Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Cookbooks / Taste of France - OAMC
    Lost? Site Map
    food image

    31 recipes in

    Taste of France - OAMC

    I was lost in France, In the street a band was playing, And the crowd all danced, Didn't catch what they were saying, When I looked up he was standing there, And I knew I shouldn't but I didn't care, I was lost in France in love, Ooh la la la, Ooh la la la dance....Bonnie Tyler says it best. Let's bring France home to us in our freezer so that we can always be in love with French food! Note: These are not classic OAMC recipes but should freeze!
    « Previous 1 2 Next »
    Displaying up to 20 pages of results. To see all results, or register.

    From Organic Gardening magazine(1985). A lovely soup made delicious with pesto. Enjoy!

    Recipe #111021

    This classic French potato gratin dish is world famous, and rightly so! I am quite happy to have this as a main meal, with just some crusty bread and a large mixed salad on the side. I have heard that this famous dish was created as a way of encouraging the "Dauphin" (the young prince destined to become King Henri II), to eat up his vegetables, hence the name! Maybe - it is certainly just as popular with children, as it is with adults. Try to slice the potatoes as thinly as possible for the best results. A wonderful accompaniment for all sorts of roast meats, stews, casseroles and poultry.

    Recipe #248268

    In the recipe for "Potatoes Anna", I have always been unsure who "Anna" was. I now have the answer.......Browsing through Julia Child's Mastering the Art of French Cooking, Vol. 2; I found this historical note about Pommes Anna: "It was created during the era of Napoleon III and named, as were many culinary triumphs in those days, after one of the grandes cocottes of the period. Whether it was an Anna Deslions, an Anna Judic, or simply Anna Untel, she has also immortalized the special double baking dish itself, la cocotte a pommes Anna, which is still made and which you can still buy at a fancy price". Sounds like a mandatory piece of kitchenware for all dedicated chefs and cooks to me!! This simple recipe is all in the preparation and presentation, and the use of very, very thinly sliced potatoes, that's the key to success. Since the dish is inverted, it is important that the first layer of potatoes be attractively arranged. Select perfect slices, and overlap them carefully. It is best cooked in a copper or cast iron omelette pan. If you don't have an "omelette pan" which is ovenproof, use a deep pie plate. Keep in mind the final shape makes the presentation. A watercress or parsley garnish adds colour. Serve warm and cut into wedges, like a cake or quiche.

    Recipe #248469

    This classic French potato gratin dish literally translates as "Potatoes in the Style of the Baker's wife". The story is, that in the past, a French family would prepare these potatoes and then take them to the local boulangerie, the baker, to be cooked in the even heat of his oven, hence the name. Any sort of good quality stock will do, chicken, lamb, beef or vegetable. For a richer taste, a ratio of 50% hot stock and hot milk/cream can be used. If using lamb stock, it is nice to sprinkle the top of the potatoes with fresh Rosemary, and I often add a sprig of thyme to my potatoes when baking them. I have found that melted butter gives a better result than dotting butter, no burned and upturned edges anymore!

    Recipe #248261

    9 Reviews |  By Fandoos

    Adapted from a French cookbook, I cannot believe how something this delicious can be so easy to make. And the results are truly magnificent. Decorate nicely, and you could swear this came from a big French Patisserie. By the way, the recipe says that the cake and the sauce both can be frozen for one month. The cake and sauce are unsuitable to microwave. MMM....When I made this me and my hubby finished it in one go, and he doesn't even like chocolate that much!

    Recipe #54345

    This is a dish you'll be happy to serve at any meal of the day - be it breakfast, lunch, or a light dinner with soup and/or salad. A delicious combination using ingredients from RSC #6.

    Recipe #116492

    This is a really nice brunch dish. I suggest serving with a fresh fruit salad of your choice.

    Recipe #74204

    This is my favourite potato recipe of all time. It makes the perfect accompaniment to a roast or any other meat dish. Traditional recipes for this take 1 1/2 - 2 hours to cook, so I start mine off in the microwave. Some recipes are very rich, calling for all cream plus butter and cheese on the top. I've found this version - even when made with low fat ingredients - tastes wonderfully creamy but not too rich with no compromise on flavour. One of the best things about Potatoes Dauphinoise is that if there's any left over it keeps well in the fridge for several days and it reheats beautifully in the microwave (unlike roast potatoes which can taste a bit floury when reheated). I've also frozen it, defrosted it in the fridge during the day, then reheated it in the oven for dinner. Try it - I know you'll love it!

    Recipe #84051

    I love to cheat at cooking and this is one of the biggest cheats I know. It looks spectacular and tastes a dream but only takes a few simple ingredients and little time to produce.

    Recipe #13973

    This looks like you spent hours in the kitchen. It'll make a great impression. Very good!

    Recipe #22544

    Recipe #32988

    From Cooking Light (May 2005). They suggest filling these with a mixture of berries (blueberries, strawberries, raspberries, & blackberries), but I think this would be even better with some cooked apples or pears. This needs time to chill.

    Recipe #119550

    This is the best onion soup recipe i've tasted. Truly gourmet.

    Recipe #117441

    9 Reviews |  By Bergy

    This is my brother Harry's recipe and it is very good! You can freeze leftovers (if there are any). Don't feel limited to the seafood in this recipe - he often changes the contents. Allow about 4 lbs of fish/seafood for this recipe whatever you decide on. Serve with lots of crusty bread and perhaps a salad Use raw shrimp/prawns or they will be tough

    Recipe #11716

    Better than restaurant onion soup. Make the entire quantity and place in freezer in heavy duty freezer bags. When vidalias are in season, I double and triple the recipe to have the soup on hand.

    Recipe #55140

    This spread looks and tastes like Canadian Creton but it is totally vegetable. Will make a nice snack or lunch when spread on a pita bread or white bread toast. Can be frozen for up to 6 months. Nice alternative if you are watching your cholesterol.

    Recipe #112827

    All summer I made pesto with recipes from various sources, freezing them in 1/2 cup portions. When guests come by I cut up a baguette and set out a few. This one goes first, never a bit left. From Provencal Light by Martha Rose Shulman.

    Recipe #100384

    I found this recipe on another website, tried it and loved it! It was submitted by Aronna Palmer and she says it is an authentic French recipe. Either way, it is FABULOUS!! I hope you love it as much as we did!

    Recipe #129943

    Restaurant taste without the restaurant price. So easy it can be made anytime.

    Recipe #87960

    1 Reviews |  By glitter

    Delicious and dainty for those posh occasions!

    Recipe #90411

    « Previous 1 2 Next »
    Displaying up to 20 pages of results. To see all results, or register.
    Advertisement

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Over 475,000 Recipes

    Food.com Network of Sites