|Pumpkin, Butternut, & Squash|
|by Elsa Petersen-Schepelern|
Pumpkins and squash are some of the most versatile, delicious ingredients of all. Traditionally used for soups and flavored breads, they are also ...
1 - 10 of 39 for shredded pumpkin
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Pumpkin, shreds of carrot and ... Yields 48 servings. © 2009 and ®/™ Société des Produits Nestlé S.A., Vevey, Switzerland, used with permission. 'S® Pumpkin
Cut the top off medium pumpkin (3-4lb) or a ... squash or pumpkin. Place onto foiled cookie sheet sprayed with cooking spray. Bake at 375°F for 2 hours.
Prepared, refrigerated Chinese dumpling skins and canned pumpkin make these sophisticated ... Iron 25%DV * Daily Value : Recipe courtesy of Mealtime.org
Wash pumpkin, cut off ... with uncooked rice. Shred cabbage and cut ... hours or until done. (Pumpkin is done when it is soft when pierced with a fork.)
Combine cream cheese and pumpkin; mix until ... varieties of crackers. Yield 2 1/2 cups. This is really a good cheese ball. Everyone I've served it to likes it.
Combine cream cheese and pumpkin, mixing well. ... least 1 hour. Form into a large ball. Score sides with knife to resemble pumpkin and add celery for stem.
Combine cream cheese and pumpkin, mixing until ... Garnish with celery for stem. May be lightly dusted with paprika. Serve with crackers. Yield 2 1/2 cups.
1. In large, ... 3. Blend in pumpkin. Simmer 5 ... serving, if desired, with a slice of tomato, sprinkled with cheese and green onions. Makes 4 servings.
Mix until well ... cream cheese and pumpkin. Stir in ... pumpkin. Garnish with the celery for a stem and leaves. Serve with crackers. Yields 2 1/2 cups.
Heat oven to ... shortening, sugar, eggs, pumpkin and water. Blend ... slicing!! Zucchini Bread: Add 2 teaspoons vanilla and decrease baking time to 60 minutes.
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