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August 2018

Pumpkin Recipes

Chicken Stir Fry Recipes

Georgian Spitted Chicken with Plum Sauce

Georgian Spitted Chicken with Plum Sauce Recipe
2 Broiler 2 1/2 lbs ea Salt to taste Pepper to taste Butter 1 1/2 c Plums cooked and amp pureed P...

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Cold Pumpkin Souffle Recipe

Cold Pumpkin Souffle recipe and other pumpkin recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Cold Pumpkin Souffle recipe  PDF


2 Envelopes unflavored gelatin
1/4 c Water
4 Eggs
2/3 c Sugar
1 cn Pumpkin (1 lb)
1/4 c Rum
1/2 ts Ground cinnamon
1/2 ts Ground ginger
1/4 ts Ground mace
1/4 ts Ground cloves
1 c Whipping cream whipped
Candied kumquats (optional) Sprinkle gelatin over water to soften. Heat over low heat to dissolve gelatin. Beat eggs thoroughly in bowl. Gradually add sugar and continue to beat until mi ture is smooth and very thick. Stir in pumpkin, rum, cinnamon, ginger, mace and cloves. Blend in gelatin well and fold in whipped cream. Oil 6 inch band of foil and place around outside edges of oiled 1 1/2 quart souffle dish, oiled side in, to form standing collar. (Or use an oiled 2 quart fluted ring mold and do not add collar.) Fill dish with pumpkin mi ture and chill until set. Carefully remove foil collar and decorate top of souffle with candied kumquats. Or dip fluted mold in hot water very quickly and turn out onto serving platter. Serve with additional whipped cream, if desired.

Cold Pumpkin Souffle recipe and other pumpkin recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
452 people have voted
Last Reviewed on 2018-08-17



Friday, Aug 17 2018 Download & Print Cold Pumpkin Souffle recipe  PDF   Pumpkin recipes RSS   Thumsb up

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3 slices turkey bacon chopped 12 chicken thighs without skin 2 sm onions halved and amp sliced 1 1/4 c apple juice 2 Granny Smith apples peeled and sliced 1 tbsp dijon mustard 1 tbsp balsamic vinegar 1 tsp dried thyme 1 tsp salt 1/2 tsp pepper 1 1/2 tsps cornstarch In a large pot, cook bacon over medium heat until browned and crisp, about 3 minutes. Transfer bacon with a slotted spoon to a piece of paper towel to drain. Discard all but 2 tsp of fat from pan. Add half of the chicken and brown well, about 2 minutes per side. Remove to a plate ...

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