Tasty Nut Recipes Collection

This is a collection of tasty nut recipes. They are good for amateurs and professionals alike. We will keep adding to this list, so keep checking in.

Delicious Almond Or Cashew Milk

• 1 cup raw almonds or cashews.
• 3 cups of water.
• ¼ tablespoon pure maple syrup or blackstrap molasses.

Place ingredients in a blender or equivalent food processor. Secure the blender and turn the speed to high. Run for two minutes.

If you wish to strain away the pulp, place a fine mesh sieve over a large bowl. Pour the almond or cashew milk slowly into the sieve and allow it to filter through. Alternatively, stir the milk in the sieve with a spatula to encourage it to pass rapidly. Makes 2 ½ cups when strained.

Wonderful Almondaise

• 1 cup blanched raw almonds.
• 1 cup distilled water.
• 1 teaspoonful of Kyolic Liquid aged garlic extract.
• 1 teaspoon sea salt on 1 teaspoon Mrs. Dash.
• 2 tablespoons fresh or reconstituted lemon juice or an equivalent amount of apple cider vinegar.
• ¼ teaspoon paprika.
• ½ teaspoon granulated kelp.
• 2 cups canola oil.

Place blanched almonds and water in the food processor. Secure the top and turn the blender to high. Allow the machine to run for two minutes or until creamy. Add Kyolic liquid garlic extract, sea salt or Mrs. Dash, and kelp. Blend briefly. While the machine runs on low, slowly drizzle oil into the nut mixture until thickened. Approximately one minute or less. Continue adding more oil if desired. Any oil sitting on top can be mixed in with a fork. Pour into a jar, cover, and refrigerate. Finally, it keeps for one week in a refrigerator. Makes 4 cups.

 

Vitality Powerhouse

• 1 cup canned pineapple, with juice, chilled.
• ¼ medium apple.
• ½ small banana.
• 1 tablespoon English Walnuts.
• 1 tablespoon Black Walnuts.
• ½ cup carrots.
• ½ cap celery.
• 1 barge Romaire lettuce leaf.
• 1 large spinach leaf.
• 1 tablespoon raisins.
• 1 small parsley sprig.
• 1 cup ice cubes.

Place all ingredients in the food processor. Secure the top and turn the blender to high. Allow the machine to run for one minute or until smooth. Serve immediately. Makes 2 cups.

Fresh pineapple can be substituted for canned pineapple or rehydrated dried diced pineapple. It will create a much thicker drink. If desired, thin it out with a little canned pineapple juice.

 

Pine Nut Delight

• ½, cup cold apple juice or cider.
• ½ cup cucumber slices peeled.
• ½ apple, cut in half.
• ¼ cup pine nuts.
• 1 tablespoon frozen apple juice concentrate.
• ½ cup ice cubes.

Place all ingredients in the food processor. Secure the top and turn the blender to high. Allow the machine to run for one minute or until smooth. Serve immediately. Makes 1 cup.

Pineapple, Coconut, And Yogurt

• ½ cup fresh or carved pineapple with juice.
• ¼ cup low-fat pineapple yogurt.
• 3 tablespoons shredded coconut.
• ½ cup regular milk.
• ¼ cup ice cubes.

Place all ingredients in the Vita-Mix unit in the order given.

Place all ingredients in the food processor. Secure the top and turn the blender to high. Allow the machine to run for 10-15 seconds. Makes 2 cups.

Polenta with Hazelnuts

Farcement inspired this unique blend of ingredients. This is a potato pudding with many possible garnishes. Be sure to make the tomato sauce and roast the hazelnuts ahead of time to cut down preparation time.

• 2 cups tomato sauce.
• ½ teaspoon ground cinnamon.
• ½ teaspoon ground cardamom.
• 1 cup pitted prunes, packed, coarsely chopped.
• 1 clove garlic, minced.
• 2 tablespoons Kyobie liquid aged garlic extract.
• 2 tablespoons fresh parsley, chopped cup hazelnuts.
• 1 cup cornmeal.
• 1½ cups cold water.
• 13 cups boiling water.
• ½ teaspoon granulated kelp.
• ¼ teaspoon grated nutmeg.
• ¼ teaspoon ground cloves.
• 2 tablespoons unsalted butter.
• 2 large fresh eggs, cracked and beaten.
• 1 tablespoon extra virgin olive oil.

