4.5 tsp chili powder
0.5 tsp onion powder
0.5 tsp garlic powder
0.5 tsp salt
0.5 tsp paprika
0.25 tsp cumin
0.5 tsp garlic salt
1 beef bouillon cube
1 tsp dry minced onion
A place for me to share my recipe creations and adaptations for my lactose intolerant boy.
October 31, 2010
Toasted Pumpkin Seeds
3 tbsp. salt
Water
2 c. fresh pumpkin seeds, washed
Place water, salt and pumpkin seeds into a bowl that has a cover. Cover and let stand at room temperature for 24 hours or if you know you can't get to them the next day place in refridgerator for up to 5 days.
Preheat oven to 350 degrees. Drain seeds and spread thinly on a large baking sheet. Roast until seeds are dry, turning and stirring every 15 minutes.
Water
2 c. fresh pumpkin seeds, washed
Place water, salt and pumpkin seeds into a bowl that has a cover. Cover and let stand at room temperature for 24 hours or if you know you can't get to them the next day place in refridgerator for up to 5 days.
Preheat oven to 350 degrees. Drain seeds and spread thinly on a large baking sheet. Roast until seeds are dry, turning and stirring every 15 minutes.
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