Highest Rated
- Chicken With Grape Mustard Cream Sauce
(5 out of 5) - A Catchall Casserole (5 out of 5)
- Swiss Chicken Enchiladas (5 out of 5)
- Turkey Ranchero (5 out of 5)
- Black Bean Dip 3 (5 out of 5)
- A Happy Home Recipe (5 out of 5)
- Steak Tartare 1 (5 out of 5)
- A&W Root Beer (5 out of 5)
- Artichoke And Oyster Soup (5 out of 5)
- Neuchatel Cheese Fondue (5 out of 5)
Pistachio Fluffy Frosting
Yields: 1 serving(s)
Ingredients
- 1 1/2 cup(s) milk; cold
- 1 small pistachio instant pudding
- 8 ounce(s) cool whip
Directions
- Pour milk into deep, narrow-bottom bowl and add cool whip & pudding.
- Beat slowly to blend.
- Gradually increase beating speed to high & whip until mixture will form soft peaks, 4-6 minutes.
- 3 cups keep refrigerated.
Pistachio Fluff
Yields: 16 serving(s)
Ingredients
Patti - Vdrj67a
- 56 ritz crackers; crushed
- 1/2 cup(s) margarine; melted
- 2 small pistachio instant pudding
- 2 cup(s) milk
- 2 pint(s) vanilla ice cream; softened
- Cool whip
Directions
- Mix together cracker crumbs and melted margarine.
- Pat into 9×13 pan.
- Bake at 325~ for 10 minutes; cool.
- Blend together dry pudding mix, milk and ice cream.
- Pour over cooled crust.
- Refrigerate until firm.
- Do not freeze.
- Cover with whipped topping.
- Refrigerate until serving time.
- Cut into squares.
- Note: can use any flavor pudding.
Pistachio Encrusted Salmon With Beurre Blanc
Yields: 1 serving(s)
Ingredients
- 6 salmon fillets; (4 to 6oz)
- 1 cup(s) pistachios; shelled and finely ground
- 1/2 cup(s) white wine
- Lemon juice of 1 1/2 lemons
- Lemon zest; to taste
- 1/4 pound(s) cold butter; cubed
- Chives
Directions
- For gourmet friday from craig jervis/the mad platter.
- Directions: pat salmon in ground pistachios, then sear both sides in hot skillet until nuts are golden.
- This can be done ahead of time finish in a 400 oven until done.
- For the beurre blanc, reduce wine, lemon juice and shallots in a skillet.
- Whisk in lemon zest and cold butter.
- Add chives just before serving.
- Pour over salmon and serve immediately.
- Garnish with lemon twist and chives.
- Serve with basmati rice and fresh vegetables.
Pistachio And Almond Milk Pudding
Yields: 6 serving(s) - Preparation Time: 10 minutes
Ingredients
- 175 gram(s) unsalted shelled pistachio nuts; (6oz)
- 40 gram(s) blanched almonds; (1 1/2oz)
- 25 gram(s) dried vermicelli; (1oz)
- 50 gram(s) butter; (2oz)
- 600 milliliter(s) milk; (1pint)
- 75 milliliter(s) single cream; (3 fl oz)
- 1/4 teaspoon(s) powdered saffron
- 2 1/2 tablespoon(s) sugar
Directions
- Place the pistachios in a bowl, cover with cold water and leave to soak overnight.
- Drain, and rub off the skins with a tea cloth.
- Put the pistachios and almonds in a blender or food processor and coarsely grind them.
- Do not over grind them.
- Break the vermicelli into pieces about 10cm 4inches long.
- Melt the butter in a large saucepan, add the vermicelli and cook, stirring, until the vermicelli is nicely browned, without burning.
- Add the milk and cream, and bring to the boil.
- Reduce the heat, add the pistachio mixture, saffron, sugar and simmer for about 15 minutes, stirring frequently.
- Serve hot or leave to cool.
Pistachio Delight
Yields: 8 serving(s)
Ingredients
- 1 pack pistachio instant pudding,lg
- 8 ounce(s) cool whip
- 16 ounce(s) crushed pineapple undrained
- 1 cup(s) walnuts chopped
- 1 cup(s) colored mini marshmallows
Directions
- In large bowl mix pudding and cool whip together.
