Type what you have

Ingredients

• ✓ pecan
• farfalle pasta
• cilantro
• walnut
• parmesan cheese
• garlic
• white wine vinegar
• cayenne pepper
• salt
• olive oil

Instructions

1. 1 Bring a large pot of salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, 8 to 10 minutes; drain well.
2. 2 Blend cilantro, nuts, Parmesan, garlic, vinegar, cayenne pepper, and salt in a food processor or blender. Add 1/4 cup olive oil and blend until combined. Add remaining olive oil until pesto reaches desired consistency.
3. 3 Pour pesto into a small saucepan and cook over low heat, stirring constantly, until pesto is warmed and begins to simmer. Pour over cooked pasta and toss to coat.

By Gena Urias

Ingredients

• ✓ pecan
• asparagus
• butter
• mushroom
• onion
• garlic powder
• basil
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Steam the asparagus spears in a basket-style steamer over boiling water until tender, 5 to 10 minutes. Drain and remove to a serving dish; keep warm.
2. 2 Meanwhile, melt half of the butter in a large skillet over medium-high heat. Once melted (it's ok if it begins to brown), stir in the sliced mushrooms, and cook until they brown, soften, and begin to release their liquid; pour into a serving dish, and set aside. Melt the remaining butter in the skillet, and stir in the onions. Cook until the onions soften and turn translucent, about 3 minutes. Season with garlic powder, basil, salt and pepper. Stir in the chopped pecans, and cook for a minute more.
3. 3 Sprinkle the onion mixture with half of the Parmesan cheese, and stir in the reserved mushrooms. Pour over the asparagus in the serving dish and sprinkle with remaining cheese.

By Carrie Causey

Ingredients

• ✓ pecan
• butter
• zucchini
• parmesan cheese

Instructions

1. 1 In a large skillet, melt 1 tablespoon butter over medium heat. Add pecans; cook and stir until lightly browned, about 5 minutes. Remove pecans from skillet.
2. 2 Add remaining 2 tablespoons butter to the skillet, and melt. Add zucchini, and saute until soft. Toss with pecans and cheese. Serve.

By luckyglenn1

Ingredients

• ✓ pecan
• sweet potato
• margarine
• pineapple

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Arrange the sweet potatoes on a baking sheet, and bake in preheated oven for 1 hour.
3. 3 Cut a slit into the top of each potato. Carefully scoop out the pulp from the potato, leaving the skins intact; place the potato in a large bowl. Add the margarine and pineapple to the potato and stir together. Stuff the potato mixture back into the reserved potato skins. Sprinkle the pecans over each potato.
4. 4 Return the stuffed potato skins to the oven; bake another 12 minutes.

By michellej

Ingredients

• ✓ pecan
• olive oil
• onion
• spinach
• water

Instructions

1. 1 Heat the oil in a medium saucepan over medium heat, and saute the onion until tender. Stir in the spinach and water, and cook until wilted. Mix in the pecans, and continue to cook and stir until warm.

By Lisa-Michelle Boucher

Ingredients

• ✓ pecan
• sweet potato
• cream cheese
• brown sugar
• cinnamon

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Bake sweet potatoes in the preheated oven until tender, about 1 hour and 15 minutes. Set aside until cool enough to handle.
3. 3 Cut a thin lengthwise slice from the top of each sweet potato and discard slice. Scoop pulp from sweet potatoes, leaving thin shells. Place pulp into a bowl and mash with cream cheese. Stir brown sugar, pecans, and cinnamon into mixture and fill sweet potato shells with pulp. Place filled sweet potatoes onto a baking sheet.
4. 4 Bake until sweet potatoes are heated through, 15 to 20 minutes.

By lepowers

Ingredients

• ✓ pecan
• ✓ pecan
• herb-seasoned bread stuffing mix
• turkey breast
• cranberry
• olive oil
• lettuce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Prepare stuffing mix according to package directions. Set aside to cool.
2. 2 With a sharp knife, butterfly breasts open to lay flat. Place each breast between two sheets of waxed paper, and flatten with a mallet. Spread the prepared stuffing to within 1/4 inch of the edge of each breast. Sprinkle each one with chopped pecans and dried cranberries, reserving some of the cranberries for garnish. Roll up tightly in a jellyroll style, starting with the long end. Tuck in ends, and tie in sections with string, about 4 sections around the middle and one running the length of the roll to secure the ends.
3. 3 Heat olive oil in a large cast iron skillet over medium-high heat. Carefully brown rolls on all sides.
4. 4 Place skillet in oven, uncovered. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, or until the internal temperature is at 170 degrees F (78 degrees C) when taken with a meat thermometer. Do not let these get overly dry.
5. 5 Allow rolls to set for 15 minutes before removing string, and slicing into 1/2 to 3/4 inch circles. Leave one roll whole, and slice the other for presentation. Stuffing will be spiraled into meat. Present on your prettiest platter on a bed of curly lettuce, and garnish by sprinkling with the remaining 1/2 cup pecan halves and the reserved dried cranberries.

