irections for sauce:
This recipe makes enough sauce for about
Melt the butter in saucepan on low heat, don't burn the butter!
Mix in the flour.
Slowly stir in the milk.
Stir constantly over medium heat until thickened. (about 15 minutes or so).
Add pumpkin, mix and heat thoroughly.
Slowly add the cider and fully incorporate.
Sprinkle with some nutmeg to serve.
For some variation ideas, add some cubed butternut squash or pumpkin, golden delicious apples, and/or orzo. It feels a little empty having nothing but bisque.
kewer and add to the bisque. Some chopped chives and a
ith a little whipped cream (recipe follows) or cinnamon on top
To make white sauce, in a medium saucepan, melt butter; stir in flour and salt until smooth.
Gradually add milk, pepper and green onion.
Heat until sauce is bubbling and starting to thicken, stirring occasionally.
Add onion dip and stir.
Fold in cooked fish.
Simmer until fish is warmed.
More milk may be added to thin bisque.
Serve over rice, wide noodles or biscuits.
In a lrg saucepan or Dutch oven, saute onions in butter (or olive oil) till tender, but not browned.
Add stock, squash, potatoes & carrots. Cook til vegetables are tender.
Cool & puree in blender (or use immersion blender). Return bisque to stove, add remaining ingredients & season to taste.
Bring to boil for 2 min & serve. Add dollop of sour cream & sprinkle of dill weed for garnish as desired.
0 minutes.
Mix shrimp bisque with an equal amount of
Keep 1 cup of the flour out to use this flour to roll out dough with.
Combine lard,flour,baking powder,salt.
In a cup with fork slightly beat egg, vinegar and cold water to make up 1 cup of ingredients
Add egg, water and vinegar to flour mixture form a ball.
Do not overwork dough.
Please, refrigerate dough for at least 1 hour or 24 hrs {this freezes very well} before using for the best result.
Bake at 400 Degrees in a preheated oven for 10 minutes then reduce oven temperature to 350 until pastry is golden brown!
arm.
Bread Pudding Sauce Recipe.
Mix everything together and
he refrigerator to get the best taste out of the chicken
he tomato used in the recipe.) PLEASE DO NOT ADD ANY
nd pepper seasonings.
Let bisque simmer on stovetop for another
onger cooking time gives the best results.
In a deep
hese are one of the best tarts out there anywhere,believe
Bisque Balls: Using a meat grinder/
Place Tater Tots in a 9 x 12-inch dish or pan.
Pour the cheese soup that has been mixed with the milk over the potatoes. Next, pour the tomato bisque soup that has been mixed with the water over the nacho cheese soup.
Mix soups with spoon gently (do not disturb potatoes).
Bake in a 350\u00b0
oven for 1/2 hour or so until Tater Tots test soft and are lightly browned and soups are thickened.
Serve hot.
Stir, slightly, when removed from the oven and ready to serve.
Stock: Cook stock until water is reduced to approximately 2 cups.
Strain stock and discard shells etc.
Bisque: Warm stock and add two cans evaporated milk, butter, S& P.
Gently heat until hot but not boiling.
Add cooked lobster and warm through gently.
Serve w/ common crackers or oyster crackers.
ake about 3 quarts.
Bisque:
In a large heavy
Heat butter in large skillet.
Add mushrooms, garlic and parsley and cook until tender.
Gradually stir in chicken broth, heat to boil and reduce to simmer.
Simmer uncovered to reduce by about 1/3.
Gradually stir in half-n-half, tomato bisque soup, basil, pepper and minced shrimp.
Return to simmer for about 10 minutes.
Add whole shrimp and simmer until pink.
Beat egg yolks with sugar over a hot fire until steam begins to rise.
Remove from the fire to ice and continue beating until the mixture becomes quite stiff.
Stir in bisque crumbs.
Pour into a 2-quart brick or melon mold thinly lined with frozen apricots.
Pack in ice and salt for two hours.
Be careful to overfill the mold, as the mixture will shrink a little.