Preheat oven to 400*F. Lightly grease a baking sheet and set aside.
Place Brazil nuts in a food processor and pulse until finely ground. Transfer to a small bowl and stir in breadcrumbs and Parmesan cheese.
Place tilapia fillets on baking sheet and spread evenly with mustard. Divide Brazil nut mixture evenly over tilapia and lightly spray breadcrumbs with cooking spray. Bake 8 to 10 minutes, or until tilapia is just cooked through.
combine the parsley with the Brazil nuts, water, tarragon, garlic and
ookie with 3 slices of Brazil nuts, arranged spoke fashion.
gain; set aside.
Put Brazil nuts in a large mixing
egrees F.
Grind the Brazil nuts finely.
Beat the
Preheat oven to 400\u00b0F.
Wash mushrooms and remove stems; chop stems fine.
Melt butter and cook onion and mushroom stems five minutes.
Stir in bread crumbs and Brazil nuts and cook for an additional two minutes.
Stir in seasonings, ketchup and lemon juice.
Stuff mushroom caps with this mixture.
Arrange on an oven-proof dish, garnish with narrow strips of bacon, and pour cream around them.
Bake for 25 minutes and serve hot.
Stuff each Brazil nut into each large date.
Sift dry ingredients.
Add to fruits and nuts.
Add butter.
Beat eggs and add carefully.
Mix gently with hands.
br>Grind 4oz of the brazil nuts finely and roughly chopped
Cut acorn squash in half lengthwise; then scrape out seeds and stringy portions.
Put dry ingredients, nuts and grated rind in mixing bowl.
Cut in butter until mixture resembles coarse meal.
Place squash halves in baking pan and fill with crumbly mixture.
Set the bottom of the baking pan in hot water, cover and bake at 400F for 30 minutes.
Uncover and bake 30 minutes longer.
Place the walnuts, pecans and brazil nuts in a single layer
Preheat oven to 350 degrees.
Grease a 8 \" square pan and set aside until needed.
Combine the flour, sugars, baking powder and salt in a large bowl and mix well.
Lightly beat in eggs, do not over mix, add the nuts and spread in the bottom of the prepard pan.
Bake at 350 for 25 minutes. If you have a gas oven or if you have a hot oven you may want to check at 20 minutes, cake should spring back when touched.
In a small bowl, mix the topping ingredients and pour over cake. Broil for 1 or 2 minutes until bubbly and light brown.
Heat oven to 350\u00b0.
Line bottoms of 2 round layer pans (8 x 1 1/2-inch) with aluminum foil.
Beat egg whites in a large mixing bowl until foamy.
Beat in 1/2 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
Beat egg yolks, oil and brandy in a small bowl at a low speed until blended.
Add 1/2 cup sugar, flour, baking powder, 1 teaspoon instant coffee, cinnamon and cloves; beat at medium speed for 1 minute.
Fold egg yolk mixture into the egg whites.
Fold in cracker crumbs and 1 cup of nuts.
...
br>Decorate with slices of brazil nut before icing has set. Slice
Shell Brazil nuts by covering with water.<
mooth.
add peanuts and brazil nuts; either mix them in
Pour enough spring water over Brazil nuts in a bowl to cover by several inches; soak in refrigerator 8 hours to overnight.
Drain Brazil nuts and put them into a blender; add banana, kefir, amaranth, cocoa powder, vanilla extract, and honey. Blend mixture until smooth, adding spring water as needed to reach desired consistency.
Combine all ingredients, except syrup, in a *sturdy* food processor (I broke my el cheapo on this recipe). Process and slowly add syrup until mixture begins to stick together. Press into slice tin lined with greaseproof paper, refrigerate until firm.
onsistency, which will help the nut roast bind together) Leave the millet
Put nuts and fruit in large bowl.
Stir together flour, sugar, baking powder and salt.
Pour over nut mixture.
Mix well.
Beat eggs until foamy and add vanilla.
Stir into nut mixture.
Put in greased and lined pan (9 x 5 x 3-inch).
Bake at 300\u00b0 for 1 3/4 hours.
Cool.
Wrap in waxed paper.
Store in tight container or wrap in wine dipped cloth.
Makes 1 cake.
nd salt.
Add to nut mixture.
Mix well to