Hot Pecan Beef Spread Recipes

HOT AND SPICY PECANS

These pecans aren't too hot, but you can leave out the red pepper if you like them milder, or increase it to taste. These make a great snack or appetizer for the holidays, or anytime.

Provided by Diane Kester

Categories Appetizers and Snacks Spicy

Time 40m

Yield 16

Number Of Ingredients 7

Hot and Spicy Pecans image

Steps:

Preheat oven to 300 degrees F (150 degrees C).
In a medium bowl, mix butter, Worcestershire sauce, red pepper, salt, and garlic powder. Stir in the pecans, and gently toss with chili powder to coat.
Spread coated pecans on a medium baking sheet, and cook 30 minutes in the preheated oven, stirring approximately every 10 minutes.

Nutrition Facts : Calories 118.1 calories, Carbohydrate 2.6 g, Cholesterol 3.8 mg, Fat 12.2 g, Fiber 1.6 g, Protein 1.5 g, SaturatedFat 1.8 g, Sodium 62 mg, Sugar 0.7 g

Ingredients

2 tablespoons butter, melted
1 tablespoon Worcestershire sauce
¼ teaspoon ground red pepper
¼ teaspoon salt
¼ teaspoon garlic powder
2 cups pecan halves
1 tablespoon chili powder

CORNED BEEF SPREAD

This recipe comes from a friend, who loves to cook...just like me! The spread is always well received at parties when served alongside wedges of onion bagels. -Pam Reul, Owatonna, Minnesota

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 4 cups.

Number Of Ingredients 7

Corned Beef Spread image

Steps:

In a large bowl, combine the mayonnaise, sour cream, onion, dill, seasoned salt and corned beef. Cover and refrigerate until serving. Serve with bagel wedges or rye bread.

Nutrition Facts :

Ingredients

2 cups mayonnaise
2 cups sour cream
1 medium onion, finely chopped
2 tablespoons dill weed
1 teaspoon seasoned salt
2 cups diced cooked corned beef
Onion bagels, split and cut into wedges or snack rye bread

HOT DRIED BEEF SPREAD

This is another recipe from my mom's recipe box. It is used as an appetizer or snack to serve hot on crackers. She added to her recipe that it is best made the day before serving and kept in the refrigerator until use.

Provided by Bev I Am

Categories Spreads

Time 40m

Yield 2 cups, 10-12 serving(s)

Number Of Ingredients 10

Hot Dried Beef Spread image

Steps:

Melt butter in small oven tray.
Toss pecans in butter, spread on tray and toast in oven at 350 degrees for 8 minutes, or until lightly browned; set aside.
Mix all remaining ingredients throughly and place in a 9" pie plate.
Top with toasted pecans.
Chill in refrigerator until serving time.
Preheat oven to 350 degrees.
Bake for 20 minutes, serve hot with crackers.

Nutrition Facts : Calories 318.1, Fat 29.8, SaturatedFat 14.4, Cholesterol 74.1, Sodium 551.2, Carbohydrate 5.1, Fiber 1.2, Sugar 1.2, Protein 9.9

Ingredients

1 cup pecans, chopped
2 teaspoons butter
16 ounces cream cheese
4 tablespoons milk
5 ounces chipped dried beef, minced
1 teaspoon garlic, minced
1 cup sour cream
4 tablespoons onions, minced
4 tablespoons green peppers, minced
2 dashes Worcestershire sauce

HOT AND SALTY SPICED PECANS

Hot and salty snack.

Provided by PenRip

Categories Appetizers and Snacks Nuts and Seeds

Time 35m

Yield 12

Number Of Ingredients 6

Hot and Salty Spiced Pecans image

Steps:

Preheat oven to 300 degrees F (150 degrees C).
Melt butter in a skillet over medium heat. Stir cumin and cayenne pepper into the butter until dissolved, about 1 minute. Remove skillet from heat and immediately stir pecans, sucralose sweetener, and salt into the butter mixture to coat the nuts completely. Spread coated nuts onto a baking sheet.
Bake pecans in preheated oven until lightly browned, stirring occasionally, 25 to 30 minutes.

