Sentences with phrase «cooked pumpkin puree»

Just one cup of cooked pumpkin puree delivers 245 percent daily value of vitamin A, a vitamin essential for healthy eyesight, reproduction and immune system health, and bone growth.

* Note: To make cooked pumpkin puree - Preheat oven to 375F.

Just one cup of cooked pumpkin puree delivers 245 percent daily value of vitamin A, a vitamin essential for healthy eyesight, reproduction and immune system health, and bone growth.

It's important to use cooked pumpkin puree..

2 cups cooked pumpkin puree 1/4 cup pure maple syrup 1/4 cup coconut oil, melted 2 tsp cinnamon 2 tsp ground ginger 1 tsp nutmeg 1 tsp allspice 1 tsp cloves 1/2 tsp himalayan pink salt 3 cups oats 2 cups coconut thread 1 cup cashews 1/2 cup pecans 1/2 cup pumpkin seeds

This simple Pumpkin Black Bean Soup can be made with canned or fresh cooked pumpkin puree.

Afterwards, I added some vegetable broth and cooked the pumpkin puree for few minutes.

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

Cooking pumpkin puree is easy.

As an oatmeal addict, my favorite (late) Sunday breakfast is a bowl of oatmeal cooked in coconut and almond milk topped with pecans and a dollop of pumpkin butter (you should try this out by slow cooking pumpkin puree with cinnamon, ginger and maple syrup, it is just addictive!).

Slow Cooker Pumpkin Puree — Super easy way to prepare homemade and delicious pumpkin puree, and it's so so so much better than store - bought!

Not exact matches

This is an easy recipe to prepare, but if you want an even quicker version, used canned pumpkin puree or a 12 - ounce package or frozen cooked winter squash as a base.

Add in the spices, pumpkin puree and coconut sugar and cook for another minute.

Then i blended the cooked apple and pureed pumpkin along with 1 medjool date together.

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

Three 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed and drained 1 cup drained canned tomatoes, chopped 1 1/4 cups chopped onion 1/2 cup minced shallot 4 garlic cloves minced 1 tablespoon plus 2 teaspoons ground cumin 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 stick (1/4 cup) unsalted butter 4 cups beef broth a 16 - ounce can pumpkin puree (about 1 1/2 cups) 1/2 cup dry Sherry 1/2 pound cooked ham, cut into 1 / 8 - inch dice 3 to 4 tablespoons Sherry vinegar

Ingredients 2 cups flour 1 1/3 cups rolled oats 1 teaspoon baking soda 3/4 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 2/3 cups sugar 2/3 cup canola oil 2 tablespoons molasses 1 cup canned pumpkin or cooked pureed pumpkin 1 teaspoon vanilla 1 tablespoon ground flax seeds 1 cup walnuts, finely chopped 1/2 cup raisins

My brother, Peter is experimenting more with pressure cooking to make things like this homemade pumpkin puree.

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.

Love the little Japaneses pumpkins so this will be perfect for breakfast, planning to add a pinch of cardamom (something else I love the taste of)-- I also make my own puree but I make it in the microwave by washing, poking holes in the top and cooking on high till the juices start to leek out the holes than let sit a few minutes (easier to cut cooked) The oven works as well - like a giant baked potatoe.

I haven't ever cooked pumpkin before, I just buy the canned pumpkin puree which is already cooked.

1 tablespoon olive oil 1 medium onion, diced 2 large coves garlic, minced 1/2 cup water or vegetable broth 16 ounces soy crumbles or diced chicken flavored seitan (or 8 ounces faux meat plus 8 ounces cooked rice) 1/2 cup (4 ounces) vegan cream cheese 1 1/2 cups shredded vegan cheddar or cheddar - jack blend 1 package taco seasoning or 1 tablespoon ground cumin, 2 teaspoons smoked paprika or chili powder, and 1 teaspoon dried oregano 2 cups roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray and roast at 450 degrees for 10 minutes on each side) 1 can black beans, rinsed and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed pumpkin

It's easy to add some pumpkin puree to your rolled oats as you cook them on the stove.

In a large bowl, mix together the cooked onions (don't bother washing the skillet), mashed potatoes, bacon, pumpkin puree, egg, salt and pepper.

Tip: You can use cooked fresh pumpkin puree in place of the canned pumpkin.

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).

It's just pumpkin that's been cooked and pureed.

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

ricotta cheese 1 cup pumpkin puree (not pie filling) 1 tsp vanilla 1 1/2 cups flour 1 tsp baking powder 1/2 tsp salt 1/2 tsp cinnamon 1/4 tsp nutmeg pinch of ginger pinch of cloves butter, oil or cooking spray, for frying

If you are freezing pumpkin puree be sure to use the smaller cooking pumpkins (often sold as «pie pumpkins») as the ones sold for Jack O'Lanterns are very watery and not as flavorful.

