Not exact matches
ken you got perversion
mixed up with us catholics.its you ken that is a foolish
nut case.whats a matter you got something against your creator?????????? you are
on your way to a place you want vto go.what a foolish little evil spirit you are and tom tom.2 dumb little devils trying to out wit your god.
Last night,
on the show's season - two premiere, someone
mixed in a bunch of
nuts.
The
mixing time will vary depending
on the machine, the type, amount and temperature of the
nuts.
I bet these were yummy — I made something similar (we called them healthy bounty bars) once —
mix of dates, cashew
nuts, coconut and chocolate chips) and I think they were what powered me, my boyfriend and my sister
on a gruelling hike in Sardinia in 40 degree weather.
Hi Ella, I'm a beginner in this kind of food and life philosophy and although is impossible to find some of the ingredients here in Brazil, like hemp seeds (they are forbidden) as well as kale, dates and pine
nuts, because of you I'm doing great
on mixing what I can find at the supermarket.
Next prepare your sweet corn and pine
nuts by spreading them out
on a baking tray and
mixing with a good drizzle of olive oil and a sprinkle of salt.
On every corner you see piles of the best dried fruit — my favourite being the dates, apricots, figs — as well as more
nuts than you can possibly image, heaps of insanely colourful, totally exotic herbs and spices, brilliant dried tea
mixes, awesome honey and
nut based bars (I'm obsessed) and the world's best, most freshest juices — pomegranate and orange being my new favourite, possibly the yummiest juice ever.
I roasted chopped
mixed nuts with a little maple syrup and flaky sea salt, folded some into the brownie batter for added texture and flavour and then blended the rest into a sweet, salty
nut butter to spread
on top.
Okay, so a few comments
on the snack
mix recipe — the biggest «must tell» is that you can really swap out any ingredient for your favorite cereal,
nut or other
mix - in.
Some of my favorites are Blis Bourbon Barrel Aged Maple Syrup, Germack
nuts, Koeze Peanut Butter or Velvet Peanut Butter (depending
on the occasion), Kellogg's cereals, Hot Rod Bob's Barbecue Sauce, Jiffy
Mix, Eden Organic beans and grains, Pioneer Sugar, Detroit Spice Company spices, Schuler's cheese, Guernsey dairy, Groeb Farms honey, Sanders ice cream and hot fudge, Dearborn ham, Garden Fresh Gourmet salsa and chips (made right here in Ferndale!)
Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with
mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the
nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.
As the sugar melts,
mix the
nuts well making sure to coat them evenly (about 5 minutes total) then spread the
nuts on a baking sheet to cool.
Use them
on a salad, in a
nut mix, top yogurt, top a pie or just snack
on them!
I went with pecans to
mix things up but you can use whatever kind of
nuts (or seeds if you're allergic to
nuts) you have
on hand.
Them I make the caramel sauce (place that in the fridge, toast the
nuts and make the cinnamon - sugar - butter
mix (leave that out
on the counter).
Red Sea Party Punch by Celebrating Family Bird Gang Sonoran Nachos by Love Bakes Good Cakes GameDay Cheesecake Bars by Body Rebooted Healthy Dirty Bird Dip by Dash of Herbs Purple Potato Salad by The Culinary Compass Chocolate Blackberry Cheesecake Parfait by Mom's Messy Miracles Easy Buffalo Chicken Sliders by Beer Girl Cooks Quick and Easy Baked Buffalo Chicken Sliders by The Life Jolie Blackened Steak + Blue Cheese Nachos by Feast + West Easy pimiento cheese crackers by Family Food
on the Table Chicago - Style Deep Dish Breadsticks by Honey & Birch Italian Beef by Bread Booze Bacon Welcome to the Jungle Cocktail by Love & Flour Bengal Striped Bundt Cake by Foodtastic Mom Polish Boy Potato Skins by A Mind Full Mom Sweet and Salty Brownies by The Secret Ingredient Is Cowboy Cookies by The BakerMama Cowboy Chili by See Aimee Cook Green Chili Pulled Pork Cheese Fries by Cake «n Knife Blue and Orange Jello Shot Gummies by Sustaining the Powers Greek Town Loaded Potato Skins by The Mexitalian Marbled Scotcharoos by Club Narwhal Beer Cheese Fondue by Off the Eaten Path Easy Beer Cheese Soup by Hello Little Home Chicken Stack Sandwich by Around My Family Table Spicy Pub Mustard by What A Girl Eats Game Day Cupcakes by Polka Dotted Blue Jay Brownie