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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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    This pear jam, flavored with wine, bay leaves and fruit is delish!

    Recipe #55776

    This came from "The Great Big Burger Book," by Jane Murphy and Liz Yeh Singh. It makes a rich and tasty splurge of a hamburger. This would also be good served with a mustard-horseradish sauce. An English recipe brought across the ocean to end up in the Northeast and Mid Atlantic states.

    Recipe #65296

    Decadent and served for breakfast?!!!This recipe came from the Hillcrest Inn & Carraige House Bed and Breakfast. You can easily double or triple this recipe.

    Recipe #70959

    This can be relied upon to spike pasta, seared shrimp, sauteed spinach or potatoes, pizza sauce, the list can go on forever! And keeps indefinitely!

    Recipe #75366

    A recipe from the Golden Door developed by chef Tracy Ritter and sous chef Steven Pernetti. Enjoy this traditional turkey for Thanksgiving or anytime!

    Recipe #75371

    I got this off the internet somewhere and it looked very tempting. I haven't tried this yet, so it's here for safekeeping!

    Recipe #78454

    Warning: The aroma while cooking these is intoxicating! Serve as a side with a hearty casserole, stew, or veggie omelet! Spanish inspired!

    Recipe #93147

    Adapted from The Slow Mediterranean Kitchen: Recipes for the Passionate Cook by Paula Wolfert. Serve these leeks later in the day, or, even better, the following day.Yummy!

    Recipe #120683

    Adapted from The Kitchen Detective: A Culinary Sleuth Solves Common Cooking Mysteries with 150 Foolproof Recipes by Christopher Kimball, this is yummy! If using canned chicken broth, choose a low-sodium brand, or the sauce will be too salty. If using kosher chicken, skip the brine, the chicken is already salty. An English and French recipe.

    Recipe #121208

    I was at the doctor's office the other day, and wrote this down. It uses fresh herbs and really perks up any dish!

    Recipe #133076

    This vegetable specialty takes its name from the glazed earthenware dish in which it is traditionally baked. Lovely presentation and great taste! This recipe came from Country Living magazine.

    Recipe #110011

    This rich, elegant soup is a perfect beginning for an important dinner. Try to use fresh mint! English and also French recipe.

    Recipe #43339

    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

    This is a satisfying salad taken from The Complete Vegetarian by Pam Smith O'Hara, who writes a food column for the Miami Herald in Fla.

    Recipe #64074

    One of the hottest spots in Chicago, Gordon Restaraunt has served these French style fritters since it opened in 1976. Try them and see why they are so popular!

    Recipe #132998

    Adapted from the New Basics Cookbook by Julee Rosso & Sheila Lukins(authors of The Silver Palate Cookbook), this is great served on the end of crisp Belgian endive leaves, atop soft scrambled eggs for brunch, or spread on grilled peasant bread toast.

    Recipe #133000

    A very interesting change from regular pesto, yes?

    Recipe #30711

    This is ready to go into the oven in just minutes, so you can kick back and relax with your family while it cooks. If you're not a cilantro fan, substitute parsley. Recipe roots in Spain, Mexico, Southwest. USA,

    Recipe #48454

    This pesto can be serve as a sandwich spread, dolloped onto pasta or added to a saute of your favorite seasonal vegetables.

    Recipe #75195

    This is from 30 Minute Meals and is so good! Comfort food along with a grilled cheese sandwich or a patty melt. Enjoy!

    Recipe #112541

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