MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chocolate Pistachio Fudge
Categories: Fudge
Yield: 64 Pieces

12 oz Dark chocolate (350 g); at
-least 70% cocoa solids,
-chopped
14 oz Can condensed milk (397 g)
1 oz Butter (30 g)
1 pn Salt
5 oz Unsalted pistachios (150
-g); shells removed

Place the chopped chocolate, condensed milk, butter and salt into a
heavy-based pan over a low heat and stir until melted and well
combined.

Place the nuts into a freezer bag and bash them with a rolling pin,
until broken up into some large and some small pieces.

Add the nuts to the melted chocolate mixture and stir well.

Pour the mixture into a 23 cm / 9" square tray, smoothing the top
with a wet palette knife.

Let the fudge cool, then refrigerate until set.

Cut into small pieces approximately 3x2 cm / 1x3/4". Cutting 7x7
lines in the tin to give 64 pieces best achieves this.

Once cut, the fudge can be kept in the freezer - there's no need to
thaw, just eat straight away.

Recipe FROM: <gemini://gmi.noulin.net/cooking/78.gmi>

MMMMM
--- SBBSecho 3.20-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Ben Collver wrote to All <=-

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chocolate Pistachio Fudge
Categories: Fudge
Yield: 64 Pieces

12 oz Dark chocolate (350 g); at
-least 70% cocoa solids,
-chopped
14 oz Can condensed milk (397 g)
1 oz Butter (30 g)
1 pn Salt
5 oz Unsalted pistachios (150
-g); shells removed

That's very close to the recipe found on some cans of Eagle Brand milk
from Borden. I've been making that one for, eeeek, a long time. Mine
uses pecans. But now I'm going try pistachios mixed in. What doesn't
go into the candy will go into a nice pesto. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Eagle Brand Chocolate Fudge
Categories: Five, Dairy, Chocolate, Nuts
Yield: 64 Servings

3 c (18 oz) semi-sweet chocolate
- chips
14 oz Can Eagle Brand Sweetened
- Condensed Milk
ds Salt
1 1/2 ts Vanilla extract
64 Pecan halves

Line an 8" pan with waxed paper.

Melt chocolate chips with sweetened condensed milk and
salt in heavy saucepan. Remove from heat and stir in
vanilla. Spread evenly in prepared pan.

When fudge has started to "set" place a pecan half on
each square inch of the surface.

Chill 2 hours or until firm. Remove from pan by lifting
edges of wax paper; peel off paper. Cut into 1" squares.

NOTE: Pecans added by Uncle Dirty Dave. Rest of recipe
is "as written". The pecans are optional except in my
kitchen where they are mandatory.

Yield: 2 pounds

RECIPE FROM: https://www.eaglebrand.com

Uncle Dirty Dave's Kitchen

MMMMM

... "You only live once, but if you do it right once is enough." -- Mae West --- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Re: Chocolate Pistachio Fudge
By: Dave Drum to Ben Collver on Wed May 08 2024 05:24:00

That's very close to the recipe found on some cans of Eagle Brand milk
from Borden. I've been making that one for, eeeek, a long time. Mine
uses pecans. But now I'm going try pistachios mixed in. What doesn't
go into the candy will go into a nice pesto. Bv)=

Yum on both counts. I haven't tried making pesto with pistachios yet.
--- SBBSecho 3.20-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Ben Collver wrote to Dave Drum <=-

That's very close to the recipe found on some cans of Eagle Brand milk from Borden. I've been making that one for, eeeek, a long time. Mine
uses pecans. But now I'm going try pistachios mixed in. What doesn't
go into the candy will go into a nice pesto. Bv)=

Yum on both counts. I haven't tried making pesto with pistachios yet.

In that case here's a recipe I found to be quite tasty.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roasted Pistachio Pesto
Categories: Herbs, Nuts, Citrus, Cheese
Yield: 16 Tablespoon

2 c (packed) fresh basil leaves
2 cl Garlic
1/4 c Roasted pistachios; more for
- optional garnish
2/3 c Olive oil; as needed
1 tb Lemon juice
1/2 c Pecorino-Romano cheese;
- shredded
Salt

ROASTED PISTACHIOS: Shell pistachios and set your oven @
350ºF/175ºC.

Spread the pistachios on a rimmed cookie sheet. They
should be in a single layer for even roasting.

Roast for 6 - 8 minutes, stirring halfway through, or
until the pistachios are fragrant and lightly browned.

PESTO: Place basil, garlic, and roasted pistachios into
a food processor. Process until the mixture is smooth.
You may need to stop and scrape down the sides of the
food processor. Once smooth (there will still be some
small chunks), slowly pour in the olive oil, lemon
juice, and pecorino romano cheese while the food
processor is running.

Process until the mixture is smooth, again, you may need
to scrape down the sides of the food processor.

Season with salt, and serve immediately over pasta,
toasted bread, use it as pizza sauce, etc!

UDD NOTES: If you use store-bought shelled and roasted
pistacios as I do you can skip the first part of the
directions. I have used Grana-Padano in place of the
Pecorino-Romano - but be warned it is somewhat milder
and alters the flavour profile subtly.

RECIPE FROM: https://showmetheyummy.com

Uncle Dirty Dave's Kitchen

MMMMM

... Budget cuts force mental patients from institutions and onto Truth Social --- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)