Skip to content

Type what you have

Cook with

walnut ×
Cranberry Fluff
Side Dish

Cranberry Fluff

4.8

Prep
20 min
Cook
Total
260 min

Instructions

  1. 1 Stir marshmallows, cranberries, and sugar together in a saucepan over low heat; cook and stir until the marshmallows melt completely, about 15 minutes. Transfer marshmallow mixture to a bowl and refrigerate 4 hours to overnight.
  2. 2 Stir apples, grapes, walnuts, and salt into the marshmallow mixture.
  3. 3 Beat whipping cream in a chilled bowl using an electric mixer until stiff peaks form; fold into the marshmallow mixture.

By Doty

Date Haroset
Side Dish Other

Date Haroset

4.3

Prep
45 min
Cook
60 min
Total
135 min

Instructions

  1. 1 Place dates and raisins in a small saucepan; add wine. Cook over low heat, stirring occasionally, until fruit breaks down and thickens into a soft paste. Cool.
  2. 2 Stir nuts and cinnamon into date paste mixture; form into small, bite-sized balls.
  3. 3 Roll balls in confectioners' sugar.

By Katy

Waldorf Salad with Yogurt
Side Dish

Waldorf Salad with Yogurt

4.5

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 In a large bowl, combine the apples and lemon juice. Add the grapes, celery, and green onions; toss.
  2. 2 In a small bowl, whisk together the mayonnaise, yogurt, apple juice and celery seeds. Spoon over the apple mixture, and toss gently.
  3. 3 Wash the watercress, and dry thoroughly. Arrange greens on individual salad plates. Mound the apple mixture on top, and sprinkle with the walnuts.

By Barrett

Cranberry Salad
Side Dish American

Cranberry Salad

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place cranberries, orange (including rind), and sugar in a food processor. Pulse together until cranberries and orange are coarsely chopped and well combined with sugar.
  3. 3 Transfer to a bowl. Stir in celery, walnuts, and pineapple until thoroughly mixed.
  4. 4 Place gelatin in a bowl and pour hot water over top; whisk immediately to dissolve completely.
  5. 5 Pour gelatin over the cranberry mixture. Stir to combine.
  6. 6 Pour into the mold of your choice and chill until you are ready to serve.
  7. 7 Enjoy!

By Jackie

Cranberry-Pineapple Sauce
Side Dish American

Cranberry-Pineapple Sauce

4.6

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Cook and stir orange juice, white sugar, brown sugar, and cinnamon together in a saucepan over medium heat until sugars are dissolved, about 5 minutes. Stir in cranberries, pineapple, and walnuts; cook, stirring frequently, until sauce is slightly reduced and thickened, 25 to 30 minutes.
  2. 2 Remove saucepan from heat and stir in orange liqueur.

By Big Eyes

Sweet Tart Waldorf Apple Salad
Side Dish

Sweet Tart Waldorf Apple Salad

4.9

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Toss diced apples with lemon juice in a salad bowl.
  2. 2 Beat Neufchatel cheese, whipped cream, brown sugar, mayonnaise, and vanilla extract together in a separate bowl until dressing is smooth and creamy.
  3. 3 Stir grapes and celery into apples and toss lightly with dressing to coat. Top salad with walnut halves and sweetened dried cranberries.

By kcruther

Roasted Vegetables with Walnuts, Basil and Balsamic Vinaigrette
Side Dish

Roasted Vegetables with Walnuts, Basil and Balsamic Vinaigrette

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat oven to 400 degrees F. Place bell peppers, onion and mushrooms in a large bowl and toss with olive oil and salt. Place in a single layer on a large baking sheet, making sure not to crowd vegetables. Cook for 10 minutes.
  2. 2 Add snap peas, zucchini, yellow squash and garlic and stir lightly. Top with walnuts and cook for 5 to 10 minutes more or until all vegetables are crisp-tender and walnuts are toasted.
  3. 3 Drizzle with balsamic and toss well. Sprinkle with basil.

By California Walnuts

Israeli Charoset
Side Dish Middle Eastern

Israeli Charoset

3.5

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Blend apples, bananas, dates, walnuts, orange zest and juice, lemon zest and juice, cinnamon, and sugar in a food processor until chunky. Transfer apple mixture to a bowl and stir in wine. Gradually stir matzo meal into apple mixture, adding enough to soak up the wine; chill in refrigerator.

