A low-carb version of Lox (smoked salmon) and cream cheese that uses scrambled eggs to replace the classic bagel. Rich, creamy, and delicious, it is perfect for celebrating National Cream Cheese and Lox Day or anytime for an impressive Brunch or breakfast offering.
A vegetarian version of Eggs Benedict that replaces the typical ham with spicy Arugula (called Rocket in the UK and Australia).
This is a great way to use up leftover Choux pastry to make quick and easy puffy cheese appetizers.
Create the traditional french onion soup in your crockpot with this easy to follow recipe.
A lighter (less butter) version of Hollandaise sauce with foolproof directions. This lemony creamy sauce is perfect for serving with any kind of fish.
A tasty accompaniment to a French dinner!
Easy stuffed microwave potato that's no-fuss and doesn't heat up the kitchen by using.
Juicy tender pork medallions served with classic French steak Diane sauce for pork tenderloin. This quick and easy pork tenderloin recipe is ready in about 15 minutes flat.
Cheesy juicy stuffed chicken breasts filled with bacon, ricotta and swiss cheese, pan fried until golden and served with a lemony white wine sauce.
Delicate and flaky Tilapia with an orange tarragon cream sauce, perfect for two servings for a quick and seemingly sophisticated dish. Serve with a rice pilaf to make it a meal.
Beef tips marinated in red wine. Pancetta (or bacon), garlic and onion. Simple flavors highlighted by earthy mushrooms, simmered long and slow.
When using any other flour but white, substitute one tablespoon of gluten flour* for regular flour. You can use mixed grains, bran, flax, whole wheat flour, rye flour. Just be sure to adjust the gluten. 100% whole wheat does not turn out too well.
A favorite of ours which goes well with any type of fish, particularly flaky white fish.
A straight up French Bechamel sauce from Woman's Day magazine.
Italian style potato dumplings but made with Paris, France flair. This recipe is a good way to use up leftover Pâte à Choux or Quick change pastry by mixing it with leftover mashed potatoes to create a soft potato dumpling.
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