This recipe comes from Urbain Dubois & Emile Bernard, "La Cuisine classique", 1864. Yes 1864. The flavor is great, and placing the parmesan...
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Just a little something I found in a magazine.
mint, black pepper, +rice noodles, +zest, +soy sauce, +coriander, +eggs, +vegetable oil, +noodles, +peppers, +olive oil, +yellow bell pepper, +scotch, +garlic, +caster sugar, +white wine vinegar
black pepper, mint, +eggs, +cream, +coriander, +vegetable oil, +mushroom, +garlic, +ginger, +cayenne, +paprika, +cumin, +salt, +yogurt, +lime juice, +chilli, +chiles, +turmeric, +garam masala, +onions, +rice, +bay leaves, +vegetable broth, +rose water, +lemon juice
This isn't so much a recipe as a tip. Most of us make omelettes the same way: wait til the eggs are nearly cooked, then add cheese/vegetables/meat/etc,...
Being a Teochew, my grandfather and my father always cook porridge very weekends (my mother hardly cooks). It was those that you could still see the rice...
Deliscious Spanish Omelette that's easy to make and tastes great. Complements many sides well especially salads and cold sliced meats. Prep:15m
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