Roast Lamb With Marionberry Pecan Crust recipes

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Ingredients (1) Eye: 2 well-trimmed racks of lamb (each about 1 1/4 pounds)<br> 6 tablespoons marionberry or boysenberry jam<br> 1/4 cup Dijon musta... ( more )
- 2 well-trimmed racks of lamb (each about 1 1/4 pounds)<br> 6 tablespoons marionberry or boysenberry jam<br> 1/4 cup Dijon mustard<br> 3/4 cup finely chopped pecans<br> 6 tablespoons minced fresh Italian parsley<br> 3/4 cup fresh breadcrumbs made from
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Preheat oven to 425&#176;F. Sprinkle lamb with salt and pepper. Combine jam and Dijon mustar... ( more )

Servs: 4

Ingredients (1) Eye: 1/2 stick (1/4 cup) unsalted butter<br> 3/4 cup <i>farinha de mandioca</i>* (manioc flour; not toasted)<br> 1 1/2 cups chopp... ( more )
- 1/2 stick (1/4 cup) unsalted butter<br> 3/4 cup <i>farinha de mandioca</i>* (manioc flour; not toasted)<br> 1 1/2 cups chopped onion<br> 5 garlic cloves<br> 7 bottled red <i>malagueta</i> peppers**<br> 1 teaspoon sugar<br> 1 teaspoon cider vin
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Put oven rack in middle position and preheat oven to 400&#176;F. Heat butter in a 10-inch h... ( more )

Prep: 45m Servs: 8

Ingredients (13) Eye: For tart shells 1/2 cup pecans (2 oz), lightly toasted 1/2 cup packed light brown sugar 2 cups all-purpose flour 2 sticks (1 cu... ( more )
- For tart shells
- 1/2 cup pecans (2 oz), lightly toasted
- 1/2 cup packed light brown sugar
- 2 cups all-purpose flour
- 2 sticks (1 cup) cold unsalted butter, cut into tablespoon pieces
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 3/4 teaspoon salt
- For grape filling
- 2 cups Ruby Port
- 1 1/2 cups Concord grape jelly
- 3/4 teaspoon fresh lemon juice, or to taste
- 5 lb small red seedless grapes, stems discarded (12 1/2 cups)
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Make tart shells: Preheat oven to 350?F. Pulse pecans with brown sugar in a food process... ( more )

Prep: 45m Servs: 2

Ingredients (11) Eye: 1/2 cup dry breadcrumbs 2 tablespoons finely chopped pecans 1/2 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon black pep... ( more )
- 1/2 cup dry breadcrumbs
- 2 tablespoons finely chopped pecans
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 cup low-fat buttermilk
- 1/2 teaspoon hot sauce
- 3 tablespoons all-purpose flour
- 4 (6-ounce) tilapia or snapper fillets
- 1 tablespoon vegetable oil, divided
- 4 lemon wedges
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From Cooking Light. This is very tasty and pretty easy to make! ( more )

Combine first 5 ingredients in a shallow dish. Combine buttermilk and hot sauce in a medium ... ( more )

Prep: 15m Cook: 10m Servs: 4

Ingredients (9) Eye: Preparation 1. Combine all ingredients in a medium, microwave safe bowl. 2. Place in microwave uncovered and cook on high... ( more )
- Preparation
- 1. Combine all ingredients
- in a medium, microwave
- safe bowl.
- 2. Place in microwave
- uncovered and cook on
- high for about 2 minutes.
- 3. Stir and let cool for
- 1 minute before serving
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(A tasty recipe packed with good-for-you foods) ( more )

Nutrition information per serving: Calories 157, Carbohydrate 34 g, Dietary Fiber 4 g, Pro... ( more )

