STUFFED PUMPKIN
This is an American Indian recipe, that I have been making for several years. its earthy goodness makes its perfect at Thanksgiving and Halloween feast. but know that you can make it for any meal. The original calls for venison but if you cant get any, Ground sirloin is a great substitute. Also you can add all kind of goodies if you want like golden raisins or chopped up nuts,or apples. Try it every way its worth the time involved and ooh so good!
Provided by Recipe Baroness
Categories One Dish Meal
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, bring 2 1/2 cups water to a boil.
- Add "Uncle Ben's" and stir.
- Reduce heat, cover and simmer 25 minutes, or until tender.
- Preheat oven to 350F (175 degrees C).
- Remove the top of the pumpkin and scoop out pulp and seeds.
- Prick the pumpkin interior with a fork and rub with 1 teaspoon salt and dry mustard.(I use Extra Dry Mustard Because I like the added Flavor).
- Heat bacon grease in a large skillet over medium-high heat.
- Stir in the ground venison, sirloin and Sage Sausage and onion.
- Slowly cook and stir until evenly brown.
- Remove from heat.
- Mix in the wild rice, remaining salt, eggs, and pepper.
- Stuff the pumpkin with the meat mixture.
- Place pumpkin in a shallow baking pan with 1/2 inch water.
- Bake the pumpkin in the preheated oven 1 1/2 hours, or until tender.
- Add more water to the pan as necessary to avoid sticking.
STUFFED PUMPKIN DINNER
This recipe is a great way to use a pumpkin up after scooping out the seeds to bake. It is so delicious and fancy enough to serve to guests.-Christin Holt, Kingsburg, California
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Wash pumpkin; cut a 6-in. circle around top stem. Remove top and set aside; discard seeds and loose fibers from inside. Place pumpkin in a large Dutch oven. Fill with boiling water to a depth of 6 in.; add 1/2 teaspoon salt. Cover and simmer for 30 minutes or until the pumpkin is almost tender but holds its shape. Carefully remove and drain well; pat dry. , In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain well. Cool slightly; place in a large bowl. Add rice, tomato sauce, ham, eggs, garlic, oregano, pepper, vinegar and remaining salt. , Place pumpkin in a shallow sturdy baking pan. Firmly pack beef mixture into pumpkin; replace top. Leaving pan uncovered, bake at 350° for 1 hour. Let stand for 10 minutes. Remove the top; if desired, use paper towel to remove excess moisture from top of meat. Slice pumpkin into wedges.
Nutrition Facts : Calories 285 calories, Fat 13g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 595mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.
RICE STUFFED PUMPKIN
This recipe is from our friend Sima who is an amazing cook. The rice partially cooks with half the amount of liquid as you would expect -- then finishes in the pumpkin. This makes for a very festive presentation whether you scoop out the rice or slice right into the pumpkin to serve! Note: recipe is for a small pumpkin that would fit only about 2-3 cups of rice. For larger pumpkins, adjust the ingredients to the amount you feel will fit after rice and fruits are fully cooked.
Provided by baezus
Categories Pumpkin
Time 48m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Wash pumpkin well. Cut a 'hat' or cover out of the top of the pumpkin. Clean the inside of the pumpkin of seeds and 'strings'.
- Cook rice in water and salt till water is absorbed and rice is still a little 'al dente'.
- In a separate pan, brown the onion in oil.
- Add chopped prunes, craisins, currants, and cilantro, parsley, and mint to onions and mix well.
- Add salt and pepper.
- Add tomato paste and pomegranate paste.
- Add rice and mix.
- Stuff pumpkin with rice mixture.
- Place 'hat or cover on pumpkin. Cover tightly with foil. Place on oven proof tray.
- Cook in oven at 400 degrees F. for 3 hours. (May require longer for larger pumpkin.).
- To serve place on serving plate without foil or at least top half of foil removed. Either remove lid and scoop from the top or cut right into the pumpkin to serve the fruited rice and pumpkin.
Nutrition Facts : Calories 202.3, Fat 0.5, SaturatedFat 0.1, Sodium 72.2, Carbohydrate 48.9, Fiber 3.5, Sugar 23.6, Protein 3.2
BAKED STUFFED PUMPKIN
Make and share this Baked Stuffed Pumpkin recipe from Food.com.
Provided by rsarahl
Categories Dessert
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Cut off the top of the pumpkin and set it aside.
- Scoop out seeds with a metal spoon.
- In a large bowl, stir together the apples, walnuts, cranberry sauce, pineapple, brown sugar, raisins and rum.
- Add the ginger, nutmeg and cinnamon; mix well.
- Spoon the mixture into the cleaned pumpkin and replace the top.
- Set pumpkin on a baking stone or a baking sheet.
- Bake for 1 hour in the preheated oven, or until pumpkin begins to soften.
- Remove from oven, stir (scraping the sides gently so that some pumpkin falls into the apple mixture).
- Serve warm.
Nutrition Facts : Calories 520.8, Fat 13.7, SaturatedFat 1.6, Sodium 37.5, Carbohydrate 104.2, Fiber 7.5, Sugar 91.4, Protein 4.4
BAKED STUFFED PUMPKIN
Pumpkin takes a while in the oven to soften, so you have to be willing to let it bake a couple of hours, but in my opinion, it's well worth the wait.
Provided by mplsgirl
Categories Vegetable
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 .
- Cut top from pumpkin and clean.
- Coat inside with butter and 1/4 cup brown sugar.
- Saute ground beef, onion, cabbage, and peppers in oil in large skillet. Drain fat.
- Add corn and barley to mix, then stuff mix into pumpkin.
- Add remaining brown sugar on top. Put on pumpkin top.
- Place pumpkin in a shallow pan with 2" of hot water. Bake for 1 1/2 to 2 hrs., or until tender.
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