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    You are in: Home / Community Forums / French, Creole and Cajun Cuisine / The French Menu & Kitchen Explained - English to French
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    The French Menu & Kitchen Explained - English to French

    French Tart
    Tue May 01, 2007 12:46 pm
    Forum Host


    Welcome to our English/French Dictionary!

    This is by NO means a definitive list - and we welcome any suggestions or ideas, for any terms or words that may have been missed out........please leave your suggestions in the forum, rather than this thread!

    Please bear in mind that all languages have their regional linguistic differences - and that some terms may be peculiar to a particular region of France and/or her Colonies!

    This is the English to French Version - there will be another thread for French to English!






    albacore liche - a fish

    alevin nonat : alevin, fry, young fish

    alevin poutine : alevin, fry, young fish

    almond amande

    anchovy anchois - a fish

    anchovy purée anchoyade : Provençal purée made with garlic and olive oil

    angelic angélique

    angler-fish baudroie : (monkfish, frog-fish, sea-devil) also called lotte de mer

    anise, aniseed anis étoilé : (anis étoilé; badiane) the anise plant; its dried star-shaped fruit.

    anise, aniseed badiane : (anis étoilé; badiane)

    apple pomme

    apricot abricot

    aroma, flavor arôme : (arôme = aroma; goût = taste; parfum = flavor of ice cream;

    artichoke artichaut

    asparagus asperge :

    - botte d'asperges = bundle of asparagus

    - pointe d'asperges = asparagus tips

    aspic jelly aspic

    avocado avocat : (avocado pear)




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    bake in the oven cuire au four

    baker boulanger

    baker's yeast levure de boulanger

    bakery boulangerie

    baking powder levure chimique : One "sachet" (11g packet) is about 2 teaspoons.

    baking soda bicarbonate de sodium

    banana banane

    barley orge

    basil basilic

    basket panier : usually a wicker basket.

    bayleaf laurier : (also laurel leaf)

    bean haricot

    beef boeuf

    beef stew daube

    beer bière

    beet, beetroot betterave

    beet, white blette

    bell pepper poivron : bell pepper (green, red, or yellow) [poivron farci]

    bell pepper, green poivron vert : bell pepper (green, red, or yellow)

    bell pepper, red poivron rouge : bell pepper (green, red, or yellow)

    beverage, drink boisson

    bitter acerbe : (bitter; tart) to the taste

    bitterness amertume

    blackberry mûre : blackberry, brambleberry, mulberry

    - mûrier noir = fresh blackberry

    blackcurrant cassis : The red groseille is a red currant. The black groseille is called "cassis".

    blackcurrant liqueur cassis, creme de

    blanch blanchir : boil the water, dip the food quickly, for a few minutes only

    blanchaille blanchaille : very tiny fish from the Mediterranean.

    boiled bouilli

    boiled corn polenta jaune

    boiling ébullition

    bone marrow moelle

    bottle bouteille

    bowl bocal : deep bowl with narrow top

    braised braisé

    bran bread pain de son : similar to whole wheat bread (pan complet)

    bread pain : [Pain à l'Ancienne]

    bread crumbs chapelure

    bread stick baguette : a long narrow cylindrical loaf of white bread weighing 250 g. "Baguette" is the name for anything long and skinny, including drum sticks, strips of wood, etc.

    broccoli brocoli

    to brown à revenir : (to soften - cake)

    to brown, singe à roussir

    brussels sprout chou de Bruxelles

    buckwheat sarrasin

    buckwheat blé noir

    buckwheat bread pain de sarrasin

    burned, singed brûlé

    butcher shop boucherie

    butter beurre

    buttermilk babeurre - "Lait Ribot" is a traditional fermented milk made in Brittany, made from fermented basbeurre.




    --------------------------------------------------------------------------------



    cabbage chou :

    - chou-blanc: white cabbage; chou-rouge: red cabbage; chou pointu de Châteaurenard: a regional cabbage

    cake gâteau

    cantaloup melon : (cantaloup de Cavaillon) [Cavaillon]

    capers câpres

    capon chapon : a young castrated and fattened rooster

    caraway carvi

    cardoon cardon : an edible thistle, related to the artichoke, with edible root and leafstalks; leafstalks used as a garnish for some meat dishes

    carrot carotte

    cashew cajou : (noix d'acajou)

    cauliflower chou-fleur

    celery céleri

    celery fougère musquée : celery

    celery salt sel de céleri

    cheese, blue moulded bleu de Queyras : a regional blue-moulded cheese

    cheese, goat fromage de chèvre

    cheese, grated fromage rapé

    cherry cerise

    chervil cerfeuil

    chestnut marron : from the Châtaignier; the nuts from the marronnier are inedible

    chick pea pois chiche

    chicken poulet

    chickpea pancake panisse : Provencal thick pancake made with chickpea flour.

