Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / French, Creole and Cajun Cuisine / One Stop French Chat! Pull up a stool and have a wine! #9
    Lost? Site Map

    One Stop French Chat! Pull up a stool and have a wine! #9

    Go to page << Previous Page  1, 2, 3 ... 27, 28, 29 ... 34, 35, 36  Next Page >>
    Brit in Texas
    Thu Dec 22, 2011 9:34 am
    Food.com Groupie
    Hi. Ratie

    What fish do you do and how do you prepare it? Sounds interesting. I have done present shopping but not food yet. We have our tree up too. Maybe I'll get creative and take a picture and try and post. We have company lunch today and DH and I will go and get some groceries after. There will be 9-11 of us. I am doing a prime rib and turkey roast potatoes roast parsnips Yorkshire puddings and an assortment of steamed veggies plus stuffing and gravies. We also have 1 vegan coming. I told DH to say he is more than welcome as long as he doesn't get grossed out by medium rare beef icon_smile.gif. Dessert is a lemon cheese cake on a ginger cookie crust and I made Tarty's Christmas mincemeat so I am going to make some mince tarts. The vegan can have some mincemeat with vegan ice cream.

    We are having our master bath renovated. What turned out to be 4 days is now 10 and almost done. Boy it's hard to find good reasonable help.

    Off to do some work.
    RiverRat
    Thu Dec 22, 2011 10:22 am
    Food.com Groupie
    Hi, Bitsie. That's quite a menu you've got planned there. Our Christmas Eve dinner consists of fried smelts, bacala (dried codfish) salad with olives, celery and hot and sweet cherry peppers, and linguine with olive oil, garlic and anchovies. I use my late MIL's recipes for all of those things.
    Zurie
    Thu Dec 22, 2011 1:45 pm
    Forum Host
    Oh icon_lol.gif I am SO happy to see some of you posting!!!!

    French Tart, it seems (not that she ever really chatted) seems (as her page says) "lost in France ..."

    I am still the same old, same old ...

    My darling only child and his family (2 grands) cannot make it to us over Christmas, as he has his own agricultural-financing business, and we are just too far away -- about 700 km/500 miles on a highway which must have the most speed limits and hidden speed cameras than anywhere in the world, which makes it slow and really not worth the effort.

    So it's DH and me, and sister and her DH. I am over-organising as usual. They'll be here for the weekend, none of us want to eat a midday dinner, so I had to plan for 2 festive nightly dinners plus the lunch snacks in between.

    As I told her when she kept saying (YOU know the refrain) "don't go to any trouble!" it's NOT going to the trouble!! It's the bloody planning!! When to make the sauces, when to defrost the huge ducks, when to defrost the calamari (starter), when to use the ovens, which veggies to prepare. I do NOT mind the actual cooking. It is the organisation which gets to me!!

    I've laid the table, simple as it is -- and I must remember to take a photo for Dreamgoddess's forum, whatever it's called: "Decor and ... something" forum.

    So far it's been Murphy's Law: our main landline phone went dead. (Service??? This time of year??? In South Africa??? icon_eek.gif )

    My aged mother, nearly 93, is, thank God, with my brother and wife (WAYYY closer to her retirement home than we are).

    My menu, depending on Murphy's Law:

    Christmas Eve, main dinner:

    Salad with calamari in a dressing made from lemon juice, olive oil and capers. I'll add S A peppadews and probably a few marinated olives.

    Roast Ducks with the cherry, port and redcurrant sauce I have on this site.

    Fresh green beans from my organic garden icon_biggrin.gif

    Young peas (from 2 tins icon_biggrin.gif icon_redface.gif )

    (Rest to be decided ...)

    Fresh organic salad from my garden.

    Ice cream with some kind of sauce for those who still need sweetness ... (We are not great dessert eaters).

    My dear friends, (who I miss so much on this thread), I'll probably look in again -- but have a good Christmas and for heaven's sake, let the men and the boys clear up, wah up and dry and put away after the meals!!
    Brit in Texas
    Thu Dec 22, 2011 8:39 pm
    Food.com Groupie
    Hi ratie so you meals is a typical Italian holiday one?