Prep: 10m Cook: 2m Servs: 4

Ingredients (15) Eye: <B>For crust</B> 1 cup all purpose flour 2/3 cup finely chopped pecans 1/3 cup cake flour 3 tablespoons (packed) golden brown s... ( more )
- <B>For crust</B>
- 1 cup all purpose flour
- 2/3 cup finely chopped pecans
- 1/3 cup cake flour
- 3 tablespoons (packed) golden brown sugar
- 1/2 teaspoon salt
- 5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
- 3 tablespoons chilled vegetable shortening, cut into 1/2-inch pieces
- 3 tablespoons (about) ice water<B>For filling and topping</B>
- 1 3/4 cups plus 1/3 cup sugar
- 1/3 cup cornstarch
- 1 1/2 cups water
- 1/2 cup fresh lemon juice
- 5 large eggs, separated
- 2 tablespoons grated lemon peel 1/2 teaspoon cream of tartar
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Make crust: Mix first 5 ingredients in large bowl; add butter and shortening. Using electric... ( more )

Servs: 8

Ingredients (8) Eye: 1/4 cup honey 2 tablespoons prepared Dijon-style mustard 2 tablespoons chopped fresh rosemary 1 teaspoon freshly ground black p... ( more )
- 1/4 cup honey
- 2 tablespoons prepared Dijon-style mustard
- 2 tablespoons chopped fresh rosemary
- 1 teaspoon freshly ground black pepper
- 1 teaspoon lemon zest
- 3 cloves garlic, minced
- 5 pounds whole leg of lamb
- 1 teaspoon coarse sea salt
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"This leg of lamb is marinated overnight with fresh rosemary, garlic, mustard, honey and lem... ( more )

In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and g... ( more )

Prep: 15m Cook: 80m Servs: 7

Ingredients (17) Eye: 6 ounces ground walnuts 8 ounces plain white flour 5 ounces butter 2 tablespoons tahini 1 egg yolk 1 pinch salt 3-4 tablespoons... ( more )
- 6 ounces ground walnuts
- 8 ounces plain white flour
- 5 ounces butter
- 2 tablespoons tahini
- 1 egg yolk
- 1 pinch salt
- 3-4 tablespoons cold water
- 1 1/4 lbs bell peppers
- 2 medium eggplant
- 6 cloves garlic
- 8 ounces cream cheese
- 2 tablespoons tomato paste
- 2 tablespoons pesto sauce
- 1 teaspoon Dijon mustard
- 3 tablespoons fresh basil
- 6 ounces goat cheese or mozzarella cheese
- olive oil
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Adapted from Gaia's Kitchen,by Julia Ponsonby. Roasted red peppers and eggplants provide the... ( more )

Slice the butter into a mixing bowl containing flour and salt. Rub the butter lightly into t... ( more )

Prep: 40m

Ingredients (1) Eye: <b>Prosciutto butter</b><br> 1 1/2 cups (3 sticks) unsalted butter, room temperature<br> 6 tablespoons chopped hazelnuts<br> 1 ... ( more )
- <b>Prosciutto butter</b><br> 1 1/2 cups (3 sticks) unsalted butter, room temperature<br> 6 tablespoons chopped hazelnuts<br> 1 1/2 tablespoons Sherry wine vinegar<br> 1 tablespoon chopped fresh thyme<br> 2 teaspoons crushed black peppercorns<br> 1 ga
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For prosciutto butter: Place butter in large bowl. Mix in hazelnuts, vinegar, thyme, crushe... ( more )

Servs: 12

Ingredients (9) Eye: 1 (5 lb) boneless bottom round roast 9 cloves garlic 1 tablespoon kosher salt 1 tablespoon black peppercorns 1/2 tablespoon dri... ( more )
- 1 (5 lb) boneless bottom round roast
- 9 cloves garlic
- 1 tablespoon kosher salt
- 1 tablespoon black peppercorns
- 1/2 tablespoon dried rosemary
- 1/2 tablespoon dried marjoram
- 2 cups beef stock
- 2 tablespoons flour
- 1/4 cup water
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Slow-roasted to maximize the flavor. ( more )

Dry the meat with paper toweling. Make 6 1-inch deep slits about equidistant apart along the... ( more )

Prep: 420m