of pumpkin in water until soft — to start, some of the pumpkin chunks should be partially above the water.

Bake for 30 to 50 minutes at 400F (cooking time will vary depending on the size of your pumpkin), or until the flesh is really soft.

Once it is boiling nicely, reduce to a simmer and continue cooking for about 20 minutes, or until the pumpkin is fork tender but not completely falling apart.

1 cup cooked pumpkin (cut in half, scoop out seeds, place cut side down on baking sheet and bake at 350 until soft.

Cook pumpkin seeds and remaining 1 tablespoon oil in reserved skillet over medium heat, stirring, until seeds are golden brown, about 1 minute.

Cook on medium heat, covered until the pumpkin is cooked.

Cook uncovered until beef and pumpkin are tender, about 1 hour longer.

Allow to simmer uncovered for 15 minutes, or until the pumpkin is cooked.

Cover the pan and continue cooking until the pumpkin is tender.

Used one pie pumpkin instead of canned (cut in half, take seeds out, put in microwavable dish with some water and cook for approximately 20 minutes or until tender, scoop out flesh and puree with a hand blender).

Bake for 45 to 60 minutes or until pumpkin still holds it shape but flesh is cooked and can be pierced easily with a toothpick.

The pumpkin puree and sugar are cooked together first until they are darkened and practically caramelized, intensifying the pumpkin flavor.

Cook for 5 - 8 minutes or so, whisking relatively constantly until the pumpkin butter thickens up and turns a burnt - caramel color (dark honey - brown).

Five minutes before the pumpkin is roasted warm oil in heavy frying pan and add salmon, cooking until crispy then turning over to crisp up the other side

Cook until pumpkin is tender and can be pierced with a fork.

Blend the cooked sweet potato / pumpkin / squash with the egg, vanilla extract and almond milk until smooth.

Reduce the heat to simmer and cook the pumpkin for 20 minutes, until fork tender.

In the food processor or blender, place the cooked pumpkin flesh, yogurt, eggs, 4 Tbsp of sugar, vanilla, cinnamon and nutmeg and process until it is well blended.

Cook several minutes, stirring so that it doesn't stick, until the pumpkin doesn't smell as «raw».

Stir in pumpkin and salt; continue to cook, stirring often, until mixture bubbles up like polenta, about 4 minutes more.

Simply cook crushed garlic and a chopped fresh red chilli in a pan, add pumpkin seeds and spices and cook until the seeds start to pop.

Cook until the garlic starts to brown, then add the pumpkin seeds and spices.

Continue cooking on medium heat until the pumpkin seeds start to pop (approximately 5 minutes), then add the drained black beans and stir gently until they are heated through.

Cook the pumpkin seeds, stirring and shaking the pan, until they are lightly toasted (3 to 5 minutes).

Basically, all you have to do to make Homemade Pumpkin Puree without an oven is to use a steamer basket or a rice cooker and steam your cubed pumpkin untiPumpkin Puree without an oven is to use a steamer basket or a rice cooker and steam your cubed pumpkin untipumpkin until soft.

Cook for 3 - 5 minutes, or until the pumpkin and sweetener dissolve and the mixture is steaming.

Add 1/2 cup raw pumpkin seeds and cook, stirring frequently until toasted and starting to pop.

Reduce heat to a simmer and cook, stirring occasionally, until chicken is cooked through and pumpkin is tender, about 20 minutes.

Add the cooked pumpkin, sugar, cinnamon, ginger and vanilla into a blender (or food processor) and blend until thick and smooth, around 20 seconds.

Put the chicken and the pumpkin in the pan, bring to a boil, reduce heat and cook, covered, until everything is soft.

Cook pumpkin for 20 minutes or until the pumpkin is soft.

Boil 3/4 almond milk, 1/2 ripe banana, and a 1/4 cup pumpkin puree add oats, turn heat to low, add cinnamon and pumpkin pie spice, keep stirring until the oats are cooked.

While pasta is cooking, combine basil, pumpkin seeds, garlic, olive oil, salt & pepper to a food processor and blend until combined to desired consistency.

Add coconut milk and pumpkin puree, and cook until heated through.

1 To make the puree, roast chunks of peeled and seeded pumpkin tossed in the oil at 190C / 375F / gas mark 5 until cooked through.

Whisk in pumpkin purée, condensed milk, cream, syrup, and salt and cook, whisking frequently, until mixture is thick and pudding - like in consistency, about 5 minutes.

Bake the pumpkin in the oven, and after is completely cooked just mash it with butter, milk, salt and pepper, until it becomes a rich, creamy paste.

To make the mash all you need to do is peel the pumpkin, chop it into inch cubes and steam it for 30 minutes until cooked through.