Recipes

Serves 4 - 6

2 pounds ground Turkey

2 eggs  (beaten)

⅓ pound Cashew NutCrusters^TM Coating Mix

1 tablespoon southwest style seasoning

1 tablespoon olive oil

6 tablespoons ketchup OR salsa OR barbeque sauce

In a medium size bowl, mix together the beaten eggs, the Cashew NutCrusters^TM Coating Mix, the southwest seasoning, the olive oil and 4 tablespoons of the sauce (reserving 2 tablespoons for topping). Lightly mix in the ground turkey until the mixture is just blended. Form into a loaf and place into a lightly oiled loaf pan or onto a baking sheet. Bake @ 400 degrees for 30 minutes, top with remaining sauce and bake 15 more minutes.

A Small Rack of Lamb has 8 chops

1 Rack of Lamb-about 2 pounds-frenched*

1 Tablespoon good olive oil

1 Tablespoon minced garlic

3 ounces Pistachio NutCrusters^TM Coating Mix

Coating mix

Bring oven to 500 degrees. Have a small meat rack ready to roast the lamb. Bring the lamb to room temperature. Brush the fat side with olive oil, then rub with garlic, and finally pat on the Pistachio NutCrusters^TM Coating Mix. Cook at 500 degrees for 15 minutes, then lower oven to 300 degrees and cook another 15 minutes or until final doneness is achieved.

Chef's Note:*frenched means cutting off the fat between the rib bones down to the chops-you can do this or have the butcher do it.

Serves 6 - 8

2 pints fresh oysters

BREADING:

½ cup flour

½ cup cornmeal

⅓ pound Almond Lemon NutCrusters^TM Coating Mix

1 Tablespoon lemon pepper

2 teaspoon fresh rosemary leaves

oil for frying

Drain oysters. Thoroughly combine the 5 breading ingredients.  In batches of 8, shake oysters in breading, fry @ 350 degrees until browned. Remove to paper towel for a moment to drain and serve.

Serves 4

6- Large, tart plums

1 cup granulated sugar (or sugar substitute)

TOPPING: 

¼cup Oatmeal-regular

¼ cup brown or Turbinado sugar (*)

⅓ pound Macadamia-Coconut NutCrusters^TM Coating mix

2 tablespoons Apple Pie Spice

¼ cup melted butter

Preheat oven to 350 degrees. Lightly grease a casserole/serving dish. Cut the plums into 1 inch pieces leaving the skins on- and put in the casserole dish. Sprinkle with 1 cup granulated sugar. In a small bowl, mix together the dry topping ingredients then blend in the melted butter. Spread on the plums, bake at 350 degrees for 30-40 minutes or until browned and bubbly, serve warm with ice cream.

* Chef's Note: http://en.wikipedia.org/wiki/Turbinado_sugar

Serves 6 - 8

2-14.5 ounce cans- French cut green beans, drained

1 cup medium white sauce (or use a can of condensed cream of celery soup)

½ cup sour cream

1 tablespoon soy sauce

1 tablespoon Worcestershire sauce

3 ounces Almond/Lemon NutCrusters^TM Coating mix

Preheat oven to 350 degrees. In a medium sized bowl, combine white sauce, sour cream soy sauce and Worcestershire sauce and mix until smooth and creamy.  Add drained beans and lightly combine. Pour into a greased casserole dish. On top of the green bean mixture, spread Almond/Lemon NutCrusters^TM. Bake @ 350 degrees for 30 minutes or until lightly browned and bubbly.

Serves 6 - 8

3 pounds fresh broccoli spears

⅓ pound Cashew NutCrusters^TM coating mix

½ cup melted butter

1 Tablespoon Hot Sauce

Lightly steam broccoli until cooked but still crisp.  Immediately rinse with cold water to chill slightly. Arrange on a heatproof platter or serving dish. Mix the melted butter with the Cashew NutCrustersTM and pat onto the broccoli spears. Place under a broiler or in a very hot oven until the NutCrusters^TM coating is lightly browned.

