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Mollet Eggs Florentine by B InnesA Mollet Egg is one that is cooked not quite hard. It lies inbetween a soft boiled egg and one cooked hard. The whites are well set and the yolk is still partly runny. A Mollet Egg Florentine is an egg cooked not quite hard served with spinach. One of my past times is to go through very old cook books and I found one"The… |
1 vote
2268 views
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Coquilles St. Jacques by B InnesSimple to prepare yet elegant appetizer or entree |
1 vote
3419 views
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Broiled Flounder Amandine by B InnesDelicious fish with a wonderful nutty lemony butter sauce. |
2 votes
4007 views
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Blueberry Clafouti by Salad FoodieThe bounty of fresh fruits in summer is an ideal time to make clafouti, a baked French dessert or breakfast dish with a batter or crepe-like topping. Traditionally black cherries are used, but plums, cranberries, blackberries and others work well. I like the delicate elegance of the clafouti, distinctly different from fruit cobblers… |
1 vote
2389 views
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Pork fillet with aromatic herbs by Nazzareno Casha
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2 votes
2318 views
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Creme Brulee by Dave ForestCrème Brulee is actually easier to make than many people think. The trick is scalding the cream. Simply put it in a pot and bring to a boil. When the cream starts to foam up, shut it off. That's it! This recipe makes twenty-four Brulees, but you can reduce the recipe to make the amount you need. |
1 vote
1534 views
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Steak Au Poivre & Cognac Sauce by B InnesA wonderful recipe with a great sauce makes a great dinner |
1 vote
3487 views
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Steak Au Poivre - Pepper Steak & Cognac Sauce by B Innesa great steak recipe |
1 vote
3055 views
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Low Calorie and Delish, Coq au Vin by Skinny Kitchen with Nancy FoxThis is a wonderful low calorie and low fat version of the French classic chicken dish. The French pronunciation is kɔk o vɛ̃. It’s so easy and straightforward. I’ve served it many times and everyone loves it. My version uses white wine instead of red wine, which creates a lighter tasting sauce and is cooked on the stove top instead… |
1 vote
2435 views
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A Refreshing Combination of Nutritious Carrots and Mint by Nathan WillowCarrots are easily one of the healthiest and most colorful vegetables to have in a cake recipe. The vibrant color of orange alone whets your appetite before you even start to think about its nutritional value. With the added bonus of minty green goodness, you have a sparkling tribute to healthy goodness (and fresh breath). |
1 vote
3720 views
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A Delectable Birthday Decadence by Nathan Willow"To see a world in a grain of sand and heaven in a wild flower, Hold infinity in the palm of your hand and eternity in an hour." William Blake said it best in this poem about being a child. Celebrate your child's first birthday with this chocolate cake recipe. Feel like a child with this rich, luscious, creamy, mouth-watering,… |
1 vote
4095 views
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Tarte fine au roquefort et aux raisins by MichelDélicieux accompagné d’une salade amère |
1 vote
1968 views
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Low Calorie, Quick and Delish, Coq au Vin by Skinny Kitchen with Nancy FoxThis is a wonderful low calorie and low fat version of the French classic. It’s so easy and straightforward. I’ve served it many times and everyone loves it. My version uses white wine instead of red wine, which creates a lighter tasting sauce and is cooked on the stove top instead of the oven. The skinny on one serving is 234… |
1 vote
3730 views
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Simple to Make, Very Versatile and Deliciously Skinny, Roasted Ratatouille by Skinny Kitchen with Nancy FoxRatatouille is a simple and healthy vegetable dish usually loaded with succulent Mediterranean vegetables. We love how many ways to serve this glorious vegetable dish. Once roasted, you can scramble with eggs, stuff a baked potato or serve… |
1 vote
3697 views
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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
3158 views
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