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Post by haasfan on Oct 31, 2007 14:56:03 GMT -5
oh my gd, these are [were] the best! preheat at 500 for ten minutes place salted seeds into the oven with 5 minutes of gas allow to cook for about an hour with the gas turned off
............bet ya can't eat just one handful!
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Post by oldsalt on Nov 6, 2007 21:44:01 GMT -5
Pumpkin seeds are one of the most wonderful things about pumpkins! I like mine with some garlic oil sprayed over 'em, and just a bit of sea salt - to keep the sodium down for us hypertensive types.
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Post by Chuckie on Nov 4, 2011 8:51:26 GMT -5
We tried this recipe last year, and BURNT them. Tried a new strategy this year... We have a standing (safety) oven pilot in "Isabelle"--our Model B--which holds it around 120 - 140 degrees. I cleaned up the seeds, and let them set two days in a colander, shaking several times a day. I then scattered them over paper towels to dry them completely. I put them in a large bowl, dumped about 1 TBS good grade olive oil over them, then about 1 TBS seasoned salt and 1 tsp ground Chipotle pepper, stirred them well. I put parchment paper on a jelly roll pan, and left them in Isabelle two days w/just the pilot, stirring them around a couple times. OMG, they are to DIE for!!!!! ;D
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Post by Chuckie on Nov 1, 2017 10:39:16 GMT -5
We tried this recipe last year, and BURNT them. Tried a new strategy this year... We have a standing (safety) oven pilot in "Isabelle"--our Model B--which holds it around 120 - 140 degrees. I cleaned up the seeds, and let them set two days in a colander, shaking several times a day. I then scattered them over paper towels to dry them completely. I put them in a large bowl, dumped about 1 TBS good grade olive oil over them, then about 1 TBS seasoned salt and 1 tsp ground Chipotle pepper, stirred them well. I put parchment paper on a jelly roll pan, and left them in Isabelle two days w/just the pilot, stirring them around a couple times. OMG, they are to DIE for!!!!! ;D Bumping this up w/an "update": When I gutted the pumpkins last night for All Hallows Eve, I threw the seeds into a colander, rinsed & RINSED, discarding the leftover 'pulp hairs' whilst rinsing until I had all out. Then back into (rinsed) colander to set several hours, shaking occasionally. Then place on clean tea towel, folded the corners together, and pressed/wadded it around the seeds, left overnight. They were virtually dry this a.m. We were out of seasoned salt, so I used 3/4 tsp each of celery, onion & garlic salts PLUS 3/4 tsp ground Chipotle pepper. As for the olive oil, we didn't have as many seeds, so I thought I'd divide the TBS of oil into 3 tsp. By the time I stirred in 2 tsp, the seeds were WELL coated!! I then put in 1/2 tsp of each spice above, stirred WELL w/two spoons until evenly coated, and repeated the double stirring after adding the last 1/4 tsp of each spice (the 1/2 tsp of each may have been enough...). They are now drying in the "B" w/just the oven pilot on... Will let you know how they come out this time. CHEERS! Chuckie UPDATE:Took them out about 9:00 o'clock this morn, and they are DELISH!!
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Post by vaporvac on Nov 1, 2017 16:47:40 GMT -5
Chuckie, I missed this last year, but think I wrote about what I do before. I use the Twell, generally not even bothering to pre-heat. I also don't bother rinsing off any pulp as it crisps and disintegrates in the heat anyway. I just lightly rinse them, put the whole mess in a pie plate,(lightly greased, no oil, but parchment paper would work better), and put it in the TWell. It saves a lot of time and mess. it also takes less time to cook as my Twell runs about 160-175deg. They cook overnight. I don't have the standing pilot, so this works well for those of us that don't. Your seasoning sounds great and I'm sure the oven is also good. I just hate cleaning the strings off and am unsure if the lower heat of the oven pilot would zap them.
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