Zucchini Mushroom Saute

zucchini mushroom saute

Zucchini Mushroom Saute

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Ingredients
  1. 1/4 cup butter
  2. 1 lb. zucchini, sliced
  3. 1 green bell pepper, sliced
  4. 1 red bell pepper, sliced
  5. 1 garlic clove or 1/8 tsp. garlic powder
  6. 1 cup mushrooms, sliced
  7. 1/8 tsp. pepper
  8. 1/2 cup Sunnyland Slivered Almonds
Instructions
  1. In large skillet, melt butter. Sauté zucchini, peppers and garlic until tender-crisp, stirring occasionally. Add mushrooms. Sauté 10 minutes or until all vegetables are tender, tossing well. Before serving mix in nuts. Serve hot. Serves 6.
Notes
  1. Recipe Picture by love, life and decorating.com
Sunnyland Farms https://www.sunnylandfarms.com/

Tomatoes Stuffed With Spinach, Raisins And Almonds

tomatoes stuffed with spinach, raisins and almonds 3

Tomatoes Stuffed With Spinach, Raisins And Almonds

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Ingredients
  1. 4 large tomatoes, hollowed out
  2. 2 lbs. fresh spinach, (or 2 cups frozen)
  3. 1 1/2 tsp. olive oil
  4. 1 tsp. fresh garlic, finely chopped
  5. 1/4 cup Sunnyland Raisins
  6. 2 Tbsp. Sunnyland Slivered Almonds
  7. Freshly ground pepper
  8. 1 Tbsp. Parmesan cheese, freshly grated
Instructions
  1. Steam spinach for a minute or two until wilted. Drain in a colander; press out water. Chop spinach coarsely.
  2. Pour olive oil into a heavy pot, add garlic and stir 2 - 3 minutes over medium heat. Add raisins and almonds, and cook two minutes. Add spinach and pepper.
  3. Spoon into hollowed-out tomatoes. Sprinkle with cheese, and brown lightly under broiler or in oven. Serves 4 to 6.
Sunnyland Farms https://www.sunnylandfarms.com/

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/

Creamed Onions With Peanuts

Creamed Onions With Peanuts
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Ingredients
  1. 16 whole small white onions, peeled
  2. 2 Tbsp. unsalted butter
  3. 2 Tbsp. flour
  4. 1/4 tsp. salt
  5. 2 cups milk
  6. 1/4 cup whole Sunnyland Toasted/Salted Virginia Peanuts
  7. 1/4 cup Sunnyland Toasted/Salted Virginia Peanuts, coarsely chopped
  8. 3/4 cup buttered bread crumbs
Instructions
  1. Preheat oven to 400°. Grease 1 quart casserole dish. Cook onions in boiling water until tender; drain and put into casserole. Melt butter over medium heat; slowly stir in flour and salt. Slowly stir in milk; cook, stirring continuously, until smooth and slightly thickened. Pour this sauce over onions. Stir in 1/4 cup peanuts. Top with buttered crumbs. Bake 15 minutes or until casserole is bubbly and lightly browned. Yield: 5 servings.
Notes
  1. Recipe Picture from aperiodictableblog.com
Sunnyland Farms https://www.sunnylandfarms.com/