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Boursin


1 clove garlic, minced
16 oz. creme cheese, softened (not diet or lite or whipped, use the real thing!)
1 cup butter, softened (not margarine or whipped, use traditional sticks)
1 tsp oregano, dried
1/4 tsp basil, dried
1/4 tsp dillweed, dried
1/4 tsp marjoram, dried
1/4 tsp thyme, dried
1/4 tsp ground pepper

Mix all ingredients together.

Uses:
Add to fresh mushroom caps and serve cold or warm - (bake 12 - 15 minutes at 350) Add 1 cup boursin to 1/2 cup milk and dress 12 oz hot pasta. On baked or mashed potatoes. On steak. With fine crackers




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.