- Add pineapple with liquid and mix.
- Add walnuts and marshmallows.
- Refrigerate for 8 hours before serving.
- This is a very colorful and delicious salad or dessert.
- You will get a lot of compliments.
Pistachio Ambrosia
Yields: 16 serving(s)
Ingredients
- 2 can(s) fruit cocktail (17-oz. each)
- 2 can(s) pineapple chunks(20-oz. ea.)
- 2 can(s) mandarin oranges (11-oz. ea)
- 4 pack instant pistachio pudding mix (3.4 ounce(s) each)
- 2 cup(s) sour cream
- 1 carton frozen whipped topping (12-oz)
- Chopped pecans, optional
Directions
- Drain fruit cocktail, pineapple and oranges, reserving 3 cups juice.
- Set fruit aside; pour juice into a 4-qt.
- Bowl.
- Add pudding mix and mix until smooth.
- Stir in sour cream.
- Add whipped topping and mix until smooth.
- Fold in fruit; chill for several hours.
- Top with pecans just before serving, if desired.
Pistachio Cream Dessert Pizza
Yields: 1 serving(s)
Ingredients
- Dessert pizza shells
- 2 cup(s) milk
- 1/2 cup(s) ground pistachios
- 4 egg yolks
- 1/3 cup(s) sugar
- 1/2 teaspoon(s) vanilla extract
- Fresh fruit for garnish
Directions
- Combine the milk and the ground pistachios and heat to boiling.
- Let stand for 30 minutes.
- Strain through a chinoise or cheesecloth.
- Meanwhile, beat the egg yolks with the sugar until light and pale yellow.
- Add the pistachio milk.
- Transfer to a saucepan and cook over low heat, stirring constantly, until the mixture coats the back of a spoon.
- Cool slightly and add vanilla.
- Refrigerate until well chilled.
- Spread pistachio cream over a baked pizza shell.
- Garnish with fresh fruit such as strawberries, slices of fresh pears or blueberries.
Pista Lassi
Yields: 1 serving(s) - Preparation Time: 10 minutes
Ingredients
- 2 cup(s) fresh curds chilled
- 1 tablespoon(s) sugar
- 1/2 teaspoon(s) cardamom
- 2 pistas; (2 to 3)
- 2 drop(s) pista essence
- 1/2 cup(s) crushed ice
- 1 teaspoon(s) hot milk
Directions
- Make coarse powder of pista.
- Mix sugar in curds till well dissolved.
- Just before serving combine all ingredients.
- Whip well with a hand or electric beater.
- The lassi is ready when it is light and frothy.
- Serve well chilled.
- Makes:1 large glass.
Pistachio Cream
Yields: 6 serving(s)
Ingredients
- 12 ounce(s) can evaporated skim milk
- 13 ounce(s) sugar-free instant pistachio
- Pudding mix
Directions
- Chill evaporated milk thoroughly.
- Pour into 1 quart Measuring cup.
- Add enough cold water to make 3 cups Liquid.
- Next, add pudding mix.
- With a wire whisk, beat until well blended.
- Pour into ice-cream maker.
- Freeze as directed by manufacturer.
- Serve immediately or pack in freezeer container for later use.
- Yield: 6 servings exchange, 1 serving: 1 starch/bread calories, 1 serving: 73 carbohydrates, 1 serving: 11 more? taken from diabetic snack & appetizer.
Pissaladieres (Onion, Anchovy, And Olive Tarts)
Yields: 2 serving(s) - Preparation Time: 30 minutes
Ingredients
- 2 pound(s) onions; sliced
- 1/4 teaspoon(s) crumbled dried rosemary
- 1/4 teaspoon(s) dried thyme; crumbled
- 2 tablespoon(s) unsalted butter
- 1 tablespoon(s) vegetable oil
- 1 teaspoon(s) sugar
- A; (17 1/4-ounce) package frozen puff pastry (2 sheets), thawed
- An egg wash made by beating 1 large egg with 1 teaspoon water
- 6 tablespoon(s) freshly grated parmesan
- A; (2-ounce) can flat anchovy fillets, drained and cut lengthwise into thin strips
- 28 nicoise or other brine-cured black olives; pitted if desired , about
Directions
- In a heavy kettle cook the onions with the rosemary, the thyme, and salt and pepper to taste in the butter and the oil, covered, over moderately low heat, stirring occasionally, for 20 to 30 minutes, or until they are soft but not golden, add the sugar, and cook the mixture, uncovered, stirring, for 5 to 10 minutes, or until the excess liquid is evaporated.
