French Recipes (Most Popular)
This recipe is marginally high in sodium because of the soup mix and canned tomatoes. If you are watching your sodium, or want it vegetarian, substitute 1 large chopped onion and omit soup mix and substitute 2-3 large chopped tomatoes for the canned ones I used.
Dried basil is fine, use 1 TBSP, I just had fresh to use up. Liquid should be at least one inch below the top of the vegetables when you start cooking (veggies will exude a lot of liquid, while cooking).
If you have room in your nutritional values for the day, serve topped with some parmesan cheese.
REALLY filling and keeps you that way for hours!
I recently tried this in a restaurant, and it was sooo good! I haven't tried this recipe, but it looks very close to what I sampled, so I think it should be good!
Instead of making Kevin's pate Brissee I used Marie Callender's pastry shell and pre baked it.
This soup has the nutrition info without the cheese and bread, that way you can decide how much cheese and bread to use.
This is a great dish for a meatless dinner.
It's based on a "potage" served to my family when we were stationed in France.
I brew finely ground coffee (dark roast) in a stove top espresso maker. I recommend starbucks espresso roast ground for espresso machines.
Got it in Epicurious and it's become one of my favorite recipies.
~o~
yield: Serves 4
Editor's note: The recipe and introductory text below are from French Women Don't Get Fat by Mireille Guiliano.
I didn't much care for fish when I was growing up, but I loved nuts. My mother knew both were essential for good nutrition, so she invented this way of slipping in the fish.
This soup is one of my favorites to make for a quick, filling lunch.
Enjoy with a salad and good crusty bread.
Sweeten weekend brunch with feather-light crêpes that taste like they're straight out of a French café. Fill with ripe fruit and a decadent chocolate hazelnut spread for a morning meal.
REMEMBER TO GIVE TIME FOR CREPES IN THE FRIDGE
This is a quick, hearty soup which changes with the herbs & spices you choose to use.
Revised from Julia Child's cookbook "Mastering the Art of French Cooking", this is a slimmed down version of her Duck a l'Orange and it is a tasty dish, excellent for entertaining.
This is a crepe recipe made with all low-fat and low-cal ingredients. No, it's not quite as good as the whole milk, with-butter version, but if you want some crepes then this is a good way to go!