side.
Place finely chopped macadamia nuts into another shallow bowl
175 degrees C).
Toast macadamia nut pieces, and coconut flakes in
Twist crown from pineapple and cut the pineapple into quarters. Remove fruit from shells. Core and cut pineapple into bite size chunks.
Combine sugar, cornstarch, lemon peel and nutmeg in a large saucepan. Stir in water and food coloring. Cook, stirring constantly, until sauce is clear and thickened. Remove from heat.
Add pineapple.
Cool.
Spoon fruit into baked pie shell or Macadamia Nut Crust.
Pour sauce evenly over fruit. Cover and chill overnight.
Serves 6 to 8.
Place white sugar, brown sugar, butter, milk, and carob powder in a large pan over medium-high heat; bring to a boil. Boil for 2 minutes, stirring occasionally.
Remove the pan from the heat, and stir in macadamia nut butter until dissolved. Stir in oatmeal until well incorporated. Drop onto a waxed paper lined cookie sheet, and place in the refrigerator to cool.
Dissolve salt in water.
Cream shortening, vanilla and water in a standup mixer.
Mix the meringue powder into the icing sugar.
Add the sugar to the mixer about a 1/4 cup at a time on medium speed.
Whip icing on high for a minute or so until creamy.
Add the macadamia nut butter and mix on high for another minute or so.
efrigerator, and let drain. Combine macadamia nuts and bread crumbs in
alad, place mixed greens and macadamia nuts in a large bowl
esto by placing macadamia nuts, cilantro, green onion, ginger,
br>DRESSING: Meanwhile, heat the macadamia oil in a medium non
Preheat the oven to 350 degrees F (175 degrees C). Spread macadamia nuts on a baking sheet.
Bake nuts in the preheated oven until lightly toasted, 7 to 10 minutes. Let cool.
Place nuts in a blender or food processor; process until finely ground. Add butter and cognac. Process until just combined. Do not overmix, or the butter will heat up and separate.
Form macadamia nut butter into a log or pack into a crock. Store covered in the refrigerator until serving.
beating until smooth.
Stir Macadamia nut mixture into batter.
Spoon
Cream the sugar and margarine.
Add flour and 1/2 cup nuts. Press into the bottom of a buttered 9 x 13-inch dish.
Bake at 375\u00b0 for 12 to 15 minutes until light brown.
Prepare lemon pudding according to package directions.
Cool and spread on cooled crust.
Prepare whipped topping according to package directions.
Spread on cooled pudding and sprinkle 1/4 cup nut bits on top.
00b0F.
Add cashews and macadamia nuts to the food processor
Mix vanilla pudding, using milk.
Let stand for a few minutes.
Add 2/3 cup chopped or sliced Macadamia nuts.
Fold in 1/2 of a large container of whipped topping.
Pour into baked and cooled pie shell.
Top with remaining whipped topping and garnish by sprinkling Macadamia nuts on top.
Refrigerate several hours before serving.
Make the chocolate macadamia nut crust: Position a rack in
Season fillets in salt and pepper, then dredge in flour.
Dip the dredged fillets in egg and press macadamia nuts into each side.
Heat oil and cook fillets in the oil for about 2 minutes per side.
Drizzle the fillets with Hawaiian Pesto (Recipe#31689) before serving.
read crumbs mixed with the Macadamia nuts in a third bowl
ray with parchment paper. Arrange macadamia nuts on prepared pan. In
Heat oil in a large frying pan over medium heat. Season pork and cook for 10-15 mins, turning, until browned and cooked to your liking. Let rest, covered, for 5 mins. Slice thinly.
Meanwhile, combine lettuce, tomatoes, apple and nuts.
For the sage-honey vinaigrette, whisk together all ingredients. Season.
To serve, toss salad with vinaigrette. Distribute between serving plates. Arrange pork over top.
ntil well blended. Fold in macadamia nuts. Pour into pie shell