Sentences with phrase «finely chopped toasted walnuts»

Ingredients 1/2 cup (1 stick) unsalted butter, softened 3 tablespoons powdered sugar 1 tablespoons brown sugar 1/4 cup sugar 1 teaspoon bourbon 1 cup all - purpose flour 1 cup finely chopped toasted walnuts *

Process 1 pound coarsely chopped roasted beets, 1/2 cup finely chopped toasted walnuts, 2 tablespoons chopped dill, 2 tablespoons crème fraîche, 1 teaspoon Sherry vinegar, and 1/2 teaspoon toasted caraway seeds in a food processor until smooth; season with salt and pepper.

Finely chopped toasted walnuts bulk up the yogurt dressing for this gorgeous salad.

Not exact matches

1 tablespoon vegetable oil 1 1/4 cups rolled oats 1 1/4 cups chopped toasted walnuts 1/2 cup oat bran 1 1/2 cups puffed cereal you like, pounded into smallish bits (I used Barbara's Peanut Butter Puffins and Shredded wheat, both with success) 1 cup dried cranberries, coarsely chopped 3 pieces of dried crystallized ginger, finely chopped 1 cup brown rice syrup 1 teaspoon pure vanilla extract 1/2 teaspoon salt

1 cup leftover chicken breast, finely chopped 1 large green onion, finely chopped 3 small stalks of celery, finely chopped 1 tsp dried dill 1/4 tsp dried oregano 1/4 cup toasted pecans or walnuts 2 Tbsp dried cranberries 1/4 cup mayonnaise 1/4 cup plain greek yogurt 6 - 8 large round tomatoes

If you want to get fancy, toss with chopped walnuts or hazelnuts, and / or toasted breadcrumbs, dust with a little finely grated hard cheese.

* 2 cups raw, organic walnuts, toasted in a 300 degree F oven for 20 minutes and then cooled slightly (if you have time to soak your walnuts in water overnight first, go ahead and do so... this can help make them easier to digest; if you do soak them, rinse them in clean water and pay dry before toasting them, or skip the toasting step) * 1 tablespoon toasted walnut oil (or use a different neutral oil like grapeseed) * 1 tablespoon pure maple syrup, plus more to taste * 1/4 cup unsweetened, unsulphured dried cherries, chopped (I bought mine at Trader Joe's) * pinch or two of fine Himalayan or sea salt (start with one pinch, blend, taste, and add more if needed) * 1 - 2 tablespoons cacao nibs or finely chopped dark chocolate

: Before serving toss with chopped walnuts or hazelnuts, and / or toasted breadcrumbs, dust with a little finely grated hard cheese.

Variations: Before serving toss with chopped walnuts or hazelnuts, and / or toasted breadcrumbs, dust with a little finely grated hard cheese.

1 pkg Udi's gluten free french baguettes 2 cups finely chopped pumpkin 1/4 tsp cumin 1/2 Tbsp oil 1/4 tsp nutmeg and cinnamon 2 Spolumbo gluten free spicy italian sausages 1 large bunch kale 7 fresh sage leaves 1 cup toasted walnuts 1/2 -3 / 4 cup olive oil 1/4 cup freshly grated parmesan cheese 1 tsp Maldon sea salt Parmesan cheese to thinly slice for topping

4 Cups Chopped Romaine Lettuce 6 Green Onion, Finely Chopped 1 1/2 Cups Chopped Cucumbers 1 1/2 Cups Chopped Cooked White Chicken Meat 1 Cup Cilantro Leaves 1/3 Cup Blue Cheese Crumbles 1/3 Cup Chopped Toasted Pecans or Walnuts Dressing: 2 Limes Olive Oil Salt & Pepper

Apricot Layer 2/3 cup dried apricot halves, chopped finely 1/3 cup all - purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 2 large eggs 1 cup packed light brown sugar 1/2 teaspoon vanilla extract 1/2 cup chopped toasted walnuts powdered sugar for dusting

