Toasted walnuts before adding to the mix,
in place of pecans.
And you could certainly use walnuts
in place of the pecans.
Just use 1/4 cup flour
in place of the pecans in the streusel.
Not exact matches
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My fresh apricots took the
place of the nectarines, I used strawberries instead
of blackberries
in the dressing, buttery
pecans replaced the hazelnuts, and I added some quinoa to make it a little more substantial.
I have a lot
of walnuts and
pecans lying around the house and I was wondering do you think I could use one or both
in place of the almonds next time?
Spicy Mexican Cheese Dip by 2 Cookin Mamas Salsa Verde by A Dish
of Daily Life Slow Cooker Sausage Corn Dip by A Joyfully Mad Kitchen Sausage, Peppers + Onions Pigs
in a Blanket by A Little Gathering Grilled Jalapeno Poppers by A Mind Full Mom Beer & Brats Bake by A Simpler Grace Black Bottom Maple
Pecan Pie Bars by An Oregon Cottage Crispy Baked Buffalo Wings by And She Cooks Blackberry BBQ Sticky Wings by Around My Family Table Cheesy Pull Apart Garlic Bread by Beer Girl Cooks Black Bean & Corn Salsa by Body Rebooted Roasted Garlic BBQ Chicken Wings Recipe by Bread Booze Bacon Smoky Jalapeno Poppers by Brunch - n - Bites Loaded Sweet Potato Nachos by Bucket List Tummy Deconstructed Smoked Chicken Chile Relleno by Cafe Terra Chicken Spinach & Artichoke Dip French Bread by Cake «n Knife Cuban Sandwich Quesadillas by Casa de Crews Grilled Asparagus Spears by Celebrating Family Sweet and Salty Blueberry Popcorn by Club Narwhal Buffalo Chicken Poppers by Coffee Love Travel Sea Bass Skewers + Blackbeard Cocktails by Culinary Adventures with Camilla Buffalo Chicken Poppers by Dash
of Herbs Easy Chicken Roll Ups with Cream Cheese and Veggies by Family Food on the Table Bottled Tailgate Cocktails by Feast + West Smoked Brisket Texas Style by Foodal Loaded Guacamole by foodbyjonister Cincinnati Nachos by Foodtastic Mom Cajun Red Beans and Andouille Sausage Stuffed Mushrooms by For the Love
of Food Grilled Shrimp Pizza by Glisten and Grace Mini Bell Pepper Nachos by Hello Little Home Slow Cooker Sweet Spicy Meatballs by Honey & Birch BBQ Chicken Wontons by Lauren's Kitchen Loaded Tailgate Tots by Life's Ambrosia Ricotta & Fig Bites by Living Well Kitchen Tailgate Tacos by Lizzy is Dizzy Nashville Hot Chicken Wings by Loaves & Dishes Cincinnati Chili Dip by Love & Flour -LCB- Slow Cooker -RCB- BBQ Pulled Pork Sandwiches by Love Bakes Good Cakes Tailgate Bloody Marys by Loves Food, Loves to Eat Sweet Korean Chicken Wings by Macheesmo Bacon Wrapped Tater Tots by Me and My Pink Mixer Beer Sangria by Mixplorology Crab Pretzels by Mom's Messy Miracles Hot Bacon Dip by Nik Snacks Build Your Own Bloody Mary Bar by Off the Eaten Path Chowder Stuffed Jalapeno Poppers by Order
in the Kitchen Old Fashioned Sweet by Peanut Blossom Baked Mac and Cheese Cups by Polka Dotted Blue Jay Texas Toothpicks with Buttermilk Ranch by See Aimee Cook Pretzel Turkey Meatballs (GF, DF, SF) by Shaws Simple Swaps Hearty Vegetable Chili by Simple and Savory Focaccia Pizza by Simplify, Live, Love Sweet Potato Skins Stuffed with BBQ Ranch Pulled Pork by Sustaining the Powers Bacon - Wrapped Cheeseburger Bites by The BakerMama Buffalo Chicken Pasta Salad by The Creative Bite German Potato Skins by The Crumby Cupcake Old Bay Trail Mix by The Culinary Compass Meat Lover's Pizza Bites by The Life Jolie Raspberry Chipotle Black Bean Dip by The Mexitalian Grilled Asian Chicken Wings & Shishito Peppers by The Secret Ingredient Is Blackened Shrimp Tacos by The Speckled Palate Honeydew Melon Refresher by Two
