nd pepper seasonings.
Let bisque simmer on stovetop for another
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.
kewer and add to the bisque. Some chopped chives and a
irtight container.
For the bisque:
Melt 1/4 cup
For the Tomato Bisque: In a large soup pot
patula every 10 minute.
Bisque: Preheat oven to 450 degrees
I have noted from other recipes that oyster mushrooms are usually
nd fine sugar. Stir the bisque and bring to a slow
ot to burn.
Remove bisque from heat. Blend small amounts
ay leaves and puree the bisque.
Season Alaskan Scallops with
"heads\".
To prepare the bisque, bring the reserved 6 cups
Bring the tomato bisque to a boil in a saucepan. Remove saucepan from heat and stir cream cheese into the bisque until the cheese melts.
Dissolve gelatin in cold water; add to the bisque and stir. Set the mixture aside to cool.
Stir shrimp, mayonnaise, celery, bell pepper, and onion into the cooled bisque mixture; pour into a bowl or gelatin mold and refrigerate until solidified, 2 to 3 hours.
or 5 minutes. Season the bisque with salt and pepper.
prigs and put aside.
***BISQUE***.
Once squash is done
Bring lobster bisque, garlic, parsley, basil and 1/2 the lemon zest to a boil. Add mussels, cover and cook for 4-5 mins, until mussels have opened. Discard any closed mussels.
Divide mussels and sauce between 4 serving bowls. Sprinkle with remaining lemon zest. Garnish with basil leaves and serve with toasted ciabatta.