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    You are in: Home / Cookbooks / ZWT8 All Players Cookbook ~ France
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    878 recipes in

    ZWT8 All Players Cookbook ~ France

    Cookbook cover: Omelette (Pancakes/Crepes) ~ Recipe by Chickee, photo by ~Leslie~
    « Previous 1 2 3 4 . . . 18 19 20 Next »
    Displaying up to 20 pages of results. To see all results, or register.

    Don't like sweet peppers? In their place, try a sprig of rosemary for more flavor. I've not added salt for fear some would think it too salty, but my preference is to salt lightly. The roast and juices are perfect for a New Orleans-style "roast beef on French". Great for football parties, etc. Can be made ahead, frozen and rewarmed.

    Recipe #462981

    A light French dessert. Creme fraiche, a thick cream used in French cooking, is available in the dairy section of many supermarkets.

    Recipe #483255

    Mix it in your bread machine and bake it in your oven. So easy, so tasty, so much fun to make! Prep time is however long your breadmaker takes plus that given below. *EDIT* On Feb 12 -09, I added the pan size option of a 10 inch deep dish pie pan.

    Recipe #179525

    8 Reviews |  By Annacia

    How could you go wrong with this mix?

    Recipe #213059

    1 Reviews |  By loof

    This dish is great as a main course on a hot summer night or as a starter to a fancier meal. It's served cold so it's a great make-ahead dish. Recipe found at easy-french-food.com

    Recipe #483658

    A smooth drink for the martini lover! Recipe found at liqueur-drink-recipes.com

    Recipe #483659

    Sweet, smooth and potent! Recipe found at liqueur-drink-recipes.com

    Recipe #483660

    1 Reviews |  By Elmotoo

    Impressive and delicious for your Valentine’s Day dinner. Look for heart shaped molds for the cream! Cooks Notes: Long passive time is for cream mixture to setup.

    Recipe #153737

    Sirloin beef tips in a red wine gravy served over rice.

    Recipe #207061

    1 Reviews |  By Elmotoo

    A lovely French recipe for the Zaar World Tour... Tomato Mousse with hard boiled eggs

    Recipe #134684

    4 Reviews |  By Elmotoo

    Made this up last night & it is FABULOUS. It is very good at room temperature and the flavors improve as it sits, so it would work well made ahead for a picnic or potluck dinner.

    Recipe #303228

    2 Reviews |  By Elmotoo

    I found this recipe in 'Garlic & Sapphires' by Ruth Reichl. I tried it & loved it. I hope I remember it correctly...it's soo easy.

    Recipe #187778

    3 Reviews |  By Elmotoo

    AKA Brandied Strawberry Lime Clafouti This is an incredibly easy yet absolutely elegant dessert. I reworked several basic recipes then gussied it up especially for RSC #11.

    Recipe #282970

    7 Reviews |  By Elmotoo

    From my Chambord recipe booklet! 1 shot = 1.5oz according to the Webtender website. This is a really simple way to make brunch very special.

    Recipe #190067

    8 Reviews |  By Elmotoo

    I made this using my Herbs de Provence that I got while visiting FT in France. (Woohoo!) It got a big thumbs up from the kids, too. Fast, easy, yummy & low fat.

    Recipe #254160

    8 Reviews |  By Elmotoo

    This is THE best garlic soup EVER. It's from my much used & loved 'Feast of Soups' cookbook by Jacqueline Heriteau.

    Recipe #135780

    5 Reviews |  By Elmotoo

    A variation of this came to me by way of IVillage. This salad is good when served with cooked new potatoes, barbecue dishes, as a spread or filling in sandwiches or simply as a topping on canapé.

    Recipe #478892

    French Tart, this is for you! When 4th of July rolls around in Bowerbank, Maine, it's off to the farmer's market for the first of the fresh peas!! Please don't overcook the tender sweet leetle things. ;)

    Recipe #235408

    9 Reviews |  By Elmotoo

    From Ruth Reichl's Gourmet Weekly to you via my inbox, lol. Her words: This scalloped potato dish is part of our culinary repertoire, and we hope it will become part of yours too. There is something about the texture of the potatoes surrounded by creamy goodness and topped by golden brown cheese that wows people. It is perfect for a buffet supper or potluck; in our experience, it is the first thing to disappear. The technique of starting the potatoes in a saucepan of half-and-half and ending them in a buttered gratin dish comes from the masterful Jacques Pépin. Couldn't say it better myself, so I didn't. :) I did make minor tweaks to the ingredients/amounts.

    Recipe #287867

    2 Reviews |  By Elmotoo

    Strange cravings lead to delicious dinners, lol. In an endless effort to make tofu YUMMY, I devised this recipe. DH is still skeptical but eats it. I personally think it's brilliant. ;)

    Recipe #298159

    « Previous 1 2 3 4 . . . 18 19 20 Next »
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