• 1 small carrot, shredded (1/2 cup) • 1/2 medium green bell pepper, seeded and finely chopped (1/2 cup) • 1 medium red onion, finely chopped (1 cup) • 1 large clove garlic, minced • 1 tsp kosher salt • 2 cans black beans • 1/2
cup toasted pecans • 2 eggs • 1/2 cup dry breadcrumbs • 1/2 tsp red pepper flakes • 1 tbsp olive oil
1/2 cup sugar 1 cup orange juice 2 tablespoons vinegar 1 tablespoon crushed dried habanero chile 1 3 - inch stick cinnamon 1/4 teaspoon ground cumin 1 tablespoon finely grated orange peel 3 large peaches, pitted and peeled, and chopped fine 1/2
cup toasted pecans, chopped fine
Sprinkle 1/2
cup toasted pecans over bottom of baking pan and let cool.
1 1/4 cups unsifted all - purpose flour 3/4 cup COLLECTION ETIENNE COCOA ROUGE 3/4 teaspoon baking powder 1/2 teaspoon salt 1/2 cup (1 stick) unsalted butter, softened 1 1/2 cups firmly packed light brown sugar 2 large eggs 1 teaspoon vanilla extract 1 cup (6 oz) GUITTARD REAL MILK CHOCOLATE CHIPS, COLLECTION ETIENNE 38 % MILK CHOCOLATE WAFERS or COLLECTION ETIENNE 31 % WHITE CHOCOLATE WAFERS 1
cup toasted pecans, coarsely chopped 1 cup dried tart cherries
1/2 Pound Baby Lettuces 1 Bulb Fresh Fennel 3 Medium Sized Beets 1 Large Apple 4 - 6 Ounces Fresh Goat's Chèvre 1
Cup Toasted Pecans
4 very ripe bananas, peeled and mashed (about 2 cups) 1/2 cup fat - free sour cream (or Greek Style Yogurt) 4 Tbsp butter, melted 2 large eggs 1 tsp vanilla 2 cups unbleached all - purpose flour 3/4 cup sugar 1/2
cup toasted pecans, coarsely chopped (or walnuts) 1 tsp baking soda 1 tsp baking powder 1/2 tsp ground cinnamon 1/2 tsp salt
Apple Pie Energy Balls: cups chopped dried apple 1/2 cup dates 1/2 tbsp honey (or other sweetener) 1 tsp nutmeg 2 tbsp cinnamon 1/2
cup toasted pecans
1/3 cup fat - free mayonnaise 1/3 cup fat - free plain yogurt 1 teaspoon lemon juice 3 cups chopped cooked chicken breast 1 medium red apple, diced 1 cup red grapes, halved 1/2 cup sliced celery 1/2
cup toasted pecans, chopped 1/4 teaspoon salt 1/4 teaspoon pepper
* 3 cups ground gingersnap cookies * 1
cup toasted pecans * 1/3 cup firmly packed brown sugar * 5.5 oz.
1/2 cup grade A Maple syrup 3 tablespoons butter 3 teaspoons Nielsen Massey vanilla extract or one vanilla bean 3 eggs 1
cup toasted pecans roughly chopped About 75 RAW Pecan Halves, choose the prettiest ones, to decorate the top.
1 cup leftover chicken breast, finely chopped 1 large green onion, finely chopped 3 small stalks of celery, finely chopped 1 tsp dried dill 1/4 tsp dried oregano 1/4
cup toasted pecans or walnuts 2 Tbsp dried cranberries 1/4 cup mayonnaise 1/4 cup plain greek yogurt 6 - 8 large round tomatoes
2 pounds purple carrots, or other variety, grated 1/4 cup dried cranberries 1/4
cup toasted pecans or walnuts
Ingredients 1 pie crust (I used this one, with Spectrum vegetable shortening substituted for the butter) 1 1/2 ounces bittersweet chocolate 1/4 cup light corn syrup 2 teaspoons neutral oil, like safflower 3/4 cup dark brown sugar 1/4 teaspoon salt 1/2 teaspoon espresso powder 1 teaspoon vanilla 2 eggs 1 1/2
cups toasted pecan halves
cinnamon 1/2 cup mini bittersweet chocolate chips 1/4
cup toasted pecan, chopped
Ingredients: 1 cup pitted dates or (prunes if you are on the Health Reboot) 6 TBSP vanilla protein powder 3/4
cup toasted pecan halves 1/2 cup pumpkin puree 2 TBSP pure maple syrup, plus additional 1 - 3 teaspoons as desired 2 TBSP Chia seeds 2 1/4 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground nutmeg 1/8 tsp cloves 3/4 cup chopped raw pumpkin... Read More»
Not exact matches
1/2
cup (100 grams) granulated sugar 1/2
cup (120 grams) firmly packed light brown sugar 8 tablespoons (1 stick)(115 grams) unsalted butter, cold, cut into 1 / 2 - inch (1 cm) pieces 1 large egg 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1 1/4
cups (175 grams) all - purpose flour 1/4 teaspoon salt 1 1/2
cups (200 grams) semisweet chocolate chips 1
cup (130 grams) walnuts or
pecans,
toasted and chopped
The nuts are super easy: Simply
toast a
cup and a half of assorted raw nuts (I used almonds, walnuts and
pecans) in a cast iron skillet.
