Taste the world right in your kitchen with French recipes
french baguettes
Posted by bettyboop50 at recipegoldmine.com April 29, 20011 cup water
2 1/2 cups bread flour
1 tablespoon granulated sugar
1 teaspoon salt
1 1/2 teaspoons bread machine yeast
1 egg yolk
1 tablespoon waterPreheat oven to 375 degrees F.Measure carefully, and place 1 cup water, bread flour, sugar, salt, and yeast into bread machine pan in the order recommended by the machine's manufacturer. Select Dough/Manual cycle.Place dough in a greased bowl, turning to coat all sides. Cover. Let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.Punch down dough. Roll into a 16- x 12-inch rectangle on a lightly floured surface. Cut dough in half, creating two 8- x 12-inch rectangles. Roll up each half of dough tightly, beginning at 12-inch side. Roll gently back and forth to taper ends.Place 3 inches apart on a greased cookie sheet. Make 1/4-inch deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover. Let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.Mix egg yolk with 1 tablespoon water brush over tops of loaves. Bake for 20 to 25 minutes, or until golden brown.This recipe yields 2 baguettes.
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Posted by bettyboop50 at recipegoldmine.com April 29, 20011 cup water
2 1/2 cups bread flour
1 tablespoon granulated sugar
1 teaspoon salt
1 1/2 teaspoons bread machine yeast
1 egg yolk
1 tablespoon waterPreheat oven to 375 degrees F.Measure carefully, and place 1 cup water, bread flour, sugar, salt, and yeast into bread machine pan in the order recommended by the machine's manufacturer. Select Dough/Manual cycle.Place dough in a greased bowl, turning to coat all sides. Cover. Let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.Punch down dough. Roll into a 16- x 12-inch rectangle on a lightly floured surface. Cut dough in half, creating two 8- x 12-inch rectangles. Roll up each half of dough tightly, beginning at 12-inch side. Roll gently back and forth to taper ends.Place 3 inches apart on a greased cookie sheet. Make 1/4-inch deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover. Let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.Mix egg yolk with 1 tablespoon water brush over tops of loaves. Bake for 20 to 25 minutes, or until golden brown.This recipe yields 2 baguettes.
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french sponge cookies
Posted by Pat's Cookin at recipegoldmine.com 10/6/2001 5:49 pmServes: 4 1/2 cup sifted cake flour (not self-rising)
3/4 teaspoon baking powder
1/4 teaspoon salt
3 large eggs, separated
1/2 teaspoon almond extract
1/4 teaspoon vanilla extract
6 tablespoons granulated sugarThe good news: these luscious cookies are not off-limits to some diabetics and others who must restrict their sugar intake. Prep time: 10 minutes Baking time: 10 minutesPreheat oven to 350 degrees F. Lightly coat 2 cookie sheets with vegetable cooking spray.Sift flour, baking powder and salt together. Beat egg yolks with almond and vanilla extracts in mixer bowl until pale and thick. In clean mixer bowl, with clean beaters, beat egg whites to soft peaks. Beat in sugar 1 tablespoon at a time, until stiff and glossy. Gently fold in egg yolks. Fold in dry ingredients just until blended. Drop by level tablespoonsful 2 inches apart onto prepared cookie sheets. Bake 10 minutes or until golden. Carefully transfer to wire racks to cool completely.Makes 4 dozen.Per cookie: 15 calories, 0 gm protein, 0 gm fat, 2 gm carbohydrates, 22 mg sodium, 13 mg cholesterol. Four cookies equals 1 bread or starch cooking.
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Posted by Pat's Cookin at recipegoldmine.com 10/6/2001 5:49 pmServes: 4 1/2 cup sifted cake flour (not self-rising)
3/4 teaspoon baking powder
1/4 teaspoon salt
3 large eggs, separated
1/2 teaspoon almond extract
1/4 teaspoon vanilla extract
6 tablespoons granulated sugarThe good news: these luscious cookies are not off-limits to some diabetics and others who must restrict their sugar intake. Prep time: 10 minutes Baking time: 10 minutesPreheat oven to 350 degrees F. Lightly coat 2 cookie sheets with vegetable cooking spray.Sift flour, baking powder and salt together. Beat egg yolks with almond and vanilla extracts in mixer bowl until pale and thick. In clean mixer bowl, with clean beaters, beat egg whites to soft peaks. Beat in sugar 1 tablespoon at a time, until stiff and glossy. Gently fold in egg yolks. Fold in dry ingredients just until blended. Drop by level tablespoonsful 2 inches apart onto prepared cookie sheets. Bake 10 minutes or until golden. Carefully transfer to wire racks to cool completely.Makes 4 dozen.Per cookie: 15 calories, 0 gm protein, 0 gm fat, 2 gm carbohydrates, 22 mg sodium, 13 mg cholesterol. Four cookies equals 1 bread or starch cooking.
