Try this Ellens Boursin recipe, or contribute your own.
Suggest a better descriptionBlend cream cheese, garlic and herbs in a food processor until smooth. Chop in olives. Transfer to a small bowl and keep refrigerated until ready to serve. Ogden writes: "Boursin is generally served as an appetizer spread on crackers, or stuffed into cherry tomatoes, but sometimes we make roast beef sandwiches with a layer of boursin as a base." Recipe developed by Ellen Ogden. In "The Cooks Garden" catalog. Vol. 8, No. 1, Spring/Summer 1991. Pg. 29. Electronic format by Cathy Harned.
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Serving Size: 1 Batch (3636g) | ||
Recipe Makes: 1 Batch | ||
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Calories: 12422 | ||
Calories from Fat: 11183 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1242.5g | 1657 % | |
Saturated Fat 700.1g | 3500 % | |
Monounsaturated Fat 312.8g | ||
Polyunsanturated Fat 52.2g | ||
Cholesterol 3991.6mg | 1228 % | |
Sodium 11649.5mg | 402 % | |
Potassium 5038.2mg | 133 % | |
Total Carbohydrate 150.2g | 44 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 150g | ||
Protein 215.7g | 308 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 12422
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