Yields 4 cups
2 Tbsp butter
1 Tbsp vegetable oil
1 Tsbp VE Madras Curry
2 tsp coarsely ground VE Chili Garlic Sea Salt
1 tsp VE Cinnamon
1/8 tsp VE Harissa
1 cup each of pecan and walnut halves, whole almonds and cashews
1. Preheat oven to 325 degrees F.
2. In small frying pan at first 6 ingredients. When butter is melted pour over nuts. Stir well to coat.
3. Pour into a baking sheet with sides or a small roaster.
4. Bake for 30 minutes. Stir every 10 minutes during cooking time.
5. Allow to cool completely before storing in an airtight container. Keeps well about a week.
Showing posts with label VE Chili Garlic Sea Salt. Show all posts
Showing posts with label VE Chili Garlic Sea Salt. Show all posts
Sunday, December 23, 2007
Saturday, December 8, 2007
Herb and Garlic Biscuits
3 cups flour
6 tsp Baking powder
2 Tbsp sugar
1 tsp VE Chili Garlic Sea Salt
2 Tbsp VE Herb and Garlic dip mix (or VE Cheese Chives and Bacon Dip Mix)
1/2 cup butter
1 1/2 c milk
1. Combine first 5 ingredients together.
2. Use a pastry blender to cut in butter until mixture resembles coarse crumbs.
3. Stir in milk and mix; when a soft ball forms knead a few time to combine all ingredients BUT don’t overwork as the biscuits will become tough.
4. Roll out dough out on a lightly floured srface into a rectangle and cut with a floured cutter.
5. Place on lightly greased baking sheet and bake at 400 F for about 10-15 minutes or until golden brown.
6 tsp Baking powder
2 Tbsp sugar
1 tsp VE Chili Garlic Sea Salt
2 Tbsp VE Herb and Garlic dip mix (or VE Cheese Chives and Bacon Dip Mix)
1/2 cup butter
1 1/2 c milk
1. Combine first 5 ingredients together.
2. Use a pastry blender to cut in butter until mixture resembles coarse crumbs.
3. Stir in milk and mix; when a soft ball forms knead a few time to combine all ingredients BUT don’t overwork as the biscuits will become tough.
4. Roll out dough out on a lightly floured srface into a rectangle and cut with a floured cutter.
5. Place on lightly greased baking sheet and bake at 400 F for about 10-15 minutes or until golden brown.
Sunday, August 19, 2007
Crumb Topped Broccoli
by Dana Kayal
2 lbs Broccoli
1 Tbsp butter or margarine
1/2 tsp VE Pasta Seasoning
1/4 cup dry breadcrumbs (+ more for sprinkling on top)
1 Tbsp Olive Oil
1 clove garlic, minced
1 1/2 cups diced sweet onion
3 Tbsp White Wine
3/4 tsp VE Chili Garlic Sea Salt
1/4 tsp VE Chipotle Chili Powder
1. Cook Broccoli until just tender, about 2-3 mins. Drain well & set aside.
2. Meanwhile, melt butter in fry pan, add Pasta Seasoning & crumbs, and cook until butter is absorbed and crumbs are lightly toasted. Remove and set aside.
3. In frying pan add oil, garlic and onions. Cook until browned and tender. Remove and set aside.
4. In same frying pan add wine, salt and Chipotle Chili Powder and cook 2 mins. Add broccoli stirring until heated through, about 3 mins. Add onions and garlic and cook 1 minute more. Transfer to serving dish and sprinkle with crumbs
2 lbs Broccoli
1 Tbsp butter or margarine
1/2 tsp VE Pasta Seasoning
1/4 cup dry breadcrumbs (+ more for sprinkling on top)
1 Tbsp Olive Oil
1 clove garlic, minced
1 1/2 cups diced sweet onion
3 Tbsp White Wine
3/4 tsp VE Chili Garlic Sea Salt
1/4 tsp VE Chipotle Chili Powder
1. Cook Broccoli until just tender, about 2-3 mins. Drain well & set aside.
2. Meanwhile, melt butter in fry pan, add Pasta Seasoning & crumbs, and cook until butter is absorbed and crumbs are lightly toasted. Remove and set aside.
3. In frying pan add oil, garlic and onions. Cook until browned and tender. Remove and set aside.
4. In same frying pan add wine, salt and Chipotle Chili Powder and cook 2 mins. Add broccoli stirring until heated through, about 3 mins. Add onions and garlic and cook 1 minute more. Transfer to serving dish and sprinkle with crumbs
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