8919 pears gianduja hazelnuts Recipes

cuphazelnuts, toasted , loose skins rubbed off in a kitchen towel, and cooled, sugar, all-purpose flour, cold unsalted butter, softened, eggs, vanilla extract, almond extract, tart shell, firm-ripe bosc or anjou pears, apricot preserves, heated and strained

unsalted butter, vanilla extract, all purpose flour (sifted, then measured), unsweetened cocoa powder (preferably dutch-process; sifted, then measured), eggs, sugar, imported gianduja bars (hazelnut-flavored milk chocolate, such as callebaut), chopped, crisp rice cereal, hazelnuts, toasted, husked, finely chopped, imported gianduja bars (hazelnut-flavored milk chocolate, such as callebaut), chopped, chilled heavy whipping cream, scant ) salt, water, tuaca (sweet citrus-flavored liqueur) or frangelico (hazelnut-flavored liqueur), unsweetened cocoa powder, powdered sugar

sweet white wine, sugar, sugar, honey, fresh lemon zest, fresh orange zest, cardamom, vanilla bean , split in half lengthwise, anjou pears, peeled and cut in half, hazelniut ice cream, toasted and chopped hazelnuts, fresh mint, half-and-half, sugar, vanilla bean (split in half lengthwise and scraped), vanilla extract, egg yolks, shelled hazelnuts, shelled and chopped

unsweetened pomegranate juice, fresh lemon juice, roasted hazelnut oil or extra-virgin olive oil, kosher salt, minced fresh thyme leaves, freshly ground black pepper, spinach leaves (about 2 lightly packed qts.), shredded radicchio (from 1 head ), pomegranate seeds, coarsely chopped toasted hazelnuts, firm-ripe bartlett pear

hazelnuts, toasted, husked, golden brown sugar, unsalted butter, room temperature, all purpose flour, frangelico (hazelnut liqueur), amaretto or brandy, anjou or bosc pears, peeled, halved, apple juice, pure maple syrup

hazelnuts, balsamic vinegar, honey, crystallized ginger, bartlett pears , fully ripe works best, lemon juice, head butter lettuce, rinsed and dried

lemon juice, butter, melted (no substitutes), vanilla, ripe pears , halved lengthwise and cored, sugar, chocolate hazelnut spread (such as nutella), hazelnut-flavored liqueur (optional), chopped toasted hazelnuts

golden brown sugar, all purpose flour, butter, melted, fresh lemon juice, ground cinnamon, ground nutmeg, ripe anjou pears, peeled, cored , cut into 3/4-inch pieces (about 5 cups), all purpose flour, sugar, ground cinnamon, unsalted butter, cut into 1/2-inch pieces, room temperature, hazelnuts, toasted, husked, coarsely chopped, easy pie crust

lime juice, honey, olive oil, bartlett pears, thinly sliced, watercress, toasted hazelnuts

your favourite cinnamon raisin bread, pear, peeled,cored and sliced, dried cherries or 3 tbsp cranberries, chopped hazelnuts, brown sugar, pure vanilla extract, eggs, beaten, heavy cream or 1 1/2 cups half-and-half, powdered sugar

hazelnuts (4 1/2 oz), all-purpose flour, sugar, salt, cold unsalted butter, cut into tbsp, egg, separated, ice water, firm, ripe pears , such as bartlett or anjou--peeled, halved, cored and cut lengthwise into 1/4-inch wedges, apple jelly, melted

ground pork sausage, stalks celery, sliced, onion, chopped, butter or margarine, melted, red pears, chopped, garlic, minced, day-old french bread, cubed, sweet red peppers, chopped, toasted, chopped hazelnuts, chopped fresh sage, coarsely ground pepper, turkey or chicken broth

hazelnuts, toasted, whole milk, heavy cream, sugar, coarse salt, milk chocolate, finely chopped (use top quality with at least 30% cocoa solids), egg yolks, vanilla extract

hazelnuts, creme fraiche (see note ), white balsamic vinegar, honey, salt, loosely packed gourmet mixed salad greens, asian pears or other pears, cut into wedges, dried cranberries, fresh sage leaves , cut into thin strips

hazelnuts, creme fraiche (see note ), white balsamic vinegar, honey, salt, loosely packed gourmet mixed salad greens, asian pears or other pears, cut into wedges, dried cranberries, fresh sage leaves , cut into thin strips

water, sugar, hazelnuts, unsalted butter, firm-ripe bosc pears (about 2 1/4 lb total), stems intact, hazelnut-flavored liqueur (preferably frangelico), fresh lemon juice , or to taste, vanilla extract

dijon mustard, garlic clove, crushed, red wine vinegar, olive oil, hazelnut oil (i used grapeseed oil), cream, salt and pepper, pears, olive oil, red wine vinegar, caster sugar, beans , topped and tailed, hazelnuts , roasted peeled and chopped

hazelnuts (about 2 oz), toasted, husked, cooled, sugar, salt, unbleached all purpose flour, chilled unsalted butter , cut into 1/4-inch pieces, ice water, dried figs (about 7 oz), stemmed, quartered, sugar, unbleached all purpose flour, fresh lemon juice, grated lemon peel, pears, peeled, quartered, cored, thinly sliced