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Best Nut Recipes

Best Nut Recipes


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Top Rated Nut Recipes

Growing up, the smell of my mom making this chocolate-covered treat signified Christmas for me. Based on my grandmother's recipe, this delicious alternative to Christmas cookies may appear intimidating, but as long as you prep your ingredients in advance, it is really quite easy.When cooking the sugar, be sure to stir it as it gets to hard crack stage, and be sure to brush down the sides of the pan with a wet brush so that crystals don't form.

This smoothie tastes like summertime, and the Brazil nuts make it just creamy enough to feel like a treat.Click here to see Smoothies for Clearer Skin.

Nut crusts are a great alternative to dough crusts, which require baking. This no-bake crust combines macadamia nuts and pecans for a rich taste. The coconut oil, which is solid at room temperature, helps hold the crust together. The smooth pineapple filling complements the tropical flavor from the coconut and macadamia crust.

A popular snack in South America, think of cancha liked seasoned, inside-out popcorn kernels. But don't worry, this won't hurt your teeth like those other ones.This recipe is courtesy of About.com.

The instructions are straightforward and the recipe doesn't call for many ingredients, but be careful — your house might start to smell like the holiday season. Courtesy of Domino Sugar

This unique twist on stuffing is sure to take your tastebuds on a ride. The nuts and cranberries offer an interesting texture while the King's Hawaiian bread keeps it moist and delectable. Pairs perfectly with turkey but the fruitiness is especially great with roast pork.Recipe courtesy of King's Hawaiian.

Use mountain cranberry juice to impart a lovely tartness to this healthy apple nut bread. This recipe is courtesy of Biotta Juices.

No wedding, holiday or other celebration is complete without Hungarian nut roll in my family. Festive and delicious, this will complete any dessert table.

Fiddlehead ferns have a slightly nutty flavor when cooked, and so I thought fiddleheads, toasted pine nuts, and salty, slightly funky pecorino would be a good combination. Lemon zest brightens things up a bit, and a drizzle of extra-virgin olive oil at the end seals in all the flavors.Click here to see Make Dinner More Interesting — 8 Great Side Dish Recipes.

Spaghetti and meatballs are delicious — make your meatballs with a different type of noodle when you make dinner. Use zucchini to make noodles and have that with turkey meatballs and pesto.

Kickstart your day in the great outdoors with this super-simple campfire oatmeal.This recipe is courtesy of The First Mess.

Looking for a change in your everyday couscous recipe? Look no further than this one from Israel, which features pine nuts and parsley.This recipe is courtesy of Epicurious.


Nuts n’ Bolts

When I was little, my family lived on a cul-de-sac in Reston, Virginia called Turkey Wing Court. There were young families in every house, so kids were always outside riding bikes and big wheels (whatever happened to big wheels?!) or knocking on our door. The moms were all close friends – still are – and the dads carpooled every day into work together.

Every Sunday during football season, the whole neighborhood got together to watch the Redskins games (they were good back then!). Each mom had a special game day dish: Pat was known for her Swedish meatballs, my mom made a killer Stromboli, Carol did ribs, and Barb made giant vats of Nuts n’ Bolts.

The old neighborhood, circa 1978 (that’s Barb in the blue turtleneck I’m in the middle with the blue overalls)

I loved (and ate massive quantities of) Barb’s Nuts n’ Bolts, so I emailed her recently to ask about the recipe. I wondered if it was the same as the Chex Party Mix recipe on the back of the cereal box. She promptly replied: “No way. That crap’s for amateurs.” She sent me her recipe, complete with notes to add a “whole mess” of this and that, and extra salt “if your heart works.” I made it and it brought me right back to those good ol’ days on Turkey Wing.


Black Walnut Wild Rice

Fancy Black Walnut Cake

Black Walnut Homemade Ice Cream

A Favored Flavor

“Black walnuts bring an earthy, indescribable flavor to baked goods think oatmeal raisin spice black walnut cookies. These are delicious.”

–Laura, Manhattan, KS nuts.com

“Far more taste and depth of flavor! I use them in my Pennsylvania Dutch Walnut Cream Bundt Cake, fruit and nut breads and sprinkled over steamed veggies and everything else I can think of!”


