I also
added toasted pecans to the cinnamon mixture.
Before pea - guacamole-gate, Epicurious reported on other star - studded chefs getting creative with the traditional Mexican dish: Top chef Hugh Acheson
added toasted pecans, and Alex Stupak of New York City's Empellon added pistachios.
I used extra sherry and
added toasted pecans and I'd recommend those changes.
In this version we've sweetened the popped corn with maple and
added toasted pecans, making an impossible - to - resist treat for any maple - lover.
Along with the peaches,
I added toasted pecans and created a deliciously creamy Peaches and Cream Rice Pudding For One which I topped with homemade whipped cream.
I chopped up some kale from the farmers» market, then
added toasted pecans, dried cranberries, and sharp cheddar to round out the flavors and textures.
I added toasted pecans, as well.
I've successfully been making this one lately, and have been
adding some toasted pecans and dried cherries to the mix.
Add the toasted pecans to the pan and cook until they are well coated, approximately a minute.
Then, in a medium bowl,
add your toasted pecans (reserve 1/4 cup for the top of the truffles) graham cracker crumbs, brown sugar and salt and combine well.
when i make
these i add toasted pecan pieces to cream cheese.
Add toasted pecans and a tipsy cider caramel sauce that sinuously hangs from the crispy feathery crêpe edges... This is the ultimate tribute to the apple and buckwheat love affair.
Add the toasted pecans and cinnamon and process for another 30 seconds, or until the pecans are broken into small pieces.
Adding the toasted pecans is a great idea adding this to my thanksgiving spread... thanks!
I decided to
add some toasted pecans to this recipe to add an extra layer of flavor.
Use a plant based milk and maybe
add some toasted pecans or a drizzle of maple syrup to the top of the whipped sweet potatoes.
Add the toasted pecans and mix gently.
Add some toasted pecans and crumbled blue...
Not exact matches
We swapped the
pecans for
toasted hazelnuts,
added a frosting on the top and an extra scattering of
toasted hazelnuts on the top for crunch.
The filling is studded with
toasted pecans and
toasted coconut; the
toasting takes mere minutes but
adds so much in terms of flavor and texture.
Pecans seemed to
add that rich and almost slightly sweet,
toasted note that this classic dish needs.
I didn't have pomegranate seeds and instead of almonds I used
toasted pecans and also
added orange zest.
Just set the heat to medium - high,
add the
pecans to your pan and
toast them stirring occasionally for about 3 - 4 minutes.
I
add in chopped
pecans that I've quickly
toasted.
«I think they'd be nice with some cornmeal
added in place of some of the flour, and perhaps some chopped,
toasted pecans,» Lebovitz says.
Toast the
pecans first in a dry skillet on the stove top then
add them to the syrup just before serving, rubbery
pecans are just nasty!!
By the way, this Totally Terrific
Toasted Pecan Butter is pretty sweet, so in case you are not in favor of overtly sugary tastes, you can start with 2 tablespoons Swerve and
add more if needed.
Add the cooled,
toasted pecans to a food processor fitted with the blade attachment and blend until they are finely ground.
Well, there are three actually:
toasting the
pecans yourself, using maple syrup instead of that dreaded corn syrup, and
adding a little bourbon to the filling.
A sprinkling of
toasted pecans adds some nice crunch.
I swapped out some of the flour for chestnut flour (which can be a bit tricky to find, but is often at Italian specialty stores, some health food stores, and Amazon carries it as well), which
adds an earthy, nutty richness to the dough that I increased further with the addition of
toasted pecans.
As far as topping your oatmeal, I like to
add almond milk (my kids prefer regular milk), a small handful of
toasted pecans, and a small spoonful or brown sugar or maple syrup.
I'm thinking of
toasting pecans and
adding on top of frosting.
I
added toasted almonds and
pecans on top, which provide pops of crunch in almost every bite.
I used the base recipe and switch out the
add - ins to dried cranberries, dark chocolate and
toasted pecans.
What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no sugar
added,
add more if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds,
toasted or candied
pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).
Add in olive oil, rosemary, and an optional garnish of
toasted pecans, and you've got yourself a much better - for - you version of this classic comfort food.
Add the
pecans,
toasting them lightly while letting butter brown just lightly, until golden and fragrant.
In same skillet with drippings,
add paprika, onion and
pecans; stir over medium - high heat for several minutes until nuts are lightly
toasted, onions are softened and paprika has become fragrant.
Once the crust is baked, chopped
pecans (that we
toast first to bring out their caramel flavor) are spread on the bottom of the pastry crust before the filling is
added.
Another idea if you don't want to
add onions but want a little crunch is top it with some
toasted walnuts or
pecans or I even use a trail mix that has a combination of sunflower seeds, pepitas, dried cranberries and nuts.
Pecan - Chocolate Chip Cookies:
Add 1 1/2 cups chopped,
toasted pecans with morsels.
I baked some into a cranberry apple crumble pie and I've been
adding them to salads with roquefort, dried cranberries and
toasted pecans.
To make the «carrot cake» version, I
added shredded carrots, chopped
toasted pecans, raisins, and warm spices (cinnamon / nutmeg).
Last
add the chopped
toasted pecans.
Optional
Add - Ins:
Toasted pecans, toasted walnuts, toasted sliced almonds, chocolate chips, sprinkles, 1 cup (80 grams) of rolled oats, 2 tablespoons (16 grams) of peanut butter powder, 1/4 cup (30 grams) of sifted cocoa powder or shredded c
Toasted pecans,
toasted walnuts, toasted sliced almonds, chocolate chips, sprinkles, 1 cup (80 grams) of rolled oats, 2 tablespoons (16 grams) of peanut butter powder, 1/4 cup (30 grams) of sifted cocoa powder or shredded c
toasted walnuts,
toasted sliced almonds, chocolate chips, sprinkles, 1 cup (80 grams) of rolled oats, 2 tablespoons (16 grams) of peanut butter powder, 1/4 cup (30 grams) of sifted cocoa powder or shredded c
toasted sliced almonds, chocolate chips, sprinkles, 1 cup (80 grams) of rolled oats, 2 tablespoons (16 grams) of peanut butter powder, 1/4 cup (30 grams) of sifted cocoa powder or shredded coconut.
White, red and black quinoa
add to the gorgeous presentation of this autumn salad when tossed with roasted butternut squash, sweet dried cranberries, tart apples and buttery
toasted pecans.
Be sure to take the time to
toast your
pecans before you
add them - the difference is amazing.
Add the
pecans and the
toasted coconut, and mix until they are evenly distributed throughout the dough.
Add pecans and cook, stirring often for 3 to 5 minutes or until lightly
toasted; set aside to cool.