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Okra-Walnut Salad Recipe

August 23rd, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1 (24 ounce)package cutfrozen breaded okra
  2. 3 (5 ounce)packagessalad greens(I use romaine)
  3. 1largered onion, coarsley chopped or thinly sliced
  4. 1cup choppedwalnuts, toasted
  5. 1 (15 ounce)bottle spinachsalad dressing or vinaigrette(T-Marzetti’s Spinach Salad Dressing works well)

DIRECTIONS

  1. Preheat Oven to 425 degrees.
  2. Bake okra in a single layer on a lightly greased baking sheet for 20 minutes or until golden brown.
  3. You may also fry the okra following the package directions if you wish to do so.
  4. Toss okra, salad greens, onion& walnuts in a large serving bowl.
  5. Heat the salad dressing and serve warm with the salad.

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Grenoble Tart (walnut Tart) Recipe

August 6th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. TART SHELL

  2. 1/3cupbutteror regular margarine
  3. 1/4cupgranulated sugar
  4. 1egg yolk
  5. 1cupunsifted all-purpose flour
  6. FILLING

  7. 2cups coarsely choppedwalnuts
  8. 2/3cuplight brown sugar, packed
  9. 1/4cupbutteror regular margarine
  10. 1/4cupdark corn syrup
  11. 1/2cupheavy cream(divided)

DIRECTIONS

  1. MAKE TART SHELL: In a medium bowl, with wooden spoon or electric mixer, beat 1/3 cup butter with granulated sugar until light and fluffy.
  2. Add egg yolk; beat well.
  3. Gradually beat in flour just until blended (mixture will be crumbly).
  4. Preheat oven to 375°F.
  5. With hands, form dough into a ball.
  6. Press evenly into bottom and side of a 9-inch fluted tart pan with removable bottom.
  7. Bake in center of oven 12 minutes, until lightly browned.
  8. Cool on wire rack.
  9. MAKE FILLING.
  10. Spread nuts on cookie sheet in single layer.
  11. Bake 375°F oven for 5 minutes; set aside to cool.
  12. Sprinkle walnuts in bottom of tart shell.
  13. In heavy 2-quart saucepan, stir sugar with butter, corn syrup and 2 Tablespoons heavy cream.
  14. Stirring constantly, bring to boiling over medium heat; boil 1 minute.
  15. Pour over walnuts.
  16. Bake in center of 375°F oven 10 minutes, or just until mixture is bubbly.
  17. Place on wire rack to cool.
  18. Meanwhile, beat remaining cream just until stiff.
  19. Refrigerate until serving.
  20. Serve tart at room temperature with bowl of whipped cream.
  21. Serves 12.
  22. TARTLETS: Divide pastry into 16 pieces.
  23. With fingers, press evenly into 16 (2 1/2-inch) tart pans.
  24. Bake; on cookie sheet, at 375°F 8 to 10 minutes; cool.
  25. Divide 1 cup finely chopped nuts into shells placed on cookie sheets.
  26. Pour filling into shells, dividing evenly.
  27. Bake 8 minutes, or just until filling is bubbly.
  28. Remove tarts from cookie sheets; cool on wire rack.
  29. TO SERVE: With tip of sharp knife, loosen edge of pastry from each tart pan.
  30. Lift out gently to serving plate.
  31. Serve with chilled whipped cream.
  32. Makes 16 servings.
  33. McCalls Cooking School.

