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ZWT5 Kitchen Witches France/Cajun/Creole

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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 haven't tried it yet, but I trust these folks completely. It's from The America's Test Kitchen Cookbook. They said NOT to use lowfat or skim milk. I guess it's the least we can do for their not asking for half-and-half for dipping. Obviously, it's good served with maple syrup, but they also suggest serving with just a pat of butter and a sprinkle of confectioner's sugar. (Yeah....pass that syrup.) This recipe differs from other recipes in that it has a pure cream cheese filling with no fruits or chocolate added in. Might be best for picky eaters.

Recipe #373192

This is from The American Test Kitchen Family Cookbook, the same folks as Cook's Illustrated....I trust them implicitly. I haven't made this one yet.

Recipe #373139

This is from The America's Test Kitchen Family Cookbook, the same folks as Cook's Illustrated. I trust them with any endeavor. I haven't tried this recipe yet. This is an uncooked sandwich, so I used the "cooking time" to enter the minimum amount of time you'd have to have to let everything marinade and meld as needed This recipe is different from others already posted because it uses oil-packed, sun-dried tomatoes in the olive salad. Sounds good to me!

Recipe #373115

From The America's Test Kitchen Cookbook., the same folks as Cook's Illustrated. I haven't tried it yet. The chicken pieces should still have both the bone in and the skin on.

Recipe #372885

3 Reviews |  By Nif

It sounds strange, but the constant low heat is a terrific way to cook this dish. It's a nice and low stress way to cook this classic French food. Enjoy!

Recipe #372768

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

Recipe #372659

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

great on anything

Recipe #372340

Whenever I refer to this jambalaya, I call it brown as opposed to the red Creole jambalaya. Prepare all the ingredients the night before, ready to throw it together. Once cooked it can be frozen for future use.

Recipe #371606

A Frank Davis recipe from New Orleans, Louisiana. In his own words, "Telling you about this dish doesn't do it justice--you gotta taste it for yourself!"

Recipe #371373

I've used this for more than 20 years. After the mixture cools, I pour it into a ziplock bag and toss in the beef, squeezing out the air. After marinating, season meat as normal. 6/2001 update: I've used white wine in place of red to marinade pork ribs with an exceptional outcome. For ribs don't forget to remove silverskin (easy to do by pulling away with a paper towel) and season as usual. Apply a bbq or finishing sauce to complete in final minutes of cooking.

Recipe #370406

The filling can be prepared the day before and refrigerated. Just roll it in plastic wrap.

Recipe #369606

I've been making this since the 1970's and it's great for satisfying that cheesecake craving. For pot luck or family gatherings, double the recipe and serve in a trifle bowl. Choose any type of pie filling, but I've found when doubling the recipe, one can of filling and one can of coconut is adequate. My personal favorite is blueberry.

Recipe #369275

I adore this little lemon pound cake. It's the perfect size when you just need enough for 2 people. The bonus is... it's quick and easy to put together. I can have this in the oven in less then 5 minutes. How great is that?!? This doubles very nicely for when you need a little more but still don't need a big dessert. When doubling, don't double the baking soda, just leave it at 1/8 teaspoon.

Recipe #369159

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

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

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