63672 open maytag blue toasted pecan Recipes

toasted pecans, finely ground, sugar-free milk chocolate candy bars, unsalted butter (1/2 stick), heavy cream, splenda sugar substitute, stevia plus (or equivalent), vanilla extract, trace salt

pecan halves, coarse sea salt, freshly ground pepper, fresh thyme leaves, extra virgin olive oil

toasted pecans, heavy cream, granulated sugar, light corn syrup, vanilla extract, unsalted butter, in pieces, salt, black licorice strands , cut into 2-inch pieces, semisweet chocolate, chopped, milk chocolate, chopped, chocolate curls or jimmies, optional, line 2 baking sheets with waxed paper and lightly spray with, mound 30 small clusters of pecans , about 3 or 4 pecans each, spaced a, couple inches apart on the pan ., make caramel : warm the cream over low heat and keep warm while you, cook the sugar ., put the sugar and corn syrup and in a deep, heavy-bottomed large, saucepan ., cook over medium heat, stirring occasionally until the sugar, dissolves ., stop stirring , raise heat to medium-high, and simmer until the sugar, reaches the hard crack stage , or 305 degrees f on a candy, thermometer , about 7 minutes., whisk the butter and salt into the sugar mixture., gradually pour in the cream and vanilla taking care since the mixture, will bubble up ., reduce the heat to medium and continue to cook, stirring, occasionally , until the sugar reaches soft ball stage, 240 degrees f, on the thermometer , about 5 minutes more., immediately remove from the heat and cool for a minute., ladle a couple tbsp of warm caramel over some of the nut, clusters , to make the spider bodies., then press 6 pieces of licorice into the warm caramel to make the, legs ., repeat with the remaining caramel and licorice., helpful to have an extra hand here, since the caramel can set, quickly ., if caramel hardens, warm over very low heat . ), let spiders cool 15 minutes ., meanwhile , put the chocolates in a medium heatproof bowl., bring a saucepan filled with 1-inch or so of water to a very slow, simmer; set the bowl over , but not touching, the water., stir the chocolate occasionally until melted and smooth ., alternatively , put the chocolate in a medium microwave-safe bowl., melt at 50 percent power in the microwave until soft , about 1 minute., stir , and continue heat until completely melted, 2 to 3 minutes, spoon about 1 tbsp of melted chocolate on top of each spider ., sprinkle with jimmies or chocolate curls, if desired., let cool until firm .

pecan halves, unsalted butter, water, cinnamon, sugar, light brown sugar

fresh pears, peeled, maytag blue cheese, crumbled, walnut halves (toasted ), baby green lettuce (to serve as a bed for the rest of the salad), oil, raspberry vinegar, sugar, salt, fresh ground pepper, tabasco sauce

blue cheese dressing, blue cheese, white vinegar, dijon mustard, orange juice, plain non-fat yogurt, salad, hearts of romaine lettuce , torn into pieces, unpeeled apple, chopped, hass avocado, cubed, chopped red onions, toasted pecan pieces

olive oil, onions (3 medium), halved lengthwise, then thinly sliced crosswise, russet (baking) potatoes (about 4), heavy cream, maytag blue cheese, crumbled (1 cup), whole-milk mozzarella, coarsely grated (1 cup), salt, black pepper

pecans (halves), garlic cloves, crushed, unsalted butter, at room temperature, gorgonzola, crumbled, at room temperature, parmesan cheese, grated, plus extra for serving, pasta (linguini, spaghetti, penne rigate or rigatoni), black pepper, to taste (freshly ground is best )

toasted pecans, heavy cream, granulated sugar, light corn syrup, vanilla extract, unsalted butter, in pieces, salt, black licorice strands , cut into 2-inch pieces, semisweet chocolate, chopped, milk chocolate, chopped, chocolate curls or jimmies, optional

thick diagonal baguette slices, blue cheese (such as gorgonzola , roquefort , or maytag blue), room temperature, hazelnuts, toasted, husked , coarsely chopped, honey

chilled butter, garlic cloves, chopped, shallot, chopped, chopped fresh thyme, low-salt beef broth, dry red wine, coarsely crumbled maytag blue cheese (about 2 oz), panko (japanese breadcrumbs), chopped fresh parsley, thick filet mignon steaks (each 6 to 8 oz)

hot italian turkey sausages, casings removed, chopped red onion, butter, dried thyme, russet potato, peeled, cut into 1/2-inch cubes, chopped red bell pepper, sliced pickled beets, drained , cut into 1/2-inch pieces, chopped fresh parsley, crumbled maytag blue cheese, eggs

warm water (105-115of), active dry yeast (from a 1/4-oz package), sugar, all-purpose flour, salt, eggs, unsalted butter, softened, dried mission figs , stems discarded and figs chopped (1 1/2 cups), walnuts (2 oz), chopped, white grape juice, dry fruity white wine such as riesling, unsalted butter, plus 1 tbsp melted, chopped walnuts, whole milk, all-purpose flour, eggs, separated, maytag blue cheese, crumbled (1 cup)

ground cumin, salt, ground cardamom, ground black pepper, olive oil, walnuts, sugar, maytag blue cheese, crumbled, divided, fresh chevre cheese (goat cheese), cream cheese, room temperature, butter, room temperature, brandy, minced scallion, minced parsley, minced chives

bread crumbs for coating ramekins, maytag blue cheese, eggs, separated, ground walnuts, fresh white bread, cut in 1/2-inch cubes, salt and pepper, walnuts, olive oil, chiffonade of mint, cracked black pepper