-
You are currently viewing our forum as a guest which gives you limited access.
By joining you will gain full access to thousands of Videos, Pictures & Much More.
Membership is absolutely FREE and registration is FAST & SIMPLE so please, Register Today and join one of the friendliest communities on the net!
You must be at least 18 years old to legally access this forum. -
Hello Guest,
Thanks for remaining an active member on GayHeaven. We hope you've enjoyed the forum so far.
Our records indicate that you have not posted on our forums in several weeks. Why not dismiss this notice & make your next post today by doing one of the following:
- General Discussion Area - Engage in a conversation with other members.
- Gay Picture Collections - Share any pictures you may have collected from blogs and other sites. Don't know how to post? Click HERE to visit our easy 3-steps tutorial for picture posting.
- Show Yourself Off - Brave enough to post your own pictures or videos? Let us see, enjoy & comment on that for you.
- Gay Clips - Start sharing hot video clips you may have. Don't know how to get started? Click HERE to view our detailed tutorial for video posting.
Active and contributing members will earn special ranks. Click HERE to view the full list of ranks & privileges given to active members & how you can easily obtain them.
Please do not flood the forum with "Thank you" posts. Instead, please use the "thanks button"
We Hope you enjoy the forum & thanks for your efforts!
The GayHeaven Team.
pointguy36
Member
- Joined
- Mar 24, 2011
- Messages
- 569
- Reaction score
- 100
- Points
- 93
I made Rigatoni with Butternut Squash & Spicy Sausage from Giada De Laurentiis with homemade Honey Oat Bread - it was delicious!!
appleseed87
Junior Member
- Joined
- Dec 4, 2019
- Messages
- 18
- Reaction score
- 1
- Points
- 3
chicken lemon soup
perrymason12
Member
- Joined
- Jul 6, 2010
- Messages
- 202
- Reaction score
- 7
- Points
- 18
Banana and oatmeal
Arctictwin
Member
- Joined
- May 16, 2011
- Messages
- 208
- Reaction score
- 7
- Points
- 18
Had dental work so soup it is! Prolly tomato.
perrymason12
Member
- Joined
- Jul 6, 2010
- Messages
- 202
- Reaction score
- 7
- Points
- 18
Soups and Salad! A favorite dinner combo.
P
Passive
Guest
Pizza
mssmoker
Member
- Joined
- Oct 14, 2008
- Messages
- 313
- Reaction score
- 1
- Points
- 0
Pumpkin risotto....
Risotto alla Zucca (Winter Squash Risotto)
This creamy squash risotto, Risotto alla Zucca it's the perfect recipe for a warming fall dinner!
Ingredients
2 Tbsp unsalted butter
1 onion, diced
1 garlic clove, minced
1 lb butternut squash, diced ½ inch (4 c diced)
1 tsp salt
1 tsp dry rosemary
6 ½ c vegetable or chicken broth, divided
1 ½ c Arborio rice*
1 oz (1/3 c) Parmesan cheese, grated (plus additional for serving)
Instructions
In a large, 12” sauté pan with high sides, melt butter over medium heat. Add diced onion and garlic and sauté for 5 minutes, until softened. Add the squash, salt, rosemary, and ½ cup of broth and cook over medium heat until the squash begins to turn tender, 5-8 minutes.
While the squash is cooking, bring the remaining 6 broth to a simmer in a saucepan. Reduce the heat to low to maintain a slow simmer.
Add the rice to the squash mixture, and mix until evenly distributed.
Reduce the heat to medium low and add the broth, roughly 1/2 c at a time. Stirring between each addition and waiting until the broth has completely absorbed before adding any more. Continue to cook the risotto this way until the rice is soft and creamy, roughly 45 minutes. (You may not use all of the broth in your saucepan.)
Once the rice has reached your desired consistency, remove the pan from the heat and stir in the fresh, grated Parmesan cheese.
Serve immediately topped with additional Parmesan cheese.
Notes
* You can substitute regular white rice for the Arborio, however your risotto will not have as creamy of a consistency. The amount of broth and cooking time will also change slightly if using regular white rice.
Risotto alla Zucca (Winter Squash Risotto)
This creamy squash risotto, Risotto alla Zucca it's the perfect recipe for a warming fall dinner!
Ingredients
2 Tbsp unsalted butter
1 onion, diced
1 garlic clove, minced
1 lb butternut squash, diced ½ inch (4 c diced)
1 tsp salt
1 tsp dry rosemary
6 ½ c vegetable or chicken broth, divided
1 ½ c Arborio rice*
1 oz (1/3 c) Parmesan cheese, grated (plus additional for serving)
Instructions
In a large, 12” sauté pan with high sides, melt butter over medium heat. Add diced onion and garlic and sauté for 5 minutes, until softened. Add the squash, salt, rosemary, and ½ cup of broth and cook over medium heat until the squash begins to turn tender, 5-8 minutes.
While the squash is cooking, bring the remaining 6 broth to a simmer in a saucepan. Reduce the heat to low to maintain a slow simmer.
Add the rice to the squash mixture, and mix until evenly distributed.
Reduce the heat to medium low and add the broth, roughly 1/2 c at a time. Stirring between each addition and waiting until the broth has completely absorbed before adding any more. Continue to cook the risotto this way until the rice is soft and creamy, roughly 45 minutes. (You may not use all of the broth in your saucepan.)
Once the rice has reached your desired consistency, remove the pan from the heat and stir in the fresh, grated Parmesan cheese.
Serve immediately topped with additional Parmesan cheese.
Notes
* You can substitute regular white rice for the Arborio, however your risotto will not have as creamy of a consistency. The amount of broth and cooking time will also change slightly if using regular white rice.
Last edited:
ber salad...
