Type what you have

Ingredients

• ✓ pistachio nut
• egg
• water
• asparagus
• salt
• black pepper

Instructions

1. 1 Place pistachio nuts in a food processor and pulse until finely ground. Transfer to a plate.
2. 2 Beat eggs with water in a shallow bowl. Roll asparagus in the egg wash, then in ground nuts. Place on a wire rack set on a sheet pan. Season with salt and pepper.
3. 3 Preheat the oven to 350 degrees F (175 degrees C) while pistachio crust sets, about 15 minutes.
4. 4 Bake in the preheated oven until tender, about 15 minutes.

By davebuoy

Ingredients

• ✓ pistachio nut
• broccoli coleslaw mix
• cole slaw dressing
• dried cranberry
• salt
• pepper

Instructions

1. 1 In a medium bowl combine broccoli, dressing (use more or less to achieve desired creaminess), dried cranberries, pistachios, salt and pepper. Mix well, cover and refrigerate until ready to serve.

By Debbie F.

Ingredients

• ✓ pistachio nut
• dijon mustard
• maple syrup
• salt
• black pepper
• salmon

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Stir together mustard, maple syrup, salt, and pepper in a small bowl until well combined. Place salmon fillets skin-side down onto the prepared baking sheet and spread mustard mixture on top.
3. 3 Bake in the preheated oven for about 10 minutes. Sprinkle pistachios on top of salmon. Continue baking until salmon flakes easily with a fork, about 10 more minutes.

By Lola

Ingredients

• ✓ pistachio nut
• olive oil
• white balsamic vinegar
• dijon mustard
• salt
• pepper
• radicchio
• blue cheese

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Whisk together 2 tablespoons olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl. Set dressing aside.
3. 3 Cut radicchio head into 4 wedges. Brush wedges with remaining 1 tablespoon olive oil and lightly sprinkle with salt.
4. 4 Place wedges on the preheated grill; grill until lightly charred, 3 to 4 minutes on each side. Transfer to a plate and top with pistachios and blue cheese; drizzle with dressing. Serve immediately.

By France Cevallos

Ingredients

• ✓ pistachio nut
• white sugar
• all-purpose flour
• cake flour
• baking powder
• salt
• butter
• egg
• milk
• vanilla

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
2. 2 Combine 1/2 cup sugar and pistachios in a blender; blend until finely ground.
3. 3 Sift all-purpose flour, cake flour, baking powder, and salt together into a medium bowl. Set aside.
4. 4 Beat remaining 1 cup sugar and butter together in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, beating well after each addition.
5. 5 Combine milk and vanilla in a small bowl.
6. 6 Stir flour mixture into butter mixture in several batches, alternating with milk mixture, beginning and ending with flour mixture; stir until batter just comes together. Fold in pistachios until incorporated. Spoon batter into the prepared muffin cups, filling each about 2/3 full.
7. 7 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 15 to 18 minutes. Cool in the muffin cups for 5 minutes before transferring to a wire rack to cool completely.

By Candice

Ingredients

• ✓ pistachio nut
• olive oil
• celery
• shallot
• ginger
• garlic
• purple carrot
• potato
• vegetable broth
• sour cream

Instructions

1. 1 Heat oil in a large pot over medium heat. Add celery, shallot, ginger, and garlic. Cook until fragrant, about 5 minutes. Add carrots, potatoes, and 3 cups broth. Bring to a boil, reduce heat, and simmer until vegetables are soft, about 15 minutes.
2. 2 Purée soup with an immersion blender until smooth, adding enough remaining 2 cups broth to reach desired consistency.
3. 3 Garnish with sour cream and pistachios.

By Buckwheat Queen

Ingredients

• ✓ pistachio nut
• lamb rack
• herbes de provence
• salt
• black pepper
• vegetable oil
• bread crumb
• butter
• olive oil
• dijon mustard

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Generously season each rack of lamb with herbes de Provence, salt, and pepper.
3. 3 Heat vegetable oil in a large skillet over high heat. Place lamb into the skillet and cook until browned on all sides, 6 to 8 minutes. Transfer to the prepared baking sheet.
4. 4 Stir pistachios, bread crumbs, melted butter, and olive oil together in a small bowl; season with salt and pepper. Spread mustard over the fatty side of lamb, then press pistachio mixture into mustard.
5. 5 Bake in the preheated oven until crust is golden and lamb is pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C) for medium doneness.
6. 6 Transfer lamb to a plate and let rest for 10 minutes before slicing.