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flan
Posted by CookinMom at recipegoldmine.com April 27, 2001This is a wonderful dessert after a rich or highly spiced meal, and it also makes a delightful snack. Creme Caramel is an old French specialty which they taught to the Mexicans during the time they ruled Mexico. The Mexicans have re-named it Flan, and have made it even better. Now it can be found all over Mexico, from the finest restaurant to the small street vendor, and is enjoyed by all. This version is nicely sweet, light as a maidens breath, and perfectly textured.Bring gently to boil, stirring often:4 3/4 cups milk
1 1/3 cups half-and-half
2 cups granulated sugar
Zest of one lemon
Good grating of nutmegCool milk mixture. While it is cooling, prepare the Caramel. In a heavy pan, bring to a boil:2 cups granulated sugar
1/4 cup waterStir until sugar is melted. Boil over high heat without stirring until sugar caramelizes to a light golden brown. Watch it carefully, it can go past the light brown stage quickly and burn. Pour into twelve custard cups and swirl carefully to coat bottom evenly about 1/8 inch thick. Be careful, this stuff really burns if you get it on you.While the caramel cools, beat well together:12 egg yolks
8 whole eggsWhen milk mixture has cooled to lukewarm, beat the eggs gently in, then strain. Pour into the prepared custard cups. Dust with a delicate touch of cinnamon and/or nutmeg. Stand cups in baking pan and carefully fill pan with enough hot water to come about half way up sides of cups. Bake at 300 degrees F about one hour or until knife or bamboo skewer inserted in center of cup comes out clean.To serve, run knife carefully around inside of each cup. Turn out gently onto serving plate. Garnish with a bit of mint and a dollop of whipped cream.
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Posted by CookinMom at recipegoldmine.com April 27, 2001This is a wonderful dessert after a rich or highly spiced meal, and it also makes a delightful snack. Creme Caramel is an old French specialty which they taught to the Mexicans during the time they ruled Mexico. The Mexicans have re-named it Flan, and have made it even better. Now it can be found all over Mexico, from the finest restaurant to the small street vendor, and is enjoyed by all. This version is nicely sweet, light as a maidens breath, and perfectly textured.Bring gently to boil, stirring often:4 3/4 cups milk
1 1/3 cups half-and-half
2 cups granulated sugar
Zest of one lemon
Good grating of nutmegCool milk mixture. While it is cooling, prepare the Caramel. In a heavy pan, bring to a boil:2 cups granulated sugar
1/4 cup waterStir until sugar is melted. Boil over high heat without stirring until sugar caramelizes to a light golden brown. Watch it carefully, it can go past the light brown stage quickly and burn. Pour into twelve custard cups and swirl carefully to coat bottom evenly about 1/8 inch thick. Be careful, this stuff really burns if you get it on you.While the caramel cools, beat well together:12 egg yolks
8 whole eggsWhen milk mixture has cooled to lukewarm, beat the eggs gently in, then strain. Pour into the prepared custard cups. Dust with a delicate touch of cinnamon and/or nutmeg. Stand cups in baking pan and carefully fill pan with enough hot water to come about half way up sides of cups. Bake at 300 degrees F about one hour or until knife or bamboo skewer inserted in center of cup comes out clean.To serve, run knife carefully around inside of each cup. Turn out gently onto serving plate. Garnish with a bit of mint and a dollop of whipped cream.
