Candied Strawberries Recipes

Steps:

• Slice the strawberries for the dehydrator.
• Dip each strawberry in the Gelatin or the sugar.
• IF you are making this for Vegetarian/Vegan use only the sugar do not use the gelatin because Gelatin is not vegetarian. I do not know if the recipe would work with the commerical Vegan "Jels".
• Dry according to your dehydrator instructions for Strawberries.
• The result should be a 'candied' strawberry slice that you simply eat like candy.
• Adjust the amount of sugar or Gelatin if needed for the amount of strawberries you are using. Simply buy pound of bulk Gelatin and save for the next session or try it on other fruits.

Steps:

• Put the semisweet and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)
• Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.
• Set the strawberries aside until the chocolate sets, about 30 minutes.
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Steps:

• Melt butter in a large heavy skillet over medium heat.
• Add pecans and sugar; stir to combine.
• Cook over medium heat, stirring constantly until sugar melts around pecans and is caramel-colored.
• Remove pecans with a slotted spoon and spread in a single layer on a sheet of lightly greased aluminum foil.
• Cool completely and break up pieces as needed.
• Remove and discard stems from spinach.
• Wash spinach and pat dry with paper towels.
• Tear into bite-size pieces.
• Combine spinach, celery and strawberries in a large bowl.
• Pour 1 cup dressing over salad mixture; toss gently.
• Add reserved candied pecans; toss gently.
• Serve immediately with remaining dressing.
• Dressing: Combine first 5 ingredients in container of electric blender; cover and process until smooth.
• With blender running, gradually add oil in a slow, steady stream through opening in lid.
• Process until thick and smooth.
• Transfer dressing mixture to a bowl; stir in poppy seeds.
• Cover and chill.

Steps:

• Combine gelatin, pecans, and coconut. Stir in milk and vanilla; mix well. Chill one hour.
• Shape into strawberries. Roll in red sugar; tint sliced almonds with green food coloring and insert in top of "berries" to form leaves.

Steps:

• Combine all ingredients except dressing.
• Add dressing just before serving; mix lightly.