827 faye recipes

Beefsteak smothered in onions (filet braise aux ognons): pounded round steak braised for two hours over six sliced onions with vinegar, thyme, bay, and garlic. Classic French-Creole comfort.

Cape Cod fish chowder with fresh haddock, crispy salt pork, potatoes, and creamy milk broth. A hearty New England classic built on homemade fish stock for real depth.

Low-fat cocoa brownie bars made with egg whites, nonfat yogurt, and cocoa powder instead of butter and chocolate. Fudgy brownie cookie bars dusted with powdered sugar.

This recipe can be made with the regular and rapid bake cycles.

Light Weight Watchers banana French toast with vanilla yogurt topping and caramelized banana slices. Reduced-calorie bread and egg substitute keep it guilt-free.

Creamy white beans bound with garlicky spinach puree and soft bread crumbs, seasoned with oregano and thyme. A hearty, plant-based side dish with earthy flavor.

Creamy garlic soup made with a full pound of garlic cloves slow-cooked in olive oil, pureed with chicken broth, and finished with milk. Surprisingly mellow and silky.

Low-fat roasted vegetable stock made with caramelized onions, carrots, leeks, and celery. This vegetarian brown stock adds deep, savory flavor to soups, risottos, and sauces without a drop of meat.

Pressure cooker lamb stew with potatoes, carrots, and onions. Hearty chunks of meat and vegetables in a thick gravy, done in just 45 minutes.

Oven-braised pheasant with sauerkraut, bacon, juniper berries, and white wine. Legs slow-cooked until tender in the kraut, breasts roasted separately to keep them juicy.

Grilled polenta cake with orange blossom yogurt, fresh strawberries, and pistachios. A sophisticated Middle Eastern-inspired dessert built from pantry staples and summer fruit.

Quick beef stew uses canned vegetables and pre-cooked beef cubes warmed in beef gravy with onion and bay in the microwave. Ready in 15 minutes for a budget-friendly weeknight dinner.

Gf Pat's Brown and White Rice Flour Breads and Buns recipe

Scottish "Braveheart" chicken, beef and leek soup. Adapted from The Frugal Gourmet

Slow-simmered beef stroganoff with red wine, mushrooms, and fresh dill, finished with sour cream and served over buttered noodles or rice. Hearty Sunday-supper take on a Russian classic.

French ratatouille of eggplant, zucchini, peppers, tomato, onion and garlic, stewed in olive oil with thyme and bay leaf. Each vegetable cooked separately first so nothing turns to mush. Serve hot or cold.