Oh my, again I made something different than my fellow Dorista's this week... but please forgive me. Everyone is making a wonderful Caramel Almond Custard Tart... but my daughter is allergic to nuts and my son is severally lactose intolerant. That would have left my husband and I to eat a rich tart with out any kid help, not good.
So, in keeping with the season I decided to make a recipe that was made before I joined this cooking group: Pumpkin Stuffed with Everything Good. The title is not kidding. You carve open a pumpkin and fill it with bread, cheese, bacon and cream. Then you put the cap back on it and bake it for two hours. The result is a cool looking, and delicious Autumn meal. I warn you it is rich. One 3 pound pumpkin easily feeds a family of 4. |
| Pumpkin before it is baked. |
Note: on selecting your pumpkin. I originally bought a sugar pumpkin. They are know for their flavor, very good for cooking. But I forgot to knock on it to check that it was hallow. You need a hallow pumpkin, so you can stuff it... so make sure to knock first and you won't have to ask questions later.
Click here for
Pumpkin Stuffed with Everything Good
recipe.
You are invited to join my new linky party. Cook a recipe of your choice from the chosen country and explore the world with us. Nov 5th we will be sharing dishes from Maylasia
Add your email to our list and I will remind you a week before the party and on the day of the party so you won't forget to link up.
Note: As a member of French Friday's with Dorie I am not allowed to print the recipe. I invite you to take a look at this wonderful cookbook "Around My French Table" if you are interested in this or any other recipe I review.
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| Click here to see how the other Dorista's did. |
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source : www.simplelivingeating.com , www.oursongfortoday.blogspot.com , www.jogjacamps.blogspot.com , www.jonygoblog.blogspot.com
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