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Jalapeno Pesto
Pantry Italian

Jalapeno Pesto

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Pulse walnuts and garlic in a food processor until finely chopped. Add basil, Parmigiano-Reggiano cheese, and jalapeno pepper; process until combined. Stream olive oil into basil mixture while food processor is still running until consistency is smooth. Season with salt and black pepper.

By curiouschef

Apple Walnut Salad with Cranberry Vinaigrette
Pantry American

Apple Walnut Salad with Cranberry Vinaigrette

4.5

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spread the walnuts out on a baking sheet in a single layer. Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted.
  2. 2 In a food processor, combine the cranberries, vinegar, onion, sugar, and mustard. Puree until smooth; gradually add oil, and season with salt and pepper.
  3. 3 In a salad bowl, toss together the greens, apples, and enough of the cranberry mixture to coat. Sprinkle with walnuts, and serve.

By Barrett

Light Lemon Pesto Pasta
Pantry Italian

Light Lemon Pesto Pasta

4.4

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti at a boil until cooked through but firm to the bite, about 12 minutes; drain. Transfer spaghetti to a large bowl.
  2. 2 Put cubed Romano cheese in the bowl of a food processor; process until coarsely grated, about 30 seconds. Put garlic into the food processor and process until the cheese and garlic are combined. Add spinach, basil, walnuts, lemon juice, lemon zest, and salt; process until the mixture comes together into a thick paste. Scrape down the sides of the bowl with a spatula.
  3. 3 With food processor running, drizzle olive oil into the mixture. Continue processing until the oil is integrated smoothly.
  4. 4 Pour sauce over spaghetti and toss to coat.

By Baking Nana

Salsa di Noci
Pantry Italian

Salsa di Noci

4.6

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Bring water to a boil in a small saucepan. Add walnuts and cook until they have softened slightly, about 5 minutes. Drain and set aside.
  2. 2 Combine garlic and pinch sea salt in the bowl of a mortar and pestle. Grind to create a thick paste. Add walnuts, marjoram, thyme, and oregano. Grind until combined and slightly creamy, but still coarse.
  3. 3 Transfer the walnut mixture to a large bowl. Slowly whisk in olive oil to form a thick emulsion. Add heavy cream and Pecorino Romano cheese and whisk until combined. Season with black pepper and sea salt to taste.
  4. 4 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, return to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
  5. 5 Toss walnut sauce with pasta. Garnish with fresh chives.

By Marketchef

Baked Brie with Quebec Maple Syrup
Appetizer French

Baked Brie with Quebec Maple Syrup

4.6

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Preheat the oven to 200 degrees F (95 degrees C).
  2. 2 Place the unwrapped Brie cheese in a baking dish, sprinkle with walnuts, and pour maple syrup over the walnuts and cheese.
  3. 3 Bake in the preheated oven until the cheese warms and softens, about 10 minutes. Serve cheese with slices of baguette.

By STARFLOW

Blue Cheese Walnut Toasts
Appetizer French

Blue Cheese Walnut Toasts

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Add ¼ cup butter to a microwave-safe dish; microwave until melted. Brush one side each bread slice with melted butter; place buttered-sides-up on a baking sheet.
  3. 3 Bake in the preheated oven until lightly toasted, about 7 minutes.
  4. 4 Combine blue cheese, remaining ¼ cup softened butter, salt, and black pepper in a small bowl. Spread over toasted bread slices; sprinkle with chopped walnuts.
  5. 5 Bake in the preheated oven until topping melted and bubbly, about 6 minutes. Garnish with parsley.

By Elizabeth

French Orange Poached Pears (Poire Avec Orange)
Dessert French

French Orange Poached Pears (Poire Avec Orange)

4.5

Prep
15 min
Cook
90 min
Total
105 min

Instructions

  1. 1 Combine orange juice, brown sugar, white sugar, vanilla extract, and cinnamon in a large saucepan over medium heat; bring to a boil, stirring until sugar dissolved. Place pears into syrup, cover, and simmer 1 hour and 15 minutes, flipping pears twice and spooning sauce over pears every 10 minutes.
  2. 2 Transfer pears to individual serving dishes. Continue cooking syrup, stirring often, until thickened, about 15 minutes, then stir in walnuts. Pour sauce over pears.

By ladyngetal

Chocolate Chip Candy Cane Meringue Cookies
Dessert French

Chocolate Chip Candy Cane Meringue Cookies

4.2

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line cookie sheets with parchment paper.
  2. 2 Beat egg whites in a clean glass or metal bowl until foamy. Add salt and cream of tartar, and continue beating until soft peaks form. Gradually add sugar while continuing to beat to stiff peaks. When the meringue is stiff remove from the mixer. Stir in vanilla and fold in candy canes, chocolate chips and walnuts. Drop by heaping teaspoonfuls onto the prepared baking sheets. If you can't bake all of the cookies at once, store the extra in the refrigerator until the other ones are done.
  3. 3 Bake for 40 minutes in the preheated oven, or until dry enough to easily peel off of the cookie sheet. Cool cookies then store in an airtight tin.

