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Plain omelette: parsely and chives. I'd be careful with woody, stalky herbs like rosemary; not because of the taste but because I don't want to chew on the hard pieces. Keep in mind that the omelette does not get cooked as long as other dishes where these work well. Then depending on the filling: anything with cream and fish may work with dill. Italian ...


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I prefer to use a personal blender like the nutriblast that comes with a dry ingredients blade. As long as you remove the stems, it comes out soft and fluffy and aromatic. If you're worried about the surface area of the herb being exposed, then steep the herb in a piece of cheesecloth, then remove and discard. In this way, the flavors are instilled into ...


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I can't say that I'm an expert in Dutch food, but I did live there for a few years (decades ago). It's entirely possible that the soup really was just salt, pepper and nutmeg in the meatballs. The Dutch for 'soup with meatballs' is 'soep met balletjes', which will help you avoid having to sort through all of the 'Pennsylvania Dutch' recipes out there. If ...



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