Preheat the oven to 350°F. Place the tomato sauce in a pan and add the cinnamon, cardamom, prunes, garlic, and parsley. Simmer on medium-low heat for 10 minutes and set aside.

Next, spread the hazelnuts in a square cake pan and roast in the oven for 20 minutes or until aromatic and lightly golden. Pour them into a clean cotton cloth hand towel and wrap them up. Remove the skin from the hazelnuts through this towel and then chop the nuts.

Now for the cornmeal

Place the cornmeal in a large bowl, add the cold water, and mix well. Pour the boiling water over the mixture, whisking until it is smooth. By doing it this way, lumps won’t form as readily. Add the kelp, nutmeg, and cloves. Slowly bring the polenta to a rolling boil over medium heat, whisking constantly. After boiling for 1 ½ minutes, lower the heat and cook the mixture, stirring frequently, until it is thick enough so that the spoon will stand up. Add the butter and mix until it melts. Lightly oil a 9″ x 13″ baking dish. Add the beaten eggs to the polenta, mixing constantly until they are incorporated.

To finish off this tasty nut recipe, add seasoning to taste and pour half of the polenta into a baking dish. Spread half the tomato-prune sauce over the polenta in an even layer. Pour and spread the remaining polenta over the sauce and sprinkle with the hazelnuts. Bake the polenta until it is bubbly, about 30 minutes. Serves 6.

Hearty Vegetarian Nut Soup Stock

This tasty nut recipe is composed of 50 percent onions, leaks, shallots, garlic,  and 25 percent each of celery and carrots.

• 5 cups unpeeled Bermuda onions, sliced in half
• 1 cup shallots, cut in half.
• 2 cloves garlic.
• 2 large carrots, unpeeled and sliced.
• 4 stalks celery, sliced.
• 1 medium parsnip, sliced.
• 1/2 cup parsnip root, diced.
• 2 medium unpeeled potatoes, sliced.
• ¼ cup canola oil.
• ¼ cup sweet rice wine (Mirin).
• 1 gallon of water.
• 1 cup wavy bears, soaked overnight and drained.
• ¼ ow green lentils.
• ⅔ cup chopped walnuts.
• ½ cup pistachios.
• ⅞ cup pine nuts.
• ½cup hickory nuts.
• 1½ cups tomatoes, diced.
• 2 tablespoons tamari.
• 6 parsley sprigs.
• 2 bay leaves.
• ½ teaspoon dried thyme.
• ¼ teaspoon dried rosemary.
• 2 cloves (spice).
• 8 whole peppercorns.

Preheat the oven to 450°F. Place the onions, shallots, garlic, carrots, celery, parsnips, and potatoes on a large, flat baking sheet and brush with oil. Leave them uncovered while roasting in the oven for 1 hour. Be sure to turn them sporadically.

On a separate oiled baking sheet, spread out the different nuts. Put them on a lower rack inside the oven, but roast for only half the allotted time. Be sure and use raw nuts for this, not any that have been previously roasted and salted in oil. Remove the nuts and set aside until the vegetables are finished.

The standard method for making stock is to place the vegetables and nuts in a large pot. Add 3 ½ times as much water as ingredients and then bring to a boil. Simmer the contents for 2¼ hours. Discard them and strain the stock.

Almond Cranberry And Pumpkin Bread

• 4 cups all-purpose flour.
• 2 tablespoons baking powder.
• 2 teaspoons ground cinnamon.
• ½ teaspoon baking soda.
• ½ teaspoon ground nutmeg.
• ½ teaspoon ground ginger.
• 1 cup brown sugar.
• 1 cup molasses.
• 2 cups of canned pumpkin.
• 4 large eggs.
• ½ cup canola oil.
• 2 cups coarsely chopped cranberries.
• 1 cup chopped roasted almonds.

