191

Swiss

recipes

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Swiss Onion Soup

Posted by Chef Regina V. Smith  

This recipe is an interesting take on a heartwarming classic. From Gourmet magazine's March 1986 issue. MORE»

Recipe #302070

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Swiss-Style Onion Soup

Posted by JackieOhNo!  

Here is a different take on the typical onion soup from Good Food Magazine, January 1988. MORE»

Recipe #297531

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Rigi-Muffins (Switzerland)

Posted by MNgirl  

This recipe is from a book called F.W McNess Cookbook. Furst-McNess Company sold all sorts of products like drink mixes, home remedies,extracts, spices and livestock remedies and more. They were based in Freeport,Illinois. MORE»

Recipe #294191

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Emmentaler and Asparagus Frittata

Posted by Julie B's Hive  

Found on a recipe card in the deli section next to the imported cheeses. MORE»

Recipe #290860

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Swedish Meatballs

Posted by Chef #528574  

Swedish meatball recipe from my mother. Use the meatball recipe below or substitute your favorite meatball recipe. Depending on your tastes, you may want to double the sauce. Best served over cooked egg noodles. MORE»

Recipe #286257

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Quatre Épices - French Four Spice Mix from the Auberge

(1 reviews) Posted by French Tart  

The literal translation of quatre épices is four spices; however, quatre épices rarely contains JUST four spices, but can have anything up to five or six spices in the mixture! This is my own version of quatre épices, a spice... MORE»

Recipe #283280

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Auberge Roast Chicken Rillettes With Armagnac, Thyme and Garlic

Posted by French Tart  

This is my "secret" recipe, that I make for the guests who stay in our Chambres D'Hotes - Bed and Breakfast! (Not so secret anymore!) It is always popular, and makes a nice change from the usual pork rillettes, and it is MUCH lighter in... MORE»

Recipe #282605

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Gigot a La Cuillère - French Slow Cooked Spoon Lamb

(2 reviews) Posted by French Tart  

A classic French Bistro recipe, and one that is SO easy to cook; the lamb in this recipe is cooked after 5 or 6 hours, but 7 hours is the traditional French timing for 'gigot a la cuillère' - a joint that can be carved with a spoon, hence... MORE»

Recipe #281177

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Cheese Fondue

Posted by Bella14Ragazza  

From the cookbook, "The Lost Recipes" by Marion Cunningham. MORE»

Recipe #280861

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Slow Cooker/Crock Pot Swiss Steak

Posted by Chef~Kyle~In Middle Skool  

This is another delicious slow cooker recipe! Serves 4. MORE»

Recipe #280718

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Easy Cheesy Zucchini Gratin

(1 reviews) Posted by Sharon123  

Adapted from the Barefoot Contessa show, this is easy to make! Oh, and did I mention it's delicious too?! MORE»

Recipe #279667

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Claypot Swiss Chicken and Mushrooms

Posted by Jewelies  

We had this the other night for dinner and enjoyed it a lot. Served this over rice. MORE»

Recipe #277183

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Cheese Fondue

Posted by Sous Chef Sue  

My daughter's favorite meal! MORE»

Recipe #273738

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Vienna Sugar Cookies

Posted by Felina  

I have had this recipe on a tiny piece of paper for years. I always panic when I think I have lost it because I have not been able to find these on the net. I may have a picture for you in the next day or two - if I remember to take one before I... MORE»

Recipe #272534

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Après-Ski Holiday Hot Chocolate With Brandy and Cream

(1 reviews) Posted by French Tart  

This spiced cinnamon hot chocolate is liberally laced with brandy and topped with whipped cream, it is the type of hot chocolate I remember drinking après-ski in Germany and in the French Alps. It is the perfect drink to warm your tingling... MORE»

Recipe #272173

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Cheese Omelette (Omelette Au Fromage)

(2 reviews) Posted by -GEORGE-  

This recipe comes from Urbain Dubois & Emile Bernard, "La Cuisine classique", 1864. Yes 1864. The flavor is great, and placing the parmesan cheese into the eggs separates the cheese flavors. Preparation time includes grating the... MORE»

Recipe #271739

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A Symphony of French Chocolate Truffles

Posted by French Tart  

A Symphony or rather a selection of fresh cream chocolate truffles, this is my basic recipe with a few indulgent added extras.......such as toasted almonds, stem ginger with brandy or rum! These decadent rich truffles are perfect to finish of a... MORE»

Recipe #271012

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Magenbrot (Gingerbread Speciality)

Posted by Thorsten  

Magenbrot are a gingerbread type of very traditional Christmas Cookies in Germany and Switzerland. Often sold on Christmas markets. The brown color comes from the dutch cocoa used. Stomach friendly spices like cinnamon, cloves or nutmeg and not... MORE»

Recipe #268714

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Creamy Blue Cheese Fondue

Posted by KathyP53  

For Blue Cheese lovers from our local Chef Lou. MORE»

Recipe #263885

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German Country Style Sourdough Rye Bread With Caraway Seeds

(1 reviews) Posted by French Tart  

When I lived in Germany I loved all the different types of breads that were on offer; so many different textures and flavours - lots of them with seeds, onions, cheese and grains. This has to be my all time favourite however - a light and slightly... MORE»

Recipe #263071

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