Pumpkin Nuggets With Vanilla Sauce Food

PASTA & CHICKEN IN PUMPKIN CREAM SAUCE

Steps:

• Cook pasta according to package directions. Drain; keep warm.
• Melt butter in 12-inch skillet until sizzling; add chicken and garlic. Cook over medium-high heat, stirring occasionally, 8-10 minutes or until chicken is no longer pink in center. Add cooked pasta.
• Combine pumpkin, chicken broth, whipping cream, sage and salt in bowl. Pour over pasta mixture; gently toss to coat. Cook over medium heat 3-5 minutes or until heated through. Sprinkle with pecans.

PUMPKIN PIE ICE CREAM WITH SALTED CARAMEL SAUCE

Steps:

• In a large heavy saucepan, whisk egg yolks and brown sugar until blended; stir in heavy cream. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in half-and-half, pumpkin, pie spice, vanilla and salt. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours. , For caramel sauce, in a large heavy saucepan, spread sugar; cook, without stirring, over medium-low heat until it begins to melt. Gently drag melted sugar to center of pan so sugar melts evenly. Cook, without stirring, until melted sugar turns a medium-dark amber, 5-10 minutes. Immediately remove from heat, then slowly stir in cream, butter, salt and almond extract. Serve with ice cream. Refrigerate leftover sauce; keep leftover ice cream frozen.

DIY SPICY FISH NUGGETS

Steps:

• Stir all the sauce ingredients together. Set aside.
• Whisk the sriracha into the egg and pour onto a small plate. Put the flour onto another plate. Mix the breadcrumbs with the butter and put onto a third plate.
• Put a rack onto a baking sheet and preheat oven to 500°F. Chop the cod loin into large chunks that will take 2 or 3 bites to eat. One by one, lightly coat the loin in the flour, then the egg mixture, and finally the breadcrumbs, making sure to press the breadcrumbs into the cod and shake off any excess. Place the cod onto the rack and repeat with the rest of the fish.
• Bake the cod for 8 minutes. Remove from oven and flip them. Cook another 6-8 minutes until lightly browned and cooked through.
• Serve with the sauce.

PUMPKIN PANCAKES

Steps:

• In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

PUMPKIN NUGGETS WITH VANILLA SAUCE

Steps:

• Make the vanilla sauce by whisking the SAUCE ingredients together in a medium size bowl or container. Cover and refrigerate it to chill for now.
• Mix the NUGGETS by combining the NUGGET ingredients together, preferably with an electric mixer but you can also use a blender or food processor on a low pulse setting. Or just mix by hand with a wooden spoon.
• The nugget mix should have the same consistency as a thin cookie dough. If it seems runny and keeps sliding off the spoon, add more flour.
• Use a wooden spoon to place large dollops of the mixture onto a greased cookie sheet (I like to line the pan with foil and use cooking spray.) The yield is about 12-15 large nuggets.
• Bake for 20-30 minutes or until lightly browned on top. Let cool for at least 10 minutes.
• Serve with the vanilla sauce and enjoy! They're also tasty with chocolate sauce, fruit sauces, caramel, and tons of other dips and toppings! How about my Pumpkin Fluff Dip if you're not afraid of pumpkin overload? :D.

PECAN PUMPKIN COBBLER RECIPE

Steps:

• Preheat your oven to 350°F. Grease an 8x8-inch baking pan or 9x9-inch baking pan that's 2 to 3-inches deep with nonstick spray or Wilton Cake Release. Then, place your baking pan on a large cookie sheet or sheet pan to catch any overflows.
• Whisk together flour, baking powder, salt, sugar, and spice in a medium-size bowl.
• In a smaller bowl, stir together the pumpkin puree, milk, oil (or melted butter), and vanilla.
• Pour the pumpkin mixture into the flour mixture and gently stir until no lumps remain. The batter will be thick.
• Pour into your prepared baking dish.
• Next, stir the sugar, brown sugar, and pecans together and evenly spread this mixture over the pumpkin batter.
• Carefully pour the hot water over the entire contents and DO NOT STIR.
• Bake for 50 to 55 minutes in an 8x8-inch pan and 40 to 45 minutes for a 9x9-inch pan. These times are for using a glass baking dish. If you use a dark, metal pan your baking time will be shorter. Test the center of the cobbler with a wooden pick. It should contain dry crumbs or no crumbs when it done. (Also, the surface will go from 'kinda' shiny to matte when it's cooked. The cobbler will be slightly jiggly while hot but will set as it cools.)
• Serve warm or at room temperature. It's great with vanilla ice cream and/or whipped cream.
• Store in an airtight container in the refrigerator up to 4 days.

