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Mexican Pumpkin in Brown Sugar

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.6798
Energy (kCal)9.9
Carbohydrates (g)2.1648
Total fats (g)0.0462
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Scrape the seeds out of the pumpkin wedges. | 2. Pack the wedges together in a heavy-based flameproof casserole. | 3. Divide the sugar among the pumpkin pieces, packing it into the hollows which contained the seeds. | 4. Pour the water carefully into the casserole, to cover the bottom and prevent the pumpkin from burning. Take care not to dislodge the sugar when pouring in the water. | 5. Cover and cook over a low heat, checking the water level frequently, until the pumpkin is tender and the sugar has dissolved in the liquid to form a sauce. | 6. Using a slotted spoon, transfer the pumpkin to a serving dish. | 7. Pour the sugary liquid from the pan over the pumpkin, and serve at once with natural yoghurt, sweetened with a little brown sugar if you like. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pumpkin 2 cut 9.9 2.1648 0.6798 0.0462
    dark brown sugar 2 cups - - - -
    water 1/2 cup 0.0 0.0 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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