ORANGE-GLAZED ASPARAGUS
At her home in Deerwood, Minnesota, Gloria Bisek perks up fresh asparagus from her garden with a tangy orange glaze. "It's an easy dish for entertaining," she says.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a serving dish., Add the remaining ingredients to the pan; bring to a boil. Cook, uncovered, over medium-high heat until juices are slightly thickened. Drizzle over asparagus.
Nutrition Facts :
BEET AND GOAT CHEESE SALAD WITH PISTACHIOS
Steps:
- Preheat oven to 425°F.
- Separately wrap red and golden beets tightly in double layers of foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets.
- While beets are cooling slightly, whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a stream, whisking.
- When beets are cool enough to handle, slip off and discard skins. Separately cut red and golden beets into 1/4-inch dice and put in separate bowls. Add 2 1/2 tablespoons dressing to each bowl and toss to coat.
- Place cookie cutter in center of 1 of 8 salad plates. Put one eighth of red beets in cutter and pack down with your fingertips. Crumble 2 teaspoons goat cheese on top, then one eighth of golden beets, packing them down. Gently lift cutter up and away from stack. Make 7 more servings in same manner. Drizzle each plate with 1 teaspoon dressing and scatter with some pistachios.
- Toss mâche with just enough remaining dressing to coat and gently mound on top of beets. Serve immediately.
TOMATO & PISTACHIO ASPARAGUS
Asparagus is one of my favorite culinary ways to welcome spring. I almost always make this recipe for Passover, which falls at just the right time of year. It would also be great for Easter for the same reason. This is a pretty flexible dish -- you can play with quantities, change up the onions, etc. and it still turns out delicious. I have been replacing much of the butter with olive oil, and that works fine too. Cooking time assumes pre-trimmed and pre-cooked asparagus, though what I usually do is trim it (it's more tender if you break it wherever it breaks naturally than if you cut it) and start it steaming, then make the sauce.
Provided by Kitchen Kozy
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter in a pan over medium heat.
- Add the shallots and saute until soft and translucent.
- Add the remaining ingredients, except the pistachios, and stir until heated through.
- Pour the mixture over the cooked asparagus spears.
- Garnish with the pistachios and serve immediately.
Nutrition Facts : Calories 310.2, Fat 24.8, SaturatedFat 8.9, Cholesterol 30.5, Sodium 162.1, Carbohydrate 17.8, Fiber 6.3, Sugar 6.1, Protein 9.7
PISTACHIO ORANGE ASPARAGUS
We're so pleased to have finally gotten an asparagus bed established! Now when I have a bounty of those tender spears, I pull out this recipe. Orange and pistachios complement the asparagus beautifully. -Janice Mitchell Aurora, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a saucepan, bring 1 in. of water to a boil. Place asparagus in a steamer basket over water; cover and steam for 5 minutes or until crisp-tender; drain. Place asparagus on a serving platter and keep warm., In a skillet over medium heat, cook pistachios in butter for 3-4 minutes or until lightly browned. Add orange juice and zest; heat through. Pour over asparagus. Sprinkle with pepper.
Nutrition Facts :
PISTACHIO ORANGE SHORTBREAD
The "short" in shortbread refers to the texture of the pastry-crumbly, crisp and buttery. But shortbread is also easy, the perfect cookie to make when you're short on time. The dough comes together in minutes, pats out into one sheet, and is baked, no scooping or portioning to worry about. Just speedy cookies for anyone with a short attention span. (I can't stop.) If you only have a 9 1/2-inch tart pan, feel free to use it; the shortbread will be slightly thicker and will need to bake a few extra minutes.
Provided by Samantha Seneviratne
Categories dessert
Time 2h20m
Yield 12 to 16 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Butter an 11-inch fluted tart pan with a removable bottom. In a large bowl, with an electric mixer on medium, beat the butter and sugar until combined and fluffy, about 2 minutes. Add the egg yolks and orange zest and beat until combined. Beat in the flour, salt and baking powder. Add the pistachios and beat just until evenly distributed.
- Tip the dough into the prepared pan and press it into an even layer. Freeze until firm, about 15 minutes.
- Sprinkle the top of the dough with sanding sugar and bake on a rimmed baking sheet until the shortbread is golden brown and set, 20 to 25 minutes. Transfer the baking sheet holding the tart pan to a rack to cool for a few minutes. While the dough is still warm, remove the pan edges and cut the cookie into wedges. Let cool completely.
- Carefully separate the wedges and set them on a work surface. Drizzle with melted chocolate. Let stand at room temperature until the chocolate has set, about 1 hour.
PISTACHIO ORANGE ASPARAGUS
Make and share this Pistachio Orange Asparagus recipe from Food.com.
Provided by Oolala
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Steam asparagus until crisp tender and keep warm.
- In a skillet over medium-high heat, cook nuts in butter for 3-4 minutes until lightly browned.
- Add orange juice and orange peel and heat through.
- Pour over the asparagus and sprinkle with a dash of pepper.
- Garnish with orange slices.
ORANGE ASPARAGUS
Make and share this Orange Asparagus recipe from Food.com.
Provided by hollyfrolly
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Trim stems off asparagus.
- Steam asparagus to tender-crisp (about 5 minutes) -I use a steaming basket in a pan with the lid on.
- Drain water and place asparagus back in pan.
- Place butter, orange juice and zest in pan with asparagus.
- Allow butter to melt and coat asparagus with butter mixture.
- Add salt and pepper to taste.
