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Chicken Cordon Bleu II

Submitted by: Behr

The standard Cordon Bleu swimming in a creamy wine sauce.

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French Baguettes

Provided by: Judy Taubert

Great eaten fresh from oven. Used to make sub sandwiches, etc.

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Chocolate Ganache

Submitted by: INGRIDEVOGEL

Living In: Brisbane, Queensland, Australia

This is a rich, dark chocolate topping or decoration that has lots of uses. It can be whipped as filling or icing, or just poured over whatever cake you like.

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Crepes

Provided by: Erin Nesbit

These traditional crepes are made with eggs, milk, flour, salt and oil.

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Dessert Crepes

Submitted by: ANN57

Essential crepe recipe. Sprinkle warm crepes with sugar and lemon, or serve with cream or ice cream and fruit.

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This recipe makes a sweet dough that is perfect for fruit pies or tarts. A bit of sugar, an egg and vinegar make this dough different from the traditional, but the end result is pastry that is manageable and flaky. Try adding a bit of lemon zest if you 're feeling adventurous.

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French Bread

Provided by: Simple & Delicious

'My husband game me a bread machine for Christmas the year we were married, and I use it about once a week,' notes Janet Vink from Geneseo, Illinois. 'We like slices of this bread with a spaghetti dinner and often use the leftovers for French toast.'

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Pastry Cream

Submitted by: CHRISTINIBEANIE

This is a classic pastry cream often used in bakeries and restaurants. It can be used as a filling for cakes, pies or pastries. To make a lighter filling, fold in plain whipped cream.

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Irish Cream Creme Brulee

Submitted by: Grace Gutberlet

Home Town: Philadelphia, Pennsylvania, USA

Living In: Drexel Hill, Pennsylvania, USA

This creme brulee has a touch of Irish cream making it even more special!

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Chocolate Hazelnut Fruit Crepes

Submitted by: StylinCook

Home Town: Lewiston, Maine, USA

Living In: Auburn, Maine, USA

Can you say yum!!! I had these at a French breakfast restaurant, this recipe is the closest I can get it. Its so quick and easy but looks and taste like a gourmet breakfast! You can use any fruit you would like - strawberries, kiwi, pineapple are all great too !!

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Photo of: Ghirardelli(R) Classic White Chocolate Creme Brulee

Ghirardelli® Classic White Chocolate Creme Brulee

Provided by: Ghirardelli®

White chocolate adds a rich new dimension to this classic dessert.

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Vegan Crepes

Provided by: Siri

This makes a great batter, which then makes a great crepe. Soy milk, hazelnut syrup, water, margarine and flour. Simple. Mix the batter, chill and pour into a hot pan.

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Bordelaise Sauce with Mushrooms

Submitted by: TWIGGS1952

I used to visit the restaurant of a friend who was a chef. He made the best mushroom sauce for beef, but would not share his recipe. After trial and error, I think mine comes very close to his. This haute cuisine sauce makes everyday steaks or roasts into something a little more elegant.

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Pain de Campagne - Country French Bread

Submitted by: violet

Home Town: Crystal Lake, Illinois, USA

Living In: Mchenry, Illinois, USA

For a crusty artisan-style bread, start with a sponge, or 'poolish,' and let the flavors build during a long slow fermentation process.

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Galette des Rois

Submitted by: ULYBERT

Almond filling is sandwiched between rounds of puff pastry to make a splendid cake with a secret inside. This is a popular French cake that celebrates the holiday of Epiphany (January 6th) the day when the 3 Kings visited the Baby Jesus. As part of French tradtion, a bean or small china feve (favor) is hidden in the cake. The person who finds the feve in his or her slice becomes king or queen for the day. The person can also choose someone to be their king or queen and can lead the tradtional dance.

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French Cookies (Belgi Galettes)

Submitted by: KSCREW

Pressed in a galette iron and cooked on the stove, these delicious brown sugar cookies are a Christmas tradition in southeast Kansas.

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Green Onion-Parmesan Mornay Sauce

Submitted by: ChrisC1

Living In: Long Island, New York, USA

This green onion-Parmesan cheese version of the classic Mornay sauce is a great sauce to use with chicken or vegetables. It's perfect over chicken cordon bleu!

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Escargot Mushrooms

Submitted by: MADCOW_COOK

Snails are sauteed in garlic butter and stuffed in mushroom caps. When microwaving the mushroom caps, be careful they don't shrivel. Serve with garlic bread to lap up the running juices.

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Pear Vinaigrette

Submitted by: jill tall

This light and lovely salad dressing made with fresh, ripe pear lends itself well to a simple and elegant salad.

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Tarte a L'oignon (French Onion Pie)

Submitted by: Nadine S

Home Town: Quebec, Quebec, Canada

Living In: Casa Grande, Arizona, USA

A traditional side dish from the Alsace region of France, in the country's northeast corner near the German border, this rich onion tart pairs bacon and caramelized onions in a creamy sauce baked in a pie shell.