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Results 11 - 20 of 33 for roasting pumpkin seeds
Preheat oven to 375 degrees. Combine all ingredients. Season to taste with salt. Spread mixture on baking sheet. Bake stirring frequently ...
On separate baking dishes, spread seeds out evenly. Bake in 325 ... Stir occasionally to roast evenly. Check after 10 minutes. ... can be tamari-roasted too.
Wash seeds and let dry a few ... seeds and stir. Roast in 250 degree oven for ... times to prevent sticking. Cool. Store in a covered glass jar.
Put the seeds from a pumpkin in a bowl of fresh ... some corn oil and salt over them. Bake at 350 degrees for about 15 minutes until golden brown.
After removing seeds from pumpkin, put them in a ... degrees for about 10 minutes, turn once, then bake for about 5 minutes more or until golden.
Rinse seeds well. For each 2 cups ... Spread in large pan. Bake 30 minutes. Stir and toss occasionally. Cool and store in an airtight container.
Clean and wash seeds. Mix all ingredients together ... cookie sheet. Bake at 350 degrees until seeds are brown and crispy. Stir from time to time.
Rinse seeds thoroughly. Soak in salt water ... cookie sheet (sprayed with Pam). Bake in oven at 250 degrees for 45 minutes (turn every 15 minutes).
Clean and wash seeds from pumpkin, removing strings and all ... 4 hours. Stir once in a while. Salty water = 1 cup table salt to 3 cups water.
Separate the fiber from pumpkin or squash seeds. DO NOT wash seeds. ... Bake at 350 degrees until crisp and brown. Stir often to brown evenly.
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