CARAMELIZED PECANS: In a small saucepan, combine
ugar has melted, add the pecans and stir to coat. Let
ver medium-low heat. Add pecans and 1/2 cup white
irm.
To caramelize the pecans, preheat the oven to 350
Place the spinach and watercress in a large bowl. Pour some of the vinaigrette on top and toss. Top with the chopped caramelized pecans and sprinkle the scallions over the top. Drizzle some more vinaigrette on top. If you have leftover vinaigrette, you can eat it with a spoon!
Heat oven to 350F degrees.
Spray a small ovenproof dish with nonstick cooking spray.
Place the Brie in this dish.
Spread sour cream over brie as though frosting a cake.
Sprinkle top with brown sugar, then with pecans.
Dot top with butter.
Bake until cheese is very soft to the touch, 15-18 minutes.
Increase heat to 425F and bake 5 minutes longer.
Brie will be starting to melt on the bottom and the sugar will be bubbling on the top.
Serve with bread, sliced apples and crackers.
Soak pecans overnight in 2 cups of water (6-12 hours).
Drain and rinse.
Spread the pecans on a dry towel and blot them dry.
Toss with honey, vanilla, cinnamon, nutmeg, and sea salt.
Marinate 30-60 minutes.
Spread on dehydrator trays and dehydrate 12-20 hours or until dry.
Store in an air-tight container in a cool, dry place.
Caramelized Ginger: Cut a ginger root
he meatloaf ingredients with the caramelized onions (including all those browned
INA'S CARAMELIZED SHALLOTS (~1 CUP):
Preheat
25 degrees.
Place the pecans in the oven and toast
o 350 degrees and place pecans on a baking sheet; roast
Melt butter in small frying pan over low heat.
Add pecans and brown sugar.
Cook 2 to 3 minutes, stirring constantly until mixture is caramelized.
Spread out on wax paper to cool.
In bowl toss together spinach, pecans, apple and cheese.
Add oil and vinegar and toss again until everything is coated.
Chef's note: To make ahead for a special dinner--toss apple with dressing. Layer on greens, cheese and pecans. Cover with plastic wrap and put in refrigerator until needed, tossing just before serving.
old in the raisins and pecans.
Cover the mixture tightly
lightly thickened. Stir in the pecans and sage leaves.
Meanwhile
ablespoons butter, brown sugar, and pecans; spoon over top of cheesecake
Preheat oven to 350\u00b0F.
Prepare the brownie mix according to package directions.
Pour batter into a greased 9x13 pan.
Melt butter ina small saucepan, add sugar and pecans then cook over medium heat, stirring frequently until all the sugar dissolves.
Drizzle the carmel mixture over brownie batter and bake until a toothpick can be inserted and withdrawn cleanly, about 25-30 minutes.
b>pecans and cook over medium heat, stirring occasionally, until sugar is caramelized
Heat the oil in a large skillet over medium heat. Saute the onions until soft and caramelized, about 25 minutes. Season with salt and pepper. Transfer the onions to a plate.
Generously butter both sides of each bread slice. In between two bread slices, pile the caramelized onions between two layers of cheese.
Heat a large skillet or griddle over medium-low heat. Cook the sandwiches, flipping once, until the cheese is melted and the bread is golden brown, 2 to 3 minutes per side.
Serve with Creamy Tomato Soup.
Mix the pumpkin, milk, eggs, sugar, flour, salt, extracts and butter and pour into the pastry shell.
Bake in a 425\u00b0 oven for about 10 minutes.
Reduce the heat to 350\u00b0 and bake 40 minutes until done.
Mix the pecans, melted butter and brown sugar. Sprinkle over the top of the pie.
Place pie under the broiler until the topping is caramelized.