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Post by Squishlyn on Nov 1, 2009 18:16:08 GMT -5
Thanksgiving Recipe Game!
In the spirit of Thanksgiving we're going to do a mouth watering game for November!
Each day around midnight Izonu, AlissaTucci or Carolyn will post a fall/thanksgiving inspired dish in the "Thanksgiving Recipe Game" thread. Your mission will be to post a yummy recipe for each days dish. Be sure not to post the same recipe that has already been posted, if you do this then you will be disqualified for that days promotion. Also, do not post more than one recipe a day, if you do you will be disqualified.
Along with posting a recipe for that days game, you will also need to have at least 1 offer approved on SquishyCash for that day before 11:59pm EST.
Everyone that participates wins 5 casino chips! Your post must be before midnight EST, otherwise it will not count. An unlimited amount of members can participate and win this promotion, each day. Also, please allow up to 72 hours to receive credit for this promotion.
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Post by Squishlyn on Nov 1, 2009 18:16:28 GMT -5
11/1 -
Pumpkin Seeds!
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Post by winesun8 on Nov 1, 2009 18:42:19 GMT -5
« Book Review: Steamy Kitchen Cookbook by Jaden Hair | Recipe Home | Asian Coleslaw » Print Options Toasted Pumpkin Seeds
Posted by Elise on Oct 24, 2009
Filed under Seasonal Favorites: Fall, Snack, Vegetarian Print Options
* Print (no photos) * Print (with photos)
Toasted Pumpkin Seeds
From the recipe archive, for Halloween pumpkin carving.
Fall has arrived and with it, the pumpkin season. There are always plenty of pumpkins to carve up around Halloween time and a great way to make use of the pumpkin seeds is eat them, salted and toasted. Our preference is with the shells on - if they are toasted properly they are wonderfully crunchy and easy to eat. It helps if you are going to eat them with the shells on that you use seeds from sugar pumpkins, somewhat smaller than the mega-sized carving pumpkins (not really pumpkins but large squash). The trick? Boil the seeds in salted water first, and then toast them in the oven. Print Options Toasted Pumpkin Seeds Print Options
* Print (no photos) * Print (with photos)
Ingredients
* One medium sized pumpkin * Salt * Olive oil
Method
1 Preheat oven to 400°F. Cut open the pumpkin and use a strong metal sthingy to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.
2 In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a half tablesthingy of salt for every cup of water (more if you like your seeds saltier). Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.
3 Spread about a tablesthingy of olive oil over the bottom of a roasting pan. Spread the seeds out over the roasting pan, all in one layer. Bake on the top rack until the seeds begin to brown, 10-20 minutes. When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating. Either crack to remove the inner seed (a lot of work and in my opinion, unnecessary) or eat whole.
Links: Toasted Pumpkin Seeds: Three Ways from Heidi of 101 Cookbooks.
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Post by numapla on Nov 1, 2009 19:02:25 GMT -5
Prep Time: 10 minutes Cook Time: 1 hour Ingredients:
* Pumpkin seeds * Cooking spray, olive oil, or butter * Optional: Salt, garlic powder, onion powder, seasoned salt, or other seasoning of choice
Preparation: Rinse pumpkin seeds. Use your fingers to remove all the pulp. Drain pumpkin seeds and discard pulp. Spread out on a cookie sheet to dry overnight.
Preheat oven to 250 F. Line a baking sheet with non-stick foil.
Toss pumpkin seeds in olive oil, butter, or spray with cooking spray. Sprinkle with salt, garlic powder, onion powder, seasoned salt, cayenne pepper, or your choice of seasonings. Toss to coat.
Bake about 1 hour, tossing every 15 to 20 minutes, until golden brown.
Cool pumpkin seeds before eating. Store in an airtight container at room temperature up to 3 months or refrigerate up to 1 year.
If you like your toasted pumpkin seeds extra-salty, soak overnight in a solution of 1/4 cup salt to 2 cups of water. Dry an additional day, then proceed as above.
Note: Pumpkin seeds are also known as pepitas.
