Gourmet pumpkin seed's Any recipes?!


Question:

Gourmet pumpkin seed's Any recipes?

I just finished baking pumpkin strudle. And i have a lot of seed's left. We love pumpkin seed's! Any unique recipes? Thank You


Answers:

Pumpkin Seed Bread
HEALTHY
MAKE-AHEAD
MAKES 2 SMALL LOAVES
ingredients
1 1/8 teaspoons active dry yeast
1 1/2 cups water, at room temperature
1 3/4 cups plus 1 1/3 cups unbleached all-purpose flour
1 cup cornmeal, plus more for sprinkling
1 tablespoon kosher salt
1 1/3 cups toasted pumpkin seeds (6 ounces)
directions
Dissolve 1/8 teaspoon of the yeast in 1 cup of the water. Stir in 1 3/4 cups of the flour. Cover with plastic wrap and let stand overnight in a warm spot.
Dissolve the remaining 1 teaspoon of yeast in 1/4 cup of the water. Put 1 cup of the cornmeal in a large heatproof bowl. Bring the remaining 1/4 cup of water to a boil, then stir it into the cornmeal and let cool. Stir in the salt, both yeast mixtures and the remaining 1 1/3 cups of flour to make a soft dough. Transfer to a floured surface and knead until smooth and elastic, about 15 minutes. Knead in the pumpkin seeds. Return the dough to the bowl, cover with plastic wrap and let rise for 1 hour.
Turn the dough out onto a work surface and gently fold 4 times. Return the dough to the bowl, cover and let rise until doubled in bulk, about 1 hour.
Sprinkle a baking sheet with cornmeal. Turn the dough out onto a work surface and divide in half. Shape each half into a round loaf. Set the loaves on the baking sheet and let rise until doubled in bulk, about 1 1/2 hours.
Set a pizza stone on the middle rack of the oven and preheat the oven to 500°. Fill a roasting pan with water and set it on the bottom rack. Make 3 slashes in the tops of the loaves; transfer them to the stone and bake for 10 minutes. Reduce the oven temperature to 450° and bake for 20 minutes longer. Let the loaves cool on a rack for 45 minutes before slicing into eighths.

http://homecooking.about.com/library/arc...

--Pumpkin Seeds Recipes


Ingredients:
1 medium pumpkin (5 to 7 pound size), reserve seeds
5 tablespoons sugar
1/4 teaspoon coarse salt
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 pinch cayenne pepper, or to taste
1 1/2 tablespoon peanut oil
Directions:
Heat oven to 250F.
Line a baking sheet with parchment paper. Cut pumpkin open from the bottom, removing seeds with a long-handled spoon. Separate flesh from seeds and discard. Spread seeds on parchment in an even layer. Bake until dry,stirring occasionally, about 1 hour. Let cool.
In a medium bowl combine 3 tablespoons sugar, salt, cumin, cinnamon, ginger, and cayenne. Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds and 2 tablespoons sugar. Cook until sugar melts and the pumpkin seeds begin to caramelize, about 45 to 60 seconds.
Transfer to bowl with spices and stir well to coat. Let cool. These may be stored in an airtight container for up to 1 week.
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This recipe for Sweet And Spicy Pumpkin Seeds serves/makes 1 cup




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