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Ingredients: 1 Pound(s) Cooked Asparagus 1 Ounce(s) Finely Ground Hazelnuts 2 Tablespoon(s) Parmesan Cheese; Grated 2 Teaspoon(s) Fresh asparagus, trimmed Directions: Wash asparagus under cold running water. Snap off lower end of each stalk with your fingers. Let the stalk break where it wants to, this will leave only the tender portion of the stalk. Young tender asparagus can be cooked in a steamer for 5-7 minutes, the more mature stalks for 7-10 minutes. Do not over cook asparagus, it will lose flavor and nutrients if over cooked. At the same time, place the hazelnuts and butter in a small heavy skillet. Heat until the butter melts and mix thoroughly. Remove from heat and stir in vinegar. Season with salt and pepper to taste. Pour hazelnut butter over hot asparagus. Serve at once. From: Syd's Cookbook.
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Use sharp paring knife to peel off tough white skin on lower stem and cut off the very end. When steamer is hot, steam spears until barely cooked. They are overcooked when the color is olive. Remove from steamer, drain a Chocolate butter frosting #1 Cream butter, add 1 cup sugar and cream together thoroughly. Add vanilla and chocolate. Add remaining sugar gradually, beating well after each addition. Thin with milk until of right consistency to spread. Makes enough frosting to cover 8x8x2-inch cak Soft peanut butter cookies Mix all ingredients and drop by teaspoonful onto ungreased cookie sheet. Press cookies out so that they are not completely flat, but they should still be slightly balled. Bake at 350 for approximately 10 minutes (watch them!). Immediately press with a for Chocolate peanut butter oatmeal cookies Chocolate Peanut Butter Oatmeal Cookies Blend sugar, margarine, cocoa and milk in a Large pan. Heat on stove over medium heat until well blended. Bring to a boil for exactly 11/2 min. Add peanut butter, oats, vanilla, and cinnamon. Mix well and spoon ont Ricotta and chocolate-hazelnut calzones Blend the ricotta, mascarpone, egg yolk, and powdered sugar in a food processor until smooth and creamy. Transfer the ricotta mixture to a small bowl, then cover and refrigerate for 30 minutes. Meanwhile, blend the strawberries and 1 tablespoon of sugar i Spargel in weisser sosse (white asparagus in w Drain asparagus spears, reserving 1/2 cup of the liquid. Heat margarine in a saucepan. Add flour; blend. Gradually pour in asparagus liquid and milk. Stir constantly over low heat until sauce thickens and bubbles. Add cooked ham and seas Peanut butter chocolate ice cream decadence (peanuts, pistachios, walnuts, etc.) Needed: 9"x5" loaf pan. Take the ice cream from the containers and place in two large bowls. Let stand at room temperature to soften slightly, stirring occasionally. While ice cream is softening Asparagus with blue cheese - gghol Snap ends off asparagus spears. Fill medium skillet with 1-inch water and bring to a boil. Add asparagus in single layer and cook 8 to 10 minutes or until tender. Drain well and arrange on a serving plate. Stir together vinegar and oil in sm Parmesan crusted chicken w. sage butter sauce Preheat oven to 450. Pound chicken breasts to -inch thickness. Whisk egg whites, cornstarch, and lemon juice in shallow dish for dipping mixture. Combine bread crumbs and next 5 ingredients (through lemon zest) for crusting mixture. Dip prepared chicke Halibut with blackberry butter To make blackberry butter: In a medium saucepan, place the shallot, garlic, vinegar, and berries. Over high heat, reduce the liquid to about 1 tablespoon, being careful not to let it scorch. Add the white wine and reduce again to about 1 tablespoo Asparagus with toasted pine nuts & lemon vinaigrette Snap off tough ends of asparagus. Remove scales from stalks with knife or vegetable peeler, if desired. Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender. Transfer to a serving plat Brownies ( peanut butter swirl ) Heat oven to 325-degrees. Butter a 13"x9" baking pan. Chop the unsweetened chocolate and melt it. Combine the flour, baking powder and salt. In a large pot, melt the butter. Let cool. Stir in the sugar and vanilla. Beat in eggs on Almond butter spread Stir to combine - enough for 8 slices bread. Use with fruit pie filling or other sweets. Asparagus cream soup 1. In medium saucepan melt Crisco; add onion and cook until tender. 2. Add frozen asparagus and chicken broth; cook uncovered 10 minutes over high heat. 3. Transfer mixture to blender and puree. (Or force mixture through a find wire sieve.) Peanut butter chip cookies 1. Preheat oven to 350. Cream butter and brown sugar until light and fluffy. Add peanut butter and eggs. Mix well. 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Nutritional Info Per S Chocolate peanut butter log In a small bowl, combine all ingredients and mix well. Place mixture on wax paper and shape into a log. Roll up wax paper and chill in the refrigerator at least 30 minutes. Asparagus soup #2 Snap off asparagus tips and set the stalks aside. Melt butter in a deep skillet with a cover. Add asparagus tips, onion, leeks, celery and potato. Cover lightly and cook over the very lowest heat until vegetables are soft, 20 minutes or more Pasta with goat cheese and asparagus 1. Scrape and trim the asparagus. Slice the spears on the bias, creating lengths of 1/4 inch. 2. In a kettle, bring 3 quarts of water to a boil. Add the fettuccine, boiling vigorously for 9 to 12 minutes. Do not overcook; the pasta should