ISO: ISO candied pecan recipe w/out spiciness - all of the ones I've found using Google
- Thread starter lisainla
- Start date
In Search Of:
Here's a salad recipe with candied pecans: Grilled Pears with Candied Pecans Over Mixed Greens
http://www.recipezaar.com/135037
http://www.recipezaar.com/135037
dawn_mo
Well-known member
Hi Lisa, here are some salad recipes from my MIL from the archives.
Maneuvering around the archives is giving me brain freeze. There are so many recipes in there, and every once in awhile I get bounced to the "Mad City Mike" page at epi. Poor MCM, it isn't his fault that I have come to grrrr when I see his name pop up. Here are my MIL salad recipes. Her salads are simple but very very good. Probably popular recipes from the 50's or 60's. You will find the sugared pecan technique to be very easy.
* Exported from MasterCook *
SUGARED PECAN SALAD
Recipe By : Dorothy Hendricks
Serving Size : 6 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient --
Preparation Method
1 head iceberg lettuce --
shredded w/ a knife
1 can mandarin oranges in
juice -- drained
1 small red onion -- thinly
sliced
2 tablespoons vinegar
1/4 cup vegetable oil
1 teaspoon salt
2 tablespoons sugar
1 dash Tabasco sauce
1/2 cup pecans
In a small bowl mix 1 tablespoon sugar,
vinegar, salt, and vegetable oil together,
set aside. In a frying pan, stir 1
tablespoon of sugar with the pecans over
medium heat. Stir until the sugar melts and
carmelizes on the pecans. Toss all
ingredients together and serve immediately.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
SALAD WITH BACON VINAIGRETTE
Recipe By : Dorothy Hendricks
Serving Size : 6 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient --
Preparation Method1 head red leaf lettuce --
torn
1 small red onion -- thinly
sliced
6 pieces bacon -- chopped
1/4 cup cider vinegar
2 tablespoons sugar
Brown the bacon in heavy frying pan. Remove
pan from heat. Remove bacon to a paper
towel to drain. Remove all but 2 tablespoons
of bacon fat from frying pan. Add the
vinegar and sugar to the frying pan and mix.
Toss the salad with the bacon and
vinaigrette, and serve immediately.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
GRAPEFRUIT AND AVOCADO SALAD
Recipe By : Dorothy Hendricks
Serving Size : 6 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient --
Preparation Method1 large ruby red grapefruit
1 large avocado
1 head red leaf lettuce --
torn
1 pomegranate
1 recipe Aunt Alice's French
Dressing -- recipe follows
Peel the grapefruit and break into segments.
Remove fibrous skin from the meat of the
grapefruit. Peel the avocado and chop into
small pieces. Remove pomegranate seeds from
fruit and set aside. Arrange the lettuce in
individual salad bowls. Layer with
grapefruit segments and avocado pieces.
Drizzle Aunt Alice's French Dressing over
salad. Sprinkle pomegranate seeds over top,
and serve.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
AUNT ALICE'S FRENCH DRESSING
Recipe By : Dorothy Hendricks
Serving Size : 1 Preparation Time :0:00
Categories : This And That
Amount Measure Ingredient --
Preparation Method1 cup vegetable oil
1/2 cup cider vinegar
1/2 cup sugar
1 teaspoon salt
1 teaspoon pepper
1 teaspoon yellow mustard
1/2 cup ketchup
1 small onion -- minced or
grated
Shake all ingredients together vigorously.
Store leftover in refrigerator.
- - - - - - - - - - - - - - - - - -http://web.archive.org/web/20020815132123/food4.epicurious.com/HyperNews/get/archive_swap13201-13300/13239.html
Maneuvering around the archives is giving me brain freeze. There are so many recipes in there, and every once in awhile I get bounced to the "Mad City Mike" page at epi. Poor MCM, it isn't his fault that I have come to grrrr when I see his name pop up. Here are my MIL salad recipes. Her salads are simple but very very good. Probably popular recipes from the 50's or 60's. You will find the sugared pecan technique to be very easy.
