Type what you have

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
• 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
• 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
• 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
• 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
• brown sugar
• butter
• pumpkin pie spice
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Prick potatoes several times with a fork and place on a baking sheet.
2. 2 Bake in the preheated oven until potatoes easily pierced with a sharp knife, about 1 ½ hours. Cool for at least 20 minutes. Leave the oven on.
3. 3 Combine brown sugar, ½ cup butter, pecans, and pumpkin pie spice in a bowl; set topping aside.
4. 4 Peel potatoes; cut crosswise into ¾-inch thick slices.
5. 5 Lightly grease a 9x13-inch ceramic or glass baking dish with 2 teaspoons butter. Layer ½ potato slices in a single layer in the prepared baking dish. Spoon a bit of topping over each slice. Layer in remaining ½ potato slices; sprinkle with remaining topping.
6. 6 Bake, uncovered, in the preheated oven until bubbly and brown, about 20 minutes. Serve potatoes topped with some sauce from the pan.

By Stiritup

Ingredients

• ✓ pecan
• butternut squash
• red onion
• olive oil
• spinach
• dried cranberry

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
2. 2 Slice butternut squash cross-wise into 1-inch slices; peel and clean each slice, removing and discarding seeds and stringy pulp from the center. Cut cleaned slices into 1-inch cubes.
3. 3 Toss squash cubes, onion, and olive oil together in a bowl until coated; transfer to the prepared baking sheet.
4. 4 Roast in the preheated oven until squash is tender and starting to brown, 25 to 30 minutes.
5. 5 Toss squash mixture, spinach, dried cranberries, and pecans together in a serving bowl and serve warm.

By Marcia

Ingredients

• ✓ pecan
• buttercup squash
• red apple
• lemon
• brown sugar
• cinnamon
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place buttercup squash halves in a baking dish.
2. 2 Place apples in a large bowl; cover with lemon juice. Stir in all but 1 tablespoon pecans, brown sugar, and cinnamon; spoon into buttercup squash halves. Sprinkle remaining 1 tablespoon pecans on top. Dot 1 ½ teaspoons butter over each squash.
3. 3 Bake in the preheated oven until squash is tender, about 45 minutes.

By Volleyballmom

Ingredients

• ✓ pecan
• cranberry
• white sugar
• water
• cherry gelatin
• celery
• apple

Instructions

1. 1 Stir cranberries, sugar, and water together in a saucepan; cook over medium heat, stirring often, until most of the berries have popped open, about 20 minutes.
2. 2 Remove saucepan from heat. Stir gelatin into the cranberries mixture until dissolved completely; add celery, apple, and pecans and stir. Pour into a glass 13x9-inch dish.
3. 3 Refrigerate until set in the center, 10 to 12 hours.

By Kristy

Ingredients

• ✓ pecan
• chicken breast
• maple syrup
• all-purpose flour
• salt
• butter
• vegetable oil

Instructions

1. 1 On waxed paper, combine pecans, flour, and salt.
2. 2 Brush chicken breasts all over with maple syrup. Coat chicken breasts completely with nut mixture.
3. 3 In a large skillet over medium heat, melt butter and stir in vegetable oil. Add chicken, and cook for 12 to 15 minutes until chicken is browned on all sides and tender.

By Rhoda McIntosh

Ingredients

• ✓ pecan
• butternut squash
• olive oil
• brown sugar
• sea salt
• cinnamon
• cayenne pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
2. 2 Combine squash, olive oil, brown sugar, sea salt, cinnamon, and cayenne pepper in a large bowl; toss until squash is evenly coated. Spread squash in an even layer onto the prepared baking sheet.
3. 3 Roast in the preheated oven, turning midway through, until edges are lightly browned and centers are tender, 40 to 45 minutes. Transfer to a serving dish and garnish with nuts.

By Mel Perry

Ingredients

• ✓ pecan
• cooking spray
• maple syrup
• mayonnaise
• salt
• panko bread crumb
• chicken breast

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place a wire rack onto a baking sheet and lightly coat with cooking spray.
2. 2 Combine maple syrup, mayonnaise, and salt in a bowl. Combine panko and pecans in a separate bowl.
3. 3 Dip chicken in syrup mixture, then press into panko mixture. Place breaded chicken onto the prepared rack. Repeat with remaining chicken.
4. 4 Bake in the preheated oven until an instant-read thermometer inserted into centers reads at least 165 degrees F (74 degrees C), 15 to 20 minutes.

