PASTA WITH WALNUT SAUCE
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Put a large saucepan of water on to boil, and toast the walnuts in a dry frying pan until they begin to make a nutty aroma. Put the bread in a bowl and cover with the milk. Put most of the toasted walnuts (reserving about 1 ounce for garnish) into a blender along with the garlic, bread soaked in milk, and Parmesan. Blend until it turns smooth and creamy, then pour in the oil and season well with salt and pepper before blending again.
- Pour into a bowl, and set aside.
- Add pasta to boiling water with salt and cook for the required amount of time. When pasta is al dente, reserve a cup of the pasta cooking liquid and then drain the pasta, but put it in to a large bowl while it's still dripping slightly with water. Sprinkle a little olive oil over the pasta to prevent it sticking together, and then add the walnut sauce, mixing it into the pasta (splash in a little pasta cooking liquid to make the sauce less thick if needed).
- Roughly chop the remaining walnuts and toss them over the top along with some more Parmesan and the chopped parsley.
PARMESAN, ROSEMARY, AND WALNUT SHORTBREAD
Provided by Serena Bass
Categories Cookies Cheese Herb Nut Appetizer Bake Cocktail Party Parmesan Rosemary Walnut Fall Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 30 pieces
Number Of Ingredients 9
Steps:
- Using an electric mixer, cream the butter; add the Parmesan, and mix well. Stir in the flour, rosemary, walnuts, salt, black pepper, and cayenne. Form the mixture into 1-inch-wide logs, wrap them in plastic, and refrigerate for at least half an hour, or up to 3 days.
- When you're ready to bake the shortbread, position a rack in the middle of the oven and preheat to 350°F. Line a baking sheet with parchment. Cut the logs into 1/4-inch-thick slices, place the slices on the baking sheet, and bake for 20 minutes, or until golden at the edges. Remove the shortbread slices and cool them on a wire rack. You can offer these by themselves passed in a basket, or top them with Sun-dried Tomato Pesto.
QUICK WALNUT BREAD
This savory quick bread is easy to make and versatile. Try it lightly toasted for breakfast or tea, or drizzled with a little honey. You may also slice it thin and serve it with cheese.
Provided by Martha Rose Shulman
Categories side dish
Time 1h15m
Yield One loaf
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees. Move the rack to the center of the oven. Butter or oil a loaf pan. Sift together the flour, baking powder, baking soda and salt.
- Beat the eggs in a large bowl. Whisk in the buttermilk or yogurt and the oils. Quickly whisk in the flour, and fold in the walnuts. Scrape into the bread pan.
- Bake 50 minutes to one hour, until nicely browned and a tester comes out clean. Remove from the heat, allow to cool for 10 minutes in the pan. Then reverse onto a rack and allow to cool.
Nutrition Facts : @context http, Calories 235, UnsaturatedFat 13 grams, Carbohydrate 18 grams, Fat 16 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 158 milligrams, Sugar 1 gram, TransFat 0 grams
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 :
PARMESAN WALNUTS
I love this Parmesan walnuts recipe because it's quick, easy and an alternative to high-calorie croutons. You can also make a double batch and package the walnuts for gifting. - Karen Orvis, Plainville, Connecticut
Provided by Taste of Home
Categories Snacks
Time 10m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In a small heavy skillet, melt butter. Add walnuts and cayenne. Cook over medium heat until walnuts are toasted, about 4 minutes. Remove from the heat; sprinkle with cheese. Spread on foil to cool.
Nutrition Facts : Fat 12 g fat (2 g saturated fat), Cholesterol 6 mg cholesterol, Sodium 33 mg sodium, Carbohydrate 2 g carbohydrate, Fiber 1 g fiber, Protein 3 g protein. Diabetic Exchange
PARMESAN WALNUT BREAD
Parmesan cheese and crunchy walnuts flavor this tender golden loaf sent in by Cindy Hudson of Crawfordsville, Indiana. 'It's one of my all-time favorite breads,' she remarks.
