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Walnut Chicken for a Crowd Recipe

May 6th, 2015 by alice  Tags: , , | Print This Post Print This Post

Walnut Chicken for a Crowd Recipe

INGREDIENTS

  1. 1/2cupreduced sodium soy sauce
  2. 1/2cupdry sherryor chicken broth
  3. 1/3cupolive oil
  4. 1/3cupcaster sugar
  5. 3garlic cloves, finely chopped
  6. 2tablespoonsfresh ginger, peeled, grated
  7. 10chicken breast halves, skinless, boneless
  8. LEMON-OLIVE SAUCE

  9. 1/2cupfat-free mayonnaise
  10. 1/2cupplain fat-free yogurt
  11. 3tablespoonslemon juice
  12. 3tablespoonsripe olives, chopped
  13. 1garlic clove, finely chopped
  14. salt & freshly ground black pepper, to taste
  15. 1/2cup choppedwalnuts

DIRECTIONS

  1. THE MARINADE: Whisk the soy sauce, sherry, oil, sugar, garlic and ginger together in a medium-sized bowl until the sugar is fully absorbed.Reserve 1/2 cup of the marinade.Place the chicken in a large re-sealable plastic bag – or in two medium size bags – and pour in the remaining marinade.Press out the air and seal the bag, turning it over several times to thoroughly coat the chicken and marinate in the refrigerator for at least 2 hours – or up to 6 hours.
  2. LEMON-OLIVE SAUCE: Combine the mayonnaise, yoghurt, lemon juice, olives and garlic,transfer to a blender or food processor and blend.Season with salt and freshly ground pepper, to taste.Transfer to a serving jug.
  3. TOASTING THE WALNUTS: Stir-fry the walnuts quickly in a dry non-stick pan over a medium-high heat, flipping them until they are fragrant. (1-2 minutes).
  4. GRILLING: Preheat the grill to high, cook the chicken breast halves, turning and brushing with the reserved marinade, for 15 minutes or until the juices run clear.
  5. SERVING: Arrange the chicken on a platter, top with a little of the sauce and sprinkle the toasted walnuts over the top.Serve with the jug of Lemon-Olive Sauce, grilled tomatoes, sautéed onions and mushrooms and your favourite rice dish.

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Extreme Lemon Walnut Cake Recipe

May 5th, 2015 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1cupbutter, softened(no subs please!)
  2. 3 1/2cupswhite sugar, divided
  3. 8eggs
  4. 2cupsflour
  5. 1tablespoonbaking powder
  6. 2largelemons
  7. 1-2teaspoonlemon extract (optional)
  8. 1 1/4cups choppedwalnuts
  9. vanilla ice cream

DIRECTIONS

  1. Set oven to 350 degrees.
  2. Grease a 13 x 9-inch baking pan.
  3. Finely grate the peel from ONE lemon, and squeeze out the juice from ONE lemon; set aside.
  4. With an electric mixer beat the butter, 1-1/2 cups sugar, and the lemon extract (if using) until light and fluffy for about 4-5 minutes (no less than 4 minutes, no sugar granules should remain in the creamed mixture!).
  5. Crack eggs open in a dish, making certain that there are no shells.
  6. Add in a couple at a time to the creamed mixture, beating well after each addition(beat until fluffy, about 3 minutes).
  7. In a small bowl, mix the flour with baking powder.
  8. Add in 1 cup at a time to the creamed mixture; beat until well combined.
  9. Stir in chopped walnuts.
  10. Transfer the batter to prepared cake pan.
  11. Bake for 40 minutes, or until cake tests done.
  12. While the cake is baking, prepare the syrup.
  13. Combine remaining 2 cups sugar with 2 cups water.
  14. Slice remaining lemon into wedges.
  15. Squeeze out the juice into sugar/water, the drop in a couple wedges.
  16. Bring to a boil; boil 5 minutes.
  17. Remove lemon wedges.
  18. When cake has finished baking, pour the hot lemon syrup over warm cake.
  19. Cool cake and serve with vanilla ice cream.
  20. Delicious!

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Orange Walnut Chicken Recipe

May 2nd, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 3tablespoonsorange juice concentrate
  2. 3tablespoonsvegetable oil
  3. 1tablespoonsoy sauce
  4. 1garlic, clove minced
  5. 4boneless skinless chicken breast halves
  6. 1/2cup coarsely choppedwalnuts
  7. 1tablespoonbutter
  8. 4green onions, thinly sliced
  9. 1/2cuporange marmalade
  10. 1/2cuporange juice
  11. 1/4cuplemon juice
  12. 2tablespoonshoney
  13. 1-2tablespoonorange zest
  14. 2-3tablespoons gratedfresh lemon rind, of
  15. 1/2teaspoonsalt
  16. 1/8teaspoonpepper
  17. hotcooked rice

DIRECTIONS

  1. In a large resealable plastic bag, combine orange juice concentrate, 2 T. oil, soy sauce, and garlic. Add chicken; seal bag and turn to coat. Refrigerate for 2-3 hours. Remove chicken; reserve marinade. In a skillet, cook chicken in remaining oil until juices run clear. Meanwhile, in a saucepan saute walnuts in butter until lightly browned; remove and set aside. Set aside 1/4 Celsius of green onions for garnish. Add remaining onions to saucepan; saute until tender. Add reserved marinade and the next 8 ingredients. Bring to a rolling boil; boil for 2 minutes. Reduce heat; simmer, uncovered for 5-10 minutes or until sauce reaches desired consistency. Serve chicken over rice; top with sauce and reserved walnuts and onions.

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Walnut Pie Recipe

April 24th, 2015 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 1 (9 inch)unbaked pie shells
  2. 3eggs, beaten
  3. 2/3cupsugar
  4. 1/2teaspoonsalt
  5. 1/3cup meltedbutter
  6. 1cupdark corn syrup
  7. 1/2teaspooncinnamon
  8. 1/2teaspoonnutmeg
  9. 1/2teaspooncloves
  10. 1cup choppedwalnuts

DIRECTIONS

  1. Beat all ingredients, except walnuts, with a mixer.
  2. Mix in chopped walnuts.
  3. Pour into prepared pie crust.
  4. Bake at 375 degrees for 40 to 50 minutes.
  5. A knife inserted into the center of the pie should come out clean when pie is done.

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Banana Cranberry Walnut Bread Recipe

March 30th, 2015 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 3bananas, mashed
  2. 2tablespoonssoy flour
  3. 2tablespoonswater
  4. 2cupsflour
  5. 1/2cupmaple syrup
  6. 1teaspoonsalt
  7. 1teaspoonbaking soda
  8. 1/2cupwalnuts, coarsely chopped
  9. 1/2cupfrozen cranberries

DIRECTIONS

  1. Preheat the oven to 350°F Grease a loaf pan.
  2. Mix the bananas, syrup, soy flour and water in a large bowl.
  3. Stir in the flour, salt, and baking soda.
  4. Add the walnuts and cranberries and blend.
  5. Put the batter in the pan and bake for 45 minutes or until golden and cooked through.
  6. Serve still warm or cooled, as you like it.

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