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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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    A French classic wrapped up nice and cozy! Adapted from Wraps cookbook.

    Recipe #434281

    This was originally for red wine, but I changed it to grape juice. You may use regular grape juice or sparkling grape juice, both are good! From Gardensablaze. Cooking time is marinating time.

    Recipe #431883

    This is a soothing a refreshing cool drink for any occasion. Recipe from Herbal Musings.

    Recipe #431881

    A recipe courtesy Aida Mollenkamp on the new cooking channel. I have tweaked the ingredients just a little. :) Enjoy!

    Recipe #430387

    Vary the garnishes to suit the season for the first course soup from Deborah Madison's Vegetarian Cooking for Everyone cookbook. Try blue cheese, Parmesan or a good Cheddar, you'll love the croutons(and the soup)!

    Recipe #429755

    This is basically aigo bouido(which translates into garlic bouillon), kicked up a bit with a little tomato to make a hearty stock. This is a very old preparation once made by most housewifes in Provence. It's immensely fortifying, good for colds and hangovers, as well as a great foundation for potato dishes and winter stews. Economical and delicious! From Vegetarian Cooking for Everyone by Deborah Madison.

    Recipe #429611

    This stock adds so much to soups and sauces that it's worth freezing in cubes or 1 cup amounts to have on hand. From Vegetarian Cooking for Everyone by Deborah Madison.

    Recipe #429607

    This is from Good Day for Grilling episode of Big Daddys' House with Aaron McCargo Jr. Good stuff!

    Recipe #429605

    Streaks and flecks of color mark this delectable butter. From Deborah Madison's cookbook, Vegetarian Cooking for Everyone.

    Recipe #428487

    It's fun and very enjoyable to make your own flavored mayonnaise! This is a French influenced one. Serve with cucumbers, as a dip for celery, or with fried vegetables. Also good on savory fritters, and over fish.

    Recipe #427689

    You could make this for dinner with your favorite greens, then have some for lunch the next day with a salad! A wonderful French creation adapted from Vegetarian Times magazine.

    Recipe #424149

    Verrines are layered foods in a small glass. Think of each one as it's own little compisition. Beautiful in it's simplicity! Garlic toast fingers are perfect for dipping into the soup to get the cheese on the bottom. A French recipe adapted from Vegetarian Times magazine May 2010.

    Recipe #424140

    The verrine trend took France by storm several years ago and the trend is still alive and well! They are made by layering ingredients in small glasses. This is a great appetizer to serve before a hearty meal. You may use regular or red quinoa(or steamed couscous or bulgur). Adapted from Vegetarian Times magazine.

    Recipe #424111

    A lovely way to use tomatoes! Cashew cream replaces dairy to make this smooth and creamy! From Chef Tal Ronnen's book The Conscious Cook.

    Recipe #423506

    This is a rich sandwich, delicious withavocado and a generous smear of remoulade! This recipe calls for 1 hour marinating time, so plan accordingly. Adapted from Chef Tal Ronnen's The Conscious Cook.

    Recipe #421560

    The dressing is what makes this salad. Adapted from Chef Tal Ronnen's The Conscious Cook cookbook.

    Recipe #420528

    Chef Tal says, "This is a fun recipe. White balsamic has a milder taste than the more common dark kind, and good when boiling beets because it doesn't compete with the flavor of the vegetable. Once beets are cooked, you slice them thin, fill them with tofu ricotta, dip them in tempura batter and fry them. The red bleeds through the batter for a pretty presentation. and they're just delicious", in his cookbook The Conscious Cook.

    Recipe #418907

    This is made by the chef at the White House, Cristeta Comerford, for the Obama's. Enjoy!

    Recipe #407439

    Adapted from the Barefoot Contessa, Bringing the Magic Home, this is a real treat! Try to use fresh herbs, they really make this! If you like, you may use 3 eggs per serving. Great with a nice green salad for a light supper!

    Recipe #407381

    I just got back from a quick trip to Miami, Fla. and had something very similar to this at a restaurant called Captain's Tavern. It was so good, I had to try to find the recipe. Here's one gleaned from Gourmet magazine, Nov. 2006 via Epicurious. Enjoy! This is one big casserole, but at the restaurant it was in individual dishes. You may add the cheese between each layer or just use it to top, or leave it out if you prefer! On the website, this has 92 wonderful reviews! this is even better the next day. You can half this recipe and cook in a 9x9" pan. This is so good, serve to company and for the holidays. This recipe calls for slicing raw squash but to make it easier to cut, microwave for 3-5 minutes, or lightly steam or bake and then cut in pieces. The recipe says it will serve 8-10 people but some said it served 12!

    Recipe #406731

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