French Recipes (Most Popular)
This is a basic quiche recipe. Add the calories and nutritional information depending upon the filling you wish to use.
See Basic Quiche Fillings recipe for ideas.
These are thin French Pancakes, you can omit the sugar and add in 1/4 tsp salt for savory fillings. We love them for breakfast with fresh fruit or homemade preserves and a sprinkle of powdered sugar!
By: JUDITH from Allrecipes.com
"Chicken breasts slow cooked with a creamy white wine and mushroom mixture. This quick and easy recipe calls for just five main ingredients, yet is tasty enough to serve for company! My husband normally doesn't like chicken, yet asks for seconds whenever I prepare this. I spoon the sauce over the chicken and serve with rice or noodles."
This is the veganised version of the French traditional "Boeuf Bourguignon," maned for a region in the North East part of France, where the famour wine "vin de Bourgogne" is produced. Steaklis are big pieces of TVP shaped like small steaks; they're available in France under the name "Granolita." Alternatives to TVP could include seitan, tempeh, and/or mushrooms.
Traditionally, Cherry Clafouti is made using fruit that hasn’t been pitted. Clafouti aficionados claim (and I believe them) that as the cherries bake, the pits give off a sexy, sensual scent that is missing from the pitted version. The choice is yours. If baked with the Clafouti they easily come out with a little push of the fork. Just warn your guests!
I have converted this recipe from Chef John's Food Wishes web site.
Using beef stock from pressure cooking chuck roast night before, cooking roast and cooling and skimming broth time NOT included in prep time.
I decided to make the recipe without the bread so I can be accurate with my nutrition totals. As I don't always use the same bread every time.
adapted from a pampered chef recipe. Could be made with egg beaters or egg whites to reduce fat and cholesterol. Also good without the ham.
Originally pieced together from a couple of quiche recipes in Julia Child's cookbook, this has been a staple for me for many years. The recipe has been passed around to numerous friends and colleagues.