NUT CRUST
If you have a recipe that calls for a graham-cracker crust, and you don't have the ingredients to make one or just want to try something that's not only simpler but much tastier--try this. Straight from Joy of Cooking, I found this recipe when I made Million Dollar Pie because I didn't feel like crushing graham crackers. It's simple and to die for and requires zero baking. My personal preference is pecans, but you may use walnuts or what the heck--try any nut out for size.
Provided by AmyZoe
Categories Dessert
Time 10m
Yield 1 pie crust, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Chop walnuts or pecans (I did mine in the blender).
- Melt butter and mix with the nuts in a pie plate.
- Add sugar and salt and pat into bottom of pie pan.
- Oila! Cooking is done, and you're ready to fill your crust.
NUT PIE CRUST
This is Planters' alternative to a traditional pastry pie crust. With Splenda substituted for the sugar, it would be an ideal crust for low carbers.
Provided by Mercy
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Combine the ground nuts, butter and sugar.
- Press the mixture evenly into the bottom and sides of a 9-inch pie plate.
- Bake at 350°F for 10 to 12 minutes.
- Cool and fill, as desired.
Nutrition Facts : Calories 376, Fat 32.5, SaturatedFat 6.6, Cholesterol 11.4, Sodium 491.6, Carbohydrate 13.8, Fiber 4.5, Sugar 4, Protein 13.5
MACADAMIA NUT CRUST
Provided by Alton Brown
Categories dessert
Time 35m
Yield 1 (9 to 10-inch) pie or cheesecake crust
Number Of Ingredients 6
Steps:
- In a medium mixing bowl, combine the nuts, panko, sugar, flour, and salt. Add the melted butter and stir to combine.
- Press the mixture into the bottom of a 9 or 10-inch cake, pie, or springform pan as a crust for a cheesecake or cream pie. Bake according to instructions for cheesecake or pie. If baking for a precooked pie filling, preheat the oven to 375 degrees F. Place on the center rack of the oven and bake for 20 to 25 minutes.
NUT-CRUSTED FRIED FISH
The nutty taste of this simple coating complements flaky fish fillets quite nicely. Complete the meal with parsley new potatoes and corn on the cob in season. Or, for a faster finish, serve with frozen French fries and mixed vegetables.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a shallow bowl, combine the bread crumbs, pecans or pistachios, salt and pepper. Place the flour in a shallow bowl and the milk in another bowl. Cut fish fillets into serving-size pieces if necessary. Dredge fish in flour, dip in milk, then coat with the crumb mixture., Heat oil in a nonstick skillet over medium heat. Fry the fish for 4-5 minutes on each side or until it flakes easily with a fork.
Nutrition Facts : Calories 451 calories, Fat 30g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 527mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein.
PECAN NUT CRUST
This crust is especially good as a base for Eggnog Pie with Rum, but can be used with almost any custard pie.
Provided by Julie Pastore
Categories Desserts Pies 100+ Pie Crust Recipes Crumb Crusts
Yield 8
Number Of Ingredients 4
Steps:
- Stir together ground nuts, cinnamon, and sugar. Mix in melted butter.
- Press the mixture into the bottom and up the sides of a 9 inch, deep-dish style, pie pan. Chill the unbaked crust in the refrigerator for about 30 to 45 minutes.
- Place pie crust on a cookie sheet, and position on the middle rack of a preheated 350 degree F (175 degree C) oven. Bake for 12 to 15 minutes, or until lightly browned. WATCH it carefully, as nut crusts burn easily; they DON'T have to turn black to taste burnt! Cool completely before filling.
Nutrition Facts : Calories 263.9 calories, Carbohydrate 12 g, Cholesterol 15.3 mg, Fat 24.6 g, Fiber 2.5 g, Protein 2.5 g, SaturatedFat 5.3 g, Sodium 0.8 mg, Sugar 9.4 g
NUT CRUST
Provided by The New York Times
Categories easy, quick, dessert
Time 5m
Yield 1 11-inch pie crust
Number Of Ingredients 3
Steps:
- Combine pecans with egg white and brown sugar and use to line bottom and sides of an 11-inch pie plate.
BUTTERY CRUNCH CRUST
This tasty crust can be made for any type of custard or cream pie. In fact, it goes well with anything. It can be made with coconut or chopped nuts. Pecans or walnuts work best. Delicious! A special treat!
Provided by sal
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 25m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium bowl, mix together pecans, sugar, and flour. Stir in melted butter or margarine. Reserve 1/2 of the mixture for topping the pie, then press the rest evenly into a 9 inch pie pan.
- Bake in preheated oven for 12 to 15 minutes, until golden brown. Allow crust to cool before filling.