By Jfrosty

Small Batch Dill Pesto
Side Dish American

Small Batch Dill Pesto

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place dill fronds (a few stems are OK), walnuts, lemon juice, lemon zest, garlic, salt, pepper, and red pepper flakes into the bowl of a food processor. If you have a mini or small food processor, it will be large enough for this recipe.
  2. 2 Pulse until everything is minced well, scraping down the sides as necessary. With the machine running, drizzle in the olive oil, blending for a few seconds until smooth.
  3. 3 If not serving immediately, store the pesto in an airtight container and chill until ready to use.

By lutzflcat

Cranberry Walnut Slaw
Side Dish American

Cranberry Walnut Slaw

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Toss coleslaw mix, onion, celery, cranberries, and walnuts in a large bowl until well mixed.
  2. 2 Shake vinegar, sugar, oil, salt, mustard, and pepper in a jar with a lid until well combined; pour over slaw mixture and toss to coat. Refrigerate until ready to serve.

By TWIGGS1952

Balsamic Brussels Sprouts with Feta Cheese and Walnuts
Side Dish American

Balsamic Brussels Sprouts with Feta Cheese and Walnuts

4.6

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Combine Brussels sprouts, red onion, and garlic in a bowl; drizzle balsamic vinegar, olive oil, and maple syrup over top and toss to coat. Season with salt and black pepper; transfer to a baking sheet.
  3. 3 Roast in the preheated oven until sprouts are tender and sauce thickened, about 40 minutes.
  4. 4 Transfer Brussels sprouts mixture to a serving bowl. Add walnuts, cranberries, and feta cheese; stir to combine.

By Raechel Valerius

Microwave Apple Kugel
Side Dish Other

Microwave Apple Kugel

3.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
  2. 2 Grease an 8-inch square microwave-safe glass baking dish. Beat the eggs together in a mixing bowl. Stir in the cooked noodles, white sugar, chopped apples, sour cream, cottage cheese, cinnamon, salt, and raisins; mix until combined. Pour the mixture into the prepared dish.
  3. 3 Microwave on medium high (70% power) for 7 minutes.
  4. 4 Combine the brown sugar and chopped walnuts in a bowl, and cut in the butter to form a crumbly topping. Sprinkle the topping over the pudding. Return the pudding to the microwave and cook on medium high (70% power) until the pudding is firm in the center, 7 to 9 minutes.

By Debala

Caribbean Zucchini Bread
Side Dish Caribbean

Caribbean Zucchini Bread

4.7

Prep
20 min
Cook
40 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 9x5-inch loaf pans.
  2. 2 Whisk all-purpose flour, whole wheat flour, cinnamon, baking powder, baking soda, salt, and nutmeg together in a large bowl. Beat brown sugar, white sugar, bananas, eggs, oil, applesauce, and vanilla together in a separate large bowl. Stir flour mixture into banana mixture. Fold zucchini, walnuts, and coconut into batter until well combined; divide between the prepared pans.
  3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 40 to 50 minutes. Cool loaves in the pans for 25 minutes before removing from the pans and transferring to a wire rack to cool completely.

By tahoegirl

Nut Filling for Kolacky Cookies
European

Nut Filling for Kolacky Cookies

4.9

Prep
Cook
Total

Instructions

  1. 1 Beat the egg whites and add the ground walnuts and white sugar. Mix well. Place about 1 teaspoon of filling on each square.

By ewurd

Victoria Skonieczki's (Grandmom's) Nut Roll (Makowiec)
European

Victoria Skonieczki's (Grandmom's) Nut Roll (Makowiec)

