3 eggs, lg
1/2 cup butter or margerine, melted
1 cup flour, all-purpose
1/4 cup cheese, parmesan, grated
2 tsp baking powder
3 tbsp chives, finely snipped
1/2 tsp salt
1/8 tsp pepper, ground, red
A Recipe for
Parmesan Chive Pizzelles
Life is a banquet, and most poor suckers are starving. |
| Rosalind Russell |
There is no sincerer love than the love of food. |
| George Bernard Shaw (1856-1950) |
Other things are just food. But chocolate's chocolate. |
| Patrick Skene Catling |
This Recipe for Parmesan Chive Pizzelles is one of thousands in the Recipes-to-go Cheese Cookbook.
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
If you enjoy this Parmesan Chive Pizzelles Recipe - you should enjoy the recipe collections you can find on the websites below:
Chili represents your three stages of matter: solid, liquid, and eventually gas. |
| Roseanne, "Don't Make Me Over," May 1992, spoken by character Dan Conner |
Herb Tip |
This is a recipe for Parmesan Chive Pizzelles from the recipe cookbook of Recipes-to-go (Cheese)
I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster. |
| Joe E. Lewis |
Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. |
| Ambrose Bierce |
I drink no more than a sponge. |
| Francis Rabelais - Works. Book i. Chap. v. |
One cannot think well, love well, sleep well, if one has not dined well. |
| Virginia Woolf |
Old people shouldn't eat health foods. They need all the preservatives they can get. |
| Robert Orben |
Food Tip |
In medium bowl, beat eggs with butter until blended. Stir in remaining
ingredients until blended. With pizzell iron, use batter to make
pizzelles according to manufacturer's instructions. Make pizzelles up
to 1 week ahead of serving; 1/2 hour before serving, preheat oven to
250 degree. Wrap pizzelles in aluminum foil; heat in oven until warm.
Serves: 4
Parmesan Chive Pizzelles Recipe brought to you by Recipes To-Go