Type what you have

Ingredients

• ✓ walnut
• ravioli
• butter
• balsamic vinegar
• parmesan cheese

Instructions

1. 1 Toast walnuts in a skillet over medium heat; cook and stir until browned and fragrant, 8 to 10 minutes. Remove from skillet.
2. 2 Fill a pot with lightly salted water and bring to a rolling boil; stir in ravioli and return to a boil. Cook uncovered, occasionally stirring, until ravioli float to the top and filling is hot, 3 to 5 minutes. Drain.
3. 3 Warm butter in a skillet over medium heat until slightly brown, about 1 minute. Add balsamic vinegar; cook and stir until melted and combined, 1 to 2 minutes. Stir in ravioli; mix until combined. Top with walnuts and Parmesan cheese.

By vijms2

Ingredients

• ✓ walnut
• ricotta cheese
• parmesan cheese
• bread crumb
• oregano
• chicken breast
• vegetable oil

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Lightly grease a large baking dish.
3. 3 Mix ricotta cheese, walnuts, Parmesan cheese, bread crumbs, and oregano in a bowl.
4. 4 Loosen the skin on the chicken breasts to form a pocket, and stuff with the ricotta cheese mixture.
5. 5 Arrange chicken breasts in a single layer in the prepared baking dish, and brush with oil.
6. 6 Bake in the preheated oven until chicken is no longer pink and juices run clear, about 45 minutes.

By Julie1271

Ingredients

• ✓ walnut
• kabocha squash
• olive oil
• shallot
• scamorza cheese
• potato gnocchi
• nutmeg
• grana padano cheese

Instructions

1. 1 Cut kabocha squash in half. Scoop out the seeds and any stringy flesh. Remove the stem and peel the outer skin. Dice the flesh.
2. 2 Heat olive oil in a heavy-bottomed pot over medium heat. Add minced shallot and diced squash. Cook over medium heat until completely softened, 5 to 10 minutes. Add walnuts. Cook and mash until smooth. Add scamorza cheese and cook until cheese is melted and the sauce is creamy, 3 to 5 minutes.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes.
4. 4 Use a slotted spoon to scoop the gnocchi out of the water and into the sauce. Use a bit of cooking water to thin out the sauce, if necessary. Toss to coat the gnocchi. Do not stir; this could break or deform the gnocchi.
5. 5 Divide the gnocchi among 5 plates. Top each plate with a pinch of nutmeg and 1 tablespoon Grana Padano cheese.

By Buckwheat Queen

Ingredients

• ✓ walnut
• cheese tortellini
• red bell pepper
• garlic
• butter
• heavy cream
• basil
• green onion

Instructions

1. 1 Prepare tortellini according to package directions.
2. 2 Meanwhile, in a skillet, saute red pepper and garlic in butter or margarine until pepper is crisp and tender. Stir in cream and cook for 8 to 10 minutes or until slightly thickened. Add walnuts, basil and onion and heat through.
3. 3 Drain tortellini, add to sauce and toss to coat. Serve with your favorite garnish.

By Julie

Ingredients

• ✓ walnut
• farfalle pasta
• cilantro
• pecan
• parmesan cheese
• garlic
• white wine vinegar
• cayenne pepper
• salt
• olive oil

Instructions

1. 1 Bring a large pot of salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, 8 to 10 minutes; drain well.
2. 2 Blend cilantro, nuts, Parmesan, garlic, vinegar, cayenne pepper, and salt in a food processor or blender. Add 1/4 cup olive oil and blend until combined. Add remaining olive oil until pesto reaches desired consistency.
3. 3 Pour pesto into a small saucepan and cook over low heat, stirring constantly, until pesto is warmed and begins to simmer. Pour over cooked pasta and toss to coat.

