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April 4 is...NATIONAL CORDON BLEU DAY | This celebration surrounds the rich history & heritage of Le Cordon Bleu, the world's largest school for hospitality education which originated in France. From the culinary talents of the school emerged an easy but impressive creation that definitely fits the category of blue ribbon quality with or without the 'bleu' cheese - Chicken Cordon Bleu and Veal Cordon Bleu. Chicken has remained the most popular but the classics have taken on many variations.

April 4 is...NATIONAL CORDON BLEU DAY | This celebration surrounds the rich history & heritage of Le Cordon Bleu, the world's largest school for hospitality education which originated in France. From the culinary talents of the school emerged an easy but impressive creation that definitely fits the category of blue ribbon quality with or without the 'bleu' cheese - Chicken Cordon Bleu and Veal Cordon Bleu. Chicken has remained the most popular but the classics have taken on many variations.

Turkey Cannelloni - Made with leftover turkey - could definitely be adapted to Thanksgiving leftovers.  Yum.

Turkey Cannelloni - Made with leftover turkey - could definitely be adapted to Thanksgiving leftovers. Yum.

bruschetta: tomato, basil, olive oil, salt, garlic on toasted french bread | if it's on the menu, I order it | dD

bruschetta: tomato, basil, olive oil, salt, garlic on toasted french bread | if it's on the menu, I order it | dD

The Plockton Hotel

The Plockton Hotel

Moules au chorizo

Moules au chorizo

Mexican Chorizo,Seafood Recipes,Sausage,Portuguese,Sea Food,Enjoy Your Meal,Meal Planning,Mexicans,I Love

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