educed, about 8 minutes. Cool candied pumpkin to room temperature, about 10
Toss greens with the citrus cumin salad dressing and arrange on a platter. Sprinkle evenly with queso fresco and candied pumpkin seeds. Serve immediately. Enjoy!
Citrus Cumin Salad Dressing:.
Whisk together orange juice, lemon juice, sugar, cumin, salt and pepper in a small bowl; add oil in a slow steady stream, whisking constantly till smooth. Use right away , or cover and chill in fridge up to 3 days. Whisk before serving. Makes 1/2 cup. Enjoy!
t has one. Cut the pumpkin in half and scoop out
Place the pumpkin cubes into a large, shallow container and evenly sprinkle the sugars, salt and spices evenly over the top. Cover and let sit in the fridge for 3 days, stirring each day.
Pour the mixture into a large, heavy pot and bring to a boil.
Reduce the heat to a simmer and cook, stirring occasionally, about 1 1/2 - 2 hours, until the pumpkin is tender and the syrup is thick.
Let the mixture cool in the pan 30 minutes, then spoon into clean jars and store in the refrigerator up to 3 months.
Soak pumpkin overnight in lime water (water should cover pumpkin).
To make lime water, dissolve 1 tablespoon quick lime to 1 quart cold water.
Cook pumpkin seeds in a medium skillet over medium heat, stirring often, about 8-10 minutes or till puffed(don't brown). Watch closely so the don't brown. Move to a bowl.
Combine sugar, brown sugar, paprika and salt. Set aside.
Toss pumpkin seeds with orange juice. Stir in sugar mixture, tossing to coat. Spread in a single layer on wax paper lined jelly roll pan(or cookie sheet).
Bake at 350*F. for 6 minutes, stirring once. Cool in pan on a wire rack 30 minutes. Store in an airtight container up to 2 days.
Dressing:
Whisk all dressing ingredients together in a large bowl.
Add onion and cabbages to dressing tossing to coat. Chill one hour to overnight.
Candied Walnuts:
In a heavy bottom pan heat to medium high heat.
Place nuts and butter, when butter is melted and nuts are coated with the butter sprinkle sugar and nutmeg over nuts stirring till carmelized. Toss in salad.
moisten pumpkin seeds with juice, mix sugar with spices
stir sugar mixture into seeds well and spread out on a cookie sheet lined with parchment paper.
bake at 350f for 6 min, stirring once in the middle. cool well on sheet than break up into small clusters.
Mix pumpkin (recipe on can).
Pour mixture into a 9 x 13-inch pan.
Sprinkle cake mix on pie filling.
Pour melted butter on top of cake mix.
Bake at 350\u00b0 for 50 minutes until golden brown. Serve with Cool Whip.
ishes.
Stir together eggs, pumpkin, evaporated milk, the 1/2
If using fresh pumpkin the original recipe states: Bring a large pot
Candied orange zest:
Remove the
owl, whisk the milk coffee, pumpkin puree, maple syrup, vanilla extract
large bowl, mix together pumpkin puree, eggs, oil, water and
Preheat oven to 350\u00b0F In a medium sized bowl, sift together the flour, salt, sugar, and baking soda.
Mix the pumpkin, melted butter, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, until just incorporated. Do not over-mix. Fold in the candied ginger and chopped nuts.
Spoon mixture into a prepared muffin tin. Bake for 25-30 minutes. Check for doneness with a toothpick inserted into the center of a muffin. If it comes out clean, it's done. Cool on a rack.
he liqueur.
Pumpkin ice cream:
Combine pumpkin, brown sugar, and
Toss pecans, brown sugar, and pumpkin pie spice together in a
he same! Commercial canned pumpkin is from a variety of
t the bottom of my recipe that this has bad reviews
t the seeds. Cut the pumpkin into large chunks. Bring a