GREEN BEANS WITH BROWN BUTTER AND PINE NUTS
Steps:
- Place green beans with 2 tablespoons of water in a microwave-safe bowl. Cover and cook for 6 to 7 minutes.
- Meanwhile, melt butter in a large skillet over medium low heat. As the butter bubbles it will start to turn brown and give off a nutty aroma. Once it has reached a light brown color, add garlic, cooked and drained green beans and pine nuts. Toss to combine and saute for 1 minute until heated through. Season, to taste, with salt and pepper.
- Serve immediately.
COD FISH WITH PINE NUT BROWN BUTTER
Nice fish main course. Presentation is classy enough, it almost looks like something served in a restaurant! Easy and fast to prepare.
Provided by KitchenManiac
Categories One Dish Meal
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in a large pan over medium heat, till it is light golden in colour.
- (make sure you don't overdue this and burn the butter) Add lemon juice and pine nuts and saute for 1 minute.
- Add fish to pan and cook for 2 minutes on each side, or till it is cooked to your liking.
- Serve fish on steamed greens with the brown pine nut butter as a sauce.
- Serve with a lemon wedge.
PENNE WITH BROWN BUTTER, ARUGULA, AND PINE NUTS
Provided by Giada De Laurentiis
Time 19m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the dressing: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper until smooth. Set aside.
- For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
- In a high-sided skillet, whisk the butter over medium heat until melted. Simmer until foamy. Continue to cook until the butter has a nutty aroma and turns a caramel color, 3 to 5 minutes. Remove the pan from the heat. Add the pasta, dressing, arugula, tomatoes, Parmesan, pine nuts, and capers. Toss until coated, adding the reserved pasta water, 1 tablespoon at a time to loosen the sauce, if needed. Transfer to a large bowl and serve.
FETTUCCINE WITH PINE NUTS, PROSCIUTTO AND BROWN BUTTER
this makes a wonderful main course with a salad and I think I found it in an older Gourmet magazine.
Provided by waynejohn1234
Categories Lunch/Snacks
Time 20m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan of boiling water cook the fettuccine until it is a la dente and drain well.
- While this is cooking, in a skillet heat the butter over moderately high heat, swirling it until it is golden brown.
- Remove from heat and stir in lemon juice, prosciutto, parsley and the pine nuts.
- In a bowl toss the pasta with the butter sauce and salt and pepper.
- Serve with the lemon wedges.
Nutrition Facts : Calories 817.9, Fat 46.1, SaturatedFat 21.5, Cholesterol 177.1, Sodium 253.4, Carbohydrate 84.8, Fiber 5, Sugar 3, Protein 19.1
PINE NUT BROWN BUTTER.
Make and share this Pine Nut Brown Butter. recipe from Food.com.
Provided by ShakenCake
Categories Sauces
Time 15m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 325 degrees.
- Toast nuts on a small baking sheet until golden, about 5 minutes; set aside.
- Melt butter in a medium skillet; cook over medium heat, swirling pan, until butter turns golden brown, about 5 minutes.
- Stir in reserved nuts, 1/2 teaspoon salt, and parsley.
Nutrition Facts : Calories 1315.1, Fat 135.1, SaturatedFat 59.7, Cholesterol 235.1, Sodium 1964.9, Carbohydrate 25.2, Fiber 11.1, Sugar 4.6, Protein 17.6
RUFFLED PASTA WITH HERBED RICOTTA AND PINE NUT BROWN BUTTER
Steps:
- Stir together ricotta, Parmigiano-Reggiano, herbs, pepper, and 1/4 teaspoon salt in a large serving bowl.
- Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup pasta cooking water, then drain pasta in a colander.
- While pasta is boiling, heat butter and oil in a deep 12-inch heavy skillet over moderate heat until foam subsides. Add pine nuts and remaining 1/4 teaspoon salt and cook, stirring, until nut and butter mixture is golden brown, about 3 minutes.
- Add drained pasta to pine nut butter along with 1/3 cup of reserved pasta cooking water and stir to coat. Thin ricotta mixture with 1/2 cup more of reserved cooking water, then add pasta and toss to combine. Thin with some of remaining reserved cooking water if necessary. Serve immediately.
PINON BUTTER (RAW PINE NUT BUTTER)
This is a very easy recipe and is live to boot. I am going to use this on my Essene bread that is dehydrating at the moment. Leave out the herbs if you prefer to use this on something sweet.
Provided by Chef Joey Z.
Categories Spreads
Time 5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Puree the pine nuts, olive oil, salt and herbs in a food processor by pulsing until it looks cheesy.
- Spread on your favourite raw bread or crackers.
- Bon Appetit!
Nutrition Facts : Calories 158.5, Fat 16.1, SaturatedFat 1.2, Sodium 388.4, Carbohydrate 3, Fiber 0.9, Sugar 0.8, Protein 3.1
RAVIOLI W/BROWNED BUTTER, SAGE OR BASIL AND PINE NUTS
The recipe is easy and I hope you love it as much as my family does. I first got this recipe from the Food Network/ Giada DeLaurentis and tweaked it some & omitted some ingredients. I would suggest using a ravioli that has a delicate flavor so that it is not overpowering (mushroom, chicken) It is so tasty it makes a nice dinner for guests.
Provided by Chicagoland Chef du
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Toast pine nuts in a dry fry pan over low/medium heat on the stove top until golden brown. Careful not to burn! Set aside.
- Bring a large pot of water to a boil, add salt to the boiling water. Meanwhile, while waiting for the water to boil --.
- In a large frying pan melt the butter over medium/high heat until pale golden brown flecks appear. About 4 minutes.
- Add the ravioli to the boiling water until they are cooked through, stirring occasionally, about 5 minutes, drain.
- NOTE: Once ravioli rises to the top of the boiling water, give it another minute or two and they are done. Careful not boil too vigorously or they will fall apart.
- Add the cooked ravioli to the butter mixture, toss in pine nuts, sprinkle in basil or sage leaves and top with some grated parm-reggiano. Place on plates or in a covered casserole dish for serving.
- Serve with freshly grated cheese at the table.
Nutrition Facts : Calories 282.5, Fat 29.7, SaturatedFat 16.3, Cholesterol 68.3, Sodium 130.7, Carbohydrate 1.2, Fiber 0.3, Sugar 0.3, Protein 4.4
BROWN BUTTER GNOCCHI WITH SPINACH AND PINE NUTS
Got this off the internet, sounded wonderful and wanted to try it as I had all the ingredients...very good...putting here for safe keeping... A great Meatless Monday recipe..
Provided by CIndytc
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook gnocchi according to package directions, drain.
- Heat butter in a large non stick skillet over medium heat.
- Add pine nuts to pan; cook 3 minutes or until butter and nuts are lightly browned, stirring constantly.
- Add garlic to pan; cook 1 minute.
- Add gnocchi and spinach to pan; cook 1 minute sor until spinach wilts,.
- stirring constantly. Stir in salt and pepper.
- Sprinkle with parmesan cheese.
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