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    You are in: Home / Cookbooks / Lively Lemon Lovelies ZWT8 France
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    83 recipes in

    Lively Lemon Lovelies ZWT8 France

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    8 Reviews |  By Rita~

    This is a puffy omelet with creamy brie cheese. Nice for a brunch!The picture I have here is made with half the ingredients.

    Recipe #90661

    1 Reviews |  By Rita~

    The ultimate French comfort food! I adore this dish. Full of flavor. Cassoulet is usually served with confit of duck, bone in (I use roasted duck removing the meat and break into bite size pieces and use the bones for stock) and many type of meats can be used. I did this version for a large party with other foods being served. In this recipe the pieces of meat is easier to serve and everyone get a bit of both. No handling of bones so no messy hands while eating.:) Butter can be used in place of the rendered duck fat. Can be frozen for up to 3 months. Just freeze before place crumbs on. Defrost and heat. Top with crumbs and continue as directed below. Canned beans (about 6-8 cans) can be used for less cook time or they will mush out so watch carefully. I like the dry beans and the longer cooking time for a more richer cassoulet.

    Recipe #481805

    5 Reviews |  By Rita~

    Keep the summer with you by collecting herbs that you dried and enhance upcoming fall and winter meals. This is a robust mixture of herbs that I dried from my garden. A take on the traditional Herbs de Provence. Great in ratatouille, soups, stew or stuffing's. Complements any roast lamb, chicken, beef or pork dishes, Sprinkle oven roasted veggies, fries or anything grilled. Jar for gifts!!! Or cut back the recipe for self use it will last 3-6 months.

    Recipe #183096

    Tender beef tenderloin encased in veggies, prosciutto and puff pastry. This is a 1/2 of a beef tenderloin. Be sure to trim all fat and sliver skin from it.

    Recipe #362442

    6 Reviews |  By Rita~

    Top small rounds of melba for an appetizer. A savory side for any fine meal. Or toss into cooked pasta for a nice no meat meal. Toss into an omelet. Vegetarian's can use all oil in place of the butter. Vegan

    Recipe #145922

    7 Reviews |  By Rita~

    AWARD yourself with these oval edible Medals carved and pounded thin and tender, Decorated with diced red onions Gems and Precious green capers. To Embellish more feel free to add artichoke hearts and olives. This is quick cooking so have all the ingredients ready as well as your sides prepared. Adorn over pasta, creamy polenta, fluffy rice, couscous or mashed potatoes. Based on Veal Piccata making this dish more economical by using lean pork. The pork is lean and trimmed keeping it low in fat and using little olive oil no butter making this healthier. Veal or chicken can replace the pork.

    Recipe #244043

    9 Reviews |  By Rita~

    This is a kicked up version of my Recipe #51649. Garnish a steak or just top a good slice of bread as my DD would do. Top those burgers for the super bowl games. I do love caramelized onions but this is really good with the added sherry gives it a creaminess. This makes a great start to onions soup!

    Recipe #203524

    4 Reviews |  By Rita~

    "... a very simple one [recipe] that I (Julia Child) use a great deal, which is just roasting a whole onion. It's such an easy way to do them and they're so delicious." I "Rita" tweaked by adding herbs and a compound butter making this just so yummy! Thanks Julia! Must say love your kitchen!

    Recipe #203460

    3 Reviews |  By Rita~

    Morels add an intense and smoky flavor to the veal sauce. If you never had them they are very meaty tasting and worth the time to make sure you clean them well of all the grit.

    Recipe #143442

    5 Reviews |  By Rita~

    I came up with this recipe because I made Sharon 123's recipe for Recipe #144056 and thought it would enhance this dish nicely. Of course you can use olive oil. I was going for a chicken paprikash dish without the fat of sour cream and add lots of veggies like carrots, mushrooms and onions. Makes it a light dish for Valentines Day--saves room to share a sensual dessert for two!

    Recipe #153538

    I fell in love with this delicious socca recipe a while back (Recipe #189571) and have continued experimenting. This version stems from Moosewood's "Sundays at the Moosewood Restaurant" where it's described as a street food on the Cote d'Azur. These crepes are much thinner than the other version and do not contain onions, which makes them better for rolling or filling if that is what you would like to do. It uses a blend of flours and cooks on the stove top. I haven't tried using GF flour yet, but plan to. Great picnic food. Delicious!

    Recipe #483371

    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 simple tomato sauce using mainly fresh ingredients. Comes from Sundays at the Moosewood Restaurant. Its uses are endless!

    Recipe #483372

    Adapted from Sundays at the Moosewood. This is a gratin version, which I think could work with vegan cheese subs, using a lesser amount. Slice and serve with a crisp green salad and tomatoes for a light dinner.

    Recipe #483375

    Also from Moosewood's book. Easy and simple. Could also be used as a marinade for fish. I plan to use for a simple, crisp green salad, with some apple and cucumber thrown in. You can make this quite a ways in advance.

    Recipe #371561

    Tweaked from a few online recipes. I always enjoyed this soup as a meat eater, haven't had it in years so I'm happy to have this vegan variation now. It's warm and comforting and fairly simple, although there is a lot of chopping involved with the onions, so pull out your processor! Skip the cheese on top if you are not a fan of vegan cheese. Enjoy!

    Recipe #373283

    An easy veggie cassoulet. I hate to use 2 pots, so if you have a cast iron casserole that goes stove top to oven, use that (although it is nice to have a big surface area for the bread topping). Update Jan 2011 - I forgot to give proper credit for this recipe, I believe it came from the original Moosewood cookbook, adapted from there. Having made this a few times now and as one reviewer mentioned below, you could take or leave potatoes in this. It's more filling with them, but they don't add a whole lot. When including them be sure to cut in a fairly small dice because they've got to cook through in about 45 mins. If the pieces are too large they won't be done. I've really come to love this recipe though, find a nice blend of herbes de provence, it really makes it. Bon Apetit!

    Recipe #373286

    I like having a baked brie at parties, always nice to find a new way to do it. This came via a demo table at my local grocery store a few years back. Dried blueberries can be quite expensive, I wonder if you could just dry your own in the oven. They should be easy enough to find in the bulk section and they do 'make' the dish so you can't leave them out. Nice for a special occassion (when calories don't count!). Serve with a selection of crackers or sliced baguette.

    Recipe #366565

    Came across this recipe in July's Alive magazine, who needs bottled dressing when you can put this together in a matter of a few minutes. This pairs nicely with quinoa salad or any crisp green salad.

    Recipe #431876

    Idea started from a recipe on the back of a package of pre-cut yam fries found in the produce section. That version used lime and cilantro, which I think would be a great combo, the difference would be that you'd wait to toss in the cilantro until the very end. Their cooking time was also way off, although with something like fries different ovens can make a big difference.

    Recipe #455415

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