185 apricot pistachio Recipes

unsalted butter, chopped onions, cubes crustless country-style white bread (from 1 1-lb loaf), pomegranate seeds or 3/4 cup dried cranberries, diced dried apricots (about 4 1/2 oz), pistachios (about 2 oz), coarsely chopped fresh mint, grated lemon peel, salt, ground black pepper, giblet broth (reserved from roast turkey with pomegranate glaze ) or low-salt chicken broth

dried apricots, white wine, pistachio nut, shelled, sugar, half-and-half, lemon juice

cornish game hens (about 1 1/2 lb each), cut down the backbone with heavy-duty scissors and spread open, kosher salt, apricot pistachio dressing, olive oil, onion, cut into medium dice, dried apricots, cut into medium dice, apricot jam, balsamic vinegar, pistachio nuts, coarsely chopped, chopped fresh parsley

apricot jam, balsamic vinegar, coarsely chopped fresh mint, coarsely chopped fresh parsley, plus whole leaves for garnish, kosher salt and freshly ground black pepper, eight 4 to 5-oz lamb porterhouse chops, canola oil, shelled, lightly toasted pistachios, coarsely chopped, ground sumac

butter, softened, sugar, egg, vanilla extract, king arthur unbleached all-purpose flour, chopped pistachios, apricot preserves, chopped pistachios , optional

unsalted shelled pistachio, granulated sugar, dried apricot, water, apricot preserves, frozen puff pastry sheets, thawed, egg white, lightly beaten, unsalted shelled pistachios, coarse decorator sugar, color (optional)

water, sugar , plus, sugar, egg yolks, room temperature, cream (1/2 cup unwhipped), apricot puree (about 1 lb pitted , peeled apricots), blanched pistachios, husked and chopped

unsalted butter, softened, cream cheese, softened, all-purpose flour (sift before measuring), salt, dried halved apricots, pistachio nuts, shelled more or less, crumbled blue cheese, drizzle of honey from the honey bear, whole egg beaten well

sugar, water, bourbon, chopped dried peaches, golden raisins, chopped dried pears, chopped dried pineapple, unsalted shelled pistachios, coarsely chopped, sweetened shredded coconut, ground almonds, unbleached all purpose flour, ground nutmeg, ground cinnamon, salt, baking soda, buttermilk, fresh orange juice, unsalted butter, room temperature, grated lemon peel, eggs, room temperature, peach preserves

x 420g tinned apricots, drained, syrup, baking dish, knob butter, s (4oz) helled pi tachio , ground, re erve a few, cold butter, cubed, plain flour, brown sugar, ground cardamom seeds

quinoa , rinsed well, cinnamon stick, water, almond milk, honey (i use raw, organic , local, creamed honey, use the best you can get), orange blossom water (i use yamaha brand), chopped dried apricot (not hard as a rock!), chopped pistachios

eggs, all-purpose flour, fine sea salt, freshly ground black pepper, panko (japanese bread crumbs), blanched whole almonds, finely ground, grated parmesan (about 1 oz), mixed baby greens such as arugula , beet shoots, kale, and spinach, mixed fresh herbs such as chervil , chives, parsley, tarragon, and thyme, coarsely chopped, apricots, pitted and cut into 1/2-inch dice, shelled raw unsalted pistachios (not dyed red), toasted, vegetable oil for frying, lemon vinaigrette

a scant 1 1/3 cups) orzo, fresh apricots (about 4), peeled and diced or 4 oz dried apricots, julienned, chopped fresh coriander, ground coriander, sliced scallions, sliced toasted almonds, ginger oil, squeeze of half lemon, salt and freshly ground pepper

apricot frozen puree, fruit of the forest (6 fruit mix), gelatin sheets (leaves silver -400), creme brulee powder, pistachio paste 2.5 lb tub, description, layered pistachio creme. first layer (bottom) apricot gelee, second layer (middle) fruits of the forest berry gelee and third layer (top) pistachio creme brulee, quantity, dishes (3 to 3.5 oz. of each gelee and 5 oz. creme brulee), first layer (bottom) apricot gelee: apricot puree (ps04329) 1.5 kg 53 oz., sugar 225 g. 8 oz., fruit of the forest (6 fruit mix) 36 g. 7 sheets, lemon juice 50 g. 1 3/4 oz., second layer (middle) fruits of the forrest berry gelee: juice from thawed and strained berries (ps05249) 1.5 kg 53 oz., sugar 225 g. 8 oz., fruit of the forest (6 fruit mix) 36 g. 7 sheets, lemon juice 50 g. 1 3/4 oz., third layer (top ) pistachio creme brulee: creme brulee base (ps00120) 250 g. 8.8 oz., whole milk 1.5 kg 53 oz., heavy cream 460 g. 16 oz., pistachio paste (ps30045) 350 g. 12.35 oz.

all purpose flour, sugar, salt, chilled unsalted butter, cut into 1/2-inch cubes, chilled whipping cream, egg yolk, shelled natural unsalted pistachios (about 2 oz), almonds (about 2 oz), sugar, chilled unsalted butter, cut into 1/2-inch cubes, egg, vanilla extract, almond extract, apricots, halved, pitted, apricot jam, water, chopped pistachios

dried apricot, diced, self-raising flour, mixed spice or 1 tsp pumpkin spice, pistachios, chopped (measured -kernals only. no shells), dark brown sugar, butter, melted, eggs, lightly beaten (recipe suggests usingeggs weighing 70 g each), lemon juice, vanilla essence, apricot jam , for glazing

couscous, water, orange juice, dried apricots, chopped, pistachios, feta (or more ), basil leaves, chopped, butter, salt and pepper

dried apricots, caster sugar, cracked cardamom pods, cracked black peppercorns, lemon , juice of, creme fraiche, water, granulated sugar, sunflower oil, pistachio nuts