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Old 09-27-2011, 11:50 AM   #21
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I got this recipe from a lady at my church where I grew up. Her family own a fruit farm and this is how she made hers. IMHO there is no better way to make pumpkin seeds.

Nancy Patterson's Pumpkin Seeds

1 tsp Worcestershire sauce
1 1/2 Tbs melted butter
Salt (just a sprinkle or two)

Mix ingredients together and pour over unwashed seeds
Stir to coat well
Spread in single layer on baking sheet (I use a half sheet pan with the sides)
Bake 250F for 1 hour.
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Old 09-27-2011, 02:31 PM   #22
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Ok, Maybe I had my temp to high when I did last. But this has got me wanting some seeds soooo bad, lol. And that pesto made with pumpkin seeds sounds great.

But I have to say worcestershire sauce and butter.......sounds reeeeally good on some punkin' seeds!
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Old 09-27-2011, 02:32 PM   #23
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Thank yall. This IS the best site!!!!
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Old 09-28-2011, 06:44 AM   #24
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Straight from the fall edition of Food Network Magazine ( which I got in the mail yesterday)

preheat oven to 300 F
Scrape seeds into bowl
Separate seeds from pulp, rinse in colander, shake dry
Spread seeds in single layer on oiled baking sheet
Roast 30 minutes to dry them out
Toss seeds with olive oil, salt and SPICES ( see below)
Return to oven and bake another 20 minutes until golden brown ( dont burn them)

**My input here is to keep a close eye so they dont burn.
**Also, I usually use a spatula and scrape them around a few times to make sure they aren't stuck to the bottom, and cook more efficiently.

Spice mixture's as provided by Food Network Magazine ( pg 153 Fall edition)

Sweet----Toss with sinnamon and sugar ( no salt)
Indian----Toss with Garam massala; Mix with currants after roasting
Spanish--Toss with smoked paprika; Mix with almonds after roasting
Italian----Toss with grated parmesan and dried oregano
Barbecue-Toss with brown sugar, chipolte chile powder and ground cumin

Hope this helps

larry
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Old 09-28-2011, 08:39 AM   #25
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Did they recommend removing the "hulls" first? And if so, any tips to make it less tedious?
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Old 09-28-2011, 08:43 AM   #26
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Some of us have a sort of ... obsession? ... with using as much as possible with the food we have. I'm not sure how good this is! I gave up on pumpkins after my first few years living here.
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Old 09-28-2011, 09:42 AM   #27
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Quote:
Originally Posted by CWS4322 View Post
Did they recommend removing the "hulls" first? And if so, any tips to make it less tedious?
No mention of removing the hulls.

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Old 09-28-2011, 10:00 AM   #28
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I eat the hulls. Mmmm. I don't rinse mine, just toss them on a cookie sheet and sprinkle with salt. Toast on low for a couple hours and they are good to go. My family fight over them.
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Old 09-28-2011, 12:48 PM   #29
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Never knew the hull could be removed but that's probably the best part..
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Old 09-29-2011, 10:32 AM   #30
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Quote:
Originally Posted by jusnikki View Post
Never knew the hull could be removed but that's probably the best part..
Its what has all the flavor after roasting.
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