    chicory endive : also known as white leaf.

    chicory lettuce chicorée frisée :

    - (chicorée frisée; endive frisée)

    chicory lettuce endive frisée :

    - (chicorée frisée chicorée frisée)

    chili pepper poivron pimenté

    chilled rafraîchi : or cooled

    chives ciboulette

    to chop à détailler

    chunks en dés

    cilantro : coriandrum sativum - coriander, Chinese parsley; herb with aromatic leaves and seeds resembling parsley.

    cinnabar cinabre : a bright-red pigment for colouring

    citronella citronnelle : applies to various plants with a lemon scent: verbena, lemon balm, melissa, etc.

    citrus fruit agrumes

    clove girofle : "clous de girofle" are whole cloves, and "girofle moulu" or "girofle en poudre" are powdered cloves.

    clove, pod gousse : clove (of garlic); pod (of bean or pea)

    cocktail snack amuse-gueule : (amuse-gueule; amuse-bouche)

    coconut noix de coco

    coconut milk lait de noix de coco

    cod, salt morue - a fish :

    - fresh codfish = cabillaud

    codfish, fresh cabillaud :

    - salt cod = morue

    colander passoire : une passoire conique (conical colander) is used to "filtrer au chinois"

    cold cuts charcuterie

    conger eel congre

    conger eel fiélas (congre)

    cooked medium : à point

    cooked rare saignant : More rare than à point but not as rare as bleu.

    cooked very rare bleu : (blue), more rare even than saignant.

    cooked well done bien cuit : least cooked: (bleu, saignant, à point, bien cuit) : most cooked.

    to cool à réfroidir : or chill.

    coriander coriandre

    cork bouchon : a bottle stopper, made from the bark of the cork oak (chêne liege)

    cork liege : the material; the bark of the cork oak (chêne liege)

    corked bouchonné : wine that's gone off, with the taste of its cork

    corn maïs : (American corn = English maize; English corn = American grain)

    corn-bread pain de mais

    candy floss : barbe-à-papa - (grandpa's beard) also cotton candy

    country bread pain de campagne : usually a large, round loaf, dusted with flour.

    cranberry airelle rouge : Airelle is a general name applied to the "Vaccinium" berry shrubs. Airelle is used for the British bilberry (whortleberry) or the American blueberry (huckleberry) as well as the cranberry ("airelle rouge").

    crayfish, crawfish écrevisse

    cream crème

    cream, full-fat crème fraîche : used for making butter, sauces, etc.

    to crumble à émietter

    to crush à écraser : écrasé: crushed or flattened

    crushed broyé : (crushed, ground, pounded)

    cuckoo wrasse labre - a fish

    cucumber concombre

    cumin cumin

    currant, red groseille : The red groseille is a red currant. The black groseille is called "cassis".

    to cut up à tronçonner : (into sections or lengths)

    cuttle-fish seiche :




    --------------------------------------------------------------------------------



    dandelion pissenlit : used in some old-time Provencal cooking

    to dice à dés - couper en gros dés = to dice; cut into chunks

    dill aneth : similar to fenouil

    doe biche : (female deer)

    dogfish emissole : Mediterranean, smooth dogfish, shark fish.

    doughnut beignet : (beignet, doughnut, fritter)

    drain égoutter : drain off (water); strain (cheese)

    drumstick pilon : drumstick, leg of poultry




    --------------------------------------------------------------------------------



    eel anguille

    egg oeuf

    egg white blanc d'oeuf

    egg yolk jaune d'oeuf

    egg, boiled oeuf à la coque : steak or hamburger topped with a fried egg

    egg, fried oeuf dur le plat

    egg, hard-boiled oeuf dur

    egg, poached oeuf à la moelle : with a white-wine and bone barrow sauce

    egg, poached oeuf poché

    eggplant aubergine : [aubergine farcie]

    eggs, scrambled oeufs brouillés

    endive scarole

    ewe brebis : female sheep




    --------------------------------------------------------------------------------



    fennel fenouil

    fig figue :

