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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 has deep baked in spicy flavors and is so pretty. It's perfect for brunch or as a side dish for dinner.Serve it with scrambled eggs and fruit for breakfast. Adapted from Mollie Katzen's Sunlight Cafe cookbook.

    Recipe #404939

    Eating Well 2005- says,"Portobello mushrooms are so meaty that even carnivores will be satisfied with this lusty vegetarian dish. Instead of pounding the caps, we weigh them down in the skillet to flatten them while they cook". I haven't made these yet, but they sound so good, I will!

    Recipe #402845

    Adapted from Better Homes & Gardens Diabetic Cookbook. This will dress up your dinner menu! Save the woody ends of the asparagus in the freezer to make Recipe#397862!

    Recipe #401193

    Miso has a salty flavor that replaces the Canadian Bacon used in traditional eggs Benedict. Have all the ingredients ready to go, and set the English muffins to toast at the same time as you put the eggs in to poach, so you can place the fresh poached eggs onto the freshly toasted muffins. Adapted from The Everything Vegetarian Cookbook. The Hollandaise sauce is what the French call a "mother sauce" meaning that it can be transformed into other sauces by adding just a few ingredients(tarragon, pepper, and shallots-bearnaise; mustard-Dijonnaise; orange concentrate-maltaise, etc.)

    Recipe #400218

    French chef Georges August Escoffier, founder of the Ritz Hotel in Paris, France and one of the great chefs of all time, codified many of the classic recipes of France at the turn of the twentieth century. This is one of them, which is still taught to young chefs today! Adapted from The Everything Vegetarian Cookbook.

    Recipe #398891

    Alex says the smell of this cooking will send people straight to the kitchen! This is a wonderful, rich dish that is such a treat, especially when company comes! Recipe adapted from Alex Guarnaschelli.

    Recipe #396598

    This creamy soup has a sort of nutty flavor from the sherry and a tangy bite from the apples and cheese. It is so good with a green salad and some honey wheat bread! Adapted from Caprial's Cafe Favorites cookbook.

    Recipe #392406

    Always use good quality bread in your sandwiches! Nice and comfy in a loaf of French bread, this travels very well, so great on picnics! Feel free to use your favorite vegetables. You can even throw in a little meat, if so inclined. Adapted from Caprial's Cafe Favorites cookbook.

    Recipe #392405

    This recipe comes from JoAnne Clevenger, owner of New Orleans' Upperline restaurant. It was made to serve over fried green tomatoes, seafood and whatever else you want to eat it with!

    Recipe #389341

    There is such an abundance of corn in the summer and this is a wonderful way to use it! Made with chickpeas, fresh greens, goat's cheese and tomatoes, and a dressing with walnut oil, this is a pleasure to eat! Adapted and changed just a bit from the Miami Herald.

    Recipe #385837

    What a cool idea. Pop those grapes in a popsicle mold(or small paper cups), pour in grape juice and freeze. Cook time is freezing time. Yum! Adapted from Pops! Icy Treats for Everyone by Krystina Castella.

    Recipe #381162

    A simple and light vegetarian meal. From Delicious Living magazine.

    Recipe #380082

    Yum, these are all chocolatey, and cracked, and covered with powdered sugar, as if hit by a snow quake! Triple chocolates make for a chocolate lovers treat! Adapted from Country Living magazine.

    Recipe #379185

    I love collecting hot chocolate recipes from different countries. When wintering in Paris, one of life's great pleasures is sipping a cup of rich hot chocolate, le chocolat chaud, in a cozy café. This hot chocolate is deeply flavorful, but not over-the-top rich, so enjoy anytime! Adapted from David Lebovitz's blog

    Recipe #378963

    Roasting brings out the sweetness in cauliflower. A little cheese is good too! Adapted from Barefoot Contessa at Home cookbook.

    Recipe #378279

    Ina Garten made huge pots of this at her restaurant, Barefoot Contessa. It's healthy and delicious!

    Recipe #377484

    This is a classic Italian dish, but also commonly made in Provence. The French somehow make it a little more elegant. Portobello mushrooms have so much more flavor than button. This is a good substantial meal for a vegetarian but can also be served as a side dish with a roast. Adapted from Barefoot Contessa at Home cookbook. Enjoy!

    Recipe #377250

    When tomatoes are ripe in the summer, this is the simplest and most delicious salad to make. It only has a few ingredients, so choose luscious ripe tomatoes and a good Roquefort cheese. Adapted from Barefoot Contessa at Home cookbook.

    Recipe #377172

    This is made with sweet onion, cooked until they carmalize and mixed with sour cream and mayo. Good stuff! Recipe courtesy Guy Fieri for Food Network Magazine.

    Recipe #377057

    A quick and tasty recipe courtesy of Robert Irvine(from Dinner Impossible) on Paula's Party show. Yum!

    Recipe #375618

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