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Results 1 - 10 of 12 for montrachet
Coat peppers with olive oil ... occasionally. Cut in half; take out seeds and peel off skin. Slice Montrachet cheese and alternate peppers with cheese.
1. Core tomatoes, cut in thick slices, then in halves. Put in mixing bowl. 2. Peel onion, slice into thin rings, add to bowl. 3. Add ...
In a skillet cook the garlic in the oil over moderately low heat, stirring, for 1 minute, add the onion, and cook the mixture, stirring, ...
1. One day before serving, line a 9x5 inch loaf pan with a double thickness of slightly dampened cheesecloth. 2. Beat the cream cheese, ...
Peel alternate strips of skin from eggplant. Remove cap. Cut eggplant lengthwise into 1/4 inch slices. Place on cookie sheets and brush ...
Cook garlic in medium saucepan of simmering water until very soft, about 20 minutes. Drain; cool. Peel garlic. Transfer garlic to ...
Place squash, zucchini, eggplant, endive leaves, asparagus, and green, red, and yellow peppers in individual piles in pan. Pour marinade ...
For cheese spread: Preheat oven to 350 degrees. Toss whole garlic cloves with 1 tablespoon oil in heavy small baking dish. Bake until soft ...
Stir first 5 ingredients in bowl until smooth. Season filling with pepper. Place 1 phyllo sheet on work surface (keep remainder covered). ...
Cook bacon in heavy large skillet over medium heat until crisp. Drain bacon on paper towels. Pour pan drippings into measuring cup; add ...
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