Pear Pie III
My kids are always asking me to make this delicious creamy pear pie, it's their favorite! This recipe came from my mother who is known for her outrageously wonderful cooking!
Beet and Pear Puree
This is the perfect side dish to a holiday meal. It works well with roast turkey or pork. Can be made one day ahead, and preheated in double boiler.
Curried Cashew, Pear, and Grape Salad
Whenever I make this salad for guests, I'm always asked for the recipe and my family always requests this. We call it 'The Good Salad.'
Pear and Gorgonzola Cheese Pizza
A very interesting appetizer pizza. Sounds strange, but everyone will love the unique combination of fragrant pears and distinctive Gorgonzola.
Pear and Blue Cheese Salad
This salad brings together ingredients that really enhance each other, and the dressing packs a perfect punch with maple syrup, brown sugar, and apple cider vinegar. It's a favorite in my family!
Curried Butternut Squash and Pear Soup
My family loves this creamy and satisfying soup with the comforting flavors of butternut squash and curry. Serve topped with frizzled onions.
Apple, Cranberry, and Pear Crisp
This is a variation of the traditional Apple Crisp that I dreamed up one day when I didn't have enough apples, and there were pears in the fruit bowl, and leftover toasted walnuts from something else. We love it. Cranberries can be substituted with raisins or dried cherries. Comice pears taste best with this recipe.
Tangy Pear and Blue Cheese Salad
Romaine, blue cheese, chopped pears, walnuts, and red onions, combined with a tangy dressing, make this salad unforgettable. It is a sure hit worth trying!
Bulgogi Beef (Korean-Style Barbecue)
In the best examples I've had of beef bulgogi in Korean restaurants, the meat, while tender, still had a little bit of chewiness to it. You can control texture by the thickness or thinness of the slices and how long you marinate them. But this is a fairly fast-acting marinade, so I go with an hour or two.
Roquefort Pear Salad
This is the best salad I've ever eaten and I make it all the time. It is tangy from the blue cheese, fruity from the pears, and crunchy from the caramelized pecans. The mustard vinaigrette pulls it all together.