PARMESAN ENCRUSTED PINE NUTS RECIPE | ALLRECIPES
I recently visited a fancy restaurant that served Parmesan encrusted pine nuts in their Caesar salad. This is my near-perfect attempt to replicate these delicious salad toppers. The salad consisted of romaine lettuce, shredded Parmesan cheese, dressing, mixed croutons, and these pine nuts. They are sweet, savory, nutty, and delicious.
Provided by JAILORMOON
Categories Appetizers and Snacks Nuts and Seeds
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 12 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Prepare a baking sheet with cooking spray.
- Spread pine nuts on the prepared baking sheet.
- Bake in the preheated oven until most of the pine nuts are light golden brown and fragrant, about 20 minutes. Remove pine nuts and keep oven at 300 degrees F (150 degrees C).
- Cook and stir sugar and water in a saucepan over medium heat until mixture turns light brown and syrupy, 5 to 10 minutes. Remove syrup from heat; fold in pine nuts to coat. Add Parmesan cheese; stir to coat.
- Line baking sheet with waxed paper; spread coated pine nuts onto sheet, separating any bunches.
- Bake in the preheated oven until cheese is melted, about 10 minutes.
Nutrition Facts : Calories 195.9 calories, CarbohydrateContent 8.4 g, CholesterolContent 3.9 mg, FatContent 15.7 g, FiberContent 1.3 g, ProteinContent 8.5 g, SaturatedFatContent 3 g, SodiumContent 69.2 mg, SugarContent 5.1 g
NATIVE AMERICAN CATFISH WITH PINE NUTS RECIPE - FOOD.COM
Make and share this Native American Catfish With Pine Nuts recipe from Food.com.
Total Time 13 minutes
Prep Time 5 minutes
Cook Time 8 minutes
Yield 4 fillets, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Spread pine nuts on a baking sheet and toast in oven for about 5 minutes or until golden brown.Cool.
- Grind 1/4 cup of pine nuts and reserve remaining for garnish.
- Mix ground pine nuts,cornmeal, flour, salt, cayenne pepper and cumin in a shallow dish.
- Dredge fillets in the pine nut mixture.Set aside.
- Heat oil in a large skillet over medium heat. Fry catfish fillets two at a time in the hot oil for 4 minutes on each side or until fish flakes easily when tested with a fork .
- Sprinkle fillets with whole pine nuts and serve.
Nutrition Facts : Calories 505.1, FatContent 35, SaturatedFatContent 5.3, CholesterolContent 74.7, SodiumContent 671.7, CarbohydrateContent 19.5, FiberContent 1.9, SugarContent 0.6, ProteinContent 28.6
More about "pine nuts photo recipes"
PARMESAN ENCRUSTED PINE NUTS RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.5
Total Time 45 minutes
Category Appetizers and Snacks, Nuts and Seeds
Calories 195.9 calories per serving
- Bake in the preheated oven until cheese is melted, about 10 minutes.
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QUINOA WITH TOASTED PINE NUTS RECIPE | MYRECIPES
From myrecipes.com
Reviews 4.5
Total Time 25 minutes
Calories 187 calories per serving
- While quinoa cooks, heat a large nonstick skillet over medium heat. Add pine nuts to pan; cook 3 minutes or until browned, stirring frequently. Combine quinoa mixture, pine nuts, 1 tablespoon extra-virgin olive oil, parsley, chives, and pepper; toss.
HELEN GOH'S SPINACH TART WITH PINE NUTS, CHEESE AND HERBS ...
From goodfood.com.au
Total Time 2 hours
Category Lunch
1. Whisk the flours and salt together in a medium bowl, then toss in the butter and rub it into the flour using your fingertips. Keep rubbing to flatten the butter until no visible pieces remain. In a separate bowl, whisk together the yolk, lemon juice and ice-cold water, and use a fork to work the liquid into the dough. When it begins to come together in small clumps, gather the dough into a ball. If it doesn't hold, sprinkle a few drops of water over the remaining dry ingredients. Wrap the dough in cling film and press lightly to flatten into a disc, then refrigerate for 30 minutes.
2. Prepare a deep pie dish or tart case (approximately 25cm diameter) by spraying lightly with cooking spray, then set aside. Lightly flour your work bench and rolling pin, then roll the dough out evenly into a circle, about 4mm thick. Roll up the pastry around the rolling pin, slide it onto the centre of the prepared dish, then unroll the pastry to line the tin. If it breaks or cracks, press the pastry into the gaps and smooth out with your fingers. Trim the edges (reserve offcuts for patching up any cracks later), then rest the tart case in the fridge for 30 minutes.
3. Preheat oven to 180C fan-forced (200C conventional). Line the chilled pastry with baking paper, fill with baking beans, place on an oven tray and bake for 30 minutes. When cooked, carefully remove beans and baking paper. Patch up any cracks with the reserved pastry offcuts, then gently glaze the pastry base with the reserved egg white to help "seal" the pastry. Return the pastry to the oven to bake, uncovered, for 5 more minutes until firm.
4. While the pastry is in the oven, prepare the filling. Heat the oil and butter in a large frying pan, then add the onion, thyme and salt. Cook over medium heat for 5-7 minutes until softened and beginning to brown, then add the garlic and cook for 1 minute. Add the spinach, a large handful at a time, allowing each batch to soften and wilt before adding the next. Remove from heat, add the dill, mint and lemon zest, then season lightly with pepper.
5. For the custard filling, whisk the eggs, then blend in the ricotta using a fork – it won't be completely smooth. Add the cream, parmesan, salt and pepper, then stir in the spinach mixture and crumbled feta. Ladle the filling into the baked tart shell, scatter the pine nuts over the surface and bake until the top is golden and firm, about 40 minutes. Cool for 30 minutes before serving.
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