Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenVegetables - Baked Pumpkin
Famous Authors (View All Authors)
Vegetables - Baked Pumpkin Post by :MaxDax Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1250

Click below to download : Vegetables - Baked Pumpkin (Format : PDF)

Vegetables - Baked Pumpkin

1 cup grated cheese
milk and cream, equal amounts
1 clove garlic, crushed
salt and pepper to taste
1 tsp. sugar
pinch grated nutmeg


Preheat oven to 350 to 375 degrees F.

Wash the pumpkin and then trim a little bit at the bottom to make sure it sits flat,ifnecessary.

Cut out a "cap" from the top aprox 3" across and scoop out the seeds etc. from the centre.

Fill one third full with soft white breadcrumbs, 1 cup grated cheese,then equal proportions of milk and cream until 3/4 full.

Crush one clove garlic and add pepper and salt to taste,1 tspn. sugar and a little grated nutmeg.
If you like this book please share to your friends :
NEXT BOOKS

Vegetables - Pumpkin -  Chicken Pumpkin Chili Vegetables - Pumpkin - Chicken Pumpkin Chili

Vegetables - Pumpkin -  Chicken Pumpkin Chili
Ingredients for 6 servings : 2 tablespoons olive oil 2 cups onion chopped 2 cups red bell pepper chopped 3 tablespoons jalapeno minced 1 clove garlic minced 1 cup beer 1 cup chicken broth 1/4 cup ripe olives sliced 3 tablespoons chili powder 1 teaspoon ground coriander 1/2 teaspoon salt 29 ounces canned tomatoes with their juice chopped 1 pound boneless, skinless chicken breasts cubed 2 cups cooked pumpkin or butternut squash peeled, cubed 2 tablespoons cilantro chopped 1 tablespoon cocoa powder 16 ounces canned pinto beans drained 6 tablespoons scallions sliced 1 1/2 ounces cheddar cheese shredded 6 tablespoons sour
PREVIOUS BOOKS

Vegetables - Potatoes -  Mashed Potatoes With Horseradish And Caramelized Onions Vegetables - Potatoes - Mashed Potatoes With Horseradish And Caramelized Onions

Vegetables - Potatoes -  Mashed Potatoes With Horseradish And Caramelized Onions
5 extra large baking potatoes, peeled and cut into small chunks 3 tablespoons prepared horseradish 3 tablespoons white wine vinegar 1/2 cup plus 2 tablespoons butter 2 1/2 pounds yellow onions, thinly sliced 2 teaspoons fresh thyme, chopped finely 3 garlic cloves, minced 1/2 cup milk grated Parmesan cheese salt and pepper to taste Melt butter in large frying pan over medium heat. Add onions and saute for about 30 minutes or until they turn a deep, dark golden brown, stirring frequently. Add white wine vinegar, thyme and garlic. Reduce heat and saute for another 5 to 7 minutes. Sprinkle with
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT