GRANDMA'S PECAN TASSIES
My grandma used to make these every Christmas. She passed the torch to me, and now my family asks me to make these every Christmas. They are delectable.
Provided by Brandi Rose
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 2h15m
Yield 48
Number Of Ingredients 9
Steps:
- Combine 1 cup butter and cream cheese in a bowl using an electric mixer on medium speed until creamy. Add flour gradually, beating at low speed. Shape mixture into 48 balls and place on a baking sheet. Cover and chill in the refrigerator for 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease the cups of a mini-muffin pan. Press 1 chilled dough ball into each cup and shape into a tart shell.
- Whisk brown sugar, eggs, 2 tablespoons butter, vanilla extract, and salt together in a bowl. Stir in 1 1/4 cups pecans. Spoon mixture into tart shells. Top with the remaining pecans.
- Bake in the preheated oven until edges of cookie shell are delicately brown, 12 to 15 minutes.
- Cool in pans on wire racks for 10 minutes. Gently remove from pans and cool completely on wire racks, about 20 minutes.
Nutrition Facts : Calories 114 calories, Carbohydrate 9 g, Cholesterol 23.1 mg, Fat 8.3 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 3.8 g, Sodium 51.5 mg, Sugar 4.6 g
TISS'YE
Provided by Salma Abdelnour
Categories Garlic Appetizer Side Vegetarian Ramadan Pine Nut Chickpea Healthy Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 2 or 3 as a main course, or 6 as a side dish
Number Of Ingredients 12
Steps:
- 1. In a cooking pot, heat the chickpeas in water (to cover) over medium heat, then lower heat to a simmer.
- 2. Meanwhile, mash garlic with 1 teaspoon salt in a mortar and pestle, then gradually drizzle in the lemon juice and keep mashing until you have a creamy paste. Stir mixture into yogurt, mix in the tahini, and set aside.
- 3. Tear the pita into roughly 1-inch pieces. Heat the vegetable oil over medium heat, and fry the bread pieces until browned and crisp, then set aside to drain on a plate lined with paper towels. Alternatively, toast the pita halves instead of frying, then break the bread into pieces.
- 4. Drain chickpeas, place them in a bowl, and sprinkle with cumin and salt to taste.
- 5. A few minutes before you're ready to serve the dish, heat butter over medium heat and sauteé pine nuts until browned, being careful not to blacken them.
- 6. In a deep-sided serving dish, place one layer of the bread pieces, followed by a layer of the chickpeas, and alternate layers until you run out of ingredients (depending on the size of your dish, you may only have one layer of each). Ladle the yogurt over the top. Sprinkle the pine nuts in their butter over top, and add a pinch of paprika for color (optional). Serve immediately, while bread is crisp.
TISS'YE, LEBANON
"Spiced Chickpeas with Yogurt and Crunchy Pita I love tiss'ye for many of the same reasons I'm fond of eggplant fatteh: It packs a variety of textures and bold flavors into one simple, comfort-food dish-which also happens to look elegant when served at dinner parties. My mother's friend Bushra often makes tiss'ye without frying or toasting the bread, preferring to let the soft pieces of pita absorb the sauces more fully. I like that version, too, but am partial to the crunch that comes from frying or toasting the pita. I've had this preparation more often at Beirut homes and restaurants, but experiment with both versions and see which you like more." From: Jasmine and Fire: A Bittersweet Year in Beirut by Salma Abdelnour
Provided by Annacia
Categories Beans
Time 30m
Yield 6 6 as a side dish, 2 or 3 as a main course
Number Of Ingredients 12
Steps:
- In a cooking pot, heat the chickpeas in water (to cover) over medium heat, then lower heat to a simmer.
- Meanwhile, mash garlic with 1 teaspoon salt in a mortar and pestle, then gradually drizzle in the lemon juice and keep mashing until you have a creamy paste. Stir mixture into yogurt, mix in the tahini, and set aside.
- Tear the pita into roughly 1-inch pieces. Heat the vegetable oil over medium heat, and fry the bread pieces until browned and crisp, then set aside to drain on a plate lined with paper towels. Alternatively, toast the pita halves instead of frying, then break the bread into pieces.
- Drain chickpeas, place them in a bowl, and sprinkle with cumin and salt to taste.
- A few minutes before you're ready to serve the dish, heat butter over medium heat and sauteé pine nuts until browned, being careful not to blacken them.
- In a deep-sided serving dish, place one layer of the bread pieces, followed by a layer of the chickpeas, and alternate layers until you run out of ingredients (depending on the size of your dish, you may only have one layer of each). Ladle the yogurt over the top. Sprinkle the pine nuts in their butter over top, and add a pinch of paprika for color (optional). Serve immediately, while bread is crisp.
Nutrition Facts : Calories 418.3, Fat 20.4, SaturatedFat 6.2, Cholesterol 26.1, Sodium 952.8, Carbohydrate 46.8, Fiber 7.5, Sugar 6.3, Protein 15
LISA'S GOUTIE RECIPE BY TASTY
Here's what you need: napa cabbage, salt, ground pork, shiitake mushrooms, scallions, sesame oil, ginger, white pepper, large round dumpling wrappers, canola oil, water, dipping sauce, soy sauce, sesame oil, rice wine vinegar
Provided by Rie McClenny
Categories Appetizers
Yield 40 dumplings
Number Of Ingredients 15
Steps:
- In a medium bowl, combine the cabbage and salt. Toss lightly. Let sit for 10 minutes to withdraw some moisture. Place a colander over a separate bowl. Transfer the cabbage to the colander squeeze out any moisture from the cabbage. Discard the water.