Provided by Allrecipes Member
Time 1h
Yield 16
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first five ingredients. In another bowl, beat the egg, milk and oil until smooth. Stir into dry ingredients just until moistened. Fold in the nuts. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 238.7 calories, Carbohydrate 28.9 g, Cholesterol 16.7 mg, Fat 11.4 g, Fiber 1.1 g, Protein 6.1 g, SaturatedFat 2.1 g, Sodium 249.6 mg, Sugar 9.9 g
ROASTED CABBAGE WITH PARMESAN, WALNUTS AND ANCHOVIES
Roasting cabbage wedges at high heat makes them crisp at the edges and tender in the middle. Here, the lacy crevices between the leaves are stuffed with a piquant mix of anchovies, walnuts and Parmesan, giving the sections crunch and a deep savory flavor. Serve them as a light, meatless main course, paired with noodles, rice or crusty bread, or as a hearty side dish to roast chicken or fish.
Provided by Melissa Clark
Categories vegetables, main course, side dish
Time 45m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 450 degrees. Cut the cabbage in quarters lengthwise through the core, then cut out the cores and stem. Slice the quarters lengthwise into 1 1/2-inch-thick wedges.
- Place wedges on a rimmed sheet pan, flat sides down. It's OK if the pan seems a bit crowded; the wedges will shrink as they roast, but try not to overlap them if possible. Lightly drizzle them with oil and season with salt.
- In a small bowl, combine Parmesan, anchovies, garlic, thyme and black pepper. Stir in 1/2 cup oil to make a loose paste. Massage paste into each cabbage wedge, stuffing the mixture in between the leaves.
- Lightly drizzle cabbage with a little more oil. Roast until cabbage is lightly browned in spots, 25 to 30 minutes.
- Remove pan from oven and sprinkle walnuts all over the top of the cabbage. Roast for another 5 minutes or so, until cabbage is tender and caramelized and the walnuts are golden and toasted.
- Sprinkle cabbage with dill and more Parmesan and black pepper, if you'd like. Serve immediately.
PARMESAN PINE NUT BREAD (BREAD MACHINE)
Make and share this Parmesan Pine Nut Bread (bread Machine) recipe from Food.com.
Provided by Chris from Kansas
Categories Yeast Breads
Time 4h10m
Yield 1 1/2 lb. loaf, 12 serving(s)
Number Of Ingredients 10
Steps:
- Place ingredients in bread machine machine pan in order suggested by manufacturer.
- Select settings and start machine as directed by manufacturer.
WALNUT BREAD
Yeast walnut bread is made with a food processer. Other additions such as dried fruit can easily be added to this wholesome bread.Original recipe printed in Bon Appetit (April, 1982). Prep time includes rising time.
Provided by ellie_
Categories Yeast Breads
Time 2h40m
Yield 1 round loaf
Number Of Ingredients 10
Steps:
- To make glaze: Using a food processor, process egg and 1/2 teaspoon salt with steel knife for 2 seconds.
- Remove and set aside but do not clean work bowl before proceeding.
- To make bread: Grease or oil large bowl and set aside.
- Combine water, brown sugar and yeast in measuring cup stirring to blend.
- Let stand until foamy (10 minutes).
- Using a food processor with steel knife in the same workbowl, combine 2-1/2 cups bread flour, whole wheat flour, oil and salt.
- While machine is running pour yeast mixture through feed tube and blend (40 seconds or until dough cleans inside of bowl).
- *Ifdough is too wet add reserved 1/2 cup flour to bowl (1 tablespoon at a time until it looks uniformly moiste and elastic).
- Push dough down onto the blade and add walnuts.
- Mix 10 seconds.
- Do not overprocess.
- Transfer dough to plastic bag and press loose walnuts into dough.
- Shape dough into ball and transfer to oiled bowl, turning to coat.
- Cover bowl with damp towel or plastic wrap.
- Let rise until doubled (1 hour).
- Grease large baking sheet.
- Punch dough down.
- Turn out onto floured bread board.
- Shape dough into smooth ball.
- Cover with plastic wrap.
- Let rise until doubled (40 minutes).
- Preheat oven to 400-degrees F.
- Slash top of dough twice to make an"x" and brush with glaze.
- Bake 35-45 minutes or until bread is brown and sounds hollow when thumped.
Nutrition Facts : Calories 3378.3, Fat 165.3, SaturatedFat 16.8, Cholesterol 211.5, Sodium 3601.9, Carbohydrate 410.4, Fiber 30.7, Sugar 59.1, Protein 82.7
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