Sentences with phrase «scoop out all of the pumpkin»

I like to scoop out all of the pumpkin batter first, then I go back and dollop on some chocolate batter.

(Note: pumpkin seeds are scooped out of your pumpkin when carving or cooking).

2 cups raw pumpkin seeds you have scooped out of your pumpkin 2 tablespoons kosher salt 1 tablespoon olive oil 1/2 teaspoon smoked paprika 1/2 teaspoon dried ginger powder 1/2 teaspoon cracked black pepper

Scoop out all of the pumpkin seeds and the stringy flesh so that only the meat of the pumpkin is left intact.

Not exact matches

Observations of the pumpkin effort would include scooping out the squash flesh and using the liquid inside to drizzle over the serving for added flavor.

Simply scoop out the meaty part of the pumpkin and either mash it up with a fork or put it in a blender.

Scoop out the flesh of the cooled pumpkin and add it to the pot.

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).

Scoop coconut milk and pumpkin out of the cans and mix well in a large bowl.

Scoop out the seeds in the center of the squash and discard everything, like a pumpkin.

Cut a circle in the top of the pumpkin and scoop out all the seeds with a strong metal spoon.

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.

First make zigzag opening on the top of the pumpkin, around the stem (must be big enough to scoop out all inside).

Make sure you scoop all the pumpkin pulp out of the pumpkin.

Chop off the stem of the pumpkin and cut it in half vertically to scoop the seeds out.

When pumpkin is finished roasting, scoop out the flesh from the whole half of the pumpkin and mash or puree until smooth.

For the greatest oomph of fresh pumpkin seed flavor, it's ideal to roast the innards scooped out of your Jack O Lantern - to - be, but if you can't wait until Halloween (and for the time being, sourcing a fresh pumpkin in your neck of the woods is an exercise in futility), pre-roasted seeds from the bulk supply section of a natural grocer will also work in a pinch.

To keep it simple I usually cut the pumpkin in half, scoop it out and roast the halves face down on a cookie sheet in a teeny bit of water until fork tender.

Part of the fun of the holiday is reaching inside a pumpkin to scoop out the gunk, and then in our house, roasting the seeds.

Scoop the innards out of a pumpkin and place in a shallow pan for (closely supervised) Tummy Time touch and smell exploration.

«They may be more useful to carve rinds, poke through holes and scoop out the inside of the pumpkin, without being too sharp to cause injury,» Glatter said in a hospital news release.

To make your own puree, cut a pumpkin (or your favorite type of squash) in half, scoop out the seeds, sprinkle with water and bake for about 40 minutes or until tender.

Cut pumpkin or kabocha squash into halves and scoop seeds out of the middle.

It's not pumpkin pie, but if you scoop out a baked sweet potato and then mix it with some pumpkin pie spices and a teaspoon or two of brown sugar, you get many of the same flavor notes as pumpkin pie without the huge fat and sugar load of a pumpkin pie.

To roast your whole pumpkin, cut off the top, scoop out the insides, and place in a pan with a half inch of water and bake at 375 degrees for about 30 minutes or until soft.

Scoop out the flesh of the pumpkins and place in a food processor; process until smooth.