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May 2019

Raw Food Recipes

Nuts Recipes

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Pecan Pralines Patout Recipe

Pecan Pralines Patout recipe and other raw food recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Pecan Pralines Patout recipe  PDF


2 c Heavy cream
4 c Raw or brown sugar
1 t Vanilla
2 c Pecan halves
2 T Butter
Ale Patout swears his recipe makes The creamiest pralines anywhere Butter a medium saucepan this will make it easier to clean later. Pour in the cream and place over high heat. When it begins to boil, add the sugar and stir rapidly until it dissolves. Then stir in the vanilla and pecans and continue to cook over medium heat, stirring frequently, until the mi ture reaches the soft ball stage (236F on the candy thermometer). Remove from heat and quickly beat in the butter this helps arrest the cooking process. The candy should lose its glossy color and become very cloudy. Lay out a long strip of wa ed paper on a work surface. Moisten it with a damp towel. Drop good sized spoonfuls of the hot praline mi ture onto the wa ed paper, stirring the mi ture occasionally as you go along to keep it well combined. Remove the pralines from the paper before they have cooled completely later on it will be hard to remove them without breaking them. Store in tightly sealed containers, with layers of wa ed paper in between. Makes about 2 dozen From Ale Patout's Cajun home Cooking

Pecan Pralines Patout recipe and other raw food recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
481 people have voted
Last Reviewed on 2019-05-19



Sunday, May 19 2019 Download & Print Pecan Pralines Patout recipe  PDF   Raw Food recipes RSS   Thumsb up

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3 tb Olive oil 8 Pats butter 1 c Seasoned bread crumbs 1 c Grated parmesan cheese 1 tb Italian seasoning 6 Chicken breasts 1 c Flour 2 Eggs, beaten in med. bowl SAUCE 1 lb Fresh mushrooms, sliced 4 tb Butter 1/3 c Marsala wine Combine bread crumbs, seasoning and cheese on plate. Coat chicken with flour, dip in egg, then coat with bread crumb mi ture. Set on wa paper and let stand in refrig 2 3 hours. Place pats of butter in middle of skillet and place olive oil around the butter and fry the chicken until golden brown. Sauce: Saute mushrooms ...

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