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.
ough (The following directions are for those of you who don
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.
Mix the tahina paste with cold water in a bowl.
Add salt, cumin seeds, lemon juice, orange juice, pepper and salt.
Mix well and keep aside.
Heat oil in a skillet.
Add garlic and 20gms of onion.
Stir-fry until brown.
Add the tahina mix and keep boiling on low flame until well cooked.
Allow to cool.
When it cools, arrange the grilled fish on the mix and top it with fried onions and pine nuts.
Serve hot.
dd tomatoes (in juice)and roasted red pepper, bring to boil
In a small bowl, cover dried porcini mushrooms with boiling water; let stand until mushrooms soften ~ 15 minutes.
Using a fork, lift mushrooms from liquid and chop fine - you should have about 4 teaspoons.
Follow recipe for \"Roasted Chicken Breast Base Recipe\" reference recipe #316587, mixing porcini, thyme and rosemary into softend butter along with salt.
Preheat oven to 250\u00b0.
In large roasting pan, spread the popped corn and the dry roasted nuts.
In heavy saucepan, combine the sugar, butter and dark corn syrup.
Cook until mixture boils. Boil for 5 minutes without stirring.
Remove from heat.
Stir in the vanilla and baking soda.
Pour mixture over corn and nuts; stir to coat.
Bake, uncovered, at 250\u00b0 for 1 hour.
Stir occasionally.
Cool; break apart.
Store in covered container.
ottom pan and bake 375 for 1 hour. Baste with oil
In a large skillet melt butter with olive oil over medium heat.
Add nuts to melted butter and cook stirring frequently for 10 minutes.
Add red peppper flakes and salt to nuts and continue cooking, stirring frequently for five minutes longer, being careful that nuts don't burn.
Drain nuts on paper towels and let cool before serving or storing in an airtight container.
Swirl together cream cheese and raspberry jam.
Put on fresh celery stems.
Top with honey roasted nuts.
Great for showers or wedding receptions.
Preheat the oven to 350\u00b0.
Spread the nuts on baking sheet and bake for 5 minutes.
Drizzle soy sauce on nuts and stir well. Return baking sheet to oven for 5 more minutes.
Turn off oven. Stir nuts again and leave them in oven for a final 5 minutes. (Nuts will become dry and crisp.) Allow nuts to cool.
Store in covered container to retain their crispness.
an, breast side up. Roast for about an hour or until
For the salad: Use bagged spring
Preheat oven to 325\u00b0.
Melt the butter in a medium size saucepan over low heat.
Add the remaining ingredients except the nuts and coarse salt.
Simmer over low heat for several minutes to combine flavors.
Add the nuts and stir until evenly coated. Spread on baking sheet and bake for 15 to 20 minutes, shaking the pan occasionally.
Toss the nuts with the coarse salt and let cool. Store in an airtight container.
Makes 1 1/2 cups.
oat cheese.
Toss the nuts in a bowl with butter
To toast nuts, heat and stir over medium heat till toasted.
Or carefully heat in the microwave for a few minutes.
Nuts tend to burn easily so toast with caution and stir and turn frequently.
Then stir nuts with remainder of ingredients and mix well.
Microwave on high power for 7 minutes, stirring once.
Then pour mixture on a sheet of foil and let cool completely.
Break up nut mixture and stir in a cool dry place.
Note: made in a 650/700 watt microwave oven, so adjust time if needed.
Cream sugar and butter together well.
Sift together dry ingredients (flour, baking soda, baking powder and salt).
Add dry ingredients to creamed mixture, alternating with milk.
Add lemon extract.
Fold in nuts, which have been rolled in flour.
Beat egg whites until stiff and fold into mixture.
Pour into three 8-inch round, greased and floured cake pans.
Bake at 350\u00b0 approximately 20 minutes or until cake springs back to touch.
Frost.
(See recipe for Divinity Frosting.)
In large bowl, combine egg white and water.
Add nuts; toss to coat.
Combine sugar and spice; sprinkle over the nuts and toss until well coated.
Place nuts in single layer on lightly greased baking sheet.
Bake at 300\u00b0 for 20 to 25 minutes.
Immediately transfer the nuts to wax paper; cool.
Break up large clusters. Store in covered container.
Yield:
6 cups.
Mix cereals, peanuts, mixed nuts and pretzels together gently. Put on baking sheets or large roaster.
Drizzle melted oleo mixture over dry ingredients.
Mix.
Put in oven at 250\u00b0 for 1 hour.
Stir every 10 minutes.
Toss ingredients together. Can use any kind of nuts but pecans hold flavor the best. Place on ungreased baking sheet. Bake at 300 degrees for 15 minutes.