CANDY APPLE BLEU RECIPES
TOP SECRET RECIPES | MARS MUNCH BAR
At one point Mars, Inc. chose to capitalize on the company's best-selling candy bar, and called this one Snickers Munch Bar. I think that may have been confusing to consumers who expected to open the wrapper and find something inside resembling a Snickers bar. Other than the abundance of peanuts in this butter toffee brittle, this candy bar is nothing like Snickers. It is, however, an awesome peanut brittle that's super-easy to clone. The original is made with only six ingredients: peanuts, sugar, butter, corn syrup, salt, and soy lecithin. The soy lecithin is an emulsifier used here for texture, but this ingredient is hard to find, and we really don't need it for a good clone. Use a candy thermometer to bring the mixture of sugar, butter, and corn syrup up to 300 degrees F, then stir in warmed, salted peanuts. When the candy has cooled, break it into chunks and you will have created the equivalent of 12 bars of the addicting original. Satisfy your candy craving with more of my copycat candy recipes here.
Provided by Todd Wilbur
Total Time 20 minutes0S
Prep Time 10 minutes0S
Cook Time 10 minutes0S
Number Of Ingredients 4
Nutrition Facts : Calories 220 calories
ROASTED PEARS WITH BLUE CHEESE RECIPE | INA GARTEN | FOOD ...
Provided by Ina Garten
Categories appetizer
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Peel the pears and slice them lengthwise into halves. With a small sharp paring knife and a melon baller, remove the core and seeds from each pear, leaving a round well for the filling. Trim a small slice away from the rounded sides of each pear half so that they will sit in the baking dish without wobbling. Toss the pears with some lemon juice to prevent them from turning brown. Arrange them, core side up, in a baking dish large enough to hold the pears snugly.
- Gently toss the crumbled blue cheese, dried cranberries, and walnuts together in a small bowl. Divide the mixture among the pears, mounding it on top of the indentation.
- In the same small bowl, combine the apple cider, port, and brown sugar, stirring to dissolve the sugar. Pour the mixture over and around the pears. Bake the pears, basting occasionally with the cider mixture, for 30 minutes, or until tender. Set aside until warm or at room temperature.
- Just before serving, whisk together the olive oil, 1/4 cup of lemon juice, and 1/4 cup of the basting liquid in a large bowl. Divide the arugula among 6 plates and top each with a pear half. Drizzle each pear with some of the basting liquid, sprinkle with salt, and serve warm.
More about "candy apple bleu recipes"
TOP SECRET RECIPES | MARS MUNCH BAR
At one point Mars, Inc. chose to capitalize on the company's best-selling candy bar, and called this one Snickers Munch Bar. I think that may have been confusing to consumers who expected to open the wrapper and find something inside resembling a Snickers bar. Other than the abundance of peanuts in this butter toffee brittle, this candy bar is nothing like Snickers. It is, however, an awesome peanut brittle that's super-easy to clone. The original is made with only six ingredients: peanuts, sugar, butter, corn syrup, salt, and soy lecithin. The soy lecithin is an emulsifier used here for texture, but this ingredient is hard to find, and we really don't need it for a good clone. Use a candy thermometer to bring the mixture of sugar, butter, and corn syrup up to 300 degrees F, then stir in warmed, salted peanuts. When the candy has cooled, break it into chunks and you will have created the equivalent of 12 bars of the addicting original.
Satisfy your candy craving with more of my copycat candy recipes here.
From topsecretrecipes.com
Reviews 5.0
Total Time 20 minutes0S
Calories 220 calories per serving
From topsecretrecipes.com
Reviews 5.0
Total Time 20 minutes0S
Calories 220 calories per serving
See details
ROASTED PEARS WITH BLUE CHEESE RECIPE | INA GARTEN | FOOD ...
From foodnetwork.com
Reviews 4.8
Total Time 50 minutes
Category appetizer
Reviews 4.8
Total Time 50 minutes
Category appetizer
- Just before serving, whisk together the olive oil, 1/4 cup of lemon juice, and 1/4 cup of the basting liquid in a large bowl. Divide the arugula among 6 plates and top each with a pear half. Drizzle each pear with some of the basting liquid, sprinkle with salt, and serve warm.
See details
GORGONZOLA CREAM SAUCE | ALLRECIPES
Autumn is the season for rich, creamy sauces, and I'm pretty sure you're going to be shocked at just how easy this one is. When your cream is reduced, your sauce is practically done. I like serving this with a stuffed pasta like tortellini or ravioli, topped with diced apple and crunchy toasted walnuts.
From allrecipes.com
Reviews 5
Total Time 40 minutes
Category Italian Recipes
Calories 299.7 calories per serving
From allrecipes.com
Reviews 5
Total Time 40 minutes
Category Italian Recipes
Calories 299.7 calories per serving
- Stir in 2 tablespoons parsley and Parmesan cheese. Transfer to a serving bowl and sprinkle with diced apple, walnuts, and 1 teaspoon parsley.
See details
ROASTED PEARS WITH BLUE CHEESE RECIPE | INA GARTEN | FOOD ...
From foodnetwork.com
Reviews 4.8
Total Time 50 minutes
Category appetizer
Reviews 4.8
Total Time 50 minutes
Category appetizer
- Just before serving, whisk together the olive oil, 1/4 cup of lemon juice, and 1/4 cup of the basting liquid in a large bowl. Divide the arugula among 6 plates and top each with a pear half. Drizzle each pear with some of the basting liquid, sprinkle with salt, and serve warm.
See details
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The dressing, for which I used plain yoghurt instead of mayo and grapeseed oil instead of walnut oil, was fabulous. It was a little sweet so I would perhaps cut back (just a little!) the amounts of maple syrup and sugar next time. For the salad I tossed romaine lettuce with red onion, blackberries and bleu …
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PEAR AND BLUE CHEESE SALAD RECIPE | ALLRECIPES
The dressing, for which I used plain yoghurt instead of mayo and grapeseed oil instead of walnut oil, was fabulous. It was a little sweet so I would perhaps cut back (just a little!) the amounts of maple syrup and sugar next time. For the salad I tossed romaine lettuce with red onion, blackberries and bleu …
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See details
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