Food recipes
Roasted Pumpkin Seeds
Roasted Pumpkin Seeds Ingredients: seeds, pumpkin and squash seeds, whole, roasted, without salt oil, olive, salad or cooking salt, table Directions: In a medium mixing bowl combine pumpkin seeds, cooking oil, and sal...
Roasted Pumpkin Seeds
Ingredients:
seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, olive, salad or cooking
salt, table
Directions:
In a medium mixing bowl combine pumpkin seeds, cooking oil, and salt.
Spread mixture onto a waxed-paper-lined 15x10x1-inch baking pan.
Let stand for 24 to 48 hours or till dry, stirring occasionally.
Remove waxed paper from baking pan.
Toast seed in a 325 degree F oven for 35 to 40 minutes, stirring once or twice.
Let cool slightly.
Pat seeds with paper towels to remove excess oil.
Package 1/4 cup of the seeds in each bag or place seeds in the center of 6 inch square pieces of colored cellophane wrap, then bring up edges.
Tie closed with the ribbon.
Ingredients:
seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, olive, salad or cooking
salt, table
Directions:
In a medium mixing bowl combine pumpkin seeds, cooking oil, and salt.
Spread mixture onto a waxed-paper-lined 15x10x1-inch baking pan.
Let stand for 24 to 48 hours or till dry, stirring occasionally.
Remove waxed paper from baking pan.
Toast seed in a 325 degree F oven for 35 to 40 minutes, stirring once or twice.
Let cool slightly.
Pat seeds with paper towels to remove excess oil.
Package 1/4 cup of the seeds in each bag or place seeds in the center of 6 inch square pieces of colored cellophane wrap, then bring up edges.
Tie closed with the ribbon.