BuzzyBee+3 Profile - (12911581)

cook's profile


Home Town: West Covina, California, USA
Living In:
Member Since: Mar. 2011
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Kids, Quick & Easy, Gourmet
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Recipe Reviews 2 reviews
Toasted Pumpkin Seeds
YUM - GREAT SIMPLE RECIPE! It just came out of the oven 10 minutes ago & I'm eating them shells & all which I never do. Shells usually choke me but these are browned, toasty & crisp. I never made pumpkin seeds before so I followed the recipe as is. Only exception was I boiled seeds in salty water until they turned gray before baking. It cleans them & adds flavor at same time (a great tip from JOSCRAZYM!) Next time I'll bake the small & large seeds separately because the large seeds are a little lighter in color & chewy. They needed another 5-10 minutes more to achieve perfection. These are so good! I need to make more for my family, friends & neighbors. I'm inspired to try new flavors with it also like soy sauce & wasabi powder or teriyaki, ginger & ground coriander, and maybe a sweet batch with vanilla extract, cinnamon & toss it with brown sugar right out of the oven to create a light glaze. Looks like I'm gonna need to get more pumpkins! Thanks for a tasty, easy recipe that anyone can have success making.

1 user found this review helpful
Reviewed On: Oct. 25, 2011
Pasta with Fresh Tomato Sauce
If you're looking for a quick & easy, no nonsense meal that's tasty - look no further. I wouldn't serve it for guests though (except as a side dish) without some doctoring. For me, this is the perfect "basic" recipe to broaden my repertoire of heavy Italian/pasta dishes to include a lighter, fresher approach as the hot summer months loom. I test drove this recipe tonight with turkey Italian sausage that I browned with onions in EVOO, added sherry & reduced. Put it in a large S/S bowl & mixed in: Girard's Champagne Vinaigrette, balsamic vinegar, 6 cloves pressed garlic, plum tomatoes, more basil than recipe, and seasoned with salt & pepper before tossing with angel hair pasta. It was so yummy my family loved it! Even my picky 3 year old carnivore ate it up. Next week I'm going to make it with clams, substituting Italian dressing & tomato for a white wine & clam juice reduction with zucchini, yellow squash & red bell peppers. After that, maybe prosciutto, asparagus, and pine nuts with sun-dried tomato dressing or shrimp with Brussels sprouts and fresh pesto. The possibilities are endless!

6 users found this review helpful
Reviewed On: Jun. 12, 2011

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