Creamy Recipe Recipe For Pralines Recipe For Meatloaf

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CREAMY PECAN PRALINES



Creamy Pecan Pralines image

Provided by Emeril Lagasse

Categories     dessert

Time 22m

Yield about 1 dozen

Number Of Ingredients 7

1 cup light brown sugar
1/2 cup granulated sugar
1/2 cup heavy cream
4 tablespoons unsalted butter
2 tablespoons water
1/4 teaspoon salt
1 1/2 cups chopped pecans

Steps:

  • Mix light brown sugar, granulated sugar, heavy cream, butter, water and salt in a heavy-bottomed saucepan. Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves. Stir in pecans and cook over medium heat until mixture reaches the soft ball stage, 238 to 240 degrees F on a candy thermometer. If you spoon a drop of boiling syrup into a cup of ice water, it will form a soft ball that flattens easily between your fingers.
  • Remove pan from heat and stir rapidly until mixture thickens. Drop pralines by the spoonfuls, 1-inch apart onto parchment paper-lined baking sheets. Let cool completely until firm. Store in an airtight container.

PRALINES



Pralines image

Had these in New Orleans and loved them, so I tried different combos and liked this best.

Provided by MARKR

Categories     Desserts     Specialty Dessert Recipes     Praline Recipes

Time 45m

Yield 20

Number Of Ingredients 6

1 ½ cups toasted pecans
1 ½ cups white sugar
⅜ cup butter
¾ cup brown sugar
½ cup milk
1 teaspoon vanilla extract

Steps:

  • Line a baking sheet with aluminum foil.
  • In large saucepan over medium heat, combine pecans, sugar, butter, brown sugar, milk and vanilla. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
  • Drop by spoonfuls onto prepared baking sheet. Let cool completely.

Nutrition Facts : Calories 179.6 calories, Carbohydrate 24.5 g, Cholesterol 9.6 mg, Fat 9.4 g, Fiber 0.8 g, Protein 1 g, SaturatedFat 2.8 g, Sodium 29.3 mg, Sugar 23.6 g

CREAMY NEW ORLEANS PRALINES



Creamy New Orleans Pralines image

Worth the effort to master the art of praline-making. Give as gifts, great for holiday parties or to bring to the office. See note below for the option of toasted pecans.

Provided by gailanng

Categories     Candy

Time 50m

Yield 4 1/2 dozen

Number Of Ingredients 8

3 cups chopped pecans
2 cups light brown sugar, packed
1 cup granulated sugar
1 1/2 cups heavy cream
1/3 cup whole milk
6 tablespoons butter, unsalted
3/4 teaspoon salt
1 teaspoon vanilla extract

Steps:

  • In a medium saucepan, combine the brown sugar, granulated sugar, cream, milk, butter, and salt. Cook over medium heat, stirring constantly, to 230°F Lower heat slightly if the mixture threatens to boil over.
  • Add the pecans and continue cooking, stirring constantly, to 236°F The mixture should form a soft ball when a little is dropped in cold water. Remove from the heat and add vanilla; let stand for about 5 minutes. Stir with a wooden spoon until the mixture is thickened and slightly creamy, about 1 to 1 1/2 minutes.
  • Using a tablespoon or small cookie scoop, spoon the pralines onto a sheet of parchment paper or waxed paper. If the mixture becomes grainy, heat and stir over medium heat for a few seconds, or until it can be easily scooped and dropped.
  • Optional Toasted Pecans:.
  • Heat oven to 350°. Spread chopped pecans out on a large baking sheet. Bake for about 5 minutes, or until the chopped pecans are lightly browned and aromatic. This can also be achieved by microwaving pecans on a microwave-safe plate in 30 second increments.

CREAMY MUSHROOM MEATLOAF



Creamy Mushroom Meatloaf image

This technique keeps the meatloaf moist, while fortifying the sauce with its flavorful drippings. Regardless, this technique will work with just about any meatloaf recipe out there.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 2h15m

Yield 8

Number Of Ingredients 9

¼ cup butter
2 cups shiitake mushrooms, sliced
1 pinch salt
1 sprig fresh rosemary, chopped
3 tablespoons all-purpose flour
2 ½ cups beef broth
salt and pepper to taste
½ cup heavy cream
1 (2 1/2 pound) uncooked prepared beef, veal and pork meatloaf

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Melt butter in an oven-safe skillet over medium-high heat. Stir in mushrooms and a pinch of salt; cook and stir until mushrooms begin to brown, about 5 minutes.
  • Stir in fresh rosemary. Add flour and stir to coat the mushrooms; cook and stir for about 3 minutes.
  • Whisk in beef broth, 1/2 cup at a time, whisking constantly to prevent lumps.
  • Turn heat to high and bring the sauce to a simmer. Simmer a few minutes until sauce starts to thicken. Season with salt and pepper to taste.
  • Remove from heat and stir in heavy cream.
  • Slide prepared meatloaf into the sauce. Spoon sauce over the top of the meatloaf.
  • Bake in the preheated oven until no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
  • Remove pan from the oven and gently remove meatloaf to a serving platter.
  • Skim off any extra fat from the surface of the sauce.
  • Bring the sauce to a boil over medium-high heat to reduce until thick, about 5 minutes.

Nutrition Facts : Calories 323.9 calories, Carbohydrate 13.6 g, Cholesterol 138.6 mg, Fat 16.5 g, Fiber 1.1 g, Protein 27.9 g, SaturatedFat 7.7 g, Sodium 501.1 mg, Sugar 0.4 g

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