Highest Rated
- Rich Tea Biscuits
(5 out of 5) - Preserved Figs (5 out of 5)
- Chicken With Grape Mustard Cream Sauce (5 out of 5)
- Turkey Ranchero (5 out of 5)
- Black Bean Dip 3 (5 out of 5)
- Steak Tartare 1 (5 out of 5)
- A&W Root Beer (5 out of 5)
- Spatzle (Spaetzle Noodles) (5 out of 5)
- Gahb Buttermilk Biscuits (5 out of 5)
- Fluffy Biscuits (5 out of 5)
french Recipes
(Chronologically Listed)
Stuffed French Toast With Strawberry Sauce
Cube bread and layer half in 12″ x 8 1/2″ pan.
Cut cream cheese into small pieces and scatter across bread.
Cover with remaining bread cubes.
Mix eggs, half & half, maple syrup, and melted butter together well.
Pour evenly over bread cubes, pressing down on bread cubes to soak up all the egg mixture.
Cover and refrigerate overnight.
Bake at 350 for 40-50 minutes.
Serve with fresh strawberry sauce recipe follows.
Fresh strawberry sauce 2 cups strawberries, sliced 2 cups strawberry preserves.
Heat together and serve over french toast.
Stuffed French Toast With Blueberry Sauce
Grease a 9 x 13 baking pan.
Remove and discard crust from the bread; cut remaining bread into 1/2 inch cubes.
Cut cheese into 1/2 inch cubes.
Layer half of bread in pan.
Next add cheese, then the remainder of the bread.
Beat eggs and mix with syrup and milk.
Pour egg mixture over bread and cheese.
Cover and refrigerate overnight.
Bake at 375 covered for 15 minutes.
Remove cover and bake an additional 30 minutes.
Cut into squares and serve with blueberry sauce.
Sauce: grate peel from orange and squeeze juice; place in a medium saucepan.
Mix blueberries, sugar, and nutmeg together and add to saucepan.
Bring to a boil, then cook on low heat for 5 minutes.
Sauce can be made ahead of time, then served warm or cold.
Stuffed French Toast With Apricot Glaze
In a small bowl, combine the cream cheese and the almond extract until fluffy.
Stir in the nuts.
Cut the bread into 3/4 inch slices, then make a cut about 2 inches on the bottom of each piece of bread.
It needs to be large enough to create a pocket that will hold about one teaspoon of the cream cheese mixture.
Stuff in the cream cheese mixture.
Beat together the eggs , half and half, milk, vanilla, and cinnamon.
Dip the stuffed bread into the egg mixture and allow it to get thoroughly moist but not heavily soaked.
Cook the bread on lightly greased griddle until golden.
Heat the preserves, slice the apricots into thirds and add to the preserves with the nutmeg.
Drizzle over the cooked toast.
Stuffed French Bread
Hollow out bread pieces, leaving 1/2 inch thick walls.
Spread inside with combine remaining ingredients; pack mixture into bread.
Wrap in plastic; chill several hours.
Cut into 1/2 inch slices.
Stuffed Apricot French Toast
In a mixing bowl, beat cream cheese and 1 teaspoon vanilla until fluffy.
Stir in nuts.
Set aside.
Cut bread into 1 1/2″ thick slices.
Cut a pocket in the top of each slice.
Fill each pocket with about 2 tablespoons of cream cheese mixture.
In another bowl beat eggs, cream, nutmeg and remaining vanilla.
Dip both sides of bread into egg mixture, being careful not to squeeze out the filling.
Cook on a lightly greased griddle until golden brown on both sides.
Place on an ungreased baking sheet.
Bake at 300 fahrenheit for 20 minutes.
Meanwhile combine preserve and orange juice in a small.
Stuffed Baked French Toast
Butter a 9 - inch square baking pan.
Place half of the bread cubes in the botton of the pan.
Scatter the cream cheese over the bread and top with blueberries.
Top with remaining bread cubes.
Mix together the eggs, maple syrup and milk.
Pour the egg mixture over the bread mixture, making sure you wet the top layer of bread.
Cover with foil and refrigerate overnight.
Preheat oven to 350 degrees.
Bake the french toast, covered with foil, for 30 minutes.
Remove foil and bake an additional 30 minutes.
Remove foil and bake an additional 30 minutes.
Remove from oven and let stand 15 minutes before serving with blueberry syrup.
Brunch and it was fabulous!!!
Streamlined French Onion Soup
Combine first 3 ingredients in large nonstick saucepan.
Cover and cook over medium-low heat until vegetables are tender and pale golden, stirring frequently, about 25 minutes.
Add wine, increase heat to high and boil uncovered until liquid is reduced by half, about 5 minutes.
Add beef stock and reduce heat to medium and simmer until vegetables are very tender and liquid is slightly reduced, about 35 minutes.
Preheat oven to 350 degrees.
Arrange bread slices on cookie sheet.
Rub each slice with cut side of garlic clove.
Bake bread until lighly toasted, about 10 minutes.
Sprinkle each slice with 1/2 tablespoon cheese; return to oven and bake until cheese melts, about 3 minutes.
Place bread slices in 4 bowls.
