Dressing:
Whisk all dressing ingredients together in a large bowl.
Add onion and cabbages to dressing tossing to coat. Chill one hour to overnight.
Candied Walnuts:
In a heavy bottom pan heat to medium high heat.
Place nuts and butter, when butter is melted and nuts are coated with the butter sprinkle sugar and nutmeg over nuts stirring till carmelized. Toss in salad.
Candied orange zest:
Remove the
/2 cups.
NOTE: Recipe is easily doubled, freezes well
t will overpower the entire recipe.
Mix all ingredients except
pinch of salt and pepper. Let stand for at least
Place baby romaine leaves in a salad bowl and top with sliced grapes, candied nuts and crumbled gorgonzola (if making your own candied nuts do this step first so they have a moment to cool).
Whisk together orange juice, lemon juice, olive oil, balsamic vinegar, brown sugar, garlic, basil, dijon mustard, salt and pepper in a small bowl.
Serve dressing with salad.
Add everything to a small sauce pan and mix until well incorporated.
Cook the relish on medium heat for 5 minutes and turn down the heat to medium-low(or low) for an additional 20 minutes, stirring occasionally until most of the liquid has reduced.
Remove from heat and allow to cool before serving.
Note:
The relish needs to be cooked on a low heat, so stir frequently and reduce time if necessary. This recipe will keep quite awhile in the fridge and you may multiply the recipe and can it if desired.
br>Saute onion and bell pepper in butter; evenly layer over
olonial: After preparing the previous recipe (let cool first), add 1
Make candied pecans.
In a large
alm. Season with sea salt, pepper and ground coriander. Cook in
he vegetables.
Add the Recipe #476612, a cup at a
Make a marinade of the Italian dressing and lemonaide powder, and marinate the chicken in this for at least six, and up to twenty-four hours.
The longer the better.
Bring your grill to medium heat, and sprinkle chicken with garlic powder and lemon pepper seasoning.
Grill for 6-8 minutes on each side.
This recipe may also be broiled, following the instructions for your oven.
Be sure to let meat rest for at least 4 minutes before serving.
iscard the marinade. Salt and pepper the pork well.
Roast
gain.
Make the spice recipe as listed above. Store in
oncentrate, Dijon mustard, salt and pepper in a bowl.
Whisk
ixture. Next, add green pepper, red pepper, yellow pepper, chocolate chips, 2 tablespoons
inutes).
Stir in the candied cherries and walnuts and quickly
he tomatoes, green onions, bell pepper, cucumber, cilantro, orange juice, vinegar
prinkle the cheese over the pepper mixture and garnish around the