By Gena Urias

Ingredients

• ✓ walnut
• heavy cream
• salt
• black pepper
• cayenne pepper
• miniature ravioli
• gorgonzola cheese
• flat leaf parsley
• parmesan cheese
• apple
• parsley

Instructions

1. 1 Place a heavy skillet over medium heat. Pour cream into skillet, bring to a simmer, and cook cream until it reduces by half, about 8 minutes, stirring occasionally. Season with salt, black pepper, and cayenne pepper.
2. 2 Bring a pot of salted water to a boil. Pour dried ravioli into boiling water and cook, stirring occasionally, until pasta is tender, 16 to 18 minutes. Drain pasta, reserving a cup of pasta water.
3. 3 Gently fold cooked ravioli into cream sauce and turn heat to low. Mix in Gorgonzola cheese, stirring gently until melted. If sauce is too thick, thin it with a little pasta cooking water.
4. 4 Stir in 2 tablespoons parsley and Parmesan cheese. Transfer to a serving bowl and sprinkle with diced apple, walnuts, and 1 teaspoon parsley.

By John Mitzewich

Ingredients

• ✓ walnut
• vegetable stock
• olive oil
• carrot
• celery
• onion
• arborio rice
• red wine
• radicchio
• gorgonzola cheese
• balsamic glaze
• parmigiano-reggiano cheese

Instructions

1. 1 Bring vegetable stock to a boil in a saucepan; reduce heat to low and keep simmering.
2. 2 Heat 2 tablespoons olive oil in a stockpot over medium heat; cook and stir carrot, celery, and onion until onion is translucent, about 2 minutes. Add remaining 2 tablespoons olive oil; stir in rice. Cook and stir until rice is coated with oil and warm, 1 to 2 minutes. Pour in red wine and stir until rice is coated and wine is absorbed, 2 to 3 minutes.
3. 3 Pour 1 ladleful of warm vegetable stock into the rice mixture; cook, stirring continuously, until stock is absorbed, 2 to 3 minutes. Continue adding stock, 1 ladleful at a time, cooking and stirring after each addition until liquid is absorbed and risotto is easily broken when chewed, 10 to 15 minutes.
4. 4 Stir radicchio, Gorgonzola cheese, and walnuts into risotto until cheese is completely melted, 2 to 3 minutes. Add more stock and cook until risotto is tender yet firm to the bite, about 5 minutes more. Remove from heat and cover stockpot for 1 minute.
5. 5 Spoon risotto onto plates and top with balsamic glaze and Parmigiano-Reggiano.

By Buckwheat Queen

Ingredients

• ✓ walnut
• ziti
• olive oil
• butternut squash
• garlic
• sage
• thyme
• heavy cream
• spinach
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes. Drain and set aside.
2. 2 Meanwhile, heat olive oil in a large skillet over medium heat. Add squash and sauté until fork-tender, 10 to 15 minutes. Add garlic, sage, and thyme; cook until fragrant, about 1 minute.
3. 3 Fold in cream and spinach; bring to a simmer. Add 1/4 cup Parmesan cheese and season with salt and pepper.
4. 4 Add ziti and toss until evenly coated. Cook until sauce has thickened, 1 to 3 minutes. Remove from heat.
5. 5 Divide between 8 bowls. Top with walnuts and more Parmesan.

By Melissa Ulmer

Ingredients

• ✓ walnut
• tagliatelle pasta
• heavy cream
• blue cheese
• lemon juice
• garlic powder
• nutmeg
• oregano
• basil
• salt
• white pepper
• black pepper
• olive oil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Boil the tagliatelle until tender yet firm to the bite, 8 to 10 minutes.
2. 2 Meanwhile, heat cream in a saucepan over low heat until warm; stir in blue cheese, lemon juice, garlic powder, nutmeg, oregano, basil, salt, white pepper, and black pepper. Cook very gently until blue cheese has melted and sauce is hot; make sure the sauce doesn't boil.
3. 3 Drain tagliatelle and return to the pot. Drizzle olive oil over top and toss gently to coat. Transfer to a serving dish.
4. 4 Pour blue cheese sauce over tagliatelle. Top with walnuts to serve.

By VicktoRi

Ingredients

• ✓ walnut
• white sugar
• water

Instructions

1. 1 Lightly grease a baking sheet. In a 1 quart glass measure, combine walnut halves, sugar, and water. Cook in microwave oven on high setting for 8 to 8 1/2 minutes, or until sugar has caramelized. Stir several times during cooking. Pour out onto prepared baking sheet, and separate into pieces. Let cool completely. store in an airtight container.

