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    You are in: Home / Cookbooks / France is French
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    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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    Freshly boiled eggs are encased in a herb flavoured sausage “jacket” and are then deep-fried until golden and crisp, delicious! Contrary to popular belief, Scotch eggs are not Scottish, and they were actually invented by the famous London department store “Fortnum & Mason” in 1738, where they are still available today. The word "Scotch" is an old English word meaning to chop or mince, and obviously, the eggs are covered with “chopped or minced” pork sausage meat, hence the name Scotch Eggs. They are traditional British picnic food but I also like to serve them as a light lunch or snack, and they make a wonderful addition to the buffet table. These tasty traditional English specialities have had bad press over the years; mainly down to commercial mass production, but if you make them at home with fresh, free-range eggs and the best quality sausage meat, they will taste divine, and they will always be the stars of the picnic hamper or family lunch table! PLEASE use high quality sausage meat or sausages, with at least 70% meat content.Historical Note: Founded in 1707, Fortnum & Mason (F&M) stocks "food fit for a queen". The 300-year-old British department store, famous for its jams, teas, and sauces, provides the Queen with her annual supply of Christmas puddings and holds the "Royal Warrant. NB: You can use quail's eggs with great results too - perfect for an elegant appetiser or starter. (The optional mixed spice is for those who like a spicy meat coating, it is mentioned in some old recipes, but I don't always use it.)

    Recipe #408043

    A classic French Bistro recipe, and one that is SO easy to cook; the lamb in this recipe is cooked after 5 or 6 hours, but 7 hours is the traditional French timing for 'gigot a la cuillère' - a joint that can be carved with a spoon, hence its name! You will need a very large ovenproof casserole with a lid or a large, deep roasting tin, which you can cover tightly with tin foil - or, this can be cooked with GREAT success in the crock-pot. This lamb is just divine when served alongside gratin Dauphinoise and steamed haricots verts. I add lots of garlic for quite a pungent flavour - adjust the garlic and seasonings to personal taste.

    Recipe #281177

    Entrecote Bordelaise is a French classic, impressive yet simple to prepare - it is a very chic way to serve a steak! Here are my easy step by step instructions for a perfect Entrecote Bordelaise! Serve with sauté potatoes or frites and haricots verts......and a good bottle of Saint Emilion, from the little Medieval town just to the east of Bordeaux.

    Recipe #234065

    My two versions of this classic French café/bistro sandwich - oven baked for large quantities and ease.......or, the traditional frying pan/skillet method! You can always rely upon the French to add a certain "je ne sais quoi" to even the simplest food ...including the humble cheese and ham sandwich. The croque-monsieur (which becomes a croque-madame if you top it with a fried egg) is a great favourite in French cafés & bistros, and there are as many methods of crafting it as there are cafés! This one works for me. But, please be warned ... it's not for calorie-counters, the Cholesterol Police or those of a nervous disposition!!

    Recipe #234010

    A traditional style baguette de Campagne - rustic French bread, which is easy to make and has lots of body - it is NOT like the usual light, supermarket produced baguettes of today. This bread can be started off in a bread machine if you wish. Marianne is the national symbol of France; she personifies Liberty, Reason & the Triumph of the Republic. She appears on stamps, government forms, town halls, law courts and the former French franc coins & banknotes; she even appears on high quality Label Rouge Baguettes and Pain!! Therefore, I have called this homemade French Bread/Baguette recipe after her.....it seems only right and proper!

    Recipe #235909

    7 Reviews |  By Annacia

    I don't recommend these for anyone who's looking to eat healthy but those looking for Nirvana have just found it! Wonderful at any time but they are, of course, best when fresh from the oven and still warm.

    Recipe #188627

    9 Reviews |  By Annacia

    These are decadent and wonderful and give a whole new meaning to "grilled cheese". Be sure to use a very good sourdough and the freshest of mushrooms. Note: This is a difficult sandwich to turn in the pan, but definitely worth the hassle. Enjoy!

    Recipe #172632

    8 Reviews |  By Annacia

    Fast, simple and yummy says it all

    Recipe #199900

    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

    This is so very good that one bite leads to 4 and 4 to 8. Dead easy too a few mins with the processor and 4 hrs of chill time, thats it!

    Recipe #185548

    This is an excellent bean salad. Nice as a first course for dinner or as lunch plate. Times do not include soak or stand time.

    Recipe #202049

    A quick and oh so tasty use for broccoli. Yumm.

    Recipe #200623

    Despite the fact that they require few ingredients and little effort, these beans always get raves.

    Recipe #204740

    Great eaten fresh from oven. Used to make sub sandwiches, etc.

    Recipe #506803

    Oh where oh where will I ever find the time? Will Chocolate is popular at our house, especially during the holidays, so these double chocolate gems never last long!

    Recipe #506743

    2 Reviews |  By lazyme

    An easy and elegant way to prepare lamb chops. A little cognac added to the sauce adds a nice flavor. From Bon Appetit.

    Recipe #179873

    2 Reviews |  By lazyme

    Here's another James Beard classic. This is our special anniversary dinner every year for the last 15 or more years since I found the recipe. The orange sauce is awesome! The Grand Marnier and the fresh orange zest really add that special touch. We usually double the sauce because we love it over rice on the side. It can also be made with roasted chicken, but duck makes it really special.

    Recipe #176457

    5 Reviews |  By lazyme

    A very good version of scallops and mushrooms in wine sauce. I usually just slice the mushrooms rather than dice them - I like to taste 'bites' of mushrooms. This is from Pol Martin, a well-known Canadian chef.

    Recipe #190663

    9 Reviews |  By lazyme

    This is an awesome creme brulee. I'm asked for the recipe each time I serve it. It is great for company because you fix it the day before. ZWT South region (French burnt cream).

    Recipe #176466

    5 Reviews |  By lazyme

    This version of the standard Coq au Vin uses white wine instead of the red. It's made on the stove top and smells wonderful while it's cooking. From Favorite Brand Name Recipes Casseroles and More.

    Recipe #276628

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