Dressing:
Whisk all dressing ingredients together in a large bowl.
Add onion and cabbages to dressing tossing to coat. Chill one hour to overnight.
Candied Walnuts:
In a heavy bottom pan heat to medium high heat.
Place nuts and butter, when butter is melted and nuts are coated with the butter sprinkle sugar and nutmeg over nuts stirring till carmelized. Toss in salad.
Candied orange zest:
Remove the
Spread 1/2 teaspoon goat cheese onto the end of each apple slice and then arrange on a platter.
Sprinkle cheese end with pistachios and candied ginger; serve.
If not serving right away, to avoid browning, toss apples with a splash of lemon juice(you could even use lemon lime soda!) before assembly.
an sides. Arrange candied orange slices over. Sprinkle pistachios over. Cut into
n toast.
Make the Pistachios: Preheat the oven to 400
horoughly combine flour, finely chopped pistachios and salt; gently fold into
owder, saffron-milk mixture, almonds, pistachios into the thick yogurt and
ith the pistachios.
*Note: the photo that accompanied this recipe on
minutes.
Carefully fold pistachios, parsley, and mint into quinoa
Combine maple syrup, brown sugar, mustard, salt and cayenne in a non-stick skillet over medium-high heat. Add Lit'l Smokies smoked sausages and bring to a simmer. Heat, stirring occasionally, until sauce is reduced and almost gone, about 15 minutes. Sauce will be thick.
Remove smoked sausages on to a parchment-lined baking sheet and when cool enough to handle, dip in pistachios. Serve warm.
Start out by crushing your shells or cookies in a large Ziploc baggie. Set aside.
In a large bowl, stir ricotta cheese with sugar until combined. Mix in amaretto liqueur and cinnamon.
In a small bowl, combine pistachios, almonds, cherries (drained of all liquid), and mini chips.
In a clear glass, sprinkle a bit of the shell crumbles in the bottom, spoon cannoli filling on top about 1/2 inches, sprinkle about 2 tbsp of nut mixture and repeat with another layer of of each alternating until the cup is full.
Enjoy!
PREPARE THE HONEY-ROASTED PISTACHIOS:
Preheat oven to 350\
Heat a frying pan over a medium heat and cook the sugar until it starts to melt and turn golden. Add the butter and then mango wedges (take care as the mixture may spatter) and cook for a couple of minutes until the mango is nicely coated in the sugary syrup.
Add the orange zest and juice, then simmer for 2 minutes. Serve hot with a sprinkling of pistachios and some vanilla ice cream.
t will overpower the entire recipe.
Mix all ingredients except
For Sugared Pistachios:
Adjust oven rack to
Bring the rice, chicken stock, 1 tablespoon of the butter and the salt to a boil in a large saucepan.
Reduce heat to medium-low and cover.
Set timer for 18 minutes.
Meanwhile saute the remainder of butter, the pine nuts, mace and pistachios in a large skillet until they are golden brown.
After rice is cooked, set it aside with the lid on for 10 minutes.
Fluff with a fork and scoop into the skillet, tossing with the pistachios and pine nuts.
Cut Brie in half, crosswise.
Place bottom half, cut side up on serving plate.
Trim and discard crust from top of remaining half. Set aside.
In small bowl, combine pistachios and butter. Microwave on High power for 2 1/2 to 3 minutes or until pistachios are toasted, stirring after every minute.
sprinkle half the almonds and pistachios over the raspberries.
In
Boil water in a small saucepan. Add quinoa. Cover, reduce heat, and simmer 12 minutes.
Heat a small skillet over medium-high heat. Add chopped pistachios, and cook 2 minutes or until lightly toasted, stirring frequently.
Transfer pistachios to a large bowl; add cooked quinoa and remaining ingredients to bowl. Toss gently to coat.
pread evenly.
Take the pistachios (shell the nuts, put in