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beef bourguignonne
Posted by jerseyjan at recipegoldmine.com 7/21/01 4:07:37 pmA delightful dinner a friend made for me some time ago. Just had to have the recipe. A bit time consuming but well worth it!3 slices bacon
1/4 cup oil
1 (3 pound) chuck roast
1/3 cup flour
2 teaspoons salt
1/4 teaspoon pepper
2 medium onions, diced
2 cloves garlic, minced
1/4 cup cognac or brandy
1 cup Burgundy wine
1 cup beef broth
2 bay leaves
8 carrots, cut up
1/2 pound tiny white onions
16 fresh whole mushroomsBrown bacon until crisp, then crumble. Add oil to bacon drippings. Cut chuck roast into 1-inch cubes, then toss pieces into a mixture of the flour, salt and pepper.Coat beef cubes and brown meat along with onions and garlic in the fat mixture. Drain off fat. Return the meat, onion and garlic to the pot.In a small saucepan heat cognac or brandy and set aflame, then pour over meat mixture.Stir in Burgundy wine, beef broth and bay leaves. Bring to a boil and simmer for 1 hour until tender.Add carrots, onions and mushrooms. Remove bay leaves and simmer another 20-30 minutes to cook vegetables. Stir in bacon garnish with parsley.Serve over noodles.Can thicken with 2 teaspoons cornstarch mixed with water if desired.NOTE: Ive improvised and made this in the crockpot too.
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Posted by jerseyjan at recipegoldmine.com 7/21/01 4:07:37 pmA delightful dinner a friend made for me some time ago. Just had to have the recipe. A bit time consuming but well worth it!3 slices bacon
1/4 cup oil
1 (3 pound) chuck roast
1/3 cup flour
2 teaspoons salt
1/4 teaspoon pepper
2 medium onions, diced
2 cloves garlic, minced
1/4 cup cognac or brandy
1 cup Burgundy wine
1 cup beef broth
2 bay leaves
8 carrots, cut up
1/2 pound tiny white onions
16 fresh whole mushroomsBrown bacon until crisp, then crumble. Add oil to bacon drippings. Cut chuck roast into 1-inch cubes, then toss pieces into a mixture of the flour, salt and pepper.Coat beef cubes and brown meat along with onions and garlic in the fat mixture. Drain off fat. Return the meat, onion and garlic to the pot.In a small saucepan heat cognac or brandy and set aflame, then pour over meat mixture.Stir in Burgundy wine, beef broth and bay leaves. Bring to a boil and simmer for 1 hour until tender.Add carrots, onions and mushrooms. Remove bay leaves and simmer another 20-30 minutes to cook vegetables. Stir in bacon garnish with parsley.Serve over noodles.Can thicken with 2 teaspoons cornstarch mixed with water if desired.NOTE: Ive improvised and made this in the crockpot too.
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beef burgundy
Posted by LladyRusty at recipegoldmine.com 2/14/2002 12:37 pm3 pounds beef, cut into 1 1/2-inch squares
2 tablespoons olive oil
2 sliced onions
2 garlic cloves, minced
3 cup mushrooms, cut into quarters
1 bay leaf
1 teaspoon thyme
Dash Worcestershire sauce
1/2 teaspoon white pepper
1/2 bottle Burgundy wine (750ml)
4 1/2 cups water
1/2 cup butter
1/2 cup flourBrown meat in olive oil in 5-quart Dutch oven. Add onions and garlic and cook 5 minutes. Add mushrooms, bay leaf, thyme, Worcestershire and pepper. Add wine and water. Cover and bake at 350 degrees F for 2-3 hours or until meat is tender. In bowl, blend together flour and butter. Stir into stew mixture. Heat to boiling. Then simmer until thickened. Servings: 8
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Posted by LladyRusty at recipegoldmine.com 2/14/2002 12:37 pm3 pounds beef, cut into 1 1/2-inch squares
2 tablespoons olive oil
2 sliced onions
2 garlic cloves, minced
3 cup mushrooms, cut into quarters
1 bay leaf
1 teaspoon thyme
Dash Worcestershire sauce
1/2 teaspoon white pepper
1/2 bottle Burgundy wine (750ml)
4 1/2 cups water
1/2 cup butter
1/2 cup flourBrown meat in olive oil in 5-quart Dutch oven. Add onions and garlic and cook 5 minutes. Add mushrooms, bay leaf, thyme, Worcestershire and pepper. Add wine and water. Cover and bake at 350 degrees F for 2-3 hours or until meat is tender. In bowl, blend together flour and butter. Stir into stew mixture. Heat to boiling. Then simmer until thickened. Servings: 8
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french pepper steaks
Posted by swm56 at recipegoldmine.com April 30, 20014 beef tenderloins, 1 1/2 inches thick
3 tablespoons cognac or brandy
1/4 teaspoon tarragon
6 tablespoons butter
1/2 pint heavy creamGrind Lots of pepper into a dish, sprinkle in tarragon. Press tenderloins in dish and grind more pepper on top. Press in with flat of knife.In a hot skillet, add 2 tablespoons butter and brown meat on both sides. Turn and cook about 3 minutes more for rare (or cook more to your preference). Remove to a platter and turn heat to low. Add remaining butter, melt and add brandy slowly, letting brand cook out and scraping brown bits. Add cream, mix in well and season to taste. Pour sauce over tenderloins.
