PUMPKIN ROULADE WITH GINGER BUTTERCREAM
Steps:
- Preheat the oven to 375 degrees F. Grease a 13 by 18 by 1-inch sheet pan. Line the pan with parchment paper and grease and flour the paper.
- In a small bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt and stir to combine. Place the eggs and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 3 minutes, until light yellow and thickened. With the mixer on low, add the pumpkin, then slowly add the flour mixture, mixing just until incorporated. Finish mixing the batter by hand with a rubber spatula. Pour into the prepared pan and spread evenly. Bake the cake for 10 to 12 minutes, until the top springs back when gently touched.
- While the cake is baking, lay out a clean, thin cotton dish towel on a flat surface and sift the entire 1/4 cup of confectioners' sugar evenly over it. (This will prevent the cake from sticking to the towel.) As soon as you remove the cake from the oven, loosen it around the edges and invert it squarely onto the prepared towel. Peel away the parchment paper. With a light touch, roll the warm cake and the towel together (don't press!) starting at the short end of the cake. Allow to cool completely on a wire rack.
- Meanwhile, make the filling. In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, confectioners' sugar, and cream together for about a minute, until light and fluffy. Stir in the crystallized ginger, and salt.
- To assemble, carefully unroll the cake onto a board with the towel underneath. Spread the cake evenly with the filling. Reroll the cake in a spiral using the towel as a guide. Remove the towel and trim the ends to make a neat edge. Dust with confectioners' sugar and serve sliced.
PUMPKIN ROLL I
An easy pumpkin roll dessert that tastes great.
Provided by Jackie Smith
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Butter or grease one 10x15 inch jelly roll pan.
- In a mixing bowl, blend together the eggs, sugar, cinnamon, and pumpkin. In a separate bowl, mix together flour and baking soda. Add to pumpkin mixture and blend until smooth. Evenly spread the mixture over the prepared jelly roll pan.
- Bake 15 to 25 minutes in the preheated oven. Remove from oven and allow to cool enough to handle.
- Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up the cake by rolling a towel inside cake and place seam side down to cool.
- Prepare the frosting by blending together the butter, cream cheese, confectioners sugar, and vanilla.
- When cake is completely cooled, unroll and spread with cream cheese filling. Roll up again without towel. Wrap with plastic wrap and refrigerate until ready to serve. Sprinkle top with confectioners sugar and slice into 8 to 10 portions.
Nutrition Facts : Calories 288.8 calories, Carbohydrate 42.2 g, Cholesterol 86.9 mg, Fat 11.8 g, Fiber 0.5 g, Protein 4.7 g, SaturatedFat 6.9 g, Sodium 230.9 mg, Sugar 33.6 g
CHICKEN AND PUMPKIN GOULASH
I needed to use up some chicken, and we had been given a lot of pumpkins...so I began to look for a recipe which would take advantage of my ingredients. However, everything I found was quite spicy and knew would not go over well with my grandchildren. I then came across a recipe which seemed to have promise, and used it as the basis for creating this...a new family favorite! I hope you enjoy as much as my family did.
Provided by Bubbe
Categories Soups, Stews and Chili Recipes Stews Goulash Recipes
Time 4h55m
Yield 6
Number Of Ingredients 14
Steps:
- Set a slow cooker to High, and place diced tomatoes and brown sugar into the cooker; stir to combine.
- Heat olive oil in a non-stick skillet over medium-high heat, and cook and stir onion until lightly browned, about 10 minutes. Mix in the ginger, cinnamon, cumin, and coriander; cook and stir until the spices release their fragrance, about 2 minutes. Stir in the chicken, and cook and stir until chicken is no longer pink. Mix the garbanzo beans into the chicken mixture, and bring to a simmer. Transfer the mixture into the slow cooker, and mix with tomatoes.
- Place pumpkin into the same skillet, and reduce heat to medium. Cook until the pumpkin is hot and some pieces are slightly browned, about 10 minutes, stirring often. Place pumpkin into the cooker, and cover.
- Cook the stew on the High setting for 1 hour; reduce cooker setting to Low, and cook until pumpkin is tender, 3 to 4 more hours. Season with salt and black pepper. If stew seems too liquid, mix cornstarch into water in a small cup until smooth, and stir the slurry into the stew. Cook until thickened, about 30 minutes.
Nutrition Facts : Calories 330.2 calories, Carbohydrate 37.2 g, Cholesterol 58.5 mg, Fat 7.9 g, Fiber 5.8 g, Protein 28.4 g, SaturatedFat 1.5 g, Sodium 696.4 mg, Sugar 10.3 g
PORK AND CHICKEN ROULADE
Great recipe to entertain with. Beautiful presentation when sliced and arranged on the serving platter and tastes as great also. I assembled four of these ahead of time and froze them for a couple of weeks. I thawed them in the fridge and then continued the cooking steps to serve as my main course for Christimas dinner for 20 people.
