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Pages: 1 2 3 4 5 6 7 8 [>>] Title: Macaroni Spanish Style Origin: Spanish Course: Main Type: Meat Main Ingredient: Ham Boil the water in a large casserole and put the macaroni in and boil for 20 minutes. Macaroni Spanish Style Title: Mixed Vegetable Tart Origin: Spanish Course: Main Type: Vegetarian Main Ingredient: Vegetables Sieve the flour with the baking powder, add the fat, combine together until crumbed. Mixed Vegetable Tart Title: Spanish Potato Fritters Origin: Spanish Course: Starter Type: Vegetarian Main Ingredient: Potatoes Peel and wash potatoes, grate while raw and place in a colander to drain. Spanish Potato Fritters Title: Spanish Muffins Origin: Spanish Course: Starter Type: Sweet Main Ingredient: Muffins Beat eggs in a bowl. Add green onions, chilies and milk Spanish Muffins Title: Baked Spanish Rice Origin: Spanish Course: Other Type: Meat Main Ingredient: Rice Preheat oven to temperature 350°F. Heat a heavy nonstick skillet over medium high heat Baked Spanish Rice Title: Manchego cheese Origin: Spanish Course: Dessert Type: Vegetarian Main Ingredient: Cheese Divide the cheese evenly Manchego cheese Title: Croque Monsieur Salad Origin: French Course: Main Type: Meat Main Ingredient: Pork (ham) Serve this with a good crusty loaf of French bread and a bottle of dry white French wine. Croque Monsieur Salad Title: Filet de boeuf dubarry Origin: French Course: Main Type: Meat Main Ingredient: beef Roast beef fillet with cheese and cauliflower. Serves 6 Filet de boeuf dubarry Title: Soupe de Poisson Origin: French Course: Main Type: Fish Main Ingredient: fish Much more than just a fish soup. Serves: 6 Soupe de Poisson Title: Onion Quiche Origin: French Course: Main Type: Vegetarian Main Ingredient: Onion Serves: 8. Time: 45 minutes. Prepare the pie dough: Sift the flour onto a work surface and then make a well in Onion Quiche Title: Pyrenees Pasta Origin: French Course: Main Type: Vegetarian Main Ingredient: macaroni Serves: 4. Time: 30 minutes. in 12-inch skillet over medium-high heat, cook green pepper, and onion, stirring frequently until Pyrenees Pasta Title: Le Tian Origin: French Course: Main Type: Vegetarian Main Ingredient: vegetables Serves: 4. This vegetable specialty takes its name from the glazed earthenware dish in which it is traditionally baked Le Tian Title: Cassoulet Classique Origin: French Course: Main Type: Meat Main Ingredient: duck Classic cassoulet. - Serves 12. Place beans in large Dutch oven and add water to cover by 3 inch. Heat over medium heat to Cassoulet Classique Title: Coquilles St. Jacques Origin: French Course: Starter Type: Fish Main Ingredient: shellfish, scallops Shell of St Jacques. 6 servings, if an appetizer or 3 individual serving casserole dishes if entrees. Coquilles St. Jacques Title: Basil Boursin Origin: French Course: Starter Type: Vegetarian Main Ingredient: cheese, eggs Boursin is a classic French herb spread. Good served with crackers or spread on pieces of French bread, topped with thin slices of roast beef Basil Boursin Title: Omelette au Fromage et Croutons Origin: French Course: Main Type: Vegetarian Main Ingredient: eggs, cheese Omelette with melted cheese & croutons. A wonderful omelette, slightly soft in the middle, crunchy and cheesy. Omelette au Fromage et Croutons Title: Paupiettes de Bananes aux Jambon Origin: French Course: Starter Type: Meat Main Ingredient: bananas Bananas with ham and paprika. Serves 4 as an appetizer, although it would make a nice snack. Paupiettes de Bananes aux Jambon Title: Pesto Souffle Origin: French Course: Main Type: Vegetarian Main Ingredient: eggs combine basil, garlic, pine nuts, one-third of the parmesan cheese, and half the salt in a food processor Pesto Souffle Title: Pot au Feu Origin: French Course: Main Type: Meat Main Ingredient: beef A Pot Roast which serves 6. Slow and easy cook on Low for 8 to 10 hours. Pot au Feu Title: Carpaccio de Boeuf Origin: French Course: Main Type: Meat Main Ingredient: beef Originally Italian but often seen in French menus. The meat is cooked by the lemon juice and this is why you need to leave the meat at least 30 minutes before serving. Carpaccio de Boeuf Pages: 1 2 3 4 5 6 7 8 [>>]

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