SAVORY TOASTED PUMPKIN SEEDS
Pumpkin seeds that are crunchy and full of fall flavor. Very popular.
Provided by CRYSTAL10
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Time 1h10m
Yield 16
Number Of Ingredients 4
Steps:
- Preheat the oven to 250 degrees F (120 degrees C).
- Rinse the pumpkin seeds and pat dry. Place them in a bowl. Add the Worcestershire sauce, melted butter and seasoned salt; stir until evenly coated. Spread out in an even layer on a baking sheet.
- Bake for about 1 hour in the preheated oven, stirring occasionally, until crisp, dry and golden brown.
Nutrition Facts : Calories 103.6 calories, Carbohydrate 3.3 g, Cholesterol 2.9 mg, Fat 9 g, Fiber 0.7 g, Protein 4.3 g, SaturatedFat 2.2 g, Sodium 87.7 mg, Sugar 0.2 g
HERB-CRUSTED HALIBUT AKA "MOMMY'S FISH STICKS"
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 generous servings
Number Of Ingredients 11
Steps:
- Rinse fillets and pat dry. Use 3 shallow dishes to prepare your breading ingredients. In the first dish, mix the flour with 1/2 teaspoon seasoned salt or Essence and 1/4 teaspoon pepper. Break the eggs into the second dish and beat well. In the third dish, mix the panko with the remaining seasoned salt or Essence, pepper, and dried herbs.
- Heat 1/4-inch of oil in a large heavy skillet over medium-high heat. Bread each fillet by dipping first in the flour mix, then the eggs, then the panko, coating thoroughly with each layer. Place carefully in the hot oil. (Don't crowd the skillet; work in batches if needed.) Cook 2 to 4 minutes on each side (time will depend on the thickness of the fillets.) Serve immediately with lemon wedges.
POTATO-CRUSTED HALIBUT
Steps:
- In a small saucepan over medium heat, combine the olive oil, garlic, thyme, bay leaves, lemon zest, crushed red pepper flakes and fennel seeds. Bring to a boil then turn the heat off and let it sit for at least 1 hour. (*Big tip: This can be done ahead and used for LOTS of different things.)
- Using a mandoline, slice 1 potato extremely thin, (paper thin), in elongated rounds. Lay a piece of parchment paper on a clean, dry work surface. Arrange 3 potato slices in an overlapping vertical line pressing them together as you put them on the parchment. Repeat this process until you have a 4 by 6-inch overlapping potato rectangle that replicates fish scales. Brush the potato "scales" with the infused oil and sprinkle with salt. Season the halibut with salt. Lay the halibut fillet closer to 1 end of the potato rectangle than the other and then roll the fish up in the potato slices, using the parchment to help facilitate the rolling. Press to compact and really adhere the potatoes to the fish. Brush the outside of the potatoes with the infused oil to seal the potatoes and to prevent the potatoes from turning brown, this will also help make a nice tight "fish package". Reserve the fish in the refrigerator while preparing the remaining fillets. Refrigerate the fillets for at least 1 hour before cooking.
- To cook the fish:
- Add the infused olive oil to a large nonstick saute pan until the bottom is generously covered and bring the pan to a medium-high heat. Season the fish with salt and add to the pan. Cook the fish on both sides for 3 to 4 minutes frequently spooning the excess oil over the fish to "baste" it. The potatoes should be crispy golden brown and very well flavored and the fish will be succulent inside its crispy "scales". Transfer to serving plates and serve.
- This will make a fish lover out of anyone!
TOASTED PUMPKIN SEEDS
Provided by Michael Chiarello : Food Network
Time 12m
Yield about 1 cup
Number Of Ingredients 3
Steps:
- Preheat the oven to 375 degrees F.
- Scatter pumpkin seeds onto a sheet pan in a single layer and drizzle with olive oil. Sprinkle with salt and pepper and toss to coat. Bake for about 7 minutes, until light brown and crispy.
TOASTED PUMPKIN SEEDS
This is what you can do with all those seeds after the Jack O' Lantern is carved! Any seasoning will work in place of salt. Try Cajun!
Provided by ONEMINA
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Time 50m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Spread the pumpkin seeds on a medium baking sheet. Drizzle with oil. Sprinkle with salt.
- Bake 45 minutes in the preheated oven, stirring occasionally, until lightly toasted.
Nutrition Facts : Calories 101.5 calories, Carbohydrate 8.6 g, Fat 6.5 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 1.1 g, Sodium 874.9 mg
ROASTED PUMPKIN SEEDS
The not-so-secret secret to roasting fresh pumpkin seeds - and crisping them properly - is making sure they're really dry. Patting the seeds down with paper towels does a fine job, but drying them out in the oven is even more efficient and effective. Once they've toasted slightly, simply dress them with oil and salt, then continue to roast them until lightly golden. Feel free to add spices - say za'atar, or cinnamon and cayenne - in Step 3 with the oil and salt. But take note: Some add-ins, like nutritional yeast or raw sugar, may melt under high heat, so sprinkle them onto the seeds just after roasting.
Provided by Ali Slagle
Categories easy, snack, finger foods, appetizer
Time 40m
Yield 1 cup
Number Of Ingredients 3
Steps:
- To clean the pumpkin seeds of pumpkin slime and flesh, put the seeds in a large bowl filled with cold water. The seeds will float to the top. Skim them out with your hands, pulling away any flesh that's stuck on the seeds. Shake the seeds in your hand to get of any excess water, then transfer to a baking sheet.
- Heat the oven to 350 degrees. Pat the seeds down with a paper towel, then toast them until they're dry and tacky, about 5 minutes.
- Pull baking sheet out of the oven. Drizzle the seeds with the olive oil and sprinkle with 1 teaspoon salt. Toss to coat, then spread into an even layer. Return seeds to oven, and bake, stirring occasionally, until light golden brown, 25 to 30 minutes.
- Let cool. Seeds will keep in an airtight container at room temperature for 1 week.
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