Provided by Chohertz
Categories < 4 Hours
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- -Preheat oven to 400 degrees.
- -Slice pork tenderloin along long side down to within 3/4 inch of the bottom. Open and pound to a 1/3 inch thickness. Put plastic over to protect yourself from flying pork pieces. Should be a rough rectangle shape.
- -Pound chicken breasts until same thickness.
- -Spread half of the pesto mixture (1/4 C) over the pork. Layer the chicken over and then spread the remaining pesto mixture over the chicken. Layer the bacon on top.
- -Roll up as tightly as you can along the long ends and secure with kitchen twine. Sprinkle with salt and pepper.
- -Heat large skillet on stovetop on high with 1 tablespoon of olive oil. Add roulade and brown. Total should take 5 minutes.
- -Wrap roulade in foil tightly and put in baking sheet with seam side up.
- -Bake for 45 minutes.
- -Cut string off of roulade and slice. Arrange on serving platter.
Nutrition Facts : Calories 238, Fat 10.1, SaturatedFat 3.4, Cholesterol 101.5, Sodium 180.6, Carbohydrate 0.1, Protein 34.3
PUMPKIN AND CHICKEN ROULADE
This is a lovely light lunch recipe that is soooo yummy. This recipe comes from the Australian brandname recipe cookbook and it's a fantastic way of "hiding" vegies that your family needs to get.
Provided by AussieGal Tracey
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 180 degrees Celsius.
- Melt butter in a pan, add flour and stir for one minute. Gradually stir in the skim milk powder combined with water until mixture boils and thickens. Quickly stir in yolks, pumpkin and cumin.
- Beat egg whites until soft peaks form and fold lightly into the pumpkin mixture.
- Pour the mixture into a greased and lined 30cm x 24cm swiss roll pan.
- Bake for 12-15 minutes until puffed and golden brown.
- Combine filling ingredients in pan, stir until heated through.
- Remove roll from the oven and turn on a wire rack covered with a tea towel. Carefully remove lining paper. spread evenly with the filling. Hold the towel with both hands. gently roll the roulade.
Nutrition Facts : Calories 308.8, Fat 23.7, SaturatedFat 10.9, Cholesterol 252.8, Sodium 300.8, Carbohydrate 15.6, Fiber 0.6, Sugar 3.1, Protein 9.2
More about "pumpkin and chicken roulade recipes"
SKILLET CHICKEN WITH GRAPES AND DRIED PEARS RECIPE | FOOD NETWORK ...
From foodnetwork.com
Author Food Network KitchenSteps 4Difficulty Easy
HOW TO LEARN PREPARE SUMAC CHICKEN ROULADE IN PUMPKIN PUREE …
From recipeshealthy.info
10 BEST PUMPKIN PUREE CHICKEN RECIPES | YUMMLY
From
PUMPKIN AND CHICKEN ROULADE RECIPES
From tfrecipes.com
HEALTHY SOUP RECIPES FOR COZY SEASON | POPSUGAR FOOD
From popsugar.com
BOBBY FLAY'S CHICKEN PARMIGIANA RECIPE - TODAY.COM
From today.com
CHICKEN BREAST ROULADE FLORENTINE - RECIPE - COOKS.COM
From cooks.com
21 BEST CHICKEN ROULADE RECIPES - SIMPLY CHICKEN RECIPE
From simplychickenrecipe.com
CHICKEN WITH PUMPKIN RECIPES - THESUPERHEALTHYFOOD
WORLD BEST PUMPKIN FOOD RECIPES: PUMPKIN AND CHICKEN ROULADE
From pumpkinfood.blogspot.com
CHICKEN ROULADE WITH HERBED AND RECIPE | THE CHICKEN WEBSITE
From thechickenwebsite.com
MADE BY YOU SUMAC CHICKEN ROULADE IN PUMPKIN PUREE
From recipeshealthy.info
BLACK BEAN PUMPKIN CHILI - BEYOND THE CHICKEN COOP
From beyondthechickencoop.com
PUMPKIN ROULADE RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HYGGE RECIPES TO BRAISE, BAKE AND SLOW COOK FOR A COZY NIGHT AT …
From goodmorningamerica.com
10 BEST CHICKEN ROULADE RECIPES | YUMMLY
From
INA GARTEN'S CREAMY CHICKEN THIGHS WITH LEMON AND THYME RECIPE
From purewow.com
GET BREAKFAST OF SUMAC CHICKEN ROULADE IN PUMPKIN PUREE
From recipeseasy.info
TURMERIC CHICKEN NOODLE SOUP RECIPE - TODAY.COM
From today.com
FANCY NANCY CHICKEN SALAD – PALATABLE PASTIME PALATABLE PASTIME
From palatablepastime.com
You'll also love
Related Search