highlyeccentric: Demon's Covenant - Kitchen!fail - I saw you put rice in the toaster (Demon's Covenant - kitchen!fail)
[personal profile] highlyeccentric
So I accidentally tipped WAY TOO MUCH rosemary into the first stage of a recipe that called for thyme, and the result was amazing.

Diet and accessibilty notes )

What you need and what you do with it )

Adapted from a recipe in Jack Monroe's 'A Year in 120 Recipes'.
cougars_catnip: (Default)
[personal profile] cougars_catnip
 Everyone who tries this delicious dessert likes it better than ordinary pumpkin pie. The crust mixture rises to the top during baking to form a rich topping.
Read more... )
fadedwings: (cookies)
[personal profile] fadedwings
pumpkin scones!

I was in the mood for scones and I had canned pumpkin on hand and I found this recipe over here.

I really liked them. The icing was my own addition and if I had made them for breakfast I think I would have skipped it but I made them for an evening snack and they were perfect for that.

I also put the recipe under the cut as well as some of the things I did a little differently...

Read more... )
wyrdkat: (Default)
[personal profile] wyrdkat
I really like this pie but my husband love it even more. I usually make it for Thanksgiving and the Winter Holiday season in general...or whenever asked and/or begged.

Read more... )
starfish: a porch swing with a book on it (Default)
[personal profile] starfish
My partner Osirus has this propensity for cooking weird dishes that sometimes work quite well using what he calls "The Transitive Property of Food." (This is how he came up with Pineapple-Coconut-Crab ice cream. Note that I said "sometimes".)

So we had half a can of pumpkin left over from making pumpkin pancakes, and we were planning chicken molé, and wackiness ensued )
sid: (pretty Cosmo 3)
[personal profile] sid
I got this recipe from my sister-in-law, who apparently stole it from Sandra Lee, of semi-homemade fame (or infamy, depending on your POV.) At any rate, these pancakes are simple and delicious. The recipe says it serves 2, but we always have a few leftover.  Good for breakfast, holiday brunches, or supper.  (click on the above recipe link to find out about the pecan (yuck!) syrup which goes with.)

Pumpkin Spiced Pancakes )

titaniumjunky: (Default)
[personal profile] titaniumjunky

I love pie. No really, me and pie? We’re like this (makes crossed finger gesture indicating I am either lying or that Pie and I have a serious thing going on). When folks ask me what kind of cake I want for my birthday I answer “Pie”.

I’m very proud of my Pumpkin Pie…



Firstly you need to make your own crust. Seriously just do it, it’s not that hard. You’ll thank me later. )
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[personal profile] rainbow
Preheat oven to 300F.

This works for a lb of meat up to as large of a tightly sealed baking dish you have, just adjust quantities. I don't measure anything and just eyeball quantities depending on what I have and what I want.

Beef chuck or any tough cut, cut in 1-2" cubes
1-2" chunks of raw pumpkin
slices or chunks of raw onion
1" pieces of celery
any other hearty veg you like that sounds good -- sweet potatoes, yam, celeriac, etc, are all lovely -- in 1-2" chunks
garlic (anywhere from a whiff to many cloves depending on what you like)
some red wine/raw acv/kombucha or other acidy type liquid
any herbs you like that sound good
salt and pepper
If you want to add a tart note and some antioxidents, add some blueberries, as many as you like. You can stir in some sweetened cranberry or cranberry-orange sauce if you like (I like fresh cranberries mixed in, but they're too tart for everyone else so far *g*)

Mix everything well and put it in a heavy cast iron baking dish with a tightly fitted lid. Put in oven. After 30 minutes turn the oven down to 200-250F and bake until tender, 4-8 hours (depends on how much; smaller amounts and meat in smaller pieces takes less time; larger chunks and larger quantities take significantly longer).

Excellent on day one, even better reheated (in a very low oven) the next day.


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