Nutrition Facts : Calories 53.5, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 42.2, Carbohydrate 5.3, Fiber 2.4, Sugar 1.9, Protein 2.9
PISTACHIO FRUIT SALAD
"My husband, a diabetic, always smiles when he finds this fun and fluffy salad on the menu," shares Gail Bartlett from Hallowell, Maine. She pairs pistachio pudding with pineapple, oranges and other fruits for a tasty guilt-free treat.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Drain pineapple, reserving juice. In a bowl, whisk together reserved juice and pudding mix for 2 minutes (mixture will be thick). Stir in the pineapple, fruit cocktail and mandarin oranges. Fold in whipped topping. Cover and refrigerate until serving.
Nutrition Facts : Calories 122 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 62mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
PISTACHIO LIME COOKIES
Provided by Rachael Ray : Food Network
Categories dessert
Time 1h15m
Yield 3 dozen (1 1/2-inch) cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- In a food processor work bowl, add sugar and lime zest. Process until sugar and zest are well mixed, about 20 seconds. Scrape into a large mixing bowl. Reserve about 1/2 cup of lime sugar in a separate bowl for later use.
- Add flour, baking powder and salt into food processor and pulse briefly to mix. Add cold butter into food processor with flour mixture and 3 ounces of the pistachios. Process with short pulses until mixture resembles cornmeal and no large lumps of butter remain, about 10 seconds. Add remaining pistachios and mix briefly, about 5 seconds. Pour this mixture into the sugar and lime mixture in the large mixing bowl and set aside.
- In a medium bowl, mix egg yolks, vanilla extract, almond extract, and lime juice together.
- Using an electric mixer with a paddle attachment, pour in the lime/sugar and flour/butter mixture and stir until combined, about 15 seconds. Then, while the mixer is still running, slowly add egg/lime juice mixture and mix until well combined and dough pulls away from the sides of the bowl, about 15 to 30 seconds.
- Scrape the dough into a large bowl and refrigerate until cold, but not solid, about 30 minutes. Use an ice cream scoop to scoop the dough onto parchment-lined cookie sheets. Take the dough balls and roll the tops into the reserved lime sugar. Use the bottom of a water glass to press the cookies flat, about 1/4-inch thick. Bake the cookies until slightly browned, about 15 minutes. Remove the parchment paper with the cookies from the tray to a cooling rack and cool.
PISTACHIO-CRUSTED RED SNAPPER
Here's a delicious way to incorporate healthful fish and nuts into one dish. Easy side dishes are steamed asparagus drizzled with lemon butter and Safeway SELECT's exotic mushroom risotto. (Get the risotto simmering first, then start on the rest of the meal.) For dessert, top bowls of fresh raspberries with dollops of sour cream and a dusting of brown sugar.
Provided by Allrecipes Member
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- In a blender or food processor, whirl pistachios until finely ground. Pour pistachios into a wide, shallow bowl and add bread crumbs, parsley, and pepper; mix well.
- In another wide, shallow bowl, beat egg to blend. One at a time, dip fish fillets into egg to coat, then press each side of fillets into nut mixture to coat well. Lay fillets in a greased or nonstick 10- by 15-inch baking pan.
- Melt butter in an 8- to 10-inch frying pan over medium heat. Add onions and capers, and stir just until onions are brighter green, 1 to 2 minutes. Holding onions and capers back with a spoon, pour butter evenly over fillets.
- Bake fish in a 450 degrees F oven until fish is opaque in center of thickest part (cut to test), about 10 minutes. With a wide spatula, carefully transfer fillets to 4 dinner plates and top equally with onion-caper mixture. Offer lemon wedges to squeeze over fish and salt to add to taste.
Nutrition Facts : Calories 361.2 calories, Carbohydrate 13.1 g, Cholesterol 124 mg, Fat 21.3 g, Fiber 3 g, Protein 29.5 g, SaturatedFat 8.7 g, Sodium 397.6 mg, Sugar 2.1 g
ASPARAGUS WITH CREAM SAUCE
Make and share this Asparagus With Cream Sauce recipe from Food.com.
Provided by Chef Buggsy Mate
Categories Vegetable
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Snap asparagus of the woody ends.
- In a large skillet, melt 2 Tbs. of the butter over medium heat. Add asparagus and saute until crisp tender. Set pan with asparagus aside.
- In a small skillet, saute the onion in the remaining butter, until onion is soft and translucent. Stir in the flour, garlic powder, and salt until blended.
- Gradually stir in broth.
- Add the parsley, and dill.
- Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat to low; whisk in sour cream.
- Quickly warm asparagus then transfer to serving platter.
- Top with dill cream sauce.
PISTACHIO CHEESECAKE
This appealing dessert, with its pretty pistachio filling, almond crust and chocolate drizzle, is creamy smooth. I created it one Christmas Eve and my family raved about it. I've never seen cheesecake disappear so quickly! -Karen Ankerson, Manistee, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 14 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the flour and almonds; cut in butter until crumbly. Press onto the bottom and 1-1/4 in. up the sides of a greased 10-in. springform pan. Bake at 400° for 10 minutes. , Meanwhile, in a large bowl, beat cream cheese, milk and pudding mixes until smooth. Add eggs; beat on low speed just until combined. Pour over crust. , Place pan on a baking sheet. Reduce heat to 350°. Bake for 55-60 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Slice cheesecake; drizzle slices with chocolate syrup. Garnish with whipped cream and pistachios if desired.
Nutrition Facts : Calories 344 calories, Fat 18g fat (10g saturated fat), Cholesterol 121mg cholesterol, Sodium 269mg sodium, Carbohydrate 37g carbohydrate (21g sugars, Fiber 1g fiber), Protein 8g protein.
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