ADVERTISEMENT
- Real Recipes from Real People -

ISO: roasting sunflower seeds - how much salt in soaking water?

Misc.
hi!
I need a recipe for salt water. My grandma gave me a recipe to roast some sunflower seeds but it doesn't give the amount of salt to put in the pot of water.

THX,
Kate D.
MsgID: 0077085
Shared by: Kate-Tillamook, OR
Board: Cooking Club at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Hot Cranberry Punch with Cranberry Ring
  • HOT CRANBERRY PUNCH 1 quart cranberry juice cocktail 2 cups orange juice 1 cup ReaLemon Reconstituted Lemon Juice 1/3 cup honey 3 whole cloves 2 cinnamon sticks 1 quart ginger ale Cranberry Ring (recipe follows) In l...
  • Chex Granola (1980)
  • CHEX GRANOLA 1/4 cup vegetable oil 2 tablespoons honey 1/2 teaspoon vanilla 3 cups Bran, Corn, Rice OR Wheat Chex cereal 1/3 cup flaked coconut 2 tablespoons sunflower nuts 2 tablespoons wheat germ 1/8 teaspoon salt...
  • Roast Potato and Garlic Salad with Mint
  • ROAST POTATO AND GARLIC SALAD WITH MINT 1/2 kg/1 lb new potatoes, cut in half unless they are very small 6 cloves of garlic, separated but not peeled (just remove the tips) 2 tbsp olive oil salt & pepper to taste 1 tb...
  • Scalloped Potatoes and Ham (with sauteed onion)
  • SCALLOPED POTATOES AND HAM 6 medium boiling or baking potatoes (2 pounds), peeled* 3 tablespoons margarine or butter 1 small onion, finely chopped (1/4 cup) 3 tablespoons all-purpose flour 1 teaspoon salt 1/4 teaspoon...
  • Little Gem of an Apple Cake
  • LITTLE GEM OF AN APPLE CAKE 1/3 cup brown sugar, packed 1 teaspoon cinnamon 1 egg 1/2 cup granulated sugar 1/3 cup vegetable oil 3 tablespoons orange juice 1 teaspoon vanilla 3/4 cup all-purpose flour 1 teaspoon bakin...
ADVERTISEMENT
  • Potato Sauerkraut Apple Latkes
  • POTATO SAUERKRAUT APPLE LATKES 2 cups grated potatoes 1 cup grated Granny Smith apples 1/2 cup sauerkraut, well drained 2 shallots, minced 2 Tbsp flour 3 Tbsp cold water Salt and pepper, to taste Oil, for frying In a...
  • Lemon Sponge Pudding
  • LEMON SPONGE PUDDING "The sponge will separate, forming a custard-like sauce on the bottom of the dish." 4 tablespoons (1/2 stick) unsalted butter, softened 1/4 cup white granulated sugar 3 eggs, separated 1/3 cup le...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: roasting sunflower seeds - how much salt in soaking water?
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!