• 1 Large Pumpkin
• 1 Large Yellow Onion
• 1 Large Yam
• 4 Large Cloves of Garlic
• 1/4 Cup Avacado Oil
• 2 Medium Potatoes
• 1/2 tsp Nutmeg
• 1 tbsp Cinnamon
• 1 1/2 tbsp Salt
• 2 tsps Pepper
• 1/4 Cup Maple Syrup
• 1 Litre Vegetable Broth
• 1 Cup Whipping Cream
• 2 tbsp Cream
• 3 tbsp Sour Cream
• 1/4 Cup Roasted Green Pumpkin Seeds

Instructions:

• Cube your pumpkin, onion, yam put them on a baking along with your 4 whole cloves of garlic
• Lightly season with salt and pepper and drizzle with avacado oil
• Roast in the oven at 400° F or 205° C for 45minutes(stir halfway through)
• Add roasted ingredients to your pot and add nutmeg, cinnamon, salt, pepper maple syrup, cubed potatoes and vegetable broth
• Bring to a boil and simmer for 30minutes, then add your whipping cream
• Puree your vegetables using a hand blender
• Add cream and sour cream together to make creme fresh to start the top garnish
• Put into piping bag and start to decorate the top(if you don’t have a piping bag or don’t know how to make one check out our guide here: https://youtube.com/shorts/O2JuS8u9HiY?feature=share
• Grind up some of your roasted pumpkin seeds and sprinkle some on top of the soup(if just have unroasted pumpkin seeds from the store check out our pumpkin seed roasting guide here:

The post Pumpkin Soup appeared first on Cooking with Fred.

• 9 fresh med. Roma tomatoes, cored and quartered
• 1 med. onion thinly sliced
• 4 Tbs. olive oil
• 1 1/2 tsp. salt
• 1 tsp. pepper
• 5 – 6 med. cloves of garlic
• 1 tsp. oregano
• 1 tsp. basil
• 1 tsp. brown sugar
• 2 med. bay leaves
• 1 C. water

Instructions:

In a med. bowl mix tomatoes w/ 2 Tbs. olive oil, flattened garlic cloves, 1 tsp. salt and 1/2 tsp. pepper. Put all ingredients on a roasting pan covered w/ parchment paper.

Place in a 375°F preheated oven for 20 min. or until lightly browned. Remove from oven.

Saute onion in 2 Tbs. olive oil in med. saucepan till golden. Add tomatoes, remaining 1/2 tsp. salt, oregano, basil, brown sugar, bay leaves, 1 tsp white vinegar and water. Simmer 1/2 hr. – 45 min. Remove bayleaves and blend w/ immersion blender.

The post Tomato sauce appeared first on Cooking with Fred.

• 1 1/2 C. flour
• 1/2 tsp. salt & 1/2 tsp. sugar
• 1/3 C. Cold shortening
• 1/3 C. cold butter
• 1/3 C. ice water

Instructions:

• Blend shortening and butter into the dry ingredients
• w/ pastry blender in a med. bowl. Mix
• till like like fine peas. Add ice water
• while tossing mixture w/ a fork. Keep stirring w/ fork till mixture
• cleans sides of the bowl. Gather dough
• on a floured surface and shape
• into a disc. Refrigerate 1/2 hr.
• Roll out dough on floured surface and put in pie pan. Crimp edges high to hold filling.

The post Pie Crust appeared first on Cooking with Fred.

• Pumpkin Pecan Pie
• 1 (8oz.) pkg cream cheese softened
• 3/4 C. brown sugar
• 1 tsp. cinnamon
• 1 tsp. nutmeg
• 1/2 tsp. ginger
• 1/2 tsp. salt
• 3 eggs
• 1 C. canned pumpkin
• 1 C. milk
• 1 tsp.vanilla
• 1 unbaked 10 in. pie shell
• Topping
• I Tbs. brown sugar
• 1 Tbs. flour
• 1 tbs butter
• 1/2 C. chopped pecans
• grated zest of 1 orange

Instructions:

Beat together cream cheese, brown sugar, spices and salt. Add eggs , one at a time beating well after each one. Stir in pumpkin, milk and vanilla. Pour into unbaked pie shell. Bake at 375° for 40 min. Remove from oven and add topping. Topping:

Mix together well to form a crumbly mixture. Spoon on to center section of pie. Return pie to oven and bake another 10 min. or until a knife inserted half way between the edge and center comes out clean. Cool completely before serving.

Video:

The post Pumpkin Pie appeared first on Cooking with Fred.

• 1 loaf white sliced Italian bread (510g)
• Oven toasted 15 min. / per side.
• chop and set aside
• 2 C. ch. onion
• 2 C. ch. celery
• 1/2 C. butter
• pinch of salt
• 1 tsp. pepper
• 1 – 2 tbs. poultry seasoning
• 3 – 4 C. chicken stock

Instructions:

Saute onions & celery in butter till soft & translucent. Place bread cubes in large bowl. Add onions, celery, salt, pepper and poultry seasoning. Mix together. Pour stock gradually over top . Mix in lightly with a fork till evenly mixed.

Place in a greased pan. Cover w/ parchment and tightly w/ foil. Bake

30 min. @ 350°F

The post Stuffing Recipe appeared first on Cooking with Fred.

• 12 – 15 lb. turkey thawed
• 2 – 3 tbs. veggie oil
• 1 tbs. salt
• 1/2 tbs.pepper
• 1 tbs. poultry seasoning

Instructions:

• Remove giblets & neck from turkey
• Wash turkey w/cold
• water inside and out. Pat dry.
• Spread oil over surface of turkey.
• Sprinkle w/ salt, pepper and poultry
• seasoning both inside and out.
• Place turkey in roasting pan.Tuck
• wings under to prevent burning.
• Place pan in hot oven 450° F for approx. 40 min. Cover turkey loosely w/ foil. Add 1c water to bottom of pan
• Reduce heat to 350°F for 2 – 3 hrs.
• or till thermometer
• reaches 170° F when placed in the thickest part of the breast and thigh.

The post Recipe for Turkey appeared first on Cooking with Fred.