Brown Rice Salad with Apples, Walnuts, and Cherries Serves 6 to 8 1 cup brown rice3 / 4 cup frozen peas1 apple, diced into 1/2 inch pieces1 / 4 cup dried cherries, roughly chopped1 / 3 cup walnuts, roughly chopped1 bunch of chives, finely chopped For the dressing: 2 cloves garlic, minced1 tablespoon agave syrup1 teaspoon yellow miso paste2 tablespoons canola oil2 tablespoons balsamic vinegar4 tablespoons toasted sesame seeds Cook the brown rice in about two cups of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package direWalnuts, and Cherries Serves 6 to 8 1 cup brown rice3 / 4 cup frozen peas1 apple, diced into 1/2 inch pieces1 / 4 cup dried cherries, roughly chopped1 / 3 cup walnuts, roughly chopped1 bunch of chives, finely chopped For the dressing: 2 cloves garlic, minced1 tablespoon agave syrup1 teaspoon yellow miso paste2 tablespoons canola oil2 tablespoons balsamic vinegar4 tablespoons toasted sesame seeds Cook the brown rice in about two cups of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package direwalnuts, roughly chopped1 bunch of chives, finely chopped For the dressing: 2 cloves garlic, minced1 tablespoon agave syrup1 teaspoon yellow miso paste2 tablespoons canola oil2 tablespoons balsamic vinegar4 tablespoons toasted sesame seeds Cook the brown rice in about two cups of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package directions.

1 cup chopped onions 2 cloves garlic, minced 1 tablespoon extra virgin olive oil 1 cup finely chopped, toasted walnuts 1/2 cup crumbled extra-firm tofu (preferably herb - flavored) 1/4 cup currants or raisins 3 tablespoons fresh lemon juice 2 cups cooked brown rice 1/3 cup seasoned bread crumbs (optional) 1 dash olive oil (optional) Fresh oregano leaves (optional)

1 cup cheddar cheese, shredded 2 eggs 1 cup toasted wheat germ or cooked rice 1 cup parsley, finely chopped 3 stalks celery, minced 1 onion, minced 1 cup walnuts, finely chopped 1 green or red pepper, finely chopped 1 tsp salt 1 tbsp basil 2 tsp curry powder

3/4 pound green and / or yellow string beans, trimmed 3 tablespoons extra-virgin olive oil 2 cloves garlic, peeled and pressed 2 cups baby or regular arugula 1/2 cup walnuts, toasted and coarsely chopped 1 teaspoon finely grated lemon zest Salt and freshly ground black pepper to taste

Vegan Zucchini Bread 1 1/2 cups whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 2 teaspoons ground cinnamon 1/4 teaspoon ground ginger 1/2 cup unsweetened almond milk or soymilk 1 teaspoon apple cider vinegar 1/2 cup organic evaporated cane sugar or sucanat 1/4 cup virgin unrefined coconut oil, melted (liquid) 1/4 cup unsweetened applesauce 1 cup finely shredded zucchini 1 1/2 teaspoons pure vanilla 1/2 cup chopped toasted walnuts or pecans 2 tablespoons roasted cacao nibs

Ingredients: 3 medium acorn squash 3 tablespoons melted butter 1 teaspoon LAFAZA pure ground vanilla 1 small yellow onion, finely chopped 2 shallots, finely chopped 4 celery stalks, finely chopped 1 tablespoon minced thyme leaves 2 cups cooked Lotus Foods Organic Madagascar Pink Rice 1/3 cup pecans, toasted and chopped 1/3 cup walnuts, toasted and chopped 1/4 cup dried cranberries, chopped 1 teaspoon coarse salt, plus more to season 1/2 teaspoon freshly ground black pepper, plus more to season

Cranberry Kale Quinoa with Toasted Pecans 1 cup quinoa, rinsed 2 cups water 3 tablespoons roasted walnut oil 1 cup finely chopped fresh kale 3/4 cup dried cranberries 3/4 cup chopped pecans, toasted 1/4 teaspoon sea salt Fresh cracked pepper tToasted Pecans 1 cup quinoa, rinsed 2 cups water 3 tablespoons roasted walnut oil 1 cup finely chopped fresh kale 3/4 cup dried cranberries 3/4 cup chopped pecans, toasted 1/4 teaspoon sea salt Fresh cracked pepper ttoasted 1/4 teaspoon sea salt Fresh cracked pepper to taste

Salad Ingredients: 2 cups of fresh baby spinach 1/4 cup of crumbled blue cheese 3 pieces of turkey bacon, cooked and roughly chopped 1/2 cup of cherry tomatoes, halved 1/4 cup of red onions, cut into half moons 1/4 cup of toasted walnuts, finely chopped