5.0

Prep
45 min
Cook
42 min
Total
280 min

Instructions

  1. 1 Place walnuts in a food processor. Process until roughly ground.
  2. 2 Melt 3/4 cup butter in a skillet over medium heat. Stir in 1/2 cup sugar until dissolved, about 1 minute. Remove from heat. Add ground walnuts and maple flavoring; stir to combine.
  3. 3 Mix 2 cups flour, yeast, 3 tablespoons sugar, and salt together in a bowl.
  4. 4 Combine sour cream, 1 cup butter, and water in a saucepan over low heat. Warm until melted, about 2 minutes; do not boil. Remove from heat; let stand until cool enough to dip a finger in, about 3 minutes.
  5. 5 Add sour cream mixture to the flour mixture slowly. Beat with an electric mixer on medium speed for 2 minutes, scraping the bowl as you go. Add eggs and 1 additional cup flour; stir briefly to combine. Beat on high speed for 2 minutes more. Stir in remaining flour 1 cup at a time until a soft dough forms.
  6. 6 Turn dough out onto a floured surface; knead several times and roll into a ball. Let rise for 10 minutes. Grease 2 jelly roll pans.
  7. 7 Divide dough into 4 pieces; roll each out to a 14x12-inch rectangle. Spread 1/4 of the filling over each rectangle, leaving a 1-inch space around all edges. Roll each up lengthwise, jelly-roll fashion; pinch seams closed. Place, seams down, on the prepared pans. Cover with a damp cloth; let rise in a warm place for 1 hour.
  8. 8 Preheat oven to 350 degrees F (175 degrees C).
  9. 9 Bake in the preheated oven until golden, about 35 minutes. Place rolls on a rack to cool completely, 2 to 3 hours.

By Brigid Hegarty

Beet, Walnut and Prune Salad
Lunch European

Beet, Walnut and Prune Salad

4.6

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Place the beets into a saucepan and fill with just enough water to cover. Bring to a boil, then simmer over medium heat until tender enough to pierce with a fork, about 20 minutes. Drain and rub off peels. Run under cold water until cool enough to handle, then grate using the largest setting. Place in a serving bowl.
  2. 2 Stir the walnuts, prunes and garlic into the beets, then mix in the mayonnaise and season to taste with salt.

By Irene

Žito sa Šlagom (Serbian Wheat Pudding)
Dessert European

Žito sa Šlagom (Serbian Wheat Pudding)

4.8

Prep
40 min
Cook
40 min
Total
560 min

Instructions

  1. 1 Make the pudding: Place wheat berries in a 3-quart saucepan; add boiling water to cover by 2 inches. Bring to a rolling boil. Let boil for 15 seconds, then drain and discard the water. Repeat five times: add boiling water, bring to a boil, boil for 15 seconds, drain.
  2. 2 Cover wheat berries again by 2 inches with boiling water. Stir in salt and bring to a boil. Boil for 15 seconds, then remove from the heat without draining. Place the pan on a folded blanket, cover, and wrap with towels or blankets. Let sit at room temperature for 8 hours or overnight.
  3. 3 The next day, drain any water that hasn't been absorbed. Grind wheat berries thoroughly in a food processor. (If you use a blender, work in very small batches.) Transfer ground wheat to a bowl and clean the food processor.
  4. 4 Grind walnuts in the food processor until fine. Add confectioners' sugar and process until mixture resembles fine meal. Add ground wheat and pulse until well combined.
  5. 5 Spoon pudding into a glass trifle bowl or serving dish. Stick slivered almonds into pudding to resemble a porcupine.
  6. 6 Make the topping: Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form.
  7. 7 Serve pudding in 2-tablespoon portions in small decorative bowls or custard cups. Top each serving with whipped cream.

By Vesna

Russian Tea Cakes
Dessert European

Russian Tea Cakes

4.7

Prep
20 min
Cook
15 min
Total
50 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C).
  3. 3 Cream butter and vanilla together in a medium bowl with an electric mixer until smooth, 2 to 3 minutes.
  4. 4 Whisk flour and 6 tablespoons powdered sugar together in separate bowl. Add to the butter mixture and stir until just blended. Add walnuts and mix until incorporated; mixture may be crumbly.
  5. 5 Take small scoops of dough and roll between your hands into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets.
  6. 6 Bake in the preheated oven until edges are just turning golden, about 12 minutes.
  7. 7 Remove from the oven and transfer to a wire rack to cool for 15 minutes.
  8. 8 Place remaining 1/3 cup powdered sugar in a small bowl. Roll cooled cookies in the powdered sugar once or twice.
  9. 9 Enjoy!

