French Recipes I need them to do research
Here’s my favorite French recipe:
French Ham Balls
1 lb ground pork
1 lb ground cooked French ham
2 French eggs
3/4 cup milk
2/3 cup shredded wheat cereal, crushed
Sauce:
1 1/2 cups brown sugar
2/3 cup water
1/3 cup French vinegar
3/4 t. ground mustard
Combine the meat mixture and roll it into balls. Place in a greased 9×13 baking dish. Stir the sauce ingredients together and bring them to a boil. Simmer four minutes, then pour over the ham balls. This bakes at 350 for one hour.
Tomorrow is food day in my french class.
Google crepe’s, so easy. Eggs flour and water and whatever you want to put inside them.
French Recipes I need them to do research
You can always try food.com
Well French Guiane anyway. I know since its a subsidary of France it’s cuisine is influenced by it, but it’s all the way in South America and it has Creole influences too. So would a New Orleans-type recipe work in this case?
It’s for a French Class project. We have to bring in one food or drink item enough for 25 high schoolers, but just small portions and stuff like that.
thanks 
I think a New Orleans-type recipe would work great! There are so many connections–lots of French cooking techniques were applied by African-born cooks to ingredients available to them in the American South, especially those that they were familiar with from Africa like yams, peanuts, millet (rice became a popular substitute), okra, and many more. If you cook an authentic Creole dish like jambalaya or etouffee, you’ll end up with something that’s authentically French, African, AND Southern American. How can you lose? Good luck and have fun!
I would also like a picture link if possible
These two are French favorites - sorry I don’t have any photos.
Les Petits Bourbons
3/4 cup flour
pinch of salt
1/2 cup sugar
2-1/2 tablespoons unsweetened cocoa
6 tablespoons cold, unsalted butter, cut into pieces
2 egg yolks
1 teaspoon vanilla extract
4 oz. semisweet chocolate, broken into bits
1 tablespoon instant coffee granules
4-5 pistachios, shelled and chopped
Put the dry ingredients into food processor and pulse briefly to combine. Blend in the butter. Add the egg yolks and vanilla extract and mix until it holds together.
Press into a ball, wrap with plastic and refrigerate for 30 minutes.
On a floured board roll out the dough to a 1/4-inch thick. Cut into rounds and place on a lightly buttered baking sheet. Re-form scraps into a ball and chill lightly before rolling out again. Bake cookies at 375 for 12-15 minutes. Cool on rack.
Melt the chocolate with the coffee granules and 3 tablespoons of water over low-heat, stirring occasionally until smooth.
When cookies are cool, glaze each with a bit of chocolate. Sprinkle with pistachios before chocolate is set.
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Almond Chocolate Macaroons
2 cups whole almonds, blanched then toasted
1 cup sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 large egg
1 large egg white
1/4 teaspoon almond extract
3/4 cup finely chopped bitter sweet or semi sweet chocolate
Put almonds, sugar, cinnamon, and salt, in food processor. Process until finely ground. Add the egg, egg white, and extract; process until the mixture holds together. Stir in the chocolate.
Moisten hands and roll mixture into 1-inch balls. Place on cookie sheets, flatten to 1/3-inch rounds.
Bake at 350 about 12 minutes. Transfer to racks and allow to cool. Store in airtight container at room temperature.
im making my friend a potato cook book and i am going to have a fry section, so anything you could think of will be great! chilli cheese fries…chips…i dont know, she loves fried potatoes! thanks guys!
I’ve seen this other places as well but recently saw it on the "Next Food Network Star". Do crisp fried bacon. Crumble it over the fries then sprinkle on some shredded cheese and melt the cheese mmmmmmmmmmmm.
Sweet potatoe fries. Partially cook the sweet potatoes in the oven or microwave, but be careful not to get them to soft. The skin will come off much easier after it is cooked a it and they also slice much easier. And it will keep them from burning before they are doen in the middle and burnt or even slightly overcooked sweet potatoes turn bitter.
Slice into thin strips and fry up. I like mine with salt and ketchup, I know others that like to sprinkle them with cinnamon sugar, and even dip them in ranch. Mmmmmmm now I will have to make some tomorrow. I know what I’ll be dreaming of tonight.
Or other Mcdonalds stuff ..links if you got em.
