Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
1-11 of 11 sorted by
By Rita~ on March 17, 2006
By -GEORGE- on June 1, 2009
"This recipe comes from Urbain Dubois & Emile Bernard, "La Cuisine classique", 1864. Yes 1864. The flavor is great, and placing the parmesan cheese into the eggs separates the cheese flavors. Preparation time includes grating the cheese and mixing the eggs. Cooking times very to taste. Some like eggs well done, I prefer them just set...."
Prep Time: 5 mins
Total Time: 8 mins
By BakinBaby on June 30, 2011
"Vacherin Cheese is made in the Valais region of Switzerland - it is semi-hard, with a coarse, greasy brown rind and a pale yellow paste with a scattering of holes. It has a rich nutty flavour, a little like Italian fontina. Food.com must have never heard of Vacherin cheese (wouldn't let me list as such), so I listed as Fontina. The original recipe..."
Ingredients: swiss chard, salt & freshly ground black pepper...
Prep Time: 15 mins
Total Time: 1 hrs 15 mins
By Papa D 1946-2012 on June 15, 2011
By Mikekey on June 17, 2011