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By zarameid on April 29, 2011
"White asparagus with a shrimp mouseline.
Asparagus are divided into classes depending on the thickness and beauty.
In terms of thickness, the AA-size (20-28 mm) considered optimal, but also the A (16-20 mm), B (12-16 mm) and AAA (> 28 mm) sizes, if the asparagus more beautiful is the highest grade counted.
To be superior in quality..."
Ingredients: chives, cream, brioche bread...
Prep Time: 30 mins
Total Time: 55 mins
By French Tart on August 13, 2009
"A delicious and lucky discovery, I found this recipe in a Maille (pronounced "My" ) French Mustard leaflet.This recipe has been slightly adapted to suit our own personal tastes.It's very easy to prepare and is a winning French classic; wonderful when served with chunky chips (fries) and grilled tomatoes for a hearty Bistro style main..."
Prep Time: 1 hrs
Total Time: 1 hrs 15 mins
By French Tart on May 31, 2009
"An easy and delicious chicken dish with a few elegant touches here and there! The chicken is jointed (cut into pieces), sauteed and then grilled like a potato gratin in a sauce of cognac, wine, mustard and cheese. Serve this with a crisp fresh salad and pasta, or with seasonal steamed vegetables and rice. You can omit the cognac and wine and use apple..."
Prep Time: 30 mins
Total Time: 1 hrs 10 mins
By French Tart on January 30, 2009
"A wonderful and very elegant dinner party dish, and one that will impress your family and friends! These little parcels can be made ahead of time and frozen uncooked. In France you can buy these ready made in most supermarkets and butchers - but these are so easy to make, that I often make my own. You can also use turkey or veal escalopes - the sauce..."
Prep Time: 15 mins
Total Time: 1 hrs 45 mins