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Semisweet Chocolate Mousse by MyWeekend Plan“Mousse au chocolat” is French for chocolate mousse. Ask anyone to describe a chocolate mousse and they will generally answer with a texture adjective “fluffy” or “airy.” Taste the sweetness of this classic dessert with every bite you take. Try to make your own semisweet chocolate mousse with this easy recipe today. |
1 vote
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Chicken Ballotine by Veronica's Kitchen
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1 vote
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French Breakfast Muffins by RecipeKingFrench Breakfast Muffins is a delicious recipe that can be used for breakfast, brunch, a snack or even dessert. This was a very popular recipe from the 1970’s. Great for Thanksgiving and Christmas also. Cinnamon, sugar, nutmeg and butter combine together to bring out the flavor of doughnuts. A quick(15) minutes of prep time and 35… |
1 vote
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Madeleines by ChristineI had been longing to make madeleines or small French Sponge Cake for quite some time. All this while, I postponed the idea of making madeleines because I could not find the shell shaped molds typically designed for madeleines. I thought I would not be exactly baking madeleines if I didn't bake the cake in pans with shell-shaped… |
2 votes
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Chocolate Filled Lemony Brioche by kristy
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1 vote
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Brown Sugar Caramel Souffles by SyiI first made these in culinary school for extra credit with one of my Final Practical meals. *The cooking time noted reflects the (approximate) TOTAL cooking & baking times. |
1 vote
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DRUNKEN ROASTED PEARS WITH BLUE CHEESE, CRANBERRIES AND HONEY by Angellove's CookingAdapted from Ina Garten My DRUNKEN ROASTED PEARS WITH BLUE CHEESE, CRANBERRIES AND HONEY creation is a decent challenge for all fans of culinary experiments and flavor combinations – a special surprise for a special occasion. |
1 vote
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Fondue - Gouda/Gruyere & Bacon by Michael ChenA really tasty (albeit decandent) fondue. I've done this for a cocktail party & for an X-mas appetizer. It always goes over well (though if only a few people, it will fill them up). The stirring in figure-eight is important, otherwise, the dipping foods are not (everything goes well dipped in cheese & bacon). How much flour to add… |
1 vote
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Fancy French Inspired potato casserole by Bria Sinnottcasserole is a french word, after all! The Brie and Leek make this extra-ordinary! |
2 votes
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Profiteroles with Milky-Caramel Cream Filling by Angellove's Cooking
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1 vote
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ROAST CHICKEN Les Paresseux AND Pumkin Flan!! by Mia S RoseRoast chicken the french way and a lovely savory cheesy flan to go with it !! Step by step pics too! |
1 vote
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Petits Choux au Fromage by Chef Smith* A savory version of Pate A Choux that many upscale restaurants use as a filler at the beginning of a meal or as an appetizer for those who are waiting for their tables. |
1 vote
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Gourmet Liver Paté by anna dNot your ordinary chopped liver! This finds a special place on our Christmas table. |
1 vote
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Zucchini & Cheese Gratin by jessica warnerDelicious and beautiful...the French way. Serves 4-6 Prepared in 25 minutes Cooks in 35 - 45 minutes. |
1 vote
1670 views
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Pate A Choux by Chef SmithPronounced: (pat A chew) This Cream Puff Paste, like a béchamel sauce, should be in every cook’s memory! This paste can become savory with cheese, dessert cream puffs with sugar, and gnocchi with mashed potatoes… |
1 vote
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