PECAN PIE RECIPE


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To eat like a king used to mean that you would have all the nutrition while feeling satisfied. That's why this casserole is named like that.

You see, in medieval times, kings used to eat a lot and they would have the royal cooks create awesome dishes all the time. Not sure if you remember medieval feasts in cartoons. Do you remember those huge casseroles where an ostrich would come out of? Well, we will not cook a huge bird, but a chicken. While vegetables too!

So I hope this recipe suits you and your family.

Ingredients
2 1/2 Cups of cubed skinless, boneless chicken breast meat
1 Cup of cooked, sliced carrots
1/2 onion, chopped
1 1/2 Cups of chicken broth
1 1/2 Cups of canned mushrooms, drained
1 1/2 Cups of green peas
1 (16 oz.) can of refrigerated buttermilk biscuits
1/4 Cup of chopped red bell pepper
1/4 Cup of butter, melted
1/8 Cup of all-purpose flour

Directions
In a medium saucepan over medium heat, melt butter. Add the flour, then pour in broth and cook until the mixture is think. Remember to stir constantly. Add chicken, peas, mushrooms, carrots, onion and bell pepper. Combine and stir. Cook until it boils.

Preheat oven to 350 °F.

Place chicken mixture into a 9×13 inch baking dish. Top with refrigerated biscuits. Put into the oven and bake in preheated oven for 25 to 30 minutes, or until biscuits are done.

If you would like to see more green bean recipes like this one, then please check here: Green Bean Casserole

Article Source: http://EzineArticles.com/?expert=Byul_Im

PECAN PIE RECIPE

January 31st, 2009

Ingredients     Directions
2 Eggs, Slightly Beaten
1 Cup Light Corn Syrup
1/4 Cup Sugar
2 Tablespoons Flour
1/4 Teaspoon Salt
1 Teaspoon Vanilla
1-1/4 Cups Broken Texas native pecans
Preheat oven to 375 deg F.

Spread pecans in an unbaked 9-inch pie shell.

Mix remaining ingredients and pour over pecans.

Bake at 375 deg F. for 40 to 50 minutes or until filling is set.

TIPS:

1. Cover the edges of the pie crust with aluminum foil about halfway through baking to prevent crust from getting too brown before the pie is done.

2. For best results, be sure to use only Texas native pecans. If you insist on using hybrid pecans or pecans grown in some other state, don’t complain to us if you aren’t happy with the way your pie turns out.

3. Note that this recipe calls for Light Corn syrup (we use the Karo brand). Many people use dark syrup in their pecan pies but we find that this gives the pies a rather strong taste and a darker, less appealing texture.

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