Pecan Bisque Recipes

SMOKY BLACK BEAN BISQUE

Steps:

• In a large saucepan, heat the oil over medium heat. Add the carrot, corn and onion and cook until the vegetables being to soften, about 8 minutes. Season with salt.
• Add the garlic, chile powder and cumin and cook until the spices are fragrant, about 1 minute. Add the beans, chipotle and adobo sauce and stir just to combine. Pour in the stock and 1 cup water. Bring to a simmer and cook until thick and creamy, 35 to 40 minutes.
• Stir in the lime juice and season with salt, if necessary. Puree the hot soup with a hand blender, if desired, or leave chunky. Serve in soup bowls with the cilantro and a dollop of sour cream.

PECAN BISQUE

Steps:

• Process pecans until finely ground,
• Melt butter in saucepan, add green onions and saute' on low heat until soft but not browned.
• Add garlic and cook an additional 1 minute.
• Slowly add broth and ground pecans, tomato paste, and dissolved cornstarch. Cook uncovered on low heat for 30 minutes.
• Beat egg yolk into cream, and then slowly whisk into pecan mixture and heat through. DO NOT ALLOW TO BOIL. Season with salt, pepper and nutmeg.
• Bisque can be refrigerated for 4 days. Serve hot.

BUTTER PECAN COOKIES

Steps:

• Place chopped pecans and 1 tablespoon butter in a baking pan. Bake at 325° for 5-7 minutes or until toasted and browned, stirring frequently. Set aside to cool. , In a large bowl, cream brown sugar and remaining butter until light and fluffy. Beat in egg yolk and vanilla. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Roll into 1-in. balls, then roll in toasted pecans, pressing nuts into dough. Place 2 in. apart on ungreased baking sheets. Beat egg white until foamy. Dip pecan halves in egg white, then gently press one into each ball. , Bake at 375° for 10-12 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.

CLASSIC BISQUICK™ PEACH COBBLER

Steps:

• Heat oven to 375°F.
• Stir together Bisquick™ mix, milk and nutmeg in ungreased 8-inch square (2-quart) glass baking dish. Stir in butter until blended. Stir together sugar and peaches; spoon over batter.
• Bake 50 to 60 minutes or until golden.

PUMPKIN PECAN BISQUE

Steps:

• In large saucepan, melt margarine; saute onion and garlic over medium heat for 7 to 10 minutes or until lightly browned.
• Add broth, pumpkin, water, sugar, thyme, rosemary, cumin, and salt.
• Bring to a simmer over medium heat; reduce heat and cook for 10 minutes, stirring frequently.
• Stir in half-and-half.
• In blender container, on low speed, blend soup mixture and pecans in batches for 1 minute.
• Pour into saucepan; heat to serving.