course and appetizers and cuisine and french

375

Recipes

Chilled Summer Lettuce, Lovage and Garden Pea Soup

Posted by French Tart  

A delightful and refreshing chilled soup for summer - this savoury soup takes its flavour from freshly chopped lovage leaves, which impart a savoury, lemony and celery-like taste. I like to serve this pale green soup in clear glass bowls for... MORE»

Recipe #379954

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Take a Big Bite French Onion Dip

Posted by Sharon123  

This is made with sweet onion, cooked until they carmalize and mixed with sour cream and mayo. Good stuff! Recipe courtesy Guy Fieri for Food Network Magazine. MORE»

Recipe #377057

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Camembert and Walnut Pate

Posted by swissms  

Published in Bon Appetit, May 1994. If the Camembert is very strong, increase the amount of cream cheese to taste. Serve with toasted baguette slices and assorted crudites like endive and red bell pepper strips. MORE»

Recipe #376092

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Karen's Smooth French Milk Mussels

Posted by ~Rita~  

These mussels have the taste of anise from the tarragon,chervil and further complemented with Pernod Ricard. Yes! You can use Absinthe or any liquor that has an anise flavor like Ouzo or Sambuca. Milk in the title is not only because of the cream... MORE»

Recipe #376008

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Twisted Chicken Wellington

Posted by heres_johnni  

This recipe is based off of http://www.recipezaar.com/Chicken-Wellington-Puff-Pastry-Wrapped-Chicken-149540 but as I and my family have a severe aversion to mushrooms, I edited it a bit. I also ran out of patience and decided to tear up my chicken... MORE»

Recipe #375526

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French Onion Tartlets

Posted by Sharon123  

Great little appetizers that will get rave reviews! This is a Rachael Ray recipe from her episode:30 Minute Passport to Quebec! Enjoy! I changed these up a little :8 MORE»

Recipe #374135

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Left Bank Tapenade Appetizer

Posted by Katzen  

This is served in a charming restaurant on Paris' Left Bank... simple but elegant. MORE»

Recipe #374024

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Herbed Chevre Spread

(2 reviews) Posted by Katzen  

A simple and tasty soft cheese and herb spread. Serve with crusty bread. This cheese can be presented formed into a ball and rolled into toasted walnuts or almonds, or packed into a dish and drizzled with olive oil. MORE»

Recipe #373991

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Savory Palmiers

(1 reviews) Posted by LifeIsGood  

Frozen puff pastry becomes your best friend in this recipe. (I didn't have a box on hand when writing up this recipe so the 16 oz. is a guess. Just buy one box with 2 sheets of puff pastry.) It's so easy to use and is available in the freezer... MORE»

Recipe #373693

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Spicy Cheese Rounds

(1 reviews) Posted by Jamilah's Kitchen  

These cheese rounds, a little zippy from the cayenne pepper. Posted for ZWT 5. MORE»

Recipe #373329

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Coquilles St. Jacques

Posted by TxGriffLover  

This recipe comes from the "Big Book of Appetizers" cookbook. If you are lucky enough to have some scallop shells (think garage sale!) they make the best presentation of the tender briny scallops in rich cream sauce served in the... MORE»

Recipe #373094

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Pink Champagne & Cream Fondue

Posted by CaliforniaJan  

Eating fondue ialways feels like a party and this recipe is especially festive, particularly if you serve glasses of pink champagne with it. MORE»

Recipe #372989

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Sweet Nutty Brie

Posted by alligirl  

From Joan of Arc; posted for ZWT 5. I have made this before and it is decadent! MORE»

Recipe #372944

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Buckwheat Crepes

Posted by Dreamer in Ontario  

DH loves buckwheat crepes and I found this recipe in The Best Recipes in the World by Mark Bittman. Thes crepes are a common snack food in Brittany. They can be filled with almost anything savory. The batter should be allowed to sit for an hour... MORE»

Recipe #372791

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Garlic and Herb Cream Cheese (France)

Posted by Sydney Mike  

This recipe comes from the internet & was found on allrecipes.com. Preparation time does not include the 8 hours or so for the mixture to chill. MORE»

Recipe #372666

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Brie Cheese Appetizer (France)

Posted by Sydney Mike  

This recipe was found on the internet at allrecipes.com. I was particularly intrigued with the use of puff pastry in it! MORE»

Recipe #372645

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Escargots De Bourgogne

Posted by daisygrl64  

French Cuisine. From www.justfrance.org Serve as appetizer. MORE»

Recipe #372590

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Sea Scallops & Baby Fennel Provençal

(1 reviews) Posted by Bella14Ragazza  

From figsbaywine.blogspot.com Originally called for "1 good-sized glass white wine" but wrote it as 1 cup. Serves 2 as a main course or 4 as an appetizer. MORE»

Recipe #372424

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Onion and Brie Tidbits

Posted by spiritussancto  

very simple and so addictive! came up with this for a tea party and it's worth the indulgence of cheese wrapped in puff pastry! MORE»

Recipe #372384

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Can-Can Canapés! Boursin Baguette Bruschetta

(3 reviews) Posted by French Tart  

Ooh la la! Let's do the can-can, have our canapés and eat them with wild high-kicking abandon! The full flavour and creamy texture of Boursin cheese makes an ideal ingredient for party nibbles. These bruschetta are quick and easy to... MORE»

Recipe #372253

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