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Posted by swm56 at recipegoldmine.com April 30, 20014 beef tenderloins, 1 1/2 inches thick
3 tablespoons cognac or brandy
1/4 teaspoon tarragon
6 tablespoons butter
1/2 pint heavy creamGrind Lots of pepper into a dish, sprinkle in tarragon. Press tenderloins in dish and grind more pepper on top. Press in with flat of knife.In a hot skillet, add 2 tablespoons butter and brown meat on both sides. Turn and cook about 3 minutes more for rare (or cook more to your preference). Remove to a platter and turn heat to low. Add remaining butter, melt and add brandy slowly, letting brand cook out and scraping brown bits. Add cream, mix in well and season to taste. Pour sauce over tenderloins.
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french beef stew
Posted by liz at recipegoldmine.com April 29, 20012 pounds beef (chuck, rump or brisket), trimmed,
cut 2-inch pieces
4 cups red wine
1 bay leaf
2 cloves
1 onion, peeled and halved
1 clove garlic
4 tablespoons butter
4 ounces thick bacon, cut into 1/2-inch pieces
1/2 cup flour
1 teaspoon thyme
1 1/2 cups beef stock
Salt and pepper
12 small pearl onions
2 tablespoons butter
1 teaspoon granulated sugar
12 mushrooms, quartered
2 tablespoons soft butter mixed with 2 tablespoons flour
Chopped parsleyIn a large bowl combine beef chunks, wine, bay leaf, cloves, onion and garlic. Toss together to coat meat, cover bowl with plastic wrap and refrigerate for 4 to 12 hours.In a large heavy pot, melt butter and cook off bacon until just crispy and set aside to drain.Scoop beef from marinade and pat dry with paper towels. Toss in a bowl with flour to coat. Shake off excess flour. Add the floured beef to the pot and cook until nicely browned. Stir in the onion and garlic from the marinade, as well as the thyme, stock and season with salt and pepper. Bring to a boil. Reduce heat and simmer for 1 1/2 hours or until meat is tender.Peel the pearl onions and trim off a little bit of the root end. Melt butter in a small skillet and add pearl onions. Toss to coat and pour in 1/4 cup of water and cover. Simmer until tender. Uncover and allow liquid to evaporate. Sprinkle in 1 teaspoon sugar and shake pan over medium heat until onions begin to brown and caramelize. Season with salt and pepper.In another skillet melt 3 tablespoons butter and cook mushrooms until golden brown. Stir in crispy bacon bits and season with salt and pepper.When the beef is tender, remove meat with a slotted spoon to a bowl. Simmer sauce until thickened and stir in flour/butter mixture to help thicken. Season sauce to taste. Return beef to pot and bring stew to a boil. Serve hot with boiled potatoes, pearl onions, mushrooms and garnish with chopped parsley.
