French Beef Stew

French Beef Stew Recipe By:CORWYNN DARKHOLME “Quick and easy, this is a very hearty stew, in truth, a meal in itself. Serve with warm crusty French Bread, if desired.” Ingredients 1 1/2 pounds cubed beef stew meat 1/4 cup all-purpose flour 2 tablespoons vegetable oil 2 (14.5 ounce) cans Italian-style diced tomatoes 1 (14 ounce) can beef broth 4 carrots, chopped 2 potatoes, peeled and chopped 3/4 teaspoon dried thyme 2 tablespoons Dijon-style prepared mustard salt and pepper to taste Directions Combine meat and flour in a large plastic food storage bag and toss to coat evenly. In a 6 … Continue reading French Beef Stew

French Baguettes

French Baguettes Prep 15 m Cook 25 m Ready In 1 h 50 m Recipe By:Judy Taubert “Great eaten fresh from oven. Used to make sub sandwiches, etc.” Ingredients 1 cup water 2 1/2 cups bread flour 1 tablespoon white sugar 1 teaspoon salt 1 1/2 teaspoons bread machine yeast 1 egg yolk 1 tablespoon water Directions Place 1 cup water, bread flour, sugar, salt and yeast into bread machine pan in the order recommended by manufacturer. Select Dough cycle, and press Start. When the cycle has completed, place dough in a greased bowl, turning to coat all sides. Cover, … Continue reading French Baguettes

Chicken Cordon Bleu II

Chicken Cordon Bleu II Prep 15 m Cook 45 m Ready In 1 h Recipe By:Behr “‘Cordon Bleu’ is a French term, literally translated as ‘blue ribbon’, that originally referred to an award for culinary excellence given to women cooks! The term can now apply to any superior cook (yes, men too), and also to this dish (chicken, ham and Swiss cheese slices, breaded and sauteed). This yummy version adds paprika and a creamy white wine sauce worthy of its own blue ribbon. Two blue ribbon tastes in wedded bliss — Chicken Cordon Bleu II!” Ingredients 6 skinless, boneless chicken … Continue reading Chicken Cordon Bleu II

French Bread

French Bread An American version of the classic French bread. Spray or brush with cold water during baking for a crispy crust. The bread is best eaten the day it is made. Yield: 1 loaf Ingredients 1¼ cup water 3¼ cup bread flour 1 tsp salt 1 tsp sugar 2¼ tsp RED STAR Active Dry Yeast 3 Tbsp cornmeal Instructions In large mixing bowl, combine 2 cups flour and other dry ingredients. Heat water to 120º to 130ºF. Combine dry mixture and water on low speed; beat 2 to 3 minutes on medium speed. By hand, stir in enough remaining flour … Continue reading French Bread

French Bread Rolls to Die For

French Bread Rolls to Die For By Marie Photo by AlesaG Prep Time: 30 mins Total Time: 50 mins Yield: 16 rolls About This Recipe “The title says it all! Prep time does not include rising time.” Ingredients 1 1/2 cups water 1 tablespoon active dry yeast 2 tablespoons sugar 2 tablespoons olive oil 1 teaspoon salt 2 of 3French Bread Rolls to Die For Ingredients 4 cups bread flour Directions Mix together warm water, yeast and sugar and let stand for about 10 minutes. In large bowl, combine yeast mixture with oil, salt and 2 cups of the flour. … Continue reading French Bread Rolls to Die For

French Bread, Hoagies, and Buns

French Bread, Hoagies, and Buns Posted By kate jones On 09.10.2008 @ 11:01 pm French Bread, Hoagies, and Buns Our Best Bites Ingredients: 1 Tbsp. yeast 1 1/2 c. warm water 1 1/2 Tbsp. sugar 1 tsp. salt 4-5 1/2 c. flour 3 Tbsp. vegetable oil 1 egg, separated 2 Tbsp. cold water Instructions: Combine yeast, water, and sugar in large mixing bowl and allow to stand 10 minutes or until bubbly. Add salt, vegetable oil, and egg yolk (set white aside for later) and combine. Add 3 c. flour and mix well until combined. Add enough remaining flour to make … Continue reading French Bread, Hoagies, and Buns

French Spring Soup

French Spring Soup Prep 25 m Cook 35 m Ready In 1 h Recipe By:PAPERGODDESS “I make this during asparagus season when my husband’s patch is producing a lot. It is very fresh tasting, and the longer it sits, the better it is.” Ingredients 1/4 cup butter 1 pound leeks, chopped 1 onion, chopped 2 quarts water 3 large potatoes, chopped 2 large carrots, chopped 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces 1/3 cup uncooked long-grain white rice 4 teaspoons salt 1/2 pound fresh spinach 1 cup heavy cream Directions Melt the butter in a large … Continue reading French Spring Soup

Coquilles St. Jacques

Coquilles St. Jacques Prep 30 m Cook 20 m Ready In 1 h Recipe By:DOREENB “This is a great elegant dish for a dinner party and can be made ahead…DELICIOUS!” Ingredients 1/2 cup dry bread crumbs 5 tablespoons melted butter 6 ounces shredded Gruyere cheese 1 cup mayonnaise 1/4 cup dry white wine 1 tablespoon chopped fresh parsley 1 pound sea scallops, quartered 1/2 pound button mushrooms, sliced 1/2 cup chopped onion Directions In small mixing bowl, toss the bread crumbs with 1 tablespoon of melted butter; mix thoroughly and set aside. In another small bowl, combine the cheese, mayonnaise, … Continue reading Coquilles St. Jacques

Coquilles Saint Jacques

Coquilles Saint Jacques Prep 45 min Total 1 hr 5 min Servings 6 Ingredients 1 1/2 lb bay scallops* 1 cup dry white wine, nonalcoholic white wine or chicken broth 1/4 cup chopped fresh parsley 1/2 teaspoon salt 2 tablespoons butter or margarine 6 oz mushrooms, sliced (2 cups) 2 shallots or green onions, chopped (2 to 3 tablespoons) 3 tablespoons butter or margarine 3 tablespoons Gold Medal™ all-purpose flour 1/2 cup half-and-half 1/2 cup shredded Swiss cheese (2 oz) 1 cup soft bread crumbs (about 1 1/2 slices bread) 2 tablespoons butter or margarine, melted Steps 1 Lightly grease … Continue reading Coquilles Saint Jacques

Classic French Coquilles Saint-Jacques Recipe

Classic French Coquilles Saint-Jacques Coquilles St Jacques is one of the classics of the French kitchen, simple to make and so delicious to eat. You can choose which size of scallop you use, the King size are large meaty offerings or the small Queenies which are little nuggets of sweet scallop. This Coquilles Saint-Jacques recipe is traditionally served on little scallop shells, but ovenproof ramekins are a great substitution. The recipe features both scallops and mushrooms, sautéed in butter with seasonings, and then made even richer with a Gruyere and a breadcrumb topping. Coquilles Saint-Jacques is most often eaten as a first … Continue reading Classic French Coquilles Saint-Jacques Recipe