Macadamia And Ginger Stuffing Food

GINGER & MAPLE MACADAMIA NUT COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Gradually beat in syrup. In another bowl, whisk flour, spices, salt and baking soda; gradually beat into creamed mixture. Stir in nuts., Divide dough in half; shape each into a 12-in.-long roll. Wrap in plastic; refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until set. Cool on pans 2 minutes. Remove to wire racks to cool completely., Dip each cookie halfway into melted candy coating; allow excess to drip off. Place on waxed paper-lined baking sheets; sprinkle with crystallized ginger. Refrigerate until set.

MACADAMIA AND GINGER STUFFING

Steps:

• Preheat oven to 350°F. Place bread cubes on baking sheet. Bake until dry and firm, stirring occasionally, about 18 minutes. Transfer to very large bowl.
• Melt butter in heavy large skillet over medium-high heat. Add sausage, shallots and ginger. Sauté until sausage is cooked through, breaking up meat with back of spoon, about 10 minutes. Transfer to bowl containing bread cubes. Mix in green onions and next 4 ingredients. (Can be made 1 day ahead. Cover; chill.)
• Butter 13x9x2-inch baking dish. Mix enough chicken broth into stuffing to moisten. Season with salt and pepper. Mix in eggs. Transfer stuffing to prepared dish. Cover with foil. Bake 45 minutes. Uncover and bake until golden brown on top, about 10 minutes longer.

MACADAMIA NUT DRESSING FOR TURKEY (THANKSGIVING)

Steps:

• Pour the turkey drippings into a very large frying pan.
• Saute onions and celery until tender but still slightly crisp.
• Stir bread cubes, macadamia nuts and pineapple. if desired, into the onions and celery.
• Pour over the stock and beaten eggs. Fold in thoroughly.
• Season with salt and pepper and serve in a warmed casserole.

GINGER AND MACADAMIA NUT BALLS

Steps:

• Combine biscuits and nuts in bowl.
• Add the condensed milk, butter and golden syrup to a saucepan and stir over a low heat until combined.
• Stir into biscuit mixture.
• Form into balls and then roll in coconut.
• Refrigerate.

BACON, MACADAMIA AND CURRANT STUFFING

Steps:

• Preheat oven to 200C (390F).
• Using a large frying pan, heat butter and oil over medium heat. Add onions, garlic and bacon. Cook, stirring occasionally, for 10 minutes or until onions are soft. Add currants and cook another 3 minutes.
• Combine breadcrumbs and nuts in a large bowl and add bacon mixture. Season with salt and pepper. Mix until combined (use your hands rather than a spoon or other utensil).
• Press mixture into lightly greased 1/3-cup muffin holes. Bake for 20-25 minutes - sutffin should be firm to touch in the centre and golden around the edges.
• Serve warm or at room temperature with turkey or pork.

MACADAMIA & GINGER FINGERS

Steps:

• Preheat oven to 350ºF. Line a 9"x9" brownie pan with baking parchment, extending the paper just above the edges of the pan.
• Beat the butter and sugar in a bowl with an electric mixer until light and fluffy. Add the flour and ground ginger; beat on low speed until just combined.
• Spread evenly into prepared pan and bake for about 10-15 minutes or until lightly browned. Cool in pan.
• For topping - combine butter, golden syrup and icing sugar in a small saucepan and stir over a medium heat until mixture is smooth, about 5 minutes. Stir in nuts and finely chopped crystallised ginger.
• Spread hot macadamia topping evenly over cooled base. Return to oven and bake for about 10 minutes - the nuts should be just turning brown, keep an eye on them.
• Cool in pan and then cut into fingers or squares.
• TIP: recipe says to make sure the base is cooled to room temperature before spreading the hot nut/ginger topping over.

MACADAMIA AND GINGER SHORTBREAD

Steps:

• Preheat oven to 130C (fan forced).
• Spread nuts on a baking tray and cook for 7 to 8 minutes, or until lightly golden and then cool and chop.
• Use electric beaters to beat butter and sugar until light and creamy and then add sifted flours, using a butter knife to mix together, then add the ginger and macadamia nuts and mix.
• Gather dough together and turn out onto a sheet of non-stick baking paper and press dough out to a 25cm round.
• With dough still on the paper, lift it onto a baking tray and use your fingers to pinch the edges to give a fluted effect.
• Score dough into wedges and prick with a fork and sprinkle the extra sugar on.
• Cook for 35 minutes, or until firm and pale golden.
• Cool on tray, dust with icing sugar and then cut into wedges.

MACADAMIA AND GINGER STUFFING

Steps:

• Preheat oven to 350°F
• Place bread cubes on baking sheet.
• Bake until dry and firm, stirring occasionally, about 18 minutes.
• Transfer to very large bowl.
• Melt butter in heavy large skillet over medium-high heat.
• Add sausage, shallots and ginger.
• Saute until sausage is cooked through, breaking up meat with back of spoon, about 10 minutes.
• Transfer to bowl containing bread cubes.
• Mix in green onions and next 4 ingredients. (Can be made 1 day ahead. Cover; chill.).
• Butter 13x9x2-inch baking dish.
• Mix enough chicken broth into stuffing to moisten.
• Season with salt and pepper.
• Mix in eggs.
• Transfer stuffing to prepared dish.
• Cover with foil.
• Bake 45 minutes.
• Uncover and bake until golden brown on top, about 10 minutes longer.