Nutrition Facts : Calories 222.9 calories, Carbohydrate 17.3 g, Cholesterol 30.5 mg, Fat 16.6 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 7.7 g, Sodium 83.3 mg, Sugar 4.7 g
PERFECT NUT CRUST
This recipe makes a great base for Martha's Buttermilk-Blueberry Tart with Walnut Crust or Nut-Crusted Cranberry Tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 10-inch tart or one 8-by-11-inch tart
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- In the bowl of an electric mixer fitted with the paddle attachment, combine walnuts, butter, sugar, flour, salt, yolk, and vanilla. Beat until well combined. Firmly press into the bottom and up the sides of a 10-inch or 11-by-8-inch fluted tart pan with a removable bottom. Freeze until firm, about 30 minutes. Bake until edges are set and golden, about 40 minutes. Remove from oven and let cool completely on a wire rack.
LOW CARB CHEESECAKE NUT CRUST
This crust works nicely with "Beachgirl's LowCarb Cheesecake". The nuts can be chopped rather than ground into meal for a crunchier consistency.
Provided by CinLin
Categories Cheesecake
Time 20m
Yield 1 pie crust
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Place nuts in bowl of a food processor; pulse until ground into a meal.
- Add Splenda, butter and cocoa powder (optional) pulse to combine.
- Transfer nut mixture to a 9" springform pan and gently press to form a crust on bottom of pan.
- Bake at 350 degrees for 10 minutes Remove from oven and cool.
- Fill with your favorite lowcarb cheesecake batter and bake according to cheesecake recipe directions.
NUT-CRUSTED CHICKEN BREASTS
Adapted from Cook's Illustrated. Almonds work best, but any nut will do. If your chicken breasts have the tenderloin attached, remove it.
Provided by DrGaellon
Categories Chicken Breast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Poke each breast several times with a fork. Sprinkle each breast with 1/2 tsp kosher salt, coating both sides. Refrigerate, uncovered, 15-20 minutes.
- Process nuts in food processor, about 20 1-second pulses, until it looks like coarse meal. Heat butter in skillet over medium flame until melted. Swirl constantly until butter is brown and smells nutty, 4-5 minutes. Add shallot and 1/4 tsp kosher salt. Cook, stirring constantly, until shallot is soft, about 2 minutes. Reduce heat to medium-low. Add nuts and panko and stir often until golden brown, 10-12 minutes. Transfer to a shallow dish and stir in lemon zest, thyme and cayenne.
- Beat egg, mustard and black pepper in a second bowl; place flour in a third dish. Pat breasts dry. Dip breasts, one at a time, into flour, patting off excess, then into egg, then into nut mixture. Scoop nut mixture on top of the chicken and press it down hard to make it adhere. Place breast on a rack placed over a cookie sheet, then prepare the second one.
- Place rack in lower-middle of preheated oven and bake until internal temperature of chicken is 160F, 20-25 minutes. Rest 5 minutes, then serve with lemon wedges.
Nutrition Facts : Calories 803.7, Fat 40.6, SaturatedFat 11.6, Cholesterol 325.4, Sodium 1704.6, Carbohydrate 53.6, Fiber 6.4, Sugar 4.1, Protein 57.1
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- Salmon. Not all fish are created equal. Salmon and other fatty types of fish contain the most omega-3 fatty acids. Omega-3s are extremely important for optimal functioning of your body.
- Kale. Of all the leafy greens, kale is the king. It’s loaded with vitamins, minerals, fiber, antioxidants, and various bioactive compounds. Kale is especially high in vitamin C, vitamin A, vitamin K1.
- Seaweed. The sea has more than just fish. It also contains massive amounts of vegetation. There are thousands of different plant species in the ocean, some of which are very nutritious.
- Garlic. Garlic really is an amazing ingredient. It can turn all sorts of bland dishes delicious, and it’s very nutritious. It’s high in vitamins C, B1, and B6, as well as calcium, potassium, copper, manganese, and selenium (16).
- Shellfish. Many sea animals are high in nutrients, but shellfish may be among the most nutritious of all. Clams, oysters, scallops, and mussels are commonly consumed types of shellfish.
- Potatoes. Potatoes are high in potassium, magnesium, iron, copper, and manganese. They also contain vitamin C and most B vitamins (27). They contain a little bit of almost every nutrient you need.
- Liver. Humans and our remote ancestors have been eating animals for millions of years. However, the modern Western diet has prioritized muscle meat over organ meats.
- Sardines. Sardines are small, oily fish that can be eaten whole. Shop for sardines online. Given that the organs are usually the most nutritious parts of an animal, it’s not surprising that whole sardines are very nourishing.
- Blueberries. When it comes to the nutritional value of fruits, blueberries are in a league of their own. Although not as high — calorie for calorie — in vitamins and minerals as vegetables, they’re packed with antioxidants.
- Egg yolks. Egg yolks have been unfairly demonized because of their cholesterol content. However, studies suggest that dietary cholesterol isn’t something you generally need to worry about.
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