Stuffed Dates And Pecans Recipes

Steps:

• "Butterfly"the dates, making sure that they are still attached along one side Spread the dates open and fill with a generous amount of cream cheese.
• Place a pecan over the filling.
• Close the date, shaping it back into its original shape.
• Eat and enjoy!

Steps:

• Stuff dates with one almond or pecan per date. Roll in powdered sugar.
• Place on wax paper in the refrigerator until ready to serve.

Steps:

• Heat the oil in a frying pan. Add the shallot and a generous pinch of salt and cook for 2-3 mins until softened, then add the garlic, breadcrumbs, pecans and thyme and cook for 1 min more. Add a splash of vegetable stock to bring the mixture together, then set aside.
• Heat oven to 180C/160C fan/gas 4. Cut the dates in half lengthways (but don't cut all the way through). Take small balls of the stuffing and push inside the dates, then push the sides of the dates back together. Put a sage leaf on top of each date, then put the dates on a baking tray lined with baking parchment. Get ahead by prepping your dates up to this point - they will keep in the fridge overnight ready to be baked.
• Brush the outside of the dates liberally with olive oil, then bake for 15-20 mins until the sage leaf is crisp. Serve immediately.

Steps:

• Preheat an oven to 350°F.
• Place the nuts on a baking pan in the middle rack of the oven. Bake
• for 15 minutes or until fragrant, stirring frequently.
• Cool for 10 minutes before use.
• Place one almond or pecan inside the date. Roll in powdered sugar if
• desired. Place on wax paper-lined baking sheet and refrigerate for at least 1 hour before serving.

Steps:

• Slice each date in half.
• Remove the pit of each date.
• Fill each date half with 1/2 teaspoon of cream cheese. (or as much or as little cream cheese as you desire! It's according to taste!).
• Place a pecan half on top of each cream cheese-filled date half.
• Refrigerate or serve immediately.

Steps:

• Cook bacon in a large skillet over medium heat until crisp. Transfer to drain on paper towels, reserving 1/2 teaspoon bacon grease in skillet.
• Add onion and cook over medium heat until softened, 3 to 4 minutes. Add orange juice and cook, scraping up any browned bits, until liquid is evaporated, 1 to 2 minutes more.
• Transfer onion to a medium bowl and let cool.
• Crumble bacon into the onions. Add cheeses and half of the pecans. Stir well to combine.
• Stuff each date with a heaping teaspoon of the mixture and top with remaining pecans.