FabulousFusionFood's Nut-based Recipes 18th Page

peanuts and pistachios.
Welcome to FabulousFusionFood's Nut-based Recipes Page —A nut is a fruit consisting of a hard or tough nutshell protecting a kernel which is usually edible. In general usage and in a culinary sense, many dry seeds are called nuts. In a botanical context, "nut" implies that the shell does not open to release the seed (indehiscent).
Most seeds come from fruit that naturally free themselves from the shell, but this is not the case in nuts such as hazelnuts, chestnuts, and acorns, which have hard shell walls and originate from a compound ovary. The general and original usage of the term is less restrictive, and many nuts (in the culinary sense), such as almonds, pistachios, and Brazil nuts, are not nuts in a botanical sense. Common usage of the term often refers to any hard-walled, edible kernel as a nut. Nuts are an energy-dense and nutrient-rich food source.
Botanically, a nut is a fruit with a woody pericarp developing from a syncarpous gynoecium. True nuts include, for example, chestnut, hazelnut and filbert. Culinarily, the term 'nut' is used much more widely, and includes examples of drupes (such as pecans and almonds) or seeds (such as pine nuts and peanuts).
Also widely known as nuts are dry drupes, which include pecans, almonds, macadamia (Macadamia integrifolia), candlenut (Aleurites moluccanus) and the water caltrop (Trapa bicornis). A drupe is an indehiscent fruit that has an outer fleshy part consisting of the exocarp, or skin, and mesocarp, or flesh, which surround a single pit or stone, the endocarp with a seed (kernel) inside. In a dry drupe, the outer parts dry up and the remaining husk is part of the ovary wall or pericarp, and the hard inner wall surrounding the seed represents the inner part of the pericarp.
Walnuts and hickories (Juglandaceae) have fruit that are difficult to classify. They are considered to be nuts under some definitions but are also referred to as drupaceous nuts.
In common use, a "tree nut" is, as the name implies, any nut coming from a tree. This most often comes up regarding food allergies; a person may be allergic specifically to peanuts (which are not tree nuts but legumes), whereas others may be allergic to the wider range of nuts that grow on trees.
The sweet potato arrived in Europe with the Columbian exchange. It is recorded, for example, in Elinor Fettiplace's Receipt Book, compiled in England in 1604.
Nuts are eaten by humans and wildlife. Because nuts generally have a high oil content, they are a significant energy source. Many seeds are edible by humans and used in cooking, eaten raw, sprouted, or roasted as a snack food, ground to make nut butters, or pressed for oil that is used in cooking and cosmetics.
Nuts used for food are a common source of food allergens. Reactions can range from mild symptoms to severe ones, a condition known as anaphylaxis, which can be life-threatening. The reaction is due to the release of histamine by the body in response to an allergen in the nuts, causing skin and other possible reactions. Many experts suggest that a person with an allergy to peanuts should avoid eating tree nuts, and vice versa.
The nuts linked to from this page are: acorn; almond; beech nuts; betel nut; brazil nut; bush mango; filbert; ginkgo nut; kola nut; candlenut; cashew; chestnut; coconut; hazelnut; macadamia; ogbono; palm nut; peanut; pecan; pine nut; pistachio; walnut.
The alphabetical list of all the nut-based recipes on this site follows, (limited to 100 recipes per page). There are 2833 recipes in total:
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Mixtura cum Nucibus (Hazelnuts with Herb Purée) Origin: Roman | Mor Kulambu Origin: India | Mulligatawny Soup Origin: Anglo-Indian |
Mixtura cum Nucleis Pineis (Pine Nut, Cheese and Herb Pâté) Origin: Roman | Moro de guandules con coco (Christmas Rice and Pigeon Peas) Origin: Dominican Republic | Mulligatawny Soup Origin: Britain |
Miyan Kuka II (Baobab Leaf Soup II) Origin: Nigeria | Moroccan Almond Stuffing Origin: Morocco | Multi-grain Mix Origin: American |
Mkate wa Ufuta (Zanzibar Sesame Bread) Origin: Tanzania | Moroccan Braised Lamb Origin: Morocco | Murgh Makhani (Butter Chicken) Origin: India |