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Posted by liz at recipegoldmine.com April 29, 20012 pounds beef (chuck, rump or brisket), trimmed,
cut 2-inch pieces
4 cups red wine
1 bay leaf
2 cloves
1 onion, peeled and halved
1 clove garlic
4 tablespoons butter
4 ounces thick bacon, cut into 1/2-inch pieces
1/2 cup flour
1 teaspoon thyme
1 1/2 cups beef stock
Salt and pepper
12 small pearl onions
2 tablespoons butter
1 teaspoon granulated sugar
12 mushrooms, quartered
2 tablespoons soft butter mixed with 2 tablespoons flour
Chopped parsleyIn a large bowl combine beef chunks, wine, bay leaf, cloves, onion and garlic. Toss together to coat meat, cover bowl with plastic wrap and refrigerate for 4 to 12 hours.In a large heavy pot, melt butter and cook off bacon until just crispy and set aside to drain.Scoop beef from marinade and pat dry with paper towels. Toss in a bowl with flour to coat. Shake off excess flour. Add the floured beef to the pot and cook until nicely browned. Stir in the onion and garlic from the marinade, as well as the thyme, stock and season with salt and pepper. Bring to a boil. Reduce heat and simmer for 1 1/2 hours or until meat is tender.Peel the pearl onions and trim off a little bit of the root end. Melt butter in a small skillet and add pearl onions. Toss to coat and pour in 1/4 cup of water and cover. Simmer until tender. Uncover and allow liquid to evaporate. Sprinkle in 1 teaspoon sugar and shake pan over medium heat until onions begin to brown and caramelize. Season with salt and pepper.In another skillet melt 3 tablespoons butter and cook mushrooms until golden brown. Stir in crispy bacon bits and season with salt and pepper.When the beef is tender, remove meat with a slotted spoon to a bowl. Simmer sauce until thickened and stir in flour/butter mixture to help thicken. Season sauce to taste. Return beef to pot and bring stew to a boil. Serve hot with boiled potatoes, pearl onions, mushrooms and garnish with chopped parsley.
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french onion soup
Posted by swm56 at recipegoldmine.com April 30, 2001This is a recipe from a very good French cook we spent a few years with, and the best French onion soup I’ve ever had.3 medium onions, thinly sliced
2 tablespoons butter
1 tablespoon flour
2 cups consommé
4 cups water
1/4 cup boiled milk
1/4 pound grated Swiss cheese
6 dried slices French bread
Salt and pepper
2 tablespoons melted butterIn heavy skillet, cook onions in butter until slightly brown. Sprinkle with flour and cook over low heat until golden, never allowing them to become dark brown. Add consommé and water. Bring to a boil, stirring constantly with a wooden spoon, then simmer gently for 20 minutes, uncovered.Add milk. Pour into ovenproof casserole or individual bowls. Place slices of bread on top, sprinkle generously with cheese. Brown quickly under broiler flame.Serves 4 to 6.
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Posted by swm56 at recipegoldmine.com April 30, 2001This is a recipe from a very good French cook we spent a few years with, and the best French onion soup I’ve ever had.3 medium onions, thinly sliced
2 tablespoons butter
1 tablespoon flour
2 cups consommé
4 cups water
1/4 cup boiled milk
1/4 pound grated Swiss cheese
6 dried slices French bread
Salt and pepper
2 tablespoons melted butterIn heavy skillet, cook onions in butter until slightly brown. Sprinkle with flour and cook over low heat until golden, never allowing them to become dark brown. Add consommé and water. Bring to a boil, stirring constantly with a wooden spoon, then simmer gently for 20 minutes, uncovered.Add milk. Pour into ovenproof casserole or individual bowls. Place slices of bread on top, sprinkle generously with cheese. Brown quickly under broiler flame.Serves 4 to 6.
