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    You are in: Home / Cookbooks / Breezermom's France 2
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    15 recipes in

    Breezermom's France 2

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    This is different from most of the Roquefort Dressings I found here. No vinegar, and very thick. A creamy dressing! I prefer this over an iceburg wedge, with tomato garnish.

    Recipe #473142

    This is a lovely soup to serve in the summertime, as it is served chilled. If you prefer, you can substitute sour cream for the creme fraiche. To make creme fraiche, just combine 1 cup of whipping cream with 2 tbsp of buttermilk. Once combined, cover and let stand at room temperature for 8 hours. This will make a cup of creme fraiche. Prep and cooking time does not include the chill time!

    Recipe #409882

    This marinade is delicious on firm, white flesh grilled fish, such as grouper or mahi-mahi.

    Recipe #426715

    Aptly named, because of the color added by the Burgundy, the mushrooms, chives, parsley, and paprika! Also the 30 minute bake time gives a painter time to clean his brushes so he can eat! To cut down on clean-up, wipe the skillet used for browning the veal with paper towels to remove the pan drippings, and use the same skillet to saute the vegetables. The herbs listed are fresh, so if using dried herbs, reduce the amount by half.

    Recipe #439670

    This is a very easy and tasty chicken dish, thanks to the wonderful creamy mustard sauce. To make the dish richer,use margarine or butter instead of the cooking spray. You can also use whipping cream instead of the fat-free half and half. You can use any type of mushroom, depending on your preference. I like baby bellas.

    Recipe #263405

    This original recipe came from the Food Network Show featuring Brian Boitano. I have changed some of the ingredients to things that are more commonly found, but didn't change it much.

    Recipe #391913

    This is a really easy appetizer recipe! Quick, and can be served with crackers or sliced Granny Smith apples. Leaves you "free and easy" to take care of the rest of the meal!

    Recipe #344032

    This recipe originally came from "Recipes and Recollections from Terrace Hill", but no author was noted. I've adjusted the amounts of ingredients to suit my tastes.

    Recipe #451013

    This recipe is quick enough to make on a weeknight, and yummy enough for company! The crushed black peppercorns are not grind them into a fine mix. Take the peppercorns and put them into a non-breakable flat pan (like a metal pie pan), cover with a dish cloth or napkin, and pound them with a wooden or rubber mallet so that they are crushed or cracked, not ground. Yummy, yummy!

    Recipe #405749

    This is also known as "boeuf en daube a la provencale". You will need cheesecloth to make your "bouquet garni", and you marinate the meat for 10 hours or overnight, turning occasionally. Marinating time is not included in prep and cooking time.From Classic International Recipes, this is best cooked in a very heavy dutch oven, such as Le Creuset.

    Recipe #482673

    Another recipe added because of my love of tarragon! Simple and easy to make....very quick. From Cooking Light.

    Recipe #482700

    I've discovered a love for tarragon....

    Recipe #482703

    This recipe is great to rub under the skin of a Thanksgiving turkey, and also delicious stirred into hot cooked grits or mashed potatoes, melted over steamed broccoli or grilled asparagus. Also good over beef tenderloin. Total time does not include cooling time.

    Recipe #482704

    Make sure you allow enough time for the onions to carmelize and reach that rich, buttery texture. From Nicolette Manescalchi,

    Recipe #482706

    I love the tiny little green beans I can find packaged in some grocery stores labeled haricots verts! I can just eat them like candy, but they are even better cooked this way!

    Recipe #482707

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