Recipe Summary

  • 3/4 cup sugar
  • 1 tablespoon kosher salt
  • 1 tablespoon chile powder
  • 2 teaspoons cinnamon
  • 2 teaspoons cayenne pepper
  • 1 large egg white
  • 2 cups raw cashews (9 ounces)
  • 2 cups raw almonds (9 ounces)

Preheat the oven to 300°. Coat a rimmed baking sheet with nonstick cooking spray. In a small bowl, whisk the sugar with the salt, chile powder, cinnamon and cayenne pepper. In a large bowl, beat the egg white until frothy. Add the cashews, almonds and spiced sugar and toss. Spread out the nuts on the prepared baking sheet and bake for about 45 minutes, stirring once, until browned. Let the nuts cool on the baking sheet, stirring occasionally.


Begin by combining the buttermilk, orange zest, orange juice, melted butter and egg in a small bowl.

Since the recipe calls for only 2/3 cup of buttermilk, you might not want to buy a whole carton. It’s easy to make your own by combining regular milk with a bit of lemon juice or vinegar (see recipe below for exact quantities). Whisk well to combine and set aside.

Next, combine the dry ingredients together in a large bowl.

Add the wet ingredients to the dry.

Stir gently with a rubber spatula until just combined.

Add the halved cranberries and nuts.

Scrape the batter into a greased loaf pan.

Bake for about one hour, then cool in the pan on a rack for ten minutes.

Turn the loaf out onto the rack to cool completely.


Just in case you are in a mood to cook some yourself this festive season, our handpicked 17 best Biryani recipes from across the country will be enough to inspire the cook within you.

1. Hyderabadi Biryani

Straight from the streets of Hyderabad, get the authentic flavours simmering in your kitchen. One of the most popular biryani recipes, this dish is surely here to win hearts. It's nothing but half-boiled rice layered with fried onions, mint, cooked meat and cooked dum style. Find the recipe here.


Hyderabadi Biryani Recipe- This flavourful and delicious gastronomic wonder is a treat to relish and can often be cooked for dinner parties. Image credits: iStock

2. Keema Biryani

Cook up a storm by combining minced lamb with aromatic spices and crunchy nuts. Keema biryani is the delicious amalgamation of rice with aromatic spices and minced meat, dry fruits and rose water that is a delight to relish on. Find the recipe here.


Keema Biryani is a popular Biryani recipe from South Indian cuisine that has a mouth-watering taste with spices, meat and dry fruits cooked together. Image credits: iStock

3. Awadhi Mutton Biryani

What's a biryani not cooked in a royal style. A classic from the royal Awadhi kitchen. Mutton pieces are cooked to perfection amid fragrant rice. Succulent, marinated mutton, slow-cooked in a melange of roasted spices to make a spicy Awadhi biryani. Find the recipe here.


Breathe in the aroma of this princely mutton biryani, this easy biryani recipe is cooked the royal Awadhi style. Perfect for your dinner table feasting! Image credits: iStock

4. Chicken Reshmi Biryani

Explore the burst of flavours enrobed in a mix of chicken and rice. A simple recipe, chicken reshmi biryani is everything you need to celebrate Eid. Find the recipe here.


A single pot dish, chicken biryani recipe has chicken and rice flavoured with a burst of chillies mingling with the aroma of varied spices, this easy biryani recipe is sure to melt your heart and palate! Image credits: iStock

5. Makhni Paneer Biryani

Tender paneer pieces cooked to perfection in a hearty mix of rice and local spices. Doused in a creamy texture, this special treat will please one and all. Find the recipe here.


Paneer Biryani is the perfect biryani recipe for vegetarians and a paneer lover's delight. Image credits: iStock

6. Calicut Chicken Biryani

From the beautiful city of Calicut, comes this authentic chicken Biryani. A quick and easy recipe using chicken and rice with distinct flavours of South. Yes, perfect biryani does exist. Find the recipe here.