Grease two 9″ x 5″ x 3″ loaf pans; set aside. In a medium bowl, stir together flour, baking powder, cinnamon, baking soda, nutmeg, and ginger; set aside. Combine sugar, molasses, pumpkin, eggs, and oil in a large bowl. Add flour mixture to pumpkin mixture; stir just till moistened. Fold in berries and almonds.

Pour batter into the prepared pans. Bake in a 350°F oven for 1 hour and 10 minutes. Cool for 15 minutes on a wire rack. Remove from the pans to cool. Wrap and store overnight. Makes 2 loaves. Or 36 servings.

Chicken Pecan Salad Sandwich

• 1 cup cooked chicken, diced.
• ½ cup chopped celery.
• ¼ cup fresh or canned sliced mushrooms.
• ½ cup chopped pecans.
• 1 two-ounce jar of chopped pimento.
• ½ cup low-fat mayonnaise.

Combine all ingredients and mix well. Spread four slices of pumpernickel or rye bread or English muffins with butter. Place Romaine lettuce and tomato slices on bread and top with filling. Serve open-face style. Hot or cold. Serves 4.

Amazonian Potato Salad

• 6 boiled potatoes, unpeeled and cubed.
• 1 cooked beet, unpeeled and cubed.
• 3 small pickles, cut fine.
• 1 stalk celery, chopped fine.
• Pinches of salt and pepper to taste.
• ½ tablespoon grated Bermuda onion.
• ½ car mushroom soup, undilated.
• 1 cup sliced Brazil nuts.
• 1 hard-boiled egg, shelled and sliced.

Mix potatoes, beet, pickles, and celery together. Then, season this mixture with salt, pepper, and grated onion. Moisten with just enough undiluted mushroom soup to give a thick consistency. Add half the sliced Brazil nuts. Chill. Serve on a Romaine lettuce leaf, garnished with the remaining nuts and hard-boiled egg. Serves 6.

Peanut Chicken Dijon

• 1 medium red or green pepper, cut into strips.
• 5 teaspoons peanut oil.
• 1 pound boneless chicken breasts, out into their strips.
• ¼ cap Dijon mustard.
• 2 tablespoons dry white wine.
• ¼ teaspoon cornstarch.
• 3 tablespoons dry-roasted, unsalted peanuts, chopped.
• 2 cups hot-cooked rice.

In a large skillet over high heat, cook peppers in oil until ten-der-crisp. Remove from pan. Keep warm.

Blend mustard, wine, and cornstarch; add to skillet mixture. Cook over medium-high heat, stirring constantly until the mixture thickens. Return chicken and peppers to pan; cook with sauce for 3 to 4 minutes or until heated through. Stir in peanuts. Serve over rice. Serves 4.

Cream of Black Walnut Soup

• 2 cups black walnuts, chopped.
• 3 tablespoons chopped celery.
• 1 tablespoon chopped chives.
• 5 cups chicken stock.
• 2 tablespoons cream sherry.
• 2 teaspoons butter.
• 1 cup heavy cream.
• Pinch salt to taste grated nutmeg for topping.

Combine the black walnuts, celery, and chives with some chicken stock in a saucepan. Bring this tasty nut recipe to a boil and then increase the pan to a medium heat. Let it sit for 20 minutes.

Stir in the sherry, butter, cream, and salt with a wire whisk. Ladle some chopped black walnut meats into each bowl and top it off with a sprinkle of nutmeg. Serves 8.

Brown Rice With Chestnuts

• 1 cup rice
• 8-10 dried chestnuts.
• 1 cups water.
• Pinch of sea salt to taste.

Importantly, start with washing your rice. It’s easy to remove the dark skin of the chestnuts if they are first soaked or roasted in a dry skillet on a low flame for 7 minutes. Add to rice and pressure cook for an hour. Serves 2.

