esired add 1 tablespoon sriracha sauce. To be used to glaze
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
Crumble dry cake mix and margarine together as for pie dough in bowl.
Spray 9 x 13-inch glass Pyrex dish with Pam.
Pour pumpkin filling into dish; sprinkle all crumbs on top of filling. Bake cake as you would pumpkin pie recipe on can, except bake 10 minutes longer.
Test by inserting butter knife in cake.
If clean, cake is done.
May be served with Cool Whip.
he vegetable broth, pumpkin, and cream. Add the hot sauce, cinnamon, & nutmeg
ragrant, about 3 minutes. Add pumpkin, evaporated milk, and chicken broth
Bring a pot of water to a boil.
Combine chicken broth, pumpkin puree, milk, brown sugar, white sugar, butter, ginger, cinnamon, cloves, and nutmeg in saucepan; bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until butter melts and sauce is heated through, about 10 minutes.
Cook ravioli in the boiling water until they float to the top and the filling is hot, 6 to 8 minutes. Drain and transfer to a serving bowl. Top pasta with pumpkin sauce and Parmesan cheese.
b>sauce thickens, 2-3 minutes.
Stir in the nutmeg and pumpkin
Mix in reserved soaking water, pumpkin, Gruyere cheese, cream, salt, and
Mix pumpkin sauce, brown sugar, salt and melted butter.
Add beaten eggs and coconut.
Bring milk to a boil and add last.
Put in greased baking dish.
Set dish in a skillet of boiling water and bake at 350\u00b0 until done.
To test, take a knife and cut in custard; if knife comes out clean, custard is done.
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
/2 cup of the pumpkin sauce.
Repeat layers one more
t the seeds. Cut the pumpkin into large chunks. Bring a
Combine flour, brown sugar, baking powder, pumpkin pie spice and salt in a large bowl. Combine milk, pumpkin, egg an oil in a small bowl; mix will. Add to flour mixture. Stir just until moistened; batter may be lumpy.
Cut the pumpkin into 2cm (3/4 inch) dice, put it on a plate, cover with wrap and microwave until tender (about 7 minutes) Allow to cool a little (so you can handle it) but whilst still hot, remove skin.
Cool.
Place the water, soy sauce, mirin, sugar, chilli and salt in a pan, when it boils, add the pork mince.
Cook for about 5 minutes or until all the pork is cooked and the colour has changed.
Mix the cornstarch and extra water together add to the pork mince and cook until thickened.
Pour this sauce over the pumpkin and serve.
p to 2 days before recipe and refrigerated, covered. The milk
oftened.
Stir in the pumpkin, broth, water, cream, nutmeg, and
he package instructions. For the sauce, heat 2 tbsp of oil
br>Reduce speed and add pumpkin, remove bowl from mixer fold
side.
Sift together, flour, pumpkin pie spice, allspice and salt
Spray 9-inch square baking pan with cooking spray.
In large bowl, combine dry ingredients and raisins.
In medium bowl, combine remaining ingredients.
Add to dry ingredients; stir until smooth.
Pour into prepared pan.
Bake in 350\u00b0 oven 35 minutes or until toothpick inserted in center comes out clean.
Cool in pan on wire rack.
If desired, serve with Fat-Free Yogurt Cream Sauce. Makes 16 servings.