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See also:
| » Beef Bourguignon - Traditional stew recipe by Chef Robert Conaway. Made with red wine, mushrooms, and pearl onions. Eight servings. |
| » Beef Burgundy - Contains bacon, beef, mushrooms, flour, and red wine. |
| » French Beef Stew - Cubed meat with potatoes, Dijon-style prepared mustard, diced tomatoes, and broth. |
| » French Cream of Lettuce Soup (Soupe de Laitue) - Beef stock with watercress, romaine, egg yolks, and cream. |
| » French Lamb Stew - Using white beans, tomatoes, and wine. |
| » French Market Soup Mix - Combines dried peas, barley, and a variety of beans. |
| » French Meatball Soup - Uses rice, ground beef, red wine, and beef broth. Offers both microwave and stove-top directions with nutritional data. |
| » French Rabbit Stew - Beef broth with white wine, bacon, garlic, and mushrooms. |
| » French Stew - Contains beef, burgundy, canned cream of mushroom, dry onion soup mix, carrots, and green olives. |
| » Granny Pantke's French Beans Stew - Made with beef, potatoes, bouillon, and seasonings. |
| » Jamie's French Restaurant's Cold Avocado Soup A La Sylvia - Consists of stock, tomatoes, mayonaisse, chili powder, lemon, and heavy cream. |
| » Leek and Potato Soup - Classic base of many French soups. |
| » Matelote - Recipe for a French fish chowder using eel, mushrooms, and wine. |
| » Roasted Garlic/Chicken Soup - Made with garlic, chicken breast, dill, provolone cheese, and wine. |
| » Soup in France - Chapter II from Colette's Best Recipes: A Book of French Cookery. |
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