June 18th, 2013 by alice
Tags: Chicken, Nuts, Pine, Salad, Spinach | 
Print This Post
INGREDIENTS
- 1 1/2cupsbaby spinach leavesor mixed greens
- 4cups slicedchicken breasts
- 1/2cup toastedpine nuts
-
Dressing
- 1teaspoondried tarragon
- 1teaspoon gratedlemons, rind of
- 1/2teaspoonground nutmeg
- 2/3cupolive oil
- 2/3cupwhite wine vinegar
DIRECTIONS
- Mix dressing well.
- Toss with first three ingredients.
Posted in Recipes | No Comments »
June 16th, 2013 by alice
Tags: Cakes, Chile, Hojas, Mil, Nuts, Torta | Print This Post
INGREDIENTS
- 4cupsall-purpose flour
- 2teaspoonsbaking powder
- 7/8cupbutter
- 3egg yolks
- 1cupmilk
- 2 (14 ounce)canssweetened condensed milk
- 1cup choppedwalnuts
- 1/4cupbrandy
- 1/4cupwater
DIRECTIONS
- Preheat oven to 350 degrees F (175 degrees C).
- Mix together the flour and baking powder; set aside.
- In a large bowl, beat the butter until creamy.
- Blend in the egg yolks, one at a time.
- Beat in the flour mixture alternately with the milk.
- The dough will be stiff like a cookie dough.
- Divide the dough into 10 pieces and shape into balls.
- Roll each ball into a 9 inch circle.
- Place on cookie sheets and prick with a fork in several places.
- Bake in the preheated oven for 10 to 12 minutes, or until golden brown.
- Set aside.
- Make the Caramel Filling: In a sauce pan, boil the unopened cans of sweetened condensed milk for 3 hours.
- Monitor the water closely, to make sure there is always water in the pan.
- Remove can from heat and let cool for 10 to 15 minutes.
- In a small measuring cup, combine the brandy and water.
- Place one cookie layer on serving plate.
- Sprinkle with brandy mixture, then spread with the now thickened condensed milk.
- Sprinkle with nuts.
- Continue stacking until all layers are used.
Posted in Recipes | No Comments »
May 14th, 2013 by alice
Tags: Bits, Chocolate, Kisses, Meringue, Nuts, Optional, Vanilla | Print This Post
INGREDIENTS
- 4egg whites
- 1tablespoonvanilla sugar
- 1cupsugar
DIRECTIONS
- Beat the ingredients until stiff peaks form.
- spoon onto a foil covered cookie sheet (or pipe to make them look pretty).
- Bake at 200° for 2 hours.
- leave in oven for at least 2 additional hours (until completely cool) I often leave them overnight.
- Carefully peel off foil and store in an airtight container.
- Variations: fold in 1/2 cup finely chopped nuts or bittersweet chocolate. (note- these will not hold their shape as well, they do taste yummy, but tend to lose some of the airiness).
- additional option: dip the nut version in melted chocolate once cooked.
Posted in Recipes | No Comments »
April 9th, 2013 by alice
Tags: Nuts, Pilau, Pine, Rice | Print This Post
INGREDIENTS
- 1cupuncooked rice
- 1 3/4cupschicken stock, plus
- 2tablespoonschicken stock
- 3/4teaspoonsalt
- 3tablespoonsunsalted butter
- 1/2cup unsaltedpistachios
- 1/2cuppine nuts
- 1/4teaspoonmace
DIRECTIONS
- Bring the rice, chicken stock, 1 tablespoon of the butter and the salt to a boil in a large saucepan.
- Reduce heat to medium-low and cover.
- Set timer for 18 minutes.
- Meanwhile saute the remainder of butter, the pine nuts, mace and pistachios in a large skillet until they are golden brown.
- After rice is cooked, set it aside with the lid on for 10 minutes.
- Fluff with a fork and scoop into the skillet, tossing with the pistachios and pine nuts.
Posted in Recipes | No Comments »
April 6th, 2013 by alice
Tags: Chard, Nuts, Penne, Pine | Print This Post
INGREDIENTS
- 3teaspoonsolive oil
- 1/3cuppine nuts(pignoli)
- 1lbpenne pasta
- 3clovesgarlic, slivered
- 1 1/4lbsred swiss chard, stems cut in 1 in. pieces,leaves stacked and cut crosswise in ribbons(or a mix of white, yellow, and red stemmed chards)
- 1cupchicken broth
- 1/2teaspoonsalt
- 1/2cupsun-dried tomatoes packed in oil, drained,cut in narrow strips
- 1tablespoonbalsamic vinegar
- shreddedparmesan cheese
DIRECTIONS
- Bring large pot of lightly salted water to a rapid boil.
- Heat 1 tsp oil in a large nonstick skillet over medium high heat, add pine nuts; saute 2-3 minutes until toasted, remove to a small bowl.
- Stir penne into boiling water, boil, stirring occaisionally, 7-9 minutes until firm tender.
- Meanwhile heat remaining 2 tsp oil in same skillet over medium high heat, add garlic; saute 1 minute or until fragrent, add cghard stems, broth and salt, cover and cook 1-2 minutes until crisp-tender.
- Add chard leaves, cover and stirring once, cook 4-5 minutes until wilted.
- Drain pasta and return to pot; toss with chard, pine nuts, tomatoes and vinegar.
- Pour into serving bowl, sprinkle servings with parmesan cheese.
Posted in Recipes | No Comments »
