|Essentials of Classic Italian Cooking|
|by Marcella Hazan|
This book includes recipes from the author's two previous books on Italian cooking, as well as more than 50 new ones, and incorporates advice on t...
Results 1 - 10 of 11 for pistachio stuffed
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Heat butter in ... 5 minutes. Add pistachios and grated lemon ... peel strips. Arrange slices of French bread around hot Brie and serve. Makes 20 servings.
Saute chicken breast; chop, add egg, tarragon, and salt. Pound veal; sprinkle with Mozzarella, top with chicken mixture, tomato and nuts. Roll up ...
Mix dry ingredients ... and fill with (pistachio nuts, sugar, mazaher ... powdered sugar immediately before serving. Will keep 2-3 weeks in container. Sahthen.
Blend cream cheese, ... small bowl; stir in pistachio nuts. Fill hollows of each piece of celery; garnish with pistachio nuts, if you wish. Makes 2 dozen.
Preheat oven to 350 degrees. Pound the steak or score it lightly on both sides. In a skillet, heat the butter. Add the onion and garlic and cook ...
Saute chopped stems and onion in butter. Add rest of ingredients. If this is too dry to hold together, add a little more butter. Fill caps with ...
Blend cream cheese, Worcestershire sauce, and lemon juice. Add nuts and fill celery.
Skin, trim and ... cooked lamb with stuffed chickens. Add more ... on top of rice. Decorate with boiled eggs and nuts. Serves friendly crowd of 80-100.
(1 kilo = 2.2 lbs.) Skin, trim, and clean the camel and lamb; boil until tender. Clean and pluck the chickens; boil until tender. Cook rice until ...
Skin, trim and clean the camel, lamb and chickens; boil until tender. Cook rice. Fry nuts until brown; mix with rice. Boil and peel eggs. Stuff ...
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