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Pumpkin

Pick a pumpkin that is heavy for its size.The pumpkin should be blemish-free and should be bright in color.The smaller the pumpkin, the more sweet and tender it will be.If you are going to cook the pumpkin, pick one that is grown specifically for eating, such as a sugar or pie pumpkin.Pumpkin can be prepared like most winter squash.A pumpkin can be stored at room temperature for 1 month. After it has been cooked and mashed, it can be frozen for up to 3 months.HOW TO COOK PUMPKINSteamed, microwaved or pressure-cooked pumpkin is tender and creamy. If you bake it, you will get a slightly sweet, roasted flavor as well. Baked pumpkin is best for baking because the other three methods yield a more moist puree.After cooking, scoop the pumpkin flesh from the skin and puree in a food processor or food mill. Discard skin.Baked Pumpkin
Cut pumpkin into chunks, or if small, cut in half. Clean out seeds and pulp. Place in a baking dish, flesh side down, with 1 inch water. Bake at 350 degrees for 1 to 1 1/2 hours, depending on size of chunks, until tender when pierced with a knife.Steamed Pumpkin
Cut seeded pumpkin into large chunks. Place in a steamer basket. Place over boiling water and cover. Steam about 20 to 25 minutes, until soft but not mushy when tested with a knife.Microwaved Pumpkin
Cut seeded pumpkin into pieces that will fit in microwave. Cover each piece tightly with microwave safe plastic wrap. Place in microwave, skin side down, and cook on high until tender when tested with a knife, 15 to 30 minutes, depending on amount of pumpkin and size of microwave.Pressure-cooked Pumpkin
Place a trivet or steamer basket in bottom of pressure cooker. Add 1/2 cup to 3/4 cup water and seeded pumpkin chunks. Close and lock the cooker. Bring it up to full pressure and cook about 4 minutes. Release pressure before opening cooker. If pumpkin is not tender, re-cover cooker and cook for an additional 1 to 2 minutes.

Chimichangas
ChimichangasSee instructions for folding under "." Place completed burritos in a deep fryer heated to 350?F and fry them until golden brown. Hold the burrito down with long handled tongs so that it does not open up. (Upload by user)

Enchiladas
EnchiladasSee instructions under "." (Upload by user)

Coconut
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Cooking on a seasoned plank
Cooking on a Seasoned PlankSoak a 1 inch thick hardwood plank in cold water overnight. Weigh it down, so every surface soaks. Dry it well and rub with oil. Place in a 350 degree F oven for an hour. Once seasoned, follow as directed in recipe. A trough around the edge will catch meat juices; other (Upload by user)

Pumpkin puree
Pumpkin PureeCut a medium (about 6 pound) fresh pumpkin into 5 inch square pieces. Remove the seeds and fibrous strings. Arrange the pieces in a single layer, skin side up, in a large, shallow baking pan. Cover with foil.Bake at 375 degrees F for 1 to 11/2 hours or until tender./ (Upload by user)

Roux
Roux (Cajun)Roux is a thickening agent used in Cajun cooking.7 tablespoons vegetable oil3/4 cup flourIn a large cast iron skillet, heat the oil over high heat until it begins to smoke (about 4 minutes). With a long handled metal whisk, gradually mix in flour, stirring u (Upload by user)

Scrambled eggs
Scrambled EggsThere is a secret to making wonderful scrambled eggs. The number one rule is to add a spoonful or two of water, not cream or milk. Water slows down the coagulation of the egg yolk, making a creamier product. Milk products work the opposite way and tend to harden the yolk. A (Upload by user)

Splenda
Splenda�Splenda� has been available in Canada for several years and is now available in the United States. Splenda� (sucralose) is chemically inert and does not break down as it passes through the body. It can be used more or less measure for measure like sugar. In other words, 1 teaspoo (Upload by user)

Sun dried tomatoes
Sun Dried TomatoesuMethod 1/uWash and stem tomatoes. Slice horizontally about 1/4 inch thick. If desired, salt on both sides, allow to sit for 30 minutes, then rinse. Lay on mesh or foil covered baking sheets. Cover lightly with cheesecloth. Place in the hot sun for several hours (Upload by user)

Gravy (turkey)
Gravy (Turkey)If using giblets in your gravy, refer to the instructions below for preparation.Remove the cooked turkey and roasting rack from the roasting pan. Pour the poultry drippings through a sieve into a container. Add 1 cup stock (poultry, meat or vegetable) to the roasting (Upload by user)
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Cast iron
Cast IronuSeasoning/uTo season a new skillet, Dutch oven, griddle, etc., rub the pan inside and out with lard, vegetable shortening or canola oil. Bake it at 350 degrees F for about one hour.Over the next few days, repeat the process. After you begin using the pan, clea (Upload by user)

Almonds
AlmondsuHow to Blanch Almonds/uPlace shelled almonds in a saucepan. Cover with cold water. Turn burner to high. Once water boils, remove from heat. Drain and cover almonds with cold water to cool. Press each almond between thumb and forefinger to slip off skin. Dry almonds on (Upload by user)
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Perfect hard-boiled eggs
Hard Boiled EggsGet perfect eggs every time by putting the eggs in cold water. Bring the water to a hard boil, then remove the pot from the heat. Cover it and wait for 20 minutes! Any less time and you will have soft boiled eggs. Any longer time and you will get that dark sulfur ring aro (Upload by user)
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Filling and steaming corn husk tamales
Filling and Steaming Corn Husk TamalesuFilling the Tamales/uPlace the dried corn husks in a large bowl and cover with boiling water. Let soak 30 minutes to one hour. Drain and select as many as you can of the larger pieces, but be careful not to open the crinkled leaves (Upload by user)
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Cauliflower
CauliflowerFrom the kitchen of Martin James Copenhagen, DenmarkRemove the jacket of leaves which, if very fresh, can be cooked by themselves like a hearty green such as collards. Core out the stem. Then cut the cauliflower in florets, much like broccoli, though the stem is less (Upload by user)
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Boiled lobster
Boiled LobsterThe number of lobsters to be boiled determines the minimum kettle size. The water should fill the pot one half to not more than two thirds full. Bring water to a rolling boil over high heat. Place lobsters, head first, into the pot, completely submerging them. Cover (Upload by user)
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