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    You are in: Home / Cookbooks / Nothing CHILDish About These!
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    33 recipes in

    Nothing CHILDish About These!

    I love her because she makes cooking nice meals - FUN! Going "over the top" just a bit (to me) makes a stand-out meal even better. I love her because she's down-to-earth--I'll never forget the time she dropped something on the floor and used it anyway--that's like H-O-M-E!!!
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    Julia Child says, "A handsomely arranged combination salad can be the solution for what to serve at an informal spur-of-the-moment meal. The trick is to toss all of the elements separately in vinaigrette, letting some marinate for 10-20 minutes if they need to take on flavor. Then ... arrange your work of art, each part of it is perfectly seasoned."

    Recipe #231009

    This recipe combines the Julia Child method of cooking garlic in butter, and adds other ingredients for a lovely finished dish! :)

    Recipe #6746

    Adapted from "The Way to Cook," by the much-beloved Julia.

    Recipe #116079

    1 Reviews |  By foxjen

    best pita bread ever

    Recipe #113304

    This is a simple and elegant soup from the late and dear Julia Child. Even my little boy loves this.

    Recipe #106785

    I am copying this from a first edition French Chef cookbook. My boxer ate the cover because the latent smells were so delicious. I have served these many time to total acclaim. Yes, there are many steps, but the end result is worth it!

    Recipe #240326

    1 Reviews |  By s'kat

    Makes 6 individual tartlets, or one 10-inch tart. Intensely, unmistakably and irresistibly chocolaty. The chocolate pastry shell is a cross between a cookie crust and a buttery, flaky pie dough, and the filling is a creamy bittersweet chocolate truffle concoction given crunch with cubes of milk chocolate, white chocolate, and the crackly biscotti. The tartlet is very sophisticated, very elegant, and totally over the top. From Julia Child's "Baking with Julia", contributing baker David Ogonowski.

    Recipe #73046

    Makes enough for six 5-inch tartlets or one 10-inch tart. Imagine the best crust you can: butttery, flaky, and just a little sweet- and now imagine that it's chocolate through and through. Use this crust to fill the extrabagantly rich Chocolate Truffle Tartlets (recipe also posted), to fill with pastry cream or creme fraiche and top with fruits, or to create a grown-up ice cream pie, filled with superior ice-cream and drizzled with a bittersweet chocolate sauce. From Julia Child's "Baking with Julia".

    Recipe #73045

    Source: "Baking with Julia"

    Recipe #54151

    I can personally attest to the authenicity of this recipe having had it made in front of me at Cardini's in Mexico City many moons ago. The recipe comes from Julia and Jacques Cooking at Home. Here are the notes that accompany it: "When Caesar Cardini first served his famous salad in the early 1920s, he used just the hearts of the romaine lettuce, the tender short leaves in the center, and he presented them whole. The salad was tossed and dressed, then arranged on each plate so that you could pick up a leaf by its short end and chew it down bit by bit, then pick up another. However, many customers didn't like to get their fingers covered with egg-and-cheese-and-garlic dressing, and he changed to the conventional torn leaf. Too bad, since the salad lost much of its individuality and drama. You can certainly serve it the original way at home — just provide your guests with plenty of big paper napkins. And plan to be extravagant."

    Recipe #240124

    I went to school 2,000 miles away from my midwestern home and then booked to the opposite coast upon graduating -- I've spent 7 Thanksgivings at various houses because I couldn't afford to go home, so I've tasted a lot of families' stuffings and none of them hold a candle to my mom's. Well I guess it's not really my mom's recipe, but I don't care. It's awesome.

    Recipe #208506

    Source: "Baking with Julia" This is an adopted recipe and I will make it and submit revisions if needed.

    Recipe #46629

    Julia Child recipe!

    Recipe #98405

    1 Reviews |  By Bergy

    I was served this wonderful dessert at a friend's house for dinner and asked him to please let me have the recipe so I could post it here - It is a Julia Child! I love it because of the texture and not overly sweet. He used sour cherries instead of the rhubarb. You may use your favorite Jam or preserves instead of the rhubard. It really is easy to make if you follow the instructions.

    Recipe #101451

    Heres another Julia Child's Recipe. "It's lemon sherbet in party dress when you serve it in balloon-shaped goblets, top it with a julienne of home-candied lemon peel, and pour around it a shallow pool of aquavit. I first had this splendid combination in Venice." -- Julia Child --

    Recipe #98659

    Recipe #54149

    I am a green bean lover, but these little beauties have topped my list of favorites. One of Julia Child's pet peeves was undercooked green beans, a style of preparing them that became very popular as California Cuisine spread across the landscape. Yet the flavor of green beans does not blossom until they are adequately cooked, so be sure to test fresh green beans several times to be certain they are done. True haricots verts are about the size of pencil lead or matchsticks. You can sometimes find these in farmers' markets. If you are using bigger green beans, the cooking time will longer.

    Recipe #185270

    This is a lovely asparagus recipe found in "From Julia Child's Kitchen", also known as Asperges Etuvees a la Creme. Note that this calls for fat asparagus -- reasonably fat asparagus is more flavorful and tender than the thinner asparagus. Who knew? I hope you enjoy!

    Recipe #97756

    For the SERIOUS garlic lovers only! :) I saw this made on Julia Child's show and had to try it. We used to have something very similar at a Spanish restaurant in San Diego and would CRAVE the stuff in between visits. This is pretty darn close. It's kind of a garlicky mayonnaise. We usually dip some nice bread into it, or artichokes. It's best if you use a mortar and pestle. You don't want to whip air into it.

    Recipe #33969

    From Julia Child's 'Mastering The Art of French Cooking.'

    Recipe #57198

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