By Greubel Rosie

Ingredients

• ✓ pecan
• butter
• onion
• butternut squash
• parsley
• salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place pecans on an ungreased baking sheet.
3. 3 Bake pecans in the preheated oven until toasted, 5 to 8 minutes.
4. 4 Peel squash and remove seeds. Cut into 1/2-inch cubes to yield about 6 cups squash.
5. 5 Melt butter in a heavy large skillet over low heat. Add onion and sauté until very tender, about 15 minutes. Add squash and toss to coat. Cover and cook, stirring frequently, until squash is tender but still holds its shape, about 15 minutes. Season with salt and pepper.
6. 6 Stir in 1/2 of the pecans and 1/2 of the parsley. Transfer mixture to a bowl. Sprinkle with remaining pecans and parsley, then serve.

By Christine L

Ingredients

• ✓ pecan
• pork loin
• all-purpose flour
• salt
• pepper
• butter
• honey

Instructions

1. 1 In a shallow dish, mix together flour, salt and pepper. Dredge pork cutlets in the flour mixture.
2. 2 In a large skillet, melt butter over medium-high heat. Add chops, and brown both sides. Transfer to a warm plate.
3. 3 Mix honey and pecans into the pan drippings. Heat through, stirring constantly. Pour sauce over cutlets.

By Karena

Ingredients

• ✓ pecan
• cooking spray
• rosemary
• salt
• black pepper
• all-purpose flour
• trout fillet
• egg

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
2. 2 Mix pecans, rosemary, salt, and black pepper in a shallow bowl. Place flour in a separate shallow bowl. Dip trout fillets in flour and shake off excess; dip fish into beaten egg, then into seasoned pecans, lightly pressing pecan coating onto fish. Arrange fillets on the prepared baking sheet.
3. 3 Bake in preheated oven until fish flakes easily with a fork, 10 to 12 minutes.

By Devin

Ingredients

• ✓ pecan
• sweet potato
• olive oil
• brie cheese
• sausage bite
• cranberry
• rosemary
• honey

Instructions

1. 1 Heat oven to 425 degrees F.
2. 2 Toss sweet potato rounds with olive oil and arrange in a single layer on a sheet pan.
3. 3 Bake for 15 minutes or until cooked through (smaller rounds cook faster).
4. 4 Top sweet potato rounds with a slice of Brie.
5. 5 Slice Grimm's Sausage Bites and add 3 to 4 pieces to each sweet potato round.
6. 6 Garnish with cranberries, chopped pecans, and fresh rosemary.
7. 7 Apply a drizzle of honey to each round.
8. 8 Serve immediately.

By Grimm's Fine Foods

Ingredients

• ✓ pecan
• goat cheese
• red pepper
• garlic
• salt
• black pepper
• chicken breast
• pancetta

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil or parchment paper.
2. 2 Mix goat cheese, red pepper, pecans, and garlic together in a bowl; season with salt and pepper. Lay each cutlet onto two slices of pancetta.
3. 3 Sandwich each chicken cutlet between two sheets of plastic wrap; pound chicken with a kitchen mallet to about 1/4 inch thick. Spoon goat cheese mixture onto the chicken cutlets. Roll chicken and pancetta around the goat cheese mixture and place onto prepared baking sheet with the seam side down. Season each roll with salt and pepper.
4. 4 Cook until the chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center of the rolls should read at least 165 degrees F (74 degrees C).

By jkjwebber

Ingredients

• ✓ pecan
• brussels sprout
• pancetta
• olive oil
• kosher salt
• brown sugar
• butter
• aluminum foil

Instructions

1. 1 Preheat the oven to 400 degrees F. Toss the Brussels sprouts with pancetta, olive oil, 1 teaspoon salt and 1 tablespoon of the brown sugar. Place in a casserole pan and cover the pan with a sheet of Reynolds Wrap® Aluminum Foil.
2. 2 Roast for 30 minutes, then remove the foil and continue roasting until the Brussels sprouts are lightly browned around the edges, about 10 to 15 minutes more. Remove from oven and set aside.
3. 3 Melt the butter and remaining tablespoon brown sugar in a medium-sized frying pan over medium heat, stirring every few minutes. Once the sugar has melted, add the pecans and stir to coat. Let them sit for a few minutes until they smell toasty, then stir. Continue to stir every few minutes until most of the pecans are lightly browned and very aromatic.
4. 4 Remove the pan from the heat and empty the mixture onto a large baking sheet lined with Reynolds® Parchment Paper. Smooth the pecans so they are in one layer, then sprinkle with 1/2 teaspoon salt. Place the pan in the freezer for 10 minutes to allow the nuts to harden, then remove the pan and separate the pecans by hand.
5. 5 Toss the roasted Brussels sprouts with caramelized pecans before serving.

