Long Pistachios Poems
Long Pistachios Poems. Below are the most popular long Pistachios by PoetrySoup Members. You can search for long Pistachios poems by poem length and keyword.
Gush Potatoes
2 cups of sour cream
5 Tablespoons horseradish
1?2 cup of white cheddar
1 Cup of grated parmesan heavy cream
3 tablespoons of lemon juice
1 tablespoon of lemon zest
1 Tablespoon of red pepper flakes
1 teaspoon of of fish stock
4 cloves of minced garlic
4 green onions
1/2 cup of minced herbs
( thyme, rosemary,, parsley, dill,oregeno and tarragon)
2 grated hard boiled egg yolks
--------------------------------------------
mix smooth set aside
in a casserole dish add 10 cups of cooked white potatoes
cover with sace mix evenly
bake 350 degrees for 35 to 45 minutes
)---------GREENS ALLEGRO--------(
4 cups of drained cooked mustard greens
(recommended( GLORY)
2 cup of steamed bell pepper
red and yellow
2 cups of caramelized onions
3 tablespoons of minced garlic
1/2 cup of pumpkin seeds
1 cup of chopped smoked turkey meat mixed with
about 1/4 cup of cooked bacon
1/2 cup of crushed sundried tomatoes
in a wok add olive oil and sesame seed oil mix
add garlic and peppers and onions
stri fry and add pork
1 cup of chopped ham and cooked bacon and turkey meat
add mustard greens
stir fry
add tomatoes
and top with pumpkin seeds
serve with tart pickled onions
)-----------> Honey, rum, Brown sugar Carrots<--------------(
ATONAL
Steam 15 cleaned carrots until tender
in a casserole dish
add the carrots
1 cup of crumbled feta
3 Tablespoons of rum
5 Tablespoons of mango juice
3 Tablespoons of Pineapple juice
1 cup of golden raisins
1/4 cup of honey
2/3 cup of brown sugar
1/4 cup of lemon juice
1 teaspoon of cumin
1 teaspoon of cayenne
1 tablespoon of dried cilantro
1/2 cup of cooked ground lamb
1 cup of pistachios
add carrots
in a bowl
add spices and brown sugar
mix honey rum and friut juices in a sauce pan
bring to a simmer allow the alcohol
to boil away add lamb
pour over carrots
crumble feta
attop carrots
sprinkle nuts a-top
cover with foil and bake
at 350 for 25 to 30 minutes
Adagio Meat corner
slow cooked beef
------------------------------
serve with roast lamb , roast pork, roasted beef, grilled shrimp and fish
Strawberries, kiwi, and with a vanilla bean cream pastry on a almond nut cookie tart for dessert
Paired with a Moscat de Asti
Research into the prospective matter
Could conclude the beginnings preclusive
end.
She then saw her wants and desires as need
The dophious status of who she sought
made me know that the complications was due
to her lack of reality.
She was bruised from the foolishness of ignorance
and refined in the need of belonging.
His dumbness proved that the historonics of coupling
had an inclusive touch .
Call the mean nun a worthless woman
Might she understand
Her current position
Smile the mean women of Dophious
Shall find him to be villain
The sisters of ignorance of ranxe have been parent
to recreate the horror in life
One has missed
It ain't safe that in ones repression
he or she is remised
the. Clauses and sciences
The formulas to be remenised
The dates and pistachios are
the inspirations of climatic
Episodes
Detailing the need of men
To procreate
Don't sweat this lifetime
There's no beginning or ending; it's all a titanic lie.
Life is a continuum of thoughts and events.
Angels riding golden harps atop a yellow avalanche.
One magnificent manic-depressive blend.
Didn't get your fill of
pistachios -cocaine- shiny things-sex.
It may happen in the next lifetime.
or the next-or the next-or the next.
Sure, there's a creator-a grand architect of sorts.
Not sure about a grand plan or that destiny thing.
Maybe it's all one big drift toward secrets.
There is no beginning or ending.
