WALNUT-PEPPER SPREAD
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Pulse the toasted walnuts, olive oil, walnut oil, lemon juice, honey, salt and red pepper flakes in a food processor. Transfer to a bowl; mix in the roasted red pepper and parsley.
ROASTED RED PEPPER AND WALNUT SPREAD
Provided by Gina Marie Miraglia Eriquez
Categories Condiment/Spread Food Processor Appetizer Picnic Quick & Easy Walnut Bell Pepper Healthy Breadcrumbs Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes about 3 cups
Number Of Ingredients 7
Steps:
- Purée roasted red peppers, bread crumbs, walnuts, vinegar, cumin, cayenne, and 1/4 teaspoon salt in a food processor until almost smooth.
- With motor running, add oil in a slow stream, blending until incorporated.
PEPPERED WALNUTS
An awesome addition to your fall salads and desserts (yes...even in desserts! think creme brulee or pumpkin pie w/ these on the side)
Provided by Shabby Sign Shoppe
Categories Very Low Carbs
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Whip egg whites with a little water to thin out.
- Dip walnut halves in egg whites, then roll in sugar, then roll in pepper.
- Bake 30-35 minutes at 350 until done.
- Store in dry container at room temp.
Nutrition Facts :
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- Preheat your oven to 180 Degrees C (350F).For easy clean-up, line a small baking tray with non-stick baking paper or aluminium foil.Spread the walnuts on the tray in one layer, ensuring there is space between them for the heat to circulate.
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