Taste the world right in your kitchen with French recipes
shrimp de jonghe
2 cups finely chopped scallions with tops
2 small cloves garlic, minced
1 cup butter
2 pounds medium raw shrimp, cleaned and shelled
3 tablespoons fine bread crumbs
1 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1/4 teaspoon Worcestershire sauceIn large skillet, sauté scallions and garlic in butter until lightly browned. Add shrimp. Cook for 3 minutes, turning several times. Add bread crumbs. Cook until they are browned, stirring constantly. Add remaining ingredients.Serve very hot in individual dishes, or on toast points, as an appetizer, or over rice as an entree.
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2 cups finely chopped scallions with tops
2 small cloves garlic, minced
1 cup butter
2 pounds medium raw shrimp, cleaned and shelled
3 tablespoons fine bread crumbs
1 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1/4 teaspoon Worcestershire sauceIn large skillet, sauté scallions and garlic in butter until lightly browned. Add shrimp. Cook for 3 minutes, turning several times. Add bread crumbs. Cook until they are browned, stirring constantly. Add remaining ingredients.Serve very hot in individual dishes, or on toast points, as an appetizer, or over rice as an entree.
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french scallops
1/4 cup all-purpose flour
1/4 teaspoon salt
Dash of pepper
3/4 to 1 pound scallops
1/4 cup olive oil
2 tablespoons butter
1 clove garlic, finely chopped
1 tablespoon cilantro, choppedMix together four, salt and pepper. Coat scallops with flour mixture. Heat oil in a 10-inch skillet over medium heat. Add scallops and cook mixture 4 to 5 minutes, turning over in pan until scallops are golden brown. Remove with a slotted spoon. Keep warm. Lower heat. Add butter. When melted, add garlic and cook over low heat for about 2 minutes, stirring frequently. Cook until golden brown. Pour over scallops. Sprinkle with parsley.Yields 3 to 4 servings.
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1/4 cup all-purpose flour
1/4 teaspoon salt
Dash of pepper
3/4 to 1 pound scallops
1/4 cup olive oil
2 tablespoons butter
1 clove garlic, finely chopped
1 tablespoon cilantro, choppedMix together four, salt and pepper. Coat scallops with flour mixture. Heat oil in a 10-inch skillet over medium heat. Add scallops and cook mixture 4 to 5 minutes, turning over in pan until scallops are golden brown. Remove with a slotted spoon. Keep warm. Lower heat. Add butter. When melted, add garlic and cook over low heat for about 2 minutes, stirring frequently. Cook until golden brown. Pour over scallops. Sprinkle with parsley.Yields 3 to 4 servings.
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coquilles st. jacques
1 pound mushrooms, sliced
1 lemon, juiced
5 tablespoons butter
1 pound fresh scallops, cut
1 cup dry white wine
1/4 teaspoon ground thyme
1 bay leaf
1/2 teaspoon salt
1/8 teaspoon pepper
3 tablespoons all-purpose flour
1 cup light cream
3/4 cup soft bread crumbs, butteredPreheat oven to 400 degrees F.Sprinkle mushrooms with lemon juice. Sauté in 2 tablespoons butter. Place next 6 ingredients in saucepan. Simmer, covered, for 10 minutes. Drain and reserve 1 cup of broth.Make white sauce with remaining butter, flour, broth and cream. Add scallops and mushrooms. Spoon into individual buttered shell dishes or casseroles. Top with bread crumbs. Bake for 10 minutes until browned.
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1 pound mushrooms, sliced
1 lemon, juiced
5 tablespoons butter
1 pound fresh scallops, cut
1 cup dry white wine
1/4 teaspoon ground thyme
1 bay leaf
1/2 teaspoon salt
1/8 teaspoon pepper
3 tablespoons all-purpose flour
1 cup light cream
3/4 cup soft bread crumbs, butteredPreheat oven to 400 degrees F.Sprinkle mushrooms with lemon juice. Sauté in 2 tablespoons butter. Place next 6 ingredients in saucepan. Simmer, covered, for 10 minutes. Drain and reserve 1 cup of broth.Make white sauce with remaining butter, flour, broth and cream. Add scallops and mushrooms. Spoon into individual buttered shell dishes or casseroles. Top with bread crumbs. Bake for 10 minutes until browned.
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gateaux au rum
1 angel food cake
1 cup butter, melted
1 egg white
2 tablespoons light rum
1 (1 pound) box confectioners’ sugar
2 cups finely chopped pecansBuy or prepare angel food cake. Slice horizontally through middle of cake, then make perpendicular slices 1 inch apart around cake, creating 1 x 1 x 2-inch wedges.To cooled butter add unbeaten egg white and rum and beat in enough sugar to make mixture an easy spreading consistency. Spread mixture on all sides of cake wedge. Roll immediately in pecans. May be prepared ahead 3 to 4 days. Store in refrigerator in airtight container. Freezes well.Makes about 35 cakes.