    - figue de Tarascon

    filet mignon filet mignon : the small choice end of tenderloin of beef (or of veal or pork)

    filled fourré : filled, stuffed, creamed

    finger bowl rince-doigts : [Camargue]

    fish poisson

    flavour saveur : (arôme = aroma; goût = taste; parfum = flavour of ice cream;

    flour farine :

    - farine de sarrasin = buckwheat flour

    food alimentation : (food, groceries, nourishment, nutrition)

    food nourriture

    four spices quatre-épices : a blend of ground cinnamon, cloves, nutmeg, pepper.

    french toast pain perdu

    to froth à écumer : (to foam)

    fry alevin : bait (tiny fish)




    --------------------------------------------------------------------------------



    game gibier : pheasant, boar, etc.

    garlic ail :

    - gousse d'ail = clove of garlic

    garlic powder/granules ail semoule :

    - gousse d'ail = clove of garlic

    garlic salt ail semoule :

    - gousse d'ail = clove of garlic

    geranium géranium odorant

    giblets abattis : poultry giblets

    gilthead daurade royale - a fish

    gingerbread pain d'épice

    goose oie

    grape raisin

    grapefruit pamplemousse

    grated râpé : or shredded.

    green beans haricot vert

    green pasta pâte verte

    ground beef steak haché

    grouper mérou - a fish

    Guinea Fowl pintade

    gurnard griofle : (gurnard, gurnet = griofle, grondin)

    gurnet grondin : (gurnard, gurnet = griofle, grondin)




    --------------------------------------------------------------------------------



    haddock stockfish - a fish

    ham jambon

    to hang à faisander : (game, for aging)

    herbal tea infusion

    Herbes de Provence Herbes de Provence

    hog-fish rascasse : used for bouillabaisse

    honey miel

    hot épicé :




    --------------------------------------------------------------------------------



    infusion tisane : an infusion of herbal tea




    --------------------------------------------------------------------------------



    jam confiture

    jar bocal : glass (or earthenware) jar for canning preserves.

    jujube jujube : (from thejujube tree)

    - jujube de Provence

    juniper genièvre (genévrier) : juniper; gin; geneva




    --------------------------------------------------------------------------------



    kidney rognon

    kidney beans haricot rouge

    to knead à malaxer, pétrir : (dough); to work (butter)

    to knead à pétrir, malaxer : (dough)

    knuckle of ham jambonneau :

    -------------------------------------------------------------

    ladle louche

    lamb agneau

    lamb leg gigot : Leg of lamb or leg of mutton, usually roasted

    lamb, dried moutounesso

    laurel leaf laurier : (also bayleaf)

    lavender lavande

    to leaven à levain : (the "raising" compound in bread) see leveure (yeast)

    leek poireau

    leftovers rogatons : slang for the leftovers of a meal.

    lemon citron

    lemon balm mélisse : melissa; lemon balm

    lettuce laitue

    lettuce salade

    licorice réglisse

    light cream crème fleurette : a low-fat cream used in cooking, in place of crème fraîche; also "crème liquide"

    liver foie

    lobster langouste : spiny lobster or rock lobster; also called crawfish.




    --------------------------------------------------------------------------------



    macaroni macaroni

    mace fleur de muscade : (spice; also called macis

    - fleur de muscade = mace spice

    - noix de muscade = nutmeg

    maize maïs : (American corn = English maize; English corn = American grain)

    mango chutney chutney mangue

    marbled marbré : (also persillée for blue cheese)

    marjoram, sweet marjolaine : sweet marjoram; see also oregano (wild marjoram)

    meal repas

    meat viand

    meat chunks viande en dés :

    medlar fruit nèfle du Japon

    to melt à fondre

    melted fondu

    mild doux

    milk lait

    to mince à émincer : sliced thinly (meat or onions); shredded (vegetables).

    minced beef steak haché

    mint menthe

    morel morille : a tasty mushroom; dark brown conical cap, pitted with cavitites.

    mortar mortier : heavy bowl for grinding with a pestle; pilon = pestle

    moulded moulé

    mullet muge - a fish

    mushroom champignon

    mussel moule

    mussels moules :

    - moules marinières = mussles cooked in white wine with onion or shallots

    mustard moutarde

    mutton mouton :




    --------------------------------------------------------------------------------



    nasturtium capucine

    nettle ortie : used in some old-time Provencal cooking [Tourte de Haute Provence]

    noodle nouille

    nutmeg muscade : Nutmeg is "noix de muscade", often just called "muscade".

    nutmeg noix de muscade :




