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    You are in: Home / Cookbooks / Lively Lemon Lovelies ZWT8 France
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    83 recipes in

    Lively Lemon Lovelies ZWT8 France

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    My family used to make these for special occasions, or random visitors! Basically a gougere! They can be baked and frozen then just brought out and thrown in a toaster oven when needed! Sometimes I like a stronger mustard taste so I double the dry mustard. I'm guessing at the amount of servings as I don't think I've ever made a single batch of this recipe - haha.

    Recipe #387604

    Adapted from House and Garden's New Cookbook.

    Recipe #481985

    Adapted from House and Garden's New Cookbook. Times do not include time for the beans to soak.

    Recipe #481990

    Serve with ham. Adapted from House and Garden's New Cookbook.

    Recipe #481982

    A simple tomato salad with cognac. Adults only! Adapted from House and Garden's New Cookbook. Cook time is standing time.

    Recipe #481983

    From Madame Fernande Garvin of the Bordeaux Wine Information Bureau. Adapted from The New York Times Cookbook.

    Recipe #481979

    This is somewhat unusual in that the vegetables are cooked in the dressing, then chilled. Adapted from McCall's Cooking School. Cook time includes cooking and chilling time.

    Recipe #481981

    This is one of a number of historical recipes I am posting from my cookbook collection. This recipe is adapted from the Rumford Complete Cookbook. Pepper may be substituted for the paprika. Cook time is mixing time.

    Recipe #462243

    Adapted from The Best of James Beard. Serve with glazed white onions and polenta. The original called for only 1/2 clove garlic, but, well, really.

    Recipe #460205

    This is one of a number of historical recipes I am posting from my cookbook collection. It is adapted from the 1953 edition of Adventures in Good Cooking, by traveling salesman and food critic Duncan Hines, and featuring recipes collected from around the USA. This recipe is from the Cameo Restaurant in Chicago. The recipe does not specify how much butter to use for the mushrooms or to finish.

    Recipe #462236

    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

    Adapted from the Lobel Brothers. Serve with noodles. Cross-rib is recommended, but other cuts of beef can be used.

    Recipe #417314

    This is a yeast bread recipe adapted from a Cuisinart advertisement in the December, 1981 Issue of Cuisine Magazine. They lack the "topknot" of the typical brioche. Prep time does not include rising time. These need to be started one day before baking.

    Recipe #467786

    A simple grilled cheese sandwich from Marseilles. Adapted from Breads of the World.

    Recipe #468247

    When I got my first job, I used my first paycheck to treat my parents to dinner at the Berghoff Restaurant. It was Friday, and bouillabaisse was the special. There was no salmon in it then; at least, I don't remember any. This isn't cheap, so as with any fresh fish dish, use whatever combination of fish and shellfish is available and seems fresh. From the Berghoff Family Cookbook.

    Recipe #416400

    29 Reviews |  By PanNan

    This recipe was printed in the Houston Chronicle. It's very elegant, but quick and easy enough to prepare for a week night meal.

    Recipe #61982

    Recipe posted on request. It's from Jacques Pepin's Fast Food My Way cookbook, and was featured on his TV show. This is more like an apple pancake than a dessert cake.

    Recipe #162651

    6 Reviews |  By PanNan

    This is an elegant and delicious first course for a special holiday meal or dinner party. It does require last minute prep, but it's very quick to make. I believe this was originally a Bon Apetit recipe.

    Recipe #41741

    1 Reviews |  By PanNan

    This recipe is based on the one in the Panera Bread cookbook. I've modified it slightly, primarily to reduce quantity. The recipe calls for sliced onions, but my family prefers smaller pieces in the soup, and Panera serves it with chopped onions in our local store. This tastes a lot like the soup there.

    Recipe #150803

    2 Reviews |  By PanNan

    This recipe is very similar to the recipe in the Panera Bread cookbook with quantities scaled down and modifications made for typical home use. It tastes best if made at least a few hours before serving. It keeps well in the refrigerator for several days.

    Recipe #149914

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