Reviewed: Nov. 6, 2006

THE PUMPKIN SEEDS ARE GOOD.

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Chrissy

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Reviewed: Nov. 6, 2006

These were absolutely wonderful.

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hermione11185

Cooking Level: Intermediate

Home Town: Merrimac, Wisconsin, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Nov. 5, 2006

I made some last year, and they didn't turn out. I tried this one this year, and they turned out perfect. I did sprinkle mine with some garlic salt though.

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connorsmommee

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Reviewed: Nov. 4, 2006

whoever recommended boiling the seeds briefly was right on!! It made it incredibly easy to seperate teh strings

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TIGERTRAX3

Cooking Level: Intermediate

Home Town: Westlake, Louisiana, USA

Living In: Jesup, Georgia, USA

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Reviewed: Nov. 3, 2006

This was a good, simple recipe for pumpkin seeds. I thought it might be good if I didn't rinse the seeds, as I've always done before, and it might add some pumpkin flavor. This wasn't a good idea as the pumpkin on the unrinsed seeds burned a little. My suggestion is to be sure you rinse the seeds well. I think other reviewers suggestions of adding garlic is a good one. I'll try that.

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CHEFJULIE1

Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA

Living In: Chesterfield, Virginia, USA

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Reviewed: Nov. 2, 2006

Good basic recipe, but it needs more than just a pinch of salt.

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KRICKYR

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Nov. 2, 2006

okay but seemed a bit greasy- not alot of flavor though. I did two batches one with garlic salt and the other with worchester sauce.

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Sheryl W.

Cooking Level: Intermediate

Home Town: Fallon, Nevada, USA

Living In: West Richland, Washington, USA

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Reviewed: Nov. 1, 2006

Great, easy but took a bit longer. I sprinkled mine with garlic and herbs, awesome!!!

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JAIMILT69

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Reviewed: Nov. 1, 2006

Super! Way better than my Mom's method!

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EAUQUE

Cooking Level: Expert

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Reviewed: Oct. 30, 2006

If you've never roasted pumpkin seeds before here are my tips. When you carve your pumpkins scoop the seeds into a colander and the guts onto newspaper. Inevitably some of the guts will be mixed in with the seeds but when you run water over them it's separated out pretty easily. After you drain the rinsed seeds, pour them onto a large, dry cookie sheet and let them sit for 24 hours or so to dry out. Now you can pick out the remaining pieces of pumpkin stuff that didn't get pulled out earlier and they will roast better if they are not wet when they go in the oven. My family prefers them seasoned with garlic salt in place of regular salt but you can use whatever suits your taste. So good!

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Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: Oct. 30, 2006

Classic and delicious! I made my second batch using a tablespoon of melted butter instead of the suggested 2 tsp, the extra butter brought out more of a nutty flavor. They were so yummy, my whole family loved them!

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Joe and Jill

Cooking Level: Expert

Home Town: Fort Lauderdale, Florida, USA

Living In: Deerfield Beach, Florida, USA

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Reviewed: Oct. 30, 2006

I added worcestershire for half of the seeds and cinnamon/sugar for the other half of seeds. My family enjoyed the cinnamon/sugar most! Very easy to make...enjoy.

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CULMOM37

Cooking Level: Intermediate

Home Town: Petaluma, California, USA

Living In: Rohnert Park, California, USA

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Reviewed: Oct. 29, 2006

Simple and easy.

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Lenora.C.

Cooking Level: Intermediate

Home Town: Oro-Medonte, Ontario, Canada

Living In: Orillia, Ontario, Canada

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Reviewed: Oct. 29, 2006

These came out fairly well. Adding cinnammon is a nice touch.

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Schadler

Cooking Level: Intermediate

Home Town: North Adams, Massachusetts, USA

Living In: Chatham, New York, USA

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Reviewed: Oct. 27, 2006

I have to give this recipe the best rating. I didn't know what to expect when I made these. Because I never even heard of eating Pumpkin Seeds before until my picky eater 4 year old daughter had them at school. I made them and she loved them they came out perfect, within 20 minutes of making them, my daughter ate them Shell and all. I did boil them for like 45 seconds before mixing in the butter mixture to make sure all excess pumpkin was off though, Just for my piece of mine. They were EXCELLENT. I cant wait till my next pumpkin. To me they taste like Sunflower seeds. Absolutley a keeper. Thank You!!!! :O)

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Cre8tivemom

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Living In: Gastonia, North Carolina, USA

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Reviewed: Oct. 26, 2006

I just tried this and added smoked paprika. Lovely

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John K Smith

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Reviewed: Oct. 24, 2006

These turned out great! Thanks for the recipe. I used garlic salt, salt, and pepper on mine. These formerly ho-hum seeds were a hit at my house!

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shanyone

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Reviewed: Oct. 22, 2006

I love it! I don't keep butter around usually, so I used olive oil instead, yum! I also tried the cinnamon and sugar idea, those are in the oven!! Definitly a big hit with my 4 year old! :)

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isabelfaye

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Reviewed: Oct. 18, 2006

Hi I am Joseph I found out when you bake the seeds with oil & salt the salt is on the outside and not on the inside. I boil mine in a strong salt water till they look gray then I drain then I put them on Cooke sheet and bake them at 250 deg until drythank you Joseph M aka joscrazym Butler Pa.

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