    --------------------------------------------------------------------------------



    oats avoine : (flocon d'avoine = rolled oats; gruau d'avoine = porridge, oatmeal.

    octopus poulpe

    oil huile

    old, aged vieux

    olive olive

    olive oil huile d'olive

    omelette omelette

    onion oignon : [oignon farci]

    orange orange : orange de Nice; blonde de Nice

    orange-flower water eau de fleur d'oranger : Distilled from orange blossoms, especially the Bigaradier orange of Provence, and used in cuisine in Provence and North Africa.

    oregano origan : wild marjoram; sometimes called marjolaine (sweet marjoram)

    oven four




    --------------------------------------------------------------------------------



    pandora, red pageot : larger than sea bream (dorade) and less delicate flavor; also called "rosseau"

    pandora, red rosseau : larger than sea bream (dorade) and less delicate flavor; also called "pageot"

    paprica paprika

    parmesan parmesan

    parsley persil

    parsnip panais

    paste paté

    peach pêche :

    - pêche sanguine de Manosque = a local variety

    peanut cacahouète :

    - pêche sanguine de Manosque = a local variety

    pear poire :

    - poire crémesine et martin-sec = a regional pear

    peas petit pois

    to peel à éplucher

    to peel à peler

    peel zeste : peel (of lemon, orange)

    pepper poivre

    peppermill moulin à poivre

    persimmon kaki muscat de Provence

    pestle pilon : short thick club for pounding substances in a mortar

    pickled saumuré

    pie tarte

    pie, covered tourte

    pimento piment : pimeinto, red pepper, hot pepper, capsicum

    pine nut pignon

    pineapple ananas

    pistachio pistache

    plate assiette

    plum prune

    pomegranate grenade :

    - grenade de Provence

    pomme apple

    poppy, wild red coquelicot : the wild red, or corn poppy, petals are used in salads, and in Provencal jelly

    pot faitout, fait-tout : stew-pan, cooking pot

    - (faittout, marmite)

    potato pomme de terre :

    - pomme de risoul et pointue de Trescléoux = mid-season potatoes

    - pomme de terre de Pertuis = mid-season potatoes

    potato pancake paillasspm : thin pancake made with shredded potatoes.

    powder en poudre

    to press à fouler : (force with a pistul)

    prune pruneau

    pumpkin citrouille

    pumpkin potiron :




    --------------------------------------------------------------------------------



    quarter quart :

    - un quart de vin = a carafe with 25 cl of wine

    quiche quiche

    quince coing de Provence




    --------------------------------------------------------------------------------



    radish radis

    raisin raisin sec : (dried grape)

    ravioli ravioli : stuffed pasta

    raw vegitables panier de crudités : served whole or chopped, in a basket; eaten by hand, with or without "dipping".

    recipe recette

    red mullet rouget : small red fish used in Provencal cooking; also applies to goatfish or surmullet.

    red mullet rouget de roche - a fish

    red scorpion fish rascasse rouge : chapon de mer fish (for bouillabaisse)

    red-eye rotengle : also called gardon rouge, or rud; (freshwater)

    ribsteak entrecôte (steak)

    rice riz : [Camargue]

    rind ecorce : fruit rind; fruit peel; rice husk

    rind, skin counne : example: "couenne de porc" is porc rind

    ripe mûr

    roast rôti

    roast rôti : meat roast; "rôti de porc": pork roast; "rôti de dinde": turkey roast.

    to roast à rôtir

    rocambole rocambole : aka Spanish garlic; a large wine coloured bulb that is used similarly to shallots; grown in the South of France

    rock salt gros sel : also suggested: coarse salt, sea salt, kosher salt. Gros sel is used for cooking; sel fin is used as table salt.

    roll petit pan

    to roll flat à étendre au rouleau : (dough)

    rolled roulé

    rosemary romarin

    rye bread pain de seigle

    rye bread pain de seigle :




    --------------------------------------------------------------------------------



    saffron safran

    sage sauge

    salt sel

    salt pork petit salé : salt pork, or salt chine of pork

    salt, pepper sel, poivre

    salted salé

    sandwich bread pain de mie : white, sliced bread

    sardine sardine

    sauerkraut choucroute

    savory sarriette

    to scald à échauder

    scalded ring cake brassadeau

    scale écaille : fish scale

    scallion ciboule : (scallion; welsh onion)

    sea bass loup - a fish

    sea-bream dorade - a fish

    sea-urchin oursin violet

    to seed à épépiner : (remove the seeds)

    seed grain : seed (grape, mustard); bean (coffee)

    seed graine : (of a plant)

    to seer à saisir : Begin the cooking by seering the outer surface hot and fast: put a small amount of oil in a pan, bring it up to a high temperature, put in the food, spread out, to quickly brown the surface, turn to brown the other side(s).

