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"Decadent, vegetarian and relatively lowfat!!! What else could you ask for? I used a bag of frozen Quorn fillets. These are available in both the USA and UK. In the USA, they are called Quorn Naked Cutlets and in the UK, they are called Quorn Surprisingly Lowfat Fillets. Same tasty product, different names. This is a very impressive dish that's..."

Ingredients: quorn pieces, lemon juice...

"French Ravigotte with New Orleans twist.

I would not recommend using imitation crab, the meat is critical as the flavors are very delicate. For a more economic version, use regular lump rather than jumbo.

For a more dramatic presentation, withhold capers until the end and sprinkle them over the prepared dish with an extra pinch..."

Ingredients: creole mustard, egg yolks...

"From 365 Ways to Cook Chicken."

Ingredients: tarragon vinegar, dijon-style mustard...

"Celery soup is uniquely delicious, and this celeriac-based version of classic vichyssoise is no exception. Time doesn't include cooling and chilling."

Ingredients: chives, salt & freshly ground black pepper...

"Variations: Aioli---add chopped garlic, Basil---chop basil and add, Cilantro---add chopped cilantro and fresh lime juice, Sun-dried Tomato---soak first in hot water; drain, chop and add, Tartar Sauce---add chopped pickle, onion and roasted red peppers, Thousand Island---make like Tartar Sauce but add catsup and hard cooked egg"

Ingredients: egg yolks, olive oil...

"Wonderful flavours and looks great- & low fat & calorie! Serves 2, with green salad."

Ingredients: chopped tomatoes, aubergines...

"Published in Bon Appetit, April 1997. From Ruby's Restaurant, Bainbridge Island, Washington. A dish of chicken with sauteed pears and rosemary sauce."

Ingredients: pepper, dry crushed red pepper...

"Ready, Set, Cook! Special Edition Contest Entry. In 1906, a chicken dish was created in New Orleans to honor the Premier of France. This is my take on the cajun classic.The main ingredients are highlited nicely by the Hollandaise Sauce. Whether you are serving this dish for Sunday brunch or an evening meal, all will enjoy, gaar-on-teed !!"

Ingredients: corn, egg yolks...

"This recipe is for lemon chicken, by far the best recipe for chicken I've ever encountered. It is a MUST TRY!"

Ingredients: fresh ground pepper, parsley...

"From The Best of Country Cooking, elegant but simple sauce. We like to serve this over wild rice."

Ingredients: pepper, cornstarch...

"This sweet & savoury bread pudding has sautéed onions, pears, prunes, and a compote on top and it's absolutely delicious and very easy to make.


The recipe is from Joan Nathan's fabulous new cookbook, “Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France”.

Note: You can make..."

Ingredients: bosc pears, eggs, margarine...

"This is a hearty stew of white beans, chicken and sausage. This recipe was developed for a 3 quart crock pot. If you use a larger one, you will need to double the ingredients. Serve with cornbread, green onion fans and a side salad."

Ingredients: chicken sausages, smoked turkey...

"From Cook's Illistrated, posted for safe keeping"

Ingredients: pepper, white button mushrooms...

"I found this on epicurious. This recipe is from Gourmet March 2008. I did make the suggested shoestring potatoes to go along with the steaks... very tasty. The egg yolks in the sauce will not be fully cooked. Béarnaise can be made 20 minutes ahead and kept in bowl, covered, over hot water off heat."

Ingredients: dry white wine, egg yolks...