Ladle soup over.
Sprinkle with parsley.
Strawberry Stuffed French Toast
From blue mountain mist; sevierville, tennessee.
Mix cream cheese, jam and nuts.
Cut italian or french bread into diagonal pieces about 1 inch thick.
Cut pocket in each slice.
Stuff with mixture.
Dip into batter, coating both sides.
With skillet onmedium heat, brown both sides in margarine.
Spinach-And-Goat Cheese French Bread Pizzas
Place spinach in a large nonstick skillet coated with cooking spray; cover and cook over low heat 7 minutes or until spinach wilts, stirring occasionally.
Toss with pepper, and set aside.
Slice roll in half lengthwise; place, cut sides up, on a baking sheet.
Broil 2 minutes or until golden.
Combine tomato paste, italian seasoning, and garlic; stir well, and spread over the cut sides of bread.
Top with spinach mixture, egg, and cheese.
Broil 2 minutes or until cheese softens.
Spicy French Toast
In a food processor, combine egg whites, pumpkin pie mix, milk, and cornstarch.
Blend until smooth.
Dip bread slices in egg white mixture.
In a skillet that has been sprayed with cooking spray, over medium heat add bread slices.
Cook 4 minutes per side, or until golden brown.
Turn and continue cooking 3 minutes more.
Remove from pan and keeping warm.
Repeat with remaining bread slices.
Spicy French Fries
In a large bowl stir together salt, cayenne, paprika, and coriander.
In a 4-quart heavy kettle heat oil over moderate heat until a deep-fat thermometer registers 325 fahrenheit while oil is heating, cut potatoes lengthwise into 1/4-inch thick sticks.
Fry potatoes in oil 1 1/2 minutes potatoes will not be golden amd with a slotted spoon transfer to brown paper or paper towels to drain.
Heat oil to 350 fahrenheit return potatoes to oil and fry until golden and crisp, about 5 minutes.
Transfer fries with a slotted spoon to clean brown paper or paper towels to drain and toss fries in spice mixture.
note: before you place any hot food item on paper towels, make sure the paper towels do not contain dioxin, a chemical sometimes found in many paper products.
When dioxin comes in contact with heat, it releases harmful additives to whatever it touches.
Spicy Chicken With French Beans And Chilli Dressing
Place the rice in a pan of boiling salted water and bring to the boil.
Stir once, reduce the heat and cook for 10-12 minutes until completely tender and cooked through.
Finely shred two of the spring onions and place in a bowl of iced water.
Set aside to curl up.
Cut the chilli in half, remove the seeds and mince the flesh.
Place half in a shallow non-metallic dish and add the curry powder, 1 tbsp soy sauce, muscovado sugar, tomato ketchup and 1 tbsp each of sesame and sunflower oil.
Crush in the garlic clove and chop up 2 tbsp basil and add, mixing well to combine.
Season.
Slash the skin of each chicken breast and cut each one into three even-sized pieces on the diagonal.
Add to the marinade, turning to coat and set aside for at least five minutes or as long as time allows to allow the flavours to combine.
Make the moulds for the rice cones.
Cut out two 25cm/10″ squares of silicone paper, fold each into a triangle and bring the edges together to form a cone.
Secure the cone by rolling down the top edge to make a cone that is about 11cm/4 1/2″ high and then lightly oil the insides.
Heat a griddle pan.
For the dressing: squeeze 1 tbsp lemon juice into a small bowl.
Add the remaining tbsp of soy sauce and tomato ketchup, the rest of the chilli, caster sugar and 3 tbsp sunflower oil and 1 tbsp sesame oil.
Whisk until well combined and season to taste.
Heat a wok until searing hot.
Add the chicken skin-side down to the griddle pan and cook for five minutes without turning.
When cooked, transfer to a plate and cover with foil to keep warm.
Beat the egg with 1 tbsp sesame oil and season generously.
Add a little oil to the heated wok.
Finely chop the remaining spring onions, tip into the wok and stir-fry for 30 seconds or so.
Add the egg mixture and cook for a minute, tip in the drained rice and stir-fry for a minute or so until heated through.
Season to taste.
Tail the french beans and place in a pan of boiling salted water.
Cook for 2-3 minutes until just tender and cooked through.
Drain the french beans and refresh under cold running water, then tip into two-thirds of the dressing and toss to combine.
When the rice is cooked, spoon a little at a time into each cone, pushing it down well and levelling off when full.
Carefully turn each cone of rice on to a serving plate.
Discard the paper and garnish with the spring onions.
Arrange some dressed french beans on the serving plate and add a mound of the chicken on top.
Mix any juices from the rested chicken with the remaining dressing and drizzle around the edge of the plate to serve.
Spiced Pecan French Toast
In a large bowl combine eggs, half and half, pecans, and sugar and mix well.
Add vanilla, cinnamon, nutmeg, ginger, allspice, and orange zest and mix well.
Add bread and soak for about 10 minutes.
Heat a large saute pan with about 2 tablespoons of butter and place about 1/3 of the slices in the pan and cook each side about 3-4 minutes or until golden brown.
Keep the french toast in a warm oven while you finish cooking the rest of the toast.