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Post by youngsteph1988 on Nov 1, 2009 19:06:01 GMT -5
****Pumpkin Seeds with Cinnamon and Salt ***
Ingredients 4 cups pumpkin seeds 1 teasthingy salt 1/2 teasthingy ground cinnamon vegetable oil cooking spray
Directions Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet and spread the seeds out in an even layer. Lightly sprinkle with salt and cinnamon. Bake for about 5 minutes, then stir the seeds. Season with salt and cinnamon again. Continue baking, stirring occasionally, for about 20 minutes, or until seeds are toasted. Nutritional Information Amount Per Serving Calories: 299 | Total Fat: 25.3g | Cholesterol: 0mg
Nutritional Information Pumpkin Seeds with Cinnamon and Salt Servings Per Recipe: 10
Amount Per Serving
Calories: 299
Total Fat: 25.3g Cholesterol: 0mg Sodium: 243mg Total Carbs: 9.9g Dietary Fiber: 2.2g Protein: 13.6g VIEW DETAILED NUTRITION
About: Nutrition Info
Powered by: ESHA Nutrient Database
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Post by froggi999 on Nov 1, 2009 19:18:48 GMT -5
Caramelized Pumpkin Seeds CDKitchen www.cdkitchen.comCategory: Pumpkin Seeds Serves/Makes: 4 cups | Difficulty Level: 3 | Ready In: 30-60 minutes Ingredients: 1/2 cup butterscotch caramel sauce 1 cup brown sugar 1 teasthingy cinnamon extract 1/2 teasthingy cayenne pepper 3 cups pumpkin seeds, roasted 1 cup almonds, crushed Directions: Lightly coat baking sheet with cooking spray and set aside. In a large skillet, slowly melt the caramel sauce and sugar. When melted, stir in cinnamon extract and cayenne. Continue cooking until mixture reaches a temperature of 310 degrees. Stir in pumpkin seeds until completely coated. Spread caramelized seeds onto the baking sheet and sprinkle with crushed almonds. Separate seeds with wooden sthingy until cooled.
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Post by izonu on Nov 1, 2009 20:09:31 GMT -5
Pumpkin Seed Brittle
1/3 cup sugar 1/4 cup water 1/2 cup toasted pumpkin seeds (procedure follows)
For toasted pumpkin seeds: 1/2 cup fresh pumpkin seeds, unrinsed 1 tablesthingy vegetable oil
In a heavy skillet combine the sugar and the water, cook the mixture over moderately low heat, stirring and washing down the sugar crystals with a brush dipped in cold water until the sugar is dissolved, and simmer it, undisturbed, tilting and rotating the skillet, until it is a deep caramel color. Stir in the pumpkin seeds, stirring until they are coated well, and turn the mixture out onto a buttered sheet of foil, spreading it evenly. Let the brittle cool completely and break it into pieces.
To toast pumpkin seeds: In a bowl toss the seeds with the oil and salt to taste and on an ungreased baking sheet bake them in the middle of a preheated 250°F. oven, stirring occasionally, for 1 hour to 1 1/4 hours, or until they are golden and crisp. (Alternatively the prepared seeds may be spread in a microwave-safe glass baking dish, microwaved at high power (100%), stirring after every minute, for 4 minutes, and microwaved at medium power (50%), stirring after every 2 minutes, for 6 to 8 minutes, or until they are crisp.) Makes 1/2 cups.
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Post by cmrsurvey on Nov 1, 2009 20:27:56 GMT -5
Sweet & Spicy Pumpkin Seeds!
Pumpkin seeds must be completely dried out in the oven before combining with spices. Whether for cooking or carving, choose an unblemished pumpkin that feels heavy for its size; it will store well, uncarved, at room temperature, for up to a month.
Ingredients Makes 1 cup 1 medium pumpkin 5 tbs sugar 1/4 tbs salt 1/4 tbs ground cumin 1/4 tbs ground cinnamon 1/4 tbs ground ginger Pinch of cayenne pepper, to taste 1 1/2 tbs peanut oil
Directions Preheat oven to 250 degrees. Line a baking sheet with parchment paper. Cut pumpkin open from the bottom, removing seeds with a long-handled sthingy. Separate flesh from seeds. Spread seeds on parchment in an even layer. Bake until dry, stirring occasionally, about 1 hour. Let cool. In a medium bowl combine 3 tbs sugar, salt, cumin, cinnamon, ginger, and cayenne. Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds and remaining 2 tbs sugar. Cook until sugar melts and pumpkin seeds begin to caramelize, about 45 to 60 seconds. Transfer to bowl with spices, and stir well to coat. Let cool. These may be stored in an airtight container for up to 1 week.
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Post by stealth3si on Nov 1, 2009 21:11:37 GMT -5
Toasted Pumpkin Seeds Print Options
* Print (no photos) * Print (with photos)
Ingredients
* One medium sized pumpkin * Salt * Olive oil
Method
1 Preheat oven to 400°F. Cut open the pumpkin and use a strong metal sthingy to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.
2 In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a half tablesthingy of salt for every cup of water (more if you like your seeds saltier). Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.
3 Spread about a tablesthingy of olive oil over the bottom of a roasting pan. Spread the seeds out over the roasting pan, all in one layer. Bake on the top rack until the seeds begin to brown, 10-20 minutes. When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating. Either crack to remove the inner seed (a lot of work and in my opinion, unnecessary) or eat whole.