By Kellie M

Walnut-Cream Roll
Dessert French

Walnut-Cream Roll

4.9

Prep
30 min
Cook
15 min
Total
100 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line the bottom and sides of a 15 1/2x10 1/2x1-inch jelly roll pan with waxed paper.
  2. 2 Beat egg whites, vanilla extract, and salt using an electric mixer in a mixing bowl until soft peaks form. Beat in 1/2 cup white sugar gradually until combined.
  3. 3 Beat egg yolks in a separate bowl using an electric mixer until thick and lemon-colored. Fold into egg white mixture. Fold in flour and chopped walnuts carefully until combined. Spread batter into the prepared jelly roll pan.
  4. 4 Bake in the preheated oven until cake springs back when lightly touched and a toothpick inserted into the center comes out clean, about 12 minutes.
  5. 5 Remove from the oven and let cool for 5 minutes. Loosen sides of cake; turn out onto a towel sprinkled with sifted confectioners' sugar. Peel off wax paper and let cool to lukewarm, 5 to 10 minutes.
  6. 6 Roll cake and towel together starting at the narrow end. Let cool completely on a wire rack, 15 to 20 minutes.
  7. 7 While cake cools, beat cold heavy cream and 1 tablespoon white sugar together in a mixing bowl using an electric mixer just until stiff peaks form.
  8. 8 Unroll cake and spread with whipped cream, reserving some for topping. Re-roll cake and let chill in the refrigerator for at least 30 minutes. Top with dollops of whipped cream and walnut halves. Slice and serve.

By Calamity Anne

Impossible French Apple Pie
Dessert French

Impossible French Apple Pie

4.3

Prep
15 min
Cook
55 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 10-inch pie pan.
  2. 2 In a large bowl, mix apples, cinnamon, and nutmeg together; turn mixture into pan. In a separate bowl, beat sugar, milk, 1/2 cup biscuit mix, eggs, and butter until smooth. Pour over apples.
  3. 3 In a small bowl, stir together 1 cup biscuit mix, nuts, brown sugar and butter; mix until crumbly. Sprinkle streusel over top of pie.
  4. 4 Bake in preheated oven for 55 to 60 minutes; bake until knife inserted in center of pie comes out clean.

By Brenda Ward

Fig and Olive Tapenade
Appetizer French

Fig and Olive Tapenade

4.6

Prep
15 min
Cook
10 min
Total
265 min

Instructions

  1. 1 Combine figs and water in a saucepan over medium heat. Bring to a boil, and cook until tender, and liquid has reduced. Remove from heat, and stir in the olive oil, balsamic vinegar, rosemary, thyme, and cayenne. Add olives and garlic, and mix well. Season with salt and pepper to taste. Cover, and refrigerate for 4 hours or overnight to allow flavors to blend.
  2. 2 Unwrap cream cheese block, and place on a serving platter. Spoon tapenade over cheese, and sprinkle with walnuts. Serve with slices of French bread or crackers.

By Anne

Toasted Walnuts
Appetizer

Toasted Walnuts

5.0

Ingredients

Prep
Cook
8 min
Total
8 min

Instructions

  1. 1 Preheat oven to 350 degrees F. Arrange walnuts on a cookie sheet in a single layer. Bake 8 to 10 minutes, checking frequently.

By California Walnuts

Sugar Glazed Walnuts
Dinner

Sugar Glazed Walnuts

4.6

Prep
2 min
Cook
8 min
Total
10 min

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

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

Pure Maple Candy
Dessert American

Pure Maple Candy

4.5

Prep
15 min
Cook
10 min
Total
65 min

Instructions

  1. 1 Attach a candy thermometer to a large, heavy-bottomed saucepan. Bring maple syrup to a boil in the saucepan over medium-high heat, stirring occasionally, until syrup reaches 235 degrees F (110 degrees C).
  2. 2 Remove from heat and cool to 175 degrees F (80 degrees C) without stirring, about 10 minutes.
  3. 3 Stir mixture rapidly with a wooden spoon until thick, creamy, and lighter in color, about 5 minutes. Stir in chopped nuts.
  4. 4 Pour into molds; allow to cool at room temperature until set.
  5. 5 Unmold candy. Store in an airtight container for up to 1 month.