Batter Dip by The Crumby Cupcake Chocolate Coconut Cupcakes by Two Places at Once Spicy Jalapeno Popper Cheese Dip with Real Cheese by Simplify, Live, Love Game Day Snack Tray by Coffee Love Travel Bacon Mac n Cheese Cups by West via Midwest South Beach Punch by 2 Cookin Mamas Miami Mahi Mahi Sandwich by foodbyjonister Swedish Meatball Dip with Tater Tot Dunkers by Peanut Blossom Fruity Dessert Pizza with Peanut Butter Chocolate Glaze by Bucket List Tummy New England Rum Punch by Order in the Kitchen Crawfish Etouffee by The Speckled Palate Cajun Crawfish and Corn Fritters with Remoulade Dipping Sauce by For the Love of Food Reuben Sliders with Homemade Russian Dressing by A Dish of Daily Life Big Blue Cheese Steak Stromboli by Simple and Savory Spinach & Artichoke Bites by Lauren's Kitchen Herb Pesto Arancini by A Little Gathering Beluga Lentil Hummus by Culinary Adventures with Camilla Philly Cheesesteak Nachos by And She Cooks Philly Cheesesteak Cheesecake by Nik Snacks Game Day Cookie Cups by Me and My Pink
Mixer Primanti Style Sliders by Macheesmo Pineapple Salsa by Living Well Kitchen Tex Mex Cream Cheese Wontons with Bacon by Shaws Simple Swaps Blue Cheese Blitz Dip by Cafe Terra Chicken Adobo Fries by Brunch - n - Bites Game Day Candy Bark by Life's Ambrosia Chicken Teriyaki Pizza (aka Seattle SeaChicken TeriHawki Pizza) by Loves Food, Loves to Eat High Seas Sour Cherry Slush by Lizzy is Dizzy Buffalo Chicken Deviled Eggs by Casa de Crews Avery Williamson American Cake by Loaves & Dishes Game Day Sriracha - Honey
Nut Mix by An Oregon Cottage Double - Stuffed Potato Skins by A Simpler Grace Red Skin Potato Chili Nachos by A Joyfully Mad Kitchen
I also munch
on nuts but usually
mix them with dried fruit.
I used a
mix of
nut flours that I had
on hand — almond with hazelnut — and it turned out great.
Made from a
mix of
nuts and seeds, it's got plenty of satisfying crunch and tastes great
on just about anything.
Stir until well
mixed, and place the
nut mix on a parchment paper to cool off completely.
I used
mixed nuts here to get a good variety in flavor and texture, but feel free to use this
on any
nut or seed variety you like — it will be just as excellent!
This
mix is then transferred to a
nut milk bag or cheese cloth and put in your dehydrator
on low for 24 hrs, or you can let it sit
on your counter for 36 hours.
I once used a bag
on mixed salted
nuts (hazelnuts, almonds, pecans, cahsews, and macadamia).
1) Pre-heat oven to 300 deg Fahrenheit (150 deg cel) 2) Line one large baking sheet (0r two medium baking sheets) with parchment paper 3) In a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other
nuts, and
mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place
on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperature.
Spread out in one layer
on parchment lined baking sheet and bake at 350º for approximately 8 minutes or until
nuts are lightly browned and coating has hardened / Remove from oven and toss piping hot hazelnuts into a large bowl along with any sugary goop leftover from the sauce pan / Add the 1 teaspoon of reserved spices and
mix it all thoroughly again / Pop back into the oven for two more minutes, remove from oven, cool and store in airtight containers / They keep well for up to two weeks, or let the munchies begin sooner rather than later.
Frankly, I can eat the raw cranberry relish by the spoonful, but if you're concerned about tartness, I assure you, once it's
mixed with the other ingredients, the tart - grain -
nut - green balance is spot
on.
This is what I eat in a normal week: Chicken grilled with olive oil or coconut oil and seasoning Ground turkey or beef with olive oil or coconut oil and seasoning Rice noodles or rice spinach noodles (Mrs. Leepers is a great brand) Brown rice Quinoa with chia seeds
Nuts like almonds, walnuts and cashews 50/50 Spring
mix on the side of each meal Different fruits and veggies (try to eat more veggies though, as fruit has a lot of sugar)
Dried fruit and
nuts are covered with chocolate, yogurt or other naturally flavored coatings, pretzels are enrobed,
nuts are roasted and / or glazed, trail
mixes are blended and bars are made
on cold tables.
Pulse
on high speed until all
nuts are
mixed / pulverized into coarse sand / dust.
Instead of cashews, I did a
mix of pistachios, almonds, and even a few Brazil
nuts because that's what I had
on hand in my cupboard.