By John Mitzewich

Ingredients

• ✓ pistachio nut
• acorn squash
• olive oil
• chickpea
• orange juice
• cinnamon
• cumin
• whole wheat couscous
• cranberry
• carrot
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Brush each squash half with 1/2 tablespoon olive oil. Place on a rimmed baking sheet, cut-sides down. Use a sharp knife to cut off a small section of the rounded squash, so it will sit flat when turned upside-down.
3. 3 Bake in the preheated oven until squash is soft when pierced with a fork, 30 to 40 minutes.
4. 4 Meanwhile, combine garbanzo beans, orange juice, cinnamon, cumin, and remaining 1 tablespoon olive oil in a saucepan over low heat. Cook the beans for 10 minutes while the mixture slowly comes to a boil. Remove from the heat, stir in couscous, and cover with a lid. Let sit for 5 minutes.
5. 5 Remove the lid and stir cranberries, pistachio nuts, carrots, and butter into the couscous.
6. 6 Remove squash from the oven. Turn over and stuff with couscous mixture, firmly pushing it into each open cavity. Return to the oven and bake for 5 to 10 minutes more.

By ainsliek

Ingredients

• ✓ pistachio nut
• butter
• carrot
• onion
• ginger root
• all-purpose flour
• vegetable broth
• sea salt
• white pepper
• orange
• creme fraiche

Instructions

1. 1 Melt butter in a large pot over medium heat and cook carrots, onions, and ginger until softened, about 5 minutes. Dust with flour and cook and stir for 2 minutes. Add broth, cover, and simmer until carrots are soft, 15 to 20 minutes. Season with sea salt and white pepper.
2. 2 Puree carrot soup with an immersion blender until smooth.
3. 3 Zest 1 orange until you get about 1 teaspoon zest. Juice both oranges.
4. 4 Stir orange juice and creme fraiche into the soup and heat over medium-low heat, but do not boil. Stir in orange zest and season with salt and pepper. Sprinkle with pistachios.

By Irmela

Ingredients

• ✓ pistachio nut
• beet
• mache
• lamb's lettuce
• arugula
• peach
• goat cheese
• shallot
• walnut oil
• balsamic vinegar
• salt
• pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Wrap each beet in two layers of aluminum foil and place onto a baking sheet.
2. 2 Bake in the preheated oven until beets are tender, about 1 hour 20 minutes. Allow beets to cool slightly, then remove the skins. Let beets cool to room temperature or refrigerate until cold, about 1 hour.
3. 3 Place mâche and arugula into a large mixing bowl. Thinly slice cooled beets and add to salad along with peaches, goat cheese, pistachios, and shallots.
4. 4 Whisk walnut oil, balsamic vinegar, salt, and pepper together in a small bowl until emulsified. Pour over salad, toss well, and serve.

By Megancake

Ingredients

• ✓ pistachio nut
• all-purpose flour
• walnut
• butter
• cream cheese
• vanilla extract
• confectioners' sugar
• whipped topping
• pistachio pudding mix
• milk
• maraschino cherry

Instructions

1. 1 Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine the flour, walnuts, and butter and mix well. Press the mixture into the bottom of a 9 x 13 inch pan.
3. 3 Bake in the preheated oven until the nuts are fragrant and the crust is lightly browned, 20 to 30 minutes. Cool.
4. 4 Mix together the cream cheese, vanilla, confectioners' sugar, and 1 cup whipped topping. Beat well.
5. 5 Spread the filling over the cooled crust. Refrigerate for 1 hour.
6. 6 Mix the instant pudding with milk until thick. Spread the pudding over the cream cheese layer.
7. 7 Top with remaining whipped topping, sprinkle with nuts, and decorate with maraschino cherries.

By MARBALET

Ingredients

• ✓ pistachio nut
• panko bread crumb
• egg white
• chicken breast
• salt
• black pepper
• vegetable oil
• butter
• butter
• shallot
• red wine
• cherry
• orange juice
• chicken stock
• orange zest

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Mix together the pistachios and bread crumbs in a bowl. Beat the egg whites in a separate bowl, and set aside.
2. 2 Season the chicken breasts with salt and pepper, gently dip them into the beaten egg whites, and then press into the pistachio-bread crumb mixture to coat. Gently toss between your hands so any coating that hasn't stuck can fall away.
3. 3 Heat the oil and butter in an oven-safe skillet over medium heat. Gently place the chicken breasts into the hot skillet, and fry for 5 to 8 minutes, until the bottom coating is golden brown and crisp.
4. 4 Turn the chicken over in the skillet, and place the skillet in the preheated oven. Bake for about 30 minutes, until the chicken is no longer pink, the juices run clear, and the top coating is lightly browned.
5. 5 While the chicken is baking, melt 1 teaspoon of butter in a saucepan over medium-low heat, add the shallots, and cook for 2 to 3 minutes until tender. Pour in the wine, drop in the cherries, and cook and stir for about 10 minutes to reduce wine to a glaze. Pour in the orange juice, chicken stock, and orange zest, and cook and stir about 20 more minutes, until sauce is reduced and thickened.

