|The Walnut Cookbook|
|by Jean-Luc Toussaint|
Booksellers have come to count on us for lovely books that explore and celebrate the culinary basics -- from chiles to Parmigiano -- and this gorg...
1 - 10 of 90 for spicy walnuts
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Heat walnut halves in moderate ... and the warm walnuts. Stir gently ... platter or cookie sheet. Separate at once, using two forks. Makes about 1 pound.
Combine the walnuts and the water ... hot nuts on wax paper to dry. Store, tightly covered, at room temperature or in the refrigerator for up to 2 weeks.
Heat oven to ... butter with hand beater until blended. Stir walnuts and raisins in. Pour into pastry lined pie pan and bake until set, 45 to 50 minutes.
Combine sugar, salt, ... soft ball stage. Remove from heat and add vanilla and walnuts. Stir until sugared. Turn out on waxed paper and separate walnuts.
In saucepan, combine ... candy thermometer. Remove from heat. Add walnuts and stir until creamy. Turn out onto waxed paper. Separate walnuts using 2 forks.
Heat oven to ... beater. Stir in walnuts and raisins. Pour into pastry-lined ... Bake until filling is set, 40 to 50 minutes. Serve warm or refrigerate.
Use a light ... with vanilla and walnuts. Spoon into ... until springy to the touch. Remove from oven and cool upright in pan or on wire rack for 30 minutes.
Heat oven to ... remaining ingredients except walnuts and raisins with ... raisins. Pour into pastry lined pie plate. Bake 40 to 50 minutes or until set.
Pour sugar over apples; let stand. In separate bowl beat eggs, vanilla and oil. Mix flour, soda and spices. Add dry ingredients to egg mixture. Add ...
In saucepan, combine ... in raisins and walnuts. Turn into ... oven 1 hour or until done. Cool in pan 10 minutes; remove to wire rack; cool. Makes 1 loaf.
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