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Dragonflygurl
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 Posted: Tue Oct 30th, 2007 01:08 am

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What do you do  with all those pumkin seeds once you've carved the head out?  So here's a recipe for those of you that like to eat them.



Pumpkin Seeds

Pumpkin seeds are completely cool. You carve a pumpkin and then the stuff that is left over tastes good. Imagine if everything in life was like that. If you dig a hole you don’t get to eat the dirt. If you re-roof your house, you don’t snack on the leftover shingles. After you carve a pumpkin, you do get to eat the pumpkin seeds. You just have to roast them first. It is easy.

What you need
1. An oven
2. A baking sheet
3. Melted Butter
4. Seeds
5. Salt
6. Seasoning (optional)

Here is how to do it.
1. Do a mediocre job of separating the goo and guts from the actual seeds. Don’t rinse them or they won’t taste as good.
2. Add salt to the seeds. I suggest 1 teaspoon for every 2 cups of seeds.
3. Add the melted butter. I use 1 tablespoon.
4. Mix the salt (and/or seasonings), melted butter and seeds and then spread them on the baking sheet.
5. Roast them at 300 degrees for about 30 minutes. Stir them halfway through.
6. Take them out and eat them.


Seasoning Ideas:
Sweet and Spicy: quarter cup sugar, 1 teaspoon salt and half teaspoon cayenne pepper.
Curry: 1 tablespoon curry powder, 1 teaspoon salt
Spicy Garlic: 1 tablespoon garlic powder, 1 teaspoon salt, half teaspoon cayenne pepper
Southwest: 2 teaspoons cumin, 1 teaspoon garlic powder, 1 teaspoon salt, half teaspoon cayenne pepper


Pumpkin Seed Eating Facts:
1. Some types of pumpkin seeds have less husk than others.
2. You can eat the whole seed, husk and all. Don’t worry.
3. 50 grams of seeds has 5 grams of dietary fiber. That will keep you regular.
4. Pumpkin seeds are also said to be good for Gout, Prostate Health and are supposedly an aphrodesiac.
5. Both German and Bulgarian folk medicines say that eating pumpkin seeds prevents impotence.
6. Roasted pumpkin seeds will keep for about a week in the fridge.


CheshireKat
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 Posted: Tue Oct 30th, 2007 01:55 am

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Ooh yum! I haven't had pumpkin seeds in years.



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mayaXXX
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 Posted: Tue Oct 30th, 2007 07:14 am

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Oh I used to LOVE those...yum..

:hh4:



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 Posted: Tue Oct 30th, 2007 11:33 am

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Yum...we used to make those after we took the guts out of the pumpkins.



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 Posted: Fri Nov 16th, 2007 01:28 am

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Grill-Roasted Beer Can Chicken for a Charcoal Grill

Using the right amount of charcoal is crucial here; using too much charcoal will burn the chicken, while using too little will extend the cooking time substantially. The temperature inside the grill should be about 375 degrees at the outset and will fall to about 300 by the time the chicken is done. For added accuracy, place a grill thermometer in the lid vents as the chicken cooks. If you prefer, use lemonade instead of beer; fill an empty 12-ounce soda or beer can with 10 ounces (1 1/4 cups) of lemonade and proceed as directed.

Serves 4
Spice Rub

1/2 cup sweet paprika
2 tablespoons kosher salt
2 tablespoons garlic powder
1 tablespoon dried thyme
2 teaspoons ground celery seed
2 teaspoons ground black pepper
2 teaspoons cayenne pepper

Chicken

2 cups wood chips , or 2 (3-inch) wood chunks
1 whole chicken (about 3 1/2 pounds)
1 can beer (12-ounce), see note
2 bay leaves
Large disposable aluminum baking pan (13 by 9-inch)

1.For Spice Rub: Combine all the ingredients in a small bowl. Measure 3 tablespoons for use in this recipe. Extra rub can be stored (or frozen) in an airtight container for several weeks.

2. For Chicken: Soak the wood chunks or chips in cold water to cover for 1 hour and drain. If using wood chips, divide them between two 18-inch squares of aluminum foil, seal to make two packets, and use a fork to create about six holes in each packet to allow smoke to escape.

3. Massage the spice rub all over the chicken, inside and out. Lift up the skin over the breast and rub the spice rub directly onto the meat. Open the beer can and pour out (or drink) about 1/4 cup. With a church key can opener, punch two more large holes in the top of the can (for a total of three holes). Crumble the bay leaves into the beer. Slide the chicken over the can so that the drumsticks reach down to the bottom of the can and the chicken stands upright; set aside at room temperature.