Nutrition Facts : Calories 221.6 calories, Carbohydrate 3.9 g, Cholesterol 10.2 mg, Fat 23.3 g, Fiber 2.6 g, Protein 2.6 g, SaturatedFat 4.1 g, Sodium 221.5 mg, Sugar 1.1 g

Ingredients

¼ cup butter
1 ½ teaspoons ground cumin
¼ teaspoon cayenne pepper
3 cups pecan halves
2 tablespoons granular no-calorie sucralose sweetener (such as Splenda®)
1 teaspoon salt

PECAN SPREAD

I do not remember where I got the recipe for the Snowcap Spread. Since this is Pecan Month, here is a spread for crackers from the Colorado Cachet cookbook. Though the recipe indicates putting the pecan pieces on top, I just mix them into the spread. I have also altered this to include 1/3 cup diced green olives 8 ounces deviled ham, and 1/4 cup diced red bell pepper. (This is really mixing another recipe (Snowcap Spread with the Pecan Spread)

Provided by Toni in Colorado

Categories Fruit

Time 15m

Yield 12 serving(s)

Number Of Ingredients 10

Pecan Spread image

Steps:

Mix cream cheese, milk, green bell pepper, garlic salt, pepper, onion and sour cream.
Place in a bowl or on a plate you're going to serve.
Melt butter in a separate pan and add nuts and salt.
Stir well and drain on a paper towel.
Spoon nuts over cheese mixture.
Serve with crackers.
For the Snowcap Spread and Pecan Spread mixed, mix in the green olives, red bell pepper and deviled ham.

Nutrition Facts : Calories 129.3, Fat 12.9, SaturatedFat 6.3, Cholesterol 27.9, Sodium 166.1, Carbohydrate 2, Fiber 0.5, Sugar 0.4, Protein 2.3

Ingredients

8 ounces cream cheese
2 tablespoons milk
1/4 cup diced green bell pepper
1/2 teaspoon garlic salt
1/4 teaspoon pepper
2 tablespoons diced onions
1/2 cup sour cream (more or less for consistency)
1 tablespoon butter, melted
1/2 cup pecan pieces
1/2 teaspoon salt (less if desired)

ROAST BEEF SANDWICH SPREAD

Pickle relish and ketchup add a touch of sweetness to this sandwich spread that uses up leftover beef. "I often turn to this recipe after I have made a large roast," says Carolyn Zimmerman of Fairbury, Illinois.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 9 servings.

Number Of Ingredients 9

Roast Beef Sandwich Spread image

Steps:

In a food processor, combine the beef, pickle relish and onion; cover and process until coarsely chopped., In a large bowl, combine the ketchup, mayonnaise, pickle juice, seasoned salt and pepper. Stir in the beef mixture. Cover and refrigerate for at least 1 hour. Spread on nine slices of bread; top with remaining bread.

Nutrition Facts : Calories 357 calories, Fat 10g fat (2g saturated fat), Cholesterol 59mg cholesterol, Sodium 972mg sodium, Carbohydrate 40g carbohydrate (11g sugars, Fiber 2g fiber), Protein 27g protein.

Ingredients

4 cups cubed cooked beef
1 cup sweet pickle relish
1 small onion, quartered
1/2 cup ketchup
1/4 cup mayonnaise
1 tablespoon sweet pickle juice
1 teaspoon seasoned salt
1/8 teaspoon pepper
18 slices bread

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Hot Pecan Beef Spread Recipes

HOT AND SPICY PECANS

These pecans aren't too hot, but you can leave out the red pepper if you like them milder, or increase it to taste. These make a great snack or appetizer for the holidays, or anytime.

CORNED BEEF SPREAD

This recipe comes from a friend, who loves to cook...just like me! The spread is always well received at parties when served alongside wedges of onion bagels. -Pam Reul, Owatonna, Minnesota

HOT DRIED BEEF SPREAD

This is another recipe from my mom's recipe box. It is used as an appetizer or snack to serve hot on crackers. She added to her recipe that it is best made the day before serving and kept in the refrigerator until use.

HOT AND SALTY SPICED PECANS

Hot and salty snack.

PECAN SPREAD

ROAST BEEF SANDWICH SPREAD

Pickle relish and ketchup add a touch of sweetness to this sandwich spread that uses up leftover beef. "I often turn to this recipe after I have made a large roast," says Carolyn Zimmerman of Fairbury, Illinois.

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