Sweet Potato, Peaches & Cashew Bake

sweet potato and cashew bake

Sweet Potato, Peaches & Cashew Bake

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Ingredients
  1. 1/2 cup packed brown sugar
  2. 1/3 cup Sunnyland Cashews, broken
  3. 1/2 tsp. salt
  4. 1/4 tsp. ground ginger
  5. 2 lbs. sweet potatoes, cooked, peeled and cut crosswise into thick pieces
  6. 1 (8 oz.) can peach slices well drained, reserve syrup
  7. 3 Tbsp butter or margarine
Instructions
  1. Combine brown sugar, cashews, salt and ginger. In 10’’ x 6’’ x 2’’ baking dish layer half the sweet potatoes, half the peach slices; sprinkle with half the brown sugar and cashew mixture. Repeat layers. Dot each layer with butter or margarine. Bake, covered, in 350° oven for 30 minutes. Uncover and bake about 10 minutes more. Heat peach syrup and spoon over potatoes before serving. Yield: 6 to 8 servings.
Notes
  1. Recipe Picture by food.com
Sunnyland Farms https://www.sunnylandfarms.com/

Sunday Sweet Potatoes

Sunday Sweet Potatoes
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Ingredients
  1. 3 medium apples, peeled, cored and sliced
  2. 3 medium sweet potatoes
  3. 1/2 cup brown sugar
  4. 1/3 cup butter
  5. 1/2 cup oat bran
  6. 1/2 cup quick cooking oatmeal
  7. 3/4 tsp. cinnamon
  8. 1 cup Sunnyland Small Pecan Pieces
Instructions
  1. Peel sweet potatoes and cut into slices. Mix apples and potatoes with brown sugar. Combine oat bran, oatmeal and cinnamon. Cut butter into oat bran mix until mixture is crumbly. Add pecans and mix well.
  2. Pour apples and potatoes into a greased baking dish. Sprinkle crumbly pecan mixture on top. Bake at 350° for 45 minutes or until potatoes are tender. Serves 4 - 6.
Notes
  1. Recipe Picture from allrecipes.com
Sunnyland Farms https://www.sunnylandfarms.com/

Roasted Red Potatoes With Cheese & Pecans

Roasted Red Potatoes With Cheese & Pecans
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Ingredients
  1. 8 red potatoes, cooked, peeled, cubed
  2. 1/2 lb. sharp Cheddar cheese, cubed
  3. 1 cup mayonnaise
  4. 1/2 cup chopped green onions
  5. 1 tsp. celery seed
  6. Salt and pepper to taste
  7. 1/2 lb. bacon, fried and crumbled
  8. 1/2 cup Sunnyland Pecan Pieces
Instructions
  1. Toss potatoes with cheese, mayonnaise, green onions and seasonings. Turn into a buttered 13’’ x 9’’ baking dish. Combine bacon and pecans; spread over potato mixture. Bake at 325° for 30 minutes or until thoroughly heated. Serve warm. Yield: 8 to 10 servings.
Notes
  1. Recipe Picture from food.com
Sunnyland Farms https://www.sunnylandfarms.com/

Pasta in Parsley Nut Sauce

Pasta in Parsley Nut Sauce
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Ingredients
  1. 1 cup broccoli florets
  2. 1 lb. dried pasta
  3. 2 shallots, finely chopped
  4. 1 Tbsp. olive oil
  5. 2 tsp. minced garlic
  6. 1 medium red bell pepper, cored and cut into thin slices
  7. 1 cup snow peas, ends and strings removed
  8. 5 ounces grated Parmesan cheese
  9. 1/2 cup Sunnyland Small English Walnut Pieces
  10. 1 cup fresh parsley, finely chopped or 1 Tbsp. dried
  11. 1/3 cup dry sherry, optional
Instructions
  1. Cook broccoli in boiling water; drain. Set aside.
  2. Cook pasta in boiling water; drain, reserving 1/2 cup water. Set aside.
  3. Meanwhile, in a large skillet sauté the shallots in olive oil over moder-ately low heat until transparent, about 5 minutes. Add garlic, bell pepper; cook until tender. Add snow peas; sauté 3 or 4 minutes until tender. Blend Parmesan cheese and walnuts in a food processor; add to skillet. Add broccoli, parsley, 1/2 cup of pasta water. Stir in the sherry and return to a boil. Pour over pasta and serve.
Notes
  1. Recipe Picture by allrecipes.com
Sunnyland Farms https://www.sunnylandfarms.com/

Party-Fare Pasta

Party-Fare Pasta
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Ingredients
  1. 1 clove garlic, minced
  2. 1/4 cup chopped onion
  3. 2 Tbsp. olive oil or butter
  4. 1/2 cup coarsely chopped Sunnyland Toasted Virginia Peanuts
  5. 1/4 cup chopped ripe olives
  6. 1/4 cup minced fresh parsley
  7. 1 tsp. lemon juice
  8. 1/8 tsp. pepper
  9. 1/8 tsp. crushed dried basil
  10. 8 oz. spaghetti, cooked and drained
  11. 1/3 cup grated Parmesan cheese
Instructions
  1. Sauté garlic and onion in oil until onion is tender. Add remaining ingredients except cheese. Toss together; heat 2 minutes. Toss with Parmesan cheese. Yield: 4 to 6 servings.
Notes
  1. Recipe Picture by lilmissbossy.com
Sunnyland Farms https://www.sunnylandfarms.com/

