PUMPKIN GRILLED CHEESE
What to do with that unfinished can of pumpkin puree? Use it as a rich and creamy way to take a grilled cheese from good to gourmet.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Stir together pumpkin and mustard; season with salt and pepper. Spread 2 slices of bread with pumpkin mixture. Top with cheese and sage. Cover with remaining bread and brush both sides with butter. Cook in a large nonstick skillet over medium heat, flipping once, until golden and crisp, 8 to 10 minutes total. Serve, sprinkled with flaky salt.
HUNGRY GIRL'S PUMPKIN GRILLED CHEESE
My cousin sent me this recipe from the Hungry Girl's 300 Under 300 book. It's obscene how good it was!!!!! I can't get over it! I didn't have Laughing Cow cheese wedges, so I put in a tbsp of sour cream instead, and used 2 light swiss cheese slices instead of the cheddar. **Note: This will make it a little more messy; I think the cheese wedge is to hold the form better.**
Provided by brandimcd
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until lightly browned, about 2 minutes.
- Transfer to a bowl.
- To the bowl, add pumpkin, cheese wedge, cayenne pepper, and black pepper.
- Mix until smooth and set aside.
- Lay bread slices flat and evenly spread the upward-facing sides with butter. Flip slices over and evenly top one slice with pumpkin mixture, followed by the slice of cheese.
- Place the other bread slice on top, buttered side up.
- Set aside.
- Re-spray skillet with nonstick spray and bring to medium-high heat on the stove.
- Gently place sandwich in the skillet and cook until lightly browned on the outside and hot on the inside, about 2 minutes per side, flipping carefully with a spatula.
Nutrition Facts : Calories 176.6, Fat 8.7, SaturatedFat 5.5, Cholesterol 29.9, Sodium 381, Carbohydrate 12, Fiber 1.6, Sugar 4.6, Protein 13.9
GRILLED PUMPKIN WITH ROSEMARY AND SEA SALT
During grilling, the sugars in the pumpkin caramelize. Per chef Duke: The combination of sweet and salty, coupled with crisp rosemary, will give you a different way of thinking about pumpkin. I'm estimating amounts; just season to taste. Based on recipe published on MotherEarthNews.com by Deanna Duke.
Provided by treehuggingmom
Categories Pumpkin
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Heat grill to medium-high.
- Cut the pumpkins vertically into 3/4 inch slices. Remove the seeds and stringy parts. Brush both sides of each slice liberally with olive oil. Sprinkle with sea salt and rosemary.
- Place the slices on the grill for about 5 minutes a side or until dark grill marks appear. Turn and grill the other side until you can easily pierce the pumpkin slice with a fork. Make sure that the pumpkin is tender.
- Since some of the salt tends to fall off during the grilling process, serve with a small dish of additional sea salt.
PUMPKIN BREAD GRILLED CHEESE SANDWICHES
Fall evenings call for cozy grilled cheese sandwiches. Fancy it up with pumpkin bread and this recipe could be served for lunch with friends!
Provided by Diana71
Categories Main Dish Recipes Sandwich Recipes Grilled Cheese
Time 4h20m
Yield 8
Number Of Ingredients 13
Steps:
- Combine milk, water, honey, and yeast in the bowl of an electric stand mixer. Let sit for 10 minutes.
- Pour flour, oil, pumpkin puree, and salt into the mixture. Mix using a dough hook attachment until dough is soft, smooth, and tacky, 2 to 5 minutes. Add more flour or water if needed.
- Place dough on a lightly floured surface and knead by hand for 3 to 4 minutes. Form into a ball and place into a large, greased bowl. Cover with plastic wrap and let rise until doubled in size, 1 1/2 to 2 hours.
- Preheat the oven to 495 degrees F (255 degrees C). Place a large, cast iron Dutch oven into the oven to preheat.
- Divide dough into 2 balls and flour lightly. Place 1 ball back into the greased bowl, cover with plastic wrap, and save in the refrigerator for a later time.
- Place remaining ball onto parchment paper that has been sprinkled with cornmeal. Cover with plastic wrap and let rest for 30 minutes. Dust with flour and score.
- Remove the preheated Dutch oven carefully from the oven and uncover. Lift parchment paper with dough and place into the Dutch oven. Trim any parchment paper that extends beyond the top. Cover carefully with the hot lid.
- Bake in the preheated oven for 20 minutes. Remove lid and continue baking until golden, about 40 minutes more.
- Remove from the oven and lift out bread carefully using the parchment paper. Let cool on a wire rack for at least 30 minutes before slicing.
- Make grilled cheese sandwiches once the loaf has cooled enough to slice. Heat a skillet over medium heat. Spread mayonnaise over one side of each bread slice. Place bread mayonnaise-side down into the skillet. Spread Dijon mustard on the other side. Top with Cheddar cheese and Gruyere cheese slices. Cook for 2 minutes; sandwich both halves together. Cook until golden, 3 to 4 minutes per side.
Nutrition Facts : Calories 548.2 calories, Carbohydrate 81.6 g, Cholesterol 19 mg, Fat 16.5 g, Fiber 3 g, Protein 17.6 g, SaturatedFat 5 g, Sodium 707.1 mg, Sugar 9.6 g
BEST PUMPKIN CHEESECAKE
If you like pumpkin pie and cheesecake, this is this best of both worlds. My mother made this once, many years ago and I have been making them ever since. This recipe makes 2 - 9 inch pies.
Provided by David Schilke
Categories Fruits and Vegetables Vegetables Squash
Time 1h5m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C.)
- In a large bowl, beat cream cheese and sugar until smooth. Blend in sour cream, vanilla and spice. Beat in eggs, one at a time. Blend in pumpkin puree until no streaks remain. Pour filling into 2 crusts.
- Bake in the preheated oven for 45 minutes, or until filling is set. Allow to cool, then refrigerate at least 4 hours before serving.
Nutrition Facts : Calories 407.3 calories, Carbohydrate 35.4 g, Cholesterol 122.3 mg, Fat 27 g, Fiber 0.9 g, Protein 7.4 g, SaturatedFat 13.3 g, Sodium 365.9 mg, Sugar 24.8 g
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