French appetizers/16 recipes

Marinated steamed broccoli and cauliflower, really brings tons of tasty flavor, enjoy delicious fresh vegetables.

Literally means "white food". Blancmange is a delicate, quivering snow-white pudding that goes back to the 16th century that was extremely popular in the Victorian age.

Without pancetta or prosciutto, these small treats are still very yummy, with some balsamic glaze drizzling on top. Everyone wants some extra ones.

What to do with day old bread.Don’t throw away.Try this recipe.

A delicious breakfast or brunch can be prepared the night before. You will love how good your house smells when you bake it in the oven the next day.

Sauteed mushrooms are placed on toast, then topped with cheese that's melting away by the heat from the tasty warm mushrooms. A quick, easy, and tasty breakfast, no wonder it's one of the British home cooks' favorite.

French Style Ice Cream ** recipe

Spot this recipe on New York Time, and it sounds great. So I did a few changes, here my version of this light spinach quiche is.

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.

Potatoes, green beans, bacon and mushrooms in a creamy sauce for your slow cooker.

Loaded with veggies and with a hint of sweetness, this chili recipe has been my family's favorite for many, many years.

This recipe makes the perfect appetizer for a busy holiday host!

Oven French Toast recipe

Decorated cookies the grownups will love---they're loaded with toasted almonds and candied orange peel.

Smoked salmon, dill and cream cheese baked into a light and fluffy soufflé. A decadent Sunday brunch favorite in our house.

An easy way to create a tasteful appetizer, similar to the way it is done in Scandinavia or Northern Germany. Preferably you want to use wild caught salmon when it is available or catch-it yourself. The usual caveats when you deal with fresh fish apply. Process it immediately. I had good experience with wild Alaska sockeye salmon which is frozen for a while before it comes into the shop.