1/4 cup(s) pumpkin seeds
1 small onion(s)
2 clove garlic clove(s)
1 tsp parsley
1 tbsp chives
1 tbsp butter
2/3 pound lean ground turkey
6 large apple(s)
1/2 cup(s) raisins
1 tbsp all-purpose flour
1/2 cup(s) wine
1/2 cup(s) fat-free chicken broth

Instructions

Lightly toast the pumpkin seeds in a pan over medium heat. Tranfer to a container and set aside. 2. In a large pan, saute chopped onion and garlic in butter for 2-3 minutes. Add the parsley and chives and saute for another minute. Add the ground turkey and stir fry for another 5 minutes. 3. Wash the apples well. Slice off the top using a sharp knife. Use a spoon to dig a well in the apple - about 1/2 inch deep. Transfer the apples into a buttered baking dish. 4. Add the apple morsels that were scooped out into the pan with the ground beef. Add the raisins and stir fry for 2-3 minutes. 5. Add the flour, then season with salt, pepper, and paprika. Add the pinch of cinnamon, then the wine. Let it cook for about 3 minutes more. 6. Preheat the oven to 375 F. 7. Fill each apple with the stuffing and top with the crown. Scatter the remaining stuffing around the apples. Sprinkle with the toasted pumpkin seeds, and pour in the stock. 8. Bake in the oven for about 25 minutes. 9. Serve with steamed rice.

Special Notes

1 x pinch of cinnamon
x salt, pepper and paprika for seas

3/4 cup(s) graham cracker crumbs
2 tbsp butter
16 oz light cream cheese
1/2 cup(s) fat-free ricotta cheese
3/4 cup(s) packed brown sugar
1 1/2 cup(s) canned pumpkin
2 tbsp fat-free evaporated milk
2 tsp vanilla extract
1 1/2 tsp pumpkin pie spice
1 tsp orange zest
3/4 cup(s) Egg Beaters Frozen Egg Substitute
1/2 cup(s) light sour cream
1 tbsp sugar
1 1/4 tbsp orange juice

Instructions

Procedures 1. PREHEAT oven to 350? F. 2. FOR CRUST 3. COMBINE graham cracker crumbs and margarine in small bowl. 4. Press onto bottom of 9-inch springform pan. 5. FOR CHEESECAKE 6. BEAT cream cheese, ricotta cheese and sugar until creamy. 7. Add pumpkin, orange juice, evaporated milk, vanilla extract, pumpkin pie spice and orange peel; beat until well blended. 8. Add egg substitute and beat just until blended. 9. Pour into crust. 10. BAKE for 60 to 65 minutes or until edges are set but center still moves slightly. 11. Cool in pan to room temperature on wire rack; spread with Topping. 12. Refrigerate for several hours or overnight. 13. Remove side of springform pan. 14. FOR TOPPING 15. COMBINE 1/2 cup light sour cream, 1 tablespoon granulated sugar and 1 teaspoon orange juice in small bowl. 16. Skill Level: Average 17. Preparation Time: 15 minutes

2 tbsp butter
1 large onion(s)
2 pound pumpkin
3 1/2 cup(s) vegetable broth
1/2 tsp ground nutmeg
1/2 cup(s) fat-free evaporated milk

Instructions

1. Melt butter in a large saucepan. Add onion and cook for 3-4 minutes, until golden. Add pumpkin cubes and cook for 2 minutes more, stirring constantly. 2. Add stock and nutmeg. bring to a boil, then simmer until pumpkin is tender. 3. Put the cooked soup through the blender or food processor untill smooth. Return to a clean pan and stir in evaporated milk. Season with salt and pepper and more nutmeg, if desired . Reheat without boiling.

Special Notes

onion should be chopped and pumpkin cubed

14 pound pumpkin
1 tbsp sugar
2 large onion(s)
1/2 cup(s) canola oil
4 cup(s) uncooked brown rice
1/4 tsp Saffron
3 large apple(s)
1/3 cup(s) fresh lemon juice
1/3 cup(s) raisins
1/2 pound cilantro

Instructions

Cut off pumpkin top and some of the flesh from the lid. Scoop out the seeds and membranes. Remove some of the flesh from the inside by hacking at it with a knife. Sprinkle inside with a little salt and sugar, and stand it on a double piece of foil in a baking pan large enough to hold it. Fry the onions in 2 Tbs of the oil ?til golden. Bring a large pot of salted water to boil and throw the rice in. Let it come to a boil again and simmer for about 12 minutes, until the rice is still a little underdone; then drain and pour into a mixing bowl. Mix the saffron powder with 1 or 2 Tbs. of the boiling water - or crush saffron threads in a little coffee cup before soaking in the boiling water, then mix well with the rice. Peel and core the apples, and coarsely chop them, adding the lemon juice to prevent them from browning. Add them to the rice with the fried onions and the raisins, the remaining oil, and the coriander. Stir well and season with salt and pepper. Fill the pumpkin with the rice mixture and put the lid on. Pour about 3/4 inch of water in the baking pan and bake at 375F for about 2 1/2 hours, or until the pumpkin is soft and the rice very tender. Serve hot, cut in slices.

You can use chinese parsley or coriander instead of cilantro