Category Archives: Pecan Oil Recipes

CHOCOLATE PECAN PIE

Ingredients:

1 package (8 ounces) semi-sweet baking chocolate
1 refrigerated pie crust
2 tablespoons pecan oil
3 eggs slightly beaten
1/4 cup firmly packed light brown sugar
1 cup light or dark corn syrup
1 teaspoon vanilla
1 1/2 cups pecan halves or large pieces

Directions:

Heat oven to 350 degrees F. Coarsely chop 4 squares of the chocolate and set aside. Line 9-inch pie plate as directed on package with pie crust. Microwave remaining 4 squares of chocolate and pecan oil in large microwavable bowl on high 1 to 2 minutes or until butter is melted. Stir until chocolate is completely melted. Brush bottom of pie crust with small amount of beaten egg. Stir sugar, corn syrup, eggs and vanilla into chocolate mixture until well blended. Stir in pecans and chopped chocolate. Pour into pie crust. Bake 55 minutes or until knife inserted 2 inches from edge comes out clean. Cool on wire rack. Makes 8 servings.
Servings: 8

PECAN TASSIES

Ingredients:

3 oz. cream cheese, softened
1/2 cup pecan oil
1 cup flour
2/3 cup brown sugar
1 large egg
1 teaspoon vanilla
1 cup chopped pecans

Directions:

CRUST

Cream together cream cheese, pecan oil and flour. Chill for 1 hour. Roll into 1 inch balls and put in tins (use muffin tins, no paper liners needed). Press into shape of the tins. Sprinkle the bottom of each tassie with pecans (using 1/2 cup of the pecans).

FILLING

Mix well the brown sugar, egg and vanilla. Fill each tassie 2/3 full of batter. Sprinkle with remaining pecans. Bake at 350 degrees F for 23 minutes. Cool and remove from tins.

PECAN SOUP

Ingredients:

2 cups pecan halves
6 cups beef broth
1/2 cup pecan oil
2 tablespoons finely chopped green onion
1 clove garlic, pressed
2 tablespoons pureed tomato
1 tablespoon cornstarch dissolved in 1/4 cup water
1 egg yolk
1/2 cup cream
1/2 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon nutmeg

Directions:

Grind pecans with broth in blender. Heat pecan oil in large sauce pan, add onions and cook five minutes over medium heat until soft. Add garlic and cook one minute. Slowly add nut/broth mixture, tomato puree and cornstarch. Cook for 30 minutes, uncovered, on low heat. Beat egg yolk into cream and slowly whisk into soup; do not boil after this point. Season with salt, pepper and nutmeg.

PECAN SHORTBREAD

Ingredients:

1/2 cup pecan oil, room temperature
1/2 cup powdered sugar
1/2 teaspoon vanilla
1/4 cup ground nuts
1 cup less 2 tablespoons flour
1 tablespoon cornstarch

Directions:

Cream in sugar and vanilla to pecan oil. Stir in ground nuts, then flour and corn starch. Knead until smooth on very lightly floured board. Spray shortbread mold or pan lightly with nonstick spray. Firmly press dough into pan. Prick entire surface with a fork. Bake in pan at 325 degrees for 30-35 minutes, until lightly browned. Cool in pan 10 minutes. Loosen edges and flip pan over on cutting board. Cut while warm.

PECAN MUSHROOM TOPPING FOR STEAK

Ingredients:

1 large onion, diced
1 teaspoon minced garlic, optional
8 ounces mushrooms, chopped
1 tablespoon butter
2 tablespoons pecan oil
1 cup coarsely chopped pecans
4 lean steaks, grilled and seasoned to taste

Directions:

In a large skillet, combine butter and oil. Heat and add diced onion. Saute on medium heat until onions are translucent. Add garlic, if desired, mushrooms and pecans. Continue to cook until mushrooms are tender and pecans are browned. Top cooked steak with warm topping.