Serve warm with maple syrup and butter.
Spiced French Toast
Combine first 6 ingredients in a shallow dish, stirring well.
Coat a large nonstick skillet with cooking spray, and place over medium heat until hot.
Dip bread slices, 1 at a time, into egg mixture, coating well.
Place 2 bread slices in skillet, and cook 4 minutes on each side or until browned.
Repeat procedure with remaining 2 bread slices.
Sprinkle 1 teaspoon powdered sugar evenly over toast.
Southern French Chicken
Turn on your broiler and adjust the rack to about 6 inches from the heat.
In a large, heavy oven-proof skillet, heat the oil until hot and almost smoking.
Add the breasts and saute them over medium heat until lightly browned on 1 side, about 3 minutes.
Turn, season with salt and pepper, and place a slice of tomato with a piece of cheese on top of each cooked side of breast.
Drizzle on the olive oil, season with black pepper and cook for about 1 minute.
Transfer the pan to the broiler and cook until the cheese is hot and starts to melt slightly on top.
Remove the pan, sprinkle on the basil, and serve at once.
Sourdough French Bread 2
Dissolve yeast in warm water.
Add the rest of the ingredients.
Mix and knead lightly and return to the bowl to rise until double.
Turn out onto floured board and divide dough into two parts.
Shape dough parts into oblongs and then roll them up tightly, beginning with one side.
Seal the outside edge by pinching and shape into size wanted.
Place loaves on greased baking sheet and let rise until double again.
Make diagonal cuts on top of loaves with razor blade or very sharp knife and brush lightly water for crisp crust.
Bake at 400 degrees fahrenheit for about 25 minutes, or until brown and done.
Note: makes 2 loaves at 18 slices each.
Also note the the serving sizes in all of these recipes is guesstamate.
It all depends on the serving size you select.
Sourdough French Bread
Yields 1 loaf.
Add all the ingredients to the pan in the sequence listed.
Select “french bread”.
Press “start”.
Slowly drizzle the water into the machine while it is running.
Add water until the dough forms a rough ball which cleans the sides of the pan.
If there is a wet smear under the dough paddle, slowly add flour until the smear is gone.
Let the dough knead for a few minutes.
There should be no wet smear under the dough paddle and the dough should have a slightly tacky feel to it your finger should come away clean.
If the dough feels dry instead of slightly tacky, add a just a few drops of flour and add 1 teaspoon of caraway seed to make a sourdough rye bread.
Shrimp & Crab Toast On French Baguettes Wit Fresh Plum Sauce
Leave the baguette slices out on a rack overnight to dry, or place them in a low oven for about 10 minutes per side until dry ot the touch.
Mince the shrimp and crabmeat to a paste, then combine the paste minced ginger, minced scallion, lard, salt, rice wine, water, cornstarch, and waterchestnuts stirring well in one direction to blend.
Fold in the beaten egg white.
Assembly: =========
Using a broad-bladed sandwich spreader, mound the shrimp on the bread slice to a thickness of a scant 3/4 inch, tapering the mound where it meets the edge of the brad to form a smooth dome.
Sprinkle some sesame seeds and ham bits thinly on top, then press on a single coriander leaf.
Deep-fry, topping side down, in 350 fahrenheit oil until the topping is golden, about 4 minutes.
Using long cooking chopsticks or tongs, turn the toasts to brown the underside of the baguette.
Remove promptly to paper towels to drain.
Serve with warm or cooled plum sauce.
** this plum sauce can be made from pureed soft plums simmered with sugar, rice vinegar and plum wine to taste.
Chef: barbara tropp, china moon, san francisco, ca.
Shrimp And Crab Toast On French Baguettes W Fresh Plum Sauc
Leave the baguette slices out on a rack overnight to dry, or place them in a low oven for about 10 minutes per side until dry ot the touch.
Mince the shrimp and crabmeat to a paste, then combine the paste minced ginger, minced scallion, lard, salt, rice wine, water, cornstarch, and waterchestnuts stirring well in one direction to blend.
Fold in the beaten egg white.
Assembly: =========
Using a broad-bladed sandwich spreader, mound the shrimp on the bread slice to a thickness of a scant 3/4 inch, tapering the mound where it meets the edge of the brad to form a smooth dome.
Sprinkle some sesame seeds and ham bits thinly on top, then press on a single coriander leaf.
Deep-fry, topping side down, in 350 fahrenheit oil until the topping is golden, about 4 minutes.
Using long cooking chopsticks or tongs, turn the toasts to brown the underside of the baguette.
Remove promptly to paper towels to drain.
Serve with warm or cooled plum sauce.
** this plum sauce can be made from pureed soft plums simmered with sugar, rice vinegar and plum wine to taste.
Chef: barbara tropp, china moon, san francisco, ca.
Sformato Di Fagiolini Con Tonno (French Beans With Tuna)
Boil the beans in salted water until tender.
Line 6 ramekin dishes with the beans.
Put all the other ingredients in a food processor and mix until soft and amalgamated.
Fill the ramekins and refrigerate for one hour.
Reverse on a platter and top with a drizzle of oil before serving.