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    You are in: Home / Cookbooks / France is French
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    249 recipes in

    France is French

    French entrées are served at the start of the meal. If you have ever dined in a French restaurant, you are familiar with the French love for courses. I love going to Paris. I grew up speaking French so I have a certain kinship to the culture there and I just think it's a beautiful place. I have some very close friends there too. I usually stay at L'Hotel Amour and the restaurant there is one of the best in the city, in my opinion. But Bistrot Paul Bert! You Tell a Parisian that you loved Paul Bert and the inevitable reaction is something like, “Of course, that’s everyone’s favorite restaurant.” It is just the archetype of an awesome bistro. If you could only have Cassoulet or Andouillette once in your life, this would be the place to do it. Old school bistro décor, a festive vibe and an epic selection of wines both nature and conventional.
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    4 Reviews |  By Derf

    Another wonderful tomato taste treat!! with freshly harvested vine ripened tomatoes. from Company's comming, cooking for diabetics.

    Recipe #39313

    4 Reviews |  By Derf

    Tasty side dish from French Country Kitchen - Ann Hughes-Gilbey

    Recipe #18971

    4 Reviews |  By Derf

    These are so good, I can taste them just typing it! Love scallops--love garlic! Best for first course, a starter, or appetizer (2 scallops/person), possibly could double recipe for larger portions.

    Recipe #14183

    5 Reviews |  By Derf

    Ooohhhh!!!la la, these are pure heaven!!! Wonderful for a buffet table. Evolved from "French cooking by Eileen Reece"

    Recipe #15240

    7 Reviews |  By Derf

    Mmmmmmmm Sooo Gooood!! (Chill time for the batter is 30 minutes not included in cook time.) Lovely delicate clafouti!! from Cooking Light

    Recipe #65412

    12 Reviews |  By Derf

    A refreshing light dessert, serve with light cookies. Originally from "French Cooking - Eileen Reece".

    Recipe #14172

    Another one of my savoury "cake" recipes from France. This recipe is slightly more substantial than my Recipe #316039, as this recipe contains ham with white wine and port! Serve this as alternative sandwich bread or as a light snack spread with cream cheese or butter. This cake recipe will also make fantastic little appetisers if the loaf is cut into small cubes and served with olives, cubes of cheese and savoury spreads. Please note that the texture of this savoury cake is NOT like a sweet dessert cake - it will be slightly holey with a robust and slightly chewy texture, almost like sourdough.

    Recipe #316045

    This is Jacques Pepin's recipe. The resulting chicken is moist, soft, and flavorful. Use a large non-stick frying pan. If cilantro is too strong for your taste, substitute with parsley or sage. If we dont have cilantro, we prefer finely chopped sage or parsley for this recipe. In Europe, cilantro is coriander.

    Recipe #104939

    This dressing was served at a restaurant in Belfort, France, a century ago, while my MIL's aunt "Tatschie" was visiting an uncle who lived in Luzern, Switzerland. After convincing the chef that they were Americans and the recipe would not go to the competition, she brought it back, and it has become a family classic, essential for family gatherings. Color will vary from orange to creamy-white depending on use of whisk, mixer, or blender, but the sweet, tangy flavor remains the same. Also good on sliced turkey or roast beef. (Kate Cowick was a neighbor in Kansas City, MO, in the 1930's, who loved and published the recipe, not the actual traveller as originally reported here.)

    Recipe #483721

    This is a very simple and yummy side dish from the Mediterranean.

    Recipe #482047

    This is from Favorite Recipes II Sunset Magazine.

    Recipe #266473

    This recipe is from greengiantfresh.com

    Recipe #359156

    I loved the garlic green beans at Izzy's. I found this recipe on cooks.com. It is delicious.

    Recipe #261583

    I have a small cookbook from BHG that has favorite recipes from 1930 til 2001. This recipe caught my eye. I have just started to make quiche and this seems like a good starter recipe. It also seems like you also could use bacon, sausage, or shrimp for the meat.

    Recipe #266569

    This is a handy recipe to have, especially when you don't use pumpkin pie spice in your cooking very often. Full of flavor! I use it in any recipe that calls for cinnamon. Enjoy!

    Recipe #507652

    Who would have thought? A GUILT FREE Hollandaise Sauce that does not compromise on flavour!!! This is our go-to recipe and we find it better than the sauces filled with butter. Sauce can be made in advance and refrigerated for up to 1 week. From 'Smart Cooking' byAnne Lindsay.

    Recipe #368990

    I am not taking much credit for this recipe; I combined two awesome recipes Recipe #261072 and Recipe #165801 to make my favorite version. I am posting for safe keeping. I cannot get over thaT 4 eggs can stretch this far. It works as a wonderful hearthy lunch or a lighter dinner served with a salad UPDATE - the butter in this recipe is really not necessary, I have made it without and didn't miss it at all.

    Recipe #381438

    This receipe is simple, yeast, water, flour and salt. The key to the crustiness is to brush the bread with water just before it is placed in the oven. I brush the baguette lightly with salted butter just after baking; it adds a little something

    Recipe #362338

    14 Reviews |  By Marie

    My daughter in law is from France and this is how she makes her pie crusts. I think this is far superior to the ones made with shortening and the crust is much flakier. Hope you like it!

    Recipe #45383

    If you want a healthy yet satisfying superfood-filled bowl for breakfast, or a treat after dinner, this is the recipe for you!

    Recipe #494427

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