This recipe comes from Urbain Dubois & Emile Bernard, "La Cuisine classique", 1864. Yes 1864. The flavor is great, and placing the parmesan...
parmesan cheese, gruyere cheese, +mushroom, +green onion, +vermouth, +heavy cream, +salt, +cornstarch, +eggs, +paprika
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Great flavors fit for a fiesta! Adapted from Mass recipes.
I have not tried this yet. I'm posting for the WT 06. Original recipe from Debra F. Weber and altered a little for what we like.
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For a quick and easy meal try this recipe for a cheese and chive-flavoured omelette.
This is an omelette, almost like a souffle, that first cooks in a frying pan, then puffs up like magic under the grill.
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A delicious and simple way to use up leftover pasta.
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