SPICY TOASTED PECANS
Categories Nut Bake Christmas Cocktail Party Vegetarian Quick & Easy Pecan Fall Winter Gourmet
Yield Makes 2 1/2 cups
Number Of Ingredients 6
Steps:
- Put oven rack in middle position and preheat oven to 375°F.
- Melt butter in a 2-quart saucepan over moderate heat, then stir in Worcestershire sauce, Tabasco, pepper, and salt. Remove pan from heat and add pecans, tossing to coat well. Spread in 1 layer in a shallow baking pan and bake until fragrant and a shade darker, 8 to 10 minutes. Serve warm or at room temperature.
HOT AND SPICY PECANS
These pecans aren't too hot, but you can leave out the red pepper if you like them milder, or increase it to taste. These make a great snack or appetizer for the holidays, or anytime.
Provided by Diane Kester
Categories Appetizers and Snacks Spicy
Time 40m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- In a medium bowl, mix butter, Worcestershire sauce, red pepper, salt, and garlic powder. Stir in the pecans, and gently toss with chili powder to coat.
- Spread coated pecans on a medium baking sheet, and cook 30 minutes in the preheated oven, stirring approximately every 10 minutes.
Nutrition Facts : Calories 118.1 calories, Carbohydrate 2.6 g, Cholesterol 3.8 mg, Fat 12.2 g, Fiber 1.6 g, Protein 1.5 g, SaturatedFat 1.8 g, Sodium 62 mg, Sugar 0.7 g
PECAN PORK CHOPS
A delicate butter and brown sugar glaze is a tasty topping for these broiled pork chops.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Broil pork chops 4-5 in. from the heat for 4 minutes. Meanwhile, in a small bowl, combine the sugar, cornstarch, salt and mustard. Stir in the butter and vinegar until smooth. , Turn chops over and broil for 2 minutes longer. Spoon about 2 teaspoons sugar mixture over top of each chop. Broil 2-3 minutes longer or until a thermometer reads 145°. Top each chop with 1 teaspoon pecans. Broil until pecans are toasted, about 1 minute longer. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 229 calories, Fat 11g fat (4g saturated fat), Cholesterol 62mg cholesterol, Sodium 130mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 0 fiber), Protein 22g protein.
SPICED PECANS
Steps:
- Preheat the oven to 300 degrees F. Spray a sheet pan with the cooking spray or brush it lightly with oil.
- Place the egg white in a large bowl and whisk vigorously for 15 seconds, until light and frothy. Whisk in the brown sugar, vanilla, cinnamon, ginger, chile powder, cloves, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Add the pecans and mix well, until thoroughly coated. Pour the mixture, including any liquid, onto the prepared pan and spread in a single layer. Bake for 30 minutes, tossing twice with a metal spatula. Each time you toss the pecans, spread them out again in one layer. When they're done, sprinkle with fleur de sel and allow to cool completely; they will crisp as they cool. Serve at room temperature.
PECAN-COATED ROAST LOIN OF PORK
Steps:
- Rub the pork loin with olive oil, making sure that it is well covered. Combine the sage, thyme, garlic, salt, pepper and brown sugar in the bowl of a food processor or blender and pulse until you have a thick paste. You may have to add a drizzle of olive oil to get it started. Slather the paste all over the pork loin, cover it with plastic wrap, and refrigerate it over night.
- Preheat the oven to 400 degrees. Place the pecans in the bowl of a food processor or blender and pulse until they are finely chopped. Roll the pork loin in the crushed pecans and place it in a roasting pan. Make a tent of aluminum foil and arrange it over the pork loin, covering the nuts completely so they won't char.
- Roast for 30 minutes; then lower the heat to 350 degrees and continue to roast. After 1 hour and 20 minutes, remove the aluminum foil and continue to roast until the pork is done, approximately 20 minutes more. Serve hot.
COLESLAW WITH PECANS & SPICY CHILE DRESSING
This spicy slaw is perfect with everything from fried chicken to ribs to a pulled pork sandwich. Taken from Redbook.
Provided by jonesies
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Toss cabbage, carrots, apples, red onion, and pecans in large bowl.
- In a small bowl, stir together mayonnaise, lemon juice, mustard, sugar, salt, cumin, cayenne and pepper.
- Add to the cabbage mixture and toss well to coat.
- Cover and refrigerate for at least one hour before serving.
Nutrition Facts : Calories 234, Fat 17.5, SaturatedFat 2, Cholesterol 7.9, Sodium 464.3, Carbohydrate 19.4, Fiber 6, Sugar 9.7, Protein 3.7
SPICY PORK
Provided by Marian Burros
Categories dinner, easy, quick, one pot, main course
Time 15m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Grate ginger; mince garlic.
- Trim fat from pork and cut remainder into bite-size chunks.
- Heat oil until it is very hot in nonstick pot. Saute ginger and garlic for 30 seconds. Add the pork and brown on both sides.
- Stir in cumin, turmeric, hot pepper flakes and coriander and cook about 30 seconds.
- Stir in beef stock and cook over medium-high heat until stock is reduced a little. Season with pepper and lime juice. Serve.
Nutrition Facts : @context http, Calories 178, UnsaturatedFat 4 grams, Carbohydrate 4 grams, Fat 7 grams, Fiber 1 gram, Protein 25 grams, SaturatedFat 2 grams, Sodium 181 milligrams, Sugar 0 grams, TransFat 0 grams
SPICY PORK WITH PECANS
Make and share this Spicy Pork With Pecans recipe from Food.com.
Provided by venus2
Categories Pork
Time 23m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut loin crosswise into 4 equal slices.
- Pound between plastic wrap to 1/4 inch.
- Beat together egg, white, mustard, red pepper in shallow dish.
- Mix bread crumbs& pecans together in second dish.
- Coat each piece of pork in flour, then egg, then crumb mixture.
- In a skillet over medium high heat cook until tender, turning once.
- About 6-8 minutes.
- Serve topped with slices of your favorite chili pepper.
Nutrition Facts : Calories 442.2, Fat 29.6, SaturatedFat 6.2, Cholesterol 106.5, Sodium 256.8, Carbohydrate 20.4, Fiber 2.5, Sugar 1.8, Protein 23.7
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