European weddings recipes costing less than $1.0 per serving

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Semisweet Chocolate Mousse “Mousse au chocolat” is French for chocolate mousse. Ask anyone to describe a chocolate mousse and they will generally answer with a texture…	MyWeekend Plan Aug 2021 Intermediate	1 vote 79 views
CCB Salad with cucumber carrot and beetroots this is one healthy and easy to make salad	sunil k.nayar Jun 2011 Professional	1 vote 7344 views
Black Bean-Salsa Dip Black Bean-Salsa Dip is an easy and quick recipe with no cooking. The perfect recipe for the diet conscious also. Beans, tomato, corn and onions…	RecipeKing Jan 2015 Intermediate	1 vote 2727 views

Chocolate Genoise Light, crumbly and melt in the mouth cake.	Navaneetham Krishnan Sep 2014 Intermediate	1 vote 3152 views
Healthy Italian Vegetable Saute Recipe Ready to shed some of those Holiday pounds? Here is a healthy way to do it and still very delicious. Come join…	Claudia lamascolo Jan 2014 Professional	1 vote 4061 views
Ricotta Gnocchi Simple pasta dish	Maria Gross Jul 2011 Beginner	1 vote 2615 views
Brown Sugar Caramel Souffles I first made these in culinary school for extra credit with one of my Final Practical meals. *The cooking time noted reflects the (approximate)…	Syi Apr 2012 Advanced	1 vote 1930 views
Crushed Greek tomato and olive oil sauce Pomodoro style sauce with black olives, capers and chillies adding subtle character. Rich stewed tomato depth…	Nicholas Huffman Feb 2009 Professional	1 vote 4464 views
Tzatziki Tzatziki is traditionally served as an appetizer and can be left on the table as an accompaniment to foods throughout the meal. The key to great…	Chef Smith Sep 2010 Professional	1 vote 2689 views
Petits Choux au Fromage * A savory version of Pate A Choux that many upscale restaurants use as a filler at the beginning of a meal or as an appetizer for those who are…	Chef Smith May 2011 Professional	1 vote 3158 views
Mini Quiche Most people believe that the quiche originates from France, and it is fair to say that in its traditional form, attributing origin to the French is…	Chef Smith Jan 2011 Professional	1 vote 2533 views