How To make Honey Pecan Snaps
1/2 c Butter or margarine; soften
1/2 c Shortening
1 1/2 c Sugar
1/2 c Honey
2 Eggs
2 tb Lemon juice
4 c Flour
2 1/2 ts Baking soda
1 ts Ground cloves
1 ts Ground cinnamon
1/2 ts Ground ginger
1/2 ts Salt
1 c Pecans; chopped
Additional sugar In a mixing bowl, cream butter, shortening and sugar until fluffy. Add honey, eggs and lemon juice; beat well. Combine dry ingredients; gradually add to creamed mixture Fold in pecans. Shape into 1" balls; roll in sugar. Place on ungreased baking sheets. Bake at 350~ for 12-13 minutes, or until golden brown. Cool 2 minutes; remove to wire racks.
Source: Taste Of Home Feb/Mar 1996 Helen Jolly - -----
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how to Do florida is an Emmy Award winning travel adventure series featuring authentic Florida.
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INGREDIENTS
4 six ounce Florida Hogfish fillets (snapper or grouper can be substituted)
1 cup Panko breadcrumbs
1/2 cup Florida pecans, crushed
Sea salt and fresh ground pepper to taste
3 eggs, beaten in bowl
Olive oil for cooking
PREPARATION
Preheat a large sauté pan over medium heat. Combine panko and crushed pecans on a plate. Lightly season each fillet with salt and pepper. One at a time, place each fillet top side down in the beaten eggs, then into the pecan mixture. The goal is to only bread the top of each fillet. Once all the fillets are breaded, add a small amount of olive oil to the preheated sauté pan. Carefully add each breaded fillet, to the sauté pan breading side down. Cook the fillets for 3 to 5 minutes on each side or until completely done throughout. Remove fillets from pan and serve warm.
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Hey Lovelies, In this video I will be showing you how I made this delicious looking peanut brittle. Its super easy and made with only 3 ingredients. you can adjust the ingredients to suit you. Happy snacking ..xoxo
INGREDIENTS
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Katie Lee Biegel's Sugar Snap Pea and Radish Salad | The Kitchen | Food Network
Cook along with Katie as she uses fresh vegetables to make a sugar snap pea and radish salad that is perfect for any spring feast!
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Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
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Sugar Snap Pea and Radish Salad
RECIPE COURTESY OF KATIE LEE BIEGEL
Level: Easy
Total: 25 min
Active: 25 min
Yield: 4 servings
Ingredients
For the salad:
Kosher salt
3/4 pound sugar snap peas
1 bunch red radishes
1/2 bunch fresh chives
For the vinaigrette:
3 tablespoons olive oil
1 tablespoon cider vinegar
1 teaspoon honey
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions
For the salad: Bring a medium pot of salted water to a boil. Using a paring knife, trim the ends of the snap peas. Blanch the peas in the boiling water just until tender-crisp and bright green, 2 to 3 minutes. Remove the peas from the pot and cool completely in ice water, about 1 minute. Drain the peas on a paper towel-lined baking sheet.
Using a chef's knife, trim the roots and stems off the radishes. Quarter about half and thinly slice the rest to create texture in the salad. Mince the chives.
In a large salad bowl, combine the peas, radishes, and minced chives.
For the vinaigrette: In a small glass jar or plastic container with a tight-fitting lid, combine the olive oil, vinegar, honey, salt, and pepper. Shake to combine.
Toss the vinaigrette with the salad and serve.
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Katie Lee's Sugar Snap Pea and Radish Salad | The Kitchen | Food Network
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These easy, delicious five minute candied pecans have a great hit of spice and are perfect for salads, snacking and more! You can double the recipe in a snap for an amazing, crunchy flavor bomb you can add to everything from roasted Brussels sprouts to ice cream!
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