By Reynolds KitchensR

Ingredients

• ✓ pecan
• cream cheese
• cheddar cheese
• pear
• scallion
• salt
• black pepper
• plastic wrap

Instructions

1. 1 Stir cream cheese, Cheddar, pear, scallion white, salt, and pepper together in a medium bowl.
2. 2 Coat a large piece of plastic wrap with cooking spray. Scoop the cheese mixture onto it. Using the plastic wrap to help you, form the cheese mixture into a ball, then completely wrap in plastic. Refrigerate for at least 1 hour and up to 2 days.
3. 3 Just before serving, combine pecans and the reserved scallion greens in a shallow dish. Roll the cheese ball in the mixture, pressing to adhere.

By Reynolds KitchensR

Ingredients

• ✓ pecan
• chicken breast
• green grape
• celery
• parsley
• mayonnaise
• sour cream
• ginger
• white pepper

Instructions

1. 1 Combine chicken, grapes, celery, pecans, and parsley in a bowl; set aside.
2. 2 Whisk mayonnaise, sour cream, ginger, and white pepper together in a separate bowl; gently stir into chicken mixture. Cover the bowl with plastic wrap; refrigerate until chilled, 1 to 2 hours.

By LynnNM

Ingredients

• ✓ pecan
• baking spray
• confectioners' sugar
• yellow cake mix
• egg
• water
• cranberry
• granulated sugar
• orange marmalade
• whipped cream

Instructions

1. 1 Preheat oven to 350 degrees F. Spray 2 (15x10x1-inch) baking pans with baking spray. Line with parchment paper; spray with additional baking spray. Set aside. Sprinkle 2 clean kitchen towels with 1/4 cup each confectioners' sugar; set aside.
2. 2 Beat cake mix, eggs and water in large bowl with electric mixer on low speed 30 seconds or until well blended. Beat on medium speed 2 minutes. Pour evenly into prepared pans.
3. 3 Bake 12 to 15 minutes or until wooden pick inserted in centers comes out clean. Run knife or small spatula around rims of pans to loosen cakes. Immediately invert each cake onto a prepared towel; remove pan. Carefully peel off paper. Starting at one of the short sides, roll up each cake and towel to form 2 separate rolls. Cool completely on wire racks.
4. 4 Meanwhile, combine cranberries and granulated sugar in medium saucepan; cook over medium heat 10 minutes or until juice of cranberries is released and sugar is dissolved, stirring occasionally. Stir in pecans. Cool completely.
5. 5 Unroll cakes. Spread 1/2 cup marmalade evenly over each cake to within 1 inch of edges; top evenly with cranberry mixture. Re-roll cakes, using towels as guide. Trim ends of each cake. Cut each cake into 10 slices. Top each slice with a serving of Reddi-wip. Serve immediately.

By Reddi-wip

Ingredients

• ✓ pecan
• salmon fillet
• salt
• black pepper
• mayonnaise
• garlic
• dill
• lemon

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Cut salmon into smaller, equal-sized portions if needed. Pat dry. Season with salt and pepper.
3. 3 Mix mayonnaise, garlic, dill, and lemon juice together in a bowl. Season with salt.
4. 4 Place the pecans in a food processor. Pulse for 1 second and check the size of the pieces. You want it to be not quite powdery, but still with some larger chunks. Continue to pulse in 1-second bursts until desired consistency is achieved.
5. 5 Place the salmon on a baking sheet. Layer the top of the salmon with aioli, then with pecans, until completely covered.
6. 6 Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.

By Dishing It

Ingredients

• ✓ pecan
• sweet potato
• egg
• white sugar
• heavy cream
• vanilla extract
• brown sugar
• all-purpose flour
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 2-quart casserole dish.
2. 2 Combine sweet potatoes, eggs, white sugar, heavy cream, and vanilla extract in a bowl; transfer to the prepared dish.
3. 3 Combine pecans, brown sugar, flour, and butter; mix until crumbly. Sprinkle over sweet potato mixture.
4. 4 Bake in the preheated oven for 30 minutes.

By MKENNON

Ingredients

• ✓ pecan
• sweet potato
• peach slice
• butter
• lemon juice
• brown sugar
• ginger
• salt
• coffee liqueur

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Arrange half the sweet potatoes in the bottom of the prepared baking dish. Layer with half of the peach slices and dot with half the butter. Repeat layering with remaining sweet potatoes and peach slices and sprinkle with lemon juice. Combine the brown sugar, ginger, and salt and mix well.
3. 3 Sprinkle the sugar mixture over the potatoes and peaches. Dot the casserole with remaining butter, and pour in the liqueur (see Cook's Note). Cover pan with aluminum foil.
4. 4 Bake in the preheated oven until sweet potatoes are tender, about 1 hour. Remove foil, sprinkle with pecans, and continue baking 10 to 15 minutes, until pecans are toasted and fragrant.