    shad alose : a silvery fish, smaller than a herring

    shallot echalote : scallion; welsh onion

    shark requin - a fish

    to shell à écailler : (crabs), scale

    sherbert sorbet

    shrimp crevette : scallion; welsh onion

    sieve tamis

    to simmer; cook slowly à mitonner : simmer, stew slowly, with low heat, in water or bouillon (also mijoter)

    - prepared very carefully (Mitonnée aux Cinq Légumes)

    - cook long and slowly (ragoût)

    sirloin steak faux-filet (steak)

    skate raie : or ray

    snipe becassine

    to soften à ramollir

    sorrel oseille

    soup soupe

    sour aigre

    sour cream crème aigre

    spaghetti spaghetti

    spicy relevé : or seasoned.

    spinach épinard

    spoonful cuillerée

    to spread à étaler : (spread out evenly)

    spring onion ciboule : (scallion; welsh onion)

    sprinkled arrosé : moistened; basted

    squash courge

    squid calmar

    squid encornet

    starfruit carambola

    starling sansonnet : étourneau sansonnet = Sturnus vulgaris, common starling, a bird, and sometimes delicacy in Provencal and Corsican dishes.

    steak steak

    steam vapeur

    stew ragoût

    to stir slowly à remuer : also to toss (a salad); mix

    straw paille

    strawberry fraise

    stuffed Guinea-hen pintade farcie

    stuffed vegetables farci : (légumes farcis)

    sugar sucre

    sulphur soufre

    sweet-and-sour aigre-doux : (bitter-sweet)

    sweetbread ris de veau : also ris d'agneau (of calf, lamb or kid goat)




    --------------------------------------------------------------------------------



    to tail à équeuter : (a fruit)

    tail queue

    tangerine mandarine : manderin orange or tangerine.

    tarragon estragon : tarragon

    taste goût : (arôme = aroma; goût = taste; parfum = flavor of ice cream;

    to taste à goûter

    tea thé

    tenderloin steak filet (steak)

    thick cream crème èpaisse

    to thin à délayer : (a sauce)

    thyme thym : - wild thyme is serpolet

    tomato tomate : [Tomate farci]

    truffle truffe

    - truffe noire d'hiver = winter black truffle

    tuna thon - a fish

    tunny thon rouge - a fish

    turbot turbot - a fish

    turkey dinde :

    - dinde: hen turkey hen; dindon: tom turkey; dindonneau: young turkey

    turkey filet filet de dinde :

    - truffe noire d'hiver = winter black truffle

    to turn sour à aigrir : (wine or milk)

    turnip navet :




    --------------------------------------------------------------------------------



    umber fish ombre commun : or freshwater grayling




    --------------------------------------------------------------------------------



    veal veau : calf's meat

    vegetable légume

    vermicelli vermicelles

    vervain verveine

    vinegar vinaigre

    virgin vierge :

    - huile d'olive vierge = pure cold-pressed olive oil




    --------------------------------------------------------------------------------



    walnut, nut noix

    warmed réchauffé : or re-heated.

    water eau

    watermelon pastèque

    wheat blé :

    - germe de blé = wheatgerm

    wheatgerm germe de blé

    whipped cream crème chantilly

    white blanc :

    - fromage blanc = white cheese; vin blanc = white wine

    white beans haricot blanc

    white beet bette

    whiting merlan - a fish

    whole wheat bread pain complet : similar to bran brad (pain de son)

    wild thyme serpolet

    wine vin

    woodcock bécasse

    worn usé : red wine that has faded in quality because of age.




