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Sauvignon Blanc Clams & Mussels PotFew weeks back, I'd joined more than 100 Singapore Bloggers to #CookForFamily! This Clams & Mussels Pot was one… |
Blackswan
авг. 2012 Продвинутый |
1 голос
2620 визитов
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Catfish «en meurette»The term «en meurette» refers to a dish that has been braised in a particularly delicious red wine sauce from the Burgundy region of France.… |
Frank Fariello
окт. 2010 Продвинутый |
1 голос
3990 визитов
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2 Herbs roasted Nuts Tomato PESTOFresh Herbs and toasted Nut essences whirled into...a blissful roasted Tomato PESTO special. PESTO can be used… |
Foodessa
авг. 2010 Профессионал |
2 голоса
1461 визит
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Tips on Nuts with RecipeNot a place if your allergic to nuts, but if your a nut, or nut lover, this is for you~ :) A great salad at the end Shrimp Nutty Salad |
Claudia lamascolo
марта 2010 Профессионал |
3 голоса
2113 визитов
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Scrod in Tomato, Artichoke and Shrimp SauceThe shrimp in the sauce did it for me... the champagne may have had something to do with that. |
Janie Yonkers
марта 2010 Средний |
1 голос
2127 визитов
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Seafood SouffleAs explained before, souffle is not that complicated. There are simple rules to follow though: -Get all your ingredients ready within reach first.… |
Robert-Gilles Martineau
марта 2010 Продвинутый |
1 голос
3374 визита
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French Cuisine: Double Galette de pommes de Terre au Crabe/Double Potato & Crab GaletteFrench Cuisine is not so much about creating grand ood for special events… |
Robert-Gilles Martineau
марта 2010 Продвинутый |
1 голос
1704 визита
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Safran Cream MusslesMussles a re a favourite every where, but especially in the north of France, Belgium and Flanders. The safran adds an exaotic note to this simple… |
Robert-Gilles Martineau
марта 2010 Продвинутый |
1 голос
1657 визитов
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Smoked Salmon Nems in Vodka Cream SauceWhen Summer comes, one is looking for light but sophisticated food to go with all those cold drinks! Here is… |
Robert-Gilles Martineau
марта 2010 Продвинутый |
2 голоса
2420 визитов
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Wine-marinated Scallops and its Red and White Wine JellyIn Summer French and Japanese cuisines tend to fuse in a new natural dimension with the need for lighter… |
Robert-Gilles Martineau
марта 2010 Продвинутый |
1 голос
1744 визита
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