Free Recipes Group

Number of recipes that match your request: 74

Home  Easy Recipes  Seasonal Recipes  Oven Temperatures  Herbs and Spices  Local Produce UK  Grow your Own  Seasonal Gardening  Vintage Wine Chart  Saving Money  Metric Conversions  Contact Us

Pages: 1 2 3 4 [>>] Title: Ham with Sherry and Spinach Origin: Spanish Course: Main Type: Meat Main Ingredient: Ham Chop the onions, carrots and bacon. Ham with Sherry and Spinach Title: Spanish Coleslaw Origin: Spanish Course: Other Type: Vegetarian Main Ingredient: White cabbage Place the cabbage in a bowl and add the onion, green and red peppers, carrot, and grapes Spanish Coleslaw Title: Carrot and cumin seed salad Origin: Spanish Course: Other Type: Vegetarian Main Ingredient: Carrot Peel the carrots and slice diagonally Carrot and cumin seed salad Title: Menorcan Vegetable Soup Origin: Spanish Course: Starter Type: Vegetarian Main Ingredient: vegetables Chop the onion and soften in a large saucepan with a little olive oil . . . Menorcan Vegetable Soup Title: Potee du Haut-Main Origin: French Course: Main Type: Meat Main Ingredient: rabbit The recipe is very typical of the Loire valley but, if you'd prefer, you can substitute the rabbit for pheasant or other game bird Potee du Haut-Main Title: Poussin and Vegetable Casserole Origin: French Course: Main Type: Meat Main Ingredient: chicken Serves 6. Preparation time: 30mins. cooking time: lhr Poussin and Vegetable Casserole Title: Cassoulet d'Agneau (Lamb casserole) Origin: French Course: Main Type: Meat Main Ingredient: lamb Lamb casserole. - Serves 10. Great feast for those winter evenings Cassoulet d'Agneau (Lamb casserole) Title: Coq au vin blanc Origin: French Course: Main Type: Meat Main Ingredient: chicken Chicken in white wine. - Serves 4. You can try this with red wine also Coq au vin blanc Title: Chicken with winter vegetables Origin: French Course: Main Type: Meat Main Ingredient: chicken Place the chicken breast halves on a flat surface and trim away and discard fat. Sprinkle with salt and pepper Chicken with winter vegetables 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: Filet de vivaneau sauce d'algues Origin: French Course: Main Type: Fish Main Ingredient: sole or halibut Your favourite fish with a seaweed sauce. Unusual but very nice. - Serves 4 Filet de vivaneau sauce d'algues Title: Potage de Chou Origin: French Course: Starter Type: Meat Main Ingredient: cabbage, pork Cabbage Soup. - Serves 8. Serve with French bread. This makes a full meal in itself. Potage de Chou Title: Soupe de Tomate Origin: French Course: Starter Type: Main Ingredient: tomatoes Tomato soup. - makes 3 - 4 pints. In a large sauce pot heat oil, and add the bacon and cook until slightly crispy Soupe de Tomate Title: Faisan Roti Origin: French Course: Main Type: Meat Main Ingredient: pheasant Roast Pheasant. - Serves 6. Preheat oven to 450 deg. Melt 2 tablespoons butter in large roasting pan. Stir in onion, celery, carrots Faisan Roti 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: Poulet a la Montrachet Origin: French Course: Main Type: Meat Main Ingredient: chicken Chicken & Mushrooms in Cream Sauce. - Serves 6. The excellent sauce of this dish is best appreciated when accompanied by plain boiled potatoes, noodles or boiled rice. Poulet a la Montrachet Title: Soupe de Poulet et Riz Origin: French Course: Starter Type: Meat Main Ingredient: chicken Rice and Chicken soup. - Serves 4. Very quick and easy. Makes a beautiful winter soup and a lovely starter. Soupe de Poulet et Riz Title: Blanquette de Veau Origin: French Course: Main Type: Meat Main Ingredient: veal Veal in a white sauce. - Serves 4. In a casserole put the meat with cooking salt, the shallot, the bayleaves and the peppercorns ; cover with cold water and bring to simmer ; simmer for 1 hour 30 min Blanquette de Veau Title: Boeuf Bourguignon Origin: French Course: Main Type: Meat Main Ingredient: beef Burgundy beef. - This is a long, slowly cooked beef stew originating from Burgundy. Allow around 3 hours. Boeuf Bourguignon Title: Fricassée de Mer et sa Julienne de légumes Origin: French Course: Main Type: Fish Main Ingredient: fish Seafood Fricassée on thinly shredded vegetables. - Serves 4. A bit time consuming but very worthwhile Fricassée de Mer et sa Julienne de légumes Pages: 1 2 3 4 [>>]

Search Recipes Again