In large bowl mix leaf salad greens and romaine lettuce. Leaving peeling on for color, cut apple and pears in bite-size pieces and add to greens.
Add crumbled blue cheese and toasted pecans. Drizzle only enough vinaigrette dressing to moisten well. Toss well. Serve immediately.
Core and dice the apple and pear. Sprinkle the fruit with 1 or 2 teaspoons of fresh lemon juice to keep it from discoloring. In a large bowl, combine the diced chicken, apple, pear, grapes and chives.
To make the dressing, in a small bowl, whisk together all of the dressing ingredients.
Just before serving, add all of the dressing to the chicken salad and toss well to combine. Adjust seasonings, adding additional salt if necessary. Top with the toasted pecans.
there might be extra sauce), toasted pecans and fresh sage. Dig in!
To toast the pecans:
Place a single layer
Preheat oven to 350 degrees.
Spray shallow baking dish with no-stick cooking spray; place cheese in dish.
Evenly spread the mustard over the top of the cheese; sprinkle with the toasted pecans.
Bake uncovered for 5 - 6 minutes or until center feels soft when you push down with a spoon.
Let sit for a minute or two; top with strawberries and drizzle with honey.
Serve warm with toasted baguette slices and fresh slices of fruit.
Prepare the pecans: Preheat the oven to 350\
reheat waffle iron.
Place pecans in a pie plate or
Combine cream cheese and toasted pecans.
Mix well and form into round disk about 1 inch thick.
Just before serving, pour glaze over top and around plate.
Serve with round butter-type crackers.
op of a leaf of butter lettuce. Make the salad dressing
Measure pecans in a small bowl.
Mix vinegar and sugar; pour over pecans and stir to coat thoroughly.
Let stand 15 minutes, stirring every 5 minutes.
Place pecans in a shallow baking dish and bake in a 300\u00b0 oven for 10 minutes.
Add melted butter to pecans, stir and allow to bake for another 5 minutes.
To make pecan honey butter: Combine butter, honey and toasted pecans.
Set aside.
Cook beans in boiling salted water 5 minutes, drain. Meanwhile cook 1 small sliced red onion in the butter in a large skillet over medium-high heat for 5 minutes.
Add the beans, pecans salt and pepper.
Heat thoroughly.
Makes 8 servings.
In a small bowl, stir together 1/2 cup chopped toasted pecans, 1/2 cup softened butter, and 1 tsp.
maple syrup.
Chill if not using immediately.
Soften to room temperature before use.
In a heavy 2 quart/liter saucepan, combine sugars, butter, and corn syrup.
Cook over medium heat, stirring occasionally, until mixture comes to a full boil and sugar is completely dissolved (5 to 8 minutes).
Check to make sure sugar is completely dissolved by dropping a small drop in cold water and checking to make sure it is no longer grainy.
Remove from heat and cool 5 minutes.
Stir in whipping cream, Butter Pecan Extract and toasted pecans.
Serve warm or keep refrigerated.
Pour melted butter over pecans; stir.
Arrange in single layer on baking sheet; sprinkle with salt.
Bake at 275 for one hour. Stir every 15 minutes.
Drain on paper towel.
Pour butter over pecans, stirring to coat well.
Arrange pecans in a single layer on a baking sheet; sprinkle with salt. Bake at 275\u00b0 for about 1 hour, stirring occasionally.
Cook garlic in oil in a medium saucepan for 30 seconds. Add the rice, water and bouillon granules; bring to boil. Reduce heat, cover and simmer 10 minutes.
Add lemon zest, mushrooms, green onions, red peppers salt and pepper. Cover and continue cooking 10 minutes or til liquid is absorbed and rice is tender.
Stir in toasted pecans.
Garnish with lemon slices.
large bowl.
Toast Pecans in a 375\u00b0F oven
Preheat oven to 400 degrees.
Combine flour and sugar. Stir to mix. Combine eggs, yogurt, whipping cream, and coconut flavoring. Mix well. Stir in toasted pecans. Spoon into well greased muffin tin, filling each cup 2/3 full. Bake for 13 to 15 minutes or until a toothpick comes out clean when inserted into center of one of the muffins. Makes 10 large muffins.
erving platter and sprinkle with toasted pecans or finely chopped parsley.