1 cup canned pumpkin puree (if using fresh pumpkin puree, withhold 1 to 2 tablespoons of the required liquid and readjust before cooking)

Yield: 8 servings Prep Time: 15 minutes Cook Time: 8 hours Total Time: 8 hours and 15 minutes Ingredients: 1 pound lean ground beef 1 medium onion, chopped 1 green bell pepper, diced 1 (28 ounce) can diced tomatoes with juice 2 cups tomato juice 2 (15.25 - ounce) can black beans, drained 1 (15 ounce) can pumpkin puree 2 tablespoon chili powder 2 teaspoon cumin 1 teaspoon pumpkin pie spice 1/2 teaspoon salt 1/2 teaspoon pepper hot sauce to taste Directions: One Year Ago: Turkey Shepherd's Pie.

2 c of quick cooking oats 1/4 c of brown sugar 1 tsp of cinnamon 1/4 tsp of pumpkin pie spice 2 tbl of slivered almonds (any nut would work) 1 tsp of baking powder 1 tsp of vanilla extract 1.5 c of almond milk (vanilla) 1/2 c of pumpkin puree 1 egg, beaten Cookincooking oats 1/4 c of brown sugar 1 tsp of cinnamon 1/4 tsp of pumpkin pie spice 2 tbl of slivered almonds (any nut would work) 1 tsp of baking powder 1 tsp of vanilla extract 1.5 c of almond milk (vanilla) 1/2 c of pumpkin puree 1 egg, beaten CookingCooking spray

I had just cooked / pureed a leftover Thanksgiving pumpkin and this was a great way to use some of it.

Combining coconut milk, pumpkin puree, maple syrup, and sweet spices, this ice cream is a fall treat, on its own or served over a warm dessert.You can cook a fresh pumpkin for this recipe if you like, but canned works just fine.

-LSB-...] potato nachos from What's Gaby Cooking Bake football truffles from Texanerin Baking Drink a chilly irishman from Oh, Ladycakes Try homemade pumpkin puree from Blogging over -LSB-...]

When oats have cooked for about 5 minutes, stir in chia seeds, pumpkin puree, mashed banana, seasonings and a stevia packet (optional).

Is the pumpkin puree from cooked or raw pumpkins?

I have fresh pumpkin puree and two more to cook up!

no pumpkin puree - cook a butternut squash in the microwave (sweet potato was my next choice, but I found the butternut in my Fall display) and puree it in a blender with warm water.

Add the pumpkin puree and cook for about 2 minutes.

Can you give us your tips for cooking the pumpkin in order to get the puree?

Check out Averie Cooks for the recipe for this REAL pumpkin spice latte, but save some pumpkin puree so that you can also try these other real pumpkin recipes:

This ground beef recipe uses pureed pumpkin in place of the beans, is seasoned with some traditional fall spices as well as the chili powder, and basically cooks itself in the crock pot.

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.

To make the pasta sauce I added some cashew nut puree to the pumpkin and cooked them in olive oil with some parsley, garlic and shallots.

ingredients POTATOES: 4 - 5 medium Russet potatoes (scrubbed and dried) olive oil cooking spray PUMPKIN HUMMUS: 1 cup pumpkin puree 1 15 - ounce can garbanzo beans (drained, rinsed) 2 tablespoons tahini 1 teaspoon sea salt (plus additional to garnish) 2 large garlic cloves (peeled, roughly chopped) 1/4 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly ground black pepper SAGE BROWN BUTTER: 1/4 cup unsalted butter 1/2 cup fresh sage leaves (plus more for garnish, opPUMPKIN HUMMUS: 1 cup pumpkin puree 1 15 - ounce can garbanzo beans (drained, rinsed) 2 tablespoons tahini 1 teaspoon sea salt (plus additional to garnish) 2 large garlic cloves (peeled, roughly chopped) 1/4 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly ground black pepper SAGE BROWN BUTTER: 1/4 cup unsalted butter 1/2 cup fresh sage leaves (plus more for garnish, oppumpkin puree 1 15 - ounce can garbanzo beans (drained, rinsed) 2 tablespoons tahini 1 teaspoon sea salt (plus additional to garnish) 2 large garlic cloves (peeled, roughly chopped) 1/4 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly ground black pepper SAGE BROWN BUTTER: 1/4 cup unsalted butter 1/2 cup fresh sage leaves (plus more for garnish, optional)

Simply cut out the pumpkin flesh, cook it up and whisk it into a puree!

Reduce heat to low; stir in pumpkin puree, chicken stock and cooking sauce.

After onions are clear, add in pumpkin puree and roasted carrots (boiled or cooked carrots work too).