By Esther Nelson

Ingredients

• ✓ pecan
• butter
• olive oil
• salmon fillet
• greek seasoning

Instructions

1. 1 Set a cast iron skillet over high heat. Add olive oil and butter. When butter melts, swirl the skillet to combine oil and butter.
2. 2 Sprinkle salmon fillet with Greek seasoning. Carefully add fillet to skillet and reduce heat to medium-low. Cover skillet with a tempered glass lid and cook until salmon flakes easily with a fork, about 12 minutes.
3. 3 Add pecans to the skillet and toast lightly, 1 to 2 minutes.
4. 4 Remove salmon from skillet and serve immediately topped with pecans.

By thedailygourmet

Ingredients

• ✓ pecan
• apple
• cranberry
• white sugar
• butter
• oat

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix apples, cranberries, 1 cup pecans, 1 cup sugar, and 1/2 cup butter together in a bowl; divide between two 8x8-inch baking dishes.
3. 3 Stir 1 cup pecans, oats, 1/2 cup sugar, and 1/4 cup butter together in a bowl; sprinkle over each cranberry mixture.
4. 4 Bake in the preheated oven until bubbling and topping is lightly browned, 30 to 40 minutes.

By L April Williams

Ingredients

• ✓ pecan
• brussels sprout
• olive oil
• orange juice
• cranberry
• ginger

Instructions

1. 1 Shred Brussels sprouts in a food processor.
2. 2 Heat olive oil in a skillet over medium heat; cook and stir shredded Brussels sprouts in the hot oil until slightly softened, about 5 minutes. Reduce heat to low; cook and stir pecans into the Brussels sprouts until pecans are fragrant and toasted, about 2 minutes.
3. 3 Stir orange juice into Brussels sprouts mixture; fold in cranberries and ginger. Simmer mixture until juice is mostly evaporated, about 5 minutes.

By uwjester

Ingredients

• ✓ pecan
• baby salad green
• cherry
• parmesan cheese
• balsamic vinaigrette salad dressing

Instructions

1. 1 Mix baby salad greens, pecans, dried cherries, and Parmesan cheese in a large bowl. Drizzle vinaigrette over the salad; toss to coat evenly.

By Cathy Gonzales

Ingredients

• ✓ pecan
• sweet potato
• butter
• brown sugar
• coffee flavored liqueur
• raisin

Instructions

1. 1 Place the sweet potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
2. 2 Return the pot to the stove over medium heat. Add the butter and brown sugar; cook and stir about 5 minutes until the sugar begins to caramelize. The sugar will be foamy at first, then the foam will subside and the sugar will begin to caramelize; cook until the color darkens slightly. Carefully stir in the coffee liqueur, then return the potatoes to the pot. Stir in the raisins and toasted pecans until the potatoes are slightly mashed and everything is well mixed.

By BOOWEEZIE

Ingredients

• ✓ pecan
• sweet potato
• brown sugar
• milk
• butter
• all-purpose flour
• coconut

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
2. 2 Boil the sweet potatoes in a large saucepan approximately 10 minutes, or until tender.
3. 3 In a large bowl, mix together the sweet potatoes, brown sugar, milk, butter and flour. Transfer the mixture to the baking dish. Sprinkle with pecans and coconut.
4. 4 Bake 30 minutes in the preheated oven.

By Sara

Ingredients

• ✓ pecan
• camembert cheese
• orange juice
• apple
• brown sugar
• molasses
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Use a sharp knife to remove the top rind from the Camembert; leave the rind on the sides and bottom. Place the cheese, cut-side up, in a baking dish just larger than the cheese, or in a Brie baker.
3. 3 Combine orange juice, apples, pecans, brown sugar, molasses, and cinnamon in a small microwave-safe dish and heat for in the microwave for 1 minute. Spread evenly over the top of the Camembert.
4. 4 Bake on the center rack of the preheated oven until gooey and soft in the middle, 15 to 20 minutes; do not overcook as it will turn buttery. Serve warm.