- Transfer the onion mixture to a fine sieve and let it drain for 10 minutes.
- The onion.
- Roll each sheet of puff pastry lightly on a floured surface into an 11- by 10-inch rectangle and transfer and rectangles to a baking sheet.
- Brush a 1-inch border around the edges of each rectangle with some of the egg wash and fold in the edges on all sides to form a 1/2-inch border, mitering the corners if desired.
- Brush the folded borders with the remaining egg wash and with the back of a knife score them in a crosshatch pattern.
- Sprinkle 4 tablespoons of the parmesan evenly over the rectangles, divide the onion mixture between them, spreading it evenly, and arrange the anchovy strips and the olives decoratively on top.
- Sprinkle the remaining 2 tablespoons parmesan evenly over the tarts and bake the tarts in the upper third of a preheated 400f.
- Oven for 15 to 20 minutes, or until the pastry is puffed room temperature, and reheated.
Piquant Thai Dipping Sauce
Yields: 4 serving(s)
Ingredients
- 1/4 cup(s) tomato sauce
- 3 tablespoon(s) lime juice
- 2 tablespoon(s) light brown sugar
- 1/4 teaspoon(s) chinese chili sauce
- 1 garlic clove,minced
- 2 teaspoon(s) fresh mint leaves,coarsely chopped
- 1 teaspoon(s) lime peel,grated or minced
- 1 tablespoon(s) cornstarch mixed with
- 1 tablespoon(s) cold water
Directions
- From “pacific flavors” by hugh carpenter.
- Stewart, tabori and chang,.
- In a small saucepan, combine tomato sauce, lime juice, brown sugar, chili sauce, garlic, mint and lime peel.
- Bring to a low boil, reduce heat to a simmer and cook for 2 minutes.
- Return sauce to a low boil and stir in enough of the cornstarch mixture to lightly thicken sauce.
- Strain sauce through a sieve placed over a small serving bowl.
- Let sauce cool at leat 10 minutes; sauce is best at room temperature.
- Serve with chilled shrimp.
- Nutritional analysis per serving: 33.1 calories; trace grams total fat; 0 grams saturated fat; 0.1 grams protein; 3.7 grams carbohydrates; 0 milligrams cholesterol; 98.1 milligrams sodium.
Nutritional Information
- 33.1 calories
- Trace grams total fat (0 grams saturated fat)
- 0.1 grams protein
- 3.7 grams carbohydrates
- 0 milligrams cholesterol
- 98.1 milligrams sodium.
Pistachio Chocolate Cake
Yields: 1 serving(s)
Ingredients
- 1 pack yellow cake mix
- 1 pack pistachio pudding
- 4 teaspoon(s) almond extract
- 4 eggs
- 1/2 cup(s) oil
- 1/2 cup(s) water
- 1/2 cup(s) orange juice
- 5 1/2 ounce(s) chocolate syrup
Directions
- Grease and flour a tube pan.
- Preheat oven at 350.
- Mix all the above ingredients except for the syrup; then put 1/2 of the batter into the tube pan.
- Mix the chocolate syrup into the remaining 1/2 batter and pour on top of the other batter already in the tube pan just pour batter on top.
- Do not mix.
- Bake for 50 minutes.
- Cool cake before removing from pan.
Piquant Sour Orange Marinade
Yields: 15 serving(s)
Ingredients
- 1 cup(s) olive oil
- 4 garlic cloves finely minced
- 1/2 teaspoon(s) salt
- 1 teaspoon(s) black pepper
- 1 cup(s) juice & pulp of sour oranges
- 1 teaspoon(s) ground oregano
- 1 teaspoon(s) basil fresh & chopped
- 3 tablespoon(s) chopped onion
Directions
- Mix all ingredients in a bowl.
- Pour over pork, venison, or poultry.
- Cover and refrigerate for 12-24 hours.
