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Posts posted by mithun86

  1. Butternut Suash and Bacon Bisque

    (Courge de Butternut et Bisque de Lard)

    --Mak2 quarts

    1 3-pound butternut squash

    1 tsp. oil

    1 cup chopped onion

    3 strips bacon

    1 cup apple cider

    2 cups low-sodium chicken broth

    1 cup cream

    Salt and pepper to taste

    1. Preheat the oven to 350ºF. Cut the stem off of the squash, and cut lengthwise. Scoop out the seeds and discard.

    2. Place the squash, skin side up, on a small sheet pan. Add 1-1/2 cups

    of water to the bottom of the pan, and bake at 350 degrees for 2 hours,

    or until soft. Don't let the pan dry out; add more water, if necessary.

    3. When cooked, cool, then scoop the flesh into a small bowl. You should have about 3 cups. Set aside.

    4. Heat the oil in a 6-quart pot on medium heat, then add the onions,

    bacon and 1 tablespoon water. Cook for 7 minutes, then pour in the cider

    and bring to a simmer.

    5. Mix in the squash and chicken broth, and return to mixture to a simmer.

    6. Remove from the heat, and purée with an immersion blender.

    7. Pour in the cream, then mix, taste and adjust flavor with salt and pepper
  2. Hi all!

    Enjoy this french recipe!



    2 sticks butter

    1 c. chopped walnuts

    1 c. flour

    1 c. graham cracker crumbs

    1 lg. Cool Whip

    1 c. powdered sugar

    1 tsp. vanilla

    1 (8 oz.) pkg. cream cheese

    1 (16 oz.) can pie filling

    CRUST: Melt butter. Mix with walnuts, flour and graham cracker crumbs.

    Pat evenly on bottom of 9x13 inch pan. Bake at 400 degrees for 15

    minutes. Cool.

    FILLING: Blend powdered sugar with Cool Whip, vanilla and soft cream

    cheese. Pour over cooled crust. Put pie filling on top. I usually use

    blueberry filling, but any may be used.

  3. Hi

    I think this Barbied courgettes recipe is great! Try this:

    Take an entire courgette, and halve it, lengthways. Scoop out the seeds

    in the centre. Fill the centre of each half with a mixture of a hard and

    softer cheese - I find that Cheddar and mozzerella works well. Sprinkle

    with a touch of smoked paprika. Put the two halves of the courgette

    back together, and wrap tightly in foil.

    Cook on the barbecue until the cheese has melted and the flesh of the cougettte is soft.

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