Sentences with phrase «pumpkin puree left»

I still had pumpkin puree left in the fridge from the Pumpkin Raisin Bread and I knew I needed to bake with it soon.

I roasted and pureed a sugar pumpkin for this recipe (and still have way more pumpkin puree left).

Before I flew back to Arizona to spend Thanksgiving with my family, I noticed that I still had a bit of pumpkin puree left over that needed using.

These super cute low carb pumpkin chai mug cakes were actually an afterthought this afternoon when I had some pumpkin puree left in the bottom of the can after using some in a soup recipe earlier today.

I had half a can of pumpkin puree left over from another pumpkin recipe I was making so I stirred a couple tablespoons in with my morning oatmeal, added a few spices, and created my new favorite oatmeal.

The other day I made some pumpkin bread and I had some extra pumpkin puree left.

I had half a can of pumpkin puree left over from my Maple Pumpkin Donuts so I stirred a couple tablespoons in with my morning oatmeal, added a few spices, and created my new favorite oatmeal.

Not exact matches

We didn't have any sweet potatoes left so I used home made pumpkin puree instead, which was a pretty smart idea as I'd say so myself, because they came out great!

Mix any left over dhal from your Indian take aways (or make yor own) and combine it with some pumpkin puree and either broth or cream.

Process it coarsely (not puree - some chunks left) and put it in a pot with diced fresh pumpkin (not puree), 26oz can of petite diced tomatoes, chicken stock and some shredded chicken or pork; bring to a simmer and throw a little minced cilantro in right at the end.

I have a ton of pumpkins left over from Halloween and have been pureeing and baking my way through them, so I have insight.

1 cup unsweetened soy milk, divided into 1/4 cup and 3/4 cup 2 tablespoons arrowroot powder 2 to 2 1/2 cups plain soy creamer (I used French Vanilla, but plain would be delicious too) 3/4 cup packed brown sugar 2 sticks cinnamon 8 very thin slices of fresh ginger, peel left on 1 cup pureed pumpkin (canned is perfect) 1 tablespoon vanilla extract

Add pumpkin puree and vegetable stock as well as thyme, poultry seasoning, bay leaf, salt, and pepper.

1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (if out of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped

I had left over pumpkin puree, about 1 cup, and about 1 and a half cups of chocolate ganache.

1 box Barilla GF Penne pasta 13 Fresh sage leaves 2 Tbsp butter 1 cup pureed pumpkin 1 cup whipping cream freshly ground nutmeg grated parmesan cheese

Pumpkin Cookies 2 cups basic mix 1/2 cup raw almond butter 1/2 cup freeze dried carrots — ground 1/2 cup date paste 3/4 cup carrot puree (2 carrots, 1/2 cup freshly squeezed carrot juice, 1/2 ″ piece fresh ginger root — all pureed in a high speed blender) 1/2 cup carrot pulp left from making carrot juice 1 teaspoon cinnamon 1/2 teaspoon ground ginger 1/8 teaspoon each clove 1/8 teaspoon nutmeg

I made the 2 Minute Pumpkin Pie a couple of weeks ago when I had some left over pumpkin puree and I remembered to look up your website when I had the hankering for something chocolate (about 10 minutePumpkin Pie a couple of weeks ago when I had some left over pumpkin puree and I remembered to look up your website when I had the hankering for something chocolate (about 10 minutepumpkin puree and I remembered to look up your website when I had the hankering for something chocolate (about 10 minutes ago).

-LSB-...] made this cinnamon - spiced pecan pumpkin butter a couple of years ago, when I paired it with my flourless pumpkin bread, and whenever I have some left over pumpkin puree, I make a batch of this luscious butter.

This is super easy to make — pretty much bung your left over sweet potato puree (or pumpkin puree) along with everything else into the blender and whizz into a batter.

Leave the skin on and slice it in quarters, bake it in a preheated oven on 176 celcius for an hour, scoop the pumpkins out and use a blender to make puree out of it.

I was very tempted to use my homemade pumpkin puree in this recipe but seeing that the last batch of waffles turned into a «waffle scramble», I decided to leave it out and just use pumpkin spice instead.

