20 results for "Artichoke Almond Dip : , Gourmet Nuts, Pistachios, Dried Fruit and More" between $10.00 and $50.00

Place the egg white in a large stainless steel bowl and whisk until frothy. Whisk in the water. Add the sugar, cinnamon and salt and whisk again. Add the almonds and stir until well coated. Pour the mixture onto the prepared pan and arrange in a single layer. Set aside at least 30 minutes and up to two hours. Transfer to the oven and bake, stirring occasionally, for 1 hour. Immediately loosen the nuts with a spatula and set aside to cool.

    1 cup Zenobia Mammoth Pecans.     1 large egg, at room temperature.     1 cup loosely packed light brown sugar.     1/2 teaspoon pure vanilla extract.     1/2 cup all purpose white flour.     1/4 teaspoon baking soda .

1/4 cup canola or safflower oil. 1 teaspoon toasted sesame oil. 3 tablespoons unseasoned rice wine vinegar. 1/2 teaspoon five spice powder. 1 teaspoon kosher salt. 1/2 teaspoon black pepper. 1/4 teaspoon dry mustard.

Place all the ingredients in large nonstick skillet and stir over low heat until the butter melts and the sugars dissolve, about 7 minutes. Raise the heat to medium and boil, stirring constantly, until the mixture turns golden brown, thickens and begins to mass together, about 5 minutes.

These large crunchy peanut butter cookies are not only for kids: this version is packed with peanuts, as well as peanut butter, and not quite as sweet as the standard fare. If you want to get really creative, you can substitute the Virginia peanuts with cashew nuts, pistachio nuts or lightly salted pecans.

Place the balls about 1 inch apart on an ungreased baking sheet and using your thumb , press down gently into the center of each ball to make an indentation. Transfer the baking sheet to the oven and bake until lightly browned, about 12 minutes. Set aside to cool.

Place the chicken on a roasting rack set over a roasting pan . Sprinkle the bird with the remaining salt and pepper. Transfer to the oven and roast until the juices run clear from the breast and the leg moves easily, about 40 minutes. Add additional butter if necessary and continue roasting 5 - 10 more. Serve with little rounds of the cranberry pecan butter on top.

3 garlic cloves. 1 tablespoon fresh ginger root, peeled and sliced. 2 teaspoons crushed red pepper flakes. 1 1/2 teaspoons chili powder. 1 teaspoon Dijon mustard. 1/4 cup low sodium soy sauce. 1/4 cup red wine or lightly seasoned rice wine vinegar. 1/4 cup warm or room temperature water. 1/4 cup canola, olive or safflower oil. 2 tablespoons toasted sesame oil. 2 tablespoons lightly toasted sesame seeds.

4 chicken breast halves, halved again and trimmed of excess fat. 2 tablespoons light soy sauce. 2 tablespoons loosely packed light brown sugar. 2 tablespoons frozen orange juice concentrate, defrosted. 2 garlic cloves, minced. coarsely grated zest of one well washed orange. 1 teaspoon minced fresh ginger root. 1/2 teaspoon kosher salt. 1/2 teaspoon freshly ground black pepper.

8 sundried tomatoes, chopped. 2 garlic cloves. 3 tablespoons red wine vinegar. 3 tablespoons balsamic vinegar. 1 tablespoon low sodium soy sauce. 5 tablespoons extra virgin olive oil.