I used 2
cups of maple syrup and about 3/4
cup of
pecans that I
toasted myself.
3/4
cup pecans (3 ounces),
toasted and cooled, plus about 32
pecan halves (3 ounces) 2/3
cup plus 2 tablespoons confectioners sugar 1 1/4
cups all - purpose flour 1/2 teaspoon salt 1/4 teaspoon baking powder 1 stick (1/2
cup) unsalted butter, softened 1/2 teaspoon vanilla 1 large egg, separated Special equipment: a 2 - inch round cookie cutter
5 tablespoons Tessemae's Zesty Ranch 3 teaspoons almond butter 2 bunches Tuscan kale, ribs & stems removed, leaves chopped (about 4
cups) 1/2
cup toasted chopped
pecans 1 small zucchini, trimmed and thinly sliced lengthwise on a mandolin 2
cups cauliflower florets, thinly sliced on a mandolin 1
cup red and yellow grape tomatoes, halved 1
cup trimmed baby arugula 2
cups cooked sliced chicken breast and / or thighs
* 10 small — medium Beets or 2 - 3 large cooked, peeled and sliced / diced * 1 Bag mixed lettuce greens * 1
cup crumbled Feta Cheese * 1/2
cup Pecan pieces,
toasted and candied if desired
2 medium shallots, finely chopped 2
cups pecans,
toasted 1
cup loosely packed cilantro leaves / stems, chopped 6
cups cooked wild rice
For the cake: 1/3
cup butter (room temperature) 1/4
cup kefir or buttermilk 1
cup sugar 2 large eggs 3 medium overripe bananas (pureed) 1/2
cup pecans -(
toasted and cut into small pieces) 1/3
cup golden raisins 1 1/2
cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon vanilla
For the glaze and topping: 1/3
cup confectioner's sugar 2 - 3 table spoons whole milk 1/2
cup pecans -(
toasted and cut into small pieces)
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).
Top each naan with about 1/4
cup shredded mozzarella cheese, a thin grating of Pecorino cheese,
toasted pecans, grapes, and pickled onions.
Finally, I stir in the cooked rice, a
cup of diced peaches and a handful of chopped
toasted pecans.
I combined a
cup of
toasted pecans, a
cup of coconut flour, salt, pepper, and a pinch of cayenne in the food processor and processed until a homogenous grainy mixture formed.
For the honey
pecan twists: 1/2
cup pecans,
toasted 1 tablespoon light brown sugar 2 sheets phyllo pastry, thawed (wrap the rest of the box tightly in plastic wrap and refreeze) 4 tablespoons honey 2 tablespoons butter 1 tablespoon sugar
In a medium bowl, combine 2 1/4
cup (should have 1/4
cup remaining for top of truffles)
toasted pecans, graham cracker crumbs, brown sugar, and salt.
Pecan - Chocolate Chip Cookies: Add 1 1/2
cups chopped,
toasted pecans with morsels.
ingredients NEAPOLITAN ICE CREAM SANDWICH CAKE cooking spray (for greasing) 6 3.5 - ounces Neopolitan flavored ice cream sandwiches 2
cups frozen whipped topping 1
cup whipped peanut butter 1/4
cup pecans (
toasted, roughly chopped) 1/2
cup semi-sweet mini chocolate chips (divided)
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.
1
cup fine shredded coconut, like the one is used to make Macaroons 1
cup toasted and finely chopped
pecans 1 good healthy and generous pinch of kosher or sea salt.
You can use any combination you like, but I mixed about 1/2
cup plain low fat granola with 1 - 2 tablespoons each of chopped
pecans, chia seeds, dried cranberries, and
toasted coconut.
;)
Pecan - coconut bread pudding from a great book I should use more often: The All - American Dessert Book 2
cups cubed French or Italian bread, including crust, lightly
toasted in the oven — I used brioche 1/2
cup (50g) shredded sweetened coconut 1/3
cup (37g) coarsely chopped
pecans 2 large eggs scant 1/3
cup (55g) packed light brown sugar 2/3
cup (160 ml) whole milk 1/2
cup (120 ml) heavy cream 1/2 teaspoon vanilla extract 1/4
cup (45g) dark chocolate chips heavy cream, to serve Preheat the oven to 180 °C / 350 °F.
