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Spicy Pumpkin Seeds
Preheat the oven to 350 degrees. Rinse the seeds clean of any pumpkin flesh. In a mixing bowl, toss the seeds with olive oil. Season the seeds with Essence. Place the seeds on a parchment-lined baking sheet and roast until golden brown and crispy, about 15 minutes. Store in an airtight container at room temperature for up to 2 weeks.
Emeril's Essence Creole Seasoning (also known as Bayou Blast)
Spicy Pumpkin Soup (vegetarian)
1 1/4 lb pumpkin flesh or other golden squash, such as butternut
TO GARNISH (optional)
Cut the pumpkin flesh into 2.5 cm (1 inch) cubes. Melt the butter in
a large saucepan over a moderate heat. Add the leeks and cook for about
5 minutes, stirring frequently, until soft and beginning to color. Stir
in the pumpkin and spices and cook for 2 minutes. Add the stock to the
pan, season and bring to the boil. Lower the heat, cover and simmer
for about 35 minutes until the pumpkin is very soft. Puree the soup
in batches, using a blender or food processor. Return
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