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By
Eliot Brown
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Recipe for Eliot's Brine for Turkey. Taking the time to brine your turkey before roasting, grilling or frying, always assures a mist flavorful bird. |
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By
Rowan
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Recipe for Cranberry Fudge Cookies. Using a brownie mix as a base, these cookies are super quick and easy to make. |
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By
Holly Clegg
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Recipe for Holly Clegg's Trim and Terrific Orange Marmalade Bundt Cake. Orange glaze soaks into the cake to make a moist, fruity, wonderful dessert. |
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By
Holly Clegg
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Recipe for Holly Clegg's Trim and Terrific Broccoli and Pecans with Creamy Horseradish Sauce. Basic broccoli gets a makeover with toasty pecans and a spunky horseradish sauce. |
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By
Rosanne Nicholson for the California Walnut Board
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Recipe for Walnut, Cherry Apricot Tart. Here's a rich fruit and nut filled tart, the perfect finale for a holiday meal. |
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By
Chef Charlie Palmer for the California Walnut Board
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Recipe for Walnut and Three Bean Salad. Flageolets, black beans and haricot verts with savory seasoning and toasted walnut pesto make enticing lettuce wrap finger foods. |
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By
Chef Sherri Thrower for the California Walnut Board
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Recipe for Stuffed Pork Loin with Forbidden Rice, Apricot and Walnut Stuffing. A satisfying entree with a nutty accent is perfect for a hearty dinner. |
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By
The Fine Folks at the California Walnut Board
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Recipe for Walnut Coated Lamb Chops with Honey Dipping Sauce. Brushed with Dijon mustard, walnuts, herbs, and orange zest, these chops are accented with a sweet citrus sauce. |
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By
The Fine Folks at the California Walnut Board
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Recipe for California Walnut and Sausage Dressing or Stuffing. This dressing features a combination of Italian sausage, apples, calabrese bread, walnuts and fresh herbs. |
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By
The Fine Folks at the California Walnut Board
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Recipe for Curry Pumpkin and Walnut Soup. This creamy soup is perfect for a crisp fall night or as a hearty starter at your next gathering. |
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