yrex pie plate), place the nuts evenly in a single layer
o create 3/4 inch diamond pattern (do not cut into
In large mixing bowl, beat all ingredients except sliced nuts at medium speed for 4 minutes.
Sprinkle reserved 1 tspn flour on sliced nuts.
Stir in nuts.
Spread in buttered 9-inch pan.
Bake at 325 for 35 to 40 minutes until pick inserted near center comes out clean. Cool.
Good served with very slightly sweetened whipped cream, whipped topping or a dollop of vanilla ice cream.
Stir in 3/4 teaspoon Diamond Crystal(R) Fine Sea Salt
he chocolate chips and macadamia nuts to the dough and mix
yrup, 1/4 cup chopped nuts, oats and 3 packets of
Melt the butter and chocolate together and stir.
Mix in the well broken biscuits, nuts and essence/extract and pour into a 10\" by 15\" baking tin, lined with greaseproof paper.
Smooth to a level top and leave it to set. Cut into fingers (literally a finger thick).
r Dutch oven, toast the nuts over medium heat, stirring frequently
Directions
Heat the nuts in a dry skillet and
Preheat the oven to 350\u00b0F.
Place nuts on a baking tray. Cook 5-10 minutes, or until lightly roasted. Transfer nuts to a bowl. Add tamari, cumin and cayenne pepper. Mix to combine.
Return the nuts to baking tray. Cook for 10 more minutes, turning halfway through. Allow to cool completely before serving.
rom the heat. Add the nuts, stirring until the mixture crystallizes
cups of your favorite nuts in the egg white - honey
1. Spread the nuts on a baking sheet and
tir gently. Add nuts; tilt pan until nuts are well coated in
Heat oil in an 8 inch nonstick frying pan. Toast pine nuts for 2 mins, stirring, until golden. Drain on paper towels.
Whisk together eggs, milk, 1 tbsp herbs and grated Parmesan. Season. Add to pan and cook over medium heat for 2-3 mins, until golden and just set. Carefully flip omelette over and cook for 1 min, until set.
Flip omelette back over and sprinkle with remaining herbs and most of the pine nuts and Parmesan shavings. Fold in half then slide onto a plate. Top with remaining pine nuts and Parmesan. Serve with salad.
In a small bowl, combine ingredients except for nuts.
Prepare a cookie sheet with foil and cooking spray.
Lay nuts on the sheet, making sure they are in an even layer.
Drizzle butter mixture over nuts, making sure to toss to coat evenly.
bake at 325 degrees for 25 minutes, making sure to stir twice.
these make good gifts.
Slect power high.
In a 2 quart casserole or microwave safe dish combine sugar, water and spices.
Heat 1 to 1 1/2 minutes til sugar is melted.
Stir in nuts.
Place nuts on a microwave safe plate heat on high for 3 1/2 minutes or until syrupy.
Becareful to spread the nut mixture evenly on the plate and watch closely not to burn.I find not all microwaves act the same way.
Place nuts on wax paper to cool completely.
Break into pieces store in air tight container.
Combine chili powder, seasoning, curry powder with the Worcestershire sauce.
Pour over nuts and stir until well coated.
Heat oil in a saucepan until hot, then pour over nuts and mix thoroughly. Spread the nuts on a tray lined with nonstick baking paper and bake in a 350 degree oven F. for 10-15 minutes or until golden brown.
Cool and store in airtight containers.
side.
Fry the cashew nuts in moderately-hot oil until
Toast the cashew nuts in a frying pan without oil for 2-3 mins, stirring frequently then remove from the pan.
Heat the oil in a saucepan, add the cabbage and saute for 3-4 mins, stirring. Mix in the vinegar, 1/2 cup water, sugar, cinnamon, coriander and cloves. Season. Simmer for 35-40 mins.
Place the frying pan back on the heat and add the apple, raisins and cashew nuts. Saute, stirring, for 4-5 mins. Divide the cabbage between 4 bowls and sprinkle with the sauteed apple and raisins. Serve with feta cheese and a sprinkle of chives.