301390 pumpkin pecans shallot brown butter Recipes

pumpkin puree, splenda brown sugar for baking, cinnamon, egg substitute, skim milk

butter (no substitutions), light corn syrup, honey, sugar, eggs, vanilla, salt, chopped pecans, pie shells, unbaked, cream, for topping

pumpkin puree, splenda brown sugar blend, egg substitute, egg whites, vegetable oil, all-purpose flour, baking powder, cocoa, ground cinnamon, ground allspice, salt, ground nutmeg, semisweet chocolate chips

pecans (about 1/2 lb), light brown sugar, cornstarch, salt, eggs, whole milk, vanilla, well-chilled heavy cream

pecans, chopped, brown sugar , firmly packed, flour, eggs, butter, melted

green beans, pecans, chopped, unsalted butter, salt, chopped fresh parsley

pecan halves, lightly toasted, dry breadcrumbs , preferably japanese-style panko, trout fillets, salt and pepper, buttermilk, olive oil, butter, sage leaves, chopped, lemon , juice of, chicken broth

pumpkin puree, sugar, brown sugar, oil, salt, cinnamon, baking soda, vanilla, flour, nuts

eggs, sugar, vegetable oil, flour, baking powder, salt, ground cinnamon, shredded zucchini, chopped pecans, pecan halves, if desired, powdered sugar, butter, softened, vanilla, milk

butter, light corn syrup, sugar (can use 34 cup for a less sweet pie), eggs, slightly beaten, lemon juice, vanilla, salt, pecans, chopped, deep dish pie shells (if using homemade freeze in advance), semi-sweet chocolate chips or 1/4 cup milk chocolate chips

skate wings, cornmeal, salt and black pepper to taste, canola oil to cook, lemon grass caper brown butter vinaigrette, butter, drained capers, stalks minced lemon grass, white part only, lemon juice, sliced shallots, dijon mustard, salt and black pepper to taste, rice stick noodles , soaked in hot water, blanched snap peas, blanched snow peas, thai basil leaves , chiffonade, red bell pepper , julienne, juice of 1 lime, brown butter vinaigrette, salt and black pepper to taste

sea bass fillets or other firm white fish, sea salt and freshly ground black pepper, extra-virgin olive oil , to saute, brown butter brussels sprouts , recipe follows, triple mustard vinaigrette , recipe follows, unsalted butter, cipollini onions, peeled and cut into 1/6 s or 1/8 s, brussels sprouts , bases trimmed, outer leaves removed and halved, chicken stock , or as needed, bay leaf, salt and pepper, chopped thyme leaves, mustard seed, shallot, minced, champagne vinegar, whole grain mustard, honey, dry mustard, salt and pepper, extra-virgin olive oil, parsley, leaves only, chopped

cookies, vinegar, evaporated milk, butter, softened, brown sugar, eggs, vanilla extract, white flour, baking soda, baking powder, salt, diced pecans or walnuts or cashews (optional), browned butter frosting, butter (do not use margarine), powdered sugar, half-and-half or whole milk (may need a bit more), vanilla extract

butter, light corn syrup, honey, sugar, vanilla, salt, eggs, lightly beaten, chopped pecans, unbaked 9 inch pastry shell, cream or ice

butter, light corn syrup, honey, sugar, vanilla extract, salt, eggs, lightly beaten, chopped pecans, cream

pumpkin puree, dark brown sugar, cinnamon, ground ginger, nutmeg, apple cider, litter ginger ale- cold

butter, softened, brown sugar, egg yolks, vanilla extract, all-purpose flour, chopped pecans, salt, butter, powdered sugar, vanilla extract, half-and-half cream (*)