VEGAN PUMPKIN NUGGETS

Steps:

• Cut the pumpkin in half. Spoon out the seeds. Cut them into rings. Peel them using a veggie peeler. Then cut them into chunks.
• Boil the pumpkin in a pot with water until they get softer (approx. 10 minutes), they shouldn't be too mushy, though.
• Strain and drain the boiled pumpkin bites. Let them cool off.
• Mix the ingredients for the batter in one bowl.
• In another bowl, mix the ingredients for the breading.
• Dip them into the batter first, then toss them in the breadcrumbs until they are evenly coated.
• Heat a pan with olive oil, and pan-fry the pumpkin pieces over medium to high heat on each side until they are nicely golden brown. Let them cool off a bit before serving because they are HOT. :)

PUMPKIN "BUTTER" CHICKEN

Steps:

• First, dice your chicken breasts into bite-sized pieces and season them with salt and pepper. Let stand 20-30 minutes while you gather and prep the remaining ingredients.
• In a large skillet or Dutch oven, heat the oil and butter over medium heat. Sear the chicken pieces on one side until crisp, about 5 minutes. Do this in batches if needed. Remove the crisped chicken from the pan and add the onion, garlic, and ginger. Cook until the onions become translucent, about 5 minutes. Add the garam masala, curry powder, and turmeric to the pan and stir until fragrant, about 1 minute. Stir in the tomato paste, and coconut milk. Bring the sauce to a simmer and add in the diced pumpkin and the chicken. Simmer the sauce for about 10 minutes until the pumpkin gets soft and the chicken is cooked through. Finish the sauce with the greek yogurt and 2 tablespoons of butter. Simmer about 5 minutes longer.
• Turn off the heat and add in a healthy pinch of cilantro and stir to combine. Serve over steamed basmati rice, with lime wedges and naan bread to soak up all the delicious sauce.

CAULIFLOWER NUGGETS WITH VEGAN CHEESE SAUCE

Steps:

• Preheat the oven to 200 degrees Celsius or 392 degrees Fahrenheit.
• Cut the cauliflower into small florets.
• Prepare the breadcrumb coating: add 50g flour to the first plate; in the second plate whisk together vegan milk, 100g flour, salt, pepper, peppers, garlic powder, yeast flakes; in the third plate prepare the breadcrumbs.
• Roll the cauliflower florets at the beginning in the 1st plate with flour, then dip them into the milk mixture and finally roll them in the bread crumbs to coat them completely with the bread crust. Place the nuggets on a baking tray and bake them in the oven for 45 minutes.
• Boil the unpeeled almonds and the unused cauliflower stem in water for 5 minutes. Then blend it in a strong blender together with the other ingredients until a creamy sauce forms. Season again to taste with tabasco, if you like it spicier.
• Enjoy the cauliflower nuggets with the hot cheese sauce.

PUMPKIN CARROT CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees & coat 8-9 " cake pans with non-stick cooking spray.
• Pulse the oats in a food processor until flour-like in consistency.
• Add flours, baking soda, baking powder, salt cinnamon & sugar, and pulse to mix.
• In a large mixing bowl (stand mixer preferable) whisk eggs, then add pumpkin, apple sauce, vanilla, oil, brown sugar and buttermilk. Mix well.
• Add the flour mixture to mixing bowl, and mix well.
• Fold in the carrot, cranberries & walnuts, until evenly distributed.
• Pour batter into cake pans.
• Bake for 33-37 minutes.
• Cool on racks.
• Slice each cake in half horizontally to create 4 layers. Frost.
• Prepare the frosting by beating the butter cream cheese & vanilla until smooth, then adding confectioners sugar and whisking until smooth.
• Spread frosting evenly on each layer of the cake and stack.

PUMPKIN-SPICED HOT CHOCOLATE

Steps:

• In a large saucepan, whisk milk, baking chips and cream over medium heat until smooth and creamy (do not boil). Remove from heat. Whisk in pumpkin, cinnamon, vanilla and ginger.
• Meanwhile, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Top servings with whipped cream; sprinkle with cinnamon.

VEGAN NUGGETS

Steps:

• Pulse the cauliflower, carrots and onion in a food processor until very finely chopped, like rice. Heat the oil in a large frying pan and gently fry the mix for 12-15 mins until softened. Add the garlic and fry for a further 1 min, then take off the heat and stir in the nutritional yeast and yeast extract. Set aside.
• Blend the beans into a mushy purée in a food processor, then add to the veggie mix and combine well. Stir in the flour and season. Put in the fridge to firm up for 1 hr.
• Heat the oven to 220C/200C fan/gas 7. Line a large baking tray with baking parchment and coat with a little olive oil. To make the coating, mix the gram flour with 150ml water using a fork so it resembles beaten egg, then season. Scatter the extra gram flour on a plate and fill a second with the breadcrumbs.
• Roll the bean mixture into walnut-sized pieces, then flatten to form nugget shapes. Dip the pieces first in the gram flour, then in the gram batter, and finally roll in the breadcrumbs - handle carefully as they will be a little soft. When the nuggets are fully coated, lay them out on the prepared tray.
• Bake for 20 mins, then use tongs to turn each nugget over and bake for a further 15 mins until they are dark golden and crisp. Leave to cool for 20 mins before serving with your choice of dipping sauces.