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Pages: 1 2 3 4 5 6 7 [>>] Title: Castilian Green Beans Origin: Spanish Course: Other Type: Vegetarian Main Ingredient: Green beans Cook the green beans in boiling salt water till tender. Cut up and fry the pimentos in oil, together with a chopped garlic clove and chopped parsley. Castilian Green Beans Title: Haricot Bean Soup Origin: Spanish Course: Starter Type: Vegetarian Main Ingredient: Haricot Beans Cook pork and onion in the butter. When onion has coloured, add tomatoes and Haricot Bean Soup Title: Judias Verdes con Salsa de Tomate (green beans in tomato sauce) Origin: Spanish Course: Other Type: Vegetarian Main Ingredient: Green beans Saute garlic in olive oil for 2 minutes, stirring Judias Verdes con Salsa de Tomate (green beans in tomato sauce) 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: 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: Steak Au Poivre Origin: French Course: Main Type: Meat Main Ingredient: beef French Pepper Steak. Serves: 4. Preparation time: 15 mins Steak Au Poivre Title: Côtelettes d'agneau soubise Origin: French Course: Main Type: Meat Main Ingredient: lamb Lamb cutlets with onions. Serves 4. Serve the cutlets on a heated serving plate, coat in sauce soubise and garnish with fried onion rings Côtelettes d'agneau soubise Title: Pork and Pepper Vinaigrette Origin: French Course: Main Type: Meat Main Ingredient: pork Sprinkle the pork with the thyme, salt and pepper. Heat 1 teaspoon of the olive oil in a large Pork and Pepper Vinaigrette 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: Provencal Chicken Cutlets Origin: French Course: Main Type: Meat Main Ingredient: chicken Delicious, quick and easy. Serves: 4 Time: 20 minutes Provencal Chicken Cutlets Title: Thon à la provençale Origin: French Course: Main Type: Fish Main Ingredient: tuna Tuna fish provence style. Serves 4. Quick and easy Thon à la provençale 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: Filets de merlan à la meunière Origin: French Course: Main Type: Fish Main Ingredient: whiting Fillets of whiting meunière. Serves 4 Filets de merlan à la meunière Title: Sole normande Origin: French Course: Main Type: Fish Main Ingredient: sole Sole Normandy-style. Serves 4. Time 30 mins. Wipe the fillets, skin them and cut in half down the centre Sole normande Title: Bouillabaisse Origin: French Course: Main Type: Fish Main Ingredient: cod Mediterranean Fish Stew. Serves: 8 Total Time: 1 hr 15 mins Bouillabaisse Title: Salade Niçoise Origin: French Course: Main Type: Fish Main Ingredient: tuna Salade Niçoise. - Serves: 4. - Time: 20 minutes. Brush tuna with olive oil and sprinkle with salt and pepper. Grill or broil 4 to 6 minutes per side Salade Niçoise Title: Composed Salad with Beets and Avocado Origin: French Course: Main Type: Vegetarian Main Ingredient: Beets and Avocado Serves 4. Cook the beets in water to cover for about 1 hour, or until a sharp knife can go in easily Composed Salad with Beets and Avocado 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 Pages: 1 2 3 4 5 6 7 [>>]

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