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    You are in: Home / Cookbooks / Zaar World Tour#5 French/Cajun
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    15 recipes in

    Zaar World Tour#5 French/Cajun


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    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

    These are just as good for breakfast as they are for supper! Mixing honey with the goat cheese mades it easy to spread on the cinnamon raisin bread. Adapted from Cooking Light magazine(June 2004). An African/Middle Eastern influenced recipe.

    Recipe #168311

    The way the French cook their onions!

    Recipe #67942

    I just watched this on Big Daddy's House with Aaron McCargo(winner of the Next Food Network Star) and had to share!

    Recipe #356008

    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

    Heavenly! This recipe was given to me by my sister, one of the owners of the Carpe Diem restaurant in Charlotte, N.C., famous for it's ganache(she makes the desserts). Taste it and you will see why!

    Recipe #28514

    I adapted this delicious sandwich from Aaron McCarty who hosts Big Daddy's House on Food Network, and made a few changes to make it mine. I have given a recipe for seafood seasoning. Feel free to make your own or use storebought.

    Recipe #356064

    There's nothing like good cheese paired with fruit for a wonderful appetizer, or even dessert. Adapted from BH&G.

    Recipe #274374

    From the cookbook What's Cooking A Cookbook for Kids, put out by Disney and ideas taken from the movie Ratatouille, this is a fun dessert!

    Recipe #343172

    A great dinner for two, for weeknight, company or the holidays! Adapted from Gourmet magazine July 1990(via Epicurious).

    Recipe #333165

    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

    Made with an olive-oil crust and a drizzle of herb-infused olive oil, this is delicious and healthy! This is a wonderful savory tart! Prep time does not include 30 minutes chill time. Adapted from Country Living.

    Recipe #362713

    Adapted from the SeaScape Manor Bed and Breakfast, Highlands, New Jersey. Enjoy! French, Northeastern

    Recipe #232929

    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

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

    Recipe #144672


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