Places at Once Grilled Sauerkraut Stuffed Brats by West via Midwest Sausage Apple and Sage Hand Pies by What A Girl Eats This post contains affiliate links, which are no additional cost to you, but help me maintain the costs
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Spicy Mexican Cheese Dip by 2 Cookin Mamas Salsa Verde by A Dish
of Daily Life Skillet Sausage Dip by A Joyfully Mad Kitchen Sausage, Peppers + Onions Pigs
in a Blanket by A Little Gathering Grilled Jalapeno Poppers by A Mind Full Mom Beer & Brats Bake by A Simpler Grace Black Bottom Maple
Pecan Pie Bars by An Oregon Cottage Crispy Baked Buffalo Wings by And She Cooks Blackberry BBQ Sticky Wings by Around My Family Table Cheesy Pull Apart Garlic Bread by Beer Girl Cooks Black Bean & Corn Salsa by Body Rebooted Roasted Garlic BBQ Chicken Wings Recipe by Bread Booze Bacon Smoky Jalapeno Poppers by Brunch - n - Bites Loaded Sweet Potato Nachos by Bucket List Tummy Chicken Spinach & Artichoke Dip French Bread by Cake «n Knife Cuban Sandwich Quesadillas by Casa de Crews Grilled Asparagus Spears by Celebrating Family Sweet and Salty Blueberry Popcorn by Club Narwhal Buffalo Chicken Poppers by Coffee Love Travel Sea Bass Skewers + Blackbeard Cocktails by Culinary Adventures with Camilla Buffalo Chicken Poppers by Dash
of Herbs Easy chicken roll ups with cream cheese and veggies by Family Food on the Table Bottled Tailgate Cocktails by Feast + West The Best Tex - Mex Arrachera Fajitas by Foodal Loaded Guacamole by foodbyjonister Cincinnati Nachos by Foodtastic Mom Cajun Red Beans and Andouille Sausage Stuffed Mushrooms by For the Love
of Food Grilled Shrimp Pizza by Glisten and Grace Mini Bell Pepper Nachos by Hello Little Home Slow Cooker Sweet Spicy Meatballs by Honey & Birch Loaded Tailgate Tots by Life's Ambrosia Ricotta & Fig Bites by Living Well Kitchen Nashville Hot Chicken Wings by Loaves & Dishes Cincinnati Chili Dip by Love & Flour -LCB- Slow Cooker -RCB- BBQ Pulled Pork Sandwiches by Love Bakes Good Cakes Tailgate Bloody Marys by Loves Food, Loves to Eat Sweet Korean Chicken Wings by Macheesmo Bacon Wrapped Tater Tots by Me and My Pink Mixer Crab Pretzels by Mom's Messy Miracles Hot Bacon Dip by Nik Snacks Build Your Own Bloody Mary Bar by Off the Eaten Path Chowder Stuffed Jalapeno Poppers by Order
in the Kitchen Baked Mac and Cheese Cups by Polka Dotted Blue Jay Texas Toothpicks with Buttermilk Ranch by See Aimee Cook Pretzel Turkey Meatballs (GF, DF, SF) by Shaws Simple Swaps Hearty Vegetable Chili by Simple and Savory Focaccia Pizza by Simplify, Live, Love Sweet Potato Skins Stuffed with BBQ Ranch Pulled Pork by Sustaining the Powers Bacon - Wrapped Cheeseburger Bites by The BakerMama Buffalo Chicken Pasta Salad by The Creative Bite German Potato Skins by The Crumby Cupcake Old Bay Trail Mix by The Culinary Compass Meat Lover's Pizza Bites by The Life Jolie Raspberry Chipotle Black Bean Dip by The Mexitalian Grilled Asian Chicken Wings & Shishito Peppers by The Secret Ingredient Is Blackened Shrimp Tacos by The Speckled Palate Honeydew Melon Refresher by Two
Places at Once Grilled Sauerkraut Stuffed Brats by West via Midwest Sausage Apple and Sage Hand Pies by What A Girl Eats
«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.
Place Maraschino cherries in the middle of each pineapple slices and place pecans in the gaps between the f
Place Maraschino cherries
in the middle
of each pineapple slices and
place pecans in the gaps between the f
place pecans in the gaps between the fruit.
