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    You are in: Home / Cookbooks / ZWT5 France
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    Classic French Beef Bourguignon is one of my favorite meals. Here's the recipe I use. It's the best one I've tried. It's from another site (allrecipes) and was submitted by Teri Smith. It's very easy to do but allow plenty of time for it to bake (3 hours total).

    Recipe #373383

    I found this on another site and I'm posting it for ZWT5 for France. it sound very simple and should be quite delicious.

    Recipe #373378

    I found this on another site. We gave it a try and it's really simple and delicious. I had it on the table in no time so it's great for a quick weeknight meal. Try it over biscuits. I'm posting this for ZWT5 for France.

    Recipe #373323

    This sauce turns out perfect EVERY time. It never separates. I use it on alot of things besides asparagus. I especially like it on salmon and shrimp.

    Recipe #373312

    I found this recipe on another site. I LOVE this sauce. It's perfect for fish (including shellfish), chicken, and even veal. I'm posting it for ZWT5 for France.

    Recipe #373293

    YUM! I found this on another site and I'm posting it for Zaar World Tour 5 for France. Be sure to allow time for this to set after making it to marinate and allow the flavors to blend (2 hours).

    Recipe #372610

    YUM! I found this on another site and I'm posting it for Zaar World Tour 5 for France

    Recipe #372659

    Here's my take on chicken divan. It's a real kid pleaser and everyone who's ever tried this loves it. I always uses rotini or gemelli for this yummy dish because the little ridges in the corkscrew pasta holds onto the rich, cheesy sauce really well.

    Recipe #360748

    These crusty sandwiches are so simple and tasty. Sometimes I add grilled onions, mozzarella or cheddar cheese, regular mayonnaise, garlic aioli or pesto, too. Check out my other recipe to use with this recipe #367149 Feel free to add your favorite items.

    Recipe #368418

    I serve these delicious little gems on top of big crusty slices of garlic bread... YUM! It's supposed to serve 4 as a main dish but my DH and I finish this off ourselves. As an appetizer, it will serve 8. If you like my idea for serving, be sure to pick up a big loaf of Italian bread to make the garlic bread (it's not in the ingredient list). I found this in a magazine some time ago.

    Recipe #367372

    I found this recipe in a neat old recipe box that I bought at an estate auction down at the shore. We really like this one. I hope your family likes it, too. The original was printed on an old Fluffo brand shortening flyer/recipe card so of course it calls for Fluffo but I do substitute butter usually- we think it tastes a litlle better. You decide for yourself- butter or shortening?

    Recipe #367876

    Serve this delicious tart for brunch, lunch, or a light supper. It can also be made using mini pastry shells for individual appetizers. For appetizers, adjust baking time to 20 minutes for or until browned and filling is set.

    Recipe #368410

    I love this tangy lemon flavored sauce. It's quick, tasty and light. I serve it on a bed of buttered spaghetti or rice for my family. I'm a diabetic so I serve mine over spaghetti squash or zucchini. It's just perfect either way. You can use this recipe for chicken as well, just substitute 2 large chicken breasts, cut in half to make 4 thin fillets.

    Recipe #361518

    This is sooo easy to make, and everyone thinks you spent a lot of time making it. The cooking technique is what really makes this recipe work so well. You'll probably end up using this technique a lot; I sure do. (I made Kittencal's Easy and Delicious Ranch-Parmesan Chicken this way and it was amazing.) OK, back to the recipe; I use only 1/2 as much butter as the original recipe called for but I am posting it exactly as I received it. I think 2 tablespoons butter is plenty but you judge for yourself. So, keep in mind that you can cut the fat considerably by reducing the butter. I also use regular 1 or 2% milk instead of half and half when that's all I have around. It always comes out delicious. You can use this recipe for pork chops, too.

    Recipe #352692

    I like making the chicken this way because it seems much quicker and easier than the traditional way. I can get this on the table in no time. I usually serve this with garlic mashed potatoes and fried string beans.

    Recipe #361414


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