Recipe prepared by Gena Berry, Culinary Works This vegetarian friendly stuffed eggplant recipe includes pecans, sundried tomatoes, and feta cheese. It makes a great dinner entree or side dish for any day of the week. Stuffed Eggplant with Pecans, Sundried Tomatoes and Feta Cheese Serves: 8 servings Ingredients 4 baby eggplants 4 tablespoons olive oil, divided[...]
Recipe prepared by Ken Toong, University of Massachusetts & Thema Charpentier, Brill a CSM Bakery Solutions Company Make a childhood favorite chicken strips with a twist at home in eight easy steps. This recipe features pecan meal as the batter for the chicken with a quick and easy three-step peach pepper jelly dipping sauce. Pecan[...]
Recipe prepared by Ted Osorio, General Mills For your next taco Tuesday dinner, consider this meatless pecan and mushroom taco recipe. An excellent vegetarian option, flavorful and satisfying. Meatless Pecan and Mushroom Tacos Serves: Makes about 6 flour tortillas or 10 taco shells Ingredients 2 tablespoons pecan or olive oil 1 cup chopped onion 2[...]
Recipe prepared by Pam Toong, University of Massachusetts Try making this homemade and delicious beef and pecan meatballs with pecan milk cream gravy for your next holiday party or family dinner. You can modify this recipe for a vegan option by replacing beef with mushrooms. Beef and Pecan Meatballs with Pecan Milk Cream Gravy Serves:[...]
Chef Christian Hallowell of Delta Air Lines, gategroup created this delectable Pecan Catfish Po-Boy, which is a big flavor in a hearty sandwich. Make sure you bring your appetite! Pecan Catfish Po-Boy Ingredients 5 oz. Unbleached Cake Flour 3 oz. Fine ground corn meal 5 oz. White Rice Flour 0.75 cup Pecan Vodka (or any regular[...]