I used chopped walnuts and
pecans in place of the chocolate chips and this recipe is really good!
This
pecan pie oatmeal uses natural sugars
in place of processed ones and the dates help keep it sweet while the pure maple syrup makes it decadent.
Place 1/2 cup
of pecan halves
in the bowl
of a food processor, pulse until they are the texture
of course breadcrumbs.
Place a
pecan in the center
of each ball, pressing down slightly to flatten the dough a little.
Place one toasted
pecan half on top
of the cookie dough ball and press down until it is somewhat imbedded
in the dough.
Place the melted butter
in a medium sized bowl and coat each piece
of salmon with the butter, then dredge
in the parmesan
pecan mixture.
I followed the exact same method as I do
in my homemade almond milk, but I used
pecans in place of the almonds and maple syrup instead
of honey (just because I'm not eating honey at the moment).
Place pecans and brown sugar
in the work bowl
of a food processor and pulse until finely ground.
Spicy Mexican Cheese Dip by 2 Cookin Mamas Salsa Verde by A Dish
of Daily Life Skillet Sausage Dip by A Joyfully Mad Kitchen Sausage, Peppers + Onions Pigs
in a Blanket by A Little Gathering Grilled Jalapeno Poppers by A Mind Full Mom Beer & Brats Bake by A Simpler Grace Black Bottom Maple
Pecan Pie Bars by An Oregon Cottage Crispy Baked Buffalo Wings by And She Cooks Blackberry BBQ Sticky Wings by Around My Family Table Cheesy Pull Apart Garlic Bread by Beer Girl Cooks Black Bean & Corn Salsa by Body Rebooted Roasted Garlic BBQ Chicken Wings Recipe by Bread Booze Bacon Smoky Jalapeno Poppers by Brunch - n - Bites Loaded Sweet Potato Nachos by Bucket List Tummy Deconstructed Smoked Chicken Chile Relleno by Cafe Terra Chicken Spinach & Artichoke Dip French Bread by Cake «n Knife Cuban Sandwich Quesadillas by Casa de Crews Grilled Asparagus Spears by Celebrating Family Sweet and Salty Blueberry Popcorn by Club Narwhal Buffalo Chicken Poppers by Coffee Love Travel Sea Bass Skewers + Blackbeard Cocktails by Culinary Adventures with Camilla Buffalo Chicken Poppers by Dash
of Herbs Easy chicken roll ups with cream cheese and veggies by Family Food on the Table Bottled Tailgate Cocktails by Feast + West The Best Tex - Mex Arrachera Fajitas by Foodal Loaded Guacamole by foodbyjonister Cincinnati Nachos by Foodtastic Mom Cajun Red Beans and Andouille Sausage Stuffed Mushrooms by For the Love
of Food Grilled Shrimp Pizza by Glisten and Grace Mini Bell Pepper Nachos by Hello Little Home Slow Cooker Sweet Spicy Meatballs by Honey & Birch BBQ Chicken Wontons by Lauren's Kitchen Loaded Tailgate Tots by Life's Ambrosia Ricotta & Fig Bites by Living Well Kitchen Tailgate Tacos by Lizzy is Dizzy Nashville Hot Chicken Wings by Loaves & Dishes Cincinnati Chili Dip by Love & Flour -LCB- Slow Cooker -RCB- BBQ Pulled Pork Sandwiches by Love Bakes Good Cakes Tailgate Bloody Marys by Loves Food, Loves to Eat Sweet Korean Chicken Wings by Macheesmo Bacon Wrapped Tater Tots by Me and My Pink Mixer Beer Sangria by Mixplorology Crab Pretzels by Mom's Messy Miracles Hot Bacon Dip by Nik Snacks Build Your Own Bloody Mary Bar by Off the Eaten Path Chowder Stuffed Jalapeno Poppers by Order
in the Kitchen Old Fashioned Sweet by Peanut Blossom Baked Mac and Cheese Cups by Polka Dotted Blue Jay Texas Toothpicks with Buttermilk Ranch by See Aimee Cook Pretzel Turkey Meatballs (GF, DF, SF) by Shaws Simple Swaps Hearty Vegetable Chili by Simple and Savory Focaccia Pizza by Simplify, Live, Love Sweet Potato Skins Stuffed with BBQ Ranch Pulled Pork by Sustaining the Powers Bacon - Wrapped Cheeseburger Bites by The BakerMama Buffalo Chicken Pasta Salad by The Creative Bite German Potato Skins by The Crumby Cupcake Old Bay Trail Mix by The Culinary Compass Meat Lover's Pizza Bites by The Life Jolie Raspberry Chipotle Black Bean Dip by The Mexitalian Grilled Asian Chicken Wings & Shishito Peppers by The Secret Ingredient Is Blackened Shrimp Tacos by The Speckled Palate Honeydew Melon Refresher by Two
Places at Once Grilled Sauerkraut Stuffed Brats by West via Midwest Sausage Apple and Sage Hand Pies by What A Girl Eats
I just finished baking our Thanksgiving
pecan pies using it
in place of the regular sugar.
