A Food and drink forum. FoodBanter.com

Welcome to FoodBanter.com forums which provide access to the finest food and drink related newsgroups.

You are currently viewing our boards as a guest which gives you limited access to view most newsgroup discussions and access our other FREE features. By joining our free community you will have access to post topics to the food related newsgroups, communicate privately with other FoodBanter.com members (PM), respond to polls, upload your own photos and access many other special features. Registration is fast, simple and absolutely free so please, join our community today!

If you have any problems with the registration process or your account login, please contact support.

Go Back   Home » FoodBanter.com forum » Food and Cooking » Recipes
Site Map Home Register Authors List Search Today's Posts Mark Forums Read

Recipes (alt.food.recipes) An alternative recipe newsgroup. For the posting and sharing of recipes.

Pear farcis fromage la Rocquefort

LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)  
Old 30-03-2012, 06:47 PM
Experienced Member
Join Date: Apr 2011
Posts: 75
Default Pear farcis fromage la Rocquefort

Peel a nice mellow ripe pear, remove core after cutting it carefully in half, cream, put Rocquefort cheese through a potato ricer, add little cream and a few dashes of paprika, mix few minutes, fill in center of pears, lay the pear on a crisp lettuce leaf, decorate with chopped pistachio nuts, and a candied cherry at top, pour over a nice Russian dressing, and serve.

Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On

All times are GMT +1. The time now is 09:15 AM.

Powered by vBulletin® Version 3.6.4
Copyright ©2000 - 2015, Jelsoft Enterprises Ltd.SEO by vBSEO 3.2.0
Copyright 2004-2015 FoodBanter.com.
The comments are property of their posters.