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Old November 10th, 2002, 11:38 AM   #286
PumpkinPatchKid
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Vegan Guyanese Curry

1 small can tomato paste

1 can coconut milk

1 cup water

1 onion, diced

2 cloves garlic, minced or crushed

1 tbsp olive oil

2 tbsp garam masala (or curry powder)

1 block extra firm tofu, cubed

1 potato, cubed

2 carrots, peeled and sliced

1 jalapeno pepper, minced
(optional)

1 cup basmati or brown rice

1 1/2 cups water


In a large saucepan, sautee onion and garlic in oil over medium heat. Add garam masala and tomato paste, stir. Slowly add water until mixture thins. Add coconut milk, potato, pepper and tofu; let simmer for at least 15 minutes.


Prepare rice by boiling water, adding rice, then reducing heat to low and covering. (Or use a rice cooker.) Serve curry over rice.


If you're not vegan, you can substitute shrimp or chicken for the tofu. But tofu is great!
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Old November 10th, 2002, 11:51 AM   #287
appletreewoman
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this is one of many pumpkin cookie recipes I found in www.allrecipes.com...hope it is what ya want Pumpkin Cookies
Submitted by: M.J.

Makes 3 dozen


Prep Time: 15 Minutes
Cook Time: 10 Minutes
Ready in: 35 Minutes

Average Rating:
*****
12 Ratings
10 Reviews

" Yummy pumpkin cookies with spices and butterscotch morsels. Moist and delicious. "



Ingredients
1/2 cup shortening
1 cup white sugar
1 cup pumpkin puree
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 1/2 cups butterscotch chips


Directions

1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2 In a medium bowl, cream the shortening and sugar. Stir in the pumpkin and vanilla. Sift together the flour, salt, baking soda, baking powder, and cinnamon; stir into the creamed mixture. Then mix in the butterscotch chips. Drop dough by teaspoonfuls onto the prepared cookie sheets.
3 Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool for a minute on cookie sheets before transferring to wire cooling racks.



Makes 36 servings
Scale this Recipe to servings
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Old November 10th, 2002, 12:29 PM   #288
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Wooo Hooo (((((Daccie)))))

Thanks (((((anniejoan))))) but the one I'm looking for has oatmeal in it.
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Old November 10th, 2002, 12:48 PM   #289
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This one has oatmeal. It does sort of look like an oatmeal cookie recipe.

Pumpkin Cookies

* 2 cups flour
* 1 1/3 cups quick oats
* 1 tsp. baking soda
* 1 tsp.cinnamon
* 1/2 tsp. salt
* 1 cupbutter ormargarine
* 1 cup sugar
* 1 cup light brown sugar
* 1 cup cooked pumpkin
* 1 egg
* 1 tsp. vanilla
* 3/4 cup chopped pecans or walnuts
* 3/4 cup raisins

Preparation -
Combine flour, oats, baking soda, cinnamon and salt. In a separate bowl, combine butter, sugar, and brown sugar. Beat till light and fluffy. Add pumpkin, egg, and vanilla. Mix well. Add flour mixture and mix well. Add nuts and raisins. Stir. Drop by tablespoonsful onto a greased cookie sheet. Bake at 350? for 12 to 14 minutes or until cookies are very lightly browned. Cool for about 2 minutes before removing from cookie sheets.
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Old November 10th, 2002, 01:34 PM   #290
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WOW! Even *I* feel like doing some cooking now!

nah

Cinderellen is happy. LiamFan...is that the one?
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Old November 10th, 2002, 01:43 PM   #291
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Oh ((((((Addie)))))) That looks like a close one. The one I had didn't have raisins in it, and I omitted the nuts, but it looks close. I'm going to try it and see. Thanks!!
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Old November 10th, 2002, 07:32 PM   #292
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((( All )))

I found another guyanese recipe in my cook book, but I don`t have time to type it out tonight! So please look for it tomorrow
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Old November 10th, 2002, 07:40 PM   #293
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FoodNetwork.com has a great assortment of recipes.... <g>

The have some pumpkin cookies but I don`t think it is what you are looking for Cinderellen!
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Old November 12th, 2002, 09:44 PM   #294
appletreewoman
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hey if dac if you see this i would love your gaucamole recipes again..ty and please
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Old November 14th, 2002, 08:16 PM   #295
appletreewoman
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dodrop44...I did a search on mexican candy and this is one recipe I found....MEXICAN ORANGE DROPS

1 C. evaporated milk
1 C. sugar
1/4 C. boiling water
2 C. sugar
1/4 tsp. salt
Grated rind of 2 oranges
1 C. walnuts or pecans, chopped

Heat milk in the top of a double boiler. Melt the 1 cup sugar in a saucepan. When the sugar is a rich brown, stir in the orange juice. Add the hot milk. Stir in the 2 cups sugar and salt until dissolved. Bring to a boil and cook, covered, for 3 minutes until the steam washes down any crystals on the sides of the pan.

Cook uncovered over low heat, without stirring, to the soft-ball stage, 238?F.

Remove from the heat and add the orange rind. Let the mixture cool.

Beat until creamy, then stir in the nuts. Drop the candy from a spoon onto heavy-duty foil.
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Old November 14th, 2002, 09:38 PM   #296
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LOl ((((hoggie)))) I totally love to cook new recipes. I hope you enjoyed that.
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Old November 26th, 2002, 11:14 PM   #297
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Eat Your Cheesecake and Have The Recipe Too!!

Put your favorite cheesecake recipes in here for everyone to enjoy!!
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Old November 26th, 2002, 11:15 PM   #298
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Ok here is my pumpkin swirl cheesecake recipe!

Ingredients:

2 Cups finely crushed ginger snaps
1/2 cup finely chopped pecans
6 Tbsp. Butter or Margarine-melted
3 pkg (8oz. each) cream cheese-softened
1 Cup sugar, divided
1 tsp. vanilla
3 eggs
1 Cup canned pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
dash ground cloves
***NOTE*** can substitute graham cracker crust if necessary!!

MIX ginger snap crumbs, pecans and butter; press onto bottom and 2 inches up side of 9-inch springform pan.

BEAT cream cheese, 3/4 cup of the sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Reserve 1-1/2 cups of the plain batter. Stir remaining 1/4 cup sugar, pumpkin and spices onto remaining batter. Spoon 1/2 of the pumpkin batter over crust; top with spoonfuls of 1/2 of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.

BAKE at 325 degrees (F) for 55 minutes or until center is almost set if using a silver springform pan. (OR bake at 300 degrees for 55 minutes or until center is almost set if using a dark nonstick springform pan.) Loosen cake fromside of pan; cool before removing rim of pan.

Refrigerate 4 hours or overnight. Sotre leftover cheesecake in refrigerator.

Makes 12 servings (I don't know who is having that small of a serving but this is what the recipe said!!)

Enjoy!!
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Old November 27th, 2002, 09:27 PM   #299
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((((skydove)))) that sounds fabulous!!!!
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Old November 30th, 2002, 12:44 PM   #300
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I think I am going to have to try that recipe...Thank you (((skyedove))) ((((appletreewoman))))) just because!
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