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braised beef with aspic and marinated vegetables
This is great for a summer brunch or buffet main course.2 tablespoons vegetable oil
3 pounds beef rolled rump roast
1/2 cup water
1 teaspoon salt
1/4 teaspoon pepper
1 envelope unflavored gelatine
2 tablespoons cold water
1 teaspoon instant beef bouillon
1 cup dry red wine
Marinated VegetablesHeat oil in Dutch oven until hot. Cook beef over medium heat until brown on all sides drain. Add 1/2 cup water sprinkle beef with salt and pepper. Cover and bake at 325 degrees F until tender, about 1 1/2 hours. Cool slightly. Cover and refrigerate beef and broth separately at least 8 hours.Sprinkle gelatine over 2 tablespoons water in saucepan stir in bouillon and wine. Cook over medium heat, stirring constantly, until gelatine is dissolved. Remove from heat. Skim fat from broth add enough cold water to broth to measure 1 cup. Stir into gelatine mixture. Place pan with gelatine mixture in bowl of ice and water stir until mixture begins to thicken, 5 to 10 minutes.Remove string from beef trim fat. Cut beef into very thin slices arrange on large platter. Coat entire surface of beef with small amount of gelatin mixture. Pour any remaining mixture into a 9 x 5-inch loaf pan. Cover and refrigerate beef and gelatine mixture no longer than 24 hours. Prepare Marinated Vegetables.Arrange vegetables around beef. Cut aspic in loaf dish into small diamonds or squares arrange around beef or serve separately.Yields 10 to 12 servings.Marinated Vegetables
8 medium carrots
1 pound green beans
1 (16 ounce) can whole onions, drained
2/3 cup olive oil or vegetable oil
1/3 cup red wine vinegar
2 cloves garlic, finely chopped
2 teaspoons salt
1/8 teaspoon pepperCut carrots into 2-inch pieces, rounding the edges so that they resemble baby carrots, if desired. Cover and cook carrots and beans in 1-inch boiling salted water, using 1/2 teaspoon salt to 1 cup water, in separate saucepans until tender beans 15 to 20 minutes, carrots 20 to 25 minutes drain.Arrange cooked vegetables and onions in separate sections in shallow glass dish. Shake remaining ingredients in tightly covered jar pour over vegetables. Cover and refrigerate, spooning marinade over vegetables occasionally, at least 2 hours.
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This is great for a summer brunch or buffet main course.2 tablespoons vegetable oil
3 pounds beef rolled rump roast
1/2 cup water
1 teaspoon salt
1/4 teaspoon pepper
1 envelope unflavored gelatine
2 tablespoons cold water
1 teaspoon instant beef bouillon
1 cup dry red wine
Marinated VegetablesHeat oil in Dutch oven until hot. Cook beef over medium heat until brown on all sides drain. Add 1/2 cup water sprinkle beef with salt and pepper. Cover and bake at 325 degrees F until tender, about 1 1/2 hours. Cool slightly. Cover and refrigerate beef and broth separately at least 8 hours.Sprinkle gelatine over 2 tablespoons water in saucepan stir in bouillon and wine. Cook over medium heat, stirring constantly, until gelatine is dissolved. Remove from heat. Skim fat from broth add enough cold water to broth to measure 1 cup. Stir into gelatine mixture. Place pan with gelatine mixture in bowl of ice and water stir until mixture begins to thicken, 5 to 10 minutes.Remove string from beef trim fat. Cut beef into very thin slices arrange on large platter. Coat entire surface of beef with small amount of gelatin mixture. Pour any remaining mixture into a 9 x 5-inch loaf pan. Cover and refrigerate beef and gelatine mixture no longer than 24 hours. Prepare Marinated Vegetables.Arrange vegetables around beef. Cut aspic in loaf dish into small diamonds or squares arrange around beef or serve separately.Yields 10 to 12 servings.Marinated Vegetables
8 medium carrots
1 pound green beans
1 (16 ounce) can whole onions, drained
2/3 cup olive oil or vegetable oil
1/3 cup red wine vinegar
2 cloves garlic, finely chopped
2 teaspoons salt
1/8 teaspoon pepperCut carrots into 2-inch pieces, rounding the edges so that they resemble baby carrots, if desired. Cover and cook carrots and beans in 1-inch boiling salted water, using 1/2 teaspoon salt to 1 cup water, in separate saucepans until tender beans 15 to 20 minutes, carrots 20 to 25 minutes drain.Arrange cooked vegetables and onions in separate sections in shallow glass dish. Shake remaining ingredients in tightly covered jar pour over vegetables. Cover and refrigerate, spooning marinade over vegetables occasionally, at least 2 hours.
