peanut butter scallion and bacon appetizers
 | Recipes : Banana cake For 6 guests : 200 g ripe bananas 200 g of flour, sieved 200 g of caster sugar 70 g of butter 2 eggs the juice of ... |
 | Recipes : Duck Breast with Asparagus Duck Breast with Asparagus for two persons: 1 filet of Duck breast, Asparagus tips, cut from one bunch of peeled as... |
 | Recipes : Pickled Pork with Lentils Pickled pork with lentils for 6 guests: 600 gr of spare ribs, slightly salted 1 knuckle of ham, slightly salted 1 c... |
 | Recipes : Hachis Parmentier Hachis Parmentier for 8 guests : 1 kg 200 of cooked pot-au-feu meat 50 gr of parsley 2 sweet onions (Roscoff variet... |
 | Recipes : Roast Turkey with Chestnuts This roast turkey with chestnut recipe is still a very traditional one but will also guaranteer you a nice moist meat at... |
 | Recipes : Braised Chicory with Emmental Cheese WITH CUMINSEED HONEY... Recipe for 4 guests Preparation time: 20 minutes Ingredients: 100 g of French Emmental ... |
 | Recipes : Pork steak Alsatian Style It is unfortunate, that this remarkable cut of pork "rouelle"(French for small wheel) is hardly served any more. The "ro... |
 | Recipes : Stuffed cabbage One stuffed cabbage for six people: 1 nice green cabbage 3 carrots 3 onions 3 cloves of garlic 1 kg potatoes 200 g... |
 | Recipes : Duck Terrine Forestiere Makes one terrine for 6 guests: 2 duck fillets 300 gr of veal stuffing 300 gr of lean pork stuffing (ask your butch... |
 | Recipes : Stuffed Tomatoes Stuffed tomatoes for 4 persons : 12 medium size tomatoes 300 grams (10 oz) small mushrooms 3 peeled shallots For the... |
 | Recipes : Potee Lorraine Potee Lorraine for 6 guests: 1 cooking sausage, weighing 450 gr 600 gr of smoked pork shoulder 300 gr of smoked pork ... |
 | Recipes : Garlic butter for snails 250g butter 12g salt 3g ground white pepper 2 cloves of garlic, cored, crushed and finely chopped 1 shallot finely c... |
 | Recipes : Pastis landais Pastis landais serve 6 : Ingredients 450 g of flour, 125 g of butter, 20 g of butter for the mould, 150 g of pru... |
 French specialties : Kouign-Amann Kouign-Amann is a typically regional dessert in the dubious beginning. The first version concerning its origins would b... |
 French specialties : Burgundy Snails If Burgundy is known for its vineyards, the Burgundy Snails is without any doubt one of the best ambassadors of the Burg... |
 | News : mixed flavoured butters The basic principle is the same in all cases : you must soften the butter and incorporate into it one or several flavour... |
 | News : the omelette In the Journal of Jean Heroard (1551-1628), doctor of the young future king Louis XIII, we could read : "often, in the a... |
 | News : A so nice journey It is true that my children and friends have had a real great idea in offring me, for my birthday anniversary, a fixed r... |
 | News : The round cake for the Twelfth Night This is the oldest cake in history ; we now know that the first ones were made during the neolithic age. They were prepa... |
 | News : Asparagus Asparagus is a latin word. Asparagus had been first appreciated by the ancient Egyptians, Greeks and Romans. They then ... |
 | News : Miss Nellie and Mr Auguste This is a short tribute to Auguste Escoffier, the so famous French cook who was active mainly at the turn of the XIXth c... |
 | News : Festive menus The end of the year celebrations/parties are, for number of people, an opportunity to share with relatives and/or with f... |
answer to Lois
Hi Lois You are right : the measure of butter to be used is unclear : use 20 grams (2/3 oz). I will correct in the tran...
recipe from Charente
A specific recipe from Charente : almond crunchy cookies (“croquants”) 300 grams wheat flour 80 grams coarsly crushe...
Flan
Comment on recipe : [url]http://www.aftouch-cuisine.com/recipe/flan-611.htm[/url] I would have liked to have made this ...
