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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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    With the four kinds of cheese, this onion soup sounds fantastic! I can't wait to try it. This recipe is from Antoine's Cookbook.

    Recipe #349345

    From Rachael Ray. It takes only 5 ingredients.

    Recipe #475313

    This recipe was a side dish winner in the Real Women of Philadelphia 2010. After trying it, I know why. It is delicious.

    Recipe #456517

    Sauce Gribiche is similar to an aioli or a mayonnaise sauce with chopped hard cooked eggs, capers, pickles and herbs. It is also terrific over meat or fish or even potatoes! You can substitute 1/2 cup mayonnaise (or to taste) instead of making your own. Taste and add mustard and/or vinegar, if desired. Also, use your choice of fresh herbs.

    Recipe #478704

    This is a very basic sauteed chicken recipe that can be varied in many ways. You can add one tablespoon of fresh herb (such as rosemary, basil, tarragon) to the cooking chicken to change the flavor entirely. Also, you can substitute chicken broth or red wine for the white wine in this recipe.

    Recipe #348197

    A recipe from Rachael Ray. It takes only 5 ingredients.

    Recipe #475310

    These are tasty appetizers that call for fresh mozzarella. The recipe is from Paula Deen that was published in Ladies Home Journal.

    Recipe #294832

    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 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

    This is a short-cut for demi-glace or espagnole made with beef gravy or brown gravy. It is called Bordeaux, but any dry red wine will suffice.

    Recipe #361812

    These appetizers are almost like a dessert. Recipe is from Taste of Home.

    Recipe #340888

    I love grapefruit and this makes a yummy breakfast for me. This is from Fine Cooking.

    Recipe #347568

    This sauce is similar to a bearnaise and good served with broiled fish or any broiled or roasted meat.

    Recipe #347925

    This is from "15 Minute Meals" by Emalee Chapman. The author studied cooking in Paris and this receipe is from Angelina's restaurant there. I love coffee and ice cream and this takes it to a new level!

    Recipe #483510

    I believe this recipe was part of a wedding favor - perhaps it was served as dessert? Anyway, it sounds yummy, so I'm posting it so I can have the recipe at hand and try it soon!

    Recipe #437285

    Traditional recipe from the Toulouse region of France.

    Recipe #348394

    Speciality of the kitchens of the Grand Hotel Concorde, Metz, France back in the 1960's according to the newspaper clipping from my grandmother's recipe box.

    Recipe #306593

    Signature dish of the Restaurant Franziskanerplatz in Vienna, Austria. Recipe from a clipping in my grandmother's recipe box. The recipe recommends grilling the tenderloins to just rare but you don't have to.

    Recipe #287315

    Made with chicken, mussels, and clams. Eric Ripart is the chef at La Bernardine, in NYC. His show, Avec Eric, on PBS, attempts to take restaurant quality French cooking and make it more accessible to home cooks. This recipe uses saffron which is a very expensive ingredient. I pay around $18 for a .06 oz jar in the spice aisle. However, it is a unique and beautiful seasoning which you should try to appreciate. In actuality, it only adds about a dollar per serving when added to recipes. So, in reality, it costs less to use saffron than to provide and affirmative response to, "Do you want fries with that?" I also include pressure cooker instructions for this recipe, although most of the cooking is not done under pressure. Wait - is that some kind of odd joke? Hmmm....

    Recipe #448086

    This is another version of Chicken Veronique. It goes especially well with curried rice as the dish is usually rather bland by itself.

    Recipe #348103

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