By KCinAZ Cooks

Ingredients

• ✓ pecan
• honeynut squash
• butter
• black pepper
• salt
• cinnamon
• maple syrup

Instructions

1. 1 Scrub any dirt off the squashes, slice them in half lengthwise, remove the seeds, and lay them cut-side up on a cutting board.
2. 2 Put 1 teaspoon butter in the cavity of each squash half, and sprinkle with salt, pepper, and cinnamon. Place them directly on the air fryer basket pan.
3. 3 Set air fryer to air-roast at 400 degrees F (200 degrees C) and cook until the squash is tender, about 25 minutes. Drizzle with maple syrup and sprinkle with chopped pecans if desired.

By Marcia

Ingredients

• ✓ pecan
• carrot
• olive oil
• italian seasoning
• panko bread crumb

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Toss carrots with olive oil and Italian seasoning in a bowl; transfer to a rimmed baking sheet.
3. 3 Roast in the preheated oven for 15 minutes. Sprinkle pecans and panko bread crumbs on top; continue roasting until golden, about 5 minutes more. Serve immediately.

By thedailygourmet

Ingredients

• ✓ pecan
• buttermilk baking mix
• paprika
• salt
• poultry seasoning
• sage
• chicken
• evaporated milk
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch baking dish.
2. 2 In a shallow dish, combine the biscuit mix, pecans, paprika, salt, poultry seasoning and sage.
3. 3 Dip the chicken pieces in the evaporated milk then coat generously with the pecan mixture. Place pieces in the prepared baking dish and drizzle with the melted butter or margarine.
4. 4 Bake at 350 degrees F (175 degrees C) for 1 hour or until juices run clear.

By Mary Ann Benzon

Ingredients

• ✓ pecan
• olive oil
• stevia powder
• chipotle powder
• kale
• olive oil
• salt
• apple
• feta cheese

Instructions

1. 1 Heat olive oil in a cast iron skillet over medium-high heat. Add pecans; cook and stir until fragrant, about 5 minutes. Transfer to a small bowl and sprinkle with stevia and chipotle powder; toss until well coated.
2. 2 Place kale in a large bowl. Drizzle with olive oil and sprinkle with salt. Massage until leaves begin to soften, about 2 minutes. Add diced apple and spiced pecans. Fold in feta cheese.

By GurlieGyrl

Ingredients

• ✓ pecan
• bacon
• green bean
• water
• black pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon to the hot pot and cook until browned, about 5 minutes. Add green beans and cook for 1 minute. Add water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer green beans to a serving dish and sprinkle with toasted pecans and pepper.

By thedailygourmet

Ingredients

• ✓ pecan
• orange juice
• white sugar
• brown sugar
• cranberry
• orange
• crystallized ginger
• cinnamon

Instructions

1. 1 Combine orange juice and both sugars in a saucepan over medium heat and allow the sugar to melt down. Add cranberries, 3/4 of the orange zest, and crystallized ginger.
2. 2 Cook sauce, mashing down berries, over medium-low heat for 10 minutes.
3. 3 Meanwhile, toast pecans in a small skillet over medium heat until fragrant, 2 to 3 minutes. Set aside.
4. 4 Stir cinnamon and chopped pecans into the cranberry sauce until well combined. Transfer cranberry sauce to a serving dish and top with remaining orange zest.

By thedailygourmet

Ingredients

• ✓ pecan
• yam
• apple
• brown sugar
• cinnamon
• margarine

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C).
2. 2 Mix the yams and apples, and place into the bottom of a 2-quart casserole dish. Stir the pecans, sugar, and cinnamon together in a bowl; scatter over the yams and apples. Drizzle the margarine over the mixture.
3. 3 Bake in the preheated oven until the topping begins to brown, basting 1 or 2 times while cooking, about 20 minutes.

By Gloria Taylor

Ingredients

• ✓ pecan
• sweet potato
• brown sugar
• butter
• milk
• egg
• vanilla extract
• butter
• all-purpose flour

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a casserole dish.
2. 2 Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash. Measure 3 cups mashed sweet potato and transfer to a large bowl.
3. 3 Beat sweet potatoes, brown sugar, 1/2 cup butter, milk, eggs, and vanilla extract together with an electric hand mixer in a bowl until smooth and creamy; pour into the prepared casserole dish.
4. 4 Pour 1/3 cup melted butter over pecans in a bowl; stir to coat. Add flour; stir until combined. Sprinkle pecan mixture over sweet potato mixture.
5. 5 Bake in the preheated oven until heated through and bubbling, 20 to 25 minutes.

