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    You are in: Home / Cookbooks / My French recipes
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    33 recipes in

    My French recipes

    These are the only French recipes I have tried from my French cook books, hope they help.
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    1 Reviews |  By Derf

    Herbs De Provence make these lamb chops superb. and you can't beat bbq'd!!

    Recipe #29422

    4 Reviews |  By Derf

    Another wonderful tomato taste treat!! with freshly harvested vine ripened tomatoes. from Company's comming, cooking for diabetics.

    Recipe #39313

    4 Reviews |  By Derf

    These are so good, I can taste them just typing it! Love scallops--love garlic! Best for first course, a starter, or appetizer (2 scallops/person), possibly could double recipe for larger portions.

    Recipe #14183

    These crepes can be filled with any savoury filling, but have a look at "pancakes filled with mushrooms" - "Pancakes filled with spinach" and "Pancakes filled with ham and walnuts" Any one of these are fantastic!! (from French cooking by Eileen Reece"

    Recipe #14474

    Wonderful for breaky or for a crepe party. From french cooking by Eileen Reece.

    Recipe #14465

    2 Reviews |  By Derf

    Great crepes with spinach from French cooking by Eileen Reece.

    Recipe #14476

    This is a personal favorite of Jacques Pepin.

    Recipe #104670

    4 Reviews |  By Derf

    Tasty side dish from French Country Kitchen - Ann Hughes-Gilbey

    Recipe #18971

    1 Reviews |  By Derf

    Very nummy!!!! (from French Cooking by Eileen Reece)

    Recipe #14469

    2 Reviews |  By Derf

    An impressive simple dessert to top off a holiday dinner (and low cal too!)

    Recipe #13966

    2 Reviews |  By Derf

    An excellent way to serve carrots. Very fresh taste ! Originally from "French Cooking - Eileen Reece".

    Recipe #14144

    Hey Vegetarians and Side Salad hunters, here's a recipe for you ! This is a Jacques Pepin recipe. This is a family favorite. Just think of all the VITAMINS! If you follow the directions carefully, you will have a mouthwatering, beautifully arranged salad of green, white, and red on a plate. Enjoy !

    Recipe #105135

    1 Reviews |  By Derf

    I have made this once on a very special occasion, it finishes with a "Moka Creme au beurre" and is heavenly! Or you can make your own filling/icing--if you'd like to try the Moka, let me know. This is in reply to a request. Originally from "French Cooking by Eileen Reece"

    Recipe #14222

    3 Reviews |  By Derf

    Turned out onto a platter, these potatoes make a lovely presentation for a buffet table, and taste sumtuous!! Evolved from "French Cooking by Eileen Reece"

    Recipe #15202

    2 Reviews |  By Derf

    These potatoes are special and definitly not diet!!! Crunchie for a special meal or buffet. Evolved from "French cooking by Eileen Reece"

    Recipe #15211

    1 Reviews |  By Derf

    Wonderfull cabbage!! Evolved from French Country Kitchen - Ann Hughes-Gilbey. Note: Suitable for any cabbage. Use red wine for red cabbage (plus currant jelly and vinegar),white wine for green and white varieties.

    Recipe #18968

    7 Reviews |  By Derf

    Mmmmmmmm Sooo Gooood!! (Chill time for the batter is 30 minutes not included in cook time.) Lovely delicate clafouti!! from Cooking Light

    Recipe #65412

    This is Jacques Pepin's recipe. The resulting chicken is moist, soft, and flavorful. Use a large non-stick frying pan. If cilantro is too strong for your taste, substitute with parsley or sage. If we dont have cilantro, we prefer finely chopped sage or parsley for this recipe. In Europe, cilantro is coriander.

    Recipe #104939

    2 Reviews |  By Derf

    Tasty fall dish for supper or a buffet. Add as much heat as you like or change the garlic and herbs to your taste. Make ahead and pop in oven when ready. Recipe has evolved to our tastes from "French Country Kitchen" by Ann Hughes-Gilbey

    Recipe #13120

    Another one of my savoury "cake" recipes from France. This recipe is slightly more substantial than my Recipe #316039, as this recipe contains ham with white wine and port! Serve this as alternative sandwich bread or as a light snack spread with cream cheese or butter. This cake recipe will also make fantastic little appetisers if the loaf is cut into small cubes and served with olives, cubes of cheese and savoury spreads. Please note that the texture of this savoury cake is NOT like a sweet dessert cake - it will be slightly holey with a robust and slightly chewy texture, almost like sourdough.

    Recipe #316045

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