A great ATK recipe.
- 3/4 cup good mayo
- 3/4 cup sour cream or Greek yogurt
- 2 T freshly squeezed lemon juice
- 2 ounces (1/2 cup) crumbled feta cheese
- 1T fresh dill (1 1/2 t dried)
Mix all together. Tastes best when allowed to sit for a few hours for flavours to blend.
- ½ large egg white
- ¼ cup granulated white sugar
- ¼ cup brown sugar, packed
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¾ teaspoon sea, or kosher, salt
- Large pinch to 1/8 teaspoon cayenne pepper
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoons water
- 2 to 3 ½ cups raw pecan halves
- Preheat oven to 300F.
- Line a large baking sheet with parchment paper.Using an electric mixer, or a whisk, beat egg white until foamy, about 1 minute with the mixer.Add sugar, brown sugar, spices, salt, vanilla and water. Whisk until well combined – it will get thick-ish – about 45 seconds with the mixer.Gently stir in pecans until well coated. The original recipe calls for 2 cups of pecans for this amount of “candy”, but it will coat almost 4 cups very nicely.Pour nuts onto baking sheet, and spread out so that they are in a single layer.Bake for a total of 40 minutes, taking out and stirring/flipping the nuts after the first 20 minutes.Remove from oven and cool completely.
- Break apart into single nuts.
- Store in an airtight container at room temperature.
These are great on a spinach salad dressed with citrus vinaigrette. For nuts that are great “out of hand”, try Maple Roasted Almonds.
No matter what I do, mine never taste as good as my dear friend Ruby’s, even though I’ve had lessons from her! I’m the luckiest woman in the world that she brings me treats when she makes them…when I eat Ruby’s Filipino spring rolls, it’s like I’ve died and gone to heaven. Here’s the recipe that she wrote out (but she doesn’t follow it, she just cooks “off the top of her head”):
- 2 cloves garlic, chopped
- 1 small onion, minced
- 1/2 lb minced pork
- 1 Tablespoon patis (fish sauce)
- 1 medium potato, cut into cubes
- 1 cup julienned green beans
- 1 cup finely shredded cabbage
- 1 cup bean sprouts
- 1 package spring roll wrappers (the thin kind, not egg roll wrappers)
- 1 cup vegetable oil, for frying
In a wok or large frying pan, sauté garlic until brown. Add onions and sauté until transparent. Mix in pork and stir-fry until meat is opaque and loses its colour. Add the fish sauce and potato cubes; cook until potatoes are tender. Add green beans and cabbage. When vegetables are cooked, mix in the bean sprouts. Let cool before wrapping mixture.
Follow the instructions on wrapper package on how to wrap spring rolls. When ready, fry in hot oil until wrapper is brown and crispy. turn over and fry the other side. Serve warm with *dipping sauce. We also like these served with Asian sweet chilli sauce, available at Asian grocers and in the Asian section at grocery stores. YIELD: 20 to 25 spring rolls.
- 2 cloves garlic, minced
- 1 cup vinegar
- salt and pepper, to taste
Mix all sauce ingredients together in small bowl.