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Newest | Rating | With Photo | Time to Make | Alphabetical
Great crepes with spinach from French cooking by Eileen Reece.
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"
These are excellant, the crispy top layer is fought over in our house. Evolved to our taste from "French Cooking by Eileen Reece"
These potatoes are special and definitly not diet!!! Crunchie for a special meal or buffet. Evolved from "French cooking by Eileen Reece"
Ooohhhh!!!la la, these are pure heaven!!! Wonderful for a buffet table. Evolved from "French cooking by Eileen Reece"
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.
An adaptation of French coq au vin from Cooking Light magazine (1988).
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.
Tasty side dish from French Country Kitchen - Ann Hughes-Gilbey
Great taste!! evolved to our taste from French Country Kitchen - Ann Hughes-Gilbey
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
Herbs De Provence make these lamb chops superb. and you can't beat bbq'd!!
Mmmmmmmm Sooo Gooood!! (Chill time for the batter is 30 minutes not included in cook time.) Lovely delicate clafouti!! from Cooking Light
By Joanne Bryant
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