Yellowhead, here is a recipe for Praline Baskets using almonds. No reason why you couldn't substitute pecans. Ann Jim Coleman Recipes Carmel Praline Basket The Ingredients you will need are: 1 lb. Light Brown Sugar 2 1/2 sticks Butter 1 1/2 cup Corn Syrup 1 3/4 cup Flour, bread or all-purpose 1 1/4 cup, untoasted Almonds Melt brown sugar, butter and corn syrup over medium heat, stirring occasionally to dissolve the sugar. Bring to a boil and stir in the flour. Continue cooking and stirring approximately 2-3 minutes. Lightly crush untoasted almonds and stir into the mix. Remove from heat and allow to cool. Scoop desired portion size into a parchment lined baking sheet and bake approximately 10-12 minutes or until mix has stopped spreading and is bubbling. Allow to cool slightly and mold over desired shape to form a cup or basket.

Check below. Here is a link that might be useful: Orzo with creamed corn sauce

The recipe below is from St. Thomas & Carol Bareuther is a nutrionist here. Here's one from Puerto Rico: PIGEON PEAS & RICE (serves 8) 2 TBL olive oil 1 small yellow onion, minced 1 stalk celery, minced 1 clove garlic, crushed 1/2 green bell pepper, seeded & minced 2 cups shelled pigeon peas (or use canned, drained) 1 TBL tomato paste 1/4 tsp cumin 1/2 tsp thyme 4 cups water 2 cups white rice Salt & pepper to taste In a deep saucepan saute the onion, celery, pepper & garlic in the oil until onion is soft. Remove from pan & set aside. Add water to saucepan & bring to a boil. Boil peas until just barely tender. (Skip this step if using canned.) Return vegetables to pan along with tomato paste & spices. Add rice & bring to boil. Reduce heat & cook until all water is absorbed.~~Angela Spenceley Here is a link that might be useful: Coconut Red Beans & Rice

From Lüchow's German Cookbook Savory Green Beans 2 pounds fresh green beans 2 tablespoons butter or drippings 3 cups bouillon or stock 1 tablespoon flour 1 teaspoon sugar 1 teaspoon salt 2 tablespoons vinegar 1 small piece summer savory 1 tablespoon chopped parsley Wash beans; break off tips an remove strings; break or cut in four pieces each. Place in saucepan with butter or drippings and bouillon; cook covered 25 minutes, or until tender. Add more bouillon if necessary. When nearly done, sprinkle beans with flour, sugar, salt, and vinegar. Cook uncovered a few minutes more. Sprinkle with herbs and serve. Serves 6