Food recipes
Hilda's Roasted Pumpkin Seeds
Hilda's Roasted Pumpkin Seeds Ingredients: seeds, pumpkin and squash seeds, whole, roasted, without salt spices, garlic powder salt, table spices, pepper, red or cayenne spices, pepper, black Directions: Preheat the o...
Hilda's Roasted Pumpkin Seeds
Ingredients:
seeds, pumpkin and squash seeds, whole, roasted, without salt
spices, garlic powder
salt, table
spices, pepper, red or cayenne
spices, pepper, black
Directions:
Preheat the oven to 350 degrees F.
Spray a baking sheet with nonstick cooking spray.
Combine the pumpkin seeds with the garlic powder, salt, crushed red pepper, and black pepper on prepared baking sheet and toss to combine.
Bake for about 15 minutes, or until seeds are crispy and light golden brown.
Remove from the oven and stir with a spatula or wooden spoon to release any seeds that have stuck to the baking sheet, and cool completely before serving.
Roasted seeds will keep in an airtight storage container for up to 1 week.
Cook's Note: recipe may be scaled up proportionately.
Ingredients:
seeds, pumpkin and squash seeds, whole, roasted, without salt
spices, garlic powder
salt, table
spices, pepper, red or cayenne
spices, pepper, black
Directions:
Preheat the oven to 350 degrees F.
Spray a baking sheet with nonstick cooking spray.
Combine the pumpkin seeds with the garlic powder, salt, crushed red pepper, and black pepper on prepared baking sheet and toss to combine.
Bake for about 15 minutes, or until seeds are crispy and light golden brown.
Remove from the oven and stir with a spatula or wooden spoon to release any seeds that have stuck to the baking sheet, and cool completely before serving.
Roasted seeds will keep in an airtight storage container for up to 1 week.
Cook's Note: recipe may be scaled up proportionately.