Hazelnut Manocotti

Hazelnut Manocotti
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Ingredients
  1. 1 (8 oz.) pkg manicotti pasta
  2. 1 cup coarsely chopped Sunnyland Toasted/Salted Hazelnuts
  3. 1 pkg. frozen chopped spinach, thawed and drained well
  4. 1/2 cup low-fat cottage cheese
  5. 1/2 cup sliced green onions
  6. 1 tsp. garlic salt
  7. 1/4 tsp. pepper
  8. 1/4 tsp. nutmeg
  9. 2 eggs, slightly beaten
  10. 2 to 3 cups tomato spaghetti sauce
Instructions
  1. Precook manicotti in boiling water until partially softened (about 5 min.); drain. Mix hazelnuts, spinach, cottage cheese, onion, seasonings and eggs; fill manicotti. Cover bottom of a 2 quart baking dish with one cup spaghetti sauce. Arrange filled manicotti in a single layer in baking dish. Allow space between each for expansion during cooking. Cover with remaining sauce. Cover dish and bake at 375° for 40 to 45 minutes. Yield: 6 to 8 servings.
Notes
  1. Recipe Picture by tastebook.com
Sunnyland Farms https://www.sunnylandfarms.com/

Green Beans With Sauteed Almonds

Green Beans With Sauteed Almonds
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Ingredients
  1. 1 lb. green beans, trimmed
  2. Salt to taste
  3. 4 Tbsp. unsalted butter, divided
  4. 1/2 cup Sunnyland Sliced Almonds
Instructions
  1. In a heavy saucepan, bring to boil enough water to cover beans. Add beans and salt to taste and boil for 5 to 7 minutes, until they lose their crunch. Drain and toss with 3 Tbsp. butter.
  2. While beans are cooking, melt remaining Tbsp. of butter in small saucepan; add almonds. Sauté, stirring constantly, until almonds are just golden. Watch carefully to keep from burning. Toss with green beans. Serve while hot. Yield: 8 servings.
Notes
  1. Recipe Picture from foodnetwork.com
Sunnyland Farms https://www.sunnylandfarms.com/

Butternut Squash With Walnuts

Butternut Squash With Walnuts
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Ingredients
  1. 2 butternut squash, halved lengthwise, and seeded
  2. 1 cup water
  3. 2 Tbsp. butter
  4. Salt and pepper to taste
  5. 1/2 cup Sunnyland Small English Walnut Pieces, Toasted
Instructions
  1. Preheat oven to 350°. Place squash, cut side down, in 13” x 9” x 2” glass baking dish. Pour water over squash. Bake until skin on squash is blistered and brown and flesh is tender, about 1 hour and 15 minutes.
  2. Turn squash cut side up. Cool slightly. Scoop out flesh and transfer to medium bowl, leaving 1/3’’ shell. Mash flesh. Add butter and stir until melted. Season to taste with salt and pepper. Spoon squash back into shells. Sprinkle with chopped walnuts and serve. Yield: 4 servings.
Notes
  1. Recipe Picture by cookingwithbarryandmeta.blogspot.com
Sunnyland Farms https://www.sunnylandfarms.com/

Baked Eggplant

Baked Eggplant
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Ingredients
  1. 1 large eggplant
  2. 3/4 cup bread crumbs
  3. 2 eggs
  4. 2 Tbsp. butter
  5. 1 tsp. salt
  6. 3/4 cup Sunnyland Small Pecan Pieces
Instructions
  1. Peel and dice eggplant; cook until tender. Drain and mash. Stir in other ingredients. Pour into a buttered baking dish; bake in 375° oven until brown. Serves 4.
Sunnyland Farms https://www.sunnylandfarms.com/

Asparagus With Cashews

Asparagus With Cashews
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Ingredients
  1. 1 1/2 lbs asparagus
  2. 2 Tbsp olive oil
  3. 2 tsp sesame oil
  4. 2 tsp ginger, minced
  5. 1/2 cup mushrooms
  6. 1/2 cup Sunnyland Cashews Toasted and Salted
  7. 1 Tbsp soy sauce
Instructions
  1. Preheat wok or skillet to medium high or 325°.
  2. Snap off tough ends of asparagus. Cut asparagus into 2 inch pieces.
  3. Pour oils around top of a preheated wok or skillet for 2 minutes. Add ginger, stir-fry for 30 seconds.
  4. Add asparagus, and stir fry for 2 minutes.
  5. Add mushrooms, and stir fry 5 minutes or until asparagus is crisp-tender.
  6. Add cashews and soy sauce; toss gently.
Notes
  1. Recipe Picture on food.com
Sunnyland Farms https://www.sunnylandfarms.com/