Projet Familles Parisiennesyer. 5 Place the baking sheet into the oven for 15 minutes. Remove the seeds from the oven and stir them, then place them back into the oven. Continue to roast and stir the seeds every 15 minutes for a total of one hour or until the seeds are golden brown. 6 Taste a roa sted seed and add more seasoning if you think they are too bland. Eat the spaghetti squash seeds while they are still warm. Store any l eftovers in a plastic bag or airtight container at room temperature and consume them within one week for the best results.1 Slice the v fancy style fonts enison approximately 1/4 inch thick with a sharp knife. Cut these slices into sticks about twice as large as you would like the finishe d snack sticks to be because the venison will shrink as it dries. 2 Mix 1/4 cup soy sauce, 1 tbsp. Worcestershire sauce, 1/4 tsp. black Projet Familles Parisiennes pepper, 1/4 tsp. garlic salt and 1/2 tsp. onion powder in a shallow bowl or pan. 3 Place the sliced venison in the bowl with the marin . ecific food dehydrator. The venison is finished drying when a piece cracks but does not break when it is bent. 6 Bake the venison at 27 5 F for 10 minutes on a baking sheet. This will kill any bacteria on the venison and prevent food-borne illnesses. 7 Store the venison snack sticks in an airtight container or Ziploc bag. The jerky will stay fresh stored at room temperature for approximately two weeks.P reparing Dough Preparing cracker dough is not nearly as complicated as making bread or pastry dough. It is a simple combination of flou excel camera icon r, salt, milk, honey and vegetable oil. To make wheat crackers as opposed to basic white crackers, choose whole wheat flour. Keep thing s healthy by selecting low-fat milk. Mix together 1 1/2 cups flour and 3/4 tsp. salt (dry ingredients) in one bowl, then mix 1/2 cup mi Projet Familles Parisiennes lk, 2 tbsp. honey and 1/3 cup vegetable oil (wet ingredients) in a separate bowl. If you try to immediately mix the dry ingredients tog . like a batter. Do not overmix the dough, or your crackers will be too heavy. Shaping Crackers To firm up the dough, you'll have to lig htly knead it. Kneading is a process in which you use the heel of your palm to press into the dough until it stabilizes. Sprinkle flour across a flat surface before positioning the dough. Press into the dough with the heel of your hand, then flip the dough over and repe at. Continue kneading and flipping for about three minutes or until the dough is firm, yet still pliable. Cut the dough into three equa nova gold textures download l pieces, and use a rolling pin to flatten them (about 1/8-inch thick), then use a pizza or biscuit cutter to cut the dough into your p referred size for the crackers. Beat together one egg with about 1/2 cup water to make an egg wash, then brush it onto the crackers to Projet Familles Parisiennes give them a golden sheen after they bake. Sprinkle the tops lightly with salt. Baking Preheat your oven to 300 degrees Fahrenheit. Cove .
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