Stephanie Profile - Allrecipes.com (15784666)

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Stephanie


Stephanie
 
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Member Since: Nov. 2011
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Recipe Reviews 5 reviews
Roasted Pumpkin Seeds
I've perfected this recipe after trying all the different suggestions in the reviews. First, I buy 3lb bags of raw in shell pumpkin seeds on Amazon.com. The seeds are fat and huge! I boil 4 cups of seeds at a time for 20 mins (or until gray in color) in heavy salted water. I lay them out on baking sheets over night. The next day (still moist) I melt 3 tbs of butter, 3 tbs of olive oil, 1.5 tbs of garlic salt and a little bit of Laurys Seasoning salt in a large bowl and dump seeds into bowl and mix well. I let them soak in it while the oven is preheating to 325 degrees. Then lay them out on 2 large baking sheets and bake for 30 mins or so, stiring them half way through. Once they're golden brown to my liking I take them out and the man of the house is right behind me at that point begging for a handful of them. We like them just crispy enough that the shell itself chews up tasty as well. I've learned that boiling them in the heavy salted water first lets the flavor get into the seed and also helps the seasonings on the outside stick and soak in better when the shells are still moist the morning after boiling them. The neighbors love them, we love them, that's why we order seeds in bulk now.

21 users found this review helpful
Reviewed On: Mar. 27, 2012
Buckeyes I
I made these for our Superbowl Party tomorrow and my boyfriend and I just tried one. They're dangerous...because they are soooo good! I usually read through 4 or 5 reviews before making something off this website to see what changes people suggest. I forgot to on this one and ended up making them exactly as the recipe says and they seem to be perfect. I like the texture, the amount of peanut butter flavor, they hold together well. Just plane deliscious. I did roll half of the batch in crushed nuts so people will have their choice tomorrow at our party. Can't wait to put them out.

4 users found this review helpful
Reviewed On: Feb. 4, 2012
Slow Cooker Barbeque
Sooooo good! After reading through some reviews I used a pork roast instead. I drained some of the juice, but not all of it and then added more BBQ sauce once I had it shredded and back in the slow cooker. This is now one of our favorite dinners. Thanks so much! And thanks for all the reviews. They are helpful on every recipe on here.

5 users found this review helpful
Reviewed On: Jan. 29, 2012
 
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