200 halo recipes

With the homemade curry paste, you will fall in love with this Indian-inspired, succulent and delicious chicken dish.

Spanish-style skillet chicken with mushrooms, stuffed olives, tomato soup, and a splash of Burgundy wine over egg noodles. A savory one-pan dinner in 40 minutes.

Golden-browned chicken breasts smothered in a garlicky mushroom and onion cream sauce, served over egg noodles. A one-skillet weeknight dinner in 40 minutes.

Oven glazed chicken breasts baked in a tangy brown sugar, tomato sauce, and Worcestershire glaze. A weeknight dinner with just 5 minutes of prep.

Homemade pecan butter made from butter-toasted pecans ground with honey, soy sauce, and salt. A rich Southern-style nut butter with a sweet-savory depth.

Pecan-crusted baked chicken breasts with cornmeal, cayenne, and paprika, finished with honey pecan butter. Crunchy, spicy, and sweet in every bite.

Two Southern legends in one pie: a creamy cheesecake layer on the bottom topped with classic pecan pie filling. The holiday dessert table just got a whole lot more interesting.

Rich cheesecake swirled with brown sugar caramelized bananas on a toasted pecan crust. Baked in a water bath for a creamy, crack-free finish with an optional splash of dark rum.

Fudge sweetarts are miniature tarts with buttery pastry shells filled with rich semi-sweet chocolate fudge and topped with a pecan half. Bite-sized, elegant, and irresistible.

Delicious pieces of chicken and sliced mushrooms in a creamy sauce full of flavour.

Curried chicken chowder loaded with potatoes, carrots, corn, and peas in a flour-thickened broth. A hearty, warming one-pot soup that's on the table in 30 minutes. No cream needed.

Maple pecan balls are buttery brown sugar cookies infused with maple extract and rolled around chopped pecans, each topped with a toasted pecan half. Tender, nutty, and built for holiday tins.

Chocolate pecan pie with melted German sweet chocolate, toasted pecan halves, and a glossy corn-syrup custard baked into a flaky pie shell. The Southern holiday classic with a cocoa upgrade.

Pecan breaded oysters sauteed golden and served on the half shell with a vanilla bean, cucumber, and tomato cream sauce. A refined seafood appetizer with Southern elegance.

Red pear sorbet grates ripe red pears with their skins on for a delicately pink, naturally textured frozen dessert. Simple syrup and lemon juice amplify the pear flavor. No peeling required.

Gin marinated chicken cubed and bathed overnight in dry gin, lime juice, and olive oil, then skewered, pan-fried, and finished with leeks, tomatoes, and cilantro.