By Nanci

Ingredients

• ✓ pistachio nut
• cooking spray
• all-purpose flour
• baking soda
• salt
• egg
• white sugar
• vegetable oil
• yogurt
• lemon
• lemon juice
• vanilla extract
• zucchini

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
2. 2 Mix flour, baking soda, and salt in a bowl. Beat eggs, sugar, and vegetable oil together in another bowl; stir in yogurt, lemon zest, lemon juice, and vanilla extract. Gradually stir flour mixture into wet ingredients until just moistened; fold zucchini and pistachios into batter. Pour batter evenly into prepared loaf pans.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By LIZZY217

Ingredients

• ✓ pistachio nut
• ✓ pistachio nut
• cooking spray
• all-purpose flour
• white sugar
• brown sugar
• cornstarch
• baking powder
• baking soda
• salt
• milk
• butter
• egg
• vanilla extract
• almond extract

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners. Lightly spray liners and pan with cooking spray.
2. 2 Stir together flour, white sugar, brown sugar, 1/2 cup chopped pistachio nuts, ground pistachio nuts, cornstarch, baking powder, baking soda, and salt in a large bowl until thoroughly combined. Make a well in the center.
3. 3 Whisk together milk, melted butter, eggs, vanilla, and almond extract in a medium bowl until combined. Pour milk mixture into the well of flour mixture and mix with a spatula just until batter is combined but a few lumps remain. Do not overmix.
4. 4 Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle the tops of each muffin with remaining 1/2 cup chopped pistachio nuts.
5. 5 Bake in the preheated oven until the tops spring back when lightly pressed, about 15 minutes, rotating the pan halfway through. Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.

By LDMKitchen

Ingredients

• ✓ pistachio nut
• parchment paper
• granulated sugar
• butter
• vanilla
• baking powder
• salt
• egg
• egg white
• apricot
• all-purpose flour
• cornmeal
• bittersweet chocolate
• shortening

Instructions

1. 1 Preheat oven to 325 degrees F. Line a large baking sheet with Reynolds® Parchment Paper; set aside.
2. 2 Stir together the sugar, butter, vanilla, baking powder, and salt in a large bowl. Add the eggs and whites, beating vigorously with a wooden spoon until evenly incorporated. Fold in the dried apricots, then 11/2 cups pistachios until thoroughly incorporated. Gradually stir in the flour and cornmeal until very well blended (if necessary, work in the last of it with your hands). Let dough stand for 5 minutes to firm up.
3. 3 Divide the dough in half. Using greased hands, shape and smooth each half into an 8x4-inch loaf, spacing them 4 inches apart on the prepared baking sheet. Pat each loaf to an even thickness.
4. 4 Bake 24 to 28 minutes or until firm and light brown and a toothpick inserted near the center of each comes out clean. Remove from oven. Set aside; cool completely. Transfer to a cutting board. Using a large, serrated knife, cut each loaf into slices about 1/4 inch thick. Place slices, cut side down, on parchment-paper-lined baking sheets.
5. 5 Return one baking sheet to the oven. Bake slices 12 to 14 minutes or until toasted and light brown, turning once halfway through baking and watching closely to avoid overbrowning. Slide the parchment paper with baked cookies on it to a wire rack and let cool. Repeat with remaining slices.
6. 6 Microwave chocolate and shortening in a medium microwave-safe bowl on 100% power (high) 1 to 2 minutes or until melted and smooth, stirring every 30 seconds.
7. 7 Dip one half of each cookie crosswise into melted chocolate. Allow excess chocolate to drip off and place on clean parchment paper. Sprinkle with remaining 1/4 cup chopped pistachios and let stand until set.

