Marseille Recipes

GETTING READY 1. Preheat oven to 475 degrees Fahrenheit. 2. Joint the chicken. 3. In a non stick pan, heat butter and sauté the chicken pieces briefly. 4. Peel tomatoes and cut into very thin strips. 5. Crush the garlic. MAKING 6. In a soaked RomertopF,... - 45.6345

In an ungreased ovenproof dish (long enough to take the whole fish) put the sliced potatoes on bottom, then the onions. Add some of the fennel sprigs. (If a bag of fennel seeds is used, remove it before serving.) Add the garlic, Planters Peanut Oil, wine and... - 39.9186

MAKING 1. In a fondue pot, mix cheese with flour and place with milk and seasoning. 2. Over medium heat stir such that smooth and creamy. SERVING 3. For dipping with the Fondue Marseillaise use shrimps. - 34.6225

Cut up the meat, and brown it in lard. Add the crumbled bread, the cloves of garlic peeled and whole, the bunch of mixed herbs, some salt and a little Cayenne pepper, and the tomato puree. Cover, and simmer over a gentle heat for 1 hour, or in a slow... - 23.1748

1. In a blender or food processor, process olives, anchovies, capers, tuna, garlic, bay leaf (and brandy if using). With machine running, gradually add oil and process until smooth. Season with pepper to taste. 2. Turn into a crock or serving bowl. Cover and... - 24.4328

Heat the oil in a Dutch oven over high heat. Stir in the leek, bell pepper, and fennel. Add the wine and bring to a boil. Reduce the heat to low, cover, and cook, stirring frequently, for 12 minutes, or until the vegetables are tender. Add the garlic, orange... - 42.1962

GETTING READY 1) In boiling salted water, blanch whole squash for 10 minutes. 2) Drain them thoroughly. 3) Cut them in half lengthwise, then remove the seeds and cut across each half into 1 inch thick slices. 4) Blanch the tomatoes peel and halve them. 5)... - 45.2344

MAKING 1. In a large casserole or skillet, brown the chicken in 1/3 cup dressing until evenly browned. 2. Add tomatoes, onion and seasonings and sauté lightly for a few more minutes. 3. Stir in remaining French dressing. 4. Reduce the heat, cover the pan... - 43.3772