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    You are in: Home / Cookbooks / French-ZWT-2012
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    15 recipes in

    French-ZWT-2012


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    Using leftover chicken makes this ecomical and easy! Just saw this on Ten Dollar Dinners with Melissa d'Arabian Episode: Cost-Cutting Comfort and it looks so good, and something I might make for my kids, or for me making it vegetarian!

    Recipe #452159

    The dressing is what makes this salad. Adapted from Chef Tal Ronnen's The Conscious Cook cookbook.

    Recipe #420528

    I saw this on the cooking channel with Laura Calder, Show: French Food at Home Episode: From the French Pantry. Enjoy!

    Recipe #480922

    Whole Story blog readers were asked to submit their best holiday appetizer for less than 50 cents each piece. Here's their favorite, from Jo R., who got her recipe printed in The Whole Deal value guide and received a $50 gift card. This easy to assemble appetizer features the winning combination of creamy goat cheese, tart apples, rich nuts and tangy ginger.

    Recipe #443781

    Alex says the smell of this cooking will send people straight to the kitchen! This is a wonderful, rich dish that is such a treat, especially when company comes! Recipe adapted from Alex Guarnaschelli.

    Recipe #396598

    The mushrooms and tangy Dijon mustard make this a top notch sandwich! Creamy Fontina cheese is just right, but you can use Gruyere or omit the cheese altogether! Sourdough or a nutty cracked wheat bread is a good choice for the bread. For a light supper, serve with a green salad, and add a cup of soup if you like. Adapted from Fields of Greens cookbook.

    Recipe #448002

    I saw this on Sandra Lee's episode Cocktail Party and it looked so good I made them. Delicious! And great for a party or potluck. I hope you enjoy. I put leftovers in the freezer, then heated them up in the oven.

    Recipe #442943

    This comes straight from Rachael Ray's Week in a Day. This makes a great breakfast, lunch or dinner. Ratatouille is a traditional French Provençal stewed vegetable dish, originating in Nice. This is a nice twist, the eggs making it a complete meal. Yummo.

    Recipe #460321

    It's fun and very enjoyable to make your own flavored mayonnaise! This is a French influenced one. Serve with cucumbers, as a dip for celery, or with fried vegetables. Also good on savory fritters, and over fish.

    Recipe #427689

    Verrines are layered foods in a small glass. Think of each one as it's own little compisition. Beautiful in it's simplicity! Garlic toast fingers are perfect for dipping into the soup to get the cheese on the bottom. A French recipe adapted from Vegetarian Times magazine May 2010.

    Recipe #424140

    This delicious recipe came from Martha Stewart's magazine, Feb. 2012.

    Recipe #475320

    A unique and delicious way to prepare celery, this recipe roasts the crisp vegetable that is so often eaten raw or added to soups and stocks, then adds creamy blue cheese and crunchy walnuts.Adapted from Country Living magazine.

    Recipe #458169

    From Rachael Ray's Week in a Day on Foodnetwork, this uses Roasted Garlic Paste with Honey and is so good!

    Recipe #478383

    I got this from a Taste of Home magazine, but changed it by adding whole wheat flour to make it more healthy. With the great taste of ranch dressing mix, you will be asked to make this again and again. Prep time is rising time. You can cut the recipe in half to make 2 loaves.

    Recipe #454982

    A French classic wrapped up nice and cozy! Adapted from Wraps cookbook.

    Recipe #434281


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