1/2 lb unsalted macadamia or whole cashew, nuts
2 tsp liquid honey
1 tsp butter
3/4 tsp curry powder
1/2 tsp ground cumin
1/4 tsp salt
Directions
If salted nuts are used, eliminate salt from the ingredient list.
Place macadamia nuts in large bowl; set aside.
In saucepan or microwaveable bowl, heat honey, butter, curry powder,
cumin and salt over low heat until blended; pour over nuts, stirring
to coat well.
Spread a single layer on baking sheet; bake in 325F=160C oven,
stirring frequently, for 10-15 minutes or until lightly roasted and
fragrant.
Let cool completely. Nuts can be stored in an airtight container for
up to
2 days. Per 1/4 cup: 140 calories, 2 g protein, 14 g fat, 4 g
carbohydrate
Dinner menu: Aloha For Six: Party Planner Info Aloha For Six: Golden
Curry Macadamia Nuts Aloha For Six: Chicken Salad With Soft And
Crispy Noodles Aloha For Six: Ginger-Glazed Pork Tenderloins Aloha
For Six: Citrus Sweet Potatoes Aloha For Six: Stir-fried Broccoli And
Sweet Onions Aloha For Six: Lime Custard With Mange Sauce; or Aloha
For Six: Coconut Cookies
Source: Canadian Living Magazine March 1996 by Karen Barnaby
[-=PAM=-] PA_Meadows@msn.com
Servings: 3 cups
Aloha For Six: Golden Curry Macadamia Nut Recipe brought to you by Recipe Ideas
Categories: Nut
The History of Recipes
Written cooking instructions as an idea can be tracked way back into history, in fact as far as early Egypt, and possibly even further. However, in the main part, these early records were just very simple pictorial instructions for food preparation.
In an interesting twist, the most ancient recipe discovered, according to academics are some stone tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful. Later on, in The time of the romans 25BC a roman called Apicius compiled a collection of scripts showing how to cook the recipes prepared by wealthy roman citizens. He describes how the meals of wealthy Romans were separated into hors d`oeuvre, main course and desserts, something we still use today. Aspicius recounts how the early Romans were skilled in the use of a wide range of aromatic flavors, including some that we all recognise such as thyme, fennel and asafoetida. Continuing our culinary historical journey, there were a couple of books which were published in the 1300s - a cookery book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these are nothing to do with the indian food that is served today, but instead descriptions of the types of food prepared by the cooks of the upper classes of that period. Later, in the fifteenth century, knights returning from the crusades brought us a variety of spices and herbs from middle-east cuisine, such as rosemary and coriander. The introduction of these new tastes caused a surge in recipe publications, some of which are kept safe in academic collections. For the decades that followed, the rich families of Wesstern Europe competed to serve up the most exotic meals, and because of this cooks and their recipe collections were greatly in demand. However, it wasn`t until the 1800s that haute cuisine and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collating, verifying, and recording the recipes of their peers. By the time we get to the 1900s, cooking publications are highly popular mostly due to higher levels of literacy, people having more free time and being a little richer. The arrival of television brings us TV cooks and the recipe books that accompanied them. And that brings us to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Aloha For Six_ Golden Curry Macadamia Nut recipe.
