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    You are in: Home / Recipes / Pumpkin Seed Crust Recipe
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    Pumpkin Seed Crust

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Buster's friend's Note:

    The Washington Post, March 28, 2013 Adapted from "San Francisco Flavors: Favorite Recipes From the Junior League of San Francisco" (Chronicle, 1999). Dip meat into beaten egg white & then roll in crust mix. Sprinkle on vegies,soups, salads. Freezes well.

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Place the pumpkin seeds in a food processor; pulse until coarsely chopped. Transfer to a small, dry skillet; toast over low heat for several minutes, until fragrant, shaking the pan often to promote even doneness. Transfer to a mixing bowl to cool.
    2. 2
      Stir in the bread crumbs, the oil, crushed red pepper flakes and the curry powder. Season with salt and black pepper to taste. Use right away, or freeze in an airtight container for up to 3 months.

    Ratings & Reviews:

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    Nutritional Facts for Pumpkin Seed Crust

    Serving Size: 1 (197 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 680.1
     
    Calories from Fat 541
    79%
    Total Fat 60.2 g
    92%
    Saturated Fat 9.7 g
    48%
    Cholesterol 0.0 mg
    0%
    Sodium 119.0 mg
    4%
    Total Carbohydrate 19.4 g
    6%
    Dietary Fiber 5.3 g
    21%
    Sugars 2.0 g
    8%
    Protein 24.4 g
    48%

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