285 roasted butter pecans Recipes

butter, pecan halves, kosher salt, sugar, chopped fresh rosemary, garnish: fresh rosemary leaves

pecan halves, unsalted butter, cinnamon, ground nutmeg, cayenne pepper, salt, pepper, sugar

raw pecan halves, unbleached cane sugar, brown sugar, canola oil, real butter, melted, pure vanilla extract (not imitation ) or 1/2 tsp vanilla powder, salt, ground cinnamon, ground allspice, freshly grated nutmeg, ground cardamom, ground star anise

sliced ripe banana (about 3 medium), dark brown sugar, butter, chilled and cut into small pieces, cake flour (about 2 1/4 cups), baking soda, baking powder, nonfat buttermilk, vanilla extract, butter, softened, granulated sugar, eggs, baking spray with flour, butter, powdered sugar, less-fat cream cheese, softened, vanilla extract, chopped pecans, toasted

butter, softened, granulated sugar, light brown sugar, vanilla extract, eggs, all-purpose flour, baking soda, salt, roasted glazed pecan pieces

pecan halves, butter, melted, bacon, chopped 1/2 inch pieces, sugar, salt

pecans, honey, butter, cinnamon, salt (if using un ed nuts )

pecan halves, butter or margarine, melted, bacon slices, chopped, sugar, salt

sliced ripe bananas (about 3 medium), dark brown sugar, butter, chilled and cut into small pieces, cake flour (about 2 1/4 cups), baking soda, baking powder, fat-free buttermilk, vanilla extract, butter, softened, granulated sugar, eggs, baking spray with flour, butter, powdered sugar, reduced-fat cream cheese, softened, vanilla extract, pecans, chopped and toasted

pecan halves, worcestershire sauce, hot sauce, butter, salt

md beets peeled , 1 tb oil for, roasting, romaine lettuce, arugula, medium leaves, roqufort cheese, crumbled, roast pecans, ( see saute pecans ), chive oil, virgin olive oil, chives. chopped, salt & pepper to taste, combine chive , oil and salt & pepper in blender and blend well. transfer to a squeeze bottle., saute pecans, tb butter, pecans , halves & pieces, ts sugar, pn salt & pepper to taste, pn garam masala spice mix, balsamic vinaigrette, tb dijon mustard, tb balsamic vinegar, egg yolk, cl mashed garlic, virgin olive oil, vegetable oil, ts salt & pepper, place mustard in blender with balsamic vinegar and egg yolk and garlic. puree together, then slowly drizzle the 2 oils into the blender to make an emulsified dressing. blend about 1 minute, then add salt & pepper to taste. if dressing is too thick add a little water to thin.

red bell peppers, chicken breasts, pounded, mushroom, sliced thinly, lump crabmeat, gruyere, thinly sliced, green onions, sliced, butter, pecans, chopped, sour cream

sweetened shredded coconut, ground cloves, a couple of pinches, ground allspice , a couple of pinches, ground cinnamon , eyeball it, butter pecan ice cream, caramel sauce topping for sundaes, any brand, cream, honey roasted peanuts

catfish fillets, pecans , roasted, dried breadcrumbs, all-purpose flour, salt, pepper, eggs, milk, seafood seasoning or creole seasoning , to taste, olive oil, fish stock or 3 cups clam juice, lemon , juice of, worcestershire sauce, tabasco sauce (or other louisiana hot sauce), heavy cream or 1 tbsp whipping cream, unsalted butter, pecans , roasted

all-purpose flour, salt, sugar, baking soda, baking powder, buttermilk, eggs, butter, melted, sweet potato , roasted and cooled, honey, ground cinnamon, ground nutmeg, spiced pecans , recipe follows, peach butter , recipe follows, pecans, chopped, butter, tupelo honey, cayenne pepper, sea salt, peaches, peeled and diced, butter, softened, brown sugar, sea salt

unsalted butter, shallots, roughly cut, unsalted butter, heaping tbsp chopped garlic, shiitake mushroom caps, thinly sliced, brandy, chopped fresh chives, heaping tbsp chopped fresh thyme, fresh sage leaves, chopped, salt and freshly ground black pepper, cream, whole eggs, pecans, toasted, nutmeg, salt, freshly ground black pepper, pecans, toasted, stale bread, diced into 3/4-inch cubes, butter, note : bread should be stale and not completely dry. focaccia and brioche types work well. avoid crusty bread because the hard crust does not absorb as well as softer breads.