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    You are in: Home / Cookbooks / French
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    14 recipes in

    French


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    A delectable roasted fish and vegetable dish that is very popular in the South of France, especially Provence. I have listed Perch as the fish to use in this recipe, but Bream, John Dory, Halibut or Tilapia would also work very well. An elegant dinner dish, which needs very little attention, making it the perfect recipe for when you have company! Serve alongside poached or steamed seasonal vegetables, with wild rice or a simple salad.

    Recipe #217140

    I can't recall where I picked this one up, but this recipe is a regular in my arsenal of impressive dishes. It's so easy to make, and unreasonably delicious. My stomach is growling just thinking about it. I usually serve my chicken over a bed of rice cooked in chicken broth and seasoned with rosemary.

    Recipe #272283

    A fragrant chicken recipe for the slowcooker or can bake in the oven at 375.

    Recipe #183509

    2 Reviews |  By Bergy

    ------This is an elegant side dish. The wonderful flavor of the fennel adds a special taste to the other vegetables. Perfect recipe to compliment that special dinner party. If you want to take a short cut for your everyday dinner- Instead of steaming the fennel stalk ends chop up 1/3 cup of the stems and stir fry with the other vegetables. The chopped fennel takes a while to cook so start with the stems then add the tomatoes, carrots and the rest. Serve the shortcut version over rice. The chopped fennel is not as attractive as the whole stuffed stalk. Save some of the fern like tops for a garnish.------

    Recipe #211515

    2 Reviews |  By Tebo

    Crunchy, tasty and easy to prepare. Mint sauce could be used but I prefer the taste of the lamb rather than the mint.

    Recipe #12110

    This is taken from the My Kitchen Rules website here = http://au.tv.yahoo.com/my-kitchen-rules/recipes/recipe/-/13263369/king-george-whiting-shellfish-mousseline-and-champagne-sauce/ it looks amazing, so I am sharing it here.

    Recipe #477221

    This is so easy, and so good. No browning, just put the chicken in and pour the sauce on, and bake!! The tarragon makes it an elegant entree.

    Recipe #31078

    This is the easiest and one of the most impressive chicken dishes I make. Serve with grated parmesan at the table.

    Recipe #32735

    From Commander's Palace restaurant in New Orleans, this easy recipe honors the taste of the crab. Warm, buttery, with a hint of garlic and lemon, very simple yet so, so tasty! Serve over rice or angel hair.

    Recipe #257833

    3 Reviews |  By KelBel

    Classic French Crepe Recipe. It looks complicated, but it is very simple.

    Recipe #106145

    This is a really simple dish to make and it's quite elegant.

    Recipe #31562

    15 Reviews |  By Lyreen

    I just love this dish! I never knew how yummy spinach can be till I tried this entree in IHOP. It was a limited time only dish and when they took it out, I searched through the internet for the recipe but couldn't find one so I decided to take the matters into my own hands! This recipe is really easy and the ingredients may already be in your fridge! Serve it alone or with garlic bread or steamed veggies on the side. Notes: You can substitute chicken with leftover turkey or chicken rotisserie, lets face it, nobody ever eats those leftover turkey and rotisserie! You can also serve this as an appetizer. Just cook smaller proportions of crepes. And for those on protein diet, substitute the crepe with omelet!

    Recipe #311039

    This chicken in cream sauce recipe, famously known as volaille a la crème in the Bresse region, is delicious in its simplicity. Brown high-quality chicken in butter and then simmer it in a cream sauce. That’s all there is to it! Another recipe found on about.com for ZWT, French region.

    Recipe #369121

    This recipe uses sherry instead of the usual red wine. From the Lobel Brothers. More herbs can be added if you like, but it's good this way, or even with no herbs at all. I like to add a little more garlic and thyme than the recipe calls for.

    Recipe #416088


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