WALNUT BREAD
The walnut flavor really comes through in this nicely textured loaf from Ginny Rice of Oshkosh, Wisconsin. "It's delicious, moist and excellent for toasting," she adds.
Provided by Taste of Home
Time 3h5m
Yield 1 loaf (1-1/2 pounds).
Number Of Ingredients 9
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts :
HERBED CHICKEN AND WALNUTS OVER PASTA
Steps:
- Bring a large pot of salted water to a boil, add pasta, and bring the water back to a boil and cook for 8 to 10 minutes until tender, but still firm to the bite. In a skillet heat oil, add onions and cook for 2 minutes. Stir in chicken, walnuts, parsley and paprika and cook until heated through and chicken is cooked. Now remove skillet from heat and stir in yogurt. Season to taste with salt and freshly ground pepper. Drain, pat dry and transfer pasta to a serving dish. Add sauce and toss to combine. Serve immediately.
SPICED HERBED NUTS
Provided by Melissa Clark
Categories Herb Nut Bake Christmas Thanksgiving Quick & Easy Spice Fall Winter
Yield Makes about 2 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- In medium saucepan over moderately low heat, combine all ingredients except nuts. Cook, stirring frequently, until butter and sugar melt completely, about 2 to 3 minutes. Add nuts and toss well to combine.
- Spread nuts on large rimmed baking sheet and bake, stirring after 7 minutes, until golden and fragrant, 12 to 15 minutes. Cool in pan on rack. (Nuts can be made up to 3 days ahead and stored at room temperature in airtight container.)
WALNUT BREAD
The affinity of walnuts and whole wheat plays out well in this fairly simple loaf. I ramped up the walnut component by mixing in toasted pieces, including ground nuts along with the flour and even adding some walnut oil to the dough. Making this bread is straightforward enough for the home cook to master, and using a mere pinch of yeast will give the dough a nice rise. This dough would also welcome raisins, olives or pieces of figs along with the walnuts. I have found that the best way to introduce ingredients like these is to knead them in after the first rise.
Provided by Florence Fabricant
Categories project, appetizer, side dish
Time 3h30m
Yield 2 loaves
Number Of Ingredients 8
Steps:
- Toast walnuts in an oven or under the broiler. Set aside to cool.
- Place yeast in a large mixing bowl. Mix salt into 2 cups (473 milliliters) lukewarm water. Stir into yeast. Stir in maple syrup and 2 tablespoons oil.
- Measure 1 cup of the toasted walnuts, place in a food processor with 2 tablespoons of the whole-wheat flour and process until finely ground. Add to bowl along with remaining whole-wheat flour. Stir with a wooden spoon.
- Add bread flour 1/2 cup at a time until dough forms and leaves the sides of the bowl. (At this point you're better off mixing with your hands.) Turn dough out onto a floured work surface. Continue adding bread flour, kneading as you go, until you have a dough that's a bit on the soft side, only slightly sticky and easy to handle.
- Clean out your bowl, coat it with 1 tablespoon oil, and place dough back into the bowl, turning it so it's oiled all over. Cover with a cloth and set aside to rise until doubled, about 1 1/2 hours.
- Punch the dough down, add remaining toasted walnuts and lightly knead them into the dough. Dust a spacious baking sheet with cornmeal. Divide the dough in half, shape into 2 balls and place on the baking sheet. Cover loosely and let rise for an hour.
- Place the oven rack in the lowest position and heat oven to 450 degrees. Slash the tops of the breads with a razor or a lame (a baker's blade). Do not be tentative about this step; your slashes should be a good half-inch deep, done with a firm, even hand.
- Place the baking sheet in the oven. Throw a handful of ice cubes on the floor of the oven to create steam. Bake 20 minutes. By this time the breads should be a nice honey-brown. Brush them with remaining 1 tablespoon oil, reduce heat to 350 degrees, add more ice cubes and bake about 25 minutes longer, until the breads are well browned and sound hollow when tapped. Allow to cool at least 1 hour before cutting.
HERBED WALNUTS
Make and share this Herbed Walnuts recipe from Food.com.
Provided by Theresa Thunderbird
Categories Fruit
Time 45m
Yield 1 cup, 3 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees.
- Place the butter and oil in a large baking pan and melt in the oven.
- Add the nuts.
- spreading evenly in the pan and coating them with the oil/butter.
- Scatter over the seasonings and bake for 20 minutes, stirring the nuts several times.
- Bake until golden brown.
- Drain on paper towels, cool, and store in a covered container.
HERBED NUTS
A delicious and different gift idea from Christmas with Southern Living 2004. They only a take 20 to 25 minutes in the oven and once cooled can be put in a nice gift bag or jar for giving as a gift.
Provided by PaulaG
Categories Christmas
Time 35m
Yield 4 1/2 cups
Number Of Ingredients 8
Steps:
- In a large bowl toss all ingredients together until well combined.
- Spread on a large ungreased cookie sheet or jellyroll pan and place in a preheated 350 degree oven for 20 to 25 minutes; stirring evey 10 minutes.
- Cool completely in pan, when cool store in an airtight container.
HERBED SPRING SALAD WITH EGG AND WALNUTS
This bright, herby, fresh-tasting salad makes a very nice accompaniment to a pan-fried breaded pork chop. Cooked beets (preferably golden) thinly sliced radishes, celery and turnips are dressed, then tossed with a mixture of zesty salad greens - use a combination of watercress, dandelion, curly endive, escarole, radicchio, mizuna, spinach, or red sorrel leaves. The components can be prepared in advance, but wait until the last minute before dressing and serving.
Provided by David Tanis
Categories salads and dressings, appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Make the vinaigrette: Put shallots in a small bowl. Add mustard, vinegar, 3 tablespoons lemon juice and the garlic. Stir together, and add a pinch of salt and pepper. Whisk in the walnut oil. Set aside for a few minutes, then taste and adjust lemon juice and salt.
- Wash and dry the salad greens. Tear large leaves into smaller pieces, if desired. Wrap in a clean towel and refrigerate if not serving immediately.
- Just before serving salad, put beet wedges in the bottom of a wide salad bowl. Add the radish, turnip and celery. Season with salt and pepper. Add dill, tarragon and half of the vinaigrette. Toss gently to coat.
- Add the salad greens and combine to distribute sliced vegetables evenly. Cut eggs in halves or quarters, and arrange over salad. Scatter walnuts over the top. Drizzle with the remaining vinaigrette.
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- Dissolve the yeast in the water. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Add 1/2 cup (60g) of all-purpose flour and let sit for 10 minutes to give the yeast a chance to get going., Stir in the honey, oil, and salt., Add the remaining 5 1/2 cups (660g) flour, 1 cup (120g) at a time, until the dough has formed a shaggy mass., Turn the dough out onto a lightly floured counter.
- Knead the dough, adding flour as necessary, to form a smooth and satiny ball., Put the dough into a bowl and drizzle with a tablespoon of oil; turn the dough to coat it with the oil., Cover the bowl with plastic wrap or a damp towel.
- Let the dough rise until it is puffy, about 1 1/2 hours., Gently deflate the dough and knead in the walnuts., Divide the dough in half and form each half into a ball.
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