By Sharon Sisson

Ingredients

• ✓ walnut
• olive oil
• flat-leaf parsley
• parmesan cheese
• garlic
• salt
• black pepper
• cheese tortellini
• butter

Instructions

1. 1 Place walnuts, oil, parsley, 3 tablespoons Parmesan cheese, garlic, salt, and pepper in a food processor or blender; pulse into a coarse puree.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, 7 to 8 minutes. Drain tortellini, reserving 1/2 cup cooking water.
3. 3 Toss tortellini with 1/4 cup of the reserved pasta water, walnut pesto, and butter. Add more of the cooking water if mixture seems dry. Sprinkle with remaining 1 tablespoon Parmesan cheese and pass more at the table.

By Foodie

Ingredients

• ✓ walnut
• cottage cheese
• egg
• vegetable oil
• onion soup mix
• cornflake

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
2. 2 In a large bowl, combine cottage cheese, eggs, vegetable oil, soup mix, walnuts and cereal. Spoon into prepared pan.
3. 3 Bake in preheated oven for 35 to 40 minutes.

By Mary Ann Armstrong

Ingredients

• ✓ walnut
• spinach
• cranberry
• tomato
• top round steak
• salt
• black pepper

Instructions

1. 1 Arrange spinach on a large plate. Sprinkle with cranberries and walnuts, and arrange tomato slices on top. Set aside.
2. 2 In a non-stick skillet (or a regular skillet coated with non-stick spray) cook steak over medium heat until no pink remains and steak is thoroughly cooked.
3. 3 Arrange cooked steak over salad. Sprinkle salt and pepper on top, and drizzle with your favorite dressing. Note: I suggest using a light flavored dressing. Citrus dressings taste especially good on this salad!

By Rena

Ingredients

• ✓ walnut
• butter
• green bean
• water
• brown sugar
• white sugar
• salt

Instructions

1. 1 Melt the butter in a large skillet over medium heat. Add green beans; cook and stir for about 5 minutes. Mix in the walnuts, and pour in water. Cover and cook for about 10 minutes, or until very little water is left in the pan.
2. 2 Add the salt, white sugar, and brown sugar; stir until beans and walnuts are evenly coated. Cover, and cook over medium heat for 5 more minutes. Remove from the heat and allow to cool slightly before serving.

By jayceeboyer

Ingredients

• ✓ walnut
• sweet potato
• egg
• butter
• salt
• raisin
• sugar

Instructions

1. 1 Place the cubed sweet potatoes into a large pot and cover with water. Bring to a boil, then reduce heat to medium-low, and simmer until tender, about 30 minutes. Drain and let cool.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.
3. 3 Place the cooked sweet potatoes, egg yolks, butter, and salt into the work bowl of an electric mixer, and beat on high speed until the sweet potatoes are creamy and smooth, 3 to 5 minutes. Spoon the sweet potato mixture into the prepared baking dish, and level the top with a spoon. Sprinkle raisins and walnuts over the top of the casserole, and lightly press them into the surface of the sweet potatoes.
4. 4 In a mixing bowl, beat the egg whites until foamy, about 1 minute. Gradually pour in the sugar and continue beating until the meringue is glossy and holds soft peaks, 2 to 3 more minutes. Spread the meringue over the casserole.
5. 5 Bake in the preheated oven until the casserole is hot and the meringue is lightly browned, about 30 minutes.

By Dan

Ingredients

• ✓ walnut
• endive
• blue cheese
• dried cranberry
• balsamic vinegar

Instructions

1. 1 Arrange endive leaves on a serving tray.
2. 2 Combine blue cheese, cranberries, and walnuts in a bowl; spoon a small amount in each leaf. Drizzle with balsamic vinegar.

By Lisa McDowell Hackett

Ingredients

• ✓ walnut
• chicken broth
• quinoa
• cranberry
• feta cheese

Instructions

1. 1 Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes. Transfer quinoa to a bowl.
2. 2 Stir walnuts and cranberries through the quinoa; add feta cheese and gently stir.

By Laura Manos Emms

Ingredients

• ✓ walnut
• vegetable oil
• onion
• carrot
• quinoa
• vegetable broth
• parsley

Instructions

1. 1 Heat oil in a saucepan over medium-high heat. Cook onion in oil for 5 minutes, or until translucent. Add carrot, and cook 3 minutes more. Stir in quinoa and vegetable broth, and bring to a boil. Reduce to a simmer, cover, and cook 15 to 20 minutes, or until quinoa is tender and fluffy.
2. 2 In a bowl, toss quinoa together with walnuts and parsley. Serve hot or at room temperature.