Calicut Chicken Biryani is a popular recipe down south that has the perfect amalgamation of Chicken and rice with pleasing flavours of the region in a melange of spices, chillies and herbs. Image credits: iStock

7. Scheherazade Biryani | Fish Biryani


A traditional Iranian style biryani recipe, scheherazade biryani is layered with marinated fish and onion and oozing with distinct flavours of spices, cashews, raisins and rose water. Image credits: iStock

8. Murgh Ki Kachchi Biryani

This one is a must try for all the chicken lovers. Raw chicken pieces are marinated and cooked with rice dum style - simply lip-smacking! Find the recipe here.


A dum biryani recipe with loads of spices makes Murgh ki kachchi biryani a delight for chicken lovers! Image credits: iStock

9. Chicken Biryani With Coconut Milk

This one is a heartwarming combination of spices and condiments simmering with chicken pieces and rice. An added dose of coconut milk makes this one a creamy, aromatic treat. Find the recipe here.


Chicken biryani with coconut milk recipe is an aromatic dish that can spruce up your dinner party menu in an easy and quick way! Image credits: iStock

10. Microwave Machchli Biryani

Beautiful fish pieces layered with rice and truckloads of flavours - this one will steal you all the praises! If you are bored with your usual chicken and mutton biryani, it is time you get hooked on to fish biryani and surprise your guests this festival. Find the recipe here.

Fish or Macchli biryani recipe is a sumptuous biryani recipe that you won't be able to resist the second serving. Image credits: iStock

11. Malabar Fish Biryani

Dum cooked birynai loaded with flavorful, tangy fried fish and aromatic spices along with rich cashew nuts. Can it get any better? A delicious Biryani recipe from the authentic and popular kitchen of Malabar. Find the recipe here.

Another fish biryani recipes, a classic Malabar biryani that can be devoured at all times. Image credits: iStock

12. Handi Biryani

A slow-cooked, delectable chicken biryani recipe full of aromatic flavours and layered with masalas, milk, chicken and vegetables cooked in a Handi which is a round pot like vessel, with the neck narrower than the base. A mouth-watering dish that will surely win hearts at the dinner table! Find the recipe here.

13. Egg Biryani

Eggs are one of the most popular food in India and is often used in many Indian recipes such as Biryani. This egg biryani recipe is super easy and quick to make at home for dinner parties. Find the recipe here.

Egg biryani is a great dish to prepare for dinner party. Filled with spices along with scrambled and boiled eggs that makes for a sumptuous meal. Image credits: iStock

14. Zaitooni Subz Biryani

A delicious vegetarian biryani packed with the goodness of wholesome vegetables and flavourful spices, zaitooni subz biryani is a perfect party dish. Not just is it a delicious one to try, it is also super easy to prepare at home. Find the recipe here.

15. Satrani Biryani

With the goodness of beetroot, French beans, zucchini, broccoli, bell pepper and much more combined with mint, kewda water, saffron and a host of spices, Satrangi biryani makes for a wholesome lunch meal. Find the recipe here.

16. Lamb Biryani

Cook up a mouth-watering dum-style lamb biryani with aromatic flavours of kewra, saffron, mint, chilli, brown onions, coriander and cream. A royal treat right inside your kitchen!

17. Kathal Biryani

Many people started to use kathal as an alternative to meat in biryanis! And well, it seems like it does taste amazing since even popular biryani restaurants have started to prepare the delightful dish.

A perfect Biryani can never be bereft of the sensational aroma. A quintessential Biryani is always studded with a scented element which takes the aromatic quotient to yet another level. Jasmine, Rose, Kewra, Saffron and Screw-pine are widely used for this purpose.


Roasted Mixed Nuts

Throwing a party? Entertaining an unexpected guest? Craving a snack that&rsquos not sweet? The one thing you need in all these situations is roasted mixed nuts. And not the overly salty or fake-tasting kind you buy at the store. We&rsquore talking about freshly roasted nuts, lightly seasoned with herbs and spices, made in your very own kitchen. (Hey, you&rsquore not host of the year for nothin&rsquo.)

