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Barbequed Peaches Recipe


1 cup chicken bouillon granules

1 cup water

1 teaspoon ground black pepper

1 cup canned pears

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

1 1/4 teaspoons dried parsley

1 cup chopped pecans


In a large saucepan, bring chicken bouillon granules, water, pepper, pears, lemon juice, vanilla extract and parsley to a simmer over low heat. Reduce heat to medium and simmer 10 to 15 minutes longer or until vegetables are tender. Remove the pecans and stir them into the saucepan. Cover, remove from heat, and let stand 5 minutes. Remove pecans from saucepan and place onto a serving platter. Serve warm.


Trucu-un-Culu writes:

⭐ ⭐ ⭐ ⭐ ⭐

Awesome!... Like another reviewer, I also used my butt as a divider. Had a huge burst of peanut butter in there too! Was this the best dinner ever and thank you!!!!