It's all a continuum of thoughts and events.
Science is arrogant-its greatest weakness.
It will never catch up to the speed of light
or the speed of creation, although it tries.
It will never grasp the creator's mind
it will never chase down absolute truth.
Science tries to play creator, but it's an imposter.
There is no beginning or ending
. Don't sweat it; it's all one glorious continuum.
I love your acsent' it makes me want to kiss you!
16 fillet catfish/ or seabass
1/4 cup of McCormick seasoning
2 Tablespoons of garlic powder
2 Tablespoons of onion powder
3 tablespoons of cayenne pepper
mix well and set aside
1/2 cup of olive oil
1/2 melted butter
1/4 cup lime juice
coat both sides of each fillet with oil and butter
sprinkle seasoning atop
bake in a 350 degree oven until fish are flakey and done
8 cups of cooked cous cous( soaked in 1 cup of buttermilk)
3 cups of goats cheese
2 cups of heavy cream
2 cups of béchamel sauce
1/2 melted butter
1/2 cup of fresh chives
5 tablespoons of crushed garlic
2 cup of oven roasted turkey bacon ( cook into bits)
1/3 cup of diced fine green peppers (sautéed)
1/3 cup of crushed sun dried tomatoes
12/3 saute'd onion
1 & 1/2 cup of white cheddar
2 tablespoons of red pepper flakes
combine ingredients and bake for 25 minutes
slice fillets from a leg of lamb
about twenty slices
salt and pepper
grill (medium rare)
in a pan combine
1/3 cup of beef broth
1 cup of pomegranate juice
1/4 cup of honey
1/4 cup of lime juice
5 tablespoons of chopped rosemary
3 tablespoons of cayenne pepper
1/3 cup of sweet red wine
1 cup of unsalted pistachios
reduce sauce about half
add lamb and serve
FOR DESSERT
5 CUPS OF BROWNIE MIXED ( MIXED USING BOX RECIPE)
4 CUPS OF ANGEL FOOD ( USING BOX RECIPE)
24 DOLLOPS OF CREAM CHEESE
IN A GREASED NON-STICK MUFFIN PAN, SPOON IN TWO TABLE SPOONS OF BROWNIE MIX
AND LAYER IT WITH THE ANGEL FOOD MIX, (ABOUT 2 TABLESPOONS)
HALFWAY FULL ADD CREAM CHEESE
COVER WITH BROWNIE AND ANGEL FOOD MIX
BAKE UNTIL DONE, USING A TOOTH PICK TO CHECK
COOL MUFFINS, TOP WITH FAVORITE FROSTING AND SERVE
IN
WE BASSOON'D THE FOOD WAS DONE: SO WE ATE IT!
WE DRUMMED AND OBO'D THRU THE NIGHT
ASSUMING WE WOODWIND: WE DID!
WE DID !
5 large egg whites
250g caster sugar
380ml double cream
5 tbsp lemon curd
300g blackberries
2 tbsp pistachios, toasted & roughly chopped
InstructionsPreheat the oven to 180 C/160 C fan. Line two large baking trays with baking parchment.
In a large bowl, whisk the egg whites until soft peaks form. Adding the sugar 1 tbsp at a time, continuing to whisk until you have a stiff, glossy meringue.
Divide into three, placing two big dollops nto one baking sheet and one on the other. Spread out until you have three circles approx 20cm in diameter.
Place the trays in the oven and immediately reduce the heat to 140 C/120 C fan. Bake for one hour then turn off the oven and leave the meringues inside to cool completely.
When ready to serve, whip the cream until soft peaks form and fold in the lemon curd. Remove the meringues from the baking parchment and layer with whipped cream, blackberries and a sprinkle of pistachios. Serve in thick slices.
