Baked French Fries
Prep Time:20 Minutes
Cook Time:25 Minutes
Ready In:45 MinutesServings:4
INGREDIENTS:
3 russet potatoes, sliced into 1/4 inch strips
cooking spray
1 teaspoon dried basil
1/4 cup grated Parmesan cheese
salt and pepper to taste
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking sheet.
Arrange potato strips in a single layer on the prepared baking sheet, skin sides down. Spray lightly with cooking spray, and sprinkle with basil, Parmesan cheese, salt and pepper.
Bake 25 minutes in the preheated oven, or until golden brown.
OVEN-BAKED FRENCH FRIES
2 lg. baking potatoes
3 tbsp. grated Parmesan cheese
1/4 tsp. paprika
Scrub potatoes clean and cut lengthwise into thin wedges. Mix cheese and paprika together in a plastic bag Add potatoes a few at a time, toss to coat them.
Spray cookie sheet with a nonstick vegetable spray, place potatoes in single layer and bake in 425 degree oven for 25-30 minutes or until crisp.
French Style Chicken with Apples
This recipe is a savory combination of crisp Empire
apples, zesty onions, minced dill, and fresh artichoke
hearts, which are a good source of fiber and a good
source of folate.
INGREDIENTS:
6 Boneless, skinless chicken breasts
1 Onion, sliced
1 can (10 oz.) Condensed chicken broth
3 T Apple brandy, cider, or apple juice
3 Empire apples, cored and sliced
6-8 Artichoke hearts, cut in half
Pinch of ground cinnamon, nutmeg, salt, and pepper
Minced fresh dill and parsley
PREPARATION METHOD
Spray a large, non-stick skillet with cooking spray.
Brown chicken breasts on both sides.
Remove chicken from skillet and set aside.
Stir in sliced onion, apples, artichokes, broth,
juice and spices.
Cook 3 minutes.
Spread chicken breasts in skillet;
arrange apples, onion, and artichokes on top.
Simmer covered, about 10 minutes or until chicken
is tender and heated through.
Sprinkle with salt and pepper.
Garnish with fresh parsley or dill and apple slices before
serving.
Makes 6 servings.
French roast chicken
Serves: 4
Cooking time: 1 hour
Oven temperature: 19O°C (375°F
lower to: 18O°C (35O°F
Chickea roasted in the French manner with a little liquid added to the pan has an ensured moistness. Without becoming stewed, the steam that rises is just enough to stop the bird drying out.
1.5 kg (3 lb) chicken
6O g (2 oz) butter
salt, freshly ground pepper
large pinch dried tarragon or few
parsley stalks strip orange or lemon rind 1/4 cup white wine
Wipe the cavity of the chicken with a damp cloth. Place half the butter inside with seasonings, herbs and rind. Truss, folding the wing tips under the bird and running the string from the back end over the wings, crossing underneath and then tying the two drumsticks together.
Wipe outside of bird and spread with remaining butter. Place in a small baking dish, preferably on a rack. Pour 1/2 cup water in the pan with the wine and place in a preheated moderately hot oven for 15 minutes. After this time turn the bird on its side and lower oven temperature to moderate. Cook for a further 15 minutes and turn to the other side. Baste the chicken frequently with the pan juices and turn the bird with the breast up for the last 1O minutes, to become golden.
To test if the bird is done, run a fine skewer into the thickest part of the thigh. The juices should run clear without any pink tinge.
Place the chicken on a heated serving dish and remove trussing strings. Bring the pan juices to a rapid boil and cook for a few minutes to amalgamate. Season with salt and pepper and spoon a little over, the chicken. Serve the rest separately.
Tarte aux pommes (French apple tart)
Serves: 4-6
Cooking time: 3O-35 minutes Oven temperature: 19O°C (375°F)
Pastry:
1 cup plain flour pinch salt
6O g (2 oz) butter 1/4 cup castor sugar
2 egg yolks
few drops vanilla essence
Filling:
75O g (1 1/2 lb) cooking apples
15 g(1/2 oz) butter
1 tablespoon castor sugar
Glaze:
1/4cup apricot jam 1 tablespoon water squeeze lemon juice
To make pastry sift flour with a pinch of salt on to a pastry board. Make a large well in the centre to form a ring. Place the remaining ingredients in the well and work them together to a smooth paste, using the fingertips of one hand. With a metal spatula gradually draw in the flour and knead lightly to form a smooth dough. Wrap and chill for at least 1 hour.
