CINCNAN Profile - (1538843)

cook's profile


Home Town: Michigan, USA
Living In: Utica, Michigan, USA
Member Since: May 2003
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Italian, Nouvelle, Quick & Easy
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Recipe Reviews 3 reviews
Toasted Pumpkin Seeds
Had to adjust the recipe for a half cup or so of hubbard squash seeds. First I mixed 1 T sugar, a couple pinches of kosher salt and 1/2 tsp pumpkin pie spice and set aside. Then I used an 8" cast iron frying pan on the stovetop (seemed a waste to heat up the oven for such a small amount) and toasted the seeds. When they looked golden brown, I tossed in 1 T of butter which melted fast in the hot pan, then quickly sprinkled the sugar/salt/spice mix and stirred to coat all the seeds. When they were all coated, I emptied them onto a plate and spread them out to cool. By "cool" I mean still warm but not hot enough to burn my tongue! OMG delicious! I plan to try it this way again with a larger cast iron pan and pumpkin seeds and will spread them out on a cookie sheet to cool so they don't clump.

0 users found this review helpful
Reviewed On: Oct. 27, 2014
Parmesan Roasted Corn on the Cob
I added 3/4 tsp garlic powder...YUM

1 user found this review helpful
Reviewed On: Jun. 22, 2010
Brandied Orange and Cranberry Sauce
this recipe was very time consuming (2/3 cup orange zest is a LOT!) I have made different versions of orange-cranberry relish before, but did not enjoy this recipe with the brandy and lemon juice

2 users found this review helpful
Reviewed On: Nov. 8, 2005

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