Amish Chestnut Stuffing

The Amish in the Eastern United States have contributed a number of tasty nut recipes. America has given old recipes a new life with pecans and chestnuts from American farms.

• ½ pound chestnuts.
• 1/4 cup melted butter.
• 2 cups soft bread crumbs.
• 1 teaspoon salt.
• 2 teaspoons poultry seasoning.
• 1 well-beaten fresh egg.
• ¼ cup chopped celery.

Wash the chestnuts and make two slits in each shell before baking at 475°F for 15 minutes. Then, shell each one and boil them in enough water to cover for 20 minutes. Mix in the melted butter, bread crumbs, salt, poultry seasoning, egg, and celery. Finally, stir thoroughly.

Hazelnut-Vegetable Pie

• 1 cup fresh broccoli, chopped.
• 1 cup cauliflower, sliced.
• 2 cups fresh spinach, chopped.
• 1 small onion, diced.
• ½ green pepper, diced.
• 1 cup cheddar cheese, grated.
• 1 cup coarsely chopped hazelnuts.
• 1½ cups milk.
• 1 cap biscuit mix.
• 4 eggs.
• 2 tablespoons Kyobic liquid garlic extract.
• ½ teaspoon pepper.

Precook the broccoli and cauliflower until almost tender (about 5 minutes). Drain well. Mix broccoli, cauliflower, spinach, onion, green pepper, and cheese and put into a well-greased 10-inch pie tin. Top with hazelnuts. Beat together the milk, biscuit mix, eggs, Kyolic liquid garlic, and pepper; pour over hazelnuts and vegetables. Bake at 400°F for 40 minutes. Let the pie stand for 5 minutes before cutting. Serves 6.

Macadamia Nut Fettuccine

• 7 quarts water.
• 1 pound egg noodles.
• ½ cup butter.
• ½ cup heavy cream.
• ½ cup grated Parmesan cheese.
• One 34-ource jar macadamia nut bits.

Bring water to a boil and cook the noodles. Drain. In a medium saucepan, melt butter, and stir in cream. Remove from the heat and stir in the Parmesan cheese, reserving a little of it for the top. Fold in hot-cooked noodles and macadamia nuts. Sprinkle with reserved cheese. Serves 4.

Arizona Indian Acorn Stew

• 1 pound stewing meat.
• ½ cap finely ground acorn meal.
• Pinches salt and pepper to taste.

Place beef in a heavy pan and add water to cover. Put a lid on the pan and simmer the beef until it is very tender and almost ready to fan to pieces. Remove the beef from the liquid and chop the meat very fine. Absolutely, return it to the liquid in the pot. Stir in the acorn meal. When developing tasty nut recipes, be aware that not everybody will like acorn meal. Add salt and pepper to taste. Heat the mixture and serve. Serves 3-4.

Sichuan Chicken With Ginkgo Nuts

• 12 oz. fresh or canned ginkgo nuts.
• 12½ pound chicken.
• 3 green onions.
• 6 slices fresh ginger.
• 2 tablespoons vice wire on dry sherry.
• Pinches of salt and white pepper to taste.

Soak the fresh ginkgo nuts in boiling water. When developing tasty nut recipes, be aware that not everybody will like ginkgo nuts. Drain and scrape off the skin. Pick off the two ends. Definitely, push the bitter core through with a toothpick, and then soak again.

Blanch the chicken in boiling water, then hold it beneath cold running water to rinse. Next, drain and place the breast facing upward in a casserole dish.

Importantly, add the remaining ingredients, except for the ginkgo nuts. Cover with water, bring to a boil, reduce the heat, and simmer for 15 minutes. Turn the chicken over, add the ginkgo nuts, and continue to simmer until the chicken is completely tender.

Subsequently, remove the chicken and cut it in half lengthwise. Then cut the meat diagonally from the center into slices. Arrange it in its original shape on a serving plate. Lift the ginkgo nuts from the stock and arrange around the chicken. Serve this tasty nut recipe once finished. Serves 4.