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    You are in: Home / Cookbooks / ZWT France
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    16 recipes in

    ZWT France


    Displaying up to 20 pages of results. To see all results, or register.

    French Tart, this is for you! When 4th of July rolls around in Bowerbank, Maine, it's off to the farmer's market for the first of the fresh peas!! Please don't overcook the tender sweet leetle things. ;)

    Recipe #235408

    9 Reviews |  By Elmotoo

    From Ruth Reichl's Gourmet Weekly to you via my inbox, lol. Her words: This scalloped potato dish is part of our culinary repertoire, and we hope it will become part of yours too. There is something about the texture of the potatoes surrounded by creamy goodness and topped by golden brown cheese that wows people. It is perfect for a buffet supper or potluck; in our experience, it is the first thing to disappear. The technique of starting the potatoes in a saucepan of half-and-half and ending them in a buttered gratin dish comes from the masterful Jacques Pépin. Couldn't say it better myself, so I didn't. :) I did make minor tweaks to the ingredients/amounts.

    Recipe #287867

    8 Reviews |  By Elmotoo

    I made this using my Herbs de Provence that I got while visiting FT in France. (Woohoo!) It got a big thumbs up from the kids, too. Fast, easy, yummy & low fat.

    Recipe #254160

    8 Reviews |  By Elmotoo

    This is THE best garlic soup EVER. It's from my much used & loved 'Feast of Soups' cookbook by Jacqueline Heriteau.

    Recipe #135780

    8 Reviews |  By Elmotoo

    A lovely assortment of yummy flavors started on the stove & finished in the crockpot so the flavors all mellllld together! p.s. If you eat the bacon bits, just cook up the other 1/2lb!

    Recipe #330908

    7 Reviews |  By Elmotoo

    From my Chambord recipe booklet! 1 shot = 1.5oz according to the Webtender website. This is a really simple way to make brunch very special.

    Recipe #190067

    6 Reviews |  By Elmotoo

    No, it's not too sweet! It is easy & delicious! Made for RSC Lucky #13. This does make quite a bit but it didn't last long in our family. It can be a side dish or served under a curry dish.

    Recipe #353997

    5 Reviews |  By Elmotoo

    A lovely Cajun berry and wine compote, redolent with vanilla and the unexpected flavor of bay. The restaurant used mixed berries, but if you have an abundance of one kind, this would be a good way to show them off. This was once on the menu at Artesia Restaurant on the North Shore, New Orleans, although I'm not sure it is anymore. Simple and elegant.

    Recipe #135069

    5 Reviews |  By Elmotoo

    A variation of this came to me by way of IVillage. This salad is good when served with cooked new potatoes, barbecue dishes, as a spread or filling in sandwiches or simply as a topping on canapé.

    Recipe #478892

    4 Reviews |  By Elmotoo

    Made this up last night & it is FABULOUS. It is very good at room temperature and the flavors improve as it sits, so it would work well made ahead for a picnic or potluck dinner.

    Recipe #303228

    3 Reviews |  By Elmotoo

    AKA Brandied Strawberry Lime Clafouti This is an incredibly easy yet absolutely elegant dessert. I reworked several basic recipes then gussied it up especially for RSC #11.

    Recipe #282970

    2 Reviews |  By Elmotoo

    Strange cravings lead to delicious dinners, lol. In an endless effort to make tofu YUMMY, I devised this recipe. DH is still skeptical but eats it. I personally think it's brilliant. ;)

    Recipe #298159

    2 Reviews |  By Elmotoo

    I found this recipe in 'Garlic & Sapphires' by Ruth Reichl. I tried it & loved it. I hope I remember it correctly...it's soo easy.

    Recipe #187778

    1 Reviews |  By Elmotoo

    A lovely French recipe for the Zaar World Tour... Tomato Mousse with hard boiled eggs

    Recipe #134684

    1 Reviews |  By Elmotoo

    This was the surprise success of the weekend!! Developed for RSC #12.

    Recipe #317883

    1 Reviews |  By Elmotoo

    Impressive and delicious for your Valentine’s Day dinner. Look for heart shaped molds for the cream! Cooks Notes: Long passive time is for cream mixture to setup.

    Recipe #153737


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