Abe wrote:
I just received lbs. of raw pumpkin seeds from bulkfoods.com. They're
dry, but raw. They're also huge. These are going to be fun to eat!

I'd like to roast (without adding fat) and lightly salt them, and I'm
wondering if anyone has a tried and true method for doing this. I've
read various instructions on the Web, but I would much rather hear a
method from someone who has done it themselves and had good results.
I'm also especially interested in finding out how to get some salt to
stick if I'm roasting without oil.

Thanks in advance for any advice,

Abe

I mixed some Worcestershire sauce with some essence of emeril on mine
and it worked OK...

On 1 Dec 2006 05:25:04 -0800, "ravenlynne"
wrote:



I mixed some Worcestershire sauce with some essence of emeril on mine
and it worked OK...


"essence of emeril" Thanks for _that_ image. :P

On 1 Dec 2006 05:25:04 -0800, "ravenlynne"
wrote:


Abe wrote:
I just received lbs. of raw pumpkin seeds from bulkfoods.com. They're
dry, but raw. They're also huge. These are going to be fun to eat!

I'd like to roast (without adding fat) and lightly salt them, and I'm
wondering if anyone has a tried and true method for doing this. I've
read various instructions on the Web, but I would much rather hear a
method from someone who has done it themselves and had good results.
I'm also especially interested in finding out how to get some salt to
stick if I'm roasting without oil.

Thanks in advance for any advice,

Abe

I mixed some Worcestershire sauce with some essence of emeril on mine
and it worked OK...

My aunt (the sporking victim) made these one year for Christmas. I've
been doing the same, but use my own varied seasonings (that Italian
dressing mix is on the pricy side!) These are VERY tasty. -- TammyM

Italian Nuts

4 cups of nuts, any kind
2 tablespoons of butter
2 tablespoons of soy sauce
1 envelope of Good Seasons Italian salad dressing mix

Saute the nuts in the butter for 2 minutes and add the soy sauce.
Remove from the heat and stir in the salad dressing mix and spread in
a cookie sheet to dry.

Now it wasn't in the recipe, but I put them in the oven at about 200
degrees and let them dry out some more, stiring and watching that they
didn't burn. Approximately, 10 to 15 minutes. I don't like the nuts
"soggy" and sometimes when you saute them, they are soggy. Time in the
oven at a low temp dries them.

sunshine wrote:
On 1 Dec 2006 05:25:04 -0800, "ravenlynne"
wrote:



I mixed some Worcestershire sauce with some essence of emeril on mine
and it worked OK...


"essence of emeril" Thanks for _that_ image. :P

ROFL!

My aunt (the sporking victim) made

Tammy,

Since I didn't see the original posting on this, I have to ask: Just
what is a sproking victim? ( I have a spork, and I'm not afraid to use
it!?)

Thanks,

Ken

On 1 Dec 2006 12:49:35 -0800, "Ken"
wrote:




My aunt (the sporking victim) made

Tammy,

Since I didn't see the original posting on this, I have to ask: Just
what is a sproking victim? ( I have a spork, and I'm not afraid to use
it!?)

LOL! I've posted it here a couple of times. My aunt and my mom are
demo ladies at Costco. My aunt was dishing up samples of some
luscious thing and a customer tried to grab it out of her hand. My
aunt told her not to do that. The woman snottily said "I'm SORRY."
Then my aunt tried to explain about their hygiene practices which the
woman violated when she grabbed this thing (can't remember what it
was.) So the woman flung her spork in my aunt's face!

She was sporked! Now you play nice with that spork of yours :-)

TammyM

TammyM wrote:
On 1 Dec 2006 12:49:35 -0800, "Ken"
wrote:




My aunt (the sporking victim) made

Tammy,

Since I didn't see the original posting on this, I have to ask: Just
what is a sproking victim? ( I have a spork, and I'm not afraid to use
it!?)

LOL! I've posted it here a couple of times. My aunt and my mom are
demo ladies at Costco. My aunt was dishing up samples of some
luscious thing and a customer tried to grab it out of her hand. My
aunt told her not to do that. The woman snottily said "I'm SORRY."
Then my aunt tried to explain about their hygiene practices which the
woman violated when she grabbed this thing (can't remember what it
was.) So the woman flung her spork in my aunt's face!

She was sporked! Now you play nice with that spork of yours :-)

TammyM

TammyM,

Well, thanks. That clears that up. You know what they say, "Never
bring a spork to a gunfight."

Ken

My aunt (the sporking victim) made these one year for Christmas. I've
been doing the same, but use my own varied seasonings


Care to share your seasoning ideas?


Jen

On Sat, 02 Dec 2006 08:24:22 GMT, "Jen"
wrote:




My aunt (the sporking victim) made these one year for Christmas. I've
been doing the same, but use my own varied seasonings


Care to share your seasoning ideas?

I use blends, either my own custom blends or purchased ones. BBQ,
mesquite, Garlic Festival Garlic Garni. I'm going to try the hickory
salt I bought from the Spice House next and I'm guessing that Penzey's
Trinidad lemon garlic would be killer!

TammyM