PINE NUTS RECIPE RECIPES
HOT-SMOKED SALMON WITH CREAMY PASTA & PINE NUTS RECIPE ...
Add a few special ingredients to this simple pasta sauce and you have an impressive meal for friends in just 15 minutes
Provided by Good Food team
Categories Main course
Total Time 15 minutes
Cook Time 10 minutes
Yield 6
Number Of Ingredients 6
Steps:
- Cook the pasta in boiling salted water according to pack instructions. Meanwhile, bring the wine to the boil in a large frying pan, then simmer for 1 min. Reduce the heat, stir in the cream and season well.
- When the pasta is cooked, drain briefly and tip into the frying pan with the sauce. Add the Parmesan and flaked salmon pieces, and mix gently together. Pile into bowls, sprinkle with pine nuts and serve with the watercress salad (recipe below) alongside.
Nutrition Facts : Calories 702 calories, FatContent 30 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 78 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 3 grams fiber, ProteinContent 33 grams protein, SodiumContent 2 milligram of sodium
PINE NUT COOKIES RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK
Provided by Giada De Laurentiis
Categories dessert
Total Time 3 hours 0 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 2 to 3 dozen cookies, depending on the size of the cookies
Number Of Ingredients 8
Steps:
- Using an electric mixer, beat the butter, sugar, vanilla, fennel seed, and salt in a large bowl until light and fluffy. Beat in the egg. Add the flour and mix just until blended.
- Transfer the dough to a sheet of plastic wrap. Shape the dough into an 8-inch-long log. Wrap the dough in plastic and refrigerate for 2 hours.
- Preheat the oven to 350 degrees F. Line heavy large baking sheets with a silpat or parchment paper. Cut the dough log crosswise into 1/8 to 1/4-inch thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Press the pine nuts decoratively atop the cookies. Bake until the cookies are golden around the edges, about 15 minutes.
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SPICED NUTS RECIPE | ELLIE KRIEGER | FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 25 minutes
Category appetizer
Calories 275 calorie per serving
Reviews 4.7
Total Time 25 minutes
Category appetizer
Calories 275 calorie per serving
- Preheat oven to 325 degrees F. Combine nuts and seeds in a medium-sized bowl. Add the maple syrup and spices and salt and toss to combine. Spray a baking sheet with cooking spray, then transfer coated nuts to baking sheet and spread evenly in 1 layer. Bake 15 to 20 minutes, stirring once, until nuts are fragrant and lightly toasted.
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SPICED NUTS RECIPE | ELLIE KRIEGER | FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 25 minutes
Category appetizer
Calories 275 calorie per serving
Reviews 4.7
Total Time 25 minutes
Category appetizer
Calories 275 calorie per serving
- Preheat oven to 325 degrees F. Combine nuts and seeds in a medium-sized bowl. Add the maple syrup and spices and salt and toss to combine. Spray a baking sheet with cooking spray, then transfer coated nuts to baking sheet and spread evenly in 1 layer. Bake 15 to 20 minutes, stirring once, until nuts are fragrant and lightly toasted.
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STUFFED LEG OF LAMB WITH ROSEMARY | LAMB RECIPES | JAM…
This stuffed leg of lamb transforms a regular cut into something a little bit special for Easter
From jamieoliver.com
Total Time 1 hours 55 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 543 calories per serving
From jamieoliver.com
Total Time 1 hours 55 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 543 calories per serving
- Stuffing a leg of lamb is a great way to transform a regular cut into something a bit special for Easter, and this recipe ensures it’ll be bursting with flavour. If you’ve never made homemade gravy before, give it a go – you can’t beat it!
- Preheat your oven to 200ºC/400ºF/gas 6. Turn the leg of lamb upside down on a chopping board and very gently cut halfway down into the leg along the bone so the meat opens out, creating a pocket.
- Make your stuffing by peeling a couple of garlic cloves and popping them into a food processor. As it’s whizzing away, add the parsley and rosemary leaves, then the anchovies. Scrape this mixture into a bowl, then add the ciabatta and pine nuts to the processor. You want it to be quite coarse so just pulse it a few times, then tip it into your bowl of herbs along with the chopped olives and lemon zest. Season with salt and pepper, then get your clean hands in the bowl and scrunch everything together. If it looks too dry, add a little lemon juice.
- Pack this stuffing into the pocket of the lamb, then wrap the meat back over and tie it tightly with string, pushing the remaining rosemary sprigs underneath the string. Drizzle over a little olive oil, pat this into the lamb and season with salt and pepper.