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Chocolate Walnut Bread Recipe

August 4th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1/4cupunsweetened cocoa
  2. 2cupsflour
  3. 2teaspoonsbaking powder
  4. 1/4teaspoonbaking soda
  5. 3/4teaspoonsalt
  6. 3/4cupdark brown sugar, packed
  7. 1largeegg
  8. 1cupmilk
  9. 1/3cupcanola oil
  10. 1teaspoonvanilla
  11. 1cupwalnuts, chopped
  12. 3/4cupsemi-sweet chocolate chips
  13. 1/2cup choppedpitted datesor dried apricots (optional)
  14. Topping

  15. 2tablespoons choppedwalnuts
  16. 2tablespoonssemi-sweet chocolate chips

DIRECTIONS

  1. Preheat oven to 350º.
  2. Lightly grease and cocoa pans; tap out excess cocoa.
  3. In a medium mixing bowl, whisk together cocoa, flour, baking powder, baking soda, and salt.
  4. In a large bowl, using a whisk or an electric mixer, blend together sugar, egg, milk, oil and vanilla.
  5. Slowly add in the dry ingredients, beating just until combined.
  6. Stir in walnuts, chocolate chips, and dates.
  7. Turn batter into the baking pans, sprinkle with nuts and chocolate chips.
  8. Bake 55 to 60 minutes for a large loaf, about 25 minutes for mini loaves or until tester inserted in bread comes out clean.
  9. Cool in pan on wire rack 10 minutes, take out of pan and cool completely on the rack.

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Trenette Al Pesto Di Noci (trenette With Walnut Pesto) Recipe

July 31st, 2014 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1/2lb shelledwalnuts
  2. 1teaspoon finely choppedgarlic
  3. 2tablespoonsextra-virgin olive oil
  4. 1/4cupwhole milk ricotta cheese
  5. 1pinchsalt
  6. 1/4cupheavy cream
  7. 1/4cup freshly gratedparmigiano-reggiano cheese(the real thing, please)
  8. 1tablespoonsalt

DIRECTIONS

  1. Add 4 quarts water to a large, deep pot and place over high heat.
  2. Put walnuts and garlic in a food processor and chop as finely as possible.
  3. With machine running, pour in olive oil and process until well mixed.
  4. Add the ricotta, a pinch of salt, and process until well mixed.
  5. Transfer the mixture to the serving bowl; add the cream mixing well with a wooden spoon.
  6. When the water is boiling, add the tablespoon of salt and drop in the pasta all at once, stirring until water returns to a boil.
  7. When the pasta is cooked al dente, put 1/4 cup of the boiling water in the bowl with the walnut sauce.
  8. Drain the pasta.
  9. Toss the pasta in the serving bowl with the sauce and the grated cheese.
  10. Serve at once.

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Cinnamon Walnut Butterhorns Recipe

July 22nd, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. For Butterhorns

  2. 1 1/2cupsmilk, scalded
  3. 1/2cupbutteror margarine
  4. 3eggs
  5. 1/2cupsugar
  6. 1packageactive dry yeast
  7. 1/4cupwarm water, 110 f
  8. 6cupsall-purpose flour
  9. For filling

  10. 1/2cup softbutteror margarine
  11. 1/2cupsugar
  12. 2tablespoonscinnamon
  13. 1cup choppedwalnuts
  14. For glaze

  15. 1egg, beaten
  16. 2tablespoonsmilk

DIRECTIONS

  1. In a large bowl, combine hot milk and butter.
  2. Stiruntil butter is melted.
  3. Cool.
  4. Add in eggs and sugar.
  5. Dissolve yeast in the warm water and let stand 5 minutes until bubbly.
  6. Add to milk mixture.
  7. Beat in flour by hand or with heavy duty mixer, keeping dough satiny.
  8. Cover and refrigerate 2 hours or up to 4 days.
  9. Divide dough into 4 parts.
  10. On floured surface, roll each part at a time to make 12 inch circles.
  11. Spread each circle with 1/4 of the butter.
  12. Mix sugar and cinnamon.
  13. Sprinkle each circle with 1/4 of the mixture.
  14. Sprinkle each circle with 1/4 of the walnuts.
  15. Cut each circle into 8 equal wedges.
  16. Roll each wedge starting with the wide end to make a crescent shape.
  17. Place on greased cookie sheet.
  18. Let rise until puffy, about 45 min to 1 hour.
  19. Mix egg and milk to make glaze.
  20. Brush rolls with mixture.
  21. Bake at 375 for 13 to 15 minutes.

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