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French Recipes (Most Popular)

3184 results - showing 2691 to 2700
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Nondairy Chocolate Mousse Cheesecake

This dessert, the unhealthiest thing I've made to date, took third place in a neighborhood dessert competition. I did it over two days and used two mixers, taking a third day to cover it with a soy ganache and more cookie crumbs. Can be made gluten-free easily by replacing or removing the crumbs.Submitted by TALIFUSS

Chocolate Mousse (2 points)

velvety, rich, satisfying, and SOO easy to make.Submitted by RAISINSITZ

Boeuf Bourguignon

5 lb. chuck, trimmed of all fat, in 2" cubes
all purpose flour
butter
1/4 tsp. pepper
1/4 cup cognac
1- 2 1/4 oz bottle meat extract paste
1/2 lb. sliced bacon, diced
4 garlic cloves, minced
2 carrots, coarsely chopped
2 leeks, coarsely chopped
2 cups onions coarsely chopped
snipped parsley
2 bay leaves
1 tsp. dried thyme,
1 cup sweet sherry
2 lb. small white onions
2 tsp. sugar
2 lb. fresh mushrooms
2 tsp. lemon juice
Submitted by NEM576

Mom's Easy Cassoulet

Love this dish in the fall. I eat the leftover (if there is any) for breakfast.Submitted by LEZASEDAI

French Toast with Syrup and Powdered Sugar
French Toast with Syrup and Powdered Sugar

Real French toast - not from a box! My Dad made these for us all the time when we were kids. Cook up a bunch for your whole family for breakfast on weekends and special occassions.Submitted by MIMODOK

Shrimp and Cauliflower Salad "Roscovite"

A salad meal for luncheons, or dinners when you want healthy and lean but also want to impress guests. Great as a "take to the party salad" . But also as an "I'm-worth-it" meal for Spark seafood lovers everywhere.Submitted by GUNI50

Ratouille Salad

Good for you and to you! Lots of good veggies! Leftover options: use as pita pocket filling or toss with hot pasta. So, so delicious and nutritious! Enjoy!Submitted by LADYPHOENIX61

Le porc et les Cerises demi-cadratin Croute

The english translation of this French recipe is: Encrusted Pork and Cherries. Surprisingly simple, this makes an elegant show-off piece for dinner guests who'll think you spent hours preparing it! It's also easily adjusted to serve 4 instead of 8 by preparing only 1 tenderloin. A favorite at Easter, only you and I will know the crusts comes from refrigerated dough. Shhhh.....
NOTE: The longer the tenderloins marinate the better the flavor and tenderness.Submitted by LADYPHOENIX61


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