This meringue cake is best eaten on the day of making, but leftovers will keep in an airtight container in the fridge for a day or two.Fagotto Amaretto chocalae and piscatoes
I am a Red Red Rose
I am a red red rose
A beauty to behold
My texture captivates
My scent invigorates
Petals, a velvet red
Coverings for your bed
Leaves an emerald garb
That hide the hidden barb
Though thorns be on my stem
Touch me, ignoring them
Please, handle me with care
Dethorned, my beauty bare
I am a red red rose
Your passion for me grows
Rose water from me drips *
And wets your precious lips
I beautify your soul
My presence makes you whole
I am a red red rose
For Mystic Rose's Rose Contest
Reposted on December 17, 2014
Not entered before in a contest
PS...A different take on Robert Burns famous Poem, A Red Red Rose.
*By the way, rose water is used in many desserts in Lebanon. One of my favorites, Mouhalabieh, a white custard that is topped with syrup and pistachios, contains rose water. Yummy....Let your mind run riot with that one! :)
A is for Avocado, the creamy, green nutritious fat.
B is for Berries, the fruit that keeps your tummy flat.
C is for Chia, most nutrient-dense of all the seeds.
D is for Dandelion - it's more than just a pesky weed!
E is for Eggs, the perfect snack to keep you lean.
F is for Flax - to sprinkle lightly on your greens.
G is for Ginger, the spice that fights off germs and soothes.
H is for Honey, nature's cure for the sweetest tooth.
I is for Iodine - from salt, it keeps your thyroid sound.
J is for Jalapeno, the red-hot kick to melt those pounds.
K is for Kale - to be lightly steamed without the stem.
L is for Lettuce, its popular and crunchy friend.
M is for Milk, for sparkling teeth and sturdy bones.
N is for Nuts - a handful and your tum won't groan.
O is for Oats, fiber-filled and gluten-free.
P is for Pistachios, sly cholesterol's enemy.
Q is for Quinoa, the complete protein that fills you up.
R is for Raisins - a ton of iron in a quarter cup.
S is for Salmon, the oily fish with omega-3.
T is for Tomatoes, nature's very own sunscreen!
U is for Udon, the pasta you can eat guilt-free
V is for Vinegar - it makes dressings low in calories.
W is for Water, which hydrates to de-bloat your gut.
X is for Xylocarp, a fancy term for coconut.
Y is for Yogurt, the probiotic masterpiece.
Z is for Zucchini, which lowers risk of heart disease.
Your body is a temple, I'm sure you've all been told,
So fill it up with healthy foods, and you'll grow young - not old!
(P.S. In case anyone doesn't know, "Quinoa" is pronounced "keen-wah")
For Cyndi's "Z is for Zaria" contest
I am a red red rose
A beauty to behold
My texture captivates
My scent invigorates
Petals, a velvet red
Coverings for your bed
Leaves an emerald garb
That hide the hidden barb
Though thorns be on my stem
Touch me, ignoring them
Please, handle me with care
Dethorned, my beauty bare
I am a red red rose
Your passion for me grows
Rose water from me drips *
And wets your precious lips
I beautify your soul
My presence makes you whole
I am a red red rose
Eileen Manassian Ghali
PS...A different take on Robert Burns famous Poem, A Red Red Rose.
*By the way, rose water is used in many desserts in Lebanon. One of my favorites, Mouhalabieh, a white custard that is topped with syrup and pistachios, contains rose water. Yummy....Let your mind run riot with that one! :)
4 CUPS OF PORK-BUTT SLICED
1/3 CUP OF CORNSTARCH AND 1/3 CUP OF WATER(MIXED)
1 CUP OF LIME JUICE
1/4 CUP OF CHILI PEPPERS(HOT)
1 CUP OF ONIONS (CUT INTO WEDGED PIECES AND BLANCED)
2 TABLESPOONS OF SOY SAUCE
1/4 HONEY
1/4 BROWN SUGAR
1/2 CUP BANANA RUM
5 PLANTAINS BROILED(UNTIL CARAMELIZED)
1/3 CUP OF GREEN PEPPERS (BLANCHED)IN STRIPS.
3 TABLESPOONS OF CRUSHED GARLIC
5 TABLESPOONS OF FISH STOCK
...........................................................................
