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Pumpkin Chili Mexicana
1 pound ground beef or turkey ¾ cup chopped onion ½ cup
diced, each: red and green bell peppers 1 garlic clove, minced 2 (14.5-ounce)
cans diced tomatoes, including liquid 1 (15-ounce) can each: pumpkin,
tomato sauce and kidney beans, drained 1 (4-ounce) can diced green chilies
½ cup frozen or fresh corn kernels 1 tablespoon chili powder 1
teaspoon each: ground cumin and salt ½ teaspoon freshly ground
black pepper Crumble ground beef in a dishwasher-safe hard-plastic colander
suspended over a 3- to 4-quart casserole. Sprinkle onion, red and green
bell peppers and garlic over meat. Stirring midway through cooking, microwave
on high 7 minutes. Discard grease and place meat mixture in same casserole.
Add tomatoes, pumpkin, tomato sauce, kidney beans, chilies, corn, chili
powder, cumin, salt and pepper; stir to blend. Cover with lid or vented
plastic wrap and microwave on high 8 minutes. Stir, cover and microwave
on medium (50 percent) 12 minutes. Makes 10 servings, each: 216 calories.
Serving Suggestion: Accompany with grated Cheddar cheese, diced green
onion and sour cream.
Curried Pumpkin Soup
1 cup chopped onion 1 garlic clove, minced 1 tablespoon margarine 1½
teaspoons curry powder ½ teaspoon salt ¼ teaspoon ground
white pepper 3 cups chicken broth 1 (15-ounce) can pumpkin 1 (12-ounce)
can skim evaporated milk Place onion, garlic and margarine in a 2-quart
glass measure or casserole. Cover with vented plastic wrap or lid; microwave
on high 3 minutes. Stir in curry powder, salt and pepper; microwave on
high 1 minute.
Blend in broth and pumpkin; cover and microwave on high 10 minutes. Stir
in milk. Pour half of soup into a blender and purée until smooth.
Repeat with remaining soup. Makes 8 (scant 1 cup) servings, each: 83 calories.
¼ cup water 1 cup sugar, divided 1/3 cup toasted pecans 1 (12-ounce)
can skim evaporated milk 1 teaspoon ground cinnamon ½ teaspoon
orange zest (thinnest colored part of peel only)
¼ teaspoon each: nutmeg and salt 1 teaspoon vanilla extract 3 large
eggs, beaten 1 cup canned pumpkin To caramelize sugar, pour water into
a 4-cup glass measure. Add ½ cup sugar and stir well to dissolve.
Without stirring mixture or stopping the oven, microwave on high 5½
to 6½ minutes, or until sugar mixture is amber colored (if you
microwave the mixture too long, it will turn very dark and burn).
Immediately pour caramelized sugar mixture into a round 1½-quart
glass casserole, tilting to coat casserole bottom only. (Set glass measuring
cup on a heat-proof surface to cool completely before soaking in hot water
for cleaning.) Sprinkle pecans over caramelized sugar. Set casserole aside
until caramelized sugar cools and hardens. Meanwhile, pour evaporated
milk into a 2-quart glass measure. Microwave on high 3 minutes, or until
milk just begins to boil. Using a whisk, blend in remaining ½ cup
sugar, cinnamon, zest, nutmeg, salt, vanilla and eggs. Blend in pumpkin.
Pour mixture into prepared casserole and cover with wax paper. Rotating
as needed, microwave on medium (50 percent) 13 minutes, or until center
is almost set. Cool and refrigerate. To serve, unmold on a rimmed platter.
Cut into wedges and slide wedges onto dessert plates. Spoon sugar syrup
over top. Makes 6 servings, each: 268 calories.
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Remarks>
I never before try any recepie from net, but its really amazing. I taste Pumpkin Recepies its yummy…
By- Cristina
. Thanks for all delicious recepies I cant believe I cook it that too in a short span of time.
By Paul Ceasor
I thought to cook a delicious recepie from reading the lines is too difficult but its not that dear. Now I can challenge my wife. Thanks to u.
By-David Williams
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