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1 angel food cake
1 cup butter, melted
1 egg white
2 tablespoons light rum
1 (1 pound) box confectioners’ sugar
2 cups finely chopped pecansBuy or prepare angel food cake. Slice horizontally through middle of cake, then make perpendicular slices 1 inch apart around cake, creating 1 x 1 x 2-inch wedges.To cooled butter add unbeaten egg white and rum and beat in enough sugar to make mixture an easy spreading consistency. Spread mixture on all sides of cake wedge. Roll immediately in pecans. May be prepared ahead 3 to 4 days. Store in refrigerator in airtight container. Freezes well.Makes about 35 cakes.
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lemon madeleines
1/2 cup butter or margarine
2 large eggs
3/4 cup granulated sugar
1/4 cup plain low-fat yogurt
1 teaspoon lemon extract
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon grated lemon peel
1/4 teaspoon salt
Confectioners sugarMelt butter or margarine set aside to cool. Preheat oven to 400 degrees F. Grease a Madeleine pan.In large bowl, with mixer at low speed, beat eggs, sugar, yogurt, lemon extract, and vanilla extract until blended, occasionally scraping bowl with rubber spatula. Increase speed to high beat until very light and lemon-colored, about 5 minutes, occasionally scraping bowl.Reduce speed to low beat in flour, grated lemon peel, salt, and melted margarine or butter until blended. Spoon 1 tablespoon batter into each Madeleine shell. Bake 10 to 15 minutes until Madeleines are golden brown.Immediately remove Madeleines from shells to wire racks to cool. Repeat until all batter is used, greasing Madeleine pan each time. Sprinkle Madeleines lightly with confectioners sugar. Store Madeleines in tightly covered container if not serving right away to prevent them from becoming soggy.Makes about 2 dozen.
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1/2 cup butter or margarine
2 large eggs
3/4 cup granulated sugar
1/4 cup plain low-fat yogurt
1 teaspoon lemon extract
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon grated lemon peel
1/4 teaspoon salt
Confectioners sugarMelt butter or margarine set aside to cool. Preheat oven to 400 degrees F. Grease a Madeleine pan.In large bowl, with mixer at low speed, beat eggs, sugar, yogurt, lemon extract, and vanilla extract until blended, occasionally scraping bowl with rubber spatula. Increase speed to high beat until very light and lemon-colored, about 5 minutes, occasionally scraping bowl.Reduce speed to low beat in flour, grated lemon peel, salt, and melted margarine or butter until blended. Spoon 1 tablespoon batter into each Madeleine shell. Bake 10 to 15 minutes until Madeleines are golden brown.Immediately remove Madeleines from shells to wire racks to cool. Repeat until all batter is used, greasing Madeleine pan each time. Sprinkle Madeleines lightly with confectioners sugar. Store Madeleines in tightly covered container if not serving right away to prevent them from becoming soggy.Makes about 2 dozen.
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madeleines
2 eggs (at room temperature)
1/8 teaspoon salt
1/3 cup granulated sugar
1/2 cup sifted flour
1/2 cup clarified butter, melted and cooledGrease and flour well 12 Madeleine shells.Beat eggs with salt until frothy then gradually beat in sugar. Beat the mixture at high speed until very thick and lemon colored, about 15 to 20 minutes. Fold in the flour, 2 tablespoons at a time, and the lemon peel, if desired. Add butter, 1 tablespoon at a time, and fold it in quickly. Fill shells about 3/4 full and bake in a preheated 400 degrees F oven for 8 to 10 minutes or until golden. Remove from shells to wire rack to cool.Makes 12.
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2 eggs (at room temperature)
1/8 teaspoon salt
1/3 cup granulated sugar
1/2 cup sifted flour
1/2 cup clarified butter, melted and cooledGrease and flour well 12 Madeleine shells.Beat eggs with salt until frothy then gradually beat in sugar. Beat the mixture at high speed until very thick and lemon colored, about 15 to 20 minutes. Fold in the flour, 2 tablespoons at a time, and the lemon peel, if desired. Add butter, 1 tablespoon at a time, and fold it in quickly. Fill shells about 3/4 full and bake in a preheated 400 degrees F oven for 8 to 10 minutes or until golden. Remove from shells to wire rack to cool.Makes 12.