4. Light a large chimney starter filled two-thirds with charcoal (4 quarts, or about 60 briquettes) and allow to burn until the coals are fully ignited and partially covered with a thin layer of ash, 15 to 20 minutes.

5. Place the disposable pan in the center of the grill. Pour half of the coals into a pile on each side of the grill, leaving the pan in the center. Nestle 1 soaked wood chunk (or 1 foil packet) on top of each coal pile. Position the cooking grate over the coals, cover the grill, and heat until hot, about 5 minutes; scrape the grate clean with a grill brush.

6. Place the chicken (with the can) in the center of the cooking grate with the wings facing the coals (the ends of the drumsticks will touch the grate and help steady the bird, see the illustration below). Cover and grill-roast, until an instant-read thermometer inserted into the thickest part of the thigh registers 170 to 175 degrees, 65 to 85 minutes.

7. With a large wad of paper towels in each hand, transfer the chicken to a platter or tray, making sure to keep the can upright; let rest for 15 minutes. Using wads of paper towels, carefully lift the chicken off the can and onto a platter or cutting board. Discard the remaining beer and can. Carve the chicken and serve.

Grill-Roasting Two Chickens: There are some occasions when you may want to cook more than one chicken—when you have more guests to serve or if you’d like to have leftovers on hand. Here’s how:

Increase the number of wood chunks to 4 (or 4 cups of wood chips), use 6 tablespoons Spice Rub, two 3 1/2 pound chickens and increase the amount of charcoal to a three-quarters full chimney (4 1/2 quarts, or about 70 briquettes). In step 6, set the chickens (and cans) in the middle of the cooking grate, with the chickens breasts facing one another, about 3 inches apart (keeping the chickens close together ensures that they won’t hit the top of the domed grill lid). Grill-roast as directed.

Step-by-Step: Setting Up Beer Can Chicken

With the legs pointing down, slide the chicken over the open beer can. The two legs and the beer can form a tripod that steadies the chicken on the grill.

 



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 Posted: Sat Nov 17th, 2007 12:00 am

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With Thanksgiving and Christmas coming up these are some sweet treats to enjoy!



Angel food cake mixes with pumpkin for a new flavor twist. Layers of whipped cream make it a dreamy dessert.


Cake

1
box Betty Crocker® white angel food cake mix

1
tablespoon Gold Medal® all-purpose flour

1 1/2
teaspoons pumpkin pie spice

3/4
cup canned pumpkin (not pumpkin pie mix)

1
cup cold water

Ginger-Cream Filling

1
pint (2 cups) whipping cream

1/4
cup powdered sugar

2
tablespoons finely chopped crystallized ginger





1.
Move oven rack to lowest position; heat oven to 350°F. In extra-large glass or metal bowl, beat all cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan.

2.
Bake 37 to 47 minutes or until crust is dark golden brown and cracks are dry. Immediately turn pan upside down onto heatproof funnel or glass bottle. Let hang about 2 hours or until cake is completely cool. Loosen cake from side of pan with knife or long metal spatula. Turn cake upside down onto serving plate.

3.
In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff. Fold in ginger. Cut cake horizontally in half to make 2 even layers. Spread half of the filling on bottom layer; replace top of cake. Spread remaining filling on top of cake. Sprinkle with additional pumpkin pie spice if desired.



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 Posted: Sat Nov 17th, 2007 12:02 am

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Mmm! Toasted and sugared nuts top cream cheese frosting on sweet and spicy pumpkin cupcakes.

Prep Time:40 min
Start to Finish:1 hr 35 min
Makes:24 cupcakes




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1/2 cup finely chopped pecans
3 tablespoons sugar
1 box Betty Crocker® SuperMoist® yellow cake mix
1 cup (from 15-oz can) pumpkin (not pumpkin pie mix)
1/2 cup water
1/3 cup vegetable oil
4 eggs
1 1/2 teaspoons pumpkin pie spice
1 container Betty Crocker® Rich & Creamy cream cheese frosting


1. Heat oven to 350°F (or 325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
2. In heavy 8-inch nonstick skillet, cook pecans and 2 tablespoons of the sugar over low heat about 8 minutes, stirring constantly, until sugar is melted. Spoon and spread pecans onto sheet of waxed paper. Sprinkle with remaining 1 tablespoon sugar; toss.
3. In large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about 2/3 full).
4. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool completely, about 30 minutes.
5. Frost cupcakes with frosting. Sprinkle edge of frosted cupcakes with pecans; press lightly into frosting.



