Double the butter, double the pecans.
Melt 1 tablespoon of butter in a large skillet over medium heat. Add 1 cup of pecans, plus a pinch of salt, and toss to coat. Toast for about 5 minutes, stirring often and lowering the heat as needed so the nuts don’t burn, until very fragrant. Transfer to a large plate and immediately stick in the freezer to chill out. Add the remaining 2 tablespoons of butter to the emptied skillet and return to the stove over medium heat.
Scrape the whipped cream into the condensed milk mixture and gently fold to combine. Now fold in the toasted pecans from the freezer. Remove the container from the freezer and add the ice cream. Cover and freeze for at least 6 hours, until however firm you like your ice cream.
Brasil Últimas Notícias, Brasil Manchetes
Similar News:Você também pode ler notícias semelhantes a esta que coletamos de outras fontes de notícias.
BLT Salad Recipe on Food52Start with the same ingredients as a BLT sandwich (bacon, lettuce, tomato, bread, mayo)—but end up with a summery salad instead.
Consulte Mais informação »
Fried Egg Salad From Ideas in Food Recipe on Food52Ideas in Food's fried egg salad recipe comes together in no time, without missing the crunchy, savory, and creamy components. No egg peeling required!
Consulte Mais informação »
Warm Couscous Salad With Salmon and Mustard-Dill Dressing RecipeFlakes of salmon and wilted spinach add body and flavor to this warm couscous salad that's seasoned with mustard and dill. Ready in under 30 minutes, it's perfect for a quick weeknight meal or picnic lunch.
Consulte Mais informação »
Pesto Pasta With Green Beans & Potatoes From Nancy Harmon Jenkins Recipe on Food52As Nancy Harmon Jenkins wrote about this pesto pasta in the New York Times in 1997, 'The most elegant pasta dish that Italian cooks have ever invented is astonishingly simple to make, especially now that pesto is made with a food processor instead of a mortar and pestle.' (Although Jenkins would also like us to try pesto made by hand just once, to experience the silky texture.) In this traditional pesto pasta from the Liguria region of Italy, all of the vegetables cook along with the pasta in one pot. This shortcut is both faster than cooking the vegetables separately and makes the pasta taste better, too, as the noodles absorb some of the flavor from the vegetables as they cook. This is commonly done in Italy with all kinds of vegetables, especially greens, including tenerumi (the young leaves of a Sicilian squash) and frequently broccoli rabe. The vegetables may cook slightly differently each time you make this dish, but that’s part of the beauty of it. Rely on your gut and your own personal tastes—if you like your green beans very crisp (or they’re looking very thin and tender), add them a bit later, and so forth. Adapted slightly from The New York Times (September 17, 1997).
Consulte Mais informação »
Buttermilk Drop Biscuits With Garlic and Cheddar RecipeGarlicky and cheesy buttermilk drop biscuits that go with any meal. The best part? The dry mix can be prepared far in advance.
Consulte Mais informação »
Curried Chickpea Sandwich Recipe on Food52Before I became a vegetarian, I was absolutely obsessed with a curried tuna sandwich from a local bakery. This is -- in my opinion -- a better version of that sandwich. Curry and avocado make for a delicious combination, and the chickpeas provide structure to the whole dish.
Consulte Mais informação »