Mkatra Foutra (Comoran Yeasted Bread) Origin: Comoros | Moroccan Haroseth Origin: Morocco | Mushroom and Lesser Celandine Stroganoff Origin: Fusion |
Mkatra Siniya (Comorian Tray Cake) Origin: Comoros | Moroccan Harost Balls with Dates, Sultanas and Nuts Origin: Morocco | Mushroom Bhaji Origin: Britain |
Mkhwani with Groundnut Flour Origin: Malawi | Moroccan Rice Pudding Origin: Morocco | Mushroom Curry Origin: Britain |
Moambé Stew Origin: Congo | Moroccan Spiced Olives Origin: Morocco | Mushroom Fricassee Origin: American |
Moelleux au Chocolat Amande (Chocolate Cake with Almond Topping) Origin: Cameroon | Morree (Mulberries) Origin: England | Mushroom Masala Origin: India |
Moh Let Saung (Coconut Milk with Sago) Origin: Myanmar | Mortarolo Origin: Italy | Musk Apple Cake Origin: Jewish |
Molho peri-peri moçambicano (Mozambican peri-peri sauce) Origin: Mozambique | Mortis (Chicken Paté) Origin: Britain | Mussel Hodi Origin: Sri Lanka |
Mollag (Manx Christmas Haggis) Origin: Manx | Mortrews Blank (Meat in White Sauce) Origin: England | Mustard Beef with Potato Gratin Origin: Australia |
Mologathanni Soup Origin: Sri Lanka | Mortrews of Fysche (Mortar-paste of Fish) Origin: England | Mustard Pork Loin Chops with Butternut Squash Roast Origin: Britain |
Moloukhia (Jute Leaf Stew) Origin: Niger | Mother's Day Simnel Cupcakes Origin: British | Muttai Kulambu (Tamil Nadu Egg Curry) Origin: India |
Monkfish Choo Chee Curry Origin: Britain | Mother-in-law Masala Origin: South Africa | Mutton and Coconut Cream Curry Origin: Fusion |
Monkfish Pasanda Origin: Britain | Moyo de Poulet Fume (Moyo of Smoked Chicken) Origin: Benin | Mutton Broth Origin: Britain |
Monkfish Skewers with Coconut and Coriander Origin: Britain | Mozambique Peri-Peri Origin: Mozambique | Mutton Masala Origin: Sri Lanka |
Mont Blanc Coco Antillais (Antillean Coconut Mont Blanc Cake) Origin: French Guiana | Mrs Beeton Herodotus Pudding Origin: Britain | Mutton Rendang Origin: Indonesia |
Mont Blanc Coco Antillais (Antillean Coconut Mont Blanc Cake) Origin: Saint Barthelemy | Mshakiki (Comorian Kebabs) Origin: Comoros | Mutton Rissole Origin: British |
Mont Blanc Coco Antillais (Antillean Coconut Mont Blanc Cake) Origin: Saint-Martin | Mtedza (Peanut Puffs) Origin: Malawi | My Lady of Portlandàs Mince Pyes Origin: Britain |
Mont Blanc Coco Antillais (Antillean Coconut Mont Blanc Cake) Origin: Guadeloupe | Mtedza Puffs Origin: Malawi | N'Dizi na Kasted (Banana Custard) Origin: Tanzania |
Mont Blanc Coco Antillais (Antillean Coconut Mont Blanc Cake) Origin: Martinique | Muamba de Galinha (Chicken Muamba) Origin: Angola | N'dolé (Bitterleaf Stew) Origin: Cameroon |
Mont Blanc Cupcakes Origin: Britain | Muamba Nsusu (Congo Chicken Soup) Origin: Congo | N'dolé avec Poisson (Fish and Bitterleaf Stew) Origin: Gabon |
Mont Blancs Origin: France | Mughlai Beef Biriani Origin: India | N'dolé avec Poulet (Chicken N'Dolé) Origin: Cameroon |
Montrose Cakes Origin: Scotland | Mughlai Lamb Biriani Origin: India | Nèkango Karako (Home-made Peanut Paste) Origin: Central African Republic |
Montserratian Bread Pudding Origin: Montserrat | Muhogo ya andzi Na nyama (Cassava with Meat) Origin: Mayotte | Naatukodi Pulusu (Country Chicken Sour Curry) Origin: India |
Montserratian Coconut Curry Chicken Origin: Montserrat | Mukbasa (Yemeni-style Roast Fish) Origin: Djibouti | Nadan Kozhi Curry Origin: India |
Montserratian Corn Soup Origin: Montserrat | Muland Saangi Ambat (Radish Pod Gravy) Origin: India | Naeamia bel Dakwa Origin: Sudan |
Montserratian Fisherman's Stew Origin: Montserrat | Mullangi Sambar (White Radish Sambar) Origin: India | Nali Sauce (Piri-piri Sauce) Origin: Malawi |
Montserratian Jerk Seasoning Origin: Montserrat | Mulled Mead Origin: Roman | Namibischer Bananenkuchen (Namibian Banana Cake) Origin: Namibia |
Mooli and Garlic Beef with Pine Nuts Origin: Australia | Mulled Wine Cheesecake Origin: Britain | Nan Mburu Origin: Gambia |
Moqueca de Camarão (Prawn Stew) Origin: Angola | Mulled Wine Cheesecake II Origin: Britain | Nandji Origin: Mali |
Moqueca de Peixe (Braised Whole Fish) Origin: Guinea-Bissau | Mulled Wine Yule Stump Cake Origin: Britain | |
Moqueca de Pixe à Baiana (Grilled Fish, Baian Style) Origin: Brazil | Mulled Winter Fruit Crumble Origin: Britain |
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