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    You are in: Home / Cookbooks / Om Nom Nommers French Recipes 1
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    105 recipes in

    Om Nom Nommers French Recipes 1

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    1 Reviews |  By AlainaF

    French Provencal summer squash and tomato gratin. Originally, a tian meant a conical clay cooking vessel used in the southern Provence region of France. These days, tian more often describes a vegetable casserole. This version makes good use of late summer's abundance of zucchini and tomatoes. It couldn't be simpler to make and is marvelously nourishing.--from For ZWT 8.

    Recipe #482558

    2 Reviews |  By AlainaF

    A refreshing non-alcoholic citrus beverage from Laura Calder perfect for hot summer days. Using only lemon juice, water, and sugar, it's a French twist on the classic lemonade drink.--from foodnetwork for ZWT 8.

    Recipe #482562

    Alsatian Chicken Fricasée--for ZWT8.

    Recipe #482565

    Accompany this luscious honeyed fruit salad recipe with a baguette, assorted cheese, and a bottle of spicy-sweet sparkling dessert wine for a lovely Bastille Day picnic.

    Recipe #483218

    Apple and Sage Croque Monsieur. This unique twist of the traditional Croque Monsieur recipe goes especially well with a steaming bowl of roasted cauliflower soup.

    Recipe #483224

    This Croque Tartiflette recipe includes potatoes and Reblochon cheese, just like the famous Tartiflette casserole. For creaminess, add homemade Béchamel sauce.

    Recipe #483226

    This savory quiche is an incredible timesaver in the kitchen because it can be made without a pastry crust. If you have time for a crust, try making a batch of Pate Brisee a day before preparing the quiche.

    Recipe #483227

    For an incredibly refreshing and healthy dessert, tuck fresh strawberries into these lemon crepes, squeeze a bit of lemon juice over them, and dust with powdered sugar.

    Recipe #483230

    Chocolatey croissant rolls. Use 2 regular sized cans of croissant dough. Based on a recipe from For ZWT7.

    Recipe #457316

    This is the most awesome dinner roll recipe. It comes from taste of home. I now use it every time that I make any type of roll. It requires no kneading, or machine to make it- just a large bowl and a wooden spoon. I don't think I can really describe how good they are- you'll just have to try them. (I always use margarine, never butter, and it turns out great.) 4/08 - I edited the recipe to include the missing step of letting the dough rise before baking -oops!

    Recipe #214400

    Fresh green summery side dish from Andrea Reusing. 3 cloves of garlic can be substituted for the green garlic, and frozen peas for the fresh.

    Recipe #482547

    Sweet brioche dough is filled with creamy nutella for a rich, warm breakfast treat. Submitted to a French recipe site by Maud Favre. Some reviews suggested adding additional sugar to the bread dough. The cooking time will vary slightly based on the thickness of your rolls, which is why the cooking time varies so much.

    Recipe #482697

    "Serve this refreshing cold soup as a first course or as a light lunch, accompanied by a green salad." By James Peterson, from Fine Cooking.

    Recipe #483077

    Savarins are buttery yeast-leavened cakes after a famous French politician. Serve with your favorite berries or pie filling. From Country Living

    Recipe #483033

    Full of summer garden vegetables this soup uses a pistou (basil-and-parsley sauce) for nice herbal flavor. It sounds like any mix of fresh garden veggies would work with the pistou - perfect for the random small handfuls of veggies that come out of a small garden. From Epicurious by Ruth Cousino

    Recipe #483075

    Recipe #482708

    A rich tomato bisque - which makes a nice change from salsa and pasta sauce with an overabundant tomato garden. I used the recommended mint, and thought basil might be a more appropriate herb. This recipe could really work with any color ripe tomato - but the yellow/orange tomatoes make a really pretty soup. I used 2 cups of stock because I like thicker soups - use 3 if you prefer it thinner. From Fine Cooking.

    Recipe #483234

    Basic choux pastry dough for eclairs, cream puffs, profiteroles, almond rings, crab puffs, etc. These are much easier to make than I would have thought, and they have a nice tast. You need fairly large saucepan because of all the stirring. I got 16 half dollar sized cream puffs out of one batch. This recipe comes from "Fabulous Cake Decorating" printed by Eaglemoss.

    Recipe #159039

    Rich, white rolls filled with brown sugar and blueberries, dusted with powdered sugar. The picture looks delicious- I can't wait to try it! From Saveur magazine.

    Recipe #234504

    These souffles use the famous pyramid-shaped Swiss Toblerone chocolate bar as their base. From Bon Appetit, December 1996. Posted for ZWT 7.

    Recipe #457796

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