    --------------------------------------------------------------------------------



    yeast levure :

    - levure chemique = baking powder

    - levure de boulanger = baker's yeast

    yogurt yaourt :




    --------------------------------------------------------------------------------



    zucchini courgette : [Courgette farcie]

    zucchini flower fleur de Courgette

    ----------------------------------------------------------------------------------
    JoyfulCook
    Sun Aug 12, 2007 4:56 pm
    Forum Host
    now! how am i expected to remember all that!!! icon_eek.gif
    French Tart
    Mon Aug 13, 2007 7:33 am
    Forum Host
    JoyfulCook wrote:
    now! how am i expected to remember all that!!! icon_eek.gif


    Hehehehe.................you don't!! Take me instead!!!!!!!!!! icon_biggrin.gif icon_biggrin.gif icon_biggrin.gif
    Scottschef
    Thu Mar 13, 2008 9:38 pm
    Food.com Groupie
    OMG....................... icon_lol.gif icon_lol.gif..................that is the very nicest thing............................by Gosh I will learn French........if it's the last thing I do!!!!!!!!!!!!.....rotfl.gif............and even if I am way too old for French class....... icon_lol.gif ..............thanks Karen......it's the first time I have been able to sign on in about 3 days I think..........work.........my daughter is in Fla and I have my grandson 24/7 and he is 2 1/2........ icon_eek.gif icon_eek.gif ................I know every day why God gives you babies in your 20's and not your 40's..............rotfl.gif.....rotfl.gif.....................he's amazing but Nana is completely wiped out.......I can barely type.....and for fun......I get to work another 12 hours tomorrow......... icon_eek.gif icon_eek.gif .....so think good thoughts for me......and if you could have some of that lovely French wine you are always talking about......................I promise to do my French lessons if you pour!!!!!............... icon_lol.gif icon_lol.gif ........thanks for this posting.......I'm going to print it and have it with me.......... icon_lol.gif ...............Cheri......p.s.......did I mention that my transmission went out on my Explorer?!?!?!?!?.........see why I can't even type anymore..........rotfl.gif...............
    French Tart
    Fri Mar 14, 2008 5:02 am
    Forum Host
    Scottschef wrote:
    OMG....................... icon_lol.gif icon_lol.gif..................that is the very nicest thing............................by Gosh I will learn French........if it's the last thing I do!!!!!!!!!!!!.....rotfl.gif............and even if I am way too old for French class....... icon_lol.gif ..............thanks Karen......it's the first time I have been able to sign on in about 3 days I think..........work.........my daughter is in Fla and I have my grandson 24/7 and he is 2 1/2........ icon_eek.gif icon_eek.gif ................I know every day why God gives you babies in your 20's and not your 40's..............rotfl.gif.....rotfl.gif.....................he's amazing but Nana is completely wiped out.......I can barely type.....and for fun......I get to work another 12 hours tomorrow......... icon_eek.gif icon_eek.gif .....so think good thoughts for me......and if you could have some of that lovely French wine you are always talking about......................I promise to do my French lessons if you pour!!!!!............... icon_lol.gif icon_lol.gif ........thanks for this posting.......I'm going to print it and have it with me.......... icon_lol.gif ...............Cheri......p.s.......did I mention that my transmission went out on my Explorer?!?!?!?!?.........see why I can't even type anymore..........rotfl.gif...............


    I'll pour - you learn! POOR you - you need a break!

    Glad you found this interesting - it here ALL the time as a kitchen reference!

    FT icon_biggrin.gif
    Scottschef
    Sun Mar 23, 2008 12:33 pm
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    Good morning Karen......and Happy Easter.........thank you for the offer.........I NEED a break, vacation, temporary reprieve.....or something......rotfl.gif...................but I do love having my very own personal French Kitchen dictionary............thanks again.............and by the way........what did you fix for Easter Dinner?!?!?!?!?.............................take care............Cheri
    French Tart
    Tue Mar 25, 2008 4:53 am
    Forum Host
    Scottschef wrote:
    Good morning Karen......and Happy Easter.........thank you for the offer.........I NEED a break, vacation, temporary reprieve.....or something......rotfl.gif...................but I do love having my very own personal French Kitchen dictionary............thanks again.............and by the way........what did you fix for Easter Dinner?!?!?!?!?.............................take care............Cheri


    We had French Roast Chicken with Garlic and wine gravy.........baby carrots in a citrus marinade..........roast potatoes............stir fried cabbage with confit d'oignon.....and apple pie with English cheese! icon_biggrin.gif icon_biggrin.gif And, Vouvray wine - sparkling!
    Scottschef
    Tue Mar 25, 2008 5:58 pm
    Food.com Groupie
    OMG icon_eek.gif icon_lol.gif icon_eek.gif icon_lol.gif ......when do I get to come for dinner?!?!?!?!?......................I am sitting here in the middle of my twelve hour shift and I am now drooling..........which is bad if you drool on your patients..........rotfl.gif...............and I am soooo hungry........so thanks for the amazing description.....and how was the wine?!?!?!?.....I haven't had that one............. icon_lol.gif ..............Cheri
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