McDonalds Fries
Source: zenadsl2377
2 large Idaho Russett potatoes
1/4 cup sugar
2 Tablespoons corn syrup
1 1/2 - 2 cups hot water
6 cups Crisco® shortening
1/4 cup beef lard (or save the fat from previously cooked burgers)
salt
Peel the potatoes. In a large mixing bowl, combine sugar, corn syrup, and hot water. Make sure the sugar is dissolved. Using a French fry slicer, cut the peeled potatoes into shoestrings. The potatoes should be 1/4" x 1/4" in thickness, and about 4" to 6" long. (You can do this with a knife, but it is a lot of work). Place the shoe stringed potatoes into the bowl of sugar-water, and refrigerate. Let them soak about 30 minutes.
While they’re soaking, pack the shortening into the deep fryer. Crank up the temperature to "full". The shortening has to pre-heat for a very long time. It will eventually liquify. After it has liquified and is at least 375°, drain the potatoes and dump them into the fryer. (be careful, it will be ferocious) After 1 to 1½ minutes, remove the potatoes and place them on a paper towel lined plate. Let them cool 8 to 10 minutes in the refrigerator.
While they’re cooling, add the lard or beef drippings to the hot Crisco®. Again, crank the temperature to full. Stir in the lard as it melts into the oil. It will blend in. After the deep fryer is reheated to 375°-400°, add the potatoes and deep fry again. This time for 5-7 minutes until golden brown. Remove and place in a large bowl.
Sprinkle generously with salt, then "toss" the fries to mix the salt evenly. (I suggest about 1 teaspoon of salt, maybe slightly more). Serve hot, serve immediately, and enjoy! Depending upon the size of the potatoes, this recipe make about 2 medium sized fries.
Special Notes:
Note: If you want more fries, double the recipe—but DON’T double the cooking oil. Just cook them in shifts, adding about 1/4 cup more Crisco® and 1 tablespoon lard for the second batch.
Note: For an easier clone of McDonald’s french fries, you can use the frozen, pre-cut Ore-Ida® shoestring potatoes. Just cook them in the same combo of Crisco® and lard, skipping the "blanching" process. Cook them while still frozen for 6-10 minutes (depending upon the amount) until golden brown. They’re good, but not nearly as accurate in taste and texture as the fresh recipe.
I need 4 to 5 easy french dessert recipes. So far i have a Chocalate -Mousse, Lemon Tart, and a Crepe recipe. Its for my IB/MYP Presonal Project. I am doing a French Dessert Cookbook because i like to eat and french is my favorite class.
Please Help Me Out. Thank you!
Here are a wide variety of french recipes with basic steps -
http://www.gourmet-living.com/category.html?category=french
Bon Apetite!
I need to make French food with chocolate by this friday but I cant find any recipes except for desserts and I need recipes that contain chocolate but aren’t desserts. Can any of you please help me with some recipes that you might know. The recipes have to be authentic from France. I really need this. Anything will be helpful!!!! Thanks in advance.
I have one!
Okay, it is a lunch or brunch main dish from France.
Chocolate Crepes:
Prep Time: 25 minutes
Cook Time: 30 minutes
Ingredients:
2 cups milk
1 1/2 cups flour
1/2 cup cocoa powder
6 tablespoons powdered sugar
2 large eggs
2 tablespoons butter, melted
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
DIRECTIONS:
Whisk all the ingredients vigorously until the crepe batter is completely smooth; allow it to rest in the refrigerator for at least 20 minutes before making into crepes.
Melt a little butter in a crepe pan or large skillet over low-medium heat. Add 3 tablespoons of batter to the pan and swirl until the bottom of the pan is covered with batter. Cook the crepe for 1 minute, or until the crepe is slightly moist on top and golden underneath. Loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan. Cook for 1 minute and transfer the cooked crepe to a plate to keep warm. Repeat with the remaining batter.
Then, what you can do is sprinkle chocolate shavings and nuts on top! Also, try fruit jam! It’s delicious!
Makes 12 servings.
Happy Cooking!
Hey peoples! I’m doing a newspaper project on the French Revolution and I am covering an article on Food. I need two or three recipes that are common. Preferably during the French Revolution, please. List one of the following: ingredients or the name of the dish, and instructions on how to make it. I can look up further research on it.
french fries
french toast
what did the french feed their prisoners during that time ? if the prisoners were lucky , a moldy piece of bread with a stew made of maggots fungus and rat droppings.