Nuttyflavoredfruitsalad Recipes

Steps:

• Mix apple, banana, apple juice, and strawberry jam together in a bowl.
• Spread peanut butter on both slices of bread. Top one piece of bread with fruit mixture. Place second slice of bread over the fruit mixture.

Steps:

• Make the syrup: In a small saucepan, bring ½ cup water and ½ cup of the sugar to a simmer and cook until the sugar dissolves, 2-3 minutes. Remove from the heat and transfer to a small bowl. Add the lemon juice and zest. Refrigerate.
• Caramelize the nuts: Rinse out the pan used to make the syrup and dry well. Add the remaining ¾ cup sugar and enough water for it to look like wet sand. Cook over medium heat until the sugar caramelizes and browns, 5-8 minutes. Add the almonds and carefully stir to coat the nuts with the caramelized sugar. Season with the dry ginger and a pinch salt. Transfer to a baking sheet to cool and harden. When hard, break into bite size pieces.
• Assemble the salad: Toss the blackberries, raspberries and apple slices with the lemon syrup in a large bowl. Refrigerate until ready to serve. The colder the fruit, the better. When ready to serve, top with the almond brittle, a ¼ cup scoop of raspberry sorbet and the basil leaves. Serve immediately.

Steps:

• Combine fruit in large bowl. Drizzle in orange juice. Serve

Steps:

• 1. Cook pasta according to package directions; drain.
• 2. Rinse with cold water to cool quickly; drain well.
• 3. Drain pineapple; reserve 2 Tablespoons juice. Save remaining juice for beverage.
• 4. Sprinkle reserved juice over apples; toss lightly.
• 5. In large bowl, stir together pasta, pineapple and remaining ingredients except walnuts. Cover; refrigerate.
• 6. Sprinkle with walnuts just before serving.

Steps:

• Melt sugar and water in a small saucepan. Stir in pecans. Toast 2 minutes. Place on a sheet in 350 degree oven for 7 to 10 minutes.

Steps:

• Blend dry pudding, fruit and marshmallows.
• Add cool whip.
• Refrigerate until serving.

Steps:

• In a large bowl, combine all the fruit except the apple and bananas. Cover and refrigerate for at least 1 hour.
• Just before serving, stir in bananas and apple. Combine the lemonade concentrate and pudding mix. Pour over salad and toss to coat.

Steps:

• Drain fruit, save pineapple juice.
• Mix pudding and pineapple juice together, then add cool whip.
• Throw together fruit in a large bowl.
• Add marshmallows.
• Mix in pudding mixture.
• Add 2 tablespoons chopped pecans if wanted.

Steps:

• Place reserved pineapple juice in a small saucepan; add sugar, flour and beaten egg.
• Cook over low heat, stirring constantly until smooth and thickened.
• Allow to cool.
• In a large bowl, combine pecans with pineapple chunks, bananas, orange segments, apples and grapes.
• Pour cooled dressing over fruit mixture; toss gently, making sure everything is well coated.
• Chill before serving.

Steps:

• In a bowl with lid, add fruit cocktail and mandarin oranges.
• Slice cherries in half and add to the other fruits.
• Add package of instant vanilla pudding.
• Mix well.
• Cover and chill for at least 1 hour.
• Garnish with Mini Marshmallows.
• Note: Experiment with your own favorite fruits.
• I have added blueberries and strawberries from time to time.

Steps:

• Preheat oven to 250 degrees.
• Put all flavor ingredients into a mixing bowl.
• Add nuts and toss.
• Transfer to a roasting pan into which the nuts will fit in one single layer.
• Roast for 20 minutes or until nuts begin to color.
• Transfer to a paper towel to drain excess oil.
• NOTES : For a drier consistency substitute spray olive or corn oil.
• A good thing about making your own flavored nuts is creating the flavors you like, with as much or as little salt as you choose. Store in air- tight container, preferably tin.

Steps:

• Salad: In a small saucepan, bring water and rice to a boil. Reduce heat to low. Cover and cook 20 minutes or until done. Meanwhile, cut asparagus into 1/2" sections and blanch. Chop red pepper, green onion, peanuts and parsley. Zest and section orange. Mix all ingredients together including orange zest (quantity to your liking), but not orange slices. Refrigerate.
• Dressing: Whisk ingredients together and spoon over servings of rice salad as desired. Serve with orange sections.
• Time to make includes prep and cook times.