- When cooking the meat use this as a basting suace as well.
Pissaladiere Gargantua
Yields: 1 serving(s) - Preparation Time: 30 minutes
Ingredients
- 4 cup(s) sliced yellow onions
- 4 tablespoon(s) olive oil; up to 6
- Chilled pie crust dough; recipe follows
- Salt and pepper
- 1 teaspoon(s) dried oregano; thyme or mixed dried herbs
- 2 can(s) flat anchovy fillets; packed in oil ( 2-ounce)
- 24 black olives; (mediterranean)
- 1/2 cup(s) grated parmesan cheese
Dough
- 1 3/4 cup(s) unbleached all-purpose flour
- 1 teaspoon(s) salt
- 1 1/4 sticks chilled unsalted butter
- 2 tablespoon(s) chilled lard or shortening
- 5 tablespoon(s) iced water; up to 8
Directions
- Cook the onions slowly in 4 tablespoons of olive oil in a roomy covered frying pan or saucepan, stirring frequently, until they are soft and thoroughly tender, but not browned-20 minutes or more.
- Meanwhile, butter the bottom not the sides of the jelly-roll pan.
- Rapidly roll out the chilled dough into a rectangle 1/8- thick, and larger and wider than the pan.
- Fit it into the pan, and neatly trim off the overhanging edges.
- Fold edges of dough down against bottom all around; press a decorative border into them with the tines of a table fork.
- Prick inside surface of dough all over with 2 forks, to keep it from rising up during baking.
- Cover and refiderate until you are ready to continue.
- When onions are tender, season carefully with salt and pepper, and either let them cool or stir over cold water until cool.
- Spread them over the inside surface of the dough.
- Baking: preheat oven to 425 degrees.
- While the oven is pre-heating, arrange a diagonal design of anchovies, over the onions with black olives at strategic intervals.
- Sprinkle the cheese over the onions and the design, and dribble on a tablespoon of olive oil.
- Bake in lower third level of oven for 25 to 30 minutes until pastry has browned and is beginning to shrink from the sides of the pan.
Dough:
- Measure the flour and salt into the processor.
- Quarter the chilled butter lengthwise, cut crosswise into 3/8 pieces, and add to the bowl along with the chilled lard or shortening, cut into small pieces.
- Turn machine on and off 4 or 5 times to break up the fat.
- Measure out 5 tablespoons iced water, turn the machine on, and pour it in.
- Turn machine on and off 5 or 6 times, and dough should begin to mass on blade; if not, dribble in another tablespoon water and repeat.
- Repeat again if necessary.
- Dough is done when it has begun to mass; it should not be overmixed.
- Remove dough to your work surface.
- With the heel, not the warm palm of your hand rapidly and roughly smear dough out 6 to 8 inches on your work surface by 3 spoonful bits, to make a final blending of fat and flour.
- If pastry seems stiff, sprinkle on droplets more water as you smear.
- It should be pliable, not damp and sticky.
- Knead and press it rapidly into a rough cake, flour lightly, and wrap in a sheet of plastic or put in a plastic bag.
- Chill for 1 hour, preferably 2 hours, before using, which will allow dough to relax while the flour particles absorb the liquid.
Nutritional Information
- 960 calories (kcal)
- 78 gram(s) total fat (71 % calories from fat)
- 23 gram(s) protein
- 48 gram(s) carbohydrate
- 31 milligram(s) cholesterol
- 3811 milligram(s) sodium food exchanges: 0 grain(starch)
- 2 1 /2 lean meat
- 7 vegetable
- 0 fruit
- 14 fat
- 0 other carbohydrates
Pistachio Chip Cookies
Yields: 9 serving(s) - Preparation Time: 10 minutes
Ingredients
- 1 1/4 cup(s) butter or margarine; softened
- 2 cup(s) packed brown sugar
- 2 eggs
- 2 teaspoon(s) vanilla extract
- 2 1/2 cup(s) all-purpose flour
- 1 teaspoon(s) baking powder
- 1 teaspoon(s) baking soda
- 1/2 cup(s) old-fashioned oats
- 12 ounce(s) vanilla chips
- 1 1/3 cup(s) chopped pistachios; divided
Directions
- In a mixing bowl, cream butter and sugar.
