Lupo
10-24-2007, 10:20 AM
Seeds from 1 large Pumpkin, rinsed and dried- 1 large pumpkin usually yields 2 cups of seeds)
Recommended: 1 teaspoon of salt for 2 cups of pumpkin seeds,( or if you like salt, to taste)
Preheat oven to 300 degrees F.
Put pumpkin seeds in bowl and mix with seasonings like:
1/8 cup olive oil, 1 teaspoon salt, 2 tablespoons dried rosemary, and freshly ground black pepper.
1 tablespoon peanut oil1, 1 tablespoon butter-melted, 1 teaspoon course salt.
3 tablespoons butter-melted, 2- 3 tablespoons Worcestershire sauce, 1 teaspoon of garlic powder, 1 teaspoon salt.
Sweet and Spicy: 1/8-1/4 cup sugar, 1 teaspoon salt and ½ teaspoon cayenne pepper.
Spicy garlic: 1 tablespoon garlic powder, 1 teaspoon salt, ½ teaspoon cayenne pepper.
Southwest: 2 teaspoons cumin, 1 teaspoon garlic powder, 1 teaspoon salt, ½ teaspoon cayenne pepper.
Spread seasoned seeds on baking sheet lined with aluminum foil. Roast them for 30 minutes stirring them half way through, or until desired doneness or crispiness. Take them out of oven . Cool. Easy to get out of pan by lifting corners of foil. Dump into bowl. Then enjoy. Seeds will usually keep for about a week.
Pumpkin seeds will harden and flavors improve once they cool down.
Please post any recommendations you have tried.
Recommended: 1 teaspoon of salt for 2 cups of pumpkin seeds,( or if you like salt, to taste)
Preheat oven to 300 degrees F.
Put pumpkin seeds in bowl and mix with seasonings like:
1/8 cup olive oil, 1 teaspoon salt, 2 tablespoons dried rosemary, and freshly ground black pepper.
1 tablespoon peanut oil1, 1 tablespoon butter-melted, 1 teaspoon course salt.
3 tablespoons butter-melted, 2- 3 tablespoons Worcestershire sauce, 1 teaspoon of garlic powder, 1 teaspoon salt.
Sweet and Spicy: 1/8-1/4 cup sugar, 1 teaspoon salt and ½ teaspoon cayenne pepper.
Spicy garlic: 1 tablespoon garlic powder, 1 teaspoon salt, ½ teaspoon cayenne pepper.
Southwest: 2 teaspoons cumin, 1 teaspoon garlic powder, 1 teaspoon salt, ½ teaspoon cayenne pepper.
Spread seasoned seeds on baking sheet lined with aluminum foil. Roast them for 30 minutes stirring them half way through, or until desired doneness or crispiness. Take them out of oven . Cool. Easy to get out of pan by lifting corners of foil. Dump into bowl. Then enjoy. Seeds will usually keep for about a week.
Pumpkin seeds will harden and flavors improve once they cool down.
Please post any recommendations you have tried.