French Recipes (Most Popular)
A basic ratatouille which can be eaten 'as-is' as a vegetable side dish, or used as a base for other recipes - add a drained can of butter beans and serve with bread; use as a chunky vegetable pasta sauce; add cooked red lentils and Indian spices for a low cal Indian curry; add cooked quorn mince and chilli peppers (or powder) for a chilli....etc.
The dish more people probably associate with Sicily than any other is caponata, a (generally) eggplant delight that has now spread throughout the Peninsula, much in the manner of cotoletta alla milanese. As is the case with the cotoletta, which is one thing in Milano and too often something else elsewhere, much of the caponata one encounters outside of Sicily is a shadow of what it should be -- a zesty summer dish that's ideal for perking up an indolent appetite on a hot day. www.gourmetrecipe.com
These stuffed pears are a brilliant, colourful mix of rich orange-ginger cheesecake and warm red pears baked into a small bite of decadence.
Rich, succulent dark chocolate truffles made with pureed pumpkin for a double dose of antioxidants, vitamins and fiber!
This chicken and vegetable casserole is easy to assemble and filling. It's low in carbohydrates, but very satisfying.
whip egg with milk, add remaining ingredients (Except bread) and blend well. Coat bread slice with mixture, turning to coat.
Light, fluffy and delicious. A friend gave me her recipe and I have made it over with healthier ingredients.
I found the original recipe for this in the early 1980s in the February (Valentine) issue of Seventeen Magazine. I've made it twice and while it does take over an hour, it is quite delicious! The original recipe called for toasted French bread and Swiss cheese for topping, but I like to use croutons and reduced fat provolone. Single servings can be frozen and re-heated for later use too!
this is a really delicious quiche. i often add asparagus when it's in season, a few stalks chopped into the mix and arrange stalks on top in a spoke design. chop up a ham steak and you're a hit at a brunch.
I always make my sheppard's pie w/93% or 97% lean beef. I make my own mash potatoes by whipping them w/a mixer. I use lite sodium broth and Brummel and Browns margarine to whip the potatoes. Layer the cooked groundbeef, onions, celery in a 2-3 quart deep dish casserole pan. Then add a layer of frozen whole kernel corn, then add the final layer, mashed/whipped potatoes. Bake for 30-45 minutes @ 375 degrees.
Rich and delicious french onion soup from Cook's Country magazine