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Tue, Apr 19, 11 at 22:16
| I am trying to create an "authentic" chile rellenos quiche recipe where you actually wrap a chunk of Jack cheese inside a whole (canned) chile then arrange the stuffed chiles in a pie crust in such a way that each slice of pie will contain one stuffed chile. I would like to use egg substitute in the custard--but how much?? And do I used half and half, ricotta or cottage cheese in the custard?? Does anyone have any great ideas as I try to formulate this recipe for Easter brunch. |
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