By THEAUNT708

Hungarian Kiffles
Dessert European

Hungarian Kiffles

4.4

Prep
15 min
Cook
10 min
Total
505 min

Instructions

  1. 1 Beat butter and cream cheese in the bowl of a stand mixer until pale yellow and creamy. Gradually add 2 cups flour to butter mixture until the dough is too thick for the mixer. Stir remaining 2 cups flour into the butter mixture by hand and knead until dough falls off hands easily. Roll dough into a ball, place in bowl, cover with plastic wrap, and chill in the refrigerator for 8 hours or overnight.
  2. 2 Preheat oven to 375 degrees F (190 degrees C).
  3. 3 Stir walnuts and sugar together in a bowl. Pour milk into walnut mixture and stir to form a paste.
  4. 4 Turn dough onto a floured work surface and roll to desired thickness. Cut dough into 2-inch squares. Place about 1 teaspoon walnut filling in the center of each square. Roll the dough from 1 corner to the other corner around the walnut filling and transfer to a baking sheet.
  5. 5 Bake in the preheated oven until light brown, 10 to 15 minutes.

By Rach

English Walnut Date Cake
Dessert European

English Walnut Date Cake

4.6

Prep
30 min
Cook
90 min
Total
130 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a 10-inch tube pan.
  2. 2 Combine dates, walnuts, flour, sugar, and baking powder in a large bowl. Stir in egg yolks until combined.
  3. 3 Beat egg whites in a clean, large glass or metal mixing bowl until stiff peaks form. Fold whites into date mixture until no streaks remain. Spoon into the prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

By Allrecipes Member

Orzo with Mushrooms and Walnuts
Dinner European

Orzo with Mushrooms and Walnuts

4.3

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place walnuts on a baking sheet. Bake for 8 to 10 minutes in the preheated oven, or until they release their aroma. Stir once or twice for even toasting.
  2. 2 Heat oil in a large heavy saucepan over medium-high heat. Saute onion and mushrooms until tender and golden brown.
  3. 3 Pour in broth, and bring to a boil. Stir in orzo, reduce heat to low, and cover. Simmer until orzo is tender and liquid is absorbed, about 15 minutes. If after 15 minutes there is still liquid, remove cover, and cook until liquid is gone. Remove from heat, and stir in walnuts. Season with salt and pepper to taste.

By Amanda Dattilio

Latvian Honey Cake
Dessert European

Latvian Honey Cake

4.6

Prep
45 min
Cook
10 min
Total
535 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Set out five 9x13-inch sheets of parchment paper.
  2. 2 Make the cake: Mix eggs, honey, flour, and baking soda together in a large bowl. Spoon 1/5 of the batter (3 to 4 tablespoons) onto each sheet of parchment paper. Spread the batter as thin as possible using a wide spatula. Carefully place one sheet of batter onto a rimmed baking sheet.
  3. 3 Bake in the preheated oven until golden brown, about 2 to 3 minutes. Lift the parchment and remove the baked cake layer from the baking sheet; prick the cake with a fork to enhance filling absorbency. Repeat to bake the remaining four cake layers.
  4. 4 Make the filling: Stir sour cream and sugar together in a small bowl. Invert one cake layer into a 9x13-inch baking dish; carefully remove the parchment paper. Spread 1/5 of the sour cream mixture onto the cake, then sprinkle with 1/5 of the walnuts. Repeat the process with the remaining four layers, sour cream, and walnuts. Cover and refrigerate, 8 hours to overnight. Trim off any ragged edges before serving.

By Sandra

Swedish Jam Cookies
Dessert European

Swedish Jam Cookies

3.4

Prep
Cook
Total

Instructions

  1. 1 In a medium bowl, cream together the butter and sugar. Stir in the corn syrup and egg yolk. Gradually stir in the flour until fully incorporated. Cover and chill for at least 1/2 hour.
  2. 2 Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets.
  3. 3 Roll dough into 1 inch balls, dip them in the egg white, then roll them in the nuts. Place cookies on the prepared cookie sheet 2 inches apart. Using your finger, make an indention in the center of each cookie.
  4. 4 Bake for 20 to 25 minutes in the preheated oven, or until golden. Fill each indention with a small amount of jam while cookies are still warm. Allow cookies to cool on the baking sheets.

By Carol Gutt