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Post by greyhoundlover on Nov 1, 2009 21:20:41 GMT -5
Baked Pumpkin seed
Ingredients
1 tb Prepared red or white horseradish; or more to taste OR 1 tbsp freeze-dried chives 3 Baked potatoes; heated and split 5 oz Regular or "lite" silken tofu 1/2 ts Salt
1 Scallion; cut into 4 pieces 1 tb Dijon mustard 2 tb Catsup or store-bought tomato sauce
Directions
Step #1 Makes 3 servings. Step #2 Prep: 5 mins (assuming already-baked potatoes) In a food processor/blender, mix all of the ingredients except the potatoes & process to a smooth puree. Step #3 Taste & add more horseradish as desired. Step #4 (The topping can be prepared up to 5 days ahead, covered, & put in the fridged. Step #5 Bring to about room temp & stir well before using. Step #6 ) Serve the topping sthingyed over the hot baked potatoes. Step #7 --. Enjoy the Baked Pumpkin Seeds recipe
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Post by ybnrml2 on Nov 1, 2009 21:49:51 GMT -5
Spicy Pumpkin Seeds
These crunchy, savory seeds will be devoured by the handful. You can find pumpkin seeds in the health food section of your grocery store - or use the ones that you scoop out of your Jack-O-Lantern. Prep Time: 10 minutes Cook Time: 45 minutes Ingredients:
* 2 cups raw pumpkin seeds * 1/4 cup butter, melted * 1/2 tsp. Tabasco sauce * 1 tsp. cayenne pepper * 1/2 tsp. cumin * 1 Tbsp. chili powder
Preparation: Place pumpkin seeds on ungreased cookie sheet. Mix together butter and Tabasco sauce and drizzle over the seeds. Combine spices and sprinkle over the coated seeds. Toss well to coat. Bake at 300 degrees 35-45 minutes until golden brown and crisp, stirring seeds once halfway through baking. Store in airtight container.
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Post by iluvmykids2004 on Nov 1, 2009 23:31:06 GMT -5
ROASTED PUMPKIN SEEDS
This is a fun family project or rainy day activity.
Preheat oven to 250°F.
After removing as much pulp as possible from the pumpkin seeds, place the seeds in a colander in the sink and run cold water over them as you work to remove any remaining pulp. When the seeds are clean, drain them and place between two paper towels to dry.
In a large skillet, sauté 2 cups pumpkin seeds, 2 tablesthingys butter or 1 1/2 tablesthingys peanut or safflower oil and 1 teasthingy salt. (For an interesting flavor variation, try Morton's Hot Salt or use Seasoned Salt.)
Stir 3 minutes until seeds are well coated with butter.
Spread evenly on a cookie sheet and bake for 30 minutes.
Take a few out to try at this point (watch out-they will be hot so let them cool a bit first!)
Some seeds are larger than others and will take longer to bake.
If necessary, continue to bake 15 minutes longer or until lightly browned.
Place on a paper towel to cool.
Variation: After washing the pumpkin seeds, soak seeds for 1-2 hours in a mixture of 1 quart of water and 1/2 cup kosher salt. Be sure salt has dissolved. Remove seeds from water mixture after soaking and dry. Proceed as above.
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Post by cydneysmom on Nov 1, 2009 23:39:50 GMT -5
***Taco Pumpkin Seeds***
Ingredients 1 cup seeds from freshly cut pumpkin, washed and dried 2 tablesthingys vegetable oil 1 tablesthingy taco seasoning mix 1/4 teasthingy garlic salt
Directions In a skillet, saute pumpkin seeds in oil for 5 minutes or until lightly browned. Using a slotted sthingy, transfer seeds to an ungreased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with taco seasoning and garlic salt; stir to coat. Spread into a single layer. Bake at 325 degrees F for 15-20 minutes or until crisp. Remove to paper towels to cool completely. Store in an airtight container for up to 3 weeks.
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Post by siinnderella on Nov 1, 2009 23:54:10 GMT -5
Curried Pumpkin Seeds
1 egg white 2 teasthingy curry powder scant 1/2 teasthingy fine grained sea salt 1 cup fresh pumpkin seeds Preheat oven to 375. In a medium-sized bowl whisk together the egg white, curry powder and salt. Add the pumpkin seeds and toss well. Drain off any excess egg white (using a strainer) and place seeds in a single layer across a baking sheet. Bake for about 12 minutes or until seeds are golden. Sprinkle with a bit more curry powder when they come out of the oven. Taste and season with more salt if needed. Makes one cup.
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Post by Squishlyn on Nov 2, 2009 0:38:05 GMT -5
11/2 -
Chocolate Chip Cookies
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