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mayaXXX
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 Posted: Sat Nov 17th, 2007 08:02 am

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oh my god, I'm about to pop just from reading the recipes. good lord.



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CheshireKat
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 Posted: Sat Nov 17th, 2007 08:00 pm

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Ooh, the pumpkin recipes sound soo good. (I love anything with cream cheese frosting)



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Dragonflygurl
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 Posted: Sun Nov 18th, 2007 01:14 am

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Something new to try for Thankgiving Bacon Wraped Turkey.

INGREDIENTS

For the turkey:
  • 1 (18- to 20-pound) fresh turkey
  • 3 tablespoons vegetable oil
  • 2 medium white onions, peeled and halved
  • 3 medium celery stalks, halved crosswise
  • 10 medium cloves garlic, peeled
  • 6 medium ripe pears, such as Anjou or Bosc
  • 1 pound thinly sliced smoked bacon
For the gravy:
  • 6 tablespoons unsalted butter (3/4 stick)
  • 6 tablespoons all-purpose flour
  • 3 cups low-sodium chicken broth, at room temperature
  • 8 large fresh sage leaves
  • 5 sprigs fresh thyme
  • 1 medium dried bay leaf
  • 1 1/2 cups hard pear cider
INSTRUCTIONS
For the turkey:
  1. Heat oven to 400°F. Remove turkey from the refrigerator and let come to room temperature for 30 minutes.
  2. Remove giblets and neck; reserve neck. Rinse out turkey’s cavity and thoroughly pat dry with paper towels. Trim most of excess fat and skin from neck and cavity, and make 3-inch slits through the skin where the legs meet the breast.
  3. Rub turkey all over with 2 tablespoons of the vegetable oil, then season generously with salt and freshly ground black pepper. Season cavity with salt and pepper, and place 1 onion half, 1 celery piece, and 2 garlic cloves inside.
  4. Place turkey in a large roasting pan. Arrange neck and remaining onions, celery pieces, and garlic cloves in the pan, and place in the oven. Roast turkey for 30 minutes, then lower the temperature to 350°F. Every 45 minutes, baste bird with pan drippings.
  5. About 45 minutes before turkey is finished or when the internal temperature of the inner thigh reaches 145°F, cut pears in half and remove cores and stems. Brush each half with remaining vegetable oil and season well with salt and freshly ground black pepper. Remove turkey from the oven and overlap bacon strips across breast and around legs. If desired, secure bacon strips about 1 inch from edges with toothpicks. Arrange pear halves in the roasting pan and return turkey to the oven.
  6. Roast turkey until the internal temperature of the inner thigh reaches 155°F. Remove from the oven and let rest uncovered while you prepare the gravy, or at least 30 minutes before carving. Remove pears to a serving platter, reserve onions, and discard any remaining solids in the roasting pan.

  7. For the gravy:
  8. Place 4 pear halves and 1 onion half in a food processor and purée until smooth, about 2 minutes. Reserve.
  9. Make a roux by melting butter in a large saucepan over medium heat. Once butter is completely melted, add flour and whisk continuously until well combined. Cook until flour loses its raw flavor and starts to emit a toasty aroma, about 2 minutes. Whisk in chicken broth until smooth, add herbs and pear purée, and bring to a simmer.
  10. Pour off as much grease as you can from the roasting pan without sacrificing any juices and set the pan over two burners over medium heat. When pan juices begin to sizzle, slowly pour in pear cider and cook, scraping up any browned bits with a flat spatula. Add cider mixture to gravy and stir to combine. Simmer until thickened slightly, about 15 minutes. Season with salt and freshly ground black pepper; strain gravy through a fine mesh strainer. Carve turkey and serve with gravy.

CheshireKat
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 Posted: Sun Nov 18th, 2007 06:08 pm

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That sounds yummy. I never thought about putting pears in with the turkey.



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 Posted: Mon Nov 19th, 2007 11:50 pm

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Ketana
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 Posted: Tue Nov 20th, 2007 12:40 am

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Dragonflygurl wrote:
:d020a::P:clapsmiley::roflmao:



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 Posted: Mon Dec 3rd, 2007 02:42 pm

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This belongs in here as it's food related. I might try this and see if it really works.
http://www.metacafe.com/watch/62564/peeling_eggs/

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 Posted: Mon Dec 3rd, 2007 06:52 pm

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Ketana wrote: Dragonflygurl wrote:
:d020a::P:clapsmiley::roflmao:
:lach::flucht01::147:



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