|
|
Welcome to FoodBanter.com forums which provide access to the finest food and drink related newsgroups. You are currently viewing our boards as a guest which gives you limited access to view most newsgroup discussions and access our other FREE features. By joining our free community you will have access to post topics to the food related newsgroups, communicate privately with other FoodBanter.com members (PM), respond to polls, upload your own photos and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact support. |
|
|||||||
| Mexican Cooking (alt.food.mexican-cooking) A newsgroup created for the discussion and sharing of mexican food and recipes. |
|
|
LinkBack | Thread Tools | Search this Thread | Display Modes |
18-07-2005, 07:52 AM
|
|||
|
|||
French recipes (onion jam, caillette, crique)
Hello,
For your pleasure i give you these recipes : http://www.lamastre.com/english/recipes.htm Bon appetit=20 Fran=E7ois 
|
| Thread Tools | Search this Thread |
| Display Modes | |
|
|
Similar Threads
|
||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| rec.food.sourdough FAQ Questions and Answers | Darrell Greenwood | Sourdough | 0 | 09-07-2005 05:24 AM |
| Dry Rub | Edwin Pawlowski | Barbecue | 18 | 07-06-2005 05:08 AM |
| rec.food.sourdough FAQ Recipes (part 1 of 2) | Darrell Greenwood | Sourdough | 1 | 05-05-2005 05:43 AM |
| (FAQ) Frequently Asked Questions | Patricia Hill | Recipes (moderated) | 0 | 03-03-2004 03:52 PM |
| Why The French Are Thin.... | Gregory Morrow | General Cooking | 24 | 02-02-2004 07:54 PM |
Linear Mode
