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Tag Archives | Fall 2012 Recipes

Apple Blondies

Recipe and Photography by Kelly Yandell



This streusel-topped dessert is a cross between a sheet cake and a nonchocolate brownie. The batter is loaded with flavorful chunks of apples and pecans. We suggest using one tart apple like a Granny Smith plus one slightly sweet one like a Braeburn.…

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Holiday Spiced Pecans

Recipe and Photography by Kelly Yandell



An appetizer bowl of these addictive, sweet and spicy pecans is a great way to get the party rolling, whether you’re celebrating the Mid-Autumn Festival, as they do in China, or having a crowd over for Thanksgiving.…

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Thanksgiving Sweet Potato Casserole

Recipe and Photography by Kelly Yandell



Every family has its own way of making holiday sweet potatoes. is is a classic recipe except for its topping. Here, the usual gooey marshmallow top layer is replaced with a healthier crumble of pecans, whole oats and yes—brown sugar and butter.…

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Sweet Potato Gratin

Recipe and Photography by Kelly Yandell



Instead of boring French fries, serve this Sweet Potato Gratin alongside your burgers, hot dogs and barbequed chicken. In this simple recipe, sweet potato pieces are tossed in a peppery blend of chile powders then baked and topped with crispy bacon, chopped pecans and melted Gruyere cheese.…

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Texas Pecan & Heirloom Apple Cake

Recipe and Photography by Kelly Yandell

txPecanCakeFood writer Kelly Yandell calls the aroma of baking apples “the fragrance of joy and contentment.” After receiving a box of heirloom Gravenstein apples from her Seattle friend Jon Rowley, she dusted off one of her mother Carol’s well-worn recipe cards and devised this cake.…

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Grilled Vegetables with Texas Pecan Pesto

Recipe and Photography by Kelly Yandell



No need for pine nuts in your pesto when you have Texas pecans! This simple recipe blends homemade pesto with grilled veggies, utilizing the last of autumn’s second-season squash, tomatoes and basil. The dish can be served at room temperature so make this first so it doesn’t compete for space with your last-minute grilled items.…

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Stuffed Mirliton

Tracy Talbot’s Cajun Family Recipe

Photo by Kelly Yandell

8 servings

  • 4 large mirliton/chayote
  • 6 tablespoons unsalted butter
  • 1 small sweet yellow onion, chopped
  • 1 small green bell pepper, chopped
  • 3 celery stalks, chopped
  • 2 cloves garlic, minced
  • ½ pound large Gulf shrimp, peeled, deveined and chopped
  • ½ cup Italian seasoned bread crumbs

Preheat the oven to 350°F

Place the whole mirlitons in a large pot of boiling water and boil for15 minutes.…

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Mesomaya Sopa de Lima

Recipe by Chef Nico Sanchez



6-8 servings

For Soup

  • 4 large chicken breasts, bone-in, skin-on (See note)
  • 2 tablespoons salt
  • 1 clove of garlic
  • 1 large sprig of cilantro
  • ½ small onion, any type
  • 3 tablespoons Extra Virgin Olive Oil
  • 1 cup diced white onion
  • 1 cup diced, peeled carrots
  • 2 cups diced, peeled chayote
  • 1 cup diced celery ribs
  • 1 cup fresh corn kernels
  • 2 limes, cut in thin wheels
  • 1 tablespoon chopped sweet basil leaves
  • 1 tablespoon chopped fresh mint leaves

For Garnish

  • 5 or 6 tortillas
  • Peanut oil for frying
  • 1 cup shredded Chihuahua cheese (or Monterrey Jack)
  • 1 avocado, diced
  • ½ cup chopped cilantro leaves
  • 1 lime, cut into wedges

Place chicken in a large pot with 1½ gallons water, salt, garlic, one sprig of cilantro and half of small onion.…

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Rolled Cranberry-Glazed Beef Brisket with Braised Red Cabbage

Recipes by Lynne Curry

Photo by David Reamer

6 servings with leftovers

This festive garnet-glazed roast makes pot roast worthy of any holiday table. Braised in whole cranberries, brown sugar, and ginger, the beef drinks in a tangy sweetness. It’s an unusual combination, but Lynne Curry, the author of Pure Beef, is always looking to include these beloved little fruits in her cooking outside of ­ Thanksgiving.…

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