Amish Style Stuffed Chicken
Rice with Mushrooms and Pistachios
Soup-The Soup Nazi's Indian Mulligatawny
Festive Crustless Pie
Pistachio Pasta Salad Florentine



> From: "Kris Kramer" >
> I was at Costco and bought one of those giant bags of shelled pistachio
> nuts. I would like to use them in cooking.


* Exported from MasterCook *

Amish Style Stuffed Chicken

Recipe By :Midwest Living Magazine
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 skinless boneless chicken breast halves
2 skinless chicken thighs
1/4 cup pistachio nuts
2 tablespoons whipping cream
1/4 teaspoon salt
1/4 teaspoon pepper
salt and pepper
1 tablespoon butter -- melted
paprika
Cider Cream Sauce

Cider Cream Sauce
1 1/2 cups reduced sodium chicken stock
1/3 cup apple cider
1/4 cup dry vermouth
1/2 cup whipping cream

Preheat oven to 375 degrees and lightly grease a shallow baking dish.
Debone chicken thighs and place meat in a food processor. Process until
coarsely ground. Add pistachio nuts, cream and 1/4 teaspoon each of salt
and pepper. Process until well combined. Set aside. Place each breast half
between two sheets of plastic wrap and flatten to 1/8 inch thick. season
with salt and pepper. Place 1/4 of the thigh mixture on each breast and
roll up, tucking in the ends. Secure with toothpicks. place rolls in
prepared baking dish, brush with melted butter and sprinkle with paprika.
Bake until interior temperature is 165 degrees, about 30 - 35 minutes.
Meanwhile prepare the Cider Cream Sauce. In a medium saucepan combine
chicken stock, apple juice and vermouth. Bring to a boil, reduce heat
slightly and gently boil until reduced to 1/2 cup, about 15 - 20 minutes.
Add whipping cream. Return to boiling, reduce heat and gently boil until
slightly thickened, about 5 - 7 minutes. Remove chicken roll from oven and
place on serving plates. Spoon Cider Cream Sauce over chicken rolls and
serve.


* Exported from MasterCook *

Rice with Mushrooms and Pistachios

Recipe By :Pierre Franey & Bryan Miller
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter
1/2 cup onion -- finely chopped
4 ounces mushrooms -- diced
1/3 cup pistachio -- shelled
1 cup long grain rice
1 1/2 cups chicken broth
salt and pepper to taste

Heat 1 tablespoon butter in a saucepan and add the onion. Cook until
wilted. Add the mushrooms and cook, stirring, about 2 minutes. Add the
rice and nuts and stir to blend. Add the chicken broth, salt and pepper
and stir. Bring to a boil. Reduce heat, cover, and simmer for 17 minutes.
Uncover, stir in the remaining butter and serve.




* Exported from MasterCook *

Soup-The Soup Nazi's Indian Mulligatawny

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 quarts water
6 cups chicken stock
2 potatoes -- peeled and sliced
2 carrots -- peeled and sliced
2 stalks celery -- with leaves
2 cups eggplant -- peeled and diced
1 medium onion -- chopped
1 cup frozen corn
2/3 cup roasted red peppers -- diced
1/2 cup tomato sauce
1/2 cup pistachio nuts -- shelled
1/2 cup cashews -- roasted
1/2 cup fresh parsley -- chopped
1/4 cup lemon juice
1/4 cup butter
3 tablespoons sugar
1/2 teaspoon curry powder -- optional
1/2 teaspoon pepper
1/4 teaspoon thyme
1 bay leaf
1 dash marjoram
1 dash nutmeg

Combine all ingredients in a large pot over high heat. Bring to a boil,
reduce heat and simmer for 4-5 hours, uncovered, or until soup has reduced
by more than half, is thick and brownish in color. It should have the
consistency of chili. Stir occasionally for the first few hours, but stir
often in the last hour. Serve hot.

Source:
"rec.food.recipes"


* Exported from MasterCook *

Festive Crustless Pie

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 rashers bacon
8 skinless boneless chicken breasts
2 6 oz. ham steaks -- fat removed
1/2 pound cranberry sauce
PORK SAUSAGE LAYER
1 onion -- finely chopped
2 ounces pistachio nuts
2 ounces dried cranberries
salt and pepper
2 pounds bulk sausage
DRESSING LAYER
4 ounces fine dry breadcrumbs
2 tablespoons parsley -- chopped
1 teaspoon thyme
1/2 teaspoon marjoram
zest of 1 lemon
1 egg
1 tablespoon olive oil

Preheat oven to 400 degrees and line the base of a buttered 9 inch
spring-form pan with parchment paper.
Rub the rashers with the back of a knife on your chopping board to
stretch them, then line the base and sides of the pan with rashers. Let
some hang over the edge of the pan.
Beat all of the chicken breasts between cling film until about doubled
in size. Use 6 of them to line the base and sides of the pan allowing some
to hang over the edge. Mix the pork sausage ingredients and press half of
it onto the chicken layer in base of the pan. Mix breadcrumbs and
seasonings. Lightly beat the egg and olive oil together and stir into the
crumbs until the mixture binds together.

Cut the ham into strips and lay half over the sausage layer in the tin.
Layer the dressing on top of this then the rest of the ham strips. Press
down well before adding the remaining sausage meat and smoothing the top.
Fold in the overhanging chicken and layer the remaining two chicken
breasts over the top before folding over the overhanging bacon.
Cover with foil and bake in the center of the oven for about 2 hours,
check that the juices are clear when tested with a needle.
Put a plate on top of the pie and add weights to press the pie as it
cools. Cool completely and chill. Before serving decorate the top with the
cranberry sauce, scattering a few frozen cranberries to brighten the color
and flavor. Serve cold but not chilled. Serves a dozen guests easily.

Source:
"Peter Wilkinson -rec.food.recipes"

NOTES : A recipe based on an old English "pie" described by Raymond
Postgate in 1954


* Exported from MasterCook *

Pistachio Pasta Salad Florentine

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Salads
The National Honey Board

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces pasta -- small tube shape
2 cups fresh spinach -- torn
2 cups halved cherry tomatoes
1 1/2 cups frozen peas -- thawed
1/2 cup pistachio nuts -- shelled
2 tablespoons honey
2 1/2 tablespoons Dijon mustard
3 tablespoons red wine vinegar
1 egg white
1 1/2 teaspoons oregano -- crumbled
1/2 teaspoon garlic powder

Thaw peas quickly by placing in a sieve and rinsing with hot water. Drop
pasta into boiling water, return to boil. Cook 10 to 15 minutes or until
tender. Drain. Toss pasta, spinach, tomatoes, peas, pistachios and
dressing
(see below) in large bowl.

Makes 4 servings; 2 cups salad each.

Dressing: Combine 2 tablespoons honey, 2-1/2 tablespoon Dijon mustard, 3
tablespoons red wine vinegar, 1 egg white, 1-1/2 teaspoons dried oregano
(crumbled) and 1/2 teaspoon garlic powder. Makes 1/2 cup.

Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"

NOTES : Suggested pasta: penne, mostaccioli or rigatoni.

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