By JBUCK123

Ingredients

• ✓ walnut
• olive oil
• green bean
• white balsamic vinegar
• lemon juice
• black pepper
• salt
• red pepper flakes

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Add green beans and toss to evenly coat with olive oil. Cook, stirring occasionally for even cooking, until softened, about 5 minutes. Add walnuts, white balsamic vinegar, salt, and pepper; mix to combine. Cook, stirring occasionally so walnuts don't burn, until beans are soft but maintain some crunch, 5 to 10 minutes.
2. 2 Remove from heat and sprinkle with lemon juice and red pepper flakes.

By Stacy Scott-Calcagni

Ingredients

• ✓ walnut
• butter
• mushroom
• cream cheese
• chicken breast
• brown sugar
• mustard

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Melt butter in a skillet over medium heat. Sauté mushrooms until tender. Reduce heat to low, and stir in cream cheese until melted. Remove from heat.
3. 3 Pound chicken breasts thin with a meat mallet. Spread with mushroom mixture, and roll up.
4. 4 In a small bowl, mix together brown sugar and Dijon mustard. Press mustard mixture onto chicken. Roll chicken in chopped walnuts. Place in a baking dish.
5. 5 Bake in the preheated oven 15 to 20 minutes, or until chicken is no longer pink and juices run clear.

By Jenny

Ingredients

• ✓ walnut
• cranberry
• orange juice
• white sugar
• orange

Instructions

1. 1 Combine cranberries, orange juice, sugar, and orange zest in a large saucepan over medium heat. Bring to boil, reduce heat, and simmer for 10 minutes. Remove from heat and let cool.
2. 2 Stir in walnuts until incorporated. Refrigerate for 8 hours to overnight before serving.

By Marian

Ingredients

• ✓ walnut
• water
• brussels sprout
• butter
• brown sugar
• allspice
• nutmeg
• salt

Instructions

1. 1 In a saucepan, bring the water to a boil and add the Brussels sprouts. Return to boil, reduce heat, cover, and simmer 5 to 7 minutes, until sprouts are tender. Drain.
2. 2 In a microwave safe bowl, mix the butter, walnuts, brown sugar, allspice, nutmeg, and salt. Cover, and cook on High 3 to 4 minutes, stirring occasionally, until the butter is melted and the walnuts are warm. Pour over the cooked Brussels sprouts to serve.

By Paula Bellingar Gonzalez

Ingredients

• ✓ walnut
• baby beet
• olive oil
• vinaigrette dressing
• lettuce mix
• gorgonzola cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Trim tops from baby beets. Gently wash, then arrange in a single layer in a shallow baking pan. Drizzle with olive oil and gently toss to coat.
3. 3 Bake, covered, until tender, about 40 minutes. Let cool in the covered pan on a wire rack for 30 minutes.
4. 4 Peel and halve beets lengthwise, then gently toss with vinaigrette dressing.
5. 5 Arrange baby lettuce on a serving platter. Top with beets, Gorgonzola cheese, and walnuts.

By Allrecipes Magazine

Ingredients

• ✓ walnut
• cooking spray
• puff pastry
• brie cheese
• honey

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray cups of two 12-cup mini muffin pans with nonstick cooking spray.
2. 2 Roll out puff pastry sheet on a large, lightly floured cutting board into a horizontal rectangle. Use a pizza slicer to cut the pastry into 4 rows horizontally and 6 rows vertically so that you have 24 (2 1/2-inch) squares. Press dough squares into each mini muffin cup and prick with the tines of a fork. Cut Brie cheese into 24 cubes. Add a cube of Brie to each pastry cup.
3. 3 Drizzle honey over the cheese, being careful to keep the honey inside the dough cup. Top with chopped walnuts.
4. 4 Bake in the preheated oven until the pastry is puffed up and the corners are golden brown, 14 to 16 minutes.
5. 5 Cool in the pans on a wire rack for 3 minutes before transferring the bites to a serving dish.

