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By Wish I Could Cook on November 12, 2012
By WhiskingWings on August 2, 2012
"Mom's variation of Julia Child's Oeufs ¨¤ la Diable, using less mayo, a touch of olive oil in with the butter, and a sprinkling of paprika on top of the finished halves. I piped the filling into the whites for presentation's sake, since they were going to my stepbrother's engagement party."
Prep Time: 1 hrs
Total Time: 1 hrs
By WhiskingWings on July 6, 2012
"Spicy black pepper crisps made with a touch of Courvoiser VS are the perfect base for a rich caramelized tomato, almond and herb compote with a twist - dark raisins steeped in the Cognac. The topping takes a day to steep, and tastes better done a few days in advance. The crisps are best done the day of serving although they will keep 1-2 days."
Prep Time: 48 hrs
Total Time: 49 hrs
By College Girl on January 21, 2010
"My latest crush is this new incarnation of gourgeres, or cheese puffs. These were inspired by the classic French ham-and-cheese sandwich, Croque Monsieur. If you're serving only one thing with cocktails before dinner, it would have to be these heavenly puffs. They're perfect for "popping" in between sips of a Pear Thyme Fizz or Peach..."
Prep Time: 10 mins
Total Time: 35 mins
By Rita~ on October 16, 2009
"This recipe uses a biga it's a pre-fermented dough that the French call a pate fermentee. It's started with a bit of yeast, and allowed to work for several hours. The advantage of making a biga is that because it ferments for a long time, which adds flavor and character to the bread.
These are best eaten when fresh, although a few minutes..."
Ingredients: ground cardamom, almond liqueur...
Prep Time: 40 mins
Total Time: 1 hrs 20 mins
By ChrisMc on January 29, 2009
"I found this recipe in the food section of the paper. The raspberry and lemon flavors add a tart bite to the sweetness of these truffles. I also inlude instructions on how to temper chocolate to make dipped candies more attractive - the first time I tried tempering, I couldn't believe how much nicer they looked."
Ingredients: cornstarch, cream, cocoa...
Prep Time: 24 hrs
Total Time: 24 hrs 5 mins
By French Tart on August 27, 2008
"A Symphony or rather a selection of fresh cream chocolate truffles, this is my basic recipe with a few indulgent added extras.......such as toasted almonds, stem ginger with brandy or rum! These decadent rich truffles are perfect to finish of a dinner party with, especially if you serve them on a Truffle Tree - A Partridge in a Chocolate Truffle Tree! Do try to use very high..."
Prep Time: 24 hrs
Total Time: 24 hrs 45 mins
By wannabe TOP chef on October 13, 2007
By Rita~ on May 13, 2007
"A crisp cookie on the outside and chewy inside. Can be made with any nut you desire like pecans or almonds. Store the macaroons in an airtight container. Do not refrigerate or freeze macaroons."
Prep Time: 25 mins
Total Time: 40 mins
By thomas trainer on July 26, 2005
"I modified Quiche Lorraine by adding spinach and using lower fat items like buttermilk and light cream. Yes real men do eat quiche, and they make it as well. You can use this as a main course for breakfast or cut into small squares as an hors d'oeuvres. You can serve it cold or warm. Quiche is the ultimate food. You can also substitute whatever..."
Prep Time: 30 mins
Total Time: 1 hrs 30 mins