| CATEGORIES | | | | | | | RECIPES | | Top Recipes | Real French Crepes - I am a French Canadian from Montreal, this recipe is one of the first ones that I learned as a child growing up and can either be served traditional style with REAL maple syrup on top or cold with ice cream rolled into it and chocolate syrup on top..
Recipe type: Canadian, Dessert, Dessert, Crepe, Egg, French, French Canadian
http://appetizer.allrecipes.com/AZ/RlFrnchCrps.asp | French Breakfast Puffs - This was a favorite recipe of mine growing up. Now, I continue to make them for my husband and I. These muffins are easy to make, and quite tasty.
Recipe type: Breakfast, Brunch, French, Pastry
http://brunch.allrecipes.com/AZ/FrnchBrkfstPffs.asp | Beef Steak Provencale - Lots of flavor in this one!
Recipe type: Beef, French, Steak, European, Main Dish, Meat
http://www.recipezaar.com/recipe/getrecipe.zsp?id=18562 | Extreme Crepes - Why settle for second best? You can enjoy the ultimate in breakfast elegance ... crepes! Serve with whipped cream and your favorite fruit, jelly or syrup.
Recipe type: Breakfast, Brunch, Dessert, Crepe, Egg, French
http://brunch.allrecipes.com/AZ/xtrmCrps.asp | Bacon and Onion Quiche - The true quiche is the one from Lorraine, a French provincial specialty that has conquered both the international gastronomic world and the food production industry. If there is one French dish known everywhere in the world it is the quiche. The...
Recipe type: French, Brunch, Egg, European, Pie
http://www.cooking.com/recipes/static/recipe1504.htm |
| | Alphabetical Listing | Artichokes in Olive Oil - Menon published La Cuisiniere Bourgeoise in 1746. As the title indicates, it is a book written for the middle class, and the recipes in it are simpler and more rustic than those of the same author, published around the same time, concerning the...
Recipe type: Artichoke, French, European, Side Dish, Vegetables
http://www.cooking.com/recipes/static/recipe1497.htm | Asparagus Bread Pudding - This dish was inspired by a recipe that Georgeanne Brennan brought back from France and shared with her friends at Chez Panisse. You can play around with it by trying different cheeses and even substituting other vegetables when asparagus isn't at...
Recipe type: Asparagus, French, European, Side Dish, Vegetables, Vegetarian
http://www.cooking.com/recipes/static/recipe1119.htm | Bacon and Onion Quiche - The true quiche is the one from Lorraine, a French provincial specialty that has conquered both the international gastronomic world and the food production industry. If there is one French dish known everywhere in the world it is the quiche. The...
Recipe type: French, Brunch, Egg, European, Pie
http://www.cooking.com/recipes/static/recipe1504.htm | Baked Turbot with Bay Leaves - The turbot is such a fine fish that it hardly needs sophisticated accompaniments. Traditionally it was poached in a court bouillon flavored with herbs, in a specially designed pan called a turbotiere, which echoed in the flat lozenge shape of the fis
Recipe type: Fish, French, European, Main Dish, Seafood
http://www.cooking.com/recipes/static/recipe1533.htm | Beef Burgundy Casserole - This dish is also known as Beef a la Bourguignonne; this is a French preparation method associated with the cuisine of the Burgundy region of France. The dishes are charactarized by meats braised in red wine, usually garnished with mushrooms, small..
Recipe type: Beef, Casserole, French, European, Meat, Soups, Stews and Casseroles
http://beef.allrecipes.com/AZ/BeefBurgundyCasserole.asp | Beef Casseroled with Onions - Of all old French kitchen utensils, a venerable cast-iron dish has traditionally held pride of place: la danbiere, the stewing-pan. In this, on the kitchen stove next to the hearth, succulent meats basted with wine and sprinkled with spices would be
Recipe type: Beef, Casserole, French, European, Meat, Soups, Stews and Casseroles
http://www.cooking.com/recipes/static/recipe1506.htm | Beef Steak Provencale - Lots of flavor in this one!
Recipe type: Beef, French, Steak, European, Main Dish, Meat
http://www.recipezaar.com/recipe/getrecipe.zsp?id=18562 | Beef with Carrots - Among people who could not afford the great traditional cuisine of the wealthy, the meat cuts most commonly consumed were inferior, less tender ones. Nevertheless, even on the most humble stoves, the cuts used for braising were prepared in a most del
Recipe type: Beef, Carrot, French, European, Main Dish, Meat
http://www.cooking.com/recipes/static/recipe1509.htm | Blanquette de Veau - This type of dish, more typical of the middle class than the nobility, first appeared in the eighteenth century, along with the thickening of sauces with flour and cream. In the nineteenth century, sauces were thickened with cream and an egg, and at
Recipe type: French, Stew, Veal, European, Meat, Soups, Stews and Casseroles
http://www.cooking.com/recipes/static/recipe1512.htm | Carrots Browned with Garlic - Coming from Spain and Sicily via Italy, the carrot spread through Europe in the fourteenth century. In very old recipe books it is known simply as one of the "roots," and not until the eighteenth century was it considered sufficiently "noble" to beco
Recipe type: Carrot, French, European, Garlic, Side Dish, Vegetables, Vegetarian
http://www.cooking.com/recipes/static/recipe1518.htm |
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