5 CUPS OF COOKED RICE
1/2 CUP OF OLIVE OIL
1 TABLESPOON OF CUMIN
1 TABLESPOON OF PAPRIKA
1 TABLESPOON OF GARLIC POWDER
1 TABLESPOON OF ONION POWDER
3 CUPS OF PORK BROTH
1/3 CUP OF CHOPPED GREEN ONION
1 CUP OF DICED CUCUMBER
1 CUP OF DICED APPLE
1/3 CUP OF CHOPPED RAISINS
1 CUP OF PISTACHIOS
1/4 CUP OF SHREDDED CARROTS
1/2 CUP OF CHOPPED FINE MUSTARD GREENS
..............................................................
IN A WOK, HEAT 4 TABLESPOONS OF OLIVE OIL, GARLIC, ONIONS AND PEPPERS, REMOVE VEGTABLES, ADD PORK-BUTT AND COOK UNTIL NEARLY DONE, ADD VEGES AND , SOY,CHILIS, ADD RUM, COOK OFF ALCOHOL, ADD, FISH STOCK AND LIME JUICE AND HONEY AND BROWN SUGAR, ADD A LITTLE OF CORNSTARCH MIXTURE TO THICKEN, ADD PLANTAINS AND REMOVE FROM THE HEAT.
..........................................................................................................
IN A WOK, ADD OIL, GARLIC,CARROTS, MUSTARD GREENS, STIR FRY FOR ABOUT 4 MINUTES, ADD RICE UNTIL RICE STARTS BROWNING STIR, ALLOW MOST OF THE RICE TO BE COATED IN OIL AND GREENS, ADD SPICES, STIR AND COAT THE RICE, ADD RAISINS , ONIONS APPLES, CUCUMBER AND PISTACHIOS, REMOVE FROM HEAT
......................................................................................................
TO PLATE RICE FIRST
TOPPED WITH PORK
SPRINKLE WITH COCONUTS FLAKES
AND SERVE!
3/4 to 1 pound of ground lamb
1/4 cup of lemon juice
3 tablespoons of rosemary
1 tablespoon of cayenne pepper
1 tablespoon of ground ginger
1 tablespoon of garlic cloves (crushed)
3 anchovies (smashed into a paste)
1/4 teaspoon of cinnamon
1/4 teaspoon of mace
2 egg yolks
1/4 cup of green onions chopped
1/4 cup of pistachios,(pulse in food processer, make crumbs)
1/4 cup of breadcrumbs
mix well add chill,
make 3 cups of cream puff pastry, 2 Tablespoons of thyme, 2 Tablespoons of chives
1/4 t of cayeene, 1/4 teaspoons of paprika, 1 Tablespoon of garlic powder, 1/4 teaspoon of onion powder. with a piping bag.
on a large sheet pan, form lamb in a cicular ring, pipe the pastry dough onto the top, cook until golden brown....
for a sauce for the lamb,
reduce 1 cup of redwine, 1/4 cup of honey, 4 tablesoopns of plum jam, 4 tablespoons of sesame seed oil!
2 cups of heavy cream
2 cups of milk
2 cups of shredded provolone cheese
1 cup of dehydrated onion
4 tablespoon of garlic (crushed)
1/2 cup of butter
1/4 cup of flour
1 cup of bacon pieces
1 cup of shredded beef
1 cup of chopped broccoli (cooked)
1 cup of chopped cauliflower (cooked)
4 cups of diced and cooked white potatoes
in a dutch oven
make a roux, and then add milk to make a white sauce, remove from the heat and allow the cheese to melt.add cauliflower broccoli, potatoes, beef and bacon, bake until golden brown
..............................................................................................................
1 cup of sweet tangy salad dressing
1 cup of shredded carrots
5 cups of shredded lettuce
2 cup of diced tomatoes
1 cup of diced cucumber
1/4 sunflower seeds
1 cup of diced dried papaya
1 cup of feta
1 cup of flaked fish