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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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    So elegant. To make this great dip nonfat, use nonfat sour cream and yogurt.

    Recipe #121937

    Ground cardamom is a clever addition to the sugar in this simple recipe. From allrecipes.oom.

    Recipe #122327

    This recipe was adapted from Chef Revsin of Driscoll Strawberry Associates, Inc. You can find the lavender flowers in the herb sections of the supermarket. Or try 2 to 3 whole cardamom seeds in place of the lavender-lovely!

    Recipe #122330

    This is a salt-based flavoring,so less is required to season foods than when using ordinary salt. I recommend two-thirds to one-half as much Flower and Herb Salt when substituting it for table salt in any recipe. This was adapted from Salt of the Earth by Jo Ann Gardener. Enjoy!

    Recipe #125642

    This is a classic French sauce that is exciting if you use fresh tarragon. It makes all the difference in the world! As soon as the sauce is thickened, set the pan in a bowl of ice cold water to stop the cooking. Your sauce should not separate if you do it this way. This is wonderful over Artichoke Fritters!

    Recipe #132999

    Serve these hot out of the oven with lots of sweet butter! Fresh corn is best in this. From The New Basics Cookbook.

    Recipe #133549

    Great summer fare! Adapted from a CD Kitchens recipe, this can be halved easily.

    Recipe #134018

    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

    Fresh berries add a lightness and texture to this lovely rich basic. Adapted from The New Basics Cookbook. New England, Mid Atlantic, Western, South regions.

    Recipe #134370

    Be sure to serve this pretty potato tart whole, and slice it into wedges and slice it in front of everyone at the table. Everone will be enchanted! Adapted from The New Basics Cookbook. West, Mid West, French

    Recipe #136804

    Barley, a grain of the grass family, was the first cereal cultivated as a food for man. Tossed with vegetables in the Provencal style, its allure stretches across the ages. This is a great way to add more grains and vegetables to your diet!

    Recipe #137335

    Adapted from Classic Home Cooking cookbook, this is rich and delicious! French, New England, South, Mid West, Mid Atlantic

    Recipe #141214

    A lovely dish to serve on a cool fall evening! Adapted from Vegetarian Times cookbook, you're in for a treat! French, New England, Mid Atlantic

    Recipe #142664

    Adapted from Mediterranean Food Market, this is a delicious company or family dinner!

    Recipe #144672

    Adapted from Thalia's Restaurant in New York City, via Rachael Ray's $40 a Day. Wow, this is good!

    Recipe #149101

    I got this off the package of bittersweet chocolate by Ghirardelli.

    Recipe #149320

    A delicious soup gleaned from the magazine Saveur. Made with potato, leek, onion, and parsley with added cream, this is sure to please!

    Recipe #149530

    I found this treasure in Better Homes & Gardens magazine. Fig season is short, making them a precious commodity. Goat cheese adds a little something to the already wonderful fig!

    Recipe #150568

    Stuff this into a whole wheat pita and top with paper thin slices of red onion and crisp lettuce, and you have a great meal! Or spread on French bread for an appetizer! Adapted from Vegetarian Times magazine.

    Recipe #154207

    Crispy potato slices with buttery layers of Parmesan cheese make this so very desirable! Adapted from Cooking Pleasures magazine.

    Recipe #155809

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