Herbed Pecan Sauce Recipes

Steps:

• Preheat oven to 350°. In a bowl, combine pecans, sugar, thyme, rosemary, salt, and pepper; stir in egg white.
• Spread mixture in a single layer on a rimmed baking sheet. Bake, stirring once, until golden, 15 to 18 minutes (if mixture sticks to pan, scrape up with a spatula). Let cool completely before serving, about 30 minutes. Store in an airtight container at room temperature up to 1 week.

Steps:

• Stir butter and brown sugar together in a saucepan over medium heat until melted. Stir in heavy whipping cream and salt; bring to a boil. Reduce heat to medium and simmer until thickened, about 5 minutes. Remove from heat to cool slightly, 3 to 5 minutes. Stir in chopped pecans.

Steps:

• Preheat oven to 350°F. Spread the nuts onto a cookie sheet and bake for 7 to 8 minutes or until the nuts begin to brown and become aromatic. Remove from oven and let cool. Coarsely chop ¼ cup of pecans; set aside. Finely chop the remaining 1¼ cups of pecans and mix with ¼ cup of chopped parsley in a medium bowl; set aside. Line a cookie sheet with plastic wrap.
• Make the cheese mix: In the bowl of a mixer fitted with the paddle attachment, mix the cream cheese, garlic and fines herbs cheese, goat cheese, salt and hot sauce until smooth. Mix in the remaining ¼ cup parsley, the scallions, pimento peppers and the coarsely chopped pecans. Use a tablespoon measure to transfer tablespoons of the cheese mixture to the prepared cookie sheet to make about 30 mounds. Refrigerate for 15 minutes. Remove the cookie sheet from the refrigerator and roll the mounds into balls. Coat the balls with the reserved pecan and parsley mixture.
• Refrigerate until ready to use. Serve with crackers, crudités or grilled bread, if desired.

Steps:

• In a small skillet, saute shallots and garlic in 1 tablespoon oil until tender. Transfer to a food processor; add remaining sauce ingredients. Cover and process for 1-2 minutes or until blended; set aside., Place salmon fillets in a greased 13x9-in. baking dish. In a small bowl, whisk the remaining ingredients. Brush over salmon., Bake, uncovered, at 400° for 15-20 minutes or until fish flakes easily with a fork. Serve with sauce.

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until thickened, stirring occasionally.

Steps:

• Preheat oven to 225°. Place bread cubes in a single layer on an ungreased baking sheet. Bake until partially dried, tossing occasionally, 30-40 minutes. Set aside. Increase oven temperature to 325°., Meanwhile, combine raisins and apple juice in a saucepan; bring to a boil. Remove from the heat; let stand for 15 minutes. In a large skillet or Dutch oven, heat oil over medium-high heat. Add celery, onion and garlic; cook and stir until tender, 5-7 minutes. Stir in parsley, salt, sage, thyme, fennel seeds and pepper; remove from the heat. Beat egg and broth; add to vegetable mixture with bread cubes and raisin mixture. Toss well. Stir in pecans. Transfer to a greased 13x9-in. baking dish. , Cover and bake for 30 minutes. Uncover; bake until lightly browned, 15-20 minutes longer.

Steps:

• Combine sugar and 1/3 cup water in a small saucepan over medium-high heat.
• Cook 5 minutes or until sugar dissolves, stirring constantly.
• Stir in pecans, milk, butter, bourbon, and vanilla extract.
• Reduce heat, and cook 3 minutes or until mixture is thick and bubbly.

Steps:

• Place cheese in food processor; process, using on/off motion, until finely chopped.
• Add spinach, pecans, parsley and basil, garlic, and salt; process until evenly chopped.
• With motor running, gradually add oil; process until mixture is smooth.
• Serve at room temperature or chilled; or spoon into saucepan and heat, stirring over low heat until hot.
• Notes: * fresh, firmly packed - washed and dried