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pistachio Recipes
(Chronologically Listed)
Skewered Kidneys With Pistachio Butter
The quantities for the pistachio butter make more than you will use for this dish but keep the leftovers in the freezer for instant pizazz on a simple steak.
In a dry frying pan, lightly roast until fragrant 100 grams pistachio nut kernels.
Stir or shake frequently to ensure they do not burn.
Transfer to a food processor and add 40 grams butter and 3 cloves garlic, crushed.
Process to a smooth paste, transfer to a piece of foil and form into a roll.
Wrap in foil and refrig- erate until needed.
Make a spice salt mixture by mixing 1 teaspoon salt with a pinch each of ground cumin, ground coriander, ground nutmeg, black pepper and paprika.
Skin and core 12 kidneys and thread the halves lengthways on 8 skewers, 3 halves to a skewer, to keep them open and flat.
Brush with oil.
Heat a grill to maximum heat and grill the skew- ers close to the heat for about a minute on each side.
Dust the kidneys with spiced salt on both sides and grill them for a further minute on each side or until browned but still succulent.
Remove kidneys from the skewers to warmed plates, six halves per person, and on each halfplace as much pistachio butter as it will hold.
Serve immediately.
From an article by meryl constance in the sydney morning herald, 6/22/93.
Courtesy mark herron.
Shrimp And Pistachio Spread
Place cottage cheese, lemon juice and onion powder in blender or food processor.
Cover and blend on high speed about 2 minutes, stopping blender occasionally to scrape sides, or process, 30 seconds or until smooth.
Pour into small bowl.
Stir in shrimp and nuts.
Cover and refrigerate at least 1 hour.
Serve with assorted crackers or ruffled potato chips if desired.
Semolina Saffron And Pistachio Helva (Irmik H
Soak the saffron in the hot milk for at least 30 minutes.
Heat a heavy frying pan and toast the pistachios with 1 tablespoon of the butter for 2 minutes, until they are lightly toasted but still green.
Remove as much skin as you can from them and set aside.
Dissolve the sugar in the milk over low heat and keep the mixture hot.
Melt the remaining butter in a heavy saucepan, add the semolina, and cook, stirring, over low heat for about 8 to 10 minutes.
Stir the saffron milk into the hot sugared milk and add to the semolina, and cook, stirring vigorously.
Remove the helva from the fire, cover, and allow to stand in a warm spot for 15 minutes.
Fold in the pistachios and serve warm or at room temperature in bowls.
Shared by: karin brewer, cooking echo, 4/93.
Salmon With Pistachio Basil Butter
Additional fresh basil - leaves optional.
Process pistachios, 10 basil leaves and garlic clove in processor until finely chopped.
Add 1/2 cup butter and 1 teaspoon lime juice and process until incorporated into mixture.
Season to taste with salt and pepper.
Transfer butter mixture to small bowl.
Refrigerated until well chilled pistachio butter can be prepared up to 4 days ahead.
Preheat oven to 400-degrees fahrenheit butter 9×13-inch baking dish.
Place salmon fillets in dish in single layer.
Pour white wine over.
Season salmon with salt and pepper.
Bake salmon until almost opaque on top, about 10 minutes.
Place 2 tablespoons pistachio butter atop each salmon piece.
Continue baking until salmon fillets are just opaque in center, about 5 minutes.
Garnish with basil if desired and serve immediately.
Shared by cate vanicek.
Roast Crown Prince Squash And Pistachio Pate
Preheat the oven to 220c/425f/gas7.
Cut the squash into 2.5cm slices.
Place them in a roasting tin and season lightly.
Drizzle with olive oil, then roast for 45 minutes.
Leave to cool, cut flesh from the skin and mash roughly.
Beat the cream cheese with the garlic and chilli until smooth.
Add the squash, mix together, then add the nuts and season well.
Turn into a serving dish and chill for 30 minutes.
Serve piled on hot toasts with a garnish of rocket leaves.
Rice Pudding With Rosewater, Cardamom And Pistachio
Put the rice in a heavy bottomed pan with the milk, cream, water and vanilla.
Bring to a boil over a medium heat, then turn the heat down and let it barely simmer.
Cook for 15 - 20 minutes or until the rice grains have swelled up but still have a little bite.
While the rice is cooking, remove the pods from the cardamom seeds and grind in a pestle and mortar or with a rolling pin and plastic bag until powdered.
Chop the pistachios roughly.
Stir the sugar into the rice and remove the vanilla pod.
Add the cardamom.
Stir in the rosewater.
Cook briefly and add more sugar if needed.
Serve in bowls and scatter with the pistachios.
Pumpkin, Pistachio And Pine Nut Crusted Pork Chop
Preheat the grill.
Preheat the oven to 450 degrees.
For the crust: in a food processor combine all the ingredients until the crust is mealy and fully incorporated.
Turn the crust into a mixing bowl.
