he teaspoon of olive oil - using a pastry brush is best
Once lightly boiling, add in Boursin cheese and white wine, stirring
he heat, using a wire whisk stire in Boursin until melted.
Preheat oven to 400 degrees F (200 degrees C).
Pour 1 tablespoon melted butter into baking dish to coat bottom. Arrange the cod fillets in the dish. Pat fillets dry using a paper towel. Spread the Boursin cheese evenly over the fillets. Pour the tomatoes over the tops. Season with salt and pepper to taste. Sprinkle with Parmesan cheese. Drizzle with remaining 1 tablespoon butter.
Bake, uncovered, in preheated oven for 25 minutes.
nd fold it toward you. Using the heels of your hands
ater to a boil.
Using tongs, briefly dip spinach leaves
he fromage frais into the Boursin until creamy.
Put a
he garlic and dried thyme. Using a pastry brush, generously coat
nto a medium size bowl. Using a fork or your hands
stir cream and Boursin over medium heat till Boursin melts and mixture
Cream butter and cream cheese together.
Use your hands to work in the flour.
Chill dough for about 30 minutes.
Meanwhile, combine boursin and milk in a small bowl, and mix until smooth and creamy.
Stir in bacon and onion.
Preheat oven to 400\u00b0F.
Divide dough into small balls and press into miniature tins.
Add a small scoop of the bacon-boursin mixture into the center of each shell.
Bake for 15-20 minutes, until crust is lightly golden and filling is warmed through.
s boiling --
Put the Boursin in a small saucepan, with
hat if you have been using unsalted butter, and/or unsalted
ater. Add the tomatoes (if using), Parmesan cheese, Bousin, dill and
In a small pot bring water to boil and add beef base and boursin cheese and stir well until the consistency of thin gravy.
Crust both sides of Medallion in black pepper.
Grill each 6 oz medallion to the desire level of doneness, and remove from heat and allow to rest for 5 minutes.
Top with the boursin aujus, garnish with parsley.
Serve.
Combine Boursin and sour cream in a bowl and mix until smooth.
Halve the eggs length-wise and add the yolks to the Boursin mixture.
Mash yolks into the mixture and combine well.
Stuff Boursin mixture into the egg white halves.
Lightly brush the tenderloin with melted butter and dredge in flour.Thoroughly mix the remaining dry ingredients together.
Dip the tenderloin in the egg wash and then roll in the breading mixture. Bake in a 400 degree oven for 5 mins per inch of thickness for a medium rare. Top with boursin cheese sauce.
CHEESE SAUCE.
Bring the heavy cream and bouillon to a boil, add roux to thicken and remove from heat. Stir in the boursin cheese. Slice the tenderloin at an angle and fan on the plate, then ladle on a stream of sauce.
Slit each date lengthwise, but do not cut in half. Spread each date to open slightly.
Spoon about 1/2 teaspoon of boursin into each date, spreading evenly.
Arrange dates in a single layer on a serving dish. May be prepared to this point and refrigerated for up to 24 hours. Just before serving, top each stuffed date with 1/4 teaspoon pepper jelly.
Put the hamburger in a bowl. Grate the onion over the bowl so the onion and the juice goes into the meat.
Add Lawry's, pepper and half/half and mix. (You know you have to use your hands) Don't over mix.
Form into patties and then season with salt and pepper and Grill.
Serve with Boursin on top with your choice of accompaniments.
he pizza.
Crumble the Boursin cheese and distribute over the