By Reynolds KitchensR

Ingredients

• ✓ pistachio nut
• garlic
• vegan margarine
• couscous
• water
• black pepper
• ground ginger
• peanut butter
• honey
• soy sauce
• nutmeg
• radish
• cucumber
• onion
• spinach
• carrot
• broccoli
• black pepper
• salt
• curry powder
• olive oil
• tofu

Instructions

1. 1 Mix tofu, 1 tablespoon oil, curry powder, salt, and pepper together in a bowl. Let stand for 30 minutes.
2. 2 While tofu is marinating, place broccoli and carrot in a microwave-safe bowl with 1 tablespoon water and 1 pinch salt. Cover and cook in the microwave for 2 1/2 minutes.
3. 3 Heat 1 tablespoon oil in a wok over high heat. Saute spinach, onion, cucumber, radish, nutmeg, and 1 pinch salt until spinach is wilted, about 1 minute. Add 1 tablespoon soy sauce, honey, peanut butter, ginger, and black pepper. Add cooked broccoli and carrot. Reduce heat to low and cover the wok.
4. 4 Place marinated tofu in a pan over medium heat. Add 1 tablespoon soy sauce. Cook until heated through, about 3 minutes. Add to vegetable mixture in the wok.
5. 5 Bring water to a boil in a saucepan. Add couscous, margarine, and garlic. Mix well, cover the saucepan, and let rest until water is absorbed, about 10 minutes.
6. 6 Serve couscous in a bowl topped with tofu mixture and pistachios.

By Valeria Pinzon Rivera

Ingredients

• ✓ pistachio nut
• dark chocolate
• pink peppercorn
• currant

Instructions

1. 1 Heat 2/3 of the dark chocolate in a microwave-safe bowl in 15-second intervals, stirring after each interval, until chocolate is nearly melted but some chunks remain, 1 to 2 minutes. Remove from microwave and stir until completely smooth. Add the remaining 1/3 of dark chocolate. Stir well until all the chocolate has melted.
2. 2 Lay out a large sheet of parchment paper on a flat work surface. Pour melted chocolate onto parchment and spread into a thin, even layer using a spatula. Scatter pink peppercorns, pistachios, and currants quickly over chocolate before it sets.
3. 3 Leave the chocolate to set fully, about 45 minutes. Break into randomly sized pieces and store in an airtight container.

By Diana Moutsopoulos

Ingredients

• ✓ pistachio nut
• butter
• white sugar
• egg white
• all-purpose flour
• cardamom

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Grease cookie sheets.
2. 2 Melt butter in a small saucepan over low heat. Add pistachios and stir until butter is lightly browned and pistachios toasted. Pour into mixing bowl.
3. 3 Whisk in sugar and egg white. Mix in the flour, cardamom or ginger and whisk until smooth.
4. 4 Drop by teaspoonfuls about 2 inches apart on baking sheets. Bake 12 to 15 minutes or until golden brown. Immediately transfer cookies to rack to cool.

By May Seagram

Ingredients

• ✓ pistachio nut
• cherry
• puff pastry
• coconut
• egg

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Drain cherries and reserve juice for another use. Finely chop cherries and place in a bowl with coconut; mix well. Let sit until coconut absorbs excess liquid from the cherries, about 5 minutes.
3. 3 Place 1 puff pastry sheet on a clean counter and lightly score a large triangle shape into it, like a Christmas tree; don't cut all the way through. Repeat with the second puff pastry sheet.
4. 4 Set aside 2 tablespoons of the coconut-cherry mixture. Spread the rest inside the scored triangle on the first sheet of pastry. Sprinkle with ground pistachios and place the second pastry sheet on top, lining up the triangles. Transfer to one of the prepared baking sheets.
5. 5 Cut out the shape of the tree along the triangular score line, and remove the outer pastry scraps. Make horizontal cuts on the tree from the outer edges in toward the middle, leaving about 1 inch intact in the center to resemble a trunk. Gently lift each horizontal strip, making sure to lift both sheets of pastry, and twist it a couple of times to expose the filling.
6. 6 Use the puff pastry scraps to cut out a star shape for the top of the tree and a tree trunk for the bottom. Make sure to use both layers of pastry. Fill the trunk and star with the reserved cherry mix.
7. 7 Place the star, trunk, and any extra pastry scraps onto the remaining baking sheet. Brush all pastry pieces with beaten egg.
8. 8 Bake in the preheated oven until puffed and browned all over, 25 to 30 minutes. Gently lift parchment paper onto wire racks and allow to cool completely before serving, about 20 minutes.

