- 1. STEAK PROVENCAL (SAUCE)
- Sprinkle tomatoes with sugar; reserve. Melt 2 tablespoons butter. Add onion and simmer until translucent. Add wine; simmer 3-5 minutes. Add tomatoes. ...
Ingredients: 8 (onion .. parsley .. quarters .. sugar ...)
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- 2. FRENCH-STYLE CREAM CHEESE SPREAD
- In a medium bowl ... parsley, water, vinegar, Worcestershire sauce, herbes de Provence, ... airtight container. Crush before using.
Ingredients: 11 (crackers .. parsley .. salt .. sauce .. vinegar ...)
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- 3. MOCK BOURSIN
- Herbes de Provence: Equal parts of sage, rosemary marjoram, basil and thyme. Beat all ingredients with an electric mixer and pack into a container. ...
Ingredients: 9 (provence .. sauce .. vinegar ...)
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- 4. TERRY'S FAVORITE VEGETABLE LASAGNE
- In a large skillet, ... 1/2 cup of tomato sauce on bottom. Layer the ... 10 minutes before serving it.
Ingredients: 17 (eggs .. foil .. provence .. sherry ...)
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- 5. SHRIMP PROVENCAL
- Prepare boiled shrimp. Meanwhile, ... minutes. Add tomato, tomato sauce, salt, pepper and ... over rice, sprinkled with parsley.
Ingredients: 11 (garlic .. parsley .. salt .. sauce .. shallots ...)
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- 6. SOLE PROVENCAL
- Thaw sole fillets, if ... dish; set aside. For sauce, in a 4-cup ... cooked rice. Makes 8 servings.
Ingredients: 15 (cornstarch .. onion .. paprika .. parsley .. rice ...)
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- 7. STEAK MARINADE PROVENCAL
- 1. Combine all ingredients. 2. Use mixture to marinate any lean cut of beef at least 1 hour. 3. Use any leftover marinade to baste beef while ...
Ingredients: 3 (sauce ...)
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- 8. ZUCCHINI PROVENCAL
- Dice potatoes into 1/2 inch pieces and cut zucchini into 1 inch chunks. If using whole tomatoes, quarter and slice through again. Using a large heavy ...
Ingredients: 8 (basil .. celery .. oil .. onions .. potatoes .. salt ...)
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- 9. FISH PROVENCAL
- Arrange fillets in 3-quart ... stand, covered, and prepare sauce. Combine water, cornstarch, ... vegetables. Serves 6 to 8.
Ingredients: 13 (cornstarch .. eighths .. fillets .. juice .. liquid ...)
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- 10. GRILLED LAMB PROVENCAL
- Remove all fat from ... done. To make the sauce, combine the stock, ... without the sauce. Serves 8.
Ingredients: 16 (juice .. leaves .. oil .. parsley .. rosemary .. sage ...)
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