By Sherbg

Ingredients

• ✓ pecan
• salmon
• salt
• black pepper
• maple syrup
• apple cider vinegar
• paprika
• chipotle pepper powder
• onion powder

Instructions

1. 1 Place salmon fillets on a baking sheet; season with salt and black pepper.
2. 2 Combine pecans, maple syrup, vinegar, paprika, chipotle powder, and onion powder in a food processor; pulse until crumbly. Spoon pecan mixture on each salmon fillet, coating entire top surface. Refrigerate coated salmon, uncovered, for 2 to 3 hours.
3. 3 Preheat the oven to 425 degrees F (220 degrees C).
4. 4 Bake in the preheated oven until salmon flakes easily with a fork, 12 to 14 minutes.

By Health Nut

Ingredients

• ✓ pecan
• butternut squash
• acorn squash
• kabocha squash
• raisin
• parsley
• sage
• orange zest
• silken tofu
• sea salt

Instructions

1. 1 Preheat the oven to 400 degrees F. Arrange whole squash on a baking sheet and roast until the skin is papery and a fork inserted in 2 or 3 different spots reveals very tender flesh, about 1 1/4 hours. Set aside until cool enough to handle. Peel away the skin, and discard the seeds.
2. 2 Meanwhile, pulse raisins, pecans, parsley, sage and orange zest in a food processor until finely chopped and transfer to a bowl; wipe out food processor.
3. 3 In the clean food processor, puree warm squash and tofu until very smooth and creamy. (Reheat, if needed, in a medium pot over medium heat.) Transfer to a large bowl or platter, scatter raisin-sage mixture over the top and serve.

By Whole Foods Market®

Ingredients

• ✓ pecan
• sweet potato
• butter
• cinnamon
• orange juice
• egg
• salt
• liqueur
• brown sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place sweet potatoes in a large bowl. Beat with an electric mixer until light and fluffy. Mix in the butter, cinnamon, orange juice, eggs, salt, and liqueur. Transfer to a 2 quart casserole dish. Mix the pecans and brown sugar in a small bowl, and sprinkle evenly over the sweet potato mixture.
3. 3 Bake 30 to 40 minutes in the preheated oven, or until center is firm and edges are lightly browned.

By Emtmom

Ingredients

• ✓ pecan
• sweet potato
• brown sugar
• cinnamon
• nutmeg
• apple
• all-purpose flour
• brown sugar
• butter

Instructions

1. 1 Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil and cook 25 minutes, or until tender but firm. Drain, cool and cut into 1/4 inch slices.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking dish.
3. 3 In a small bowl, mix brown sugar, cinnamon and nutmeg.
4. 4 Layer sweet potatoes, brown sugar mixture and apples in the prepared baking dish.
5. 5 In a medium bowl, mix flour, brown sugar, butter and pecans. Sprinkle over the sweet potatoes.
6. 6 Bake in the preheated oven 30 minutes, or until lightly browned.

By Tamby Plue

Ingredients

• ✓ pecan
• chicken flavored dry stuffing mix
• water
• apple
• cranberry
• onion
• pork loin roast
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Coat a roasting pan with cooking spray.
2. 2 Combine stuffing mix and water in a bowl; stir in apple, cranberries, pecans, and onion. Set aside.
3. 3 Place pork loin on a flat work surface; trim fat and silverskin. Slice pork loin horizontally through the middle to within ½-inch of the other side, being careful not to cut all the way through. Open the 2 sides; spread them out like an open book. Place pork loin between two sheets of heavy plastic (resealable plastic freezer bags work well). Firmly pound pork loin with the smooth side of a meat mallet to a thickness of ½-inch.
4. 4 Season pork loin with salt and black pepper; spread reserved stuffing mixture onto cut side of pork loin. Roll pork loin into a firm cylinder; secure with cooking twine. Place in the prepared roasting pan.
5. 5 Bake in the preheated oven until pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Cover pork loin with two layers of aluminum foil; rest in a warm area for 10 minutes. Remove kitchen twine before slicing and serving.

By tahoegirl

Ingredients

• ✓ pecan
• bread crumb
• chicken breast
• butter
• dijon mustard
• brown sugar
• bourbon whiskey
• soy sauce
• worcestershire sauce
• butter
• green onion

Instructions

1. 1 Stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. Spread the mixture out on a plate. Press the chicken breasts into the mixture to coat on both sides. Heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. Place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.
2. 2 In a small saucepan, whisk together the Dijon mustard, brown sugar, bourbon, soy sauce, and Worcestershire sauce until smooth. Bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. Do not return to the heat.
3. 3 Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken, and sprinkle with green onion.

By PGRAFF