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    You are in: Home / Cookbooks / Doing It The French Way
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    51 recipes in

    Doing It The French Way

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    1 Reviews |  By Annacia

    This is also delicious with Frangelico (or hazelnut extract/flavoring) in place of the Amaretto. Please enjoy.

    Recipe #480197

    1 Reviews |  By Annacia

    A buttery mixture of apricots and fresh thyme are combined with goat cheese and a handful of other ingredients to make these moist muffins.

    Recipe #464439

    5 Reviews |  By Annacia

    The next time you make mashed potatoes make a 2 cups extra and put that 2 cups away before adding the milk and butter to the rest. You can even freeze the 2 cups that you saved. That way your all set to make this delicious side dish when ever you want to.

    Recipe #464791

    1 Reviews |  By Annacia

    This delicious and romantic entree should quickly warm your mood for the evening!

    Recipe #208510

    6 Reviews |  By Annacia

    Adding crunchy cashews and fresh almonds to broccoli and beans is a really great way of serving these two simple green vegetables. It makes you want to eat them for ever.

    Recipe #427792

    From Gingerbread, by Jennifer Lindner McGlinn: "It might seem rather a stretch, including caramels in a book about gingerbread. The fact of the matter is, though, that in France (and in Burgundy, in particular) the use of spices is so ubiquitous that they make their way into everything from breads and cakes to preserves and confections. This recipe is based on caramels I first experienced in the Burgundian hill town of Vézelay. The shops there were filled with tempting local specialties. Among the shelves of wine, honey, mustard, and preserves, I almost always found pretty little sacks of caramels d'épices. These delicious, dark amber-colored gems, wrapped beautifully in gold and purple foil, were a revelation. Spicy, sweet, and creamy, caramels d'épices were candy bliss. As soon as I returned home, I began developing my own recipe for these caramels, which I now present to you. These caramels, though, are truly as consistently easy to prepare as they are delicious."

    Recipe #492468

    1 Reviews |  By Annacia

    A very unusual and delicious bread recipe! You could call this a high protein bread. No one can guess that cottage cheese is in this bread. Found on Whatscookingamerica.

    Recipe #457490

    5 Reviews |  By Annacia

    If you don't tell the company that it's a diabetic recipe they won't know!

    Recipe #207223

    Cooled brewed coffee is combined in the blender with milk, nondairy creamer, caramel topping and ice and blended until smooth. Personal tip, serve in glasses just out of the freezer.

    Recipe #212715

    1 Reviews |  By Annacia

    This is all out Christmas Dinner. You'll get the ooo's and ahh's and who doesn't like pork and fruit combos? You might want to make extra stuffing to bake on the side if you have stuffing lovers at the table.

    Recipe #192146

    1 Reviews |  By Annacia

    Tasty, simple and sin free. This is a lovely drink for the warm weather.

    Recipe #222433

    This wonderful fall recipe was crafted by cookbook author Susan Herrmann Loomis, who is well known for teaching cooking classes in her home in Normandy…“On Rue Tatin.” Its dense texture is perfect for serving with an aperitif before your guests sit down for dinner.

    Recipe #323180

    5 Reviews |  By Annacia

    Four ingredients never tasted so good (not including oil, salt, and pepper.) You'll find yourself using the garlic sauce for just about anything - short of drinking it straight from the pan.

    Recipe #460564

    1 Reviews |  By Annacia

    *Uses: on steak, grilled chicken and fish*. So easy and great to have on hand. Flavored butters make a great gift too.

    Recipe #489590

    1 Reviews |  By Annacia

    Gift or fridge. *Uses: on or in Christmas and rich puddings such as malva, use instead of custard as a sauce with sticky puddings, on hot scones or English muffins, over stewed fruit, in bread and butter puddings

    Recipe #489592

    2 Reviews |  By Annacia

    This recipe comes from http://www.joyofbaking.com. I found it in a search for the best apple tart on the web and I think this is it! [quote]"Whatever the fruit, its harvest time is our signal that the fruit is at its optimum flavor. Apples are no exception. Although apples do store well, their texture and flavor is still superior when first picked. Please take the opportunity, if you have an apple orchard nearby, to try locally grown varieties. Once you taste a freshly picked apple with good texture and flavor, you will no longer be satisfied with the poor selection we are faced with at our grocery stores. So although this recipe suggests using Granny Smith apples, you can substitute any firm apple that will keep its shape when baked. Some suggestions of locally grown apples that I use are Mutsu Golden, Rome, Stayman Winesap, Jonagold and Jonathan. This tart's flavor will depend on the type of apples used. You may want to try using two or even three different varieties for a more complex flavor. Unlike the American's flaky pie crust that contains shortening, this tart uses the classic European Pate Sucree which is a sweet pastry crust made with butter and an egg. This gives the crust a rich sweet buttery flavor and its cookie like crumb is perfect with fruit desserts. You can, however, make this tart using Pate Brisee or the pre baked pie crust of your choice. Tarts are open faced (no top crust), made in a shallow tart pan that has straight, fluted sides and a removable bottom. Unlike pies that are served directly from the pan they are baked in, tarts are unmolded and served with only their pastry shells as support.[/quote] . This is a recipe for an occasion when only the finest will do.

    Recipe #387870

    Mix it in your bread machine and bake it in your oven. So easy, so tasty, so much fun to make! Prep time is however long your breadmaker takes plus that given below. *EDIT* On Feb 12 -09, I added the pan size option of a 10 inch deep dish pie pan.

    Recipe #179525

    4 Reviews |  By Annacia

    Skinny fast-fry steaks cook up in a snap. Top them with an irresistible mix of garden-ripe tomatoes and creamy blue cheese. From Chatelaine magizine.

    Recipe #277463

    The recipe calls for spraying the oven with water (Simply use a spray bottle with tap water says the recipe) because extra humidity makes the outside of the bread crusty. You can also use an oven proof skillet with about 2 cups of boiling water in it, just place it on the floor of the oven before adding the bread to bake. Makes 2 small loaves. Please note that this asks that the bread be all hand made but I used my stand mixer with the dough hook and the bread turned out great. The 40 min prep includes rising time.

    Recipe #502412

    1 Reviews |  By Annacia

    This is a classic French cookie originating in Normandy France. These cookies are delicious plain, but they can also be flavored with ground nuts or zests and they can even be sandwiched together with jam or preserves, ganache, or lemon curd.

    Recipe #401426

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