Top Rated Emmenthal Recipes

Artichoke Tart
This tart from Venice is filled with a delicious mixture of artichokes, cheese, eggs, parsley, a hint of garlic and cream. In Venice it is usually made with fresh artichoke hearts, but canned ones make it much quicker and easier. — Paola Gavin, author of Hazana
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Baked Fish from Iceland
This recipe is from a childrens' cook book published by UNICEF. This meal used to be our family's favorite. It is very easy and delicious.-Swiss MissThis recipe is courtesy of Swiss Miss and
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