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    You are in: Home / Cookbooks / Our Diners, Winers and Chives France Cookbook
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    95 recipes in

    Our Diners, Winers and Chives France Cookbook

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    This is a hot sandwich based on Carole Handslip's recipe from her book, Step-by-Step 50 Great Sandwiches. I make these for either breakfast, brunch, or lunch.

    Recipe #271280

    This is based on a recipe from the cookbook that came with my KitchenAid mixer. The introduction states, "Fresh scallops and mushrooms simmered in a light but spicy tomato sauce," and "When selecting scallops, choose ones that are translucent and shiny in appearance and have a sweetish aroma." Serve with hot cooked rice or a loaf of crusty bread.

    Recipe #281134

    This is based on a recipe from The Encyclopedia of Creative Cooking, edited by Charlotte Turgeon.

    Recipe #273984

    This beverage is based on a recipe from Stuart Walton’s book, The Ultimate Book of Cocktails. He says, “Another 1920's recipe that nicely balances the sweetness of blackcurrant liqueur with the acerbic dryness of good dry French vermouth.” Don't forget to eat the currants as you finish off your drink! :)

    Recipe #282738

    Based on a recipe from Michelle Garner’s cookbook, Quick French Cuisine. She says, “I adapted this from my aunt Cécille’s recipe. She would make large batches and freeze it.”

    Recipe #288059

    This is from Quick French Cuisine by Michelle Garner. This is tres simple and healthy!

    Recipe #302886

    Based on a recipe from Stuart Walton's book, The Ultimate Book of Cocktails. He says, "This very French cocktail is intended, unexpectedly, as a tribute to the car manufacturer. Owners of their cars may justifiably drink it with pride, though not of course immediately before driving anywhere as it's quite strong."

    Recipe #288082

    This recipe is based on one from Clarissa Dickson Wright’s and Jennifer Paterson’s book, Cooking with the Two Fat Ladies. It will keep for 3-6 months in the freezer. I recommend reading this recipe all the way through before making it. Prep time doesn’t include the 30 minutes or more chilling intervals.

    Recipe #465770

    Based on a recipe from Dr. Atkins' New Diet Revolution book. We just love this! The intro to the recipe says, "Clafouti is a French baked pudding dessert and is usually made with cherries. We've substituted lower-carb blueberries for the cherries."

    Recipe #394238

    Based on a recipe from Jeff Smith’s cookbook, The Frugal Gourmet. He recommends using his recipe #232694, Basic Brown Soup Stock, in order to avoid the “salty flavor you find in restaurant soups.” I often use low-sodium canned beef stock when I’m pressed for time. This recipe is a guide for a single serving, so adjust ingredient quantities accordingly.

    Recipe #445037

    This recipe is based on one from Lou Seibert Pappas’ cookbook, Extra-Special Crockery Pot Recipes. She says, “The Normandy Section of France is noted for this succulent chicken entrée. It calls for apply brandy, a specialty of the region.” This is absolutely fantastic served over rice, pasta or with a crusty bread.

    Recipe #470554

    Based on a recipe from Paul Bocuse’s, Bocuse à la Carte cookbook. “EDITOR’S NOTE: To deglaze, skim off as much fat as possible from casserole, add cognac, and ignite quickly to burn off any remaining fat.” If you cannot get a real bulbous spring onion, I suggest substituting a leek, which is reflected in the ingredients list (I wouldn’t want anyone to think that Paul made this suggestion!). Much of the cook time is simmering time, i.e., it's not busy time.

    Recipe #445084

    Salade de Concombre à la Crème au Curry. Based on a recipe from Simply French, the cookbook where Patricia Wells presents the cuisine of Joël Robuchon.

    Recipe #403406

    Based on a wonderful recipe from McCall's Cooking School, Meat #22. The intro says, "Lamb and beans the French way. To most Americans, accustomed to pork with their beans, lamb with white beans is an unusual combination. But it's an everyday meal to the French, particularly those from Brittany. The beans are cooked until tender, combined with garlic, onion, herbs and plum tomatoes, then cooked again for several hours with the lamb. We like our roast lamb fairly well done, while the French prefer it pink. A meat thermometer is a great help in roasting it to just the right degree."

    Recipe #349558

    Based on a recipe from Michelle Garner’s cookbook, Quick French Cuisine. I’ve been making these appetizers for years and they are always a smash hit. I hope they are for you, too!

    Recipe #284353

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