Pecan Waffles With Tuna Apple Salad Food

PECAN WAFFLES

Steps:

• In a bowl, combine flour, baking powder and salt. Combine egg yolks, milk and oil; stir into dry ingredients. Beat egg whites until stiff; fold into batter. , Sprinkle hot waffle iron with 2 tablespoons pecans. Pour 1/4 to 1/3 cup of batter over pecans and bake according to manufacturer's directions until golden brown. Repeat with remaining pecans and batter. Serve with syrup.

APPLE PECAN SALAD

Steps:

• Whisk together Miracle Whip, milk and sugar until smooth. Place fruits in another bowl; add dressing and toss to coat. Gently stir in marshmallows and pecans. Refrigerate, covered, at least 2 hours before serving.

APPLE TUNA SANDWICHES

Steps:

• In a large bowl, combine the first six ingredients; stir in tuna and apple. Spread 1/2 cup tuna mixture on three slices of bread. Top with lettuce and remaining bread.

SOUTHERN APPLE TUNA SALAD

Steps:

• Stir the tuna, olive oil, mayonnaise, apple, onion, relish, and dill together in a bowl until evenly mixed. Season with salt and pepper. You can serve immediately, though is tastes much better after being refrigerated overnight.

NUTTY PECAN WAFFLES

Steps:

• Preheat waffle iron. In a large mixing bowl, sift together flour, baking powder, sugar and baking soda. In a separate bowl, beat together egg yolks and milk. Add milk mixture, butter and oil to flour; stir gently to combine. Beat egg whites until stiff peaks have formed; fold into batter.
• Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron and sprinkle generously with chopped pecans. Cook until golden brown. Keep warm in oven while remaining waffles cook.

APPLE PECAN TUNA SALAD

Steps:

• Chop unpeeled Granny Smith (or any tart, crunchy apple -- Fuji and Gala are also good).
• Sprinkle lemon juice (fresh or bottled) over apples and toss to coat evenly.
• Add drained tuna fish and flake, mixing with apples.
• Add celery, onion, and mayonnaise. Amount of mayonnaise may be adjusted according to texture preference. More crumbly (less mayonnaise) is better to eat with a fork on a lettuce leaf. More "pastey" texture is better for sandwiches.
• Taste, and add a pinch of sugar and salt if needed. (Some apples require a tiny bit of sugar).

PECAN WAFFLES WITH TUNA-APPLE SALAD

Steps:

• Make the salad: In a bowl, whisk the mustard, vinegar, salt, pepper, and honey together; slowly add the olive oil, whisking all the while, until the dressing is well blended and does not separate.
• Whisk in the buttermilk.
• Drain the tuna and empty it into the bowl, pulling it out of the cans with the tines of a fork--a method that produces large chunks.
• Add the rest of the ingredients and toss to mix; taste and add more salt/pepper, if needed.
• Make the waffles: preheat your waffle iron; if you want to hold the finished waffles until serving time, preheat your oven to 200°.
• Melt the butter; reserve.
• Put the 1/3 cup pecans into the workbowl of a food processor fitted with a metal blade; pulse several times to finely chop.
• Turn the chopped nuts out onto a piece of waxed paper and reserve.
• Add the flour and 1/2 cup pecans into the workbowl and pulse several times to mix, then process until the nuts are pulverized.
• Add in the baking powder, salt, and pepper; pulse once or twice to mix.
• In a bowl, whisk together the milk and eggs; with the motor running, add the egg mixture to the food processor, processing until just blended.
• Add the melted butter and pulse 3 times.
• Add the parsley, chives, and reserved chopped pecans; pulse to mix.
• You can either pour the batter onto the iron directly from the workbowl or transfer the batter to a wide-mouthed pitcher or bowl.
• Lightly spray or butter the grids or your iron; brush or spray the grids again only if subsequent waffles stick.
• Spoon out 1/2 cup of batter (or the amount recommended by your waffles manufacturer) onto the iron and spread it gently across the grids with a metal spatula or wooden spoon.
• Close the lid and bake until very lightly browned and nicely crisped.
• Serve immediately or keep finished waffles, in a single layer, on a rack in the preheated oven while you make the rest of the batch.
• You can enjoy these waffles when they're just slightly warm or even at room temperature, but their flavor is nuttier when they are hot.
• Serve--toss the salad once before serving; place a waffle in the center of a plate and top with a generous helping of Tuna-Apple Salad.

ALMOST-FAMOUS PECAN WAFFLES

Steps:

• Preheat the oven to 350 degrees F. Spread the pecans on a baking sheet; bake until toasted, 5 to 7 minutes. Let cool, then chop. Reduce the oven temperature to 200 degrees F.
• Whisk the flour, sugar, salt, baking powder and baking soda in a large bowl. Whisk the egg, milk, buttermilk and vanilla in a separate bowl until combined. Stir the egg mixture, melted butter and shortening into the dry ingredients until just combined. (The batter will be lumpy.)
• Preheat a waffle iron and brush with melted butter. Ladle some batter into the iron (about 1/2 cup, depending on your waffle iron); sprinkle with 2 tablespoons toasted pecans. Cook until golden brown, then transfer the waffle to a baking sheet and keep warm in the oven. Repeat with the remaining batter. Top the waffles with butter and maple syrup.

TUNA GRAPE SALAD

Steps:

• Toss together apples, lettuce, tuna, and grapes.
• Set aside.
• Combine Miracle Whip, lemon juice, and salt.
• Toss dressing with tuna mixture.

TOSSED SALAD WITH TUNA FISH

Steps:

• Combine lettuce, apple cubes, mandarin oranges, tuna and macadamia nuts in a large salad bowl.
• Blend mayonnaise, yogurt and lemon juice in a small cup to create dressing.
• Pour dressing over the salad and toss.

APPLE-PECAN SALAD

Steps:

• In large bowl, toss salad greens, apple, cranberries and pecans.
• In small bowl, stir lemon juice, oil, honey and salt with wire whisk until well blended. Drizzle dressing over salad; toss to coat. Sprinkle with cheese.

TUNA WALDORF SALAD

Steps:

• Sprinkle Lemon juice over apples right after chopping.
• Mix together rest of ingredients.
• Use more mayonnaise if you want a creamier filling.
• Use as a filling for sandwiches or puffs.
• Note: For sandwiches I like to use the courser grained breads.
• For puffs use shells as for cream puffs.
• Serve either at room temperature or chilled.