Pistachio Cream Sauce Recipes
PISTACHIO CREAM PIE
This pie has a walnut crust and two uncooked layers--cream cheese and pudding. It's made in a 9x13-inch baking dish.
Provided by MARBALET
Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes
Time 1h45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the flour, walnuts, and butter and mix well. Press the mixture into the bottom of a 9 x 13 inch pan. Bake in the preheated oven until the nuts are fragrant and the crust is lightly browned, 20 to 30 minutes. Cool.
- Mix together the cream cheese, vanilla, confectioners' sugar, and 1 cup whipped topping. Beat well, and spread the filling over the cooled crust. Refrigerate for 1 hour.
- Mix the instant pudding with milk until thick. Spread the pudding over the cream cheese layer. Top with remaining whipped topping, sprinkle with nuts, and decorate with maraschino cherries.
Nutrition Facts : Calories 761.7 calories, Carbohydrate 76.7 g, Cholesterol 83.9 mg, Fat 47.1 g, Fiber 1.2 g, Protein 9.4 g, SaturatedFat 30.8 g, Sodium 618.7 mg, Sugar 50 g
PISTACHIO CREAM SAUCE
When my friends sister moved in with us, she always was craving a ravioli in a pistachio cream sauce (her favorite from a restaurant where she lived). A few trial runs later she's has a new favorite!
Provided by FruityBev
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in medium sauté pan.
- Sauté Onions until Translucent (not caramelized).
- Add pistachios and enough olive oil to lightly coat.
- Cook for about a minute, the pistachios should not change color.
- Add cream until heated throughout.
- Remove from heat.
- Add seasonings to taste.
- Serve over pasta of choice.
- Top with grated cheese.
Nutrition Facts : Calories 252.9, Fat 23.9, SaturatedFat 9.9, Cholesterol 48, Sodium 182.1, Carbohydrate 4.7, Fiber 1, Sugar 1.3, Protein 6.2
PISTACHIO-CRUSTED SALMON WITH LEMON CREAM SAUCE
Nutty pistachios add color and crunch when sprinkled on salmon. The cream sauce gives the dish a lemony smooth finish. -Ann Baker, Texarkana, Texas
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Place fillets on a greased baking sheet; sprinkle with salt and pepper. Spread with mayonnaise and sprinkle with pistachios., Bake at 375° for 15-20 minutes or until fish flakes easily with a fork., Meanwhile, in a small saucepan, cook and stir shallot in oil over medium-high heat until tender. Add cream, lemon zest, salt and cayenne; bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until thickened, stirring occasionally. Serve with salmon.
Nutrition Facts : Calories 699 calories, Fat 59g fat (20g saturated fat), Cholesterol 172mg cholesterol, Sodium 837mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 34g protein.
PISTACHIO CRèME BRûLéE WITH SOUR CHERRY SAUCE
Categories Egg Nut Dessert Bake Cherry Pistachio Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Spread pistachios on a baking sheet and toast until nuts are fragrant but not browned, 4 to 5 minutes. Transfer to a bowl and cool completely. Rub off and discard any loose skins (some will remain on nuts).
- Pulse nuts with granulated sugar in a food processor just until finely chopped. (Do not blend to a paste.)
- Stir together nuts and cream with a pinch of salt in a 1-quart heavy saucepan and cook over moderate heat, uncovered, stirring occasionally, until just hot. Remove from heat, cover, and let stand 30 minutes.
- Rinse kitchen towel under cold water and wring out as much water as possible. Line a large sieve with towel, then set sieve over a bowl or large glass measure and pour pistachio mixture into towel. Wrap towel up around mixture and, working over sieve, squeeze pistachio cream from towel into bowl. Discard ground pistachios.
- Lightly beat yolks in a medium bowl, then whisk in pistachio cream. Divide mixture among gratin dishes.
- Arrange gratin dishes on a metal rack set in a roasting pan and bake in a hot water bath until custards are just set around edges but centers tremble slightly when dishes are gently shaken, about 20 minutes. Remove gratin dishes from pan and cool, uncovered, then chill, covered, at least 4 hours. (Custards will set completely as they chill.)
- Very gently blot any moisture from surface of chilled custards with paper towels. Sprinkle 1 1/2 teaspoons turbinado sugar evenly over each custard, then move blowtorch flame evenly back and forth just over sugar until sugar is melted and caramelized. Serve with sour cherry sauce.
PISTACHIO-CRUSTED CHICKEN WITH HERBS AND MUSTARD CREAM SAUCE
Steps:
- Preheat oven to 400°F. Finely grind nuts in processor. Add panko and blend, using on/off turns. Transfer to shallow baking dish. Mix mustard, basil, dill and rosemary in medium bowl. Spread mustard mixture over both sides of each chicken breast. Dip chicken breasts into nut mixture, coating completely. Sprinkle with salt and pepper.
- Heat 2 tablespoons oil in heavy large skillet over medium heat. Add 2 chicken breasts to skillet and cook until golden brown, about 2 minutes per side. Transfer chicken to baking sheet. Remove any leftover nuts from skillet. Repeat with remaining 2 chicken breasts, adding more oil to skillet as necessary. Bake chicken until cooked through, about 7 minutes. Spoon Mustard-Cream Sauce over chicken and serve immediately.
PISTACHIO PESTO SAUCE
This recipe comes from "Sauces for Pasta" by Kristie Trabant and Andrea Chesman. It is an interesting variation on the classic pesto which is made with pine nuts or walnuts.
Provided by jennifer in new jer
Categories European
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- combine basil, garlic, cheese and pistachios in a food processor or blender.
- process to mix.
- with the machine running, slowly add the olive oil.
- season with salt and pepper and process to the desired consistency.
- let stand for 5 minutes.
- to serve, thin the pesto with a few tablespoons of hot pasta cooking water and toss with hot fettuccine or linguine.
Nutrition Facts : Calories 332.5, Fat 33.6, SaturatedFat 5.4, Cholesterol 5.5, Sodium 98.3, Carbohydrate 4.6, Fiber 1.9, Sugar 0.9, Protein 5.2
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