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.
ntil stiff then fold in pecans and brown sugar stirring to
reheat waffle iron.
Place pecans in a pie plate or
rom refrigerator and let stand for 30 minutes.
Discard the
oil, reduce heat and simmer for about 30-45 minutes. Be
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.
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.
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.
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.
ver squares, and garnish with toasted pecans.
aisins and pecans.
Cover the mixture tightly and refrigerate for at
ake layers). Cool in pans for 10 minutes before inverting on
Preheat oven to 350 degrees. Bake pecans in a single layer until ligthly toasted and fragrant, stirring occasionally. This should take about 7 minutes. Use your nose to judge when they are done -- they shouldn't smell burned. Cool and finely chop the pecans. (You can make more toasted pecans than you need for this recipe. The toasted pecans can be used for lots of things!).
Stir together 1/2 cup butter, softened; 1/2 cup chopped toasted pecans, and 2 tbsp honey.
Store in the refrigerator for up to 1 week, or freeze up to 1 month.
its, toasted pecans and vanilla. Transfer to prepared pan and bake for 40
minutes.
Stir the toasted oats into the simmering liquid
For the French toast: Butter a