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Old 03-31-2005, 02:28 PM   #21
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Quote:
Originally Posted by spryte
I was going to make some boursin tonight to use on grilled chicken & veggie panini. Does it need to refrigerate for a while for better flavor or can I use it right away?

Cheese of any type tastes better when closer to room temp, so don't chill it too much.

Cold inhibits you from tasting all the flavors in cheese, wine and many other foods.
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Old 03-31-2005, 02:33 PM   #22
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Cool! Thanks!!
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Old 04-01-2005, 08:17 PM   #23
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Next time you eat at Dave & Buster's, get the chicken monte carlo - the boursin is really shown off well ;)

and marmalady - I'm only paying $4.49 for a 5.2 ounce! hmmmm - I thought everything was more expensive here!
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Old 04-01-2005, 09:45 PM   #24
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Jkath, how do they do the chicken monte carlo? Is the chicken stuffed with the boursin?


And------even at $4.49, you can still save money by making it; for the same price you could double the amount you're buying for the same amount!
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Old 04-02-2005, 01:33 AM   #25
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It's lemon-herb grilled chicken breasts topped with boursin cheese chunks, roasted red peppers & fresh basil served with sauteed super skinny green beans. It's even lo-carb!
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Old 04-02-2005, 07:57 PM   #26
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Ok, I made debthecook's boursin recipe
Blenderize:

3 cloves garlic
1 bunch fresh parsley
8 oz cream cheese
1/4 cup butter
1/4 tsp salt
1/2 tsp pepper

plus chives

It was FABULOUS!!!!!

My question:
Can I freeze the leftovers like a compound butter??

I think I was to stuff chicken breasts with it!
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