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!!
Not exact matches
(For deeper flavor, you can toast them
in a
dry skillet for a few seconds
first, until they become a little deeper red, but be careful - that is spice - gold you're playing with there!)
To make the dressing,
first toast the cumin seeds
in a
dry skillet until fragrant and lightly browned, a minute or two.
Stir
first 8 ingredients
in a large
dry skillet over medium heat until fragrant, 4 — 5 minutes.
On the
first go - round, I aggressively seasoned two skin - on, bone -
in chicken breasts with a
dried spice rub, then roasted them
in a very hot oven, flattened beneath the weight of a second cast iron
skillet.