- Add eggs and vanilla; mix well.
- Combine flour, baking powder, baking soda and oats; gradually add to creamed mixture and mix well.
- Stir in chips and 1 cup pistachios.
- Shape into 1″ balls; place 2″ apart on ungreased baking sheets.
- Lightly press remaining pistachios into cookies.
- Bake at 350 degrees for 10-12 minutes or until lightly browned.
- Cool 2 minutes before removing to wire racks.
Pissaladiere - (French Onion-Anchovy Tart)
Yields: 1 serving(s) - Preparation Time: 30 minutes
Ingredients
- 1 pound(s) prepared puff pastry dough; thawed if needed
- 2 pound(s) onions; sliced
- 3 tablespoon(s) olive oil
- 1 tablespoon(s) minced garlic
- 2 tablespoon(s) chopped basil
- 1/3 cup(s) grated parmesan cheese
- 2 medium firm ripe tomatoes; sliced 1/8″ thick,
- And seeded
- 1 can(s) anchovies - (2 oz); or to taste
- 20 pitted nicoise olives
- Chopped fresh mixed herbs
- (such as basil; thyme and rosemary)
Directions
- Preheat oven to 450 degrees.
- Roll out pastry to a 12- by 16-inch rectangle, 1/8-inch thick and transfer to a baking sheet.
- Brush edges of pastry with water and fold over to form a border 1-inch wide.
- Score border with tines of a fork and thoroughly prick center.
- Meanwhile, in a skillet cook onions over low heat in 2 tablespoons olive oil until golden and softened.
- Stir in garlic and basil.
- Transfer to a bowl to cool.
- Sprinkle bottom of tart with 2 tablespoons parmesan cheese and spread onion mixture over.
- Sprinkle onions with 2 more tablespoons cheese.
- Top with tomato slices and brush them with olive oil.
- Decorate tart with anchovies and olives.
- Bake for 30 to 35 minutes, or until pastry is golden and crisp.
- Sprinkle warm tart with 2 more tablespoons cheese and chopped herbs.
- Serve slightly warm or at room temperature.
- This recipe yields ?? servings.
Piquant Sauce
Yields: 16 serving(s)
Ingredients
- 2 tablespoon(s) margarine or butter
- 1 thin slice onion
- 2 tablespoon(s) all-purpose flour
- 1 cup(s) beef broth
- 1/4 teaspoon(s) salt
- 1/8 teaspoon(s) pepper
- 1/4 cup(s) white wine
- 1 tablespoon(s) chopped fresh parsley
- 1 tablespoon(s) chopped gherkins
- 1 tablespoon(s) finely chopped onion
- 1 1/2 teaspoon(s) chopped fresh or 1/2 teaspoon(s) dried chervil leaves
Directions
- Try with beef, veal or fish.
- Heat margarine in 1-1/2-quart saucepan over low heat until melted.
- Cook and stir onion in margarine until onion is brown; discard onion.
- Stir flour into margarine.
- Cook over low heat, stirring constantly, until flour is deep brown; remove from heat.
- Stir in broth, white wine, parsley, gherkins, onion and chervil.
- Heat to boiling, stirring constantly.
- Boil and stir 1 minute.
- Stir in salt and pepper.
- 1 cup sauce; 50 calories per tablespoon.
Pistachio Chicken
Yields: 4 serving(s)
Ingredients
- 6 tablespoon(s) all-purpose flour, divided
- 1 pound(s) chicken cutlets, about 1/2″ thick, (or kip filets)
- 1 large egg
- 1/2 cup(s) unsalted shelled pistachios (or almonds)
- 1 teaspoon(s) salt
- 1/2 teaspoon(s) freshly ground pepper
- 1/4 cup(s) butter or margarine
- Lemon wedges, for garnish
Directions
- Place 2 tablespoons flour on plate.
- Coat chicken cutlets with flour and shake off excess.
- Place in a single layer on wax paper or wire rack.
- Lightly beat egg in shallow bowl.
- Process remaining 4 tablespoons flour with the nuts, salt and pepper in blender until finely chopped; transfer to shallow bowl or plate.
- Heat butter in 12-inch skillet over medium-high heat.
