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    You are in: Home / Cookbooks / Zaar-Fabulous French /Cajun Food
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    301 recipes in

    Zaar-Fabulous French /Cajun Food

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    Wow- earthy brussels sprouts cooked in a sugar-vinegar mixture- becomes heavenly! Taken from Better Homes & Gardens magazine, and upgraded! Brussels sprouts are hugely popular in Great Britain, where consumption far exceeds that of the United States. The exact origins of Brussels sprouts are unknown, but history places the vegetable in Brussels, Belgium, sometime in the sixteenth century. Thomas Jefferson is credited with introducing Brussels sprouts to the United States. He brought the plant to Virginia from Paris in 1821.

    Recipe #111662

    These can be used for desserts, breakfasts, snacks, even the main course! The batter needs to be refrigerated for at least 1 hour before cooking.

    Recipe #102058

    This is an absolutely delicious recipe! I eat more salad than ever now.

    Recipe #24655

    Creamy lentil soup cooked in a crockpot. Serve with crusty bread or rolls for a comfort food fix! Feel free to double this recipe.

    Recipe #53685

    I got this out of Bon Appetit magazine and it is just fabulous!They got it from Peaks Resort and Spa, in Telluride, Colorado. Cook it for a treat. My kids liked it too! Who knew?

    Recipe #27943

    This is from Annemarie Colbin who wrote the Natural Gourmet. She says this is a staple in the French vegetarian cooking class that she teaches and never fails to win raves.

    Recipe #89298

    These taste great, even without the sauce! Good served with buttered sliced carrots. From Woman's Day magazine. The English and French both used lots of cream in their recipes.

    Recipe #90361

    Avocados add such flavor and color to a meal. This is yummy. Adopted from the Haas Avocado Board. Enjoy!

    Recipe #192543

    From Light and Tasty Magazine. This has lots of flavor!

    Recipe #125873

    Easy to make,easier to enjoy! This custard is done when it appears set but still jiggles slightly. The custard will firm up as it cools. Bet you can't just eat a little!

    Recipe #27293

    Adapted from Cooks.com, these are scrumptious. You may substitute my Basic Whole Wheat French Crepes recipe#102058 if you like.

    Recipe #121258

    Homemade soup that doesn't take all day to cook! With the addition of Brie cheese, this soup is a winner!

    Recipe #47749

    I just love roasted cauliflower! It changes it from a ho-hum vegetable into a awesomely delicious one! Adapted this recipe from Rebecca Franklin from Your Guide to French Food. My sister says it tastes even better with a little lemon juice squeezed over when done.

    Recipe #285468

    The taste of onions is superb in this rich and creamy soup! Float the toasted French bread on top with a sprinkling of chives. Fit for a king!

    Recipe #41286

    Simple, elegant, delicious!

    Recipe #72801

    Adapted from Wyatt House Country Inn North Conway, New Hampshire, this is easy! They serve this for breakfast!

    Recipe #232928

    This is a outstanding potato gratin. It goes great with all grilled and roasted meats, poultry, and game. Different textures can be achieved by coarsely or thinly grating, dicing, or julienning the potatoes. From New Basics Cookbook.

    Recipe #134360

    This is quick, tastes rich and creamy. Great to take to cookouts and potlucks!!!

    Recipe #53678

    Instead of the traditional mint sauce, lamb chops are served here with a creamy hollandaise sauce flavored with fresh mint. The sauce is not difficult to make, as long as it is cooked over gentle heat. Enjoy!

    Recipe #47062

    A hint of orange, the robustness of garlic and rosemary, and the sweetness of fennel and balsamic vinegar mingle together to evoke the flavors we associate with the South of France. Marinating the olives for several days before serving will allow all of the seasonings, especially the more subtle ones, to penetrate more deeply. Enjoy! From the Moosewood Restaurant's New Classics Cookbook!

    Recipe #112483

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