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| | French | |
|  | A Croque Monsieur Salad
3 tb Olive oil 1/2 ts Butter
1 1/2 tb Red wine vinegar 3 Cloves garlic, minced
Juice of 1/4 lemon 1 c Julienne strips cooked ham
1/2 ts Dijon musta
Aubergines a la Toulousaine (Eggplant A La Toulouse)
1 md Eggplant 2 tb Snipped parsley
1/4 c Salad oil 1 cl Galic, minced
3 lg Tomatoes, peeled 1 tb Salad oil
2 c Fresh bread cubes
Barb's Special Sweet Breads Part 5
Barb's Special Sweet Breads Part 5
Beurre Maitre D'hotel
1/4 lb Sweet butter 1 tb Freshly minced parsley
1 ts Fresh lemon juice 1/2 ts Salt
- (amount may be doubled) 1/2 ts Freshly ground pepper
This basic recipe is ve
Blueberry Cheese Cake
Boudin Blanc I - (Sausage-Making Cookbook) French
2 1/2 lb Pork butt, fine ground 3 ts Quatre-epices
2 1/2 lb Chicken breast, fine ground 20 ea Eggs
2 tb Salt 6 tb Rice flour
3 ts White Pepper 6
Bread Pudding with a French Flair
Cassoulet
1 lb White navy beans 1/4 lb Slab of bacon
1 sm Duck - cut into 3/4-in cubes
- cut into 8 serving pieces 2 tb Minced garlic
1/2 lb Pork stew meat
Challah French Toast
-MICHAEL HATALA (RJHP21A) 1 ts Cinnamon
6 Eggs 1/4 ts Salt
1/2 c Heavy cream, half-and-half 4 tb To 6 T clarified butter
-or milk
Chicken in Wine (French) - Coq Au Vin
1 1/2 tb Butter Freshly ground black pepper
1 tb Oil 1/2 ts Thyme
125 g Salt pork, ham or bacon, 2 Bay leaves
-chopped
Chicken Parisienne
6 md Chicken breasts 1/2 c Dry white wine, vermouth
10 1/2 oz Cream of mushroom soup -(optional)
Salt and Pepper 1 c Dairy sour cream mlxed with
Pa
Cinnamon French Toast *****
1 ea X Lge Egg, beaten 1/4 ea 4 tsp Ground Cinnamon
1/4 ea 4 cup Milk 3 ea X Slices Bread
1 ea Tsp Vanilla extract
This is an excellent source of
Coq Au Vin - Chicken Braised in Wine
2 1/2 lb Chicken, cut-up 1 c Chicken broth
1 Clove garlic, crushed 8 sm White onions, peeled
1 ts Salt 1 c Burgundy wine
1/4 ts Pepper
Country French Chicken
2 lb Meaty Chicken pieces, 1/2 c Coarsly chopped carrot
-(breast halves, thighs, 1 md Onion, cut into sm wedges
-drumsticks) 1 cl Garlic, minced
Non
Crusty French Bread
1 tb Dry yeast 1/4 ts Sugar
1/2 c Warm water 3 c White flour
1 ts Salt Cornmeal
2 tb Vegetable oil
In
Escargot a la Bourguignonne
1 c Soft butter 2 tb Brandy
1/4 c Finely chopped parsley 32 ea Canned French snails
2 ea Shallots, finely chopped 32 ea Snail shells
1 ea Clove garlic, finely chopp
Escargot En Croute
Escargots
1 c Butter; softened 1 ts Brandy
2 tb Chopped shallots 1 ts Lemon juice
2 tb Chopped garlic 1/2 ts Salt
2 tb Champagne or white wine 1 pn Pe
Escargots Bourguignonne
3/4 lb Sweet butter 1/4 ts Salt
2 tb Shallots 1 ds Pepper
Clove garlic 1 pn Nutmeg
2 tb Chopped parsley 4 Dozen S
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