Teriyaki Walnuts Recipes

Steps:

• Preheat oven to 350 degrees.
• Line large baking sheet with foil or parchment paper; spread walnuts in an even layer.
• Bake, stirring once or twice, until lightly browned and fragrant.
• 10 to 12 minutes.
• Reduce oven temperature to 300 degrees.
• In a large frying pan over medium heat, toast sesame seeds until pale golden brown, 3 to 5 minutes.
• Set aside in a separate bowl.
• In the same pan, combine the orange juice concentrate, soy sauce, sesame oil, sugar, ginger, garlic and chiles.
• Bring to a boil.
• Add walnuts and cook stirring until liquid has evaporated.
• Add sesame seeds, stirring to coat evenly.
• On the baking sheet, spread walnut mixture in a single layer.
• Bake until nuts are glazed and dry.
• 8 to 10 minutes.
• Let cool.
• Store in an airtight container at room temperature for up to 1 week.

Steps:

• Line a jelly-roll pan with foil.
• Spread the nuts on the foil lined pan.
• Combine the remaining ingredients for the walnuts, except the kosher salt, in a saucepan and heat until the sugar is dissolved.
• Pour the sauce over the nuts, making sure to coat them well.
• Bake at 350 for 15-20 minutes.
• Place the toasted nuts on lightly oiled foil and sprinkle with the salt if desired.
• Assembly: Add the Amaretto to the cream cheese and mix well.
• Place a teaspoon of the cheese on each apricot and top with a walnut.

Steps:

• Sauté onions and carrots with oil in a wok or large pot until onion is tender. • Add mushrooms, broccoli and nuts and stir for one or two minutes.
• Add the water, cover with a lid, and simmer for a few minutes until broccoli is bright green. Don't overcook. • Add soy sauce, salt and pepper, and cornstarch dissolved in cold water (to thicken the sauce).
• Serve with brown rice or whole-grain noodles.
• Variations: Be creative! Experiment with different combinations of fresh veggies, tofu, seeds or nuts. For more flavour, try adding ginger, garlic, or miso.
• Source: Source: Vegetarian Tastes of Toronto, p. 71.

Steps:

• Heat walnuts in a dry skillet over medium-high heat 1 to 2 minutes until walnuts are slightly toasted.
• Set aside and reserve.
• Coat a 12-inch nonstick skillet with vegetable cooking spray and set over medium-high heat.
• Add onion and sauté, stirring occasionally, 3 minutes.
• Add chicken and sauté, stirring occasionally, until chicken is golden brown and cooked throughout, about 6 minutes.
• Stir in broccoli, carrots, snow peas, sauce and walnuts; heat through.
• To assemble, place tortillas on work surface.
• Cover with rice, dividing equally, leaving a 1-inch border empty on each tortilla.
• Top with chicken mixture, dividing equally.
• Beginning at the bottom of each tortilla, roll the bottom over the filling, then fold in the sides, and lastly, roll the bottom over the filling to enclose the package.