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    You are in: Home / Cookbooks / Veggies: Peter, Peter, You'll Like These
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    57 recipes in

    Veggies: Peter, Peter, You'll Like These

    [Cover photo by Sue L.] Pumpkin recipes (except for pumpkin cake, see my cookbook Cakes Made With Vegetables , and for pumpkin pies, see my cookbook Thanksgiving: The Dessert ).
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    1 Reviews |  By Mirj

    When I create a dish that I'm proud of, I put my name on it. I just made this up for supper tonight, as part of yet another diet. Yummy! I made it a little spicer than the rest of the family would like, so I get to eat it all myself!

    Recipe #41810

    This makes an excellent lunch on cold days, especially when it's paired with cinnamon toast. It's incredibly easy and low cal.

    Recipe #147739

    A recipe from the famous Silver Spoon book of Italian cookery. A fantastic and healthy side to meat.

    Recipe #145717

    This soup is served in the squash shell with the lid set aside. Perfect for thanksgiving dinner or an nice fall or winter special occasion. Both the soup and squash shell can be reheated in a microwave oven. MAKE AHEAD: The recipe can be made through Step 5 and the components refrigerated separately overnight. The porcini cream can be made earlier in the day and refrigerated. Recipe is adapted from Jeremiah Tower, a patriarch of modern American cuisine and the genius behind San Francisco's Stars.

    Recipe #144834

    2 Reviews |  By Derf

    Tasty fall dish for supper or a buffet. Add as much heat as you like or change the garlic and herbs to your taste. Make ahead and pop in oven when ready. Recipe has evolved to our tastes from "French Country Kitchen" by Ann Hughes-Gilbey

    Recipe #13120

    This is a unique looking quiche! It requires effort but is worth it for that special occasion.

    Recipe #140807

    I stare fixadly at the TV any time I see Emeril cook. These were really fun to watch so I decided they needed to be posted for everyone to enjoy!

    Recipe #140821

    I love the taste of pumpkin. We are only able to get them at good prices in the fall so I'm looking for new ways to use this delicious vegetable whenever we get the chance!

    Recipe #140826

    A nice variation on a very common (here in Australia at least) soup.

    Recipe #20094

    This is my personal rendition on a favorite from Quebec. The addition of pumpkin to ordinary mashed potatoes gives them an nice earthiness that goes well with roasted poultry or other autumnal fare. I have not tried it with canned pumpkin but will experiment eventually. Though I don't cook much with butter, you should feel free to add some more to suit your taste.

    Recipe #139807

    I think I sort of invented this one. It has become a family favourite.

    Recipe #94213

    This salad makes a lovely starter at a fall dinner party. It is a combination of lamb's lettuce topped with warm roasted pumpkin or squash, drizzled with a beautiful dressing and sprinkled with toasted pumpkin seeds. You may want to substitute the lamb's lettuce with another lettuce, although I must say the combination works beautifully. This serves 6 as a starter or 2-3 as a main dish.

    Recipe #139649

    Ultimate healthy variation on the classic pumpkin soup. Very forgiving recipe. Freezes well.

    Recipe #133653

    One of my most favourite Japanese side dishes made with one of my favourite vegetables. This is eaten at room temperature, and is especially tasty (I think). I usually make extra, as youngest son and I love the left-overs.

    Recipe #41394

    This is a Matthew Ford recipe from the Guardian's weekend magazine. Using barley makes a nice change from rice and it's good for you as well. If you want you can also add sautéed mushrooms or shredded meat. I often use butternut squash instead of pumpkin as it's more widely available here.

    Recipe #109297

    This hearty soup makes a great fall meal, served with a salad and some warm crusty bread (we usually have a whole wheat baguette), or use it as a first course. It is derived from a Pumpkin Soup recipe I found several years ago in The Wine Spectator. For a dressy presentation garnish with a bit of Creme Fraiche and some julienned prosciutto. I've made this recipe using brown sugar and also substituting Spenda and my family has not noticed a difference. I have also substituted low fat evaporated milk for the heavy cream with no issues in the final result. This soup can be prepared up to 24 hours before serving. re-heat over very low heat prior to serving.

    Recipe #104028

    This elegant combination of creamy golden rice and orange pumpkin can be made as pale or as bright as you like - simply add different quantities of saffron. This recipe is from my low fat, low cholesterol book.

    Recipe #131369

    Recipe #59308

    The pumpkin in this dish becomes almost molten. Barely held together by the flour it's been dredged in. Simply delicious!

    Recipe #66047

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