6 cups plain mixed nuts (we used a combination of whole almonds, pecan halves, walnut halves, cashews and pistachios)

⅓ cup extra-virgin olive oil

3 tablespoons chopped fresh rosemary

2 tablespoons chopped fresh oregano

2 tablespoons chopped fresh thyme

1 tablespoon smoked paprika

1 teaspoon cayenne pepper

2 teaspoons garlic powder

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.

2. In a large bowl, toss the nuts to combine. In a medium bowl, whisk the olive oil with the herbs and spices. Pour the seasoned oil over the nuts and toss well to combine.

3. Pour the nuts into an even layer on the prepared baking sheet and then sprinkle evenly with the flaky sea salt.

4. Bake until the nuts smell toasty, 10 to 12 minutes. Cool completely and store in an airtight container until ready to serve (they&rsquoll keep for up to three weeks).

Per 24 servings

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.


If there’s one thing I hope you know about me, it’s this: I AM OBSESSED WITH COOKIES!

So when a friend introduced me to Cowboy Cookies a few weeks ago, I was instantly intrigued. And a little embarrassed. Because, like… how have I never heard of these incredible cookies before? HOW?

They’ve been around for AGES! But they really rose in popularity during the 2000 Bush-Gore presidential campaign. Do you remember this? Apparently Family Circle Mag featured recipes from each of the candidates wives, and then had their readers vote. And Laura Bush’s Cowboy Cookies beat all of the other submissions black and blue! Although I must confess, Tipper Gore’s Ginger Snaps look pretty darn good, too.

But I digress! After my brief history lesson, I basically ran to my kitchen and got to work creating my own version of these famous cowboy cookies! I used my chewy oatmeal chocolate chip cookies as the base. But I added coconut, cinnamon, pecans, and chocolate chips. These are signature ingredients to cowboy cookies, so that’s nothing new. Since we added more dry ingredients to this recipe, I decreased the amount of flour and added an egg yolk, which helps keep the cookie dough moist.


Here are some important tips to keep in mind for a perfect golden baked fish | Tips and Tricks For A Perfect Baked Fish

1. If the fish is frozen, allow it to thaw in the refrigerator before you use it.

2. For fillets, preheat the oven at 230 degree Celsius and for dressed fish, the heat should be a bit lower about 175 degree Celsius.

3. Rinse the fish and then let it dry. Place the fish in a single layer in a greased pan.

4. If you are baking fish fillets, tuck in any thin edges. Fish steaks or fillets take about 6 to 10 minutes to bake.

5. You can brush it with some olive oil, pesto or home-made tomato to keep the fish moist.

6. To check whether the fish is baked, insert a knife inside the meat and twist it a bit. For doneness, the fish should begin to flake and the milky white fish juices will ooze out.


Disclaimer:

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Comments

Doctor, I’m sorry, but this doesn’t look very well balanced. This would not fly in a college Nutrition 101 course. This is why doctors should be required to take at least one accredited college nutrition course, and until they are required to, should not be charged with interfering with anyone’s diet or weight, and should make no comments related to nutrition or weight. It is deeply problematic that MDs are not required to take a nutrition course, which differs dramatically from the diet and nutrition advice in books and articles, even those from dietitians and especially those from MDs. Many dietitians write articles and provide menus that are not consistent with college nutrition courses. And even those courses typically include disordered eating-promoting advice. I have not once seen a nutrition book written by an M.D. that is sound advice. Not once! Most books by MDs promote disordered eating beliefs! The medical schools teach disordered eating! (If you don’t believe me, ask any dietitian or M.D. who has worked for at least one decade, full time, in an inpatient eating disorder facility, if they agree with that statement.) Simply eating the same breakfast every day is rather disordered andeating dogmatic. Most bodies crave more variety. That’s evolution’s way of ensuring we get in the necessary wide variety of nutrients.

