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French appetizers & snacks recipes costing less than $2.0 per serving

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	Mushrooms with Butter, Garlic and Croutons This is a delicious and easy to make mushroom dish. It tastes as good as fancy stuffed mushrooms, but is half…	Nancy Miyasaki Jun 2008 Intermediate	5 votes 2 reviews 15159 views
	Amazing Cranberry-Pumpkin Pastries Every Fall I pick several "sugar pie pumpkins," bake them and freeze in 16 ounce increments. This way I have…	Robyn Savoie Oct 2013 Advanced	1 vote 5 comments 4353 views
	Hollandaise Sauce	Chef Smith May 2011 Professional	1 vote 1513 views

	Hollandaise Sauce This recipe uses clarified butter to emulsify the sauce. To keep this sauce from breaking, keep it warm, but not hot. Equipment: wire whisk	myra byanka Dec 2012 Professional	1 vote 2929 views
	Jacques Pepin's Ravigote Sauce Including this here so I can always find it -- wonderful on poached salmon.	Phyllis Smith Feb 2012 Intermediate	1 vote 2682 views
	Strawberry Ice Cream More like gelato because there is little cream in it. It really highlights the strawberries. You may reduce sugar if your strawberries are sweet…	K. Garner Aug 2012 Intermediate	1 vote 2568 views
	Kir Royal Kir is a popular French cocktail made with a measure of crème de cassis (black currant liqueur) topped up with white wine. Equipment: Peg…	Kaiz Mar 2011 Advanced	1 vote 1915 views
	Mini Italian Quiches A delicious quiche inspired by the more traditional Italian Quiche but made into individual servings for parties, pot lucks and picnics! Or simply…	Sheryl Dennett Sep 2010 Intermediate	1 vote 2417 views
	French razzleberry cream pie	Mack Scarborough Oct 2013 Advanced	1 vote 2194 views
	Petits Choux au Fromage * A savory version of Pate A Choux that many upscale restaurants use as a filler at the beginning of a meal or as an appetizer for those who are…	Chef Smith May 2011 Professional	1 vote 3158 views
	Quiche with Beet Greens	Beth Mar 2012 Beginner	1 vote 1456 views
	Mini Quiche Most people believe that the quiche originates from France, and it is fair to say that in its traditional form, attributing origin to the French is…	Chef Smith Jan 2011 Professional	1 vote 2533 views