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Entree recipes

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Casserole of Sole and Cod Au Gratin with Shellfish
01 06 2008 - 23:12 - entrée - fish
A hot entrée to suit all occasions, one that tempts me especially for a New Year’s Eve
menu. Arrange all the ingredients in a casserole dish, bake in the oven and it’s ready. It’s hard to find something simpler than that!
[84] comment(s) | read recipecooking recipes Casserole of Sole and Cod Au Gratin with Shellfish

Traditional Quiche Lorraine
01 01 2003 - 00:05 - quiche - traditional
After a lot of research and comparisons, I think I’ve managed to reconstitute the original, traditional recipe for the mythical
Quiche Lorraine. But that shouldn’t stop you from using this base to create any variation that comes to mind…  
[41] comment(s) | read recipecooking recipes Traditional Quiche Lorraine

Hummus
07 05 2008 - 15:43 - cold starte - houmous
Here is a slightly lighter version of this great oriental cuisine classic that we often find on the table at our favorite Lebanese restaurants. This
chickpea purée is sure to be a hit while you or your guests nibble on appetizers.”
[41] comment(s) | read recipecooking recipes Hummus

American-style langoustines
01 01 2003 - 00:05 - starter - shellfish
A starter for special occasions that will whet your appetite before your classic main party dishes make their entrance. It is better to use large langoustines for this recipe."
[62] comment(s) | read recipecooking recipes American-style langoustines

Périgourdine salad
02 11 2008 - 10:31 - salad - duck
Who holds the secret to the true recipe for this
party salad? I think that every brasserie has its own recipe that contains a part of the whole truth.
[66] comment(s) | read recipecooking recipes Périgourdine salad

Scallops with mushrooms
19 10 2008 - 23:50 - entrée - scallops
Scallops are extraordinary because they marry well with a variety of non-marine ingredients. Today, the world of the sea meets the world of mushrooms - 2 universes that will never cease to amaze me.
[84] comment(s) | read recipecooking recipes Scallops with mushrooms

Sautéed scallops with oyster sauce
01 01 2003 - 00:05 - STARTER - SCALLOPS
I never cease to be amazed at how many ways these delicious
scallops can be served. Scallops go perfectly with the unique flavors of oyster sauce. Next time I'll try the sautéed scallops with poached oysters
[43] comment(s) | read recipecooking recipes Sautéed scallops with oyster sauce

Zucchini Terrine with fresh goat's cheese and smoked salmon (eggplants)
01 01 2003 - 00:05 - TERRINE - SMOKED SALMON - ZUCCHINI
This recipe is naturally enriched with Omega 3 and combines the smoked flavors of salmon with the freshness of zucchini. This summer terrine will work wonderfully in your
cold buffets and will make a delicious starter that you can prepare in advance.
[13] comment(s) | read recipecooking recipes Zucchini Terrine with fresh goat's cheese and smoked salmon (eggplants)

Salmon Mousse with Cheese and Fine Herbs
01 01 2003 - 00:05 - entrée - salmon
With summer just around the corner, it’s time to take out all our cold dishes to refresh our spirits. Today, I propose this light, pink
mousse made with salmon, that you can serve in slices or in a terrine for a cold buffet.
[25] comment(s) | read recipecooking recipes Salmon Mousse with Cheese and Fine Herbs

 
 
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