salad sprinklings 2

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Cooking receipe to make salad sprinklings 2 under category General Recipes. You may find some video clips related to this receipe below.

sweet and peppery nuts

1/2cup sugar

2 cups coarsely chopped walnuts pecans peanuts or almonds

1 tspn ground pepper to taste

In a large non stick skillet heat sugar over medium heat until it begins to look moist.

Add nuts and stir until nuts are hot and appear shiny and glazed.

Sprinkle with pepper and turn out on a piece of waxed paper to cool.

Sprinkle on salads of greens and fruit or greens and pungent cheeses such as Roquefort.

frizzled leeks

vegetable oil for deepfrying

4 leeks white part only washed and thinly sliced

salt and freshly ground pepper to taste

In a small heavy saucepan heat about 2 inches of oil to 350F.

Add leeks and fry until golden brown and frizzled.

Using a slotted spoon transfer to paper towels to drain.

Sprinkle with salt and pepper.

Sprinkle on delicate greens and tomato salads.

cripsy wonton ribbons

peanut oil for frying

1 packet wonton skins cut into 1/2 inch strips

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

salt and freshly ground pepper to taste

In a heavy medium saucepan heat oil to 350F.

Drop about 5 or 6 wonton strips into hot oil and cook until curled and golden.

Using a slotted spoon transfer to paper towels to drain.

Repeat to cook remaining strips. Sprinkle with coriander cumin salt and pepper.

Sprinkle on Asianstyle salads.

garlic crostini

12 thick slices countrystyle bread

olive oil for brushing

1 clove garlic halved

Pre heat oven to 375F.

Lightly brush both sides of bread with oil.

Place on a baking sheet and toast until golden brown about 8 minutes per side. While still warm rub each side of aostini with a cut clove of garlic.

Spread with a favorite topping.

toasting coconut seeds and nuts

In a large dry non stick skillet cook coconut seeds or nuts over medium heat until they become fragrant and take on colour shaking pan frequently. Seeds and coconut take about 3 minutes nuts about 5 minutes.

roasting and peeling peppers

Roast peppers on a baking sheet in a preheated 450F oven until charred and blistered. Transfer peppers to a paper bag close and let cool. Rub off blistered skin and remove seeds and ribs.

peeling and sectioning citrus fruits

With a large sharp knife cut a slice from top and bottom of fruit down to the flesh.

Stand fruit upright on one end. (If juice from fruit is to be used do this over a bowl).

Cut down fruit to remove peel down to the flesh and remove as much pith as possible without cutting into the flesh. To section cut in between membranes to release segments.

qv vinaigrette

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