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Old 12-12-2008, 07:12 PM   #11
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this site??


Pistachio Health - Nutrition Information And Health Research
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Old 12-12-2008, 09:08 PM   #12
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Grandma Snarr's Cheese Ball
Another recipe from my mom's recipe box...

Cheese Ball

1/2 lb. blu cheese, crumbled
3 oz cream cheese
3 oz sharp cheddar, grated
2 Tbls butter
3 Tbls warmed brandy
2 tsp instant minced onions
1 tsp Worchestershire sauce
1/2 cup chopped Pistachios

Have all cheese & butter at room temperature. Combine all ingredients except nuts in large mixing bowl. Beat with eletric beater untill blended & fluffy. Place on a piece of waxed paper and shape into ball. Wrap and chill overnight in fridge. Next day, roll ball in chopped pistachios until fully covered. Wrap in saran or foil, and store in fridge.
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Old 12-14-2008, 08:01 AM   #13
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From Pates & Terrines by Fiona Smith on page 60 is a recipe for nut wafers. I used shelled raw pistachios roasted them first then followed the book.
3eggs
1/4 cup sugar
1cup plus 1 1/2 tablespoons flour
3/4 cup roasted nuts.... I used pistachio but they post e.g. almond, hazelnut

a loaf pan (approx.8x4 inches),
lined with parchment paper
2 baking sheets, lined with parchment paper

preheat oven 325F

In a bowl, beat eggs and sugar until well mixed. Fold in the flour and nuts, don't over mix. Spread mix into the prepared loaf pan. Bake in the oven45 minutes until lightly colored. Let cool on a wire rack.

Wrap the loaf in aluminum foil and refrigerate overnight.

The next day, preheat the oven to 325F.

Cut the bread diagonally as thinly as you can, using a sharp knife and lay the slices out on the prepared baking sheets. Bake in the oven for 20-25 minutes until brown. Keep an eye on them in the last 5 minutes of cooking, as they burn easily. Let cool on a wire rack. Store in an air tight container up to one week.

Made it in mind for my granddaughter who can't have dairy or soy. She loved them as did everyone else.
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Old 12-15-2008, 03:38 PM   #14
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I'm happy to report that I'm actually down 2 pounds since replacing my regular snack foods with pistachios, it works! For me anyway!
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Old 12-15-2008, 05:30 PM   #15
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My husband is addicted too!! In fact, we have a huge clear plastic "urn" with an airtight latching top that must be kept filled at all times - lol! A few weeks ago CostCo even had "Black Pepper" pistachios, which I picked up for dear hubby. They were quite good - the pepper played nicely off the sweetness of the nuts.

Pistachios are a traditional ingredient of savory terrines (compressed pates) as well. Not only very tasty, but very pretty when the terrine is sliced.
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Old 12-15-2008, 06:38 PM   #16
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Quote:
Originally Posted by BreezyCooking View Post
My husband is addicted too!! In fact, we have a huge clear plastic "urn" with an airtight latching top that must be kept filled at all times - lol! A few weeks ago CostCo even had "Black Pepper" pistachios, which I picked up for dear hubby. They were quite good - the pepper played nicely off the sweetness of the nuts.

Pistachios are a traditional ingredient of savory terrines (compressed pates) as well. Not only very tasty, but very pretty when the terrine is sliced.
I'm sitting in front of a big glass bowl (or urn) eating Everybody's Nuts Salt and Pepper brand. Can life get any better than this?
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Old 12-15-2008, 11:39 PM   #17
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Epicurious.com: Recipes, Menus, Cooking Articles & Food Guides has 179 pistachio recipes--sweet and savory.
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Old 12-16-2008, 07:16 AM   #18
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Quote:
Originally Posted by Yakuta View Post
We use it a lot in Indian cooking especially desserts. I love to make pistachio burfi. It's basically a dense fudge that is made with ground pistachio's. Here is the recipe.

2 sticks of unsalted butter
4 cups of unsalted pistachios (powdered) (add a little sugar to it to get a fine grind)
1 cup of milk powder
1 small can of ricotta cheese
1/2 tsp of ground cardamom
1 cup of sugar - Taste and adjust if you like it sweeter

In a pan, add the butter. Once it's melted add the ricotta and cook it until the water from the ricotta evaporates (it will release a good amount of water). Next add the milk powder and cardamom. Continue to roast the milk powder. Next add the pistachio powder and sugar. It should all turn into a thick mixture. Pour it into a pan and evenly spread it (needs muscle power). Pat it with the back of a small bowl to ensure the top is smooth. You can sprinkle the top with some slivered almonds and press it lightly so the almonds stick in the fudge. Make diamond shaped cuts and let the mixture completely cool.

Remove carefully (should harden as it cools), enjoy

Pistachio icecream is also great. I make mine with lots of ground pistachios, heavy cream and condensed milk along with cardamom. Freeze and enjoy.
It sounds delicious!!!I must try it!!thanks a lot !!!!
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