- Place your roughly chopped onion, carrot and celery in a roasting tray with any remaining unpeeled garlic cloves and lay your lamb on top. Roast for about an hour and a half. In Italy, they’ll start basting the lamb after 30 minutes by pouring a swig of wine over the meat and veg every 15 minutes or so until the meat is cooked. Trust me – it is well worth doing and makes it juicy and delicious! When cooked, transfer the lamb to a board or platter to rest while you make your gravy.
- Spoon off most of the fat from your tray, then put it on the hob over a low heat. Add the flour and mash everything together with a potato masher. Add a glass of red wine and bring to the boil, to cook off the alcohol. Pour in the stock and bring back to the boil, scraping all the goodness from the bottom of the pan as you go. Reduce the heat and simmer for 10 minutes.
- Sieve your gravy into a jug or pan, using a ladle to really push all the goodness through. Discard any veg or meat left behind. At this point, your lamb will have been resting for around 15 minutes and will be perfect for serving. Dish it up and tuck in!
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BUTTERNUT SQUASH AND SWEET POTATO LASAGNE RECIPE - BBC FO…
This butternut squash lasagne is one of my stalwart recipes that used to only make an appearance when there was a vegetarian over at my house. But then the family began to fall in love with it.
This white sauce is a shortcut white sauce, everything just gets put in a bowl and stirred, very, very simple and just as tasty as the traditional white sauce.
From bbc.co.uk
Reviews 3.7
From bbc.co.uk
Reviews 3.7
- Cut it into portions, carefully lift out and serve with a handful of rocket drizzled with the dressing.
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FARRO WITH MUSHROOMS RECIPE - NYT COOKING
Farro is chewier than Italian rice and doesn’t release starch when it’s cooked, so there’s no need to stir it the way you’d stir a risotto. This hearty dish has a rich, earthy flavor. Although it takes about twice as long as a risotto to cook, it doesn’t require tending.
From cooking.nytimes.com
Reviews 5
Total Time 2 hours
Calories 323 per serving
From cooking.nytimes.com
Reviews 5
Total Time 2 hours
Calories 323 per serving
- Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the fresh mushrooms. Cook, stirring, until they begin to soften and sweat. Add salt to taste, the garlic and rosemary. Continue to cook, stirring often, until the mushrooms are tender, about five minutes. Add the farro and reconstituted dried mushrooms. Cook, stirring, until the grains of farro are separate and beginning to crackle, about two minutes. Stir in the wine and cook, stirring until the wine has been absorbed. Add all but about 1 cup of the stock, and bring to a simmer. Cover and simmer 50 minutes or until the farro is tender; some of the grains will be beginning to splay. Remove the lid, and stir vigorously from time to time. Taste and adjust seasoning. There should be some liquid remaining in the pot but not too much. If the farro is submerged in stock, raise the heat and cook until there is just enough to moisten the grains, like a sauce. If there is not, stir in the remaining stock. If not serving right away, cover and let stand. Just before serving, bring back to a simmer, add the Parmesan, parsley and pepper, and stir together. Remove from the heat and serve.
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VEGETARIAN WELLINGTON RECIPE | JAMIE OLIVER VEGETARIAN RECIPES
Trust me, vegetarians at the Christmas table will love you for this amazing treat – it's a cracker!
From jamieoliver.com
Total Time 1 hours 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 703 calories per serving
From jamieoliver.com
Total Time 1 hours 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 703 calories per serving
- Preheat the oven to 200ºC/400ºF/gas 6. Slice the squash lengthways into wedges and add to a large roasting tray with a good splash of olive oil, the chilli and cinnamon. Bash the coriander seeds in a pestle and mortar until fine, then add the rosemary leaves and bash again for 1 to 2 minutes to release its flavour. Scatter over the squash and toss together so that each piece of squash is well coated with the seasoning. Make sure all the squash is skin-side down, then cover with tin foil and bake in the hot oven for around 45 minutes or until soft. Allow to cool, then tear into bite-sized chunks.
- Meanwhile, heat a saucepan over a medium heat, then add a splash of olive oil and the onions. Season well with salt and pepper and cook gently, stirring occasionally, until softened and lightly browned. Add the sage and crumbled chestnuts to the pan for the last few minutes of cooking.
