by far the best onion soup i've ever eaten...and i love food! it freezes well..just freeze the soup and prepare the bread separately. it sounds like a lot of work but it's not, and it is well worth it. the recipe is supposed to make 8 servings...but in
spinach lightly sautéed in butter
the first time i made oatmeal this way i thought it tasted like french toast topped with berries...thus the name! :) use whichever kind of berries you like...my personal favorite is cherries.
from a friend...
even though this is an easy one--it's actually really good!
a light but surprisingly rich onion soup. suitable for a simple lunch or dinner if served with a hearty bread (sourdough is best) and a salad and some milk, or use it as the soup course for a big dinner and impress everyone. my dad calls it "country style
a bunch of us were sitting around in the gatehouse of the residence inn - cedar rapids (ia). one of the ladies was joking about turning her husband into a diamond when he died. we were trying to think of something with a really high fat content that was
this recipe came with my kitchen aid mixer, and makes two absolutely beautiful loaves of french bread. i misplaced my recipe book and recently found it again, so am adding this recipe to zaar for safe-keeping! make sure you use a very, very sharp knife to
this is the most wonderful strawberry pie without a box of jello or tons of cornstarch. the filling is cooked on the stove.which gives the depth of flavor one expects from this lucious fruit.it recently was in "cook's country" publication.
turned out onto a platter, these potatoes make a lovely presentation for a buffet table, and taste sumtuous!! evolved from
these potatoes are special and definitly not diet!!! crunchie for a special meal or buffet. evolved from
these are excellant, the crispy top layer is fought over in our house. evolved to our taste from
yummy fast bread. we like it without taking all the time to rise. try it.
who says sophisticated hors d'oeuvres have to be complicated? this pate takes about 15 minutes to prepare, yet has the flavor of centuries of old world tradition. can be made several days ahead of time.
decide to add buttermilk to my french toast mix.
this is the basic white/french bread recipe found in the breadman automatic bread baker manual
this is a buttery, hearty, warming soup. has leeks, red onions, scallions, lots of garlic, and dried porcini mushrooms. you can top it with cheese if you like.
try one of these toppers over french fries - from good housekeeping magazine
this is a rachael ray recipe... i haven't tried it yet
this is a delicious family breakfast treat and it's very very simple to make. if you're not a fan of the sweet french toast, this is a perfect alternative!
this would be a wonderful centrepiece for a special celebratory meal, such as a summer wedding, christening, anniversary, birthday or a bridal shower. open faced omelettes, studded with fresh vegetables and herbs including chives and chive flowers, are sa
over the years i've tested a lot of french onion soups. this is my favourite combination of ingredients.
i am lucky enough to live in the cognac and pineau grape growing area of south west france - we also grow grapes for the excellent local (charente-maritime) wine in this area. our woodman, monsieur jacquot, has a small chateau with several vineyards, and
similar to a monte cristo, a croque monsieur is a french-style grilled ham and cheese sandwich that is dipped in egg batter and then cooked in a skillet. this version is more like stuffed french toast than a sandwich. keep the finished ones warm in a 200
this recipe was featured on a tvfn, “calling all cooks” segment some time ago. as i recall, keri poulios's father had passed away, and she was preparing a special recipe he often made for the family. the episode was so poignant, i was in tears but could
tuna fish gets a french accent in this refreshing classic! (make it even more refreshing with a nice glass of chardonnay.)
a selection of my four favourite "cheesy" flavoured butters..... cheddar & garlic butter, camembert butter, roquefort butter and stilton & green peppercorn butter. these can be prepared well ahead of time and stored in the fridge or the freezer. i then cu
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 par
on the advice of her mother in law abby got one essential cookbook. this recipe comes from this book, pillsbury complete cook book.
i'm always trying to get my dh to eat his vegetables, so this is what i came up with today.
a wonderful brunch recipe for the morning after or when you need an early boost for a busy day ahead; although this is super healthy and refreshing, i have also served this as the dessert dish for a buffet, but with champagne as the liquid instead of oran
valencia is true orange growing country, and this recipe is based on fresh orange juice, which is best - try not to use carton or bottled orange juice. and beware, this innocuous-sounding drink is strong! it must be served ice cold - if cointreau is not a
i adore moules, mussels, and this is the classic french recipe for them. moules marinières is also commonly known as sailor's mussels or mariner's mussels. the dish consists of delicately steamed fresh mussels in a white wine, garlic, parsley, butter, oni
this recipe can be made with garlic or shallots or even pearl onions or a combination thereof. while in gascogny, rendered duck fat would be used. you can use olive oil, lard (pure lard rendered by farmers who raise organic stock is available more and m
this garlic-laden mayo is a sauce for people who take to garlic. use as a sauce or dip for a whole host of cooked and raw vegies, greens, hard cooked eggs and seafood. as an appetizer spread for bread
after eating a dish something like this one in a restaurant, i decided to reconstruct it in my kitchen. a few tries later, this is my delicious recipe
here is my traditional recipe for ros bratel, which is a very old recipe from algeria. it is simple to make with just a few ingredients & is really delicious. eat it with plenty of fresh crusty bread for an inexpensive, light meal or have it as a side to
from 70 medecins de france le tresor de la cuisine du bassin mediterraneen and found in the good cook classic desserts. 1/2 lb dates is about 2 cups.
this is my mother's recipe that she got from her mother, who was born in montreal canada. we have had these pies every christmas since i was a little kid. it would not be christmas in our family without mom's tourtieres! thanks mom for the recipe and all
this is a recipe from delia smith's new vegetarian cook book. it is basically a french variation on mashed potatoes, to which garlic and cheese are added.
recipe from the french cookie book, by bruce healy with paul bugat, as seen on emeril live. found on food network, posting for zwt. to be used in recipe#482446.
since dd's wedding we have a few bottles of champagne to use up. darn the bad luck! lol this is one of the recipes i found that i can not wait to try!
elegant, but so easy dessert.
these almonds are browned in butter to bring a nutty crunch to this classic french toast recipe. from gourmet may 2006.
this french pudding is equally nice served at brunch or as dessert on your dinner table. however, it is imperative that you serve this warm. adapted from good food magazine, august 1987.
a french white sauce that goes nicely with poultry or fish.
a great snack, topping ice cream, or sprinkled over oatmeal or yogurt for breakfast! if you can't find lavender, substitute 2 tsp. lemon zest. this is packed with vitamin e and fiber!
from woman's day, november 2003.
any gourmet meal worth serving, deserves the time and attention in the preparation of this magnificently incomparable dessert. following your sumptuous dinner of roast rack of venison, horseradish potatoes, sauteed carrots and leeks, and salad of beets an
impressive and delicious appetizer that with a little pre-work assembles quickly just before guests arrive. sure to impress with both flavor and presentation!
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