Pumpkin stuffed with Everything Good



Photo By: TK

• 1 pumpkin, about 3 pounds
• Salt and freshly ground pepper
• 1/4 pound stale bread, thinly sliced and cut into 1/2-inch chunks
• 1/4 pound cheese, such as Gruyère, Emmenthal, cheddar, or a combination, cut into 1/2-inch chunks
• 2–4 garlic cloves (to taste), split, germ removed, and coarsely chopped
• 4 slices bacon, cooked until crisp, drained, and chopped (my addition)
• About 1/4 cup snipped fresh chives or sliced scallions (my addition)
• 1 tablespoon minced fresh thyme (my addition)
• About 1/3 cup heavy cream
• Pinch of freshly grated nutmeg

Pumpkin Turnovers

Fresh Pumpkin Filling

• 4 to 5 pound pumpkin (orange or striped)
• 2 cups water
• 3 cinnamon sticks
• 5 whole cloves
• 16 ounces piloncillo or 2 cups packed dark brown sugar

Pumpkin Lasagna

Ingredients

• 1 cup pumpkin puree
• 1 1/2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 4 to 6 cloves garlic, sliced
• 1 pound spicy Italian sausage, casings removed
• 1/2 cup red wine
• 1 28-ounce can tomato sauce
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon dried oregano
• Kosher salt and freshly ground pepper
• 1 16-ounce box lasagna noodles
• 1 large egg
• 2 1/2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup shredded romano cheese
• 1 large zucchini, very thinly sliced

Awesome Pot Roast Recipe: (Brenda’s Recipe)

Ingredients
1 1/4 cups organic mushroom broth (like Pacific)
1 can (10 3/4 ounces) of condensed cream of mushroom soup
1 onion thinly sliced
2 garlic cloves finely minced
2 bay leaves
¼ cup olive oil (or you can use olive oil spray)
1 1/4 cups of beef broth
1 ¼ cups of water
5 ½ pounds of boneless chuck roast

Enchiladas

 

• 1  16 oz can of chicken or  comparable amount of chicken.
• 1 jar of enchilada sauce
• 6-7 tortillas 
• 1 Package of shredded cheese
• 1 can of black black beans

Curry Chicken Stars

Ingredients

• 1 can (4.25 ounces) Underwood Chicken Spread
• 1/4 cup sliced almonds
• 1/4 cup red bell pepper, sliced
• 2 tablespoons green onion, chopped
• 1 tablespoon Polaner Fancy Fruit Apricot Spread
• 1/4 teaspoon curry powder
• 1 can (8 ounces) frozen crescent dinner rolls

Potato-Crusted Pork Chops with Pesto Sauce

Ingredients

For the Pork:

• 5 sprigs fresh thyme, leaves stripped
• 3 sprigs fresh marjoram, leaves stripped
• 1 clove garlic
• Grated zest of 1 lemon
• 3 cups potato chips (regular or thick-cut)
• 2 pounds bone-in, center-cut pork loin roast
• Kosher salt and freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons dijon mustard

Trail Mix Muffins

Ingredients:
¼ cup Quinoa
2/3 cup whole wheat pastry flour
2/3 cup all purpose flour
2 teaspoons baking powder
½ teaspoon cinnamon
1/4 teaspoon salt
½ cup packed dark brown sugar
¼ cup + 2 tablespoons crunchy peanut butter
¼ cup unsalted butter cut into small chunks, plus more for greasing
1 large egg yolk at room temp
1 ½ teaspoon vanilla extract
2/3 c. low-fat milk
1/3 cup dried cranberries
1/3 cup semi-sweet chocolate chops 2 large egg whites at room temp

Awesome Meatloaf Recipe

Ingredients
2 lbs ground beef (not too lean)
1 1/4 cups seasoned Italian bread crumbs
5 tablespoons grated Romano or Parmesan cheese
5 tablespoons minced parsley (I use dried to save effort)
2 tablespoons finely minced garlic
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
2 eggs
ketchup, to taste

Chocolate Angel Cake

Ingredients

• 1 (16-ounce) package angel food cake mix
• 1/2 cup unsweetened cocoa
• 1 1/2 cups plus 2 tablespoons hot fudge topping, divided
• 2 cups whipped topping, divided
• 1 (21-ounce) can cherry pie filling, divided

Cuban Mojo Marinated Pork Tenderloin with Black Bean Avocado Salsa

ingredients

Black Bean Avocado Salsa

• 1 can (15 ounces) black beans, drained and rinsed
• 2 seedless oranges, peeled, sectioned and cut into 1/2-inch pieces (about 1 cup)
• 1 ripe avocado, peeled, seeded and coarsely chopped (about 1 cup)
• 1/4 cup finely chopped red onion
• 3 tablespoons orange juice
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon McCormick® Gourmet Collection Cuban Seasoning

Cuban Mojo Marinated Pork Tenderloin

• 1/3 cup olive oil
• 3 tablespoons white vinegar
• 3 tablespoons McCormick® Gourmet Collection Cuban Seasoning
• 1 pork tenderloin (about 1 pound)

Buffalo Chicken Dip

Owner/Copyright: RBI 2008



INGREDIENTS:

8 oz. pkg. cream cheese, softened

1/2 cup blue cheese or ranch salad dressing

1/2 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce or FRANK'S® REDHOT® Buffalo Wing Sauce

1/2 cup crumbled blue cheese or shredded mozzarella cheese

2 cans (12.5 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained

Sweet and Spicy Pork Mini-Kabobs

Ingredients

Special Equipment

• 24 bamboo skewers (6-inches), soaked in water for 30 minutes, drained
• 3 pounds pork tenderloin, silver skin removed, cut into 48 (1-inch) pieces
• 2 tablespoons chili powder
• 2 teaspoons salt
• 1/2 ripe pineapple, peeled, cored, and cut into 24 (1-inch) pieces
• 1 large red bell pepper, cored and cut into 24 (1-inch) pieces
• 2/3 cup honey
• 2 tablespoons balsamic vinegar

Simple Lemon-Herb Salmon

Ingredients

• 1 salmon fillet (about 1 pound)
• Salt
• Pepper
• 1 lemon, cut into 1/4-inch thick slices
• Dill sprigs

Asian Beef and Vegetable Stir-Fry

Ingredients

• 1 1/4 pounds boneless beef top sirloin steak, cut 1-inch thick, divided
• 4 cups assorted fresh vegetables, such as sugar snap peas, broccoli florets, bell pepper strips and shredded carrot
• 1 clove garlic, minced, divided
• 1/2 cup prepared stir-fry sauce, preferably sesame-ginger flavor
• 1/8 to 1/4 teaspoon crushed red pepper
• 3 cups hot cooked rice
• 2 tablespoons unsalted dry-roasted peanuts (optional)