Search Results for "Pear"
Recipe Results 3 of 22 pages
Pear Breakfast Popovers
Ingredients: ¼ cup (half a stick) butter 2 firm ripe USA Pears, such as Green Anjou or Bosc, medium dice ½ teaspoon cinnamon 3 eggs 1 cup milk ½ teaspoon vanilla 1 cup flour ⅛ teaspoon salt Maple syrup for serving Directions: Preheat the oven to 425 degrees.Melt the butter in the microwave in a
Brined Pork Chops with Spicy Pear Chutney
Ingredients for the Brined Pork Chops: 4 cups water, divided ¼ cup kosher salt ¼ cup brown sugar, packed 1 teaspoon black pepper 1 tablespoon apple cider vinegar 4 pork chops, about ¾ inch thick ½ white onion, sliced 2 or 3 springs of fresh sage Olive oil for brushing the chops Ingredients for the
Raspberry Pear Pecan Quick Bread
Ingredients: 1 cup all-pupose flour 1 cup whole wheat flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 package (6 ounces or 1 1/3 cups) Driscoll’s Raspberries 2 pears, peeled, cored and grated (2 cups) 1/2 cup packed brown sugar 2 large eggs, lightly beaten 1/4 cup vegetable oil 1 teaspoon
Stuffed Squash with Pears and Cheese
Ingredients: 2 medium acorn squash 1 tablespoon olive oil 2 medium pears (2 cups), cored 4 green onions sliced (1/2 cup) 1 clove garlic, minced 1 (15-ounce) container ricotta cheese 1/2 cup (2 ounces) shredded cheddar cheese 1/4 cup raisins chopped 1/4 cup chopped pecans 1 teaspoon finely shredded lemon peel 1/4 teaspoon ground nutmeg
Zucchini Spears
Ingredients 1 pound zucchini 1 large lemon, juiced 1/4 cup cider vinegar 3 tablespoons salt 3 cloves garlic, chopped 1 teaspoon honey, optional 1 teaspoon red pepper flakes, optional Directions Slice zucchini into spears. Place upright in glass jar. Combine remaining ingredients in saucepan. Bring to a boil; remove from heat and let cool. Pour
Tenderloin, Cranberry and Pear Salad with Honey Mustard Dressing
Ingredients 4 beef tenderloin steaks, cut 3/4 inch thick (4 oz each) 1/2 teaspoon coarse grind black pepper 1 package (5 oz) mixed baby salad greens 1 medium red or green pear, cored, cut into 16 wedges 1/4 cup dried cranberries Salt 1/4 cup coarsely chopped pecans, toasted 1/4 cup crumbled goat cheese (optional) Honey
Pear Crisps
Ingredients 1 oz. cream cheese, softened 1 tablespoon brown sugar 1/8 teaspoon ground cinnamon 1 large fresh pear, peeled, chopped 4 vanilla wafers, coarsely chopped 1 tablespoon chopped pecans 1 tablespoon butter 2 tablespoons thawed whipped topping Directions Heat oven to 350°. Mix cream cheese, sugar and cinnamon in medium bowl until blended. Stir in
Pear Butter
Ingredients 6-7 lbs. pears (about 20 medium pears) yields 4 pints butter. Directions Wash pears. Do not peel. Add small amount of water to start cooking. Cook until very soft. Press through sieve. To each cup pulp, add ½ cup sugar. (Spices may be added ? ½ tsp. cinnamon to 3 cups pulp.) Cook until
Romaine, Pecan and Pear Salad
Ingredients 6 cups Romaine lettuce, washed and torn 1 cup radicchio, washed and torn 1/4 cup parsley, chopped 2 shallots, thinly sliced 2 Bosc pears, thinly sliced 1 cup pecans 3/4 cup dried cherries 1/4 cup raspberry or red wine vinaigrette dressing 1/3 cup feta cheese, optional Directions Place Romaine, radicchio, parsley and shallots in
Pear Spread
Ingredients 4 cups pears, peeled, cored, sliced 1 unpeeled lemon, thinly sliced 1 1/2 cup sugar 1/2 cup honey 1 T. water Fresh rosemary Directions In medium sauce pan, boil all ingredients except rosemary until sugar dissolves. Reduce heat and simmer for 15 minutes, stirring often. Stir in rosemary. Put in jars. Process in water