Serves 6 - 8

2- Boneless, skinless chicken breasts halves- 6 to 8 ounces

2 large eggs

2 teaspoons cornstarch

1 Tablespoon fresh lemon juice

⅓ pound Pecan NutCrusters^TM Coating mix

Trim the chicken breasts and pound out until double in size(*).  Cut each breast in half making a total of 4 portions. Break eggs into a shallow baking dish, whisk slightly then blend in cornstarch and lemon juice until well mixed and smooth. Empty Pecan NutCrusters^TM Coating mix into a foil pie tin, Dip each chicken portion into the egg mixture, then into NutCrusters^TM Coating mix, patting the NutCrusters^TM Coating mix mixture lightly onto the chicken. Let the chicken breasts rest on a baking rack for ten minutes so the nut breading will "set."

Carefully fry in canola oil @ 350degrees until browned, this takes about 3-4 minutes on each side. Remove from frying oil and let drain slightly on paper towels before serving.

* Chef's note: An easy way to do this is to put them in a plastic storage bag and flatten with a kitchen mallet.  An electric skillet works fine for this recipe.)

Serves 6 - 8

2 pounds Shrimp, (peeled and deveined) 18 to 22 count

2 cups Seasoned flour

2 Cups Milk

2 large eggs

⅓ pound package Macadamia Coconut NutCrusters^TM Coating mix

oil for frying the shrimp

Thaw shrimp (if previously frozen) and rinse with cold water. With a paring knife, make a small shallow cut down the back of each shrimp then lightly flatten them with your thumb. You will then bread and batter them:  Foil pie tins work well for this, you'll need three:

·            In the first tin, place the 2 cups flour seasoned with salt and pepper or your favorite seasoning mix,

·            In the second tin, crack the eggs and-beating with a fork combine with the milk. This is called "egg wash",

·            Open the package of Macadamia Coconut NutCrusters^TM Coating mix into the third pan.

Heat frying oil to 350 degrees. Shake the shrimp in the seasoned flour until lightly coated, then dip into the egg wash, and finally the Macadamia Coconut NutCrusters^TM Coating mix, making sure the NutCrusters^TM Coating mix cover the shrimp by patting gently with a dry hand. Fry small batches at 350 degrees until golden brown, drain for about a minute on a paper towel then place in a very low oven to keep warm until serving. Serve with a fruit salsa as an accompaniment.

Serves 7

1 pound Catfish Filets*

2 cups seasoned flour

2 cups milk

2 large eggs

⅓ pound package Spicy Pecan NutCrusters^TM Coating mix

Canola or olive oil for frying

To bread and batter the catfish filets, use three foil pie tins:

·            In the first tin, place the two cups flour seasoned with salt and pepper or your favorite seasoning mix

·            In the second tin, break the 2 eggs and beat with milk.

·            Open the package of Spicy Pecan NutCrusters^TM Coating mix and place in the third pie tin

Heat frying oil to 350 degrees. Coat each catfish filet with the seasoned flour, then dip into the egg "wash", and finally coat with additional Spicy Pecan NutCrusters^TM Coating mix .Fry small batches until the fish filets are golden brown and place on a paper towel and drain for a minute before serving.

*Chef's Note: you may substitute any thin but firm textured fish filets for the catfish filets.

Serves 6

6 - 4 ounce boneless pork loin chops, trimmed of excess fat

2 tablespoon Dijon or Brown mustard

Canola or olive oil for frying

⅓ pound Pistachio NutCrusters^TM Coating mix

Preheat oven to 400 degrees. In a large cast iron or ovenproof skillet, heat a small amount of canola or olive oil (about 1/4 inch just enough to cover bottom of the skillet) until it just starts to sizzle. Sautee' the pork chops for 3 to 4 minutes on each side until lightly browned. Remove from heat. Brush tops of the pork chops with the mustard, Lightly pat Pistachio NutCrusters^TM onto the mustard covered chops. Bake in the oven for an additional 12 minutes or until done.