- 1. MASHED POTATOES WITH FINE HERBES FOR 2
- Cook potatoes in ... salt, pepper and herbes in small mixer ... or until light brown.
Ingredients: 4 (cream .. herbes .. salt ...)
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- 2. COLD CARROT SALAD WITH FINE HERBS
- Cut the carrots ... vinegar, mustard and herbs. Whisk the ... with the lemon juice.
Ingredients: 10 (carrots .. lemon .. mustard .. oil .. press .. salt ...)
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- 3. FINES HERBS
- Mix equal parts dried or fresh herbs. Store in ... food just before serving.
Ingredients: 11 (basil .. chervil .. chives .. marjoram .. mint ...)
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- 4. CREME DE FROMAGE FINES HERBES (MOCK BOURSIN)
- Mix ingredients thoroughly. Shape as you like or put in cups and refrigerate. Serve with your favorite crackers or bread.
Ingredients: 9 (salt .. sauce .. temperature ...)
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- 5. SEAFOOD SALAD AUX FINE HERBES
- Pick over the crab to remove all particles of shell or cartilage, but leave the pieces of crab as whole as possible. All the seafood should be ...
Ingredients: 12 (chives .. mayonnaise .. meat .. paprika .. shrimp ...)
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- 6. TURKEY STUFFING
- In a large saucepan, sauté chopped giblets and (de-stringed) celery in 1 tablespoon butter and 1 tablespoon olive oil; adding onions and after 2-3 ...
Ingredients: 16 (base .. broth .. eggs .. mushrooms .. oil .. paprika ...)
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- 7. FISH CAKES
- Quantities are up ... serving (canned is fine). Serve with ... sprigs (or dry herb parsley around the ... is removed until palatable.
Ingredients: 4
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- 8. ROAST TURKEY
- Roast turkey is ... of Pepperidge Farm Herb Cubed Stuffing cubes. ... oven temperature to 425°F.)
Ingredients: 41 (base .. broth .. cloves .. cubes .. drippings .. eggs ...)
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- 9. STUFFED ACORN SQUASH
- If you can't get breakfast sausage meat, use sausages and remove casings. Combine with ground pork and minced sage. Stir in broth and stuffing cubes. ...
Ingredients: 7 (broth .. cubes .. meat .. pork ...)
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- 10. HAM FLORENTINE MINI-CUPS
- A stunning appetizer will add a "Wow" to your next get-together. Heat oven to 375°F. In medium bowl, mix all ingredients except rolls, ham and ...
Ingredients: 12 (cheese .. onion .. sheet ...)
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