By fabeveryday

Ingredients

• ✓ walnut
• ✓ walnut
• olive oil
• salmon fillet
• parsley
• lemon juice
• garlic
• salt
• black pepper
• lemon

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Drizzle 1 tablespoon oil in a 9x13-inch baking dish. Arrange salmon in the dish.
2. 2 Process parsley, lemon juice, garlic, salt, pepper, and remaining 2 tablespoons oil in a food processor until evenly chopped. Add 1/3 cup walnut pieces; process until combined and walnuts are still a bit chunky. Spread onto salmon.
3. 3 Bake in the preheated oven until salmon flakes easily with a fork, 20 to 25 minutes. Garnish with chopped walnuts and serve with lemon wedges.

By Allrecipes Magazine

Ingredients

• ✓ walnut
• crescent roll
• sweet potato patty
• water
• sugar
• margarine
• cinnamon
• nutmeg

Instructions

1. 1 Unroll crescent rolls and lay flat on a work surface. Cut sweet potato patties in half. Roll 1 half-patty in a crescent roll, stretching dough to cover patty completely and make a dumpling. Repeat with remaining patties and rolls.
2. 2 Place walnuts in a plate. Dip dumplings into nuts, pressing down to coat the top. Place coated dumplings in a 9x12-inch glass baking dish, nut-side up.
3. 3 Preheat the oven to 325 degrees F (165 degrees C).
4. 4 Combine water, sugar, margarine, cinnamon, and nutmeg in a heavy saucepan. Cook over medium-low heat just until sugar and margarine are dissolved, 3 to 5 minutes. Pour sauce over dumplings in the baking dish.
5. 5 Bake in the preheated oven until bubbling, 20 to 25 minutes.

By Belinda Owens McMath

Ingredients

• ✓ walnut
• garlic scape
• lemon
• white wine vinegar
• kosher salt
• olive oil
• canola oil

Instructions

1. 1 Combine garlic scapes, lemon juice, vinegar, salt, olive oil, canola oil, and walnuts in a blender. Blend into a smooth paste. Adjust seasoning if needed.

By John Mitzewich

Ingredients

• ✓ walnut
• orange
• pink grapefruit
• spinach
• feta cheese
• cranberry juice
• olive oil
• turbinado sugar
• parsley
• kosher salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.
2. 2 Toast in the preheated oven until golden and fragrant, 4 to 5 minutes. Remove and set aside.
3. 3 Zest orange and reserve. Slice the tops and bottoms of grapefruit and cut along the curves, top-down, to remove skins and piths. Repeat with orange. Cut fruits into segments on a plate or shallow bowl, cutting from connective membranes and catching any extra juices (save juices for dressing). Squeeze segments lightly for extra juice.
4. 4 Combine toasted walnuts, spinach, feta cheese, and grapefruit and orange slices in a large mixing bowl.
5. 5 Pour grapefruit and orange juices into a measuring cup and add enough cranberry juice to reach 1/3 cup. Whisk in olive oil, turbinado sugar, 1 teaspoon reserved orange zest, parsley, and kosher salt until dressing is thickened. Drizzle over salad. Garnish with any remaining orange zest.

By Sahara B

Ingredients

• ✓ walnut
• baby spinach
• parmesan cheese
• parsley
• water
• garlic
• salt
• black pepper
• olive oil

Instructions

1. 1 Place spinach, Parmesan cheese, parsley, walnuts, water, garlic, salt, and pepper in a food processor; blend until well combined. Pour in oil slowly, while processor is running, until mixture forms a smooth paste.

By Shan

Ingredients

• ✓ walnut
• angel hair pasta
• olive oil
• garlic
• onion
• heavy cream
• gorgonzola cheese
• salt

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the angel hair pasta bring back to a boil, and cook pasta over medium heat until tender yet firm to the bite, 4 to 5 minutes. Drain and keep warm.
2. 2 Heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Stir in onion and cook until softened and light brown, 5 to 7 minutes. Reduce heat to low. Pour in heavy cream and mix well. Add Gorgonzola cheese; cook and stir until melted and sauce is thickened, about 5 minutes more. Stir in walnuts.
3. 3 Pour sauce into cooked pasta and toss well to combine. Serve hot.

By Ghida Sammakieh