Ingredients
3/4 cup pine nuts
1 tbsp butter
1 medium onion, chopped (1/2 c)
1 bartlett pear, peel/core/chop
3/4 cup parsley, minced
1/4 cup cilantro, minced
1/3 cup dry bread crumbs
1/2 tsp salt
1/8 tsp fresh ground black pepper
Directions
Makes enough stuffing for 2 Cornish hens
Toast nuts in a single layer in a dry skillet. Cook over medium heat,
stirring and tossing just until nuts start to smell toasty. Melt
butter in medium-size skillet. And the onion and cook, stirring
frequently, until tender-crisp. Stir in the toasted nuts, pear,
parsley, cilantro, bread crumbs, salt and pepper. Use to stuff
Cornish hens or a small chicken. Or bake stuffing in a greased,
covered loaf pan in preheated 375-degree oven for 25 minutes. Per
serving: 466 calories, 36 gm. fat, 19 mg. cholesterol, 649 mg.
sodium, 29 gm. carbohydrate, 8 gm. protein, 70 mg. calcium.
Source: "The Thanksgiving Cookbook" by Holly Garrison
printed in the Star-Tribune, Minneapolis-St. Paul, Minnesota,
November 21, 1993
Servings: 2 servings
Pear & Pine Nut Stuffing Recipe brought to you by Recipe Ideas
Categories: Pear
The History of Recipes
Transcribed cooking instructions as an idea can be observed way back into the distant past, in truth as far into history as ancient Egypt, and possibly even further than that. Having said that, sadly, these ancient recipes were just very simple hieroglyphic recipes for preparing food.
Fascinatingly, the most ancient recipe discovered so far, according to experts are a few tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful and blissful. Moving our culinary historical trip onwards, there are two interesting recipe books which date from the 14th Century : a recipe book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, they are unconnected to the indian curry that is popular today, but instead recipes for the types of meals on the menues of the rich people of that time. During the succeeding few centuries, the rich and powerful families of the West tried to lay on the most extravagent banquests, and as a consequence, the best chefs and their collection of recipes became highly prized. Even so, it was during the nineteenth century that cookery and recipe collections became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, testing, and recording recipes common in their social group. Like it or not, the introduction of TV gave us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing us all to search through massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Pear & Pine Nut Stuffing recipe.