For the chops: season each chop with 2 tablespoons of olive oil and essence.
Place on the grill.
Grill on each side for 2 minutes.
The chops are being grilled for searing and marking only, not to cook them.
Allow the chops to cool completely.
Rub each chop with the melted chocolate and cover with the nut crust, covering the entire chop completely.
In a saute pan, heat the remaining olive oil.
When the pan is smoking hot, add the chops.
Sear on one side for 3 minutes.
Turn the chops over and place in the oven.
Cook for 10-12 minutes for medium.
In a deep fryer, cook julienned sweet potatoes until crispy and golden, about 1 minute.
Set aside for garnish.
Pistachio Whiskey Cake
Prepare cake mix as directed on package, usinf recommended amount of eggs and oil but 1/2 cups water and 3/4 cups whiskey for the liquid.
Blend in the pudding mix, then fold in the cherries, walnuts and chocolate chips.
Bake in greased and floured bundt pan for 50 to 60 minutes at 350 degrees.
Let cool before adding glaze.
Nutritional info per serving: 453 cal; 7g pro, 52g carb, 23g fat45%.
Crawford, 4/22/96.
Pistachio Turkish Delight
Combine sugar and 1/2 cup water in saucepan, stir over low heat until sugar is dissolved.
Bring to the boil, reduce heat until syrup reaches 115 degrees cups when tested with a sweets thermometer or until syrup forms a soft ball when tested in a cup of cold water.
Add tartaric acid, remove from heat.
Combine cornflour and sifted icing sugar in a bowl, add 1/2 cup water, stir until smooth.
Bring remaining water to the boil in small saucepan, whisk into the cornflour mixture.
Return mixture to saucepan, stir over medium heat until mixture boils and thickens.
Add syrup gradually, stirring constantly over heat.
Continue to boil gently for 30 minutes, without stirring.
Add rosewater, food colouring and pistachios.
Pour mixture into greased 20 centimeters square pan.
Stand for several hours until set.
Cut into squares using a wet knife.
Toss squares in combined sifted cornflour and icing sugar.
Store in airtight container.
Pistachio Fluffy Frosting
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 Turkey Pate
Food processor directions line small bowl or decorative mold with plastic wrap.
In processor bowl with metal blade, combine turkey, onions, sour cream and mustard; process until mixture is well blended and smooth.
Add relish; process about 30 seconds or just until combined.
Spoon into lined bowl; press gently.
Cover and refrigerate 1 to 2 hours.
Unmold on serving plate; remove plastic wrap.
Sprinkle with nuts and gently press into pate.
Serve with crackers.
Pistachio Torte
Preheat oven to 350 degrees fahrenheit butter and flour a 9-inch springform pan.
In a bowl, cream the butter and 1 cup of the sugar together until light and fluffy.
Add the egg yolks one at a time, beating well after each addition.
Add the bread crumbs and all but a scant 1/4 cup of the pistachios.
Beat 1 minute to combine.
Set aside.
In a separate copper or stainless bowl, beat the egg whites until soft peaks form.
Add remaining tablespoon of sugar and continue to beat until soft dry peaks form.
Whisk one third of the whites into the pistachio mixture to lighten.
Then gently fold in the remaining whites.
Pour into the prepared pan and smooth top with a spatula.
Bake 30 to 35 minutes, or until a cake tester inserted in the center comes out clean.
Cool in the pan on a wire rack for 1 hour.
Remove the sides of the springform pan and continue to cool torte completely.
Spread 1 cup of the lemon curd garnish on top and sprinkle with the reserved pistachios.
Typos entered by: karen mintzias.
Pistachio Fluff
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
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 Swirl Fudge
Place cream cheese in small glass bowl of electric mixer or in a 1-quart microwave-safe bowl.
Microwave on high 100% 15 to 25 seconds or until cream cheese has softened.
Add 2 tablespoons of the sweetened condensed milk and the vanilla.
Beat on low speed just until mixture is smooth; set aside.
Place remaining sweetened condensed milk, semisweet chocolate and butter in a 2 1/2-quart microwave-safe bowl.
Microwave on medium 50% 2 to 3 1/2 minutes or until mixture can be stirred smooth and is glossy, stirring twice.
Stir in pistachio nuts.
Spread chocolate mixture evenly into prepared pan.
Drop cream cheese mixture, by spoonfuls, over chocolate; swirl lightly over chocolate.
Let stand until firm or place in refrigerator.
Cut into 25 even squares by making 4 lengthwise and 4 crosswise cuts equidistant from each other, then cut each square diagonally in half.
Store in airtight container with waxed paper between layers.
Keeps best if refrigerated.
Pistachio And Almond Milk Pudding
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
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 Salad
Mix pudding, crushed pineapple and juice together.
Add marshmallows.
Add cool whip.
Add sufficient nuts to topping.
Mix well and refrigerate.
Randy rigg.
Pistachio Ambrosia
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
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.