Recipes with flour
14,100 recipes
Boeuf Bourguignonne
Classic boeuf bourguignonne with beef marinated in red wine, braised until fork-tender, then finished with caramelized pearl onions, mushrooms, and ripe tomatoes. The crown jewel of French comfort cooking.
Poached Cobia Fillet
Poached cobia fillets rolled and secured with toothpicks, served in a rich lemon-cream sauce made from the poaching liquid, egg yolks, white wine, and butter. Elegant French-style fish.
Zesty Apricot Cream Filling
Zesty apricot cream filling combines apricot jam with sherry, lemon zest, and orange juice for a bright pastry cream. Egg yolks thicken it into a silken filling for tarts, eclairs, or layer cakes.
Fried Pork Chops
Classic fried pork chops dredged in seasoned flour and deep-fried in an inch of oil until golden brown and cooked through. Simple, crispy, old-school comfort food with a paprika finish.
Tropical Banana Cake
A moist banana buttermilk cake layered with crushed pineapple and smothered in a billowy Bavarian cream frosting made with sour cream and whipped cream. Tropical, lush, and celebration-ready.
Rhubarb Crumble
Rhubarb crumble with apples and strawberries under a buttery oat and brown sugar topping. Tart fruit baked until bubbling with a crisp, golden crust.
Frosty Snow Berry Cake
Frosty Snow Berry Cake with cranberry sauce cubes folded into a lemon-scented white cake, topped with billowy pink fluffy frosting. A vintage holiday showstopper.
Chicken & Stuffing
A whole chicken stuffed with herbed stuffing mix, pressure-cooked until juicy, and finished with a quick homemade gravy. Comfort food that feeds a crowd with minimal fuss.
Sour Cream Caramel Cake
A moist, tender cake made with the richness of sour cream. This delectable dessert is perfect for satisfying your sweet tooth and impressing your guests with its irresistible combination of textures and tastes.
Mushroom Rounds
Mushroom rounds are Polish-style puff pastry appetizer rings filled with creamed mushrooms. A laminated double-dough technique creates flaky shells worth the overnight rest.
Mushroom Rounds
Mushroom rounds are Polish-style puff pastry appetizer rings filled with creamed mushrooms. A laminated double-dough technique creates flaky shells worth the overnight rest.
Mushroom Rounds
Mushroom rounds are Polish-style puff pastry appetizer rings filled with creamed mushrooms. A laminated double-dough technique creates flaky shells worth the overnight rest.
Mock Creole Turtle Soup
Rich Creole-style mock turtle soup with beef, tasso, and a dark roux, simmered until the meat melts into a spicy, tangy broth. Finish with hard-boiled eggs and a splash of sherry.
Carrot Cookies with Icing
Soft drop cookies made with mashed cooked carrots and shredded coconut, topped with a bright orange butter icing. Makes 4 dozen, great for holiday cookie trays and bake sales.
Trout with Roasted Pecans a la Commander's Palace
Crispy sautéed trout fillets crowned with pecan butter and roasted pecans, inspired by New Orleans' legendary Commander's Palace. Creole-seasoned, buttery, and ready in 30 minutes.
Mama's Date Doughnuts
French Canadian date doughnuts (beignets) with chopped dates, nutmeg, and lemon extract, dropped by the spoonful into hot oil and fried golden in 3 minutes. From the Quebec kitchen tradition.
Classic boeuf bourguignonne with beef marinated in red wine, braised until fork-tender, then finished with caramelized pearl onions, mushrooms, and ripe tomatoes. The crown jewel of French comfort cooking.
Poached cobia fillets rolled and secured with toothpicks, served in a rich lemon-cream sauce made from the poaching liquid, egg yolks, white wine, and butter. Elegant French-style fish.
Zesty apricot cream filling combines apricot jam with sherry, lemon zest, and orange juice for a bright pastry cream. Egg yolks thicken it into a silken filling for tarts, eclairs, or layer cakes.
Classic fried pork chops dredged in seasoned flour and deep-fried in an inch of oil until golden brown and cooked through. Simple, crispy, old-school comfort food with a paprika finish.
A moist banana buttermilk cake layered with crushed pineapple and smothered in a billowy Bavarian cream frosting made with sour cream and whipped cream. Tropical, lush, and celebration-ready.
Rhubarb crumble with apples and strawberries under a buttery oat and brown sugar topping. Tart fruit baked until bubbling with a crisp, golden crust.
Frosty Snow Berry Cake with cranberry sauce cubes folded into a lemon-scented white cake, topped with billowy pink fluffy frosting. A vintage holiday showstopper.
A whole chicken stuffed with herbed stuffing mix, pressure-cooked until juicy, and finished with a quick homemade gravy. Comfort food that feeds a crowd with minimal fuss.
A moist, tender cake made with the richness of sour cream. This delectable dessert is perfect for satisfying your sweet tooth and impressing your guests with its irresistible combination of textures and tastes.
Mushroom rounds are Polish-style puff pastry appetizer rings filled with creamed mushrooms. A laminated double-dough technique creates flaky shells worth the overnight rest.
Mushroom rounds are Polish-style puff pastry appetizer rings filled with creamed mushrooms. A laminated double-dough technique creates flaky shells worth the overnight rest.
Mushroom rounds are Polish-style puff pastry appetizer rings filled with creamed mushrooms. A laminated double-dough technique creates flaky shells worth the overnight rest.
Rich Creole-style mock turtle soup with beef, tasso, and a dark roux, simmered until the meat melts into a spicy, tangy broth. Finish with hard-boiled eggs and a splash of sherry.
Soft drop cookies made with mashed cooked carrots and shredded coconut, topped with a bright orange butter icing. Makes 4 dozen, great for holiday cookie trays and bake sales.
Crispy sautéed trout fillets crowned with pecan butter and roasted pecans, inspired by New Orleans' legendary Commander's Palace. Creole-seasoned, buttery, and ready in 30 minutes.
French Canadian date doughnuts (beignets) with chopped dates, nutmeg, and lemon extract, dropped by the spoonful into hot oil and fried golden in 3 minutes. From the Quebec kitchen tradition.