Walnuts or
pecans work well
in place of the almonds here.
My changes are Pepitas
in place of the almonds /
pecans and the addition
of dried cranberries which goes well with the apples.
Place peppers, 1/3 cup olive oil, 1/2 cup
pecan halves, garlic, cheese, salt and pepper
in the bowl
of a food processor.
Notes: Feel free to use your favorite nut / seed
in place of the almonds;
pecans, cashews, pumpkin seeds, etc..
Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed
in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or
pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut
in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut
in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (
in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)
I find a pair
of culinary tweezers to be really helpful
in placing the
pecans and if need be, adjusting their position after the fact.
She also suggested trying nuts
in place of some
of the coconut, so that is what I did — 1/3 cup
of unsweetened coconut and 1/3 cup
of pecans.
Place the cooked quinoa
in a bowl, top with clementine slices, pumpkin seeds,
pecans, the maple tahini, and then add a splash
of your favourite nut milk.
Place half
of the lettuce
in the bottom
of the trifle bowl and top with half
of the raspberries, blueberries, goat cheese, and
pecans.
Ground
pecans — A coarser flour than that from almonds, ground
pecans can be used
in place of almond meal or flour.
I used dried cranberries instead
of cherries, dry oats
in place of the almonds and
pecans (just didn't have any on hand), a mixture
of chia and flaxseed, and an extra 1/4 cup
of cranberries.
I've used peanuts, walnuts and even
pecans in place of the almonds and cashews.
Place 1 tablespoon maple sugar, the
pecans, and dash
of salt
in small nonstick frying pan.
Applesauce is used
in place of butter or oil and my hearty oat +
pecan flour blend is used
in place of white flour.
Do you think toasted
pecans would work
in place of walnuts?
In place of blue cheese, this recipe calls for creamy avocado and salty
pecans add a crunchy, heart - healthy alternative to bacon.
I made a lot
of replacements with things I already had
in my apartment -
Pecans in place of walnuts, oregano
in place of fresh thyme, and honey
in place of syrup - was still delicious!
Use
pecans or sunflower seeds
in place of the walnuts.
I replaced the vegan shortening with lard, 3 T
of Grade B maple syrup
in place of the honey, and 1/3 c chopped toasted
pecans in place of the chocolate chips.
Drain and rinse the
pecans well and
place them
in a high - speed blender with 3 3/4 cups
of cold filtered water.
I think next time I will chop my
pecans prior to
placing in with rest
of ingredients.
