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By Miss Annie on September 17, 2009
By Rita~ on March 17, 2006
By Lavender Lynn on June 21, 2011
By French Tart on June 9, 2007
"Pure indulgence & total comfort food! Melted Camembert cheese baked au gratin with potatoes, bacon, onions, wine & creme fraiche! This is my own adaptation of a recipe called Tartiflette; an Alpine Savoy dish which uses Reblochon cheese which I find a bit overpowering in flavour, so I made my own recipe up using Camembert and cutting out butter..."
Prep Time: 25 mins
Total Time: 1 hrs 10 mins
By lindseylcw on June 8, 2009
By Brooke the Cook in WI on March 30, 2009
By French Tart on October 8, 2008
"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..."
Prep Time: 30 mins
Total Time: 7 hrs 30 mins
By diner524 on March 18, 2012
"I found this recipe on site called about.com, which information about Switzerland. It states that:
A typical side salad in Switzerland would include some green salad, lettuce, carrots, tomato, cucumber, maybe some corn or beans (white or red). It could also include beetroot or even coleslaw. Some people like to add half an egg or decorate the..."
Prep Time: 5 mins
Total Time: 5 mins