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brioche
This has a tender crust and a feathery interior.1 package active dry yeast
1/4 cup warm water (105 to 115 degrees F)
2 tablespoons granulated sugar
1 teaspoon salt
4 eggs
1 egg white
1 cup butter, softened
3 1/2 cups all-purpose flour
1 egg yolk
1 tablespoon waterDissolve yeast in warm water in large mixer bowl. Add sugar, salt 4 eggs, egg white, butter and 2 cups of the flour. Beat on low speed, scraping bowl constantly, for 30 seconds. Beat on medium speed, scraping bowl occasionally, for 10 minutes. Stir in remaining flour until smooth. Scrape batter from side of bowl. Cover with plastic wrap let rise in warm place until double, about 1 hour.Stir down batter by beating about 25 strokes. Cover bowl tightly with plastic wrap refrigerate at least 8 hours.Stir down batter which will be soft and slightly sticky. Divide batter into halves. Cover and refrigerate one half until ready to use. Shape 1/4 of the batter into a ball on lightly floured surface. Shape remaining 3/4 batter into a 3 1/2-inch flattened round. Repeat with refrigerated batter.Grease two 5-cup brioche pans or two 1 1/2-quart ovenproof bowls. Place large rounds in pans, patting to fit. Make indentation about 2 inches in diameter in center of each Place smaller balls in indentations. Cover and let rise until double, about 1 1/2 hours.Preheat oven to 375 degrees F. Beat egg yolk and 1 tablespoon water slightly brush over tops. Do not let egg-yolk mixture accumulate around edges of pans. Bake until golden brown, 25 to 30 minutes. Immediately remove from pans.Individual Brioches
Grease 24 individual brioche pans or 2 1/2 x 1 1/4-inch muffin cups. Divide chilled batter into halves refrigerate one half. Shape remaining half into a 7 1/2-inch long roll. Cut into 15 slices about 1/2 inch thick.Working quickly with floured hands (batter will be soft and slightly sticky), shape 12 of the slices into balls place in pans. Flatten and make a deep indentation in center of each. Cut each of the remaining 3 slices into 4 equal parts. Shape each part into a small ball place a ball in each indentation. Repeat with refrigerated batter. Cover and let rise until double, about 40 minutes.Preheat oven to 375 degrees F.Beat egg yolk and 1 tablespoon water slightly brush over tops. Do not let egg-yolk mixture accumulate around edges of pans. Bake until golden brown, 15 to 20 minutes. Immediately remove from pans.
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This has a tender crust and a feathery interior.1 package active dry yeast
1/4 cup warm water (105 to 115 degrees F)
2 tablespoons granulated sugar
1 teaspoon salt
4 eggs
1 egg white
1 cup butter, softened
3 1/2 cups all-purpose flour
1 egg yolk
1 tablespoon waterDissolve yeast in warm water in large mixer bowl. Add sugar, salt 4 eggs, egg white, butter and 2 cups of the flour. Beat on low speed, scraping bowl constantly, for 30 seconds. Beat on medium speed, scraping bowl occasionally, for 10 minutes. Stir in remaining flour until smooth. Scrape batter from side of bowl. Cover with plastic wrap let rise in warm place until double, about 1 hour.Stir down batter by beating about 25 strokes. Cover bowl tightly with plastic wrap refrigerate at least 8 hours.Stir down batter which will be soft and slightly sticky. Divide batter into halves. Cover and refrigerate one half until ready to use. Shape 1/4 of the batter into a ball on lightly floured surface. Shape remaining 3/4 batter into a 3 1/2-inch flattened round. Repeat with refrigerated batter.Grease two 5-cup brioche pans or two 1 1/2-quart ovenproof bowls. Place large rounds in pans, patting to fit. Make indentation about 2 inches in diameter in center of each Place smaller balls in indentations. Cover and let rise until double, about 1 1/2 hours.Preheat oven to 375 degrees F. Beat egg yolk and 1 tablespoon water slightly brush over tops. Do not let egg-yolk mixture accumulate around edges of pans. Bake until golden brown, 25 to 30 minutes. Immediately remove from pans.Individual Brioches
Grease 24 individual brioche pans or 2 1/2 x 1 1/4-inch muffin cups. Divide chilled batter into halves refrigerate one half. Shape remaining half into a 7 1/2-inch long roll. Cut into 15 slices about 1/2 inch thick.Working quickly with floured hands (batter will be soft and slightly sticky), shape 12 of the slices into balls place in pans. Flatten and make a deep indentation in center of each. Cut each of the remaining 3 slices into 4 equal parts. Shape each part into a small ball place a ball in each indentation. Repeat with refrigerated batter. Cover and let rise until double, about 40 minutes.Preheat oven to 375 degrees F.Beat egg yolk and 1 tablespoon water slightly brush over tops. Do not let egg-yolk mixture accumulate around edges of pans. Bake until golden brown, 15 to 20 minutes. Immediately remove from pans.
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