By Aroma and Essence

Ingredients

• ✓ pistachio nut
• all-purpose flour
• confectioners sugar
• salt
• butter
• egg yolk
• rose petal

Instructions

1. 1 Combine flour, confectioners' sugar, and salt in a bowl. Add cubed butter and rub everything together until mixture resembles fine bread crumbs. Add egg yolk and combine until a solid ball of dough is formed. Work in pistachios and rose petals.
2. 2 Roll dough into a log, approximately 1 inch in diameter and 10 inches long. Wrap in plastic wrap and chill in the fridge for 2 hours, or up to 5 days if making ahead.
3. 3 Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
4. 4 Remove plastic wrap from dough once it's chilled and solid. Unwrap and slice into 1/4-inch rounds and place on the prepared baking sheet.
5. 5 Bake in the preheated oven until shortbread has a light golden color, about 15 minutes. Cool and store in an airtight container.

By Diana Moutsopoulos

Ingredients

• ✓ pistachio nut
• chickpea flour
• clarified butter
• white sugar
• cashew

Instructions

1. 1 Stir the chickpea flour and clarified butter together in a saucepan over medium-low heat until the mixture smells toasty, about 10 minutes. Set aside until cool enough to handle.
2. 2 Stir in the sugar, pistachios, and cashews until evenly mixed. Form the mixture into small balls the size of large cherries. Use some pressure when forming the balls so they don't come apart.

By Chantal Perez

Ingredients

• ✓ pistachio nut
• chickpea
• corn oil
• salt
• cumin
• black pepper
• cayenne pepper
• thyme

Instructions

1. 1 Preheat oven to 400 degrees F (205 degrees C).
2. 2 In a bowl, toss the garbanzo beans together with the oil, sea salt, cumin, black pepper, and cayenne pepper. Transfer to a shallow casserole dish.
3. 3 Bake in the preheated oven, stirring occasionally, until garbanzo beans are golden and crisp, approximately 20 minutes. Remove from the oven, stir in pistachios and thyme, and continue baking an additional 10 minutes, or until beans and pistachios are lightly crispy. Serve immediately.

By TENSMOM

Ingredients

• ✓ pistachio nut
• pine nut
• garlic
• basil
• olive oil
• sea salt
• black pepper
• red pepper
• linguine
• cherry tomato
• parmigiano-reggiano cheese

Instructions

1. 1 Heat a large heavy-bottomed skillet over medium heat. Pile in pistachios and pine nuts. Cook, stirring frequently, until light brown and incredibly nutty-smelling, 3 to 5 minutes. Transfer to a food processor.
2. 2 Add garlic to the skillet and cook, turning occasionally, until softened and browned in patches, about 5 minutes. Remove to a plate to cool.
3. 3 Peel cooled garlic and add to the food processor, along with basil, and process. With the blade still running, drizzle oil in through the chute. Once incorporated, transfer to a large bowl. Stir in salt, black pepper, and red pepper.
4. 4 Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Reserve about 3/4 cup pasta water. Drain remaining water from pasta and give the colander a good shake or two.
5. 5 Add pasta and tomatoes to pesto. Give it all a good mix and drizzle in enough of the reserved pasta water to get the nutty pesto to coat the pasta. Sprinkle with Parmigiano-Reggiano cheese.

By Raghavan Iyer

Ingredients

• ✓ pistachio nut
• evaporated milk
• white sugar
• butter
• marshmallow creme
• vanilla candy coating
• vanilla extract
• green food coloring

Instructions

1. 1 Grease a 9x13 inch baking dish.
2. 2 In a medium saucepan over medium-high heat, combine evaporated milk, sugar and butter; boil for 4 minutes. Remove from heat and stir in marshmallow creme and candy coating. Stir in pistachios, vanilla and food coloring. Add more drops of food coloring to achieve desired color.
3. 3 Pour into prepared pan and cool.

By Sara

Ingredients

• ✓ pistachio nut
• yellow cake mix
• pistachio pudding mix
• vegetable oil
• egg
• carbonated water
• instant dessert topping
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2. 2 In a medium bowl, stir together the cake mix and 1 package of instant pudding. Add the oil, eggs and club soda, mix well. Fold in the chopped nuts, reserving some for garnish if desired. Pour into the prepared pan.
3. 3 Bake for 50 to 60 minutes in the preheated oven, until cake springs back when lightly touched. Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely. In a medium bowl, stir together the instant whipped topping and instant pudding. Add the milk and mix until light and fluffy. Slice cooled cake into layers, fill and frost including the hole in the middle. Garnish with nuts if desired. Keep chilled until serving.

