Add greens to bowl, top with apples and cheese and sprinkle with Glazed Walnuts.
Add the optional craisins and shredded coconut.
Drizzle with salad dressing, toss and serve immediately.
mix sherry with cornstarch, salt, pepper and add shrimp, marinate 20 minutes combine next 6 ingredients in a bowl.
place lettuce on serving platter.
heat oil in wok, add shrimp, stirfry until pink.
add broth, cook for 1 minute, add sauce, toss to mix well.
arrange shrimp over lettuce, sprinkle with walnuts.
alt.
Toss the chopped walnuts with the remaining tablespoon flour
shake out excess flour.
For the walnuts, melt butter in a
Combine apricot preserves, sugar and soy sauce in a small saucepan.
Heat over medium heat and stir constantly until preserves melt.
Stir in walnuts; spread out onto lightly oiled baking sheet.
Bake in preheated 275\u00b0 oven for 20 minutes or until walnuts feel dry to the touch.
Remove walnuts onto waxed paper and cool completely.
Store in airtight container.
Bake walnuts in 375\u00b0 oven for 10 minutes.
In a saucepan, combine sugar, water, cinnamon, cloves and salt.
Bring to a boil and boil for 2 minutes.
Turn off heat; add vanilla.
Stir in nuts.
Mix well.
Quickly drop on waxed paper with a slotted spoon.
Separate nuts with a fork.
Place the salad greens into a salad bowl, and sprinkle with dried cranberries, walnuts, mandarin orange sections, blue cheese, and avocado chunks. Drizzle the salad with the dressing, toss, and serve.
Bring sugar and sour cream to boil. Boil for 5 minutes. Add vanilla; mix well. Stir in walnuts. Pour onto waxed paper. Separate.
(The food processor is great for chopping those nuts!)
(Excess
In a 1 1/2-quart casserole, melt butter on Medium-high (microwave) for 1 1/2 to 2 minutes.
Stir in brown sugar and cinnamon. Microwave on High for 2 minutes.
Mix well to combine butter and sugar.
Add nuts and mix to coat.
Microwave on High 3 to 5 minutes.
Spread out onto waxed paper and cool slightly. Serve warm or cold.
hicken.
Cover and refrigerate for 2-3 hours.
Prepare
Beat egg whites; add sugar and salt.
Add nuts and stir until covered with mixture.
Melt butter in a 9 x 13-inch pan.
Spread nuts over butter and bake for 30 to 35 minutes at 325\u00b0.
Stir every 10 minutes.
Whip egg
white and water until frothy.
Mix dry ingredients with egg
white.
Put on cookie sheet or pie plates and put in oven for 1/2 hour at 300\u00b0.
Cook sugar and sour cream to soft-ball stage. Add walnuts and stir. Pour onto wax paper and spread to separate nuts or may be broken after mixture sets.
Boil sugar and sour cream until makes a ball. Remove from heat. Add vanilla and walnuts. Pour out onto waxed paper and let cool. Break up in pieces and put in bag to seal.
Toast the walnuts, then finely chop.
Remove
.combine teriyake, ketchup, honey vinegar, 3/4 cup water and cornstarch. Stir to combine. Set aside.
Heat oil in large skillet over medium-high heat. Add peppers and cook briefly, until slightly softened, about 5 minutes. Remove and reserve.
Add scallops to pan; sprinkle with five spice powder. Cook over medium-high heat until just cooked through, turning once, about 5 minutes. Add peppers back to pan. Pour in teriyaki mix and cook, stirring, until thickened. Top with walnuts and serve over cooked rice.
In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg.
In a separate bowl, mix together eggs, agave and oil.
Stir carrots, raisins and walnuts into wet ingredients.
Stir wet ingredients into dry.
Place batter into 2 well greased, round 9 Inch cake pans.
Bake at 325 degrees for 35 minutes.
Cool to room temperature and spread with coconut frosting.
Serve.
Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
Place bananas, flour, 1/2 cup sugar, butter, walnuts, egg, baking soda, and salt in a bowl. Mix until well combined. Drop 3 tablespoonfuls of dough 2 to 3 inches apart onto baking sheet. Sprinkle 1 tablespoon sugar on top.
Bake in the preheated oven until golden brown and edges are set, 15 to 20 minutes.
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.