Preheat oven to 375 degrees F (190 degrees C).
Combine Brussels sprouts and apple in a large bowl. Whisk together olive oil, maple syrup, and balsamic vinegar in a small bowl and pour over Brussels sprouts-apple mixture. Toss until well combined and distribute in one layer on a baking sheet. Season with salt and pepper.
Roast in the preheated oven until Brussels sprouts are tender and browned, 10 to 15 minutes, turning them after about 6 minutes. Toss with cranberries and walnuts.
Place pear on bed of fresh spinach.
Mix blue cheese with heavy cream, and fill the center of the pear.
Sprinkle with roasted walnuts.
br>Stir in 1 cup roasted, salted peanuts.
Microwave at High
hin strips.
Slice the salted pork into thin pieces.
Prepare the Roasted Garlic Cream recipe. (see below).
Grill the
ombine cooled chicken with the Roasted Garlic mayonnaise, celery and green
In 1 1/2-quart casserole dish, mix sugar and corn syrup well and microwave at High for 3 minutes, then add roasted salted peanuts.
Microwave again for 3 or 4 minutes, until light brown. Add butter and vanilla; mix well and microwave for 1 to 2 minutes. Peanuts will be lightly browned and syrup very hot.
Add baking soda and gently stir until light and foamy.
Pour mixture onto lightly greased cookie sheet.
Let cool 1/2 to 1 hour.
When done, break into small pieces and store in a tight container.
In a 1 1/2-quart casserole, cook sugar and corn syrup on High 4 minutes.
Stir in roasted salted peanuts.
Cook on High 3 minutes.
Add butter and vanilla.
Cook on High 1 minute and 20 seconds.
Add baking soda.
Stir until light and foamy.
Pour mixture on greased cookie sheet.
Let stand 1 hour.
When cool, break into small pieces and store in airtight container.
Makes 1 pound of brittle.
Stir together in 1 1/2 quart casserole dish the sugar and white corn syrup.
Microwave at High for 4 minutes.
Stir in roasted salted peanuts.
Microwave at High for 3 to 5 minutes until light brown.
Add butter and vanilla, blending well.
Microwave at High 1 to 2 minutes (until peanuts are light brown).
Add baking soda and gently stir until light and foamy.
Pour onto lightly greased cookie sheet or nonstick sheet.
Cool for 1/2 to 1 hour.
br>Stir in 1 cup roasted, salted peanuts*; peanuts should be mixed
he apples are roasting, toast walnuts in a small baking pan
Roasted Garlic:
Peel off the
rain on paper towels.
ROASTED SHRIMP SAUCE:.
Heat the
(Alternatively, you can place the roasted vegetables in batches in a
Melt peanut butter chips and oleo together until smooth.
Add milk and marshmallows.
Pour over salted peanuts that are put into a 9 x 13-inch pan.
(Can save some to pour on top.)
I put in microwave to melt marshmallows slightly so they stick together better.)
istachio-Parmesan mixture and remaining roasted broccoli.
cup of the prepared salted caramel and beat to combine
Preheat oven to 375 degrees.
Bring a medium pot of water to a boil.
Wash sprouts, trim the bottoms, and remove outer leaves. Cut an X in the stem to promote even cooking.
Add Brussels sprouts to the pot and cook for 5 minutes.
Drain well.
Return to pot.
Stir in oil, vinegar, and pepper.
Spray a shallow roasting pan with olive oil spray.
Spread sprouts in pan.
Bake for 10 minutes.
Stir.
Bake for another 10 minutes.
Remove from oven and add walnuts.
Bake for an additional 5 minutes.
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.
ade best by following the recipe to the letter. Make other