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    5 Recipes

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    I am often astounded at how few people know how to make pumpkin pie filling from scratch. In my opinion, it makes all the difference in the world when you're looking to make a truly spectacular pie for Thanksgiving or any autumnal dinner. Remember: A pumpkin is a squash, and the meat can be prepared in the same way any other large squash can. When shopping for your pumpkin, the standard "Veggie Rule" applies: Smaller specimens tend to pack a lot more flavor, and the heavier pumpkin will be denser. Little pie pumpkins are available in the fall, should weight about a pound and a half to two pounds a piece, and are the ones that you'll need for this recipe. You can use the big ones, but they just don't pack the same punch. Also, just as a tip, keep some exam gloves handy for easy clean-up after de-seeding your pumpkins.

    Recipe #256585

    This is not a complicated or difficult recipe at all - it's mostly a specific list of sauteed ingredients - but it's a great way to get someone to eat their veggies! You can adjust the ingredients however you like as long as you put the longer-cooking veggies in first.

    Recipe #277155

    This is the recipe for salsa that I make pretty much all the time. It's based on the method that my mother-in-law (a lovely Mexican lady from Laredo, Texas) taught me during the course of her "Here's How to Please My Son" lectures. Being the foodie that I am, I had to alter it, but I came upon the perfect mix here. Decrease or increase the number of peppers in this salsa to adjust the heat. As this recipe stands, it will produce a medium-hot salsa. Remember: Stripes mean heat on jalepenos, but the real power is in the seeds. Removing the seeds before preparation will take away a lot of heat but leave a lot of flavor. Wearing exam gloves (available from your local drug store) will take away the fear of rubbing your eyes or other sensitive areas.

    Recipe #257128

    I love combining ingredients, especially for breakfast, but I just don't like making omelets. For me, the great part of eggs is the separate flavor of the runny yolks. This recipe is very easy to modify to your personal tastes, but the most important thing to keep in mind with your additional ingredients is that they will heat up within about three to four minutes. That means that rough veggies need to be pre-cooked, as should your bacon or other meats. All additives should be at room temperature. Here's how I had it this morning:

    Recipe #256952

    This idea struck me as I was coring and slicing some Gala apples for an apple pie and eating some mini Baby Bel cheeses. Apples with soft mild cheeses are my favorite snack of all time, so it wasn't long before inspiration really hit. I normally use Fuji apples instead of Gala, but I imagine you can use just about any crisp apple. I half my apples, core them with a melon baller, half those pieces, and then slice very thin - maybe 1/4 inch thick at the most.

    Recipe #256355

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