Deviled Pumpkin Seeds Food

DEVILED PUMPKIN SEEDS

Deviled Pumpkin Seeds image

A spicy cocktail snack for those who like things hot.

Provided by Lynnda Cloutier

Number Of Ingredients 6

Ingredients

1/4 cup oil
1 tsp. worcestershire sauce
1/2 tsp. paprika
1/4 tsp. each cumin and cayenne
2 dashes hot pepper sauce
2 cups hulled pumpkin seeds

Steps:

1. In large skillet mix all ingredients except seeds. Heat thoroughly; add seeds and stir til well coated. Spread in shallow baking pan; bake in preheated 300 oven, stirring seeds occasionally, 10 minutes or until crisp. Makes 2 cups. Woman's Day, 11/24/81

MUFFIN TIN DEVILED EGGS RECIPE BY TASTY

Muffin Tin Deviled Eggs Recipe by Tasty image

Here's what you need: eggs, nonfat greek yogurt, relish, mustard, hot sauce, salt, pepper, paprika, fresh parsley, nonstick vegetable oil cooking spray, aluminum foil

Provided by Matthew Johnson

Yield 12 servings

Number Of Ingredients 11

Ingredients

12 eggs
3 tablespoons nonfat greek yogurt
2 tablespoons relish
1 tablespoon mustard
1 tablespoon hot sauce
salt, to taste
pepper, to taste
paprika, to serve
fresh parsley, chopped, to serve
nonstick vegetable oil cooking spray
aluminum foil

Steps:

Crack twelve eggs, and separate the yolks and egg whites into separate bowls.
Preheat oven to 300°F (150°C).
Spray a mini muffin tin with nonstick spray. Pour each yolk and egg white into its own mini muffin tin hole.
Place the tin into a baking dish with a tinfoil ring, wire wrack, or a towel to keep the muffin tin from touching the bottom of the baking dish directly (so the eggs steam gently in the oven and don't turn brown).
Cover the eggs and the baking dish tightly with aluminum foil. Make sure the foil tents up so it doesn't touch any of the eggs.
Lift one edge of the foil and pour in boiling water ? way up the muffin tin and re-cover with foil.
Place the eggs in the oven for 13 minutes. Check to make sure the egg whites and yolks are both fully cooked.
Remove foil and muffin tin from baking dish and let cool.
With a thin knife, remove the egg yolks and egg whites from the tin. Set the egg whites aside.
In a bowl, combine the cooked egg yolks, Greek yogurt, relish, mustard, hot sauce, salt, and pepper. Mix with a fork until well combined.
Place the mixture in a piping bag with a desirable tip and pipe the yolk mixture onto the cooked egg whites. Sprinkle with paprika and chopped parsley.
Enjoy!

Nutrition Facts : Calories 97 calories, Carbohydrate 1 gram, Fat 6 grams, Fiber 0 grams, Protein 8 grams, Sugar 1 gram

CAJUN SPICED ROASTED PUMPKIN SEEDS

Cajun Spiced Roasted Pumpkin Seeds image

Double or triple this roasted pumpkin seed recipe depending on how many cups of seeds you have. One large pumpkin will generally yield 1 cup or pumpkin seeds, and smaller pie pumpkins will yield about the same amount. Toss a salad with these seeds, sprinkle over a chicken dish, or serve as a snack.

Provided by ausableflyfisherman

Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes

Time 1h

Yield 5

Number Of Ingredients 6

Ingredients

1 cup raw whole pumpkin seeds, washed and dried
1 teaspoon paprika
¾ teaspoon Cajun seasoning, or to taste
salt to taste
2 dashes Worcestershire sauce
1 tablespoon butter, melted

Steps:

Preheat oven to 300 degrees F (150 degrees C).
Toss pumpkin seeds with paprika, Cajun seasoning, and salt until coated. Mix Worcestershire sauce with melted butter in a small bowl, pour over seeds, and stir to to combine. Spread seeds onto a baking sheet in a single layer.
Roast seeds in the preheated oven until browned and crunchy, 45 minutes to 1 hour; stir and turn seeds several times during roasting.

Nutrition Facts : Calories 79.8 calories, Carbohydrate 7.3 g, Cholesterol 6.1 mg, Fat 4.9 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 1.9 g, Sodium 122.3 mg, Sugar 0.1 g

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