hile chicken is cooking. Add sliced pears and honey and cook, while
Cook the bacon in a medium skillet until crispy. Add sliced pears and cook 1 min, stirring. Mix grated potato with egg yolks in a large bowl; season.
Heat butter in a large skillet on medium heat. Add spoonfuls of the potato mixture in batches. Cook for about 3 mins, turning, until golden.
Serve pancakes with dollops of creme fraiche. Top with bacon and pears. Garnish with chopped thyme.
inute to soften. Add thinly sliced pears; cook until soft, about 5
repared baking dish. Arrange the sliced pears in 2 rows.
Beat
Preheat the oven to 400 degrees F (200 degrees C).
Combine the flour, 1/2 cup brown sugar, and Cheddar cheese. Cut in the butter until the mixture resembles coarse crumbs.
Toss the sliced pears with the lemon juice. Combine the 1/2 cup brown sugar, cornstarch, and cinnamon in a separate bowl. Add the sugar mixture to the pears and toss to coat.
Transfer the pears to the pie crust and top with the crumble mixture. Bake in the preheated oven until the top is golden brown, about 45 minutes.
Toss the pears in the lime juice.
Set aside in a medium skillet.
Heat the brown sugar and butter or margarine.
Stir in half of the rum.
Stir in pear slices.
Cook until pears are heated through, for about 1 minute.
Transfer pear slices to a serving dish.
Sprinkle with cinnamon.
Pour remaining rum to skillet.
Heat over low heat until hot.
Remove from heat.
Ignite rum and pour over pears.
Serve over ice cream.
Garnish with grapes and lime slices.
In a large skillet over medium heat, melt 2 tbsp of the butter; add the shredded cabbage and toss to coat with the butter. Cover and cook over low heat for 10 minutes or until it is crisp-tender.
While the cabbage is cooking, in a seperate skillet, over med-high heat, melt the remaining 1 tbsp butter;.
add the thinly sliced pears and sugar. Cook for 1-2 minutes.
Stir the pears into the cabbage skillet. Cook over medium low heat for about 1-2 minutes. Season with salt and pepper.
Serve.
Dissolve lemon jello in 1 cup boiling water.
Add 1/4 cup cold water.
Measure 3/4 cup of lemon jello and save.
Add eggnog to rest of lemon jello and pour into mold.
Drain juice from pears and add water to make 3/4 cup.
Dissolve cherry jello in 1 cup boiling water.
Add measured fruit juice and leftover lemon jello to cherry jello.
Chill until thickened.
When lemon jello is firm enough, arrange sliced pears over top.
Then gently spoon thickened cherry jello and chill.
Can border with whipping cream.
Fill pie shell with sliced pears.
Add sugar, cinnamon and nutmeg.
Crumble together oleo, brown sugar and flour.
Spread over pears and bake in 400\u00b0 oven for about 45 minutes.
f crystallized ginger. Add the sliced pears, and toss to blend. Transfer
Place sliced pears and sugar in pan in layers.\tLet stand about 1 hour or until sugar melts to make syrup.\tCook on low heat until pears are tender and done.\tPour into sterilized jars and seal.
Combine frozen strawberries and vanilla pudding.
Drain oranges, pineapple chunks, sliced peaches, sliced pears and fruit cocktail.
Add fruit to strawberries and pudding mixture.
Chill until ready to serve.
Drain pear juice in a bowl with candy. Stir and microwave for 3 minutes or until candy is melted.
Pour over pears, refrigerate and eat.
Place the sliced pears and pomegranate seeds into a bowl. Toss with lemon juice to coat. Combine the brown sugar, nutmeg, and cinnamon in a small cup or bowl, then mix into the fruit. Cover and refrigerate for at least 1 hour before serving to blend the flavors. Serve in individual dishes, and garnish with a sprinkling of chopped almonds and a sprig of mint.
Mix Wesson oil, sugar and egg together.
Add the next 9 ingredients and mix well.
Add pears and mix.
Add flour and mix well.
Pour into greased pan (I use a Bundt pan).
Bake at 350\u00b0 until done.
Place all the dressing ingredients in a small container with a tight fitting lid and shake vigorously to blend.
Add salt and pepper to taste.
If not serving immediately, place the dressing in refrigerator. Before serving, allow the dressing to sit at room temperature for 30 minutes.
Layer chilled salad plates with the baby greens and top with thinly sliced pears.
Sprinkle with toasted pecans and cheese, drizzle with dressing as desired.
Enjoy!
Prepare green beans according to package directions.
Meanwhile, saute pears with melted butter, brown sugar, and balsamic vinegar in a large skillet over medium-high heat 5 minutes or until crisp-tender.
Stir in hot green beans, and sprinkle with salt and freshly ground pepper to taste.
ith cubed French bread or sliced pears. Makes about 6 cups.
Preheat oven to 400\u00b0.
Mix sugar, flour, cinnamon and salt. Slice oleo and mix until crumbly.
Sprinkle 1/2 mixture in pie shell.
Spread sliced pears next.
Top with rest of sugar and flour mixture.
Bake 10 minutes.
Reduce heat to 350\u00b0 and bake 40 minutes.
Watch if browning too quickly; cover with foil.
Using your favorite pastry recipe for 9 inch pie or