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Recipe Reviews 4 reviews
Multigrain Seeded Bread
I experimented with a number of multi-grain bread recipes and this one is by far the best. However, you have to be aware of a couple things before starting. First, one standard 4/16oz packet of yeast will not do. I use Hodgson Mill 5/16oz packets labeled "For all flours especially whole grain." Second, the dough this recipe produces after the first rising is a gooey muck! After some experimenting I found that the best way to roll it out is to first spray your cutting board with a non-stick coating of some sort. After that you can either use a rolling pin (also sprayed) or your hands to stretch out the dough before putting it in the baking pan.

1 user found this review helpful
Reviewed On: Aug. 18, 2014
Pumpkin and Sausage Soup
One of my favorite recipes. Everybody I know loves it. However, I try not use pumpkin pack (which is I assume what pumpkin puree typically implies). Instead I start with a sugar pumpkin from which I remove the skin and interior seeds and other material. Next I cube it add some salt and a little olive oil and roast it at 400 for about 40 minutes, stirring half way through. Then I add the roast pumpkin in step 3 rather than in step 2. Last but not least if you can get fresh andouille, rather than the packaged version, all the better!

1 user found this review helpful
Reviewed On: Oct. 31, 2011
Pumpkin Stew
This has to be one of the best recipes I have ever seen for a party or large dinner party. I have made it twice and it is always a huge hit. People are blown away by the presentation and taste. Five stars all around. As others have noted the directions are a bit sketchy. Cover the stew while cooking on the stove and the pumpkin's top while in the oven. Also, feel free to add nearly anything you like to the beef stew. I increased the vegetable count some. Just make sure that you do not add so much that the resulting stew no longer fits inside the pumpkin you have. About the pumpkin: I have no idea where you would find a 12 pound sugar pumpkin but it would not work. You need a standard "jack-o-lantern" pumpkin. A jack-o-lantern pumpkin contains quite a bit of water; making it unsuitable for use in most recipes. But, the stew you create in the first part of this recipe is too thick on its own. However, when you move it into the pumpkin to finish cooking the water from the pumpkin fixes that problem and adds a wonderful flavor as well.

19 users found this review helpful
Reviewed On: Oct. 2, 2011
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