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.
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.
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.
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.
Bring sugar and sour cream to boil. Boil for 5 minutes. Add vanilla; mix well. Stir in walnuts. Pour onto waxed paper. Separate.
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.
.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.
he gorgonzola cheese with the walnuts. Stir the ingredients together until
r twice.
Stir in walnuts and cranberries and cook for
tossing occasionally, until tender and glazed, about 45 minutes. Serve warm
and quickly top with crushed walnuts.
( Icing takes about an
Cook carrots in small amount of unsalted water until just tender.
Drain well.
In skillet, melt margarine, add brown sugar and orange peel.
Cook until sugar melts and mixture thickens. Add carrots and cook over low heat for 10 minutes, stirring occasionally, until tender and glazed.
Top with walnuts.
alf of the butter, garlic, walnuts and egg yolks. Continue to
ablespoons.
Decorate surface of glazed cake with nuts, if desired
onger.
Add margarine and walnuts, stirring until margarine has melted
add the chocolate chips and walnuts with the sugar.
Fold egg whites into ground walnuts and set aside.
For
alt.
Toss the chopped walnuts with the remaining tablespoon flour