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Pumpkin has a luscious, custardy texture and earthy taste kissed with the ripe sweetness of autumn. And while the canned version is quite convenient, don't be afraid to cook the real deal.
And if roasting potatoes in the oven wasn’t simple enough, we’ve made seasoning even simpler by using a flavor-packed packet of onion soup mix. Potatoes don’t get any better or easier than this.
This 3-minute pumpkin mug cake with whole wheat flour, date sugar, pumpkin puree and pumpkin spice, is a healthy sweet treat that’s vegan too! Get the recipe: Pumpkin Spice Mug Cake What's In ...
Classic cheesecake infused with creamy pumpkin, plus a double dose of pumpkin spice—it's baked both in the cake and the crust! Get the recipe: Classic Pumpkin Spice Cheesecake Kristy Turner
With a little cooking oil and seasoning, it can be baked in the oven. Likewise, cut Kabocha halves can be added to a pressure cooker and steamed under high pressure for 15–20 minutes. One can slowly bake Kabocha whole and uncut in a convection oven, after which the entire squash becomes soft and edible, including the rind.
Cut the top off the pumpkin, remove the seeds and spread them on a plate or napkin. Wash the stringy fiber off the seeds in the sink. Make sure the seeds are clean, then, dry them off.
Make sure you grab cans of pure pumpkin — not the pie filling — when you stock up on soup ingredients. A special shiitake mushroom garnish adds the finishing touch. Get the Savory Pumpkin and ...
Recipes for carbonnade a la flamande (Belgian beef, beer, and onion stew), and roasted acorn squash with brown sugar. Featuring an Equipment Corner covering paring knives, a Tasting Lab on beer for cooking, a comparison of stovetop and oven-baked stews, and a Science Desk segment exploring microwave power.