Prepare Spicy Seasoning Mix. Store in airtight
cups of your favorite nuts in the egg white - honey
remove from grill.
Combine Spicy Aioli Mayonnaise ingredients and spread
o broil.
Make the Spicy Seasoning Mix. Arrange the potatoes
Preheat oven to 350\u00b0.
On a baking sheet, spread nuts and toast in middle of oven until golden, about 10 minutes.
While nuts are toasting, in a large bowl, toss together remaining ingredients.
Toss nuts with rosemary mixture and serve warm. Makes about 4 cups.
Preheat the oven to 350\u00b0.
Spread out the nuts on a baking sheet and toast until golden brown, about 10 minutes.
In a large bowl, combine the remaining ingredients.
With a big wooden spoon, stir the nuts in the herb mixture, making sure the butter melts and moving the nuts around so they are evenly coated.
Transfer to a pretty bowl and let sit for 5 minutes to crisp the nuts before serving.
Preheat the oven to 350\u00b0 F.
Toss the nuts in a large bowl to combine.
Spread them out on a cookie sheet, and toast in the oven until they become light golden brown, about 10 minutes.
Combine the rosemary, cayenne, brown sugar, salt, and melted butter.
While the nuts are still warm, add the rosemary/butter mixture.
Thoroughly toss with the warm toasted nuts.
our the 6 cups of nuts into a gallon size zipper
Preheat oven to 325\u00b0.
Spray cookwell with cooking oil.
Add peanut oil and heat for 5 minutes.
In a large mixing bowl, combine nuts. Set aside.
Stir light corn syrup, sugar, teriyaki sauce, Worcestershire sauce and mustard until smooth. Add hot pepper sauce, if desired.
Pour mixture over nuts. Coat well. Spoon into hot oil.
Cook 15 minutes, stirring every 5 minutes. Spoon nuts onto cookie sheet to cool, stirring occasionally to keep from sticking.
Store in airtight container.
Makes 4 quarts.
Whisk egg white and water together until foamy.
Pour over nuts in bowl.
Place nuts in strainer and strain for 3 minutes.
Place into brown paper lunch bag.
Mix all spices together in small bowl while draining nuts.
Pour worcestershire sauce over nuts and add spices to bag.
Shake until well coated.
Place on baking sheet.
Bake 15 minutes at 275, stirring once.
Lower heat to 225 and bake 30 minutes more, stirring every 15 minutes.
Cool and enjoy.
Store in airtight container.
Preheat oven to 250\u00b0.
Butter a 15 x 10 x 1-inch jelly roll pan; set aside.
In a medium bowl, lightly beat egg white with water.
Add nuts; stir until coated.
In another bowl, combine sugar, chili powder and red pepper; mix well.
Add nuts to sugar and spice mix.
Stir with a slotted spoon until well coated. Place in a single layer in prepared pan.
Bake until dry, 25 to 30 minutes, stirring occasionally.
Cool in pan.
Store in a tightly covered container.
Yield: 4 cups.
In large skillet, melt butter; add nuts and Worcestershire sauce; cook and stir over low heat for 5 to 7 minutes.
Drain on paper towels.
Place nuts in large bowl.
Combine seasonings; sprinkle over nuts and toss to coat.
Cool; store in airtight container at room temperature.
Yields 3 cups.
Melt the butter in a large heavy skillet over low heat. Add the worcestershire sauce, paprika, hot pepper sauce, salt, garlic powder, onion powder, black pepper and cayenne. Mix well.
Add the nuts and toss well to coat. Cook for 20-25 minutes on low heat, stirring frequently, until the nuts are lightly toasted. Drain on paper towels and serve hot, or store in an airtight container at room temperature until ready to serve.
Combine sugar, cinnamon, milk and water in a 2-quart heavy saucepan.
Place over medium or medium-low heat and cook to the soft ball stage (236\u00b0 to 238\u00b0), stirring constantly to prevent curdling.
Remove from heat; mix in nuts and vanilla.
Let stand 15 minutes, then stir with a wooden spoon until mixture thickens. Pour at once onto wax paper-lined baking sheet, spreading as thinly as possible.
When cool, break in bite-size pieces.
Store in covered container, in refrigerator or freezer.
Makes one pound.
Preheat the oven to 200\u00b0C/fan180\u00b0C/gas 6. In a small bowl, mix the nuts with the egg white.
Mix together the sugar and spices, and then scatter over the nuts. Mix together well and spread out on a baking sheet. Bake for 10 minutes.
Set aside to cool completely, then serve in bowls.
recipe#100440); Spicy Habanero Jelly (recipe#68981); Fig Preserves recipe (#68919); Spicy Hot Pepper Jelly (recipe
Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda.
Add chocolate chips, Hershey bar, and nuts.
Roll into balls and place two inches apart on a cookie sheet.
Bake for 10 minutes in 375 degree oven.
Makes 112 cookies.
Cream together the butter, sugar and brown sugar.
Add eggs and vanilla.
Mix together the flour, oatmeal (put small amounts of oatmeal into blender until it turns to powder), salt, baking powder and baking soda.
Mix all those ingredients and add chocolate chips, Hershey candy bar (grated) and chopped nuts.
Mix pudding with milk according to package directions.
Crumble layer of cakes in bottom of large serving bowl.
Top with pudding.
Repeat another layer of cakes, then top with rest of pudding.
Top with Cool Whip, shaved chocolate bar& nuts.
Chill.
Double the recipe for punch bowl size.
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).