French appetizers/12 recipes

Warm crab meat salad that's fit for Imperial guests.

This version of the classic green bean casserole lightens the load without sacrificing the flavor or creaminess. Making your own french fried onions adds loads of crispy fried onion goodness.

This is an easy and delicious dish to serve to guests that is easily scale-able. Pair it with a tossed salad and some garlic bread and it makes a quick, easy and elegant meal.

Make your own Matzo bread for use in recipes, or as a low-sodium cracker with great crunch. Perfect for scooping up hummus or dips.

A French daughter sauce from the mother sauce Béchamel. A tasty cheese sauce useful for many dishes including Eggs Florentine and is wonderful to dress up vegetables.

Quinoa pancakes sound like an interesting way to cook quinoa, and these small pancakes turned out delicious. The lemon yogurt sauce was creamy, light and refreshing. These yummy quinoa pancakes can be served as an appetizer or a main dish.

Best Ever French Bread recipe

My wife has an excellent recipe for White Bread brought to this country from her grandmother who was originally from Poland. Makes 5 loaves. Typically, this style of bread would be served with baked ham. However it can go with almost anything. Stale leftovers can make excellent French toast.

These cheesy muffins are perfect with a warm bowl of soup. They can be made as normal size muffins or as mini muffins for an appetizer or crouton.

Sweet baby bell peppers stuffed with a slightly spicy and garlicky mix of cream and jack cheese. Fairly easy to prep and only 10 minutes cooking time.

This is an excellent way to prepare beets. Reminiscent of potato pancakes, shredded beets and carrots are mixed with eggs and then cooked in a skillet until crispy on the outside. The earthy sweetness of the beets go perfectly with the creamy yogurt dill sauce, simply delicious!

Pan seared scallops served on a bed of fennel puree with a sweet Balsamic drizzle. This recipe was inspired by Masterchef New Zealand contestant Rob and I've modified the ingredients and instructions to match those that are commonly available in North America along with experimentation to make the recipe lower in fats yet every bit as flavorful.

Tasty.