recipelink.com Chat Room Recipe Swap
09-06-2000 – 15 Recipes Using Nuts or Seeds
Carolyn-NJ (07:17:44) : So many banana breads on this site – and good ones – but this is a keeper too. This nut bread is moister than most with good banana flavor.
Banana Nut Bread
4 very ripe bananas, mashed
1 cup sugar
pinch of salt
1 egg
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon nutmeg
1-1/2 cups flour
1/3 cup melted butter
1 teaspoon vanilla
1-1/2 cups chopped walnuts
Mix ingredients in order given, sifting dry ingredients together before mixing. Pour into greased 9 x 5 x 2-3/4” pan. Bake at 350 degrees for 1 hour or until done.
Note: Because we are just two and I share a lot of my baking, I often bake this in two smaller pans, 7-1/2 x 3-1/2 x 2-1/4”, 45-50 minutes. Judy/AZ (03:48:41) : This is for Karen, NC in answer to what ghee is.
Butter that has been slowly melted, thereby separating the
milk solids (which sink to the bottom of the pan) from the
golden liquid on the surface. This form of CLARIFIED BUTTER is
taken a step further by simmering it until all of the moisture
evaporates and the milk solids begin to brown, giving the
resulting butter a nutty, caramel-like flavor and aroma. This
extra step also gives ghee a longer life and much higher
SMOKE POINT than regular clarified butter. Because the smoke
point is raised to almost 375°F, ghee is practical for a variety
of sautéing and frying uses. Although it originated in India, the
best commercially available ghee comes from Holland,
followed closely by products from Scandinavia and Australia.
It's quite expensive, but can be purchased in Middle Eastern,
Indian and some gourmet markets. Whereas ghee was once
made only with butter derived from water buffalo milk, today it can be made with any
unsalted butter. Making it at home is not a difficult task, and flavored ghees are created by
simply adding ingredients such as ginger, peppercorns or cumin at the beginning of the
clarifying process. Tightly wrapped ghee can be refrigerated for up to 6 months and frozen
up to a year.
Judy/AZ (03:45:42) :
PECAN CRUSTED CHICKEN MEDALLIONS
1/4 cup pecan nuts
(roasted and salted)
1/2 cup flour
1 egg
1/4 cup milk
4 tablespoons pomery
mustard
1 tablespoon mayonnaise
2 boneless, skinless chicken
breasts
Vegetable oil
Make pecan flour: mix together flour, pulverized nuts and season with salt and fresh black pepper. Make egg dip for chicken breast: mix one egg with milk and 1 tablespoon mustard, and season with salt and fresh black pepper.
Make mustard sauce:
Mix remaining mustard and mayonnaise, and thin with water.
Slice the chicken breasts in 3 horizontal slices. Pound them slightly between plastic wrap or waxed paper, season with salt and pepper.
Flour chicken pieces and dredge in the egg dip, then flour them again. Saute them for 3 minutes on each side or until golden brown. Remove from pan to a baking sheet and bake them at 375 degrees for 3 to 4 minutes, or until juices run clear. Remove the chicken from the oven. Serve with mustard sauce. Serves 2.
I serve this with petite whole green beans topped with caramelized onions.
Judy/AZ (03:45:33) :
Caramelized Walnut and Pear Salad
from Nordstrom Cafe
6 cups mixed baby greens/Romaine mix
1 cup Caramelized Walnuts (recipe below)
1 cup crumbled bleu cheese
2 pears, cut in 1/4-inch dice
1 cup thin strips of red bell pepper
1/2 cup Champagne Vinaigrette (recipe below)
Pear slices and julienne red peppers, to garnish
In a large bowl, toss together the greens, walnuts, bleu cheese, pears
and red pepper in the Champagne Vinaigrette. Place mixture in a salad
bowl, then garnish with red peppers and slices of pear. Makes 4
servings.
Caramelized Walnuts
1/2 pound walnuts, about 1 3/4 cups
1 egg white
1/3 cup sugar
Preheat oven to 350º. Mix walnuts, egg white and sugar together in a
medium bowl. Place on sheet pan and bake at 350º degrees for 15 to 20
minutes. Let cool, then break into pieces if necessary.
Champagne Vinaigrette
1 tablespoon chopped shallot
1 tablespoon Dijon mustard
2 tablespoons sugar
1 teaspoon minced garlic
1/2 cup Champagne wine vinegar
1 1/2 cups salad oil
3/4 teaspoon salt
1/2 teaspoon white pepper
In a medium bowl, combine shallot, Dijon, sugar, garlic, Champagne
wine vinegar, oil, salt and pepper. Mix well using a wire whisk. Makes
approximately 2 cups.
Kelly~WA (09:56:07) :
SESAME COOKIES
Yield: 50 servings
3/4 c Toasted sesame seeds
2 1/4 c All-purpose flour, sifted
1 ts Baking powder
1/2 ts Baking soda
1 1/2 c Vegetable Shortening
1 c Sugar
2 Eggs
1 ts Vanilla extract
1 Egg yolk
Mix the egg yolk with 1 teaspoon of water.
Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper. Prepare (toast) sesame seeds.
Reserve 1/4 cup to garnish cookies, coarsely grind remaining seeds.
Combine ground sesame seeds, sifted flour, baking powder and baking soda in a bowl.
In a mixing bowl, cream shortening and sugar until fluffy. Add eggs one at a time and beat until smooth after each addition. Add vanilla and stir to combine.
Add dry ingredients to creamed mixture a little at a time and mix until well combined. Dough will be moist and pull away from sides of the bowl. Dust a work surface with about 1/4 cup flour. Knead the dough to form a smooth ball. To shape each cookie, roll 1 tablespoon of dough into a ball. Press lightly with palm of your hand on cookie sheet. Place cookies 3 inches apart on cookie sheets; freeze for 20 minutes.
Brush cookies with egg wash. Press reserved sesame seeds into dough. Bake for 15 - 20 minutes or until lightly browned. Remove and allow to cool. Store in airtight cookie tin for up to 2 weeks. Makes 50 cookies.
Kelly~WA (09:53:38) :
PORCUPINE COOKIES
2 Eggs beaten
1 c Sugar
2 c Chopped dates
1 c Chopped walnuts
Mix all together & drop by tsp. into shredded
coconut. Form into balls. Cook on greased cookie sheet
in slow oven 275 until coconut is lightly browned
Kelly~WA (09:53:11) :
Pistachio Chip Cookies
1 1/4 cups butter or margarine -- softened
2 cups packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup old-fashioned oats
12 ounces vanilla chips
1 1/3 cups chopped pistachios -- divided
In a mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well.
Combine flour, baking powder, baking soda and oats; gradually add to
creamed mixture and mix well. Stir in chips and 1 cup pistachios. Shape
into 1" balls; place 2" apart on ungreased baking sheets. Lightly
press remaining pistachios into cookies. Bake at 350 degrees for 10-12
minutes or until lightly browned. Cool 2 minutes before removing to wire
racks. Yield: about 9 dozen.
Kelly~WA (09:52:43) :
CHOCOLATE PEANUT BUTTER CUPCAKES
Serving Size: 12
2 c Bisquick
1/4 c Sugar (granulated)
1 Egg
2/3 c Water or milk
2 tb Creamy Peanut Butter
1 oz Semisweet Chocolate
1 1/2 tb Margarine or butter
1/2 c Powdered sugar
1/2 ts Vanilla
1 1/2 tb Hot water
2/3 c Chopped peanuts
Heat oven to 400. Grease bottoms only of 12 muffin cups, or line with paper baking cups. Mix baking mix, sugar, egg, 2/3 cup water and the peanut butter; beat vigorously 30 second. fill muffin cups about 2/3 full.
Bake until golden brown, about 15 minutes. Cool
Heat chocolate and margarine over low heat until melted. Stir in powdered sugar, vanilla and hot water.
Spread about 1 teaspoon chocolate glaze over top of each muffin; dip into peanuts.
Kelly~WA (09:51:45) :
Ambrosia Waldorf Salad
Serving Size : 14
2 cups fresh or frozen cranberry halves
1/2 cup sugar
3 cups miniature marshmallows
2 cups diced unpeeled apples
1 cup seedless green grapes -- halved
3/4 cup chopped pecans
20 ounce can pineapple tidbits -- drained
1 cup heavy cream -- whipped
shredded or flaked coconut
Combine cranberries and sugar. In a large bowl, combine the marshmallows,
apples, grapes, pecans and pineapple. Add cranberries and mix well. Fold in
whipped cream. Cover and chill. Sprinkle with coconut before serving.
Kelly~WA (09:51:26) :
APPLE NUT SALAD
Yield: 12 servings
2 3 oz boxes lime gelatin
4 tb Sugar
3 c Boiling water
2 3 oz pkgs cream cheese; softened
2 Mellow apples; pared & diced
4 tb Lemon juice
1 c Pecans; chopped
Dissolve gelatin and sugar in boiling water; add cream cheese. Mix with electric mixer until cheese is completely dissolved. Chill until partially set. In the meantime, prepare apples and toss with half the lemon juice; reserve. Add apples, remaining lemon juice and nuts to thickened gelatin; pour into a 6-cup mold which has been lightly rubbed with mayonnaise. Chill until firm.
Unmold early in the day; place on serving plate; wrap in plastic and
return to refrigerator until ready to serve.
Apple note: Golden Delicious apples are best in this recipe as they
hold their shape when baked.
Kelly~WA (09:50:01) :
Almond Grape Chicken Salad
2 pounds boneless skinless chicken breasts -- cooked
1 cup mayonnaise or salad dressing
1/2 cup sour cream
1 cup green grapes -- halved
1 1/4 cups toasted almonds
White pepper
salt
Cut cooked chicken breast meat into 1/2 inch cubes and set aside. Blend
mayo and sour cream in a bowl. Season with salt and pepper as needed.
