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Walnut Chicken Recipe

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

INGREDIENTS

  1. 1wholechicken breast, deboned
  2. 2tablespoonssoy sauce
  3. 2tablespoonsoil
  4. 1tablespooncornstarch
  5. 1/4teaspoonginger
  6. 1/4cupwalnuts, coarsely chopped

DIRECTIONS

  1. Combine soy sauce, cornstarch and then peanut oil in flat bottom bowl.
  2. Add ginger.
  3. Slice partially frozen chicken breast into slices between 1/8 to 1/4 inch thick.
  4. Drop into soy marinade and let sit 1 hour.
  5. Sauté walnuts in 1 tablespoon oil until golden, watch constantly.
  6. Takes less than 5 minutes.
  7. Remove from pan to drain on paper towel.
  8. Lightly salt nuts.
  9. Heat 1 tablespoon oil.
  10. Stir-fry chicken, about 4 to 7 minutes.
  11. Add walnuts and blanched pea pods.
  12. Cook 1 minute longer.
  13. Serve over a bed of rice.

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Mushroom-Walnut Pate Recipe

February 16th, 2014 by alice  Tags: , , | Print This Post Print This Post

Mushroom-Walnut Pate Recipe

INGREDIENTS

  1. 1tablespoonolive oil
  2. 1/4cupwater
  3. 8ounceswhite mushrooms, sliced
  4. 1onion, chopped
  5. 1cupwalnuts
  6. salt
  7. pepper

DIRECTIONS

  1. Heat oil over medium heat and saute onions and mushrooms for 2 minutes.
  2. Add water, cover pan, and cook for 8 minutes over medium heat.
  3. There should be a small amount of water left in the pan at this time.
  4. Meanwhile, chop walnuts in food processor.
  5. Add the mushroom mixture to the walnuts in the food processor and process until smooth.
  6. Season to taste with salt and pepper.

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Walnut Crunchies Recipe

February 3rd, 2014 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 6cupssugar
  2. 2tablespoonsbutter
  3. 2tablespoonsdark molasses
  4. 1/2cupcider vinegar
  5. 2cupswater
  6. 1/4teaspoonsalt
  7. 1teaspoonalmond extract
  8. 1teaspoonorange extract
  9. 3cupswalnuts, coarsely chopped

DIRECTIONS

  1. Combine the first 6 ingredients in a heavy bottom saucepan and stir over medium/high heat until the sugar dissolves.
  2. Continue cooking and stirring constantly until mixture registers 290 degrees F on your candy thermometer.
  3. Remove pan from heat and stir in almond and orange extracts and nuts.
  4. Pour candy onto a greased cookie sheet to cool.
  5. Break into pieces when firm.

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Black Walnut Fingers Recipe

January 30th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 6tablespoonsbutter, softened
  2. 1 1/4cupsbrown sugar, packed
  3. 1teaspoonvanilla extract
  4. 1egg, seperated
  5. 3/4cupflour
  6. 1teaspoonbaking powder
  7. 1/4teaspoonsalt
  8. 1/2cupblack walnuts, chopped

DIRECTIONS

  1. Cream together butter, 1 cup sugar, and vanilla; beat in egg yolk.
  2. Stir together flour, baking powder, and salt, and add this mixture to other mixture; mix well.
  3. Stir in 1/3 cup of nuts.
  4. Pat into a greased 11″x7 1/2″x1 1/2″ baking pan.
  5. Bake at 325F for 15 minutes.
  6. Cool for 5 minutes.
  7. Beat egg white until soft peaks form, and gradually add remaining 1/4 cup sugar, beating to stiff peaks.
  8. Fold in remaining nuts.
  9. Carefully spread over baked layer.
  10. Bake at 325F for 15 minutes.
  11. Cool, and cut into bars.

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Buttery Walnut Fudge Recipe

January 20th, 2014 by alice  Tags: , , | Print This Post Print This Post

Buttery Walnut Fudge Recipe

INGREDIENTS

  1. 1/2cupbutter
  2. 1/2cupsugar
  3. 1/2cup packedlight brown sugar
  4. 1/2cuphalf and half milk(you can use whipping cream)
  5. 1/8teaspoonsalt
  6. 1teaspoonvanilla extract
  7. 2cupsconfectioners’ sugar
  8. 1cupwalnuts, lightly toasted and coarsely chopped

DIRECTIONS

  1. In a large heavy saucepan, combine the butter, sugars, half and half and salt.
  2. Bring to a boil over medium heat.
  3. Once the mixture is boiling good, boil for 5 minutes, stirring constantley.
  4. Remove from heat, stir in the vanilla and mix well.
  5. Stir in confectioner’s sugar, then fold in walnuts.
  6. Spread mixture into a 8″ square dish (the size of the dish is not an exact, use what ever size you desire to get the thickness you want).
  7. Cover with plastic wrap and cool until room temperature.
  8. Cut into 1 inch squares and store in airtight container in refridgerator.

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