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.
In a large bowl, toss together cabbage, jicama, carrots and cilantro. Whisk together ponzu, sesame oil, orange juice and ginger; pour over cabbage mixture and toss together. Sprinkle with candied walnuts.
To make candied walnuts, place 1 cup walnuts and 1/2 cup sugar in a skillet over medium heat. Cook, stirring constantly, until sugar dissolves and turns light brown. Toss to coat walnuts. Remove skillet from heat; stir in 1/2 teaspoon vanilla and 1/2 teaspoon cinnamon. Spread walnuts on aluminum foil to cool.
Candy the walnuts: Place the walnuts and the 1/4 cup of sugar in a nonstick skillet. Turn heat to medium high and stir constantly with a wooden spoon until the sugar has melted and coated the walnuts. Turn onto a greased sheet of foil and separate with 2 forks. Let cool while assembling the salad.
Wash and dry the spinach. Tear into bite sized pieces and place in a large bowl.
Add cranberries and candied walnuts.
Make dressing: in a cruet, combine the olive oil, vinegar and honey. Shake well.
Dress the salad just before serving.
alt and pepper. Let stand for at least 5 minutes; whisk
The the walnuts:
Prepare a piece of
simmer, then add the walnuts.
Cook until sugar is
In a mixing bowl, combine mayonnaise, sour cream, 1/2 cup blue cheese, and garlic salt, stirring until creamy.
Stir in apple.
Place shredded cabbage and carrots in a large bowl. Pour mayonnaise mixture over cabbage, stirring until well-coated.
Cover and refrigerate slaw overnight so that flavors can blend.
Sprinkle candied walnuts and remaining 2 tablespoons blue cheese over slaw before serving.
Melt butter in a large saucepan and saute squash, onion, garlic, ginger, chili, marjoram and potatoes. Add stock, bring to a boil and simmer for 20 mins.
Meanwhile, bring a little salted water to a boil and cook reserved squash for 3 mins. Remove from heat and drain. Heat sugar in a pan, add walnuts and caramelize. Let cool on a piece of foil then chop.
To finish, puree soup then add cream and season. Serve in soup bowls, sprinkled with diced squash and candied walnuts. Garnish with marjoram.
Cut in fruit.
Soften cream cheese, add sour cream and other ingredients.
Mold in a ball and roll in crushed walnuts.
More fruit you put in prettier it is.
Nice for Christmas.
Makes two cheese balls (1/2 of recipe for one).
Roll balls in waxed paper. Better made the day before.
1. Mix all ingredients together in a large bowl.
2. Cover and refrigerate for at least 2 hours.
3. Chef's Note: To candy walnuts, add 2 teaspoons butter and 1/2 cup walnuts to saute pan. Sprinkle 1 teaspoon sugar over walnuts. Warm over medium heat until walnuts are toasted and sugar carmelized (approx. 10 minutes).
simmer, and then add walnuts. Cook until sugar is absorbed
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.
For dressing:.
Whisk together all ingredients well.
Chill until serving.
Store in refrigerator for up to 2 weeks, shake or whisk prior to serving. (It may store longer than this, but it never stays around long enough without being eaten for me to know!).
For the salad:.
Toss field greens, fruits and celery, if included, in desired amount of dressing.
Place evenly divided portions on two large, chilled plates.
Top with sliced, chilled chicken breast, candied walnuts, and Gorgonzola.
Voila! Enjoy!
alt.
Toss the chopped walnuts with the remaining tablespoon flour
Combine all ingredients in a skillet except walnuts. Simmer for 4 minutes or until mixture spins small thread from spoon.
Remove from heat and stir in walnuts. Continue stirring until syrup forms a sugar coating over the walnuts. Gently separate nuts while cooling.
Mix the brown sugar, cinnamon, and nutmeg together in a bowl. Add the apples and cranberries, tossing to coat evenly with the sugar mixture. Pour into a slow cooker. Top with butter pieces.
Mix the oatmeal together with the water, apple juice, cranberry juice, and salt in a bowl, and pour over the apple mixture in the slow cooker. Do not stir. Cover, and cook on Low for 8 hours.
Stir before serving. Spoon into bowls and top with candied walnuts, if desired.
Grilled pineapple--.
Mix tequila, marmalade, sugar, butter, vanilla, cinnamon and mint together heat till sugar is dissolved.
Preheat Grill.
Place pineapple on grill.
Baste with tequila mixture while grilling.
Turn occasionally.
Grill about 10 to 15 minutes.
Serve hot with a scoop of your favorite ice cream.
Sundae--.
Starting with the first ingredient place in each bowl follow by each ingredient till you have a beautiful sundae!
Enjoy!
DIRECTIONS FOR TURKEY:
NOTE: Even though
shake out excess flour.
For the walnuts, melt butter in a
medium skillet combine the walnuts, sugar and butter; cook over