- While that’s happening, toast the bread on a hot griddle pan or in a toaster and rub well with one of the cloves of garlic. Tear into small chunks, and once the onions are done, add the toast to the pan. Turn the heat off, stir everything together, taste, then season and grate in the zest of the lemon.
- Add the butter to a frying pan on a medium heat and when melted, add the mushrooms and a chopped clove of garlic. Fry until soft and quite dry. Squeeze in a little lemon juice, tip into a food processor and whiz until smooth.
- Bring a large pan of salted water to the boil, add the spinach and cook until soft. Drain in a colander, pressing lightly to get rid of excess moisture, then place to one side.
- Slice the remaining garlic clove and add to a frying pan with a splash of olive oil. Fry until golden. Add the pine nuts, sultanas and spinach and fry everything together until warmed through. Season well with salt and pepper and turn off the heat.
- Now assemble your Wellington. Roll out the puff pastry on a sheet of baking parchment until it’s about 30cm x 40cm, then spread the mushroom mixture all over it. In a large bowl, lightly toss together the spinach, squash and onion-bread mixture, then spoon it in a thick line down the middle of the pastry. Leave a space free at either side so you can roll the pastry around the filling.
- To do this, hold one side of the baking parchment and lift it, with the pastry, towards the centre of the Wellington so it starts to cover the filling. Peel the baking parchment back, leaving the pastry in place, then do the same with the other side. The pastry should overlap in the middle. Beat the egg with the milk and brush it over the pastry join to seal the join. Fold up the ends so the filling doesn’t leak out, then carefully roll the Wellington onto a baking sheet, with the seal underneath. Brush all over with the egg mix.
- Bake for 45 minutes until puffed up, golden brown and hot through. Serve carved into thick chunks – it’s fantastic served with veggie gravy!
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SPINACH AND RICOTTA LASAGNE WITH PINE NUTS | RECIPES ...
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From deliaonline.com
From deliaonline.com
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TOFFEE TART WITH PINE NUTS AND ROSEMARY RECIPE | LEITE'S ...
22/12/2021 · This toffee tart with pine nuts and rosemary is an unusual but fantabulous confection. The layers of flavors−the meatiness of the nuts, the piney notes of the rosemary, the citrusy orange, and the …
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From leitesculinaria.com
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MOROCCAN VEGETABLE POT AND COUSCOUS WITH PINE NUTS AND ...
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From thespruceeats.com
From thespruceeats.com
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ROASTED GREEN BEANS WITH GARLIC, LEMON, PINE NUTS ...
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From onceuponachef.com
From onceuponachef.com
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HOW TO TOAST PINE NUTS (2 WAYS!) – A COUPLE COOKS
28/2/2020 · Toasted pine nuts are our little secret to making recipes taste amazing.They add a warm, nutty essence and crunch to everything from salads to pasta to crostini.These Italian nuts are delicious on their …
From acouplecooks.com
From acouplecooks.com
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PINE NUT COOKIES RECIPE | MARTHA STEWART
These Italian almond cookies are rolled in pine nuts, which you'll often see in the ingredient list of a savory recipe but can be used in sweet recipes too.
From marthastewart.com
From marthastewart.com
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SWEDISH NUTS II RECIPE | ALLRECIPES
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From allrecipes.com
From allrecipes.com
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ROASTED CAULIFLOWER WITH RED PEPPERS, GREEN OLIVES, AND ...
How to make Roasted Cauliflower with Red Peppers, Green Olives, and Pine Nuts: (Scroll down for complete recipe with nutritional information.) Cut up …
From kalynskitchen.com
From kalynskitchen.com
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ITALIAN PINE NUT COOKIES RECIPE - FOOD.COM
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From food.com
From food.com
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SICILIAN FRIED DOUGH BALLS WITH HONEY AND PINE NUTS
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HONEY LIME FRUIT SALAD RECIPE | ALLRECIPES
Fabulous recipe. Can't say anything really bad, other then 1. I don't carry pine nuts in my house 2. it's just as well about the pine nuts, I don't like them anyway, so I needed that crunch so I replaced the the nuts with slivered almonds. Worked well. Flavor was great, recipe …
From allrecipes.com
From allrecipes.com
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From simplyrecipes.com
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From wellplated.com
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From savoryexperiments.com
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From thepioneerwoman.com
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From yummly.com
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From share-recipes.net
From share-recipes.net
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CREAMY BROCCOLI GNOCCHI RECIPE | BBC GOOD FOOD
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