Recipes from French cuisine

Course:
appetizer
beverage
breakfast
cake
condiment
dessert
entree
lunch
salad
sandwich
sauce
side dish
snack
soup
steak
stew

Base:
Beef
Bread
Dairy
Diabetic
Easter
Egg
Fruit
Gluten free
Grain
Lamb
Low fat
Other
Pasta
Pork/Ham
Poultry
Rabbit
Salmon
Seafood
Turkey
Vegetables
Venison

Difficulty:
Easy
Intermediate
Difficult
Expert

Ethnicity:
Afghan cuisine
Arab cuisine
Armenian cuisine
Australian cuisine
Austrian cuisine
Bulgarian cuisine
Burmese cuisine
Cajun/Creole cuisine
Canadian cuisine
Chinese cuisine
Choose from list
Croatian cuisine
Cuban cuisine
Danish cuisine
Dutch cuisine
Ethiopian cuisine
Filipino cuisine
French cuisine
German cuisine
Great Britain
Greek cuisine
Hungarian cuisine
Icelandic cuisine
Indian cuisine
Indonesian cuisine
Irish cuisine
Israeli cuisine
Italian cuisine
Jamaican cuisine
Japanese cuisine
Jewish cuisine
Korean cuisine
Mexican cuisine
Moldovan cuisine
New Zealand cuisine
Polish cuisine
Polynesian cuisine
Portuguese cuisine
Roman cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
Spanish cuisine
Swedish cuisine
Thai cuisine
Turkish cuisine
US cuisine
Vietnamese cuisine

Holiday:
Christmas
Easter
Halloween
Passover
Thanksgiving
Valentine's Day

Health:
Diabetic
Fat Free
Gluten Free
Low Cal
Low Carb
Low Fat

Time:
Less than 1 Minute
1-10 Minutes
10-30 Minutes
30-60 Minutes
60+ Minutes

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Course	Base	Ethnicity	Preparation Time	Keywords

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Dish Name	Comments
Aioli Submitted by Chef	French cuisine recipe
Aioli Platter Submitted by Chef	French cuisine recipe
Aioli Sauce Submitted by Chef	Great with fish. Makes 1,5 cup for 6 servings
Aioli Sauce 2 Submitted by Chef	French cuisine recipe
Aioli Sauce 3 Submitted by Chef	French cuisine recipe
Aioli Sauce 4 Submitted by Chef	I find a recipe in my Encyclopedia of Cooking by JoAnna Morris for aioli.
Aioli Sauce 5 Submitted by Chef	Giovanni de Bourbon-Sicily, French Vogue Note: If you omit the raw egg, you still get a nice sauce. According to an ancient proverb, "Garlic is as good as 10 mothers." If the latest flu bug has hit your house--and whose has escaped--you may be ready to test claims for garlic's medicinal powers. Since 1983, the National Library of Medicine has gathered 125 scientific papers on the therapeutic potential of garlic. They've found some interesting material. It's clear that allicin, the smelly compound in garlic, is an antibiotic--but only if taken raw. Heat destroys the elements that have antibiotic properties. Raw or cooked, garlic can also work as a decongestant and expectorant for common colds and bronchitis. Regularly eating raw garlic seems to act as a deterrent for these ailments, according to Dr Irwin Ziment. A Dr Abdullah, who eats a couple of raw garlic cloves a day, claims he has not had a cold since 1973. Admittedly, eating raw garlic won't help your social life but Kyolic, a deodorized garlic compound from Japan, may allow you to have good health and good friends. I've also heard of fresh garlic imported from Japan that supposedly is deodorized. If any of you have found it in local stores, let us know. It would be interesting to hear if it lives up to the claims made for it. Since having the flu is no fun, this may be a good time to take your chances and share some pungent garlic dishes with friends and family--for health's sake. It's easy to add minced fresh garlic to hummus or tabbouleh, Mid-Eastern dishes you can buy in many deli's and natural food stores. If you're brave, you can try my grandmother's cold cure. Spread a slice of black bread with butter, then layer thin slivers of raw garlic all over the bread. Eat this and it'll cure what ails you...or keep everyone so far away that no germs will reach you! Aioli is a milder way to enjoy raw garlic. This French condiment, a sort of mayonnaise, is a puree of garlic, boiled potatoes, olive oil and egg. Serve it with chicken, grilled fish, dolloped into soup and on vegetables.
Aioli Sauce 6 Submitted by Chef	Sauce for seafood.
Baked French Toast Submitted by Chef	French cuisine recipe
Chouchouka Submitted by Chef	French cuisine recipe
Choukchouka Salad Submitted by Chef	French cuisine recipe
Christmas Eggnog French Toast Submitted by Chef	Per serving: 19 g fat; 52 mg cholesterol; 9 g protein; 40 g carbohydrates; 543 mg sodium
Cipate au Salmon (Layered Salmon Pie) Submitted by Chef	French cuisine recipe
Eggplant and Roasted-Red Pepper Terrine Submitted by Chef	French cuisine recipe
French Apple Clafouti Submitted by Chef	French cuisine recipe
French Cabbage Salad Submitted by Chef	* Wilted cabbage salad with bacon -- This is a wonderful thing to do with cabbage. With no garlic, and using cider vinegar, it becomes German cabbage salad. Adding sour cream to that makes Danish cabbage salad. * Cut the vinegar with a little water if you don't like very sour things
French Country Potato Salad with Turkey Submitted by Chef	French cuisine recipe
French Fried Ice Cream Submitted by Chef	French cuisine recipe
French Honey Bread Submitted by Chef	French cuisine recipe
French Hot Dogs Submitted by Chef	French cuisine recipe
French Meat Loaf Submitted by Chef	Per serving: 23g protein, 15g fat, 7g carb., 214mg sodium, 70mg chol., 270calories.
French Onion Soup Submitted by Chef	French cuisine recipe
French Potato Salad Submitted by Chef	French cuisine recipe
French Potato Salad with Bacon Submitted by Chef	French cuisine recipe
French Potato Salad with Tarragon Vinaigrette Submitted by Chef	French cuisine recipe
French Silk Pie Submitted by Chef	French cuisine recipe
French Style Ice Cream Submitted by Chef	French cuisine recipe
French Toast Bake Submitted by Chef	French cuisine recipe
Liberty House Fondue Submitted by Chef	French cuisine recipe
Orange French Toast Submitted by Chef	French cuisine recipe
Oven French Fries Submitted by Chef	French cuisine recipe
Pate of Chicken Liver Submitted by Chef	French cuisine recipe
Paupiettes De Bananes Aux Jambon Submitted by Chef	* Bananas with ham and paprika -- This comes from the "Vogue French Cookery Book." It seems to go down rather well as an appetizer, although it would make a nice supper snack, I suppose. Nigel Titley British Telecom, Ipswich, UK
Peppered Hot-Smoked Salmon Nisoise Submitted by Chef	French cuisine recipe
Roasted rack of lamb provencale Submitted by Chef	French cuisine recipe
Savory Frosted French Bread Submitted by Chef	French cuisine recipe
Sourdough French Bread Submitted by Chef	French cuisine recipe
Tomato French Dressing Submitted by Chef	Per tablespoon: 15 cal, a trase of fat.
Wild Salmon with Beurre Blanc Nantais Submitted by Chef	French cuisine recipe
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