By Islandgirlchef

Honey Walnut Cream Cheese
Breakfast American

Honey Walnut Cream Cheese

5.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place walnuts on a baking sheet. Bake until toasted and fragrant, about 10 minutes. Transfer walnuts to a plate to cool. When walnuts are cool, transfer to a resealable plastic bag and crush with a rolling pin.
  3. 3 Combine cream cheese, honey, and walnuts in a food processor and pulse until creamy.

By Cute Brunettes

Linda's Fried Walnuts
Appetizer

Linda's Fried Walnuts

4.0

Prep
10 min
Cook
45 min
Total
85 min

Instructions

  1. 1 Bring a pot of water to a boil, and stir in half the walnuts; reduce heat to medium, and boil for 1 minute. Remove nuts with a slotted spoon, and let drain in a colander set in the sink. Repeat with remaining walnuts. Rinse the walnuts under hot water, and transfer to a mixing bowl. Toss the walnuts with the sugar.
  2. 2 In an electric skillet with heat set to 350 degrees F (175 degrees C), heat the canola oil. With a metal slotted spoon, place enough nuts to cover the bottom of the skillet; the oil will sizzle and pop, so be careful to avoid spatters. Gently stir the nuts with the spoon. Fry the walnuts until golden brown, about 5 minutes per batch. Transfer the walnuts in clumps to a baking sheet.
  3. 3 Sprinkle the nuts with salt, and let cool. Store in airtight container.

By Sharon Karohl Kang

Walnut Pie Crust
Dessert American

Walnut Pie Crust

4.6

Prep
Cook
Total

Instructions

  1. 1 In a medium mixing bowl, combine all ingredients. Press the nut mixture firmly into bottom and sides of a 9 inch pie plate.
  2. 2 Bake at 325 degrees F (165 degrees C) for about 10 minutes, or until the edge is golden brown. Cool.

By Stephanie

Grape-Walnut Salad
Lunch

Grape-Walnut Salad

3.4

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place grapes in a large bowl. Stir in the walnuts. Pour the blue cheese dressing over the grape mixture and stir until everything is evenly coated. Chill until ready to serve.

By Adrienne

Soldiers Kisses
Dessert

Soldiers Kisses

4.9

Prep
15 min
Cook
40 min
Total
120 min

Instructions

  1. 1 Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
  2. 2 Beat the egg whites with an electric mixer until light and frothy; beat in sugar, about 1 tablespoon at a time, until incorporated. Continue beating until the mixture is thick and shiny, 1 to 2 more minutes. Lightly fold in the walnuts. Drop by heaping teaspoonful onto the prepared baking sheet.
  3. 3 Bake until dry to the touch, about 40 minutes. Cool thoroughly.

By pdmiles

Extra Easy Fudge
Dessert

Extra Easy Fudge

4.3

Prep
Cook
Total

Instructions

  1. 1 Line one 8x8 inch square pan with foil. Lightly butter the foil.
  2. 2 In a small saucepan melt the chocolate chips over low heat, stirring constantly. Remove the melted chocolate from the heat and stir in the frosting and the nuts stirring until smooth. Pour into the prepared pan and refrigerate until firm. Once firm cut in small squares.

By Brenda

Half Moons II
Dessert

Half Moons II

1.7

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Mix the butter with the nuts and sugar until well combined. Add the flour and the vanilla and mix.
  3. 3 Rolling about a tablespoon of dough in your hand, form a half moon or crescent shape.
  4. 4 Bake cookies on ungreased cookie sheets at 325 degrees F (165 degrees C) for 15 minutes. Immediately remove from cookie sheets and roll in white sugar.

By JBS BOX

4-Ingredient Slow Cooker Cherry Cobbler
Dessert

4-Ingredient Slow Cooker Cherry Cobbler

3.5

Prep
10 min
Cook
120 min
Total
160 min

Instructions

  1. 1 Grease a slow cooker.
  2. 2 Mix cake mix and melted butter together in a bowl until butter is evenly distributed and mixture is crumbly.
  3. 3 Place pie filling in the prepared slow cooker. Sprinkle cake mix-butter mixture evenly over top, then sprinkle with walnuts.
  4. 4 Cover and cook on Low for 4 hours or on High for 2 hours.
  5. 5 Allow to cool for at least 20 to 30 minutes before serving.

By bradshaw

Pomegranate Cranberry Sauce/Relish

Pomegranate Cranberry Sauce/Relish

5.0

Prep
10 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Place cranberries into a saucepan and pour in pomegranate juice. Cover and bring to a boil until cranberries begin to pop. Reduce heat to medium and stir sugar into cranberry mixture. Cook, mashing often with a spoon or potato masher, until cranberries have broken, about 5 minutes. Cover and reduce heat to low; simmer to fully dissolve sugar, 2 to 3 minutes. Stir walnuts into cranberry sauce before serving. Transfer into a serving dish and chill before serving.

By malimomma