This Antipasto Loaf recipe contains french bread baguette, philadelphia cream cheese spread, pesto, oil-packed sun-dried tomatoes, kraft grated parmesan cheese and more.
This Garlic and Herb Antipasto Sandwich recipe contains oscar mayer roast beef, kraft kraft provolone cheese, french bread baguette, roasted red pepper, arugula and more.
This Toasted Romano Crostini recipe contains di giorno shredded romano cheese, loaf french bread, green onions, roasted red peppers, kraft real mayo mayonnaise.
It's hard to find a French bistro menu that doesn't serve up classic steak frites (or fries). Letting the steak rest after cooking keeps it juicy by allowing the juices to redistribute throughout the meat.
Italian ragus tend to be long-simmered dishes, but a French ragout is a quicker affair, a thick, cheesy stew. Tossed over pasta, this one is a true fusion, a halfway point between ragu and ragout.
The tempting combo of eggs, spinach, cheese and bacon creates magic yet again in this casserole. French bread dipped in milk creates a savory take on bread pudding.
This Grilled Tomato Salsa Appetizers recipe contains philadelphia cream cheese, kraft zesty italian dressing, cherry tomatoes, french baguette, kraft grated parmesan cheese and more.
This Apple Walnut Bread Pudding recipe contains french bread, cool whip whipped topping, planters walnuts, apples, jell-o vanilla flavor cook & serve pudding and more.
The softest, most tender chocolate cupcake ever, filled to the brim with luscious hot fudge sauce, frosted with whipped, fluffy peanut butter frosting and finished of with French chocolate sprinkles and a chocolate-covered pretzel. This is a chocolate and peanut butter lover dream come true!
Living in rural Tuscany has its advantages - home fed chicken! So many of our dinners consist of chicken but to tell you the truth I had never thought of using mustard with it. So thanks to food52 I came up with a new recipe. I had guests for dinner and wanted to make a more elaborate dish so I chose to use only chicken thighs with a very velvety mustard sauce. I chose to cook the sauce in a French style using the classic method of using chicken stock and a little roux to give the sauce more smoothness. The sage and garlic gave it a really nice taste and I served it with mashed potatoes
This colorful summertime dessert is sure to fly off the potluck table, and it goes together just as fast. Start with a pound cake and layer it with fresh berries and a creamy pudding mixture. It's even better if made the night before.
