pumpkin appetizers
September 3rd, 2010 at 03:00pm
Under Appetizers+ General+ Snacks
You can also use pumpkin instead of squash to make this a phenomenal Thanksgiving appetizer.
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Ingredients
* 2 lbs. squash
* 1 tsp. salt
* 3 eggs
* 1/2 C. bread crumbs
* 1/2 C. mint
* 4 garlic cloves, chopped
* 1 sm. onion, chopped
* 1 Tbs. pepper
Directions
Grind squash and add salt. Squeeze squash to remove excess water. Add remaining ingredients and mix well. Form into balls and fry until golden brown.
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Tags: cooking with pumpkin, fall appetizers, pumpkin appetizers, pumpkin balls, pumpkin meatball recipe, pumpkin meatball recipes, pumpkin meatballs, pumpkin meatballs recipe, pumpkin meatballs recipes, pumpkin side dishes, squash meatballs, thanksgiving recipes, vegetarian meatballs
By KathrynSteed
September 2nd, 2009 at 07:29pm
Under Appetizers+ Soups
This sweet and spicy bisque would make a wonderful addition to the Thanksgiving feast or any autumn meal.
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Ingredients
Olive oil or canola oil
1 medium white onion (diced)
1 garlic clove diced
2 C. pumpkin puree
4 C. chicken stock
Bay leaf
Pinch sugar
1/3 tsp. curry powder, or to your taste
Pinch nutmeg
2 C. half-and-half
Salt and pepper
Toasted coconut
Directions
Slowly sauté onion and garlic in oil until transparent, about 5 minutes. Add pumpkin puree and chicken stock, bay leaf, sugar, curry, nutmeg and mix well. Bring to boil, and then lower heat to simmer. Cook 20 - 30 minutes. Taste for seasoning. Add half-and-half and simmer another 10 minutes. Remove from heat and cool. Blend in batches in blender. Strain through a fine strainer. Reheat gently, and serve with toasted coconut.
Tags: cooking with pumpkin, pumpkin appetizer, pumpkin appetizer recipe, pumpkin appetizers, pumpkin recipe, pumpkin recipes, pumpkin soup, pumpkin soup recipe, pumpking appetizer, thanksgiving, thanksgiving recipe
By NancyRadler
November 12th, 2008 at 02:28pm
Under Uncategorized
If you have ever wanted pumpkin pie for an appetizer, this is perfect!
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Ingredients
8 oz. cream cheese at room temperature
2 C. powdered sugar
14 oz. pumpkin puree
1/2 tsp. cinnamon
1/2 tsp. orange extract
Gingersnaps
Directions
In a food processor combine powdered sugar and cream cheese. Blend until smooth. Add the pumpkin puree along with the cinnamon and the orange extract. Blend until smooth and creamy.
Place several gingersnap cookies in a plastic bag and crumble them using a rolling pin. Sprinkle the gingersnaps over the pumpkin dip. Serve with gingersnap cookies.
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Tags: cooking with pumpkin, pumpkin, pumpkin appetizers, pumpkin desserts, pumpkin dip, pumpkin recipes, recipes
By NancyRadler