Dust pastry board with flour and roll the dough to fit a 2O cm (8 in) flan rin Press the dough well into the sides without stretching the pastry and trim thi excess. Prick the base with a fork and chill for a further 15 minutes.
To fill the flan peel, quarter and slice the apples into the flan continually levelling them. Arrange the last layer of apples overlapping in circles. Dust with the sugar and brush with the melted butter. Bake in a preheated moderately hot oven for 3O-35 minutes.
After 2O minutes gently lift off the flan ring to finish cooking. Remove from the oven and brush with the glaze.
To make the glaze heat all ingredients together until clear and smooth. Rub through a sieve into a bowl and use immediately while still warm.
Note1 This tart can be eaten warm or cold and is often accompanied with a bowl of freshly whipped cream.
French Onion Soup
3 tablespoons vegetable oil
6 medium white onions, sliced
8 cups good quality beef broth
1 cup water
2 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
5 hamburger buns
10 slices provolone cheese
10 teaspoons shredded parmesan cheese
Heat vegetable oil in a large soup pot or saucepan over medium high heat. Add the sliced onions and saute for 20 minutes until the onions begin to soften and start to become translucent. Add the beef broth, water, salt, garlic powder and black pepper to the pan and bring the mixture to a boil.
When soup begins to boil, reduce heat and simmer for 45 minutes. To make the croutons, separate the bottoms from tops of the hamburger buns. Set aside the bottoms, and cut the crown of the tops to make them the same size and shape as the bottoms. This gives you 10 BIG croutons. Preheat oven to 325F. Place the bread in the the oven directly on the rack and bake for 15 to 20 minutes or until each piece is golden brown and crispy. Set aside. When the soup is done, spoon about 1 cup into an oven−safe bowl. Float a crouton on top of the soup, then place a slice of provolone cheese on top of the crouton. Sprinkle 1/2 teaspoon of shredded parmesan cheese over the provolone. Place the bowl into your oven set to high broil. Broil the soup for 5 to 6 minutes or until the cheese is melted and starting to brown (you may need to broil longer if you are making more than one bowl at a time). Sprinkle an additional 1/2 teaspoon of shredded parmesan cheese over the top of the soup and serve. Repeat for the remaining bowls.
French Savarin
2 cups all purpose flour
1 package active dry yeast
2/3 cup milk
6 tablespoons butter
2 tablespoons sugar
1/2 teaspoon salt
3 eggs
Savarin Syrup
Peach Glaze
1 1/2 cups sliced strawberries, halved grapes, *or* sectioned oranges
Creme Chantilly
In a large mixer bowl combine 1 1/2 cups of the flour and yeast. In a sauce pan heat milk, butter, sugar and salt just till mixture is warm (115 to 120) and butter is almost melted; stir constantly. Add to flour mixture, add eggs. Beat with an electric mixer on low speed for 1/2 minute, scraping bowl. Beat for 3 minutes on high speed. Using a spoon, stir in remaining flour. Cover; let rest 10 minutes. Spoon batter into a well greased 6 cup savarin mold or ring. Cover, let rise in a warm place till nearly double (about 40 minutes). Bake in a 350F oven for 25 to 35 minutes. Cool in pan 5 minutes; transfer to a wire rack over waxed paper. Wtih a fork, prick top of ring at 1 inch intervals.
Prepare Savarin Syrup; gradually drizzle over warm ring till all the syrup is absorbed. Let stand 1/2 hour. Prepare Peach Glaze; spoon over all. To serve, fill center of ring with desired fruit. If desired, preare Creme Chantilly to spoon onto slices.
Savarin Syrup: In a saucepan combine 1 1/2 cups peach nectar and 1/2 cup sugar. Bring to a boil; remove from heat. Stir in 1/2 cup rum.
Peach Glaze: In a saucepan heat and stir one 12 ounce jar peach jam over low heat till melted. Strain.
Creme Chantilly: In a mixer bowl combine 1 cup whipping cream, one tablespoon powdered sugar and 1 teaspoon vanilla, beat till soft peaks form.
Like appetizers & meal which is simple and fast to make
crepes…they are like super thin pancakes and the french people put all kinds of things in them for any meal…here are a