By Brooke Thesen

Ingredients

• ✓ pecan
• chicken breast
• mayonnaise
• chutney
• curry powder
• pepper
• grape
• onion

Instructions

1. 1 In a large saucepan, simmer chicken breasts in water for about 7 to 10 minutes, or until cooked through. Drain, cool, and tear into small pieces with a fork.
2. 2 In a large bowl, combine mayonnaise, chutney, curry powder, and pepper. Stir in chicken, pecans, grapes, and onions. Chill.

By KWARD

Ingredients

• ✓ pecan
• yam
• sugar
• milk
• butter
• egg
• brown sugar
• butter
• all-purpose flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
2. 2 Put yams in a microwave safe bowl; heat in the microwave oven until softened, about 75 seconds.
3. 3 Transfer cooked yams to a large mixing bowl; add white sugar, milk, 1/2 cup butter, and eggs and beat with a hand mixer until smooth. Pour the yam mixture into the prepared baking dish.
4. 4 Mix brown sugar, pecans, 1/2 cup butter, and flour together in a bowl with a wooden spoon until crumbly, sprinkle over the yam mixture to cover.
5. 5 Bake in preheated oven until golden brown, about 30 minutes.

By KCOOPER78

Ingredients

• ✓ pecan
• mini phyllo tart shell
• apricot preserves
• chocolate chip
• brown sugar
• half-and-half
• honey
• rum extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or foil.
2. 2 Place the phyllo cups on the baking sheet. Add about 1/4 teaspoon apricot preserves to each cup, followed by 1/4 teaspoon mini chocolate chips; set aside.
3. 3 Combine pecans, brown sugar, half-and-half, honey, and rum extract in a small mixing bowl. Stir well. Distribute the pecan mixture equally among the phyllo cups.
4. 4 Bake in the preheated oven until edges start to turn golden brown, about 10 minutes. Let cool for about 10 minutes before serving.

By lutzflcat

Ingredients

• ✓ pecan
• apple
• cinnamon red hot candy
• water
• sweet potato
• brown sugar
• pineapple
• marshmallow

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large pot over medium heat, combine the candies and water. Stir until candies are dissolved.
3. 3 Add the apples and baste frequently until apples begin to soften. Remove from heat and allow to cool.
4. 4 Mix together the sweet potatoes, brown sugar, pineapple and pecans.
5. 5 Stuff the cooled apples with the sweet potato mixture. Mound any remaining mixture on top of apples.
6. 6 Place in 4 quart casserole dish and bake for 20 minutes; place a marshmallow on each apple, return to oven and cook until marshmallows are golden brown.

By Beverly

Ingredients

• ✓ pecan
• cranberry
• orange
• white sugar
• orange juice
• cinnamon
• nutmeg
• mace
• yam

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Combine cranberries, orange slices, sugar, pecans, orange juice, cinnamon, nutmeg, and mace in a 2-quart baking dish.
3. 3 Bake in preheated oven until cranberries soften, about 30 minutes. Stir yams into cranberry mixture and continue baking until heated through, about 15 minutes more.

By Erika Glasco

Ingredients

• ✓ pecan
• spring green salad mix
• kale
• sugar
• mandarin orange
• strawberry
• poppy seed
• raspberry vinaigrette

Instructions

1. 1 Mix salad mix, kale, and sugar together in a large bowl. Add mandarin oranges, strawberries, pecans, and poppy seeds. Top with raspberry vinaigrette and toss to combine. Serve immediately.

By Sarah

Ingredients

• ✓ pecan
• cooking spray
• rockfish
• butter
• panko bread crumb
• seafood seasoning

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil or parchment paper, then grease with cooking spray.
2. 2 Place frozen rockfish on the prepared baking sheet and pour melted butter over fish.
3. 3 Mix together pecans, bread crumbs, and seafood seasoning in a medium bowl until well combined. Sprinkle evenly over fish, pressing gently into the top.
4. 4 Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes. Turn on the oven's broiler. Broil for 1 to 2 minutes, making sure not to burn crust. Serve hot.

By thedailygourmet

Ingredients

• ✓ pecan
• sweet potato
• eggnog
• butter
• white sugar
• salt
• ginger
• clove
• orange zest

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C).
2. 2 Mix sweet potatoes, eggnog, butter, sugar, salt, ginger, clove, orange zest, and pecans in a large bowl. Pour into a 2-quart baking dish.
3. 3 Bake in the preheated oven until heated through and golden on top, about 40 minutes.

By Momof6