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gateau st. honore
1 1/2 cups water
12 tablespoons (1 1/2 sticks) butter, cut into pieces
1 1/2 cups all-purpose flour
1/4 teaspoon salt
6 large eggs
Rich Pastry Cream
Melted semisweet chocolate or confectioners sugarHeat water and butter to boiling in medium saucepan, stirring until butter is melted. Remove from heat add flour and salt all at once stirring until combined. Return to heat, cook over medium heat, stirring constantly, until dough leaves the side of the pan and forms a ball, 3 to 4 minutes. Remove pan from heat. Beat in eggs, one at a time, beating until well blended after each addition.Fill pastry bag with large plain tip and pipe dough onto cookie sheets, or spoon dough onto greased cookie sheets, using about 1 1/2 tablespoons for each cream puff. Smooth tops of puffs with a wet spoon or finger. Bake at 400 degrees F until cream puffs are golden and dry, 30 to 40 minutes. (Do not open oven door during first 20 minutes.) Cool puffs on wire racks.Cut cream puffs in half with a serrated knife gently pull out any wet dough in center of puffs. Return puffs to oven and bake until insides are dry, about 5 minutes. Fill puffs with Rich Pastry Cream up to 1 hour before serving. Arrange puffs in a circular or wreath pattern on serving dish refrigerate until serving time. Drizzle cream puffs with melted chocolate and/or sprinkle with confectioners sugar. Makes 3 to 4 dozen mini-cream puffs.Rich Pastry Cream
8 egg yolks
2/3 cup granulated sugar
2/3 cup all-purpose flour
2 1/2 cups milk
4 tablespoons (1/2 stick) butter, cut into pieces
1 teaspoon vanilla extractBeat egg yolks and sugar in large bowl until eggs are thick and pale yellow, about 5 minutes.Mix in flour. Heat milk to simmering in small saucepan gradually whisk milk into egg yolk mixture. Return mixture to saucepan cook over medium-high heat, whisking constantly, until sauce boils and thickens. Remove from heat. Add butter and vanilla extract to pastry cream, stirring until butter is melted. Refrigerate until chilled, 1 to 2 hours.Makes about 3 1/2 cups.
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1 1/2 cups water
12 tablespoons (1 1/2 sticks) butter, cut into pieces
1 1/2 cups all-purpose flour
1/4 teaspoon salt
6 large eggs
Rich Pastry Cream
Melted semisweet chocolate or confectioners sugarHeat water and butter to boiling in medium saucepan, stirring until butter is melted. Remove from heat add flour and salt all at once stirring until combined. Return to heat, cook over medium heat, stirring constantly, until dough leaves the side of the pan and forms a ball, 3 to 4 minutes. Remove pan from heat. Beat in eggs, one at a time, beating until well blended after each addition.Fill pastry bag with large plain tip and pipe dough onto cookie sheets, or spoon dough onto greased cookie sheets, using about 1 1/2 tablespoons for each cream puff. Smooth tops of puffs with a wet spoon or finger. Bake at 400 degrees F until cream puffs are golden and dry, 30 to 40 minutes. (Do not open oven door during first 20 minutes.) Cool puffs on wire racks.Cut cream puffs in half with a serrated knife gently pull out any wet dough in center of puffs. Return puffs to oven and bake until insides are dry, about 5 minutes. Fill puffs with Rich Pastry Cream up to 1 hour before serving. Arrange puffs in a circular or wreath pattern on serving dish refrigerate until serving time. Drizzle cream puffs with melted chocolate and/or sprinkle with confectioners sugar. Makes 3 to 4 dozen mini-cream puffs.Rich Pastry Cream
8 egg yolks
2/3 cup granulated sugar
2/3 cup all-purpose flour
2 1/2 cups milk
4 tablespoons (1/2 stick) butter, cut into pieces
1 teaspoon vanilla extractBeat egg yolks and sugar in large bowl until eggs are thick and pale yellow, about 5 minutes.Mix in flour. Heat milk to simmering in small saucepan gradually whisk milk into egg yolk mixture. Return mixture to saucepan cook over medium-high heat, whisking constantly, until sauce boils and thickens. Remove from heat. Add butter and vanilla extract to pastry cream, stirring until butter is melted. Refrigerate until chilled, 1 to 2 hours.Makes about 3 1/2 cups.
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stuffed beret bread
Posted by Joyce's at recipegoldmine.com 8/12/2001, 6:56 amSource: From Francine, Charlesbourg - Cooking For UsComments: If desired, serve with a French bread stick, as it is quite possible that you will need some more bread! Servings: 6 to 81 bag fresh spinach
1 pack dry vegetable soup mix
16 ounces [500 mL] sour cream
1 cup [250 mL] mayonnaise
1 onion, chopped
1 beret bread loafMicrowave spinach for 2 minutes wipe dry and chop. Mix together soup mix, sour cream, mayonnaise, chopped onion and spinach. Refrigerate mixture until ready to serve. Remove top part of bread cube inside part of bread (being careful not cut through the crust) and arrange bread cubes all around bread loaf. Pour onion/spinach mixture into bread loaf. Using long forks, each guest will dip bread cubes, one at a time, into mixture before eating. When loaf is empty, break-up and eat the crust.