By Cathie Taylor

Ingredients

• ✓ pistachio nut
• watermelon
• yogurt
• honey
• blueberry
• raspberry
• strawberry
• coconut

Instructions

1. 1 Cut the round watermelon slice into 8 wedges, keeping them together for a nice presentation, and place on a serving dish.
2. 2 Spoon yogurt evenly over watermelon, stopping before the rind. Drizzle with honey. Sprinkle blueberries, raspberries, strawberries, pistachios, and shredded coconut evenly over the yogurt. Serve immediately.

By Katherine Martinelli

Ingredients

• ✓ pistachio nut
• egg yolk
• honey
• honey
• heavy cream
• raspberry

Instructions

1. 1 Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on both sides. Set aside.
2. 2 Combine egg yolks with 3 tablespoons plus 1 teaspoon honey in the large bowl of an electric mixer fitted with a paddle attachment; beat until volume doubles and mixture is pale and creamy, about 10 minutes.
3. 3 Beat heavy cream in a separate bowl with an electric mixer until firm peaks form, 3 to 4 minutes. Gently fold whipped cream into egg yolk mixture. Pour into the prepared pan, smoothing the top. Cover with plastic wrap.
4. 4 Freeze until semifreddo is chilled, about 90 minutes. Remove from the freezer and stir in raspberries and pistachio nuts until evenly distributed. Freeze until firm, at least 4 hours.
5. 5 Let semifreddo soften in the refrigerator before serving, about 15 minutes. Turn out of the pan and cut into slices.

By Cindy Anschutz Barbieri

Ingredients

• ✓ pistachio nut
• cornish game hen
• kosher salt
• olive oil
• onion
• apricot
• apricot jam
• balsamic vinegar
• parsley

Instructions

1. 1 Brining the hens before roasting improves their flavor: Dissolve 2 cups of kosher salt in a clean bucket filled with 5 quarts of water. Add prepared hens and soak for 2 hours. Rinse thoroughly; pat dry.
2. 2 Adjust oven rack to upper middle position, and heat oven to 450 degrees.
3. 3 Heat oil in a large skillet. Saute onions until softened, about 7 minutes. Stir in apricots, then spread mixture onto a large (about 18-by-12-inch) lipped cookie sheet. Lay hens over the mixture. Mix jam and vinegar, and brush all but a few tablespoons over hens.
4. 4 Bake hens, brushing 2 or 3 times with remaining jam mixture and accumulated pan juices, until hens are golden brown and juices run clear, about 45 minutes. Turn heat from bake to broil, then cook until hens are spotty brown, watching carefully so they don't burn, 4 to 5 minutes.
5. 5 Transfer hens to a large platter with tongs, then cut in half at the breastbone to create individual servings.
6. 6 Return apricot dressing to the oven and broil to evaporate some of the excess liquid, about 5 minutes longer. Stir in pistachios and parsley. Spoon in a mound next to hens.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ pistachio nut
• saffron
• milk
• vanilla ice cream
• rose syrup
• cardamom

Instructions

1. 1 Add the saffron to the warm milk and set aside for 15 minutes.
2. 2 Combine the softened ice cream, saffron with milk, rose syrup, cardamom, and pistachios in a large bowl. Stir until the ice cream is smooth and pink in color. Scoop the ice cream back into the container and freeze 2 hours, or until ready to eat.

By BigSrisFood

Ingredients

• ✓ pistachio nut
• butter
• confectioners sugar
• egg
• orange extract
• orange zest
• all-purpose flour
• baking powder
• cherry
• vanilla confectioners' coating

Instructions

1. 1 In a medium bowl, cream together the butter and confectioners' sugar. Add egg, orange extract, and orange zest; mix until smooth. Sift together the flour and baking powder; stir into the creamed mixture. Then, stir in the dried cherries and chopped pistachios. Roll dough into a 10 inch long log about 2 1/2 inches in diameter, wrap in plastic or wax paper, and freeze for 2 hours. If dough is too difficult to form a log, refrigerate for 1 hour first.
2. 2 Preheat oven to 375 degrees F (190 degrees C). Grease two cookie sheets.
3. 3 Cut roll into 1/2 inch slices and place onto the cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Cool on the cookie sheet 1 to 2 minutes before removing to cool on a wire rack. Use melted candy coating to drizzle a striped pattern on the cookies when they are completely cool.

By Cindy Carnes