* Exported from MasterCook *
SUGARED PECAN SALAD
Recipe By : Dorothy Hendricks
Serving Size : 6 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient --
Preparation Method
1 head iceberg lettuce --
shredded w/ a knife
1 can mandarin oranges in
juice -- drained
1 small red onion -- thinly
sliced
2 tablespoons vinegar
1/4 cup vegetable oil
1 teaspoon salt
2 tablespoons sugar
1 dash Tabasco sauce
1/2 cup pecans
In a small bowl mix 1 tablespoon sugar,
vinegar, salt, and vegetable oil together,
set aside. In a frying pan, stir 1
tablespoon of sugar with the pecans over
medium heat. Stir until the sugar melts and
carmelizes on the pecans. Toss all
ingredients together and serve immediately.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
SALAD WITH BACON VINAIGRETTE
Recipe By : Dorothy Hendricks
Serving Size : 6 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient --
Preparation Method1 head red leaf lettuce --
torn
1 small red onion -- thinly
sliced
6 pieces bacon -- chopped
1/4 cup cider vinegar
2 tablespoons sugar
Brown the bacon in heavy frying pan. Remove
pan from heat. Remove bacon to a paper
towel to drain. Remove all but 2 tablespoons
of bacon fat from frying pan. Add the
vinegar and sugar to the frying pan and mix.
Toss the salad with the bacon and
vinaigrette, and serve immediately.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
GRAPEFRUIT AND AVOCADO SALAD
Recipe By : Dorothy Hendricks
Serving Size : 6 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient --
Preparation Method1 large ruby red grapefruit
1 large avocado
1 head red leaf lettuce --
torn
1 pomegranate
1 recipe Aunt Alice's French
Dressing -- recipe follows
Peel the grapefruit and break into segments.
Remove fibrous skin from the meat of the
grapefruit. Peel the avocado and chop into
small pieces. Remove pomegranate seeds from
fruit and set aside. Arrange the lettuce in
individual salad bowls. Layer with
grapefruit segments and avocado pieces.
Drizzle Aunt Alice's French Dressing over
salad. Sprinkle pomegranate seeds over top,
and serve.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
AUNT ALICE'S FRENCH DRESSING
Recipe By : Dorothy Hendricks
Serving Size : 1 Preparation Time :0:00
Categories : This And That
Amount Measure Ingredient --
Preparation Method1 cup vegetable oil
1/2 cup cider vinegar
1/2 cup sugar
1 teaspoon salt
1 teaspoon pepper
1 teaspoon yellow mustard
1/2 cup ketchup
1 small onion -- minced or
grated
Shake all ingredients together vigorously.
Store leftover in refrigerator.
- - - - - - - - - - - - - - - - - -http://web.archive.org/web/20020815132123/food4.epicurious.com/HyperNews/get/archive_swap13201-13300/13239.html
I do them 2 different ways...
This first recipe is like Meryl posted, only I cook them in the microwave - super fast and easy:
Spiced Nuts
1 egg white
1 tsp. water
2-1/2 cups walnuts
3/4 cup sugar
1 tbl. pumpkin pie spice or blend of your choice
In a 1-1/2 quart microwave-safe bowl, beat egg white with water. Beat in sugar and spice with whisk. Toss nuts in it until coated then microwave on high for 5 minutes, stirring every 2 minutes. Spread immediately on waxed paper to cool.
NOTE: this foams up, so be sure to use the 1-1/2 qt. bowl.
Candied Pecans
(I think this was posted by somehere here at FK)
1/4 cup golden brown sugar, packed
1 tbl. olive oil
1 tbl. balsamic vinegar
1 cup pecan halves
Spray foil sheet with nonstick spray (or use Reynolds non-stick foil). Stir sugar, oil and vinegar in heavy medium skillet over med. heat until sugar melts and syrup bubbles (about 3 min.). Mix in pecans. Stir until nuts are toasted and syrup coats evenly, about 7 min. Turn onto prepared foil. Using fork, separate nuts and cool completely. Coating will harden as it cools.
This first recipe is like Meryl posted, only I cook them in the microwave - super fast and easy:
Spiced Nuts
1 egg white
1 tsp. water
2-1/2 cups walnuts
3/4 cup sugar
1 tbl. pumpkin pie spice or blend of your choice
In a 1-1/2 quart microwave-safe bowl, beat egg white with water. Beat in sugar and spice with whisk. Toss nuts in it until coated then microwave on high for 5 minutes, stirring every 2 minutes. Spread immediately on waxed paper to cool.
NOTE: this foams up, so be sure to use the 1-1/2 qt. bowl.
Candied Pecans
(I think this was posted by somehere here at FK)
1/4 cup golden brown sugar, packed
1 tbl. olive oil
1 tbl. balsamic vinegar
1 cup pecan halves
Spray foil sheet with nonstick spray (or use Reynolds non-stick foil). Stir sugar, oil and vinegar in heavy medium skillet over med. heat until sugar melts and syrup bubbles (about 3 min.). Mix in pecans. Stir until nuts are toasted and syrup coats evenly, about 7 min. Turn onto prepared foil. Using fork, separate nuts and cool completely. Coating will harden as it cools.