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Posted by Joyce's at recipegoldmine.com 8/12/2001, 6:56 amSource: From Francine, Charlesbourg - Cooking For UsComments: If desired, serve with a French bread stick, as it is quite possible that you will need some more bread! Servings: 6 to 81 bag fresh spinach
1 pack dry vegetable soup mix
16 ounces [500 mL] sour cream
1 cup [250 mL] mayonnaise
1 onion, chopped
1 beret bread loafMicrowave spinach for 2 minutes wipe dry and chop. Mix together soup mix, sour cream, mayonnaise, chopped onion and spinach. Refrigerate mixture until ready to serve. Remove top part of bread cube inside part of bread (being careful not cut through the crust) and arrange bread cubes all around bread loaf. Pour onion/spinach mixture into bread loaf. Using long forks, each guest will dip bread cubes, one at a time, into mixture before eating. When loaf is empty, break-up and eat the crust.
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bouquet garni
4 sprigs parsley
2 bay leaves
1 teaspoon dried rosemary leavesPut into a cheesecloth bag or place in a tea ball.
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4 sprigs parsley
2 bay leaves
1 teaspoon dried rosemary leavesPut into a cheesecloth bag or place in a tea ball.
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croissants
Posted by artsycook at recipegoldmine.comThese take some time but are worth the effort!1 package active dry yeast
1 teaspoon salt
1 tablespoon granulated sugar
1 cup warm water, 105 to 115 degrees F
1 egg
3 cups all-purpose flour
1/2 cup cold butter or margarine
1 egg , beaten
Poppy seeds (optional)In a large bowl, add yeast. Sprinkle with salt and sugar. Add water and stir until yeast is dissolved.Add 1 egg and flour, a little at a time (save some flour for rolling dough), kneading until smooth and satiny. Put dough onto floured surface and fold to a square, about 1/2-inch thick.Slice butter thinly and cover half of the dough with sliced butter. Fold other half of dough over and Press together. Roll dough out again lightly to a rectangle. Fold into thirds and let dough rest in the refrigerator for 20 minutes. Repeat step 3 twice and let dough rest between rollings.Roll dough out to a rectangle, 8 x 20 inches, and cut out 5 to 10 squares. Divide each into a triangle by cutting diagonally. Starting at the base, roll each to form a croissant. Fold tips of croissants slightly. Put on baking sheets and let rise, covered in a warm place for about 20 minutes.Brush croissants with beaten egg and sprinkle with poppy seeds, if used, Bake at 425 degrees F for 8 to 13 minutes, depending on the size. Even though it’s a little more time consuming, these croissants are worth the wait! This recipe is even better than most store-bought ones.This makes 10 large or 20 small croissants so you might want to make a double batch.
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Posted by artsycook at recipegoldmine.comThese take some time but are worth the effort!1 package active dry yeast
1 teaspoon salt
1 tablespoon granulated sugar
1 cup warm water, 105 to 115 degrees F
1 egg
3 cups all-purpose flour
1/2 cup cold butter or margarine
1 egg , beaten
Poppy seeds (optional)In a large bowl, add yeast. Sprinkle with salt and sugar. Add water and stir until yeast is dissolved.Add 1 egg and flour, a little at a time (save some flour for rolling dough), kneading until smooth and satiny. Put dough onto floured surface and fold to a square, about 1/2-inch thick.Slice butter thinly and cover half of the dough with sliced butter. Fold other half of dough over and Press together. Roll dough out again lightly to a rectangle. Fold into thirds and let dough rest in the refrigerator for 20 minutes. Repeat step 3 twice and let dough rest between rollings.Roll dough out to a rectangle, 8 x 20 inches, and cut out 5 to 10 squares. Divide each into a triangle by cutting diagonally. Starting at the base, roll each to form a croissant. Fold tips of croissants slightly. Put on baking sheets and let rise, covered in a warm place for about 20 minutes.Brush croissants with beaten egg and sprinkle with poppy seeds, if used, Bake at 425 degrees F for 8 to 13 minutes, depending on the size. Even though it’s a little more time consuming, these croissants are worth the wait! This recipe is even better than most store-bought ones.This makes 10 large or 20 small croissants so you might want to make a double batch.
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