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    You are in: Home / Cookbooks / My French recipes
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    33 recipes in

    My French recipes

    These are the only French recipes I have tried from my French cook books, hope they help.
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    3 Reviews |  By Derf

    Turned out onto a platter, these potatoes make a lovely presentation for a buffet table, and taste sumtuous!! Evolved from "French Cooking by Eileen Reece"

    Recipe #15202

    2 Reviews |  By Derf

    These potatoes are special and definitly not diet!!! Crunchie for a special meal or buffet. Evolved from "French cooking by Eileen Reece"

    Recipe #15211

    1 Reviews |  By Derf

    These are excellant, the crispy top layer is fought over in our house. Evolved to our taste from "French Cooking by Eileen Reece"

    Recipe #15209

    Have not tried this but it looks like fun and I am going hunting for an "old bird"!! from French Country Kitchen - Ann Hughes-Gilbey

    Recipe #19031

    1 Reviews |  By Derf

    Wonderfull cabbage!! Evolved from French Country Kitchen - Ann Hughes-Gilbey. Note: Suitable for any cabbage. Use red wine for red cabbage (plus currant jelly and vinegar),white wine for green and white varieties.

    Recipe #18968

    2 Reviews |  By Derf

    An impressive simple dessert to top off a holiday dinner (and low cal too!)

    Recipe #13966

    4 Reviews |  By Derf

    Great taste!! evolved to our taste from French Country Kitchen - Ann Hughes-Gilbey

    Recipe #18972

    4 Reviews |  By Derf

    Tasty side dish from French Country Kitchen - Ann Hughes-Gilbey

    Recipe #18971

    2 Reviews |  By Derf

    An excellent way to serve carrots. Very fresh taste ! Originally from "French Cooking - Eileen Reece".

    Recipe #14144

    2 Reviews |  By Derf

    An adaptation of French coq au vin from Cooking Light magazine (1988).

    Recipe #18825

    3 Reviews |  By Derf

    Chicken provencal, Great chicken dish, full of flavour! Recipe evolved to our taste from "French Country Kitchen" by Ann Hughes-Gilbey

    Recipe #13137

    Originally made with just bacon. Now, it usually contains onions and Gruyere cheese. A small wedge with a simple fruit salad and/or green salad makes a lovely lunch or light dinner.

    Recipe #122988

    Good taste! some times I add the chicken pieces, chopped, other times I make chicken pie, with mashed potatoes on top with the chicken meat and use some of the soup for liquid and add veggies.

    Recipe #17692

    4 Reviews |  By Derf

    These are so good, I can taste them just typing it! Love scallops--love garlic! Best for first course, a starter, or appetizer (2 scallops/person), possibly could double recipe for larger portions.

    Recipe #14183

    These crepes can be filled with any savoury filling, but have a look at "pancakes filled with mushrooms" - "Pancakes filled with spinach" and "Pancakes filled with ham and walnuts" Any one of these are fantastic!! (from French cooking by Eileen Reece"

    Recipe #14474

    This is a French potage. Original recipe from ''The Cook's Companion".

    Recipe #105776

    This dish is very typical of southern France. Adapted from a recipe by Stephanie Alexander. After we made duck stew, we used the rendered duck fat for this recipe and it turned out well. Dont forget to scatter the salt and pepper as you go along.

    Recipe #105647

    This is Jacques Pepin's recipe. The resulting chicken is moist, soft, and flavorful. Use a large non-stick frying pan. If cilantro is too strong for your taste, substitute with parsley or sage. If we dont have cilantro, we prefer finely chopped sage or parsley for this recipe. In Europe, cilantro is coriander.

    Recipe #104939

    This is a personal favorite of Jacques Pepin.

    Recipe #104670

    This was adapted from the recipe of Georges Billon, chef of Grand Hotel de Calla Rosa. The recipe entails reduction and a portion requires fast cooking.... take note. When studied well, it turns out very tasty.

    Recipe #105289

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