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To roast the seeds, toss the dried seeds with oil and salt, a cinnamon and sugar combination, or a flavoring of your choice. Spread the seeds on a cookie or baking sheet and toast them in the oven ...
Carefully cut a hole into the top of the pumpkin and scoop out all of the stringy insides with your hands or a wooden spoon. Start to separate the seeds from the stringy flesh. Start to separate ...
Slow Cooker Mac and Cheese. Ten minutes of work, and a little bit of waiting, and you have a dish that'll happily feed many. What makes this extra easy is that the macaroni cooks right in the ...
Ghapama is an Armenian stuffed pumpkin dish. Pumpkin-coconut custard, a Southeast Asian dessert dish Pumpkin cream soup. Hobak-juk – a Korean variety of juk (porridge) made with pumpkin and glutinous rice flour. [1] It is a smooth and naturally sweet porridge that is traditionally served to the elderly or recovering patients. [2]
Place the seeds on a baking sheet and top with the sweet or savory spices. Give them a good mix to make sure the seeds are evenly coated. Roast in the oven for 10-15 minutes.
Pumpkin seed oil serves as a salad dressing. The typical Styrian dressing consists of pumpkin seed oil and cider vinegar. The oil is also used for desserts, giving ordinary vanilla ice cream a nutty taste. It is considered a delicacy in Austria and Slovenia, and a few drops are added to pumpkin soup and other local dishes.
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