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Jalousie means shutter in French, and these traditional tarts look just like the shutters you see on houses all over France. A very easy and elegant dessert.

Recipe #483453

This is my adaptation of LifeIsGood's recipe #483151 #483151 for making in the crock pot, for A French Love Affair challenge of ZWT 8 / France. I haven't changed the ingredients, only the preparation is adapted for making in a crock pot.

Recipe #484002

When we lived in France, I lived mussels. Since moving back to the states, good ones are hard to find, but this recipe comes close! For Zaar World Tour 8

Recipe #483176

Ooooh! Flan! With a carmelized crust....and a hint of coffee flavor...luscious! Only make when you have company, so you don't make a pig of yourself!! It's important to use a nice heavy saucepan to carmelize the sugar so it doesn't scorch or burn. Prep time does not include the 8 hour chill time!

Recipe #409426

Recipe #181961

A variety of fruits and cheeses along with a yummy fruit spread is a great, easy appetizer or dessert!

Recipe #483565

1 Reviews |  By IngridH

From Food & Wine, Oct 2011. This is a wonderful, easy chicken dish that is perfect for the vinegar lover in your life! I made it with legs and thighs, but any chicken pieces will work. Just check early for the white meat to be done if you are using it. This makes enough sauce to nicely coat all of the pieces, but not enough to spoon over rice or noodles. If you like lots of sauce, I'd suggest you double that part of the recipe.

Recipe #464200

A different approach for cheery season, marinate as you would olives! For Zaar World Tour 8

Recipe #483563

The Provencal pissaladiere is an oven-baked (pizza-like) focaccia or torta topped with caramelized onions, black Nicoise olives, and anchovies. A street food of Nice, it is often sold by street vendors or at local markets. It can also be served as an appetizer. It is believed to have been introduced to the area by Roman cooks during the time of the Avignon Papacy. The dough in this recipe rises for 1 to 1 1/2 hours. If a longer or overnight rise is more convenient, make the dough with 1/2 teaspoon of instant yeast and let it rise in the refrigerator for 16 to 24 hours. The caramelized onions can also be made a day ahead and refrigerated. Recipe requires use of a baking stone.

Recipe #461099

A delicious melt in your mouth appetizer. For Zaar World Tour 8

Recipe #483173

I love Quiche Lorraine, and wanted to make it this morning, but was out of half and half. I substituted a mixture of one cup 1% milk, and one cup of heavy cream, and was delighted with the result! And no wonder, the original French recipe is 18% butterfat, which is what this recipe turns out to be. That is what makes this so unbelievably yummy! I make it with Recipe #483999 Splurge once in a while, you deserve it!

Recipe #466824

For ZWT8 found in an older French Cookbook. Note, and firm fleshed white fish will do well in this recipe; cod, grouper or red snapper.

Recipe #483621

Recipes for onion soup vary around the world, but this one is a classic. Workers used this delicious soup as a morning pick me up at Les Halles, the central food market in Paris that has, sadly, been demolished. For Zaar World Tour 8

Recipe #483528

A light French dessert. Creme fraiche, a thick cream used in French cooking, is available in the dairy section of many supermarkets.

Recipe #483255

This came from Cooking Pleasures Magazine, March 2008. I haven't tried it yet, but it looks easy and yummy. If you don't have tenders, you can substitute boneless, skinless breasts, but you may need to cook a bit longer. For a dish with a little more zing, add 2 teaspoons of course ground mustard with the cream. Updated 7/28/11: I made this for dinner last night, and the family loved it! I used the optional mustard, and it really made the sauce.

Recipe #298893

This is a French recipe for blueberry tart with almond cream. If desired, you can cover the cooled tart with lemon icing, but I prefere it without. Cooking time does not include 1 hour resting time!

Recipe #483724

A great sauce, with wild or cultivated mushrooms, perfectly compliments the delicate flavor of Trout. For Zaar World Tour 8

Recipe #483542


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