Sentences with phrase «used toasted pecans»

I used toasted pecans instead of peanuts, add some dried cranberries, and after everything is cooled, drizzle with melted bittersweet chocolate.

I used toasted pecans instead of the walnuts.

used toasted pecans in the icing on half the other half plain for the kids

I didn't have pomegranate seeds and instead of almonds I used toasted pecans and also added orange zest.

I didn't use the toasted pecans but I did serve extra sauce on the side and everyone poured on extra sauce.

We made this yesterday, using toasted pecans for the nuts.

Not exact matches

To make it completely raw, use raw pecans instead of toasted ones.

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

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 also used some chopped dark chocolate and toasted pecans.

I used 2 cups of maple syrup and about 3/4 cup of pecans that I toasted myself.

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.

Toast the pecans and quick sauté them using a little butter and 2 tablespoons of brown sugar, set aside and let them cool before using.

If you don't want to use chocolate chips, I highly recommend swapping them for an equal volume of toasted chopped pecans.

I used the base recipe and switch out the add - ins to dried cranberries, dark chocolate and toasted pecans.

If you want to simplify the recipe, toast your pecans in the oven instead of using the double roasting method; I do this to make the pecans super crunchy, though if you can stand less crunch in your bars, skip that step.

I made the filling using the caramel sauce, toasted pecans, and finely shredded coconut.

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.

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.

I would also toast the pecans before using next time.

I toast then coarsely chop my filberts (hazelnuts)- and you could use so many different yummy crunchies here - pine nuts, pecans, toasted slivered almonds, even croutons of day old crusty bread... for those watching their saturated fat, use evaporated skim milk instead of the cream - just as yummy!

Used it on a salad of butter lettuce, chopped green apple, toasted pecans and a little crumbled blue cheese.

I'm not sure why - this didn't happen when I made the Baked French Toast w / Pecan Crumble, and I used the same pan.

Before serving, I toasted some pecan halves and used them and a bit more caramel sauce to adorn the top.

It's so seasonal, and uses a myriad of texture that play off each other — the light crispness of the persimmons, the crunch of the toasted pecans, the burst of brightness from the pomegranate, and the silky creaminess of the burrata.

I went upstairs while it baked and didn't think about the toasted pecans I'd left of the cutting board to use for the topping.

300 ml double cream 1 tablespoon chopped walnuts or pecans — lightly toasted 1 1/2 tablespoons grated chocolate (I used salted caramel chocolate flakes)

I toasted the pecans before use and it enriched the flavors.

Only thing I had to do to make them GAPS friendly was to soak the pecans in salt water and dehydrate them before toasting and use only honey.

1 cup pecans, toasted and cooled to room temperature 1 cup organic unsalted butter 1/2 cup fine grain evaporated cane sugar (I used Alter - Eco brand) A splash of vanilla extract A splash of bourbon (optional) 1 1/2 cups whole wheat pastry four 1 cup oat flour 1/2 teaspoon fine grain sea salt organic powdered sugar for dusting

Using a spatula incorporate the grated carrot and toasted pecans.

I use hot bulk sausage, cornbread and toasted pecans in my large batch so this would be a nice change of pace.

I used extra sherry and added toasted pecans and I'd recommend those changes.

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.

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.

I used toasted walnuts instead of pecans to top it off with, the recipe comes from the Ghirardelli Chocolate Cookbook and originally called for pecans.

It takes only three ingredients to create this crunchy fish dish; using mustard as a binder instead of egg, cover catfish fillets in chopped pecans and bake until the nuts are lightly toasted.

• Smoked almonds • Salted almonds • Toasted pecans • Mixed nuts • Spoonful of peanut butter • Cheese stick • Slice of deli ham / turkey • Hard - boiled egg • Coffee with cream and unsweetened baking cocoa and artificial sweetener (use whisk to combine cream / cocoa)

Toast some pumpkin seeds for the top of the cake or use chopped pecans.

I start by making a chicken salad: dice some leftover roasted chicken and a similar amount of apple, then mix in a small handful of dried cranberries and a few toasted nuts (I use pecans and almonds interchangeably in this recipe).

2 slices of gluten - free bread, toasted (I used Rice Pecan Bread by Food for Life) 2 T Betty Rocker's Dairy Free Basil Pesto 1 cup spinach, sauteed with a little olive oil (I use an olive oil cooking spray) 2 organic free - range brown eggs 2 slices turkey bacon I love turkey bacon.

2 slices of gluten - free bread, toasted (I used Rice Pecan Bread by Food for Life) 2 T Betty Rocker's Dairy Free Basil Pesto 1 cup spinach, sauteed with a little olive oil (I use an olive oil cooking spray) 2 organic free - range brown eggs 2 slices turkey bacon

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.

I made this tonight... used what I had on hand - so I sub'd red onion for spring onions and toasted pecans for the pistachios.

While the pecans toast, pop the popcorn using preferred method of popping.