Note: Top grilled chicken or beef patties as well.
Servings: 4

PECAN BUTTER

Ingredients:

1 1/2 cups ground pecans

1 tablespoon sugar

1 tablespoon pecan oil

Directions:

To make pecan butter: toast pecans and grind very fine. Add 1 tablespoon sugar and 1 tablespoon pecan oil per 1 1/2 cups ground pecans. Mix well.

BAKED PECAN OATMEAL

Ingredients:

1/2 cup pecan oil
1 cup brown sugar
2 eggs
1 cup chopped pecans
3 cups quick oatmeal (uncooked)
1 tablespoon baking powder
1 cup skim milk
Nutmeg, cinnamon to taste

Directions:

Combine oil, sugar, eggs and pecans in a large bowl. Mix well. Add oatmeal, baking powder and milk. Pour into a lightly greased 13x9x2-inch pan. Sprinkle lightly with nutmeg and cinnamon. Bake 350? for 30 minutes. Cut into squares, serve hot or cold, with milk or fruit. YIELD: 8 to 10 servings.
Servings: 8

TEXAS PECAN COUNTRY CHICKEN

Ingredients:

4 boneless, skinless chicken breasts
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
8 ounces fresh mushrooms, chopped
1/2 small onion, diced or 6 green onions
2 tablespoons pecan oil
4 ounces cream cheese, softened
1 tablespoon French style mustard
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme
1/2 cup butter, melted
1 1/2 cups finely diced Texas pecans
1 cup fine bread crumbs
1/4 cup minced fresh parsley

Directions:

On hard surface with meat mallet, pound chicken to 1/4 inch thickness. Sprinkle with salt and pepper. Saut? mushrooms and onions in pecan oil. Cool. Mix with cream cheese, mustard and thyme. Divide into 4 equal portions and spread on each piece of chicken. Fold over ends and roll up, pressing edges to seal. Mix pecans, bread crumbs and parsley in a bowl. Dip chicken in butter, then into crumbs, turning to coat. Place on greased baking sheet seam side down. Bake at 350 degrees for 35 minutes or until done.

Makes 4 servings. Serve with rice.

SALMON FILLETS WITH COUNTRY HERB CRUST

Ingredients:

4 six-ounce fresh salmon fillets

COUNTRY HERB CRUST

1/2 cup toasted pecans
1 1/2 teaspoons minced fresh herb leaves (basil, oregano, dill or tarragon)
1 tablespoon pecan oil
1/2 teaspoon seasoned salt
1/2 teaspoon seasoned pepper

Directions:

Rinse salmon fillets and pat dry. In food processor, coarsely chop pecans. Add fresh herb, pecan oil, seasoned salt and pepper. Pulse process until all ingredients are mixed and a solid mixture forms. Place salmon fillets skin side down on lightly greased baking pan. Top each fillet with nut mixture patting it on to form crust. Bake in preheated 400 degree F oven for 12 to 15 minutes. Salmon is done when meat flakes easily and is evenly colored. The salmon will continue to cook after it’s removed from the oven.

Nutrients per serving: calories 370; protein 40g; iron 2mg; carbohydrates 4g; fat 22g; calcium 58mg; cholesterol 74mg; fiber 2g; sodium 356mg.

PORK LOIN WITH PECAN CREAM SAUCE

Ingredients:

5-7 lb. pork loin
1/4 cup pecan oil
2 tablespoons poultry seasoning
4 tablespoons butter
2 cups chopped pecans
1 teaspoon salt
1 1/2 ounces Brandy (optional)
1 quart heavy cream

Directions:

Mix pecan oil and poultry seasoning. Brush or rub on pork loin. Cook pork loin in the rest. In large saucepan, melt butter, add pecans and salt and cook 5 minutes, stirring occasionally. Add Brandy and flame (optional). Add heavy cream and lower heat and let reduce to desired consistency. Slice pork loin into one-inch thick medallions and lace sauce over top of 2 or 3 medallions. Eat and enjoy!rn