    Hi Zurie. My friend promised me not to cook anything small and cute which included duck goose and rabbit. However she will have no issues with medium rare prime rib. Go figure. We bought some "burgers" for the vegan! And dairy free ice cream. He's a nice lad so I dont mind. As you say Zurie it's the planning. I've started digging out dishes tablecloths and things already as I know often I think I'm organized but one the day find I'm not as far along as I thought. Oh funny last year an Irish friend and his wife turned up several HOURS early. The turkey hadn't even made it to the oven, I was in a pink house coat with my hair in a towel. Another time he turned up with a friend of his. So I've made it very clear not to arrive before 5 and be here by 6 with no uninvited people.

    Just made ginger cookies for the cheesecake. The recipe for the cookies was a Bon Appetite magazine one and jolly yummy. Uses fresh and crystallized ginger.

    OK off to fix dinner.

    Take care ladies and have a wonderful Christmas.
    Zurie
    Sat Jan 21, 2012 1:10 pm
    Forum Host
    Oh no. Oh nooooo ... !!! icon_sad.gif icon_cry.gif icon_cry.gif icon_cry.gif

    What has happened to you all? WHY don't we chat like in the old days?? Where are you all, and what are you doing? icon_eek.gif

    I really miss the casual chats. I sooo wish you would all come back and chat again. icon_sad.gif
    Cookgirl
    Sat Jan 28, 2012 6:43 pm
    Forum Host
    WHERE IS CHEF KATE?

    icon_question.gif icon_sad.gif
    French Tart
    Fri Jan 10, 2014 8:24 am
    Forum Host
    Sneaking in to say a very belated and overdue Bonjour, Salut and Hello!
    How are you all?
    FT/Karen
    French Tart
    Fri Jan 10, 2014 8:25 am
    Forum Host
    I have SO Much news to share with you.............I will pop back tonight when I have MORE time to catch up! icon_biggrin.gif
    RiverRat
    Fri Jan 10, 2014 8:52 am
    Food.com Groupie
    Good to see you posting, Tarty! I look forward to hearing your news!
    French Tart
    Fri Jan 10, 2014 10:06 am
    Forum Host
    RiverRat wrote:
    Good to see you posting, Tarty! I look forward to hearing your news!

    Glad to be back Rattie, and I will be back later with news and photos......Tarty icon_biggrin.gif
    Dee514
    Fri Jan 10, 2014 11:28 pm
    Forum Host
    OMG, FT! Welcome back, its so good to see you here again!
    grouphug.gif
    French Tart
    Sat Jan 11, 2014 5:08 am
    Forum Host
    Dee514 wrote:
    OMG, FT! Welcome back, its so good to see you here again!
    grouphug.gif


    AWWW! Thanks so much Dee! I am back and I am now realising just how much I missed it all! How are you darlink?
    French Tart
    Sat Jan 11, 2014 5:14 am
    Forum Host
    Today's French ingredient is.......

    Confit de canard

    As cooked by me for a meal the other week......anyone fancy a plate of this??





    Served with cherry sauce, duck fat roast potatoes, of course, and Crock Pot Baked Spiced Red Cabbage With Apples or Pears



    My recipe is here:

    http://www.greatbritishchefs.com/community/duck-confit-cherry-sauce-recipe

    Bye for now, see you later, FT/Karen icon_biggrin.gif icon_biggrin.gif
    duonyte
    Sat Jan 11, 2014 8:48 am
    Forum Host
    Gosh, it's breakfast time here, but I would gladly scarf this down instead of an English muffin and something.....
    RiverRat
    Sat Jan 11, 2014 10:58 am
    Food.com Groupie
    I found a great source of confit de canard in the U.S. Maple Leaf Farms has them at a very reasonable price. Now I just wish I could find a source of g├ęsiers. I've made them myself but I have only one more packet of gizzards from our own chickens left.
    Go to page << Previous Page  1, 2, 3 ... 27, 28, 29 ... 34, 35, 36  Next Page >> E-mail me when someone replies to this
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Ideas from Food.com

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes

    Food.com Network of Sites