Halloween II

(Collector's Edition) (1981) Jamie Lee Curtis

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Halloween

(Two-Disc Special Edition) (2007) Malcolm McDowell

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DreamWorks Halloween

Double Pack (Scared Shrekless / Monsters vs Aliens: Mutant Pumpkins From Outer Space)

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History of Halloween

The Haunted History of Halloween (History Channel) (A&E DVD Archives) (2005)

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Return to Halloweentown

(Ultimate Secret Edition) (2006) Sara Paxton

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The Day After Halloween

(Katarina's Nightmare Theater) Sigrid Thornton

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SpongeBob SquarePants

Halloween (1999) Tom Kenny

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Halloween III

Season of the Witch (1982) Tom Atkins

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Playhouse Disney Halloween

(Just Say Boo/A Spookie Ookie Halloween) (1998) Cole Caplan

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Halloween

25 Years of Terror (2006) John Ottman

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What is the best recipe for pumpkin seeds?

Looking for something out of the ordinary, and very tasty!

3 Responses to What is the best recipe for pumpkin seeds?

  • Patrick C says:

    TOASTED PUMPKIN SEEDS

    This recipe is most economical when you use your Halloween pumpkin but can be made any time pumpkins are available. Scoop out the insides of the pumpkin. Wash away pulp with cold water. Spread seeds on cookie sheet. Sprinkle seeds with salt. Heat oven to 350 degrees. Bake pumpkin seeds for about 20 minutes until they are dry. Or, spread seeds on foil, and dry them on grill. The seeds are just right when they begin to turn white.

    For more ideas search the Platinum Recipes Collection
    http://www.platinumrecipescollection.com

  • C.M. C says:

    Sweetsup, I just give them a rinse, dry them. I then place them in a plate or on a plate, I use 1/2 a teaspoon of olive or vegetable oil, **depending on the amount of seeds you have., add fine sea salt, give them a good mixing by hand. The oil helps the salt adhere to the seeds. On a baking sheet with parchment paper, then I place in a preheated oven at 350F no more than fifteen minutes. I also give the baking sheet a good shake halfway through. All your really doing is toasting them.

    **, for that amount of oil, I do the equivalent of the seeds from three butternut squashes.

  • shan says:

    Ingredients
    2 cups raw whole pumpkin seeds
    2 tablespoons butter, melted
    1/2 cup white sugar, divided
    1 tablespoon ground cinnamon, divided
    Directions
    1.Remove all the pulp and strings from the pumpkin seeds, then wash and thoroughly dry the seeds.
    2.Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
    3.Place the melted butter in a bowl, toss the seeds in the butter to coat, and pour them onto the prepared baking sheet. Sprinkle about 2 tablespoons of sugar and 1 teaspoon cinnamon over the seeds, stir the seeds around to mix the coating, and spread them into a single layer. Bake the seeds in the preheated oven for 5 minutes.
    4.Remove the seeds from the oven, and sprinkle them with another coating of 2 tablespoons sugar and 1 teaspoon cinnamon, mixing the seeds together and spreading them out as before. Bake 5 more minutes. Repeat the coating and baking step one more time, and bake the seeds for 5 more minutes.
    5.Sprinkle the seeds with the remaining 2 tablespoons of sugar, mix, and bake the sugar coating onto the seeds, about 10 more minutes. Let the seeds cool on the baking sheet before eating.
    —————————————-
    pumpkin and sunflower seeds bread-
    Ingredients
    1 (.25 ounce) package yeast
    1 cup warm water
    1/4 cup honey
    4 teaspoons vegetable oil
    3 cups whole wheat flour
    1/4 cup wheat bran (optional)
    1 teaspoon salt
    1/3 cup sunflower seeds
    1/3 cup shelled, toasted, chopped pumpkin seeds
    Directions
    1.Place the ingredients into the bread machine in the order recommended by the manufacturer. Select the whole wheat setting and press start. If your machine has a signal for fruit or nuts, add the sunflower and pumpkin seeds at the beep.
    ——————————————–
    pumpkin seed pasta-
    Ingredients
    1 cup raw pumpkin seeds
    1 tablespoon cayenne pepper
    3 pounds roma (plum) tomatoes, halved
    2 bunches green onions, cut into 1/2-inch pieces
    6 cloves garlic, chopped
    1/4 cup olive oil
    1 (10 ounce) package goat cheese
    1 (16 ounce) package gemelli pasta
    Directions
    1.Preheat an oven to 350 degrees F (175 degrees C).
    2.Spread pumpkin seeds in a single layer on a cookie sheet. Sprinkle the seeds with cayenne pepper.
    3.Roast in the preheated oven until lightly browned, 3 to 5 minutes. Watch them carefully so that they do not burn. Set aside.
    4.Place the tomatoes in a single layer on a cookie sheet. Scatter the green onion and garlic over the tomatoes. Drizzle the vegetables with olive oil to coat.
    5.Roast in the preheated oven 45 minutes. Remove from oven and cool slightly; remove the skins from the tomatoes.
    6.Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the gemelli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain well in a colander set in the sink.
    7.Stir the goat cheese into the hot pasta until melted. Then, stir in the roasted peeled tomatoes. Place the pumpkin seeds on top of pasta to serve.
    ——————————————–

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