- Dip one cutlet at a time in egg, coat with pistachio mixture and add to skillet.
- Saute cutlets until golden brown, 2 to 3 minutes per side.
- Drain on paper towels.
- Serve with lemon wedges and mashed sweet potatoes.
Nutritional Information
- Cal: 385 / prot: 31 gram(s) / fat: 23 gram(s) / carb: 14 gram(s) / sodium: 760 milligram(s) / chol: 165 milligram(s)
Piroshki
Yields: 24 serving(s)
Ingredients
Pastry
- 1/2 pound(s) cream cheese, softened
- 1/2 pound(s) sweet but butter, softened
- 2 cup(s) flour
Filling
- 3 tablespoon(s) butter
- 2 cup(s) fresh mushrooms, finely chopped
- 1 small onion, minced
- 1/3 pound(s) lean ground pork
- 1 teaspoon(s) salt
- Freshly ground black pepper
- 3 tablespoon(s) fresh dill, chopped, or 1 tablespoon dried
- 2 tablespoon(s) tomato paste
- 2 tablespoon(s) dry sherry
- 1/3 cup(s) sour cream
Directions
- Pastry: combine cream cheese and butter; mix well.
- Add flour and mix thoroughly.
- Form into 2 balls, wrap in waxed paper and refrigerate for at least 2 hours.
- Filling: in a large frying pan, heat 2 table spoons butter over moderately high heat.
- Add mushrooms and onion, saute, stirring, for about 1/2 minute.
- Remove mixture; set aside.
- In the same pan, heat 1 tablespoon butter, add pork; brown quickly.
- Drain off liquid and discard.
- Add salt, pepper, dill tomato paste and sherry; simmer over low heat for about 10 minutes, stirring frequently.
- Add mushrooms and simmer another few minutes.
- Remove from heat, stir in sour cream and mix well.
- Chill for 2 to 3 hours.
- Assembly: roll out chilled dough.
- Cut into 2-inch circles.
- Place 1 tablespoon chilled filling in each circle and fold over to close.
- Seal edges with tines of fork.
- Place piroshkis on an ungreased baking sheet; bake in a 350f oven for 12 to 15 minutes, or until light golden brown.
- Let stand for a few minutes before serving.
- Serve hot or at room temperature.
- From the san francisco chronicle, 8/10/88.
Pistachio Cheesecake
Yields: 10 serving(s)
Ingredients
- 1 1/2 pound(s) cream cheese; at room temperature
- 1 1/4 cup(s) plus
- 1 tablespoon(s) sugar
- 3 whole eggs; at room termperature
- 1/4 cup(s) finely chopped unsalted pistachio nuts
- 1 egg white
- 1/2 cup(s) finely ground almonds
- 3 tablespoon(s) apricot preserves
Directions
- Preheat the oven to 275f.
- Butter an 8 by 3 inch cheesecake pan or springform.
- Chill the pan for 5 minutes, then butter it again.
- If using a springform, wrap the outside with foil.
- In a large bowl, beat the cream cheese with an electric mixer on medium until it is very soft.
- Gradually beat in 1 1/4 cups of the sugar until the mixture is light and smooth, about 5 minutes.
- Beat in the whole eggs 1 at a time, beating well between each addition, until the mixture is smooth and thoroughly blended.
- Stir in the chopped pistachios.
- Turn the batter into the prepared pan and place it in a larger pan.
- Add enough warm water to the larger pan to reach about two-thirds of the way up the cake pan.
- Bake the cheesecake in the middle of the oven for 1 1/2 hours, or until set.
- Remove from the water bath and let the cake cool in the pan on a rack.
- Refrigerate until chilled, at least 4 hours or overnight.
- Preheat the oven to 500f.
- In a medium bowl, beat together the egg white, almonds and remaining 1 tablespoon sugar until well blended, about 1 minute.
- Unmold the cake onto a cookie sheet, wrapping a hot wet towel around the outside of the pan if necessary.
- Brush or spread the almond meringue over th top and sides of the cake and bake in the upper third of the oven until golden brown, about 3 minutes.
- Let cool.
- In a small heavy sacepan, warm the apricot preserves until melted.
- Press through a sieve and brush all over the cake to glaze.