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    42 Recipes

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    “I always like to serve something elegant and simple like this for the holidays. Steak is such a crowd pleaser and with the souped-up version topped with a tasty walnut crust, it’s a holiday winner…” –Alex Guarnaschelli

    Recipe #506169

    "I love serving a classic for a holiday and the varied colors and textures on here give it an American holiday feel to me…. I love the addition of the cranberries and the tangy blue cheese, but for me the star of this salad is the glazed walnuts. Best of all, make the dressing and cut the salad ahead of time. When ready to serve, just assemble and enjoy.” –Alex Guarnaschelli

    Recipe #506168

    “This is a great holiday side dish because the potatoes can be microwaved in just 15 minutes. Sweet potatoes are at their best when combined with something sweet. The thought was to take the flavors reminiscent of a cinnamon-infused pecan coffee cake topping and pair them with sweet potatoes for a change from the more traditional marshmallow topped casserole.” –Alex Guarnaschelli

    Recipe #506167

    "I really love this type of dish because it can be an appetizer or side dish depending on how you serve it. The pecans are a rich and welcome guest at this party, because the white mushrooms are light and slightly tangy from the Vermouth and sour cream. The pecans also add great texture." — Alex Guarnaschelli

    Recipe #506166

    "I love the idea of wrapping fruit in dough and baking it, allowing the fruit to get jammy. The addition of the walnuts is rich and evokes the tartness of the strawberries. I like to serve this warm with whipped cream or ice cream, but it’s also great just as is." — Alex Guarnaschelli

    Recipe #506165

    “This is a classic dip that everyone loves to eat. Make in advance and serve when ready. The addition of the almonds rounds out the flavors and adds a toasted flavor that is way better than breadcrumbs.” –Alex Guarnaschelli

    Recipe #506164

    “Spinach is so lean and clean. I am always adding cheese or something else rich to round it out. While I like spinach salads, I really love cooked spinach with something crunchy and unexpected. The little bit of spice from the red pepper with a hint of garlic and the richness of the almonds and Parmesan makes this a great side dish with a quick cooking time. A healthy and tasty weeknight side dish. I have served a grilled chicken breast on top for a fast meal.” –Alex Guarnaschelli

    Recipe #506163

    “This is a bite of springtime. The spiced almonds create a great texture against the juicy grapes and the grassy parsley. Use whatever combination of greens you like best here. I am partial to some arugula, romaine and spinach. You can make the dressing and gather all of these ingredients ahead of time and then just toss the salad just before you’re ready to serve it.” –Alex Guarnaschelli

    Recipe #506159

    "The richness of walnuts and the distinctive, pleasantly bitter taste of the skin go perfectly with the steak. I use Hanger steak but like this equally with skirt steak. I have even used these carrots and walnuts on top of braised short ribs for an even simpler and homier holiday dish. If you have ever tried nut oils, substitute the tablespoon of olive oil with the walnuts for walnut or hazelnut oil. Delicious. You can also make this with a more expensive cut of beef like Prime Rib, for instance." — Alex Guarnaschelli

    Recipe #506156

    “I love how simple this recipe is to put together, just roll out the dough, bake and top. Everyone loves a flatbread and the crunchy texture of the pecans really brings out the smoothness of the ricotta and the fresh, sweet flavor of the basil leaves. It’s the kind of appetizer or snack that just leaves people wanting more. The nuts on top of the ricotta have a flavorful way of bringing all of these ingredients together.” –Alex Guarnaschelli

    Recipe #506155

    “This is a classic pumpkin pie with a couple of simple twists. The pecans on top of the crust and the pie filling provide richness and great depth of flavor. The crunchy texture and roasted flavor they offer naturally complements the sweetness of the pumpkin and the spices in the filling. I love this pie served warm with some melting vanilla ice cream on top. Delicious.” –Alex Guarnaschelli

    Recipe #506154

    “Pork chops are surprisingly lean and lend themselves brilliantly to pecans and apples. In fact, the combination of the browned pork chops and the toasted pecans is the real winner here. It’s a simple combination where the richness of the toasted pecans teams up with the wonderful flavors of the cooked pork chops. The lemon zest in the nut crust and the apples add a burst of freshness to the dish.” –Alex Guarnaschelli

    Recipe #506127

    "I am always looking for something besides a cake or pie for the holidays and this crisp is surprisingly light. The flavor of the almonds with the pears is a winner. The almonds also add a great texture to the topping." — Alex Guarnaschelli

    Recipe #506123

    “This is just my secret way of making an “orange” version of the flavors of Key Lime pie that I like so much. Surprisingly, the added structure of store bought orange juice (versus freshly squeezed) actually works better in this recipe. The almonds team up with the cookies to shape the flavor of the crust. This is an easy make-ahead dessert. Try it with lemon and walnuts for a twist on the same idea….” –Alex Guarnaschelli

    Recipe #506119

    “I love grilled shrimp because they cook quickly. I sometimes make the walnut scallion mix ahead of time and then just grill the shrimp and serve when ready to eat. The “bite” from the scallions really brings out the flavor of the walnuts. Because I usually cook this up in springtime when I get to grill, I also love the choices of spring onions or scallions. With the sweetness of the shrimp? Tasty. “Thread” the shrimp onto skewers for easy cooking. You can also sear the shrimp in a hot pan if grilling is not an option.” –Alex Guarnaschelli

    Recipe #506118

    "The almonds are essential to this dish because they bring out the sweetness we don’t realize green beans have. Toasting the almonds also adds a richer flavor. If time permits, chill the green beans a little with the dressing and toss in the almonds at the last second so they retain their crunch." — Alex Guarnaschelli

    Recipe #506117

    “Don’t be fooled by the fancy word: a torte is just a cake! And this one is made special by the added richness of the walnuts. This torte doesn’t have a lot of flour so the texture isn’t heavy. It’s just heavy on flavor. The lightness of this torte is something everyone will appreciate in the midst of all of the pumpkin pies and tins of holiday cookies.” –Alex Guarnaschelli

    Recipe #506116

    “Traditional Whoopie Pies are filled with frosting, not ice cream, but I just love the textures of the soft cookie/cake against the richness of the ice cream and the crunch of the pecans. This is a great dessert for gatherings with family and friends because the pies are individual and because it is a simple dessert (that can double as a snack.) Whoopie Pies represent some good old American fun! The nuts are critical against the soft textures of the ice cream and Whoopie Pies. It’s great with any kind of ice cream. Butter pecan just happens to be my personal favorite.” –Alex Guarnaschelli

    Recipe #506115

    "I grew up eating braised carrots with brown sugar and I associate them with the holidays. I love the freshness and unusual sweetness parsnips have and, to me, parsnips naturally gravitate to pecans. I also love to feature pecans in other places besides pecan pie for the holidays." — Alex Guarnaschelli

    Recipe #506114

    "This is really Clams Casino, one of my favorite appetizers, with walnuts as the driving force. It may sound unusual, as it is, but in the good sense. The richness of the walnuts and the taste of the walnut skin really add amazing depth of flavor. These can be made in advance and baked off when needed. They can also be frozen and baked in a high heat oven when needed." — Alex Guarnaschelli

    Recipe #506099

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