Spicy Mexican Cheese Dip by 2 Cookin Mamas Salsa Verde by A Dish
of Daily Life Slow Cooker Sausage Corn Dip by A Joyfully Mad Kitchen Sausage, Peppers + Onions Pigs
in a Blanket by A Little Gathering Grilled Jalapeno Poppers by A Mind Full Mom Beer & Brats Bake by A Simpler Grace Black Bottom Maple
Pecan Pie Bars by An Oregon Cottage Crispy Baked Buffalo Wings by And She Cooks Blackberry BBQ Sticky Wings by Around My Family Table Cheesy Pull Apart Garlic Bread by Beer Girl Cooks Black Bean & Corn Salsa by Body Rebooted Roasted Garlic BBQ Chicken Wings Recipe by Bread Booze Bacon Smoky Jalapeno Poppers by Brunch - n - Bites Loaded Sweet Potato Nachos by Bucket List Tummy Deconstructed Smoked Chicken Chile Relleno by Cafe Terra Chicken Spinach & Artichoke Dip French Bread by Cake «n Knife Cuban Sandwich Quesadillas by Casa de Crews Grilled Asparagus Spears by Celebrating Family Sweet and Salty Blueberry Popcorn by Club Narwhal Buffalo Chicken Poppers by Coffee Love Travel Sea Bass Skewers + Blackbeard Cocktails by Culinary Adventures with Camilla Buffalo Chicken Poppers by Dash
of Herbs Easy Chicken Roll Ups with Cream Cheese and Veggies by Family Food on the Table Bottled Tailgate Cocktails by Feast + West Smoked Brisket Texas Style by Foodal Loaded Guacamole by foodbyjonister Cincinnati Nachos by Foodtastic Mom Cajun Red Beans and Andouille Sausage Stuffed Mushrooms by For the Love
of Food Grilled Shrimp Pizza by Glisten and Grace Mini Bell Pepper Nachos by Hello Little Home Slow Cooker Sweet Spicy Meatballs by Honey & Birch BBQ Chicken Wontons by Lauren's Kitchen Loaded Tailgate Tots by Life's Ambrosia Ricotta & Fig Bites by Living Well Kitchen Tailgate Tacos by Lizzy is Dizzy Nashville Hot Chicken Wings by Loaves & Dishes Cincinnati Chili Dip by Love & Flour -LCB- Slow Cooker -RCB- BBQ Pulled Pork Sandwiches by Love Bakes Good Cakes Tailgate Bloody Marys by Loves Food, Loves to Eat Sweet Korean Chicken Wings by Macheesmo Bacon Wrapped Tater Tots by Me and My Pink Mixer Beer Sangria by Mixplorology Crab Pretzels by Mom's Messy Miracles Hot Bacon Dip by Nik Snacks Build Your Own Bloody Mary Bar by Off the Eaten Path Chowder Stuffed Jalapeno Poppers by Order
in the Kitchen Old Fashioned Sweet by Peanut Blossom Baked Mac and Cheese Cups by Polka Dotted Blue Jay Texas Toothpicks with Buttermilk Ranch by See Aimee Cook Pretzel Turkey Meatballs (GF, DF, SF) by Shaws Simple Swaps Hearty Vegetable Chili by Simple and Savory Focaccia Pizza by Simplify, Live, Love Sweet Potato Skins Stuffed with BBQ Ranch Pulled Pork by Sustaining the Powers Bacon - Wrapped Cheeseburger Bites by The BakerMama Buffalo Chicken Pasta Salad by The Creative Bite German Potato Skins by The Crumby Cupcake Old Bay Trail Mix by The Culinary Compass Meat Lover's Pizza Bites by The Life Jolie Raspberry Chipotle Black Bean Dip by The Mexitalian Grilled Asian Chicken Wings & Shishito Peppers by The Secret Ingredient Is Blackened Shrimp Tacos by The Speckled Palate Honeydew Melon Refresher by Two
Places at Once Grilled Sauerkraut Stuffed Brats by West via Midwest Sausage Apple and Sage Hand Pies by What A Girl Eats
Just make sure the total quantity adds up to 3 cups total (you could use sunflower seeds
in place of the pumpkin seeds, sesame for flaxseed, peanuts for
pecans, etc.).
When the tube smoker was generating a good amount
of smoke (after about 20 minutes or so), I
placed the jalapeños on a Frogmat on the left side
of the cooker (opposite from the burn pot) and let the Yoder do its thing for about ten hours, replacing the
pecan pellets
in the smoke generator after four hours.
Out
of all the bars and treats we make this one takes first
place, with the
pecans bars coming
in right behind.
- cut the banana
in 1/2 vertically a and shallow fry
in the coconut oil -
place 1/2
of the baked banana
in a serving cup - scoop the ice - cream to the side
of the banana - drizzle with the extra honey (if using) and the dusting
of cinnamon and top with the
pecan nuts
Place almond flour,
pecan meal, coconut flour, flax meal and baking soda
in the bowl
of a food processor and pulse to combine.
It uses plain yogurt
in place of mayo and incorporates curry powder, chopped apples, toasted
pecans, and minced chives.
A variation on my favorite egg salad recipe, this version uses plain yogurt
in place of mayo and incorporates curry powder, chopped apples, toasted
pecans, and minced chives.
In parfait glass,
place a layer
of pecans, topped with a layer
of the pumpkin purée, a layer
of cranberries then a layer
of the ginger whipped «cream».