AUTUMN PUMPKIN CHILI RECIPE: HOW TO MAKE IT
We have this turkey pumpkin chili often because everyone loves it, even the most finicky grandchildren. It’s a definite keeper in my book! —Kimberly Nagy, Port Hadlock, Washington
Provided by Taste of Home
Categories Lunch
Total Time 07 hours 20 minutes
Prep Time 20 minutes
Cook Time 07 hours 00 minutes
Yield 4 servings (1-1/4 quarts).
Number Of Ingredients 12
Steps:
- In a large skillet, saute onion and the green and yellow peppers in oil until tender. Add garlic; cook 1 minute longer. Crumble turkey into skillet. Cook over medium heat until meat is no longer pink., Transfer to a 3-qt. slow cooker. Stir in the pumpkin, tomatoes, chili powder, salt and pepper. Cover and cook on low for 7-9 hours. If desired, serve with toppings.
Nutrition Facts : Calories 281 calories, FatContent 13g fat (3g saturated fat), CholesterolContent 75mg cholesterol, SodiumContent 468mg sodium, CarbohydrateContent 20g carbohydrate (9g sugars, FiberContent 7g fiber), ProteinContent 25g protein. Diabetic Exchanges 3 lean meat
SOUP JOUMOU (HAITIAN BEEF AND PUMPKIN SOUP) RECIPE RECIPE ...
Enslaved Haitians were not allowed to have this delicious and aromatic pumpkin soup, a favorite of the French who held people in slavery. What better way to celebrate than to eat the very thing they were unable to eat under slavery?
Provided by Nadege Fleurimond
Total Time 3 hours
Cook Time 1 hour
Yield Serves 10–12
Number Of Ingredients 30
Steps:
- Pour 1 cup vinegar into a large bowl. Swish beef shank and stew beef in vinegar to rinse. Transfer beef to a colander and rinse with water.
- Stir Epis Seasoning Base, lime juice, and seasoned salt in another large bowl. Add beef, toss to coat, and let marinate at least 30 minutes, preferably overnight.
- Heat 5 cups broth in very large stock pot over medium. Add marinated beef and bones, cover, and simmer until meat is beginning to soften, about 40 minutes.
- Add squash to pot on top of beef, cover, and return to a simmer. Cook until squash is fork-tender, 20–25 minutes. Using tongs or a slotted spoon, transfer squash to a blender. Add 4 cups broth and purée until smooth. Return to pot and bring to a simmer.
- Add potatoes, carrots, cabbage, onion, celery, leek, turnips, chile, rigatoni, cloves, garlic powder, onion powder, 2 1/2 tsp. salt, 1/2 tsp. pepper, a pinch of cayenne, parsley, if using, thyme, if using, and remaining 6 cups broth. Simmer, uncovered, until pasta and vegetables are tender, 30–35 minutes.
- Add oil, butter, and remaining 1 Tbsp. vinegar. Reduce heat to medium-low and simmer until beef is very tender, 15–20 minutes more.
- Taste and adjust seasonings. Divide soup among bowls and serve with bread alongside.
- Soup can be made 3 days ahead; cover and chill, or freeze up to 3 months.
More about "calabaza recipes"
SOUP JOUMOU (HAITIAN BEEF AND PUMPKIN SOUP) RECIPE RECIPE ...
Enslaved Haitians were not allowed to have this delicious and aromatic pumpkin soup, a favorite of the French who held people in slavery. What better way to celebrate than to eat the very thing they were unable to eat under slavery?
From epicurious.com
Reviews 4.0
Total Time 3 hours
From epicurious.com
Reviews 4.0
Total Time 3 hours
- Soup can be made 3 days ahead; cover and chill, or freeze up to 3 months.
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PUMPKIN SOUP RECIPE - BBC FOOD
You need to have this delightfully warming pumpkin soup in your little black book of dinners. Serve with a swirl of cream.
From bbc.co.uk
Reviews 4.5
Cuisine British
From bbc.co.uk
Reviews 4.5
Cuisine British
- Ladle the soup into bowls and serve with a swirl of cream and the toasted pumpkin seeds.
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PUMPKIN BREAD RECIPE - NYT COOKING
Moist and tender, delicately flavored with pumpkin and cinnamon, this humble loaf needs no bells and whistles. If you want to go big, throw in more spices, like nutmeg and cloves, a hearty handful of chopped bittersweet chocolate or a tablespoon of orange zest. Stir in some chopped walnuts or pecans for added crunch, or scatter some pepitas or crushed gingersnaps over the top. My favorite adornment is a simple cream cheese glaze. Mix together four ounces of cream cheese, a couple tablespoons of warm milk, a tablespoon of confectioners’ sugar and a pinch of salt. Drizzle it over the cooled loaf.
From cooking.nytimes.com
Reviews 4
Total Time 2 hours
From cooking.nytimes.com
Reviews 4
Total Time 2 hours
- Bake until the loaf is puffed and set, and a skewer inserted into the center comes out with moist crumbs attached, 60 to 75 minutes. Transfer the bread, in the pan, to a rack to cool for 20 minutes. Use a paring knife to cut the two exposed sides of bread away from the pan, then use the parchment to transfer the cake to the rack. Let cool completely.
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PUMPKIN LASAGNA RECIPE: HOW TO MAKE IT
I especially like this comforting fall dish because it's vegetarian. Even friends who aren't big fans of pumpkin are surprised by this delectable lasagna. Canned pumpkin and no-cook noodles make it a cinch to prepare. —Tamara Huron, New Market, Alabama
From tasteofhome.com
Reviews 4.3
Total Time 01 hours 20 minutes
Category Dinner
Calories 310 calories per serving
From tasteofhome.com
Reviews 4.3
Total Time 01 hours 20 minutes
Category Dinner
Calories 310 calories per serving
- In a small skillet, saute the mushrooms, onion and 1/4 teaspoon salt in oil until tender; set aside. In a small bowl, combine the pumpkin, cream, sage, pepper and remaining salt., Spread 1/2 cup pumpkin sauce in an 11x7-in. baking dish coated with cooking spray. Top with 3 noodles (noodles will overlap slightly). Spread 1/2 cup pumpkin sauce to edges of noodles. Top with half of mushroom mixture, 1/2 cup ricotta, 1/2 cup mozzarella and 1/4 cup Parmesan cheese. Repeat layers. Top with remaining noodles and sauce., Cover and bake at 375° for 45 minutes. Uncover; sprinkle with remaining Parmesan cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.
Freeze option: Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
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PUMPKIN PIE DIP (EASY NO-BAKE RECIPE) - SKINNYTASTE
Everything you love about pumpkin pie, made into a light and fluffy dip. Perfect for dipping apple wedges, graham crackers or gingersnaps.
From skinnytaste.com
Reviews 4.9
Total Time 15 minutes
Category Appetizer, Dessert, Snack
Cuisine American
Calories 105 kcal per serving
From skinnytaste.com
Reviews 4.9
Total Time 15 minutes
Category Appetizer, Dessert, Snack
Cuisine American
Calories 105 kcal per serving
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