- In a large bowl, combine the drained napa cabbage, ground pork, shiitake, scallions, sesame oil, ginger, remaining teaspoon of salt, and white pepper. Mix well with your hands.
- Put a tablespoon of filling in the middle of a dumpling wrapper. Using your finger, lightly wet half of the outer rim with water.
- Fold the wrapper in half. Using your fingertips, make pleats to seal the dumpling. Repeat with the remaining wrappers and filling.
- In a large non-stick pan, heat the oil over medium heat. Place 8 dumplings in the pan and fry until the bottoms turn golden brown, about 5 minutes. Add ¼ cup water (60 ml) and cover. Cook for 7-10 minutes, or until the filling is cooked through. Repeat with the remaining dumplings.
- Serve immediately with dipping sauce.
- Enjoy!
Nutrition Facts : Calories 282 calories, Carbohydrate 47 grams, Fat 5 grams, Fiber 2 grams, Protein 9 grams, Sugar 0 grams
More about "tissye recipes"
10 TASTY TAIWANESE RECIPES TO MAKE AT HOME | ALLRECIPES
From allrecipes.com
Author Hayley SuggEstimated Reading Time 3 mins
BEST WEED RECIPES - 17 CANNABIS EDIBLE RECIPES (STEP BY …
From thecannaschool.ca
170 RECIPES IDEAS IN 2021 | RECIPES, COOKING RECIPES, FOOD
From pinterest.com
170 pins105 followers
900+ RECIPES IDEAS IN 2021 | RECIPES, FOOD, COOKING RECIPES
From pinterest.com
1K pins
17 LIGHT AND EASY TILAPIA RECIPES - THE SPRUCE EATS
From thespruceeats.com
RISSOLES!! | RECIPETIN EATS
From recipetineats.com
DIY TOILET PAPER SPRAY: THE BUTT WIPES ALTERNATIVE
From gymcraftlaundry.com
MATERIALS | TIHYO
From tihyo.com
BAREFOOT CONTESSA | VEGETABLE TIAN | RECIPES
From barefootcontessa.com
14 TISSUE FLOWERS IDEAS | TISSUE FLOWERS, COOKING RECIPES, ICE CREAM ...
From pinterest.ca
TIKOY RECIPES YOU SHOULD TRY | THE MISIS CHRONICLES
From themisischronicles.com
RECIPES | TI FOODS
From ti-foods.com
THE BEST PAPER MACHE RECIPES
From thesprucecrafts.com
FAMILY PIZZA NIGHT MEAL KIT - OLIVE OIL CO - BARRIE - MIDLAND
From oliveoilco.ca
12 RECIPE IDEAS | COOKING RECIPES, RECIPES, FOOD
From pinterest.ca
RAIAS RECIPES | HEALTHY, EASY, ALLERGY FRIENDLY EATS
From raiasrecipes.com
TOP 9 ROTISSERIE RECIPES - THE SPRUCE EATS
From thespruceeats.com
TIFFY COOKS - EASY ASIAN RECIPES
From tiffycooks.com
55 OF OUR MOST INSANELY DELICIOUS RECIPES, EVER!
From tasteofhome.com
20 BEST TRISHA YEARWOOD RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
11 EASY AND TASTY TISSUE RECIPES BY HOME COOKS - COOKPAD
From cookpad.com
HERE ARE CHRISSY TEIGEN'S BEST RECIPES FROM HER COOKBOOKS - DELISH
From delish.com
BUTTERFLY TISSUE PAPER - THERESCIPES.INFO
From therecipes.info
COTTONELLE BATH TISSUE RECIPES - SALEWHALE.CA
From salewhale.ca
TIRAMISU (CHEF RECIPE!) | RECIPETIN EATS
From recipetineats.com
RECIPES – PACKAGES
From packages.com.pk
OPTION FACIAL TISSUE RECIPES - SALEWHALE.CA
From salewhale.ca
DR HULDA CLARK RECIPES - LIVING NETWORK
From livingnetwork.co.za
RECIPES ARCHIVES - THE TIPSY HOUSEWIFE
From thetipsyhousewife.org
STAINED GLASS TISSUE PAPER TEMPLATES - THERESCIPES.INFO
From therecipes.info
VANILLA FROSTING (THE BEST) | RICARDO
From ricardocuisine.com
RECIPES FROM TICINO | TICINO.CH
From ticino.ch
PAPER MACHE RECIPES
From ultimatepapermache.com
HOW TO MAKE BONE AND TISSUE SALVE - NATURAL REMEDIES MOM
From jillshomeremedies.com
HOME - RECIPES - THE TIPSY HOUSEWIFE
From thetipsyhousewife.org
27 EASY TILAPIA RECIPES | RECIPES, DINNERS AND EASY MEAL IDEAS
From foodnetwork.com
TISSUE RECIPES
From fccid.io
HOW TO MAKE TIKOY (NIAN GAO) USING 3 BASIC INGREDIENTS - FOXY …
From foxyfolksy.com
OXALIC ACID PREPARATION - THE APIARIST
From theapiarist.org
ROTI TISU | TRADITIONAL DESSERT FROM MALAYSIA, SOUTHEAST ASIA
From tasteatlas.com
TASSIE RECIPES - PECAN, FILLING RECIPES & MORE | TASTE OF …
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love