| Title: | How to Make them Goodies |
| Notice: | Please Don't Start New Notes for Old Topics! Check 5.* |
| Moderator: | FUTURE::DDESMAISONS ec.com::winalski |
| Created: | Tue Feb 18 1986 |
| Last Modified: | Thu Jun 05 1997 |
| Last Successful Update: | Fri Jun 06 1997 |
| Number of topics: | 4127 |
| Total number of notes: | 31160 |
A friend of mine helped me carve my Halloween jack-o-lantern last
night. She saved the pumpkin seeds and now wants to--ack!--roast
them. Any ideas on how to do this?
Thanks.
- Tom Woodburn
| T.R | Title | User | Personal Name | Date | Lines |
|---|---|---|---|---|---|
| 388.1 | Raosted Pumpkin seeds are great | COMET::TIMPSON | Black Holes are for dividing by zero | Fri Oct 24 1986 11:53 | 4 |
When I was a kid we would roast them until they were easy to crack
open. I guess a good tempurature would be about 350 degrees.
Steve
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| 388.2 | TOPDOC::PHILBROOK | Chico's Daddy | Fri Oct 24 1986 12:01 | 4 | |
After they've been laid out and dried, spread them in a single layer
on a cookie sheet, sprinkle with salt and bake at 350 for approx.
10 mins. (or until lightly browned).
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| 388.3 | how about soaking in salt water first | CSCMA::PERRON | Fri Oct 24 1986 17:42 | 4 | |
I usually just rinse them and toast them in the oven. A friend
told me that she soaks them in salt water, puts them in the fridg overnight,
then drains them and roast them in the oven.
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| 388.4 | Better unrinsed | STAR::BONDE | Fri Oct 24 1986 18:13 | 15 | |
I've tried all of the aforementioned methods of roasting pumpkin
seeds, and they always seem to taste more flavorful when they were
_not_ rinsed first.
My favorite way of fixing seeds is to take 'em straight from the
pumpkin and spread them out in a pan to air dry (I always put the
pan near our wood stove to speed things up). Make sure they are completely
dry--I think they roast better when they've dried all the way through.
When they are ready to roast, stir in some melted butter, add some
Worcestershire sauce to jazz it up, and spread them in a pan again.
Roast in a slow oven (250 degrees) for a couple of hours, stirring
every 1/2 hour or so. Don't be too anxious for them to get done--they
take on a "burned" taste very easily. After the first hour, I like to
test the saltiness and sprinkle on more salt, if necessary.
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