Mix the chopped
nuts, pretzel bits, cacao nibs, and the other packet of stevia together
on a plate or shallow bowl.
I try to focus
on eating 2 ounces of
nuts and seeds daily, have beans in at least one of my meals and always try to eat dark leafy greens - whether in my green drink, in a salad, or
mixed in with my meals.
Much healthier to snack
on than cookies, and no sugar high included I'm getting ready to make a favorite holiday
nut mix soon!
In a food processor add your
mixed nuts and pulse a few times before processing
on full speed.
Will
mix nuts in soon and spread out
on sheet pan to cool even more.
2) Sift the flour and add it to the butter and sugar
mix, then add the oats and chopped
nuts 3) Stir well until it achieves a homogenous texture 4) Using a teaspoon, scoop up 1 teaspoon of batter, and then form a small ball by rolling it between your palms 5) Place the balls of batter
on a greased baking tray, leaving about 3 cm of space between each ball until the tray is full 6) Bake in oven at around 170 deg celcius (medium heat for gas oven) for around 15 to 20 minutes, or until the edges of the cookies start turning golden brown 7) Once finished baking, use a spatula to move the cookies to a plate to cool
While I am not chowing down
on sugar - laced cereal with a prize buried in the bottom of the box, I know I could do better by including fruit and
nuts into the
mix, but the challenge is that it must come together in the same amount of time it takes to pour Cheerios and milk.
Add any
mix - ins like chocolate chips, dried fruit,
nuts, and
mix on low until combined.
1) Pre-heat oven to 350 deg Fahrenheit (175 deg Cel) and line a metal baking pan or cast - iron pan 2) Blend the cashew
nuts in a food processor or a blender until it becomes like fine sand (if necessary, pass the blended cashews through a sieve — and re-process the parts that are not fine enough to pass through the sieve) 3) In a large bowl, whisk the ground cashew
nuts, tapioca flour, salt and baking powder together until combined 4) In another bowl,
mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and
mix well until you get a homogeneous batter 6) Gently stir in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries
on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portions.
My typical weekday breakfast oats consist of a grated apple
mixed into milky oats with raisins, cinnamon and seeds or
nuts sprinkled over a dollop of soy yoghurt
on the top.
However, many trail
mixes, unless homemade, are made with roasted and salted
nuts, and I was really going for the unadulterated flavor of raw
nuts with a sprinkling of sea salt
on the side.
I frequently experiment with granola, and
on my last try added quinoa, millet, and barley, which I cooked in boiling water before I added it to the oat -
nut mix for baking.
Assemble the salad staring with the
mixed leaves, then add the cauliflower, the oranges, seeds and
nuts and drizzle
on the salad dressing.
And when they came off of the griddle all toasted
on the outside and doughy in the middle, I got all warm and fuzzy
on the inside... okay maybe not, but I did split one open right away and topped it with some
mixed nut butter and raw honey.
As Stephanie says: Tiger
Nuts Trail
mix is such a great snack to have
on hand, but when you suffer from
nut allergies it's hard to find a safe product that isn't full of sugar.
I haven't gotten
on the cashew butter train before this, mostly because I've had
mixed results blending up my own
nut butters in the past.
Any
nut (or seed) butter that you love will work wonderfully here as well, and feel free to
mix up the toppings depending
on what you have
on hand / the season.
To be honest, it was not the best gluten - free pizza crust I have tasted, but it was so nice to be able to go with
mixed company (gluten - free and non-gluten-free) to a place where everyone could get what they wanted and it was safe — even for my daughter with multiple food allergies (the crust is also dairy - free and egg - free and they offer Daiya vegan cheese, and the only
nuts in the restaurant are
on one salad).
Coconut flour egg, bacon & cheese muffins Popcorn (popped in coconut oil and topped with melted butter)-- we make popcorn for the movie theater, too Coconut flour blueberry muffins Grass - fed cheese Homemade corn tortilla chips Soaked and dried
nuts Homemade sprouted flour crackers Whole, raw milk (in a sippy cup; sometimes I even bring two)-- it's impossible to get ANY kind of milk
on most airplanes these days; many airlines only have non-dairy creamer available Scrambled eggs — I put them in a Thermos container Bananas, oranges, apples, grapes — organic if possible Homemade shortbread cookies — it's a great idea to pack a few cookies for those extra-tough times while traveling Raisins — organic if possible Grass - fed whole milk yogurt
mixed with a little fruit - sweetened jam or honey — I put it in a Thermos Homemade soaked granola -LSB-...]
Drizzle
on top of the oat -
nut - mixture and
mix well.