Crazy Lady's Cookbook

Saturday, December 6, 2008

Barbecued Walnuts

5 minutes prep, 20 min baking time, 20 min cooling time.

Makes 4 cups.

2 tablespoons butter

1/4 cup Worcestershire sauce

1 tablespoon ketchup

2 dashes Tabasco sauce

4 cups walnut halves

Cooking oil spray

Seasoned salt, such as Lawry's brand, to taste

Preheat the oven to 400 degrees.

Place the butter in a medium-size microwave-safe mixing bowl. Cover with a paper towel and microwave on high until melted, about 45 seconds.

Remove the bowl from the microwave and stir in the Worcestershire sauce, ketchup and Tabasco sauce. Add the walnuts and stir until they are well-coated.

Spray a 9-by-13-inch glass baking dish with cooking oil spray, and spread the walnuts evenly in the dish. Bake, uncovered, stirring every 5 minutes until lightly toasted, about 20 minutes.

Remove the pan from the oven and pour the walnuts out onto 2 layers of paper towels. Sprinkle with seasoning salt to taste. Cool to room temperature, about 20 minutes, and store in an airtight container, preferably a jar or tin, for up to 3 weeks at room temperature.

Nutrition information per serving

(1 tablespoon) | 45 calories (83 percent from fat), 4 g fat (1 g saturated), 1 mg cholesterol, 1 g protein, 1 g carbohydrate, trace amount dietary fiber, 16 mg sodium

Maple Pepper Pecans

Recipe courtesy Nigella Lawson, 2007

Show: Nigella Express

Episode: Holiday Snaps

I cannot, just cannot, allow myself to have even one of these as I'm

setting them out, or I know there will be none left for the party.

They're best eaten still a little warm (though be careful that

they're not hot or everyone will have a burnt mouth) though still

very good cold and, as with the olives, make a good present, bunged

into a jar and tied with a ribbon or somesuch.

1/2 stick unsalted butter

1/2 cup maple syrup

1 1/2 teaspoons table salt

1 teaspoon cayenne pepper

3 1/3 cups pecan halves

Melt the butter with the syrup, salt and cayenne pepper in a pan over

a gentle heat. Add the pecans and stir to mix, leave them on the heat for 2 to 3 minutes. Spread the pecans on a silicon pad, parchment paper, or piece of foil to cool. Arrange the sticky pecans in bowls to serve.

Hot Chocolate

Show: Barefoot Contessa

Episode: Welcome Back Breakfast

2 1/2 cups whole milk

2 cups half-and-half

4 ounces bittersweet chocolate, chopped

4 ounces milk chocolate, chopped

1 tablespoon sugar

1 teaspoon pure vanilla extract

1 teaspoon instant espresso or coffee powder

4 to 5 vanilla beans or cinnamon sticks, for garnish

Heat the milk and half-and-half in a saucepan on medium heat to just below the simmering point. Remove the pan from the heat and add both chocolates. When the chocolates are melted, add the sugar, vanilla extract, and espresso and whisk vigorously. Reheat gently and serve immediately. Use a vanilla bean or cinnamon stick to garnish each serving.

Honey Roasted Holiday Mix

6 c. popcorn popped

1 (5 oz.) can wide chow mien noodles

1c. honey roasted peanuts

5 tbsp. butter

3 tbsp. sugar

1 tsp. vanilla

1/2 tsp. cinnamon

In large roasting pan, mix popcorn and chow mien noodles.Melt butter and sugar together, stir in vanilla and cinnamon.Pour over popcorn, toss to coat.Bake at 250º for 1 hour, stirring every 20 minutes Add nuts, spread on paper towels to cool.Store airtight. Makes 11 cups.

Herbed Spiced Nuts

Recipe Courtesy Gourmet Magazine Show: Cooking Live

Episode: Cooler Cuisine

2 tablespoons vegetable oil

1 teaspoon dried thyme, crumbled

1 teaspoon salt

1/2 teaspoon cayenne

2 cups assorted nuts --walnuts, pecans, hazelnuts, and natural almonds (with skins) Preheat oven to 350 degrees. In a bowl whisk together oil, thyme, salt, and cayenne. Add nuts and toss to coat well. Spread nuts and toss to coat well. Spread nuts in a shallow baking pan and roast in middle of oven 10 minutes.

Nuts may be made 3 days ahead and kept in an airtight container.

Serve nuts warm or at room temperature.

Thursday, December 4, 2008

Sicilian Sausage Soup

This is a great soup. It is hearty and very filling. I added 3 cloves
garlic with the sausage and onion.

Recipe By     : Family Circle
Serving Size : 8
Categories    : Soups
Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
     1/2 pound         pork sausage or sweet Italian sausage
   1      large         onion, chopped (1 cup)
   1      can           (2 pound 3 ounces) Italian-style tomatoes
   2      cans          (13 3/4 ounces each) chicken broth
   1      teaspoon      leaf basil, crumbled
     1/2 cup           orzo macaroni
     1/4 teaspoon      salt
     1/8 teaspoon      pepper

Cook sausage in a large saucepan, breaking up meat with wooden spoon, until meat loses its pink color. (If using Italian sausage, remove casings before cooking.)

Add onion; sauté until tender, about 3 minutes. Add tomatoes, broth and basil; bring to boiling; stir in orzo, salt and pepper.

Lower heat; cover; simmer until orzo is tender, about 10 minutes. Taste and add additional salt and pepper if needed. Ladle into a tureen or soup bowls. Serve with bread sticks or sesame crackers.

Recipe Author: Family Circle
Recipe Source: Family Circle Recipes America Loves Best
Author Note: Sausage adds a fine, robust flavor to this easy 30-minute soup.

Honey Nut White Fudge

2 tbs Butter or margarine
2/3 c Undiluted Evaporated Milk
1 1/2 c Granulated sugar
2 c (4 ounces) miniature Marshmallows
2 c (12-ounce package)White Morsels
1 1/2 c honey roasted Peanuts, divided
2 tsp Vanilla extract

Combine butter, evaporated mink and sugar in medium, heavy saucepan.

Bring to a full rolling boil over medium heat, stirring constantly.

Boil for 4 1/2 to 5 minutes, stirring constantly. Remove from heat.
Stir in marshmallows, morsels, 1 cup peanuts and vanilla. Stir
vigorously for 1 minute or until marshmallows are melted. Pour into
foil-lined 9-inch square baking pan.

Coarsely chop remaining peanuts; sprinkle over fudge and press in.

Chill until firm. Remove foil before cutting fudge into squares.