French Recipes (Most Popular)
Like regular French toast, but with WAY more protein and fiber than an ordinary French toast recipe.
Everything wonderful about a country breakfast made in a microwave, and ready in about five minutes.
This is a yummy, easy, perfect pizza dough. Guilt-free and low in cals. My family makes it ALL the time instead of buying pizza. Makes 5 individual pizzas, or 2 large pizzas.
Dry bread is reborn as French Toast. This recipe didn't fall into any of the main categories, so I listed it in Apps, Soups & Salads. I'd recommend that you eat two. These freeze really well and can be heated in a toaster.
Ingredients:
*Pillsbury Cinnamon Rolls with Icing, refrigerated dough, 8 serving (remove)
Butter, salted, .125 cup (remove)
Milk, 1%, .250 cup (remove)
Egg, fresh, 3 large (remove)
Cinnamon, ground, 1 tsp (remove)
Vanilla Extract, 1 tsp (remove)
Vegan version of the traditional Québec-style meat pie. A hearty winter dish and lighter than the traditional. Even non-vegetarians enjoy this version..
1. Heat oven to 425F Unroll pie crust and fit into bottom and up the sides of a 9-in. tart pan with a removable bottom, fold excess into and around sides of pan. Bake until lightly golden, 10 to 2 minutes
2. Meanwhile in a large bowl, whisk together eggs, milk, nutmeg and cayenne. Stir in spinach, parsley and chives.
3. Lower oven to 375F. Pour egg mixture into the crust. Bake until set and a knife inserted into the center comes out clean, 40 to 45 minutes. Serve warm or at room temperature.
Super simple and delicious quiche recipe. Using low-fat feta as the cheese really cuts down on calories and fat.
A special occasion dish turned out to be relatively easy. Made for my mother-in-law on Mother's Day to rave reviews!
Perfect for using up that leftover roast beef....or an excuse to make a roast
Not something you want to eat every day, but a great way to have a fancy steak in a rich french sauce without totally blowing your diet!
Use Rock Fish or Cod.
This is very tastey & quick & easy to make!
Be sure to keep a watchful eye on it when it is on the upper rack under the broiler!
From the Food of France: A Regional Celebration by Sarah Woodward with a foreward by Raymond Blanc - A Loire Valley Recipe