br>Add chopped onion and pecans.
Saute for a couple
hell.
Sprinkle coconut and pecans over filling.
Bake in
CARAMELIZED PECANS: In a small saucepan, combine
For caramel pecans, line a baking pan with
anache and candled pecans.
For the Candied pecans: Line a baking
hallow baking pan, spread the pecans evenly and toast until fragrant
he pan.
Add the pecans and cook about 3 minutes
Heat oven to 425\u00b0F. In a bowl, toss squash with olive oil, thyme, cayenne, and salt and pepper to taste. Transfer to a baking sheet. Roast for 10 mins. Turn squash, roast for 5 - 8 mins or until light golden brown.
Meanwhile, in a small skillet over medium heat, combine pecans, maple syrup and butter. Cook, stirring constantly until syrup and butter are absorbed by pecans, for about 3 mins. Transfer to a plate to cool. Season with salt and pepper. Serve with squash.
Melt butter in pot. Add all ingredients except pecans. Blend well.
Take pot off stove. Add pecans. Stir about 5 minutes until well coated.
Spread on cookie sheet and bake for 15 minutes in 350 degree oven.
Combine sugar, cinnamon, milk and water together, cook until mixture reaches soft ball stage, 234* on thermometer.
Remove from heat, stir in pecans and vanilla until mixture thickens.
Spread pecans on wax paper to harden.
Store in an airtight container.
up or small bowl, combine pecans and sugar; sprinkle pecan mixture
Preheat oven to 350\u00b0F. Lightly grease four 1 cup ramekins.
In a small saucepan, combine milk, butter, cocoa and 1/4 cup water. Stir over low heat for 2 - 3 minutes until smooth.
Sift flours together into a medium bowl. Stir in sugars. Blend in chocolate mixture and egg. Fold in pears. Spoon mixture evenly into prepared dishes. Sprinkle with pecans.
Bake for 20-25 minutes, until cakes are cooked when tested with a skewer. Cool in ramekins for 5 minutes. Dust cakes with powdered sugar and serve with ice cream.
oaf with icing. Sprinkle with pecans and remaining zest.
Line a 7x11 inch rimmed baking pan with parchment paper.
Melt butter and honey in a saucepan over medium heat. Add raisins and sugar. Bring to a boil then remove from heat and let cool slightly. Whisk in egg. Combine crushed cookies, pecans and dark chocolate then mix in butter mixture. Press firmly into prepared pan and chill for 30 mins, until firm.
Meanwhile, to make the topping, melt chocolate and shortening in a saucepan over low heat, until melted and smooth. Spread over chilled bars. Chill until firm. Cut into squares to serve.
aisins and 3/4 cup pecans evenly over bread. Top another
hickness.
Add soda crackers, pecans, parsley, parmesan cheese, salt and
tir in yam mixture and pecans, leaving some small chunks of
Cook the green beans in a small amount of boiling water in a saucepan for 3-4 minutes, until tender-crisp. Drain.
Fry the bacon in a skillet until crisp. Remove the bacon with a slotted spoon to a paper towel to drain. Add the beans to the bacon drippings and cook over medium heat for 2 minutes. Add the blue cheese and heat until the cheese melts. Stir in the bacon and pecans and season to taste with salt and pepper.
Combine chicken, salad dressing mix and cream cheese in a mixing bowl, beat at medium speed with an electric mixer just until blended.
Shape into a bowl and roll in pecans.
Cover and chill.
Serve with crackers.
old in the raisins and pecans.
Cover the mixture tightly