Add the pumpkin puree and the International Delight ® Pumpkin Pie Spice Coffee Creamer and mix until there are no lumppumpkin puree and the International Delight ® Pumpkin Pie Spice Coffee Creamer and mix until there are no lumpPumpkin Pie Spice Coffee Creamer and mix until there are no lumps left.

ingredients BAKED PUMPKIN MAC AND CHEESE: unsalted butter (for greasing) 1 pound Cavatappi pasta 2 1/2 cups pumpkin puree (TK - Libby's) 1 cup full - fat yogurt 1 cup vegetable stock or chicken stock 1 1/4 cup Pecorino romano (finely grated, divided) 1/2 lemon (juiced) 1 cup low - moisture mozzarella (freshly grated, divided) Kosher salt and freshly ground black pepper (to taste) SAGE BREADCRUMBS: 2 tablespoons unsalted butter 10 whole sage leaves (roughly chopped) 1/2 cup panko breaPUMPKIN MAC AND CHEESE: unsalted butter (for greasing) 1 pound Cavatappi pasta 2 1/2 cups pumpkin puree (TK - Libby's) 1 cup full - fat yogurt 1 cup vegetable stock or chicken stock 1 1/4 cup Pecorino romano (finely grated, divided) 1/2 lemon (juiced) 1 cup low - moisture mozzarella (freshly grated, divided) Kosher salt and freshly ground black pepper (to taste) SAGE BREADCRUMBS: 2 tablespoons unsalted butter 10 whole sage leaves (roughly chopped) 1/2 cup panko breapumpkin puree (TK - Libby's) 1 cup full - fat yogurt 1 cup vegetable stock or chicken stock 1 1/4 cup Pecorino romano (finely grated, divided) 1/2 lemon (juiced) 1 cup low - moisture mozzarella (freshly grated, divided) Kosher salt and freshly ground black pepper (to taste) SAGE BREADCRUMBS: 2 tablespoons unsalted butter 10 whole sage leaves (roughly chopped) 1/2 cup panko breadcrumbs

I added pumpkin puree so as not to ruin the consistency by leaving out the persimmon pulp and I added sweetened dried cranberries because apple and cranberry is a winning combination.

You can certainly leave out the pumpkin puree if you wanted to make plain sourdough bagels.

I busted open a big can of pumpkin puree for the muffins and figured I'd have some fun with what was left.

Hi Molly, I don't think you can leave out the banana, it needs it for the consistency and for the batter to work, but, you could substitute with a fruit that has a different texture, pumpkin puree for example.

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)

-LSB-...] for fall: I usually make it with homemade pumpkin puree (I had plenty left over after I made this pumpkin clafouti), but you are welcome to use canned pumpkin, if you -LSB-...]

The pumpkin puree adds a touch of sweetness but doesn't leave you with a pumpkin flavour.

All that left over pumpkin puree following Thanksgiving gets used up in this dish.

Spoon the pureed pumpkin into freezer containers, zip - close freezer bags, ** or wide - mouth 1 - pint canning jars, leaving about 1 / 2 - inch headspace.

One version uses real pumpkin puree, while the other just uses pumpkin spices and leaves out the actual pumpkin.

First of all, I love Deb for making a loaf that uses up an entire can of pumpkin puree (how annoying is it to have 1/4 cup of puree left in the can?).

I did a couple of batches of muffins; this one, and this one, and also processed a pumpkin, leaving behind several (and by several I mean 13) portions of frozen pumpkin puree for more muffin baking.

* 1/4 cup coconut oil * 1 large onion, chopped * 2 cloves garlic, minced * 2 teaspoons curry powder * 1/2 teaspoon ground coriander * 1/4 teaspoon crushed red pepper flakes, plus extra for garnish * 1/2 teaspoon salt * 2 cups vegetable broth (or use chicken stock if soup doesn't need to be vegan) * 15 - ounce can pure pumpkin puree * ~ 13.5 - ounce can full fat coconut milk * coconut cream (see note below) or, if soup doesn't need to be vegan, creme fraiche or sour cream * chopped fresh cilantro leaves * ground black pepper

I started with a 4 kg pumpkin, and was left with around 8 cups of pumpkin puree.

You could make these by subbing at least half of the pumpkin with banana puree and leave the sugar out.

2) Prep pie crust 3) Preheat oven to 350 degrees F 4) Mix soaked cashews, almond milk, pumpkin puree and arrowroot powder in blender and blend until there are no cashew pieces left.

If I leave the pumpkin puree cans sitting in the pantry, I'll be asked, «why haven't...

I sub applesauce in mug cake s with mashed banana or pumpkin puree all the time (because who opens an applesauce cup and takes 2 T and leaves the rest?

I was very tempted to use my homemade pumpkin puree in this recipe but seeing that the last batch of waffles turned into a «waffle scramble», I decided to leave it out and just use pumpkin spice instead.

We had a little left over pumpkin puree from our pumpkin bread on Monday so we decided to make this pumpkin french toast.

I'll use the puree next week in my Thanksgiving pumpkin pie, and I'll have some more that I'll use what is left to make pumpkin bread.

Yes, the argument perhaps is that pumpkins are not growing right now, and ideally we should use ingredients that grow locally and are fresh, but sometimes we just may happen to have a left over can (or 10... I stockpile) of organic pumpkin puree that needs to be used.

It like a healthy version of pumpkin pie, and it's perfect for this time of year when you have a little bit of left over pumpkin puree in your fridge that you need to use up.