Add cubed chicken meat, grapes and almonds and mix lightly, coating chicken.
Stir gently until blended. Refrigerate 1 hour. Can serve with lettuce, crackers, bread, etc.
Kelly~WA (09:48:55) :
Poppy Seed Bundt Cake
1 Yellow cake mix
1 Toasted instant coconut
-pudding
=(I used vanilla)
1 c Water
1/2 c Oil
2 Eggs
1/4 c Poppy seeds; (1/4 to 1/2)
Put all ingredients in a bowl and mix. Pour into a greased
bundt pan. Bake 350 degree oven for 45 minutes or until
toothpick comes out clean. Sprinkle with powdered sugar.
Kelly~WA (09:48:29) :
Pistachio Bundt Cake
1 pk White or yellow cake mix
4 Eggs
1 c Orange juice
1/2 c Cooking oil
1 pk Pistachio instant pudding mix
3/4 c Chocolate syrup
Place ingredients in bowl and mix at low speed for 1 min.
and at higher speed for about 3 min. or until well blended.
Pour 2/3 of the batter into a well greased and floured 12-
cup, 10-inch Bundt pan and to the remaining 1/3 of the
batter add chocolate syrup. When well mixed, pour over the
batter in the pan and run a knife through the batter to
marble it. Bake for 1 hour at 350 degrees. Allow to cool in
pan for 15 min. before turning out.
Kelly~WA (09:48:11) :
CHICKEN MACADAMIA
Serving Size : 4
1/4 cup flour
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon ground ginger
1 teaspoon paprika
1 tablespoon cooking oil
8 halved chicken breasts
1 cup pineapple juice
2 tablespoons vinegar
3 tablespoons brown sugar
1 cup macadamia nuts
Simmer chicken until tender. Remove bones then cut chicken into chunks. Mix
together flour, salt, pepper and paprika. Roll chunks of chicken in flour
mixture. Heat oil in skillet and lightly brown chicken chunks. Pour pineapple
juice and vinegar over chicken. Sprinkle with brown sugar, cover and simmer 20
to 30 minutes. Before serving, sprinkle with Macadamia nuts. Serve with cooked
rice.
Kelly~WA (09:47:37) :
STIR-FRIED CHICKEN
Serving Size : 2
1 lb Chicken breast, boneless
12 Mushrooms (white)
1/2 lb Broccoli, fresh (or 1 pk frozen)
1/4 c Chicken broth
2 T Soy sauce
2 T Sherry
1 T Cornstarch
1 Egg white
1/2 t Salt
1/2 c Vegetable oil (peanut oil is best, but sunflower oil is good, too)
1/2 t Cornstarch
6 oz Bamboo shoots, canned (optional)
6 oz Cashew nuts, broken into large pieces
Cut the boneless chicken breast into bite-sized pieces. Wash and slice the
mushrooms. If using fresh broccoli, wash and cut it up into bite-sized
pieces. If using frozen broccoli, heat it or partially thaw it first.
Combine chicken broth, soy sauce, sherry and about 1 T cornstarch. Stir
well and set aside.
Combine beaten egg white, salt, about 1/2 t oil and about 2 t cornstarch.
Add the chicken cubes to the mixture and stir until the chicken is
well-coated. In a wok or deep cast iron pan, heat about 3 T vegetable oil
until hot. Add the chicken pieces in small batches and stir continuously
until golden brown. After each batch is finished, remove and drain. Add oil
sparingly as needed.
Stir fry the mushrooms in the wok. Stir fry the broccoli in the wok.
Combine the chicken, mushrooms, broccoli, bamboo shoots and cashew nuts in
the wok. Stir fry to get everything warm again. Add the bouillon-cornstarch
sauce and stir until thickened.
Serve with rice.
Kelly~WA (09:47:17) :
Paprika-Almond Chicken Breasts
Serving Size : 4
4 skinned and boned chicken breast halves
1/4 tsp salt
1/4 c sliced natural (with skin) almonds
2 tsp butter or margarine
1/2 c dry white wine
3/4 c heavy cream
2 tsp paprika, preferably Hungarian
Place chicken breasts between 2 sheets of waxed paper and gently pound with
a meat mallet or bottom of a heavy skillet until about 1/2-inch thick.
Season with salt.
Stir nuts in a large, heavy nonstick skillet over medium heat until
fragrant and lightly toasted, 2-3 minutes. Remove to plate.
Heat butter in same skillet until bubbly. Add chicken and cook about 10
minutes, turning occasionally, until almost opaque in center and golden on
both sides. Remove to serving platter.
Add wine to skillet and cook over high heat, stirring in any browned bits
on bottom, until reduced to about 2 tablespoons. Remove from heat, stir in
paprika until blended, then heavy cream until blended. Stir over high
heat until consistency of heavy cream.
Add chicken juice from platter and stir until blended. Spoon over chicken,
then sprinkle with almonds.
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