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.
1/4
cup toasted chopped
pecans 1/4
cup salted
toasted pumpkin seeds (pepitas) 4 - 6 oz goat cheese
Vegan Banana Bread 1 1/2
cups whole wheat flour 1 teaspoon baking powder 1/2 teaspoon table salt 1/2 teaspoon baking soda 2 teaspoons ground cinnamon 1/4
cup unsweetened soymilk 1 teaspoon apple cider vinegar 1/2
cup sucanat or packed dark brown sugar 1 1/2
cups mashed very ripe bananas 1/4
cup canola or safflower oil 1 teaspoon pure vanilla 1/2
cup chopped
toasted nuts (almonds, walnuts or
pecans)
Romaine Salad with Raspberry Dressing: Combine 1 head romaine lettuce, torn; 1 small red onion, sliced; 1
cup crumbled feta cheese; 1/2
cup chopped
toasted pecans; and 4 bacon slices, cooked and crumbled.
Whole Wheat Pumpkin Bread 1 1/2
cups whole wheat flour 1 teaspoon baking powder 2 teaspoons ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon table salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1 egg, beaten 3/4
cup packed dark brown sugar or sucanat 3/4
cup low - fat plain yogurt 3/4
cup canned pure pumpkin 3 tablespoon canola or safflower oil 1 1/2 teaspoons pure vanilla 1/2
cup chopped
toasted walnuts or
pecans
squares semisweet baking chocolate, finely chopped 1 3/4
cups granulated sugar 4 large eggs 1
cup all - purpose flour, sifted Dash of salt 1
cup chopped
toasted pecans * 1 teaspoon vanilla
(1/2
cup)
pecans,
toasted 1 tablespoon sugar 1/2 teaspoon kosher salt 1/2 teaspoon ground cinnamon (optional) 4 tablespoons unsalted butter, melted
Add the 1/2
cup of cooled
toasted pecans and mix until well - distributed, about a minute.
Vegan Pumpkin Bread 1 1/2
cups whole wheat flour 1 teaspoon baking powder 1/2 teaspoon table salt 1/2 teaspoon baking soda 2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1/2
cup unsweetened soymilk or almond milk 1 teaspoon apple cider vinegar 3/4
cup sucanat or packed dark brown sugar 1
cup canned pure pumpkin 1/3
cup canola or safflower oil 1 1/2 teaspoons pure vanilla 1/2
cup chopped
toasted pecans or walnuts
What's in it: GREENZ - 2
cups (like arugula, kale, mixed greens) FRUIT — 1/2
cup (like grapefruit, berries, mango, melon, apples, grapes, pears, pomegranate seeds) NUTS - 1 - 2 tablespoons chopped, bonus flavor points for
toasted (like almonds, hazelnuts, pistachios, walnuts,
pecans) SEEDY THINGS - 1 tablespoon (like chia, flax, amaranth, sprouted buckwheat, sprouted millet, quinoa, hemp seed) DAIRY — 1/4
cup (like ricotta, greek yogurt, or cottage cheese) DRIZZLE — Tiny drizzle of olive oil and / or honey and a sprinkle of salt Other fun options — 1/4 avocado, 1/4
cup whole grains (like cooked quinoa or farro), 1/4
cup cooked beets, anything else you can think of!
4 Cups Chopped Romaine Lettuce 6 Green Onion, Finely Chopped 1 1/2 Cups Chopped Cucumbers 1 1/2 Cups Chopped Cooked White Chicken Meat 1
Cup Cilantro Leaves 1/3
Cup Blue Cheese Crumbles 1/3
Cup Chopped
Toasted Pecans or Walnuts Dressing: 2 Limes Olive Oil Salt & Pepper
Ingredients: 3
cups all - purpose flour 1/2 teaspoon salt 2 teaspoons baking powder 1 (29 - ounce) can canned pear halves 1
cup granulated sugar 1/2
cup brown sugar, packed 1
cup vegetable oil 3 large eggs, lightly beaten 1 teaspoon vanilla extract 1
cup chopped walnuts or
pecans, lightly
toasted 3/4
cup powdered sugar
squares semisweet baking chocolate, finely chopped 1 3/4
cups granulated sugar 4 large eggs 1
cup all - purpose flour, sifted Dash of salt 1
cup chopped
toasted pecans * 1 teaspoon vanilla extract Powdered sugar
For the Filling: 1
cup heavy cream 1
cup granulated sugar 3 egg yolks 6 tablespoons butter, cut into small pieces 1/2 teaspoon salt 1
cup pecans,
toasted and finely chopped 1 1/3
cups unsweetened coconut,
toasted