TANGY PEPPER-PECAN BRIE
Holiday appetizers don't get any easier than this. Start with a round of Brie, add your choice of three delicious toppings, surround with slices of French bread, and bake!
Yield 12 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F. Coarsely chop pecans using Chef's Knife. Chop jalapeño using Food Chopper. In Small Batter Bowl, combine jalapeño and preserves; mix well using Skinny Scraper.Cut Brie in half horizontally using Utility Knife. Place one half of Brie, cut side up, onto center of Large Round Stone with Handles. Spread half of the apricot mixture evenly over bottom half of Brie using Small Spreader. Top with half of the pecans and remaining half of Brie, cut side up. Spread remaining apricot mixture over Brie; sprinkle with remaining pecans.Using Bread Knife, cut baguette on a bias into twenty-four 1/4-inch-thick slices. Arrange baguette slices around Brie; spray with oil using Kitchen Spritzer. Bake 8-10 minutes or until baguette slices are golden brown and Brie begins to soften. Remove from oven; let stand 5 minutes before serving. Serve using Bamboo Spreader.
Nutrition Facts :
TANGY PEPPER-PECAN BRIE, PAMPERED CHEF
This is an extremely easy, impressive appetizer. It is a pampered chef recipe that my friend and I tweaked until we got it just right. You can adjust the heat to your liking. (I prefer the heat, so I use 3 jalapeños.) You can also double this and use a larger sized Brie to accommodate a bigger crowd.
Provided by um-um-good
Categories Cheese
Time 20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F.
- In small bowl combine peppers, apricot preserves & garlic.
- Cut the brie in half horizontally.
- Place one half of brie cut side up onto center of a large round stone.
- Spread half the apricot mixture on top.
- Top w/ half the pecans.
- Place remaining brie on top (cut side up).
- Spread remaining apricot mixture on top & top off w/ remaining pecans.
- Arrange the baguette slices around the brie.
- spray/brush w/ vegetable oil.
- Bake 8-10 minutes or until baguette slices are golden brown & Brie begins to soften.
- Removed from oven; let stand 5 minutes before serving.
- YUMMY.
Nutrition Facts : Calories 134.7, Fat 2.6, SaturatedFat 0.4, Sodium 232.9, Carbohydrate 24.4, Fiber 1.4, Sugar 2.7, Protein 3.6
MAPLE PECAN BAKED BRIE
This savory-sweet appetizer is a decadent way to start your feast, but I promise there won't be a bite left over. A creamy Brie is baked to perfection and then smothered with a spicy pecan praline sauce. Be generous with the coarsely ground black pepper, as it really sends the dish over the edge!
Provided by Food Network
Categories appetizer
Time 1h5m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Shave off the top rind of the Brie (it is easiest to do this after it has been in the freezer for about 20 minutes). If the Brie came in a wooden box, return it to the original container. If not, create a makeshift "box" out of a few layers of aluminum foil, leaving the top of the Brie exposed.
- Place the cheese on a rimmed baking sheet. Bake until warm and gooey, 15 to 20 minutes. Remove from the oven and allow to cool for 20 minutes before serving. Carefully transfer to a serving platter; you do not want the rind to puncture, if possible.
- While the Brie is cooling, make the praline sauce. Melt the butter in a saucepan over medium heat. Add the brown sugar, maple syrup, and pecans. Cook, stirring constantly, until all of the ingredients are well combined, 3 to 5 minutes. Stir in coarsely ground black pepper and remove from heat. Allow the mixture to cool for 5 to 10 minutes, until it has thickened up just a bit. Dollop the warm sauce over the baked cheese. (There may be extra praline sauce.) Serve with assorted crackers.
BAKED BRIE WITH PECANS
Toasted pecans and maple syrup complement the creamy Brie in this hors d'oeuvre. For the best texture, let the cheese cool before topping it with the syrup mixture.This recipe is by Everyday Food reader Kathy Quinn of Montclair, New Jersey.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Place cheese on a rimmed baking sheet; bake until softened, 15 to 20 minutes. Transfer to a serving plate; cool about 20 minutes.
- While cheese cools, place nuts on a clean baking sheet; bake until toasted and fragrant, 7 to 10 minutes. Sprinkle nuts over cheese.
- In a small saucepan, combine sugar and maple syrup. Bring to a boil over medium heat; simmer until foamy, 1 to 2 minutes. Drizzle warm sauce over slightly cooled cheese and nuts; serve with crackers or baguette.
Nutrition Facts : Calories 192 g, Fat 14 g, Protein 7 g
TANGY PEPPER-PECAN BRIE
Steps:
- Preheat oven to 425°F. Coarsely chop pecans. Chop jalapeño pepper. In a small bowl, combine jalapeño pepper and preserves and mix well. Cut brie in half horizontally.
- Place one half of brie, cut side up, into a large baking pan. Spread half of the apricot mixture evenly over bottom half of brie. Top with half of the pecans and remaining half of brie, cut side up. Spread remaining apricot mixture over brie. Sprinkle with remaining pecans. Cut the baguette on a bias into twenty-four 1/4-inch-thick slices. Arrange the baguette slices around the brie. Spray with oil.
- Bake 8-10 minutes or until baguette slices are golden brown and brie begins to soften. Remove from oven. Let stand 5 minutes before serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
TANGY STUFFED PEPPERS
My parents were farmers, so I've always liked to cook with fresh vegetables. This recipe represents our part of the country, since both green peppers and rice are grown here. It's one of my family's favorites...the Worcestershire sauce is what makes the filling tangy.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cut tops off peppers and remove seeds. Finely chop pepper tops; set aside. In a large saucepan, cook whole peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside. , In a large skillet, cook the beef, onion and chopped peppers over medium heat until meat is no longer pink and vegetables are tender; drain. Remove from the heat. Stir in the rice, Parmesan cheese, 4 teaspoons Worcestershire sauce and salt. Spoon into peppers., Place in a greased 2-qt. baking dish. Combine the tomato sauce, water and remaining Worcestershire sauce; drizzle over peppers. , Cover and bake at 350° for 25-30 minutes or until peppers are tender. Sprinkle with additional Parmesan cheese if desired.
Nutrition Facts : Calories 359 calories, Fat 12g fat (6g saturated fat), Cholesterol 60mg cholesterol, Sodium 1039mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 4g fiber), Protein 27g protein.
TANGY PEPPER AND PECAN BRIE
Make and share this Tangy Pepper and Pecan Brie recipe from Food.com.
Provided by GingerlyJ
Categories Cheese
Time 20m
Yield 1 round, 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F Coarsely chop pecans using Chef's Knife. Chop jalapeño using Food Chopper. In Small Batter Bowl, combine jalapeño and preserves; mix well using Skinny Scraper.
- Cut Brie in half horizontally using Utility Knife. Place one half of Brie, cut side up, onto center of Large Round Stone with Handles. Spread half of the apricot mixture evenly over bottom half of Brie using Small Spreader. Top with half of the pecans and remaining half of Brie, cut side up. Spread remaining apricot mixture over Brie; sprinkle with remaining pecans.
- Using Bread Knife, cut baguette on a bias into twenty-four 1/4-inch-thick slices. Arrange baguette slices around Brie; spray with oil using Kitchen Spritzer. Bake 8-10 minutes or until baguette slices are golden brown and Brie begins to soften. Remove from oven; let stand 5 minutes before serving. Serve using Bamboo Spreader.
- Yield: 12 servings.
Nutrition Facts : Calories 161.9, Fat 4.3, SaturatedFat 0.5, Sodium 262.5, Carbohydrate 27.1, Fiber 1.7, Sugar 2.8, Protein 4.2
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