To simplify meal planning and shopping, using an exchange plan, each week, I plan 2 breakfast menus, 2 lunch menus, and 2 dinner menus,
and alternate between the two during the week. (I use an exchange plan as the basis because I’m in recovery from decades of harmful medical advice to lose weight, which is terrible advice, there is no proven method of losing weight and keeping it off for even 5 years that works for even a tiny percent of a study population, destabilizes eating behaviors, and is more likely than not to promote weight GAIN, so NO such advice has been proven, and all should be treated as experimental and patients should be told they are being given advice – to lose weight – that has been shown to cause harm, and weight gain,.and not been proven otherwise. Until researchers can provide replicable studies showing that ANY weight loss method can result in at least 5 years of keeping the weight off for even a simple majority of study subjects, no patient should be told to lose weight, because they will have to resort to unproven or disproven methods in order to try to achieve an unachievable goal through unproven -and risky – methods that make their eating more disordered with each new attempt.) Patients should be encouraged to follow Health At Every Size®: for they and their doctors to shift from a focus on weight, to a focus on healthy llifestyle, and letting their weight fall where it may. Period.

Regarding the meal you described,
I’m concerned that 3 cups of fruit at one sitting is too much simple sugar for one meal. Is that amount of fruit at breakfast pleasurable? Don’t you crave some whole grain cereal or toast with it? Are you listening to what your body is asking for, and being kind to it, and responding to that?
That’s 6 servings of fruit at one meal, or over the course of the morning (1/3 of the eating day): breakfast and snack.

It would probably be healthier to have the meal be mostly whole starches (complex carbs), which act as slow-release carbohydrate, balanced with protein and fat, and some fruit for quick energy, fiber, vitamins, minerals and enjoyment. To get in enough protein from yogurt for one serving of protein would require a cup of yogurt (7 g of protein). Ideally, a meal (if eating 3 meals/day), would contain 1-2 servings of protein low in saturated fat (no more than 5-10 g sat fat per meal, on average). The meal also would not be the same thing every day. The motto of dietitians, taught on Day 1, textbook page 1 in a college nutrition course is “balance, variety, and moderation.”

The meal plan I follow, which allows a healthy.(for women) 2100 – 2500 calories a day, developed with my dietitian, who specializes in the treatment of eating disorders, so this is a sound meal plan for prevention of these serious and increasingly common conditions, is 3 meals per day, each consisting of the following exchanges (these meals can also be divided easily into 6 meals, eaten every 3 hours).

At each of 3 meals per day:

2 fruit exchanges (1/2 c or 1 small piece per exchange)
1 veg exchange (1/2 c cooked or 1 c. raw leaves)
4 complex carbohydrate exchanges (

1/3 – 1/2 c. raw grain or starchy veg per exchange)
2 medium-fat protein exchanges
2 fat exchanges

Within this meal should be

1000 mg of calcium, on average, from dairy or non-dairy sources.

So here are a few examples of what that might look like:

1 c. carrot, tomato, or green veggie juice
1 c. dry oat bran or oatmeal, cooked (makes 2 cups)
1 diced apple
1/4 c raisins (these fruits stirred in and cooked, or raw on top)
1/4 c almonds or cashews stirred in and cooked
1 c low-fat yogurt

(Or instead, half the oat bran and yogurt, plus 2 servings of Shredded Wheat, Cheerios (which are whole grain and low sugar), or low-sugar granola, with 1/2 c. full-fat soymilk or low-fat (1.- 2%) cow’s milk).

1 c. veg juice
1 whole large banana or 2 small fruit
4 slices 100% whole grain toast
4 T nut butter

Or:
2 eggs scrambled with 1 c raw spinach or zucchini
2 servings of low-sugar cereal
1c. soymilk
2 whole grain toast
1 T butter
1 T all-fruit spread

For the cereal or toast, substitute 1 large baking potato, diced, tossed in olive oil, rosemary, dried onion, and a pinch of turmeric and garlic powder, microwaved for 10 minutes in a covered casserole.) Or 1 c frozen corn, microwaved and buttered.

1 c veg juice
2 whole grain pancakes
1 sliced apple or banana on pancakes
2 whole grain toast
2 veggie bacon (and occasionally the real thing)
1-2 scrambled eggs
2.T all-fruit

2 fruit
4 100% whole grain tortillas
1c. shredded cheddar, Jack, or veggie cheese
1/2 salsa, or diced roma and small avocado
1 T oil of butter for sauteeing 2 quesadillas in

Or
1 c veg juice
2 fruit
2 servings low-fat, low sugar cereal
2 servings high fat granola

1c. Veg juice
2 fruit
2 servings of low or high fat cereal, cooked or ready-to-eat
2 whole grain toast
2 T butter, fruit spread, or nut butter, depending on hunger level and taste preference.

What do you think of these?

These are designed to be balanced, ample, and pleasurable. Leftovers can be packed up and eaten as a mid-morning snack.

There is no one right way to eat. Some people may not like eating so much complex carbohydrate. (Following a low-carb diet for weight loss is NOT healthy, and is not a good reason to skip starch servings. I’m talking about this amount of whole starches being too filling for some people who dont eel physically comfortable eating that much starch, who might want more protein.) People should always eat until full, of what their body is asking for, at regularly scheduled meals. If meals are eaten at consistent times each day, the body will adjust the quantities to what keeps it satisfied until the next meal but not uncomfortably full, and this will be right for their body over time.

I urge everyone, especially doctors, to go to dietitian expert Ellyn Satter’s website, click the How To Eat tab, and read. Simple, brilliant, easy to follow, gentle principles, with eating disorder prevention and weight concerns in mind. She intentionally does not include dieting. Kind, genius advice.

Thank you for sharing your breakfast with us. Sorry to take it over the coals, but I have to wonder if you wouldn’t enjoy andthe crave more variety and balance with substantial complex carbohydrates, which is whatterrible most people in the world primarily eat for their meals: whole starches, with protein, fat, and fruit.

My apologies for the autcorrect typos! Please disregard the word “terrible” that snluck into the last paragraph. I was trying to to write that most people in the world eat meals of primarily complex carbohydrates.

Where do you get the idea that bacon and animal fat goes into our arteries to clog them? Ridiculous!!
Good breakfast? Fried eggs and bacon! And NO carbs!
Our body doesnot know the difference between sugar or fruit!
All carbs raise insulin and that makes us fat and ill !

Well, enjoy, but do make sure to have regular medical care, as well.

A debt of gratitude is in order for sharing I don’t generally like sweet sustenances at breakfast. My best breakfast it appears to inspire me to lunch is by all accounts an egg white omelet with an assortment of greens cooked with at least splash in the container.

Thanks and that sounds perfect– loads of veggies and egg, like the veggie omelet you describe, will also get you the fiber/ protein/fat combo you need at a meal.

My favourite breakfast is unsweetened museli with fresh fruit and plain yogurt

Sounds great, especially if the fruit are the bulk of the meal, the star of the show.

Your recipe states to mix together all ingredients up to the cinnamon, but it does not tell me when to add the cinnamon. Please clarify and thanks for this great granola mix recipe!

Yes, someone else said the same- I meant including the cinnamon when I wrote “up to the cinnamon”. I will ask the editors to change it for clarity.

I don’t really like sweet foods at breakfast. (maybe I should try again), my best breakfast it seems to get me to lunch seems to be an egg white omelette with a variety of greens cooked with a minimum of spray in the pan. How bad is that.

Hello doctor. ! Thanks for sharing ! Well , I like. Smoothies with kale , carrots , beets. Apple. 8 almonds For breakfasts Then plenty of water , small sandwich with protein for lunch like egg whites and vegetable Rice soup with fish or chicken for dinner . Some days I crave bread so I get a small toast with plain yogurt . I have hypertension and prediabetic, I eat kiwis . Persimmons apples and cooked vegetables. I go bad too with rice pancakes I’m in the gluten free zone . Then I drink black tea with almond milk with 1 or 2 cookies like 2 pm . I’m a nurse Lol.

Sounds very good except for a fair amount of processed carbs (bread, rice, if it’s white rice). If you can switch those out for more veggies, you may be able to improve your blood sugars and blood pressures.

How can the general public know what is healthy to eat with the medical community can’t agree? Thomas Turk…..where do you shop for groceries? Perhaps not where the general public can.
Very confusing all around!

Wake up a little earlier and relax while having breakfast. The rush inherent in a routine based on words like “quick,” “grab,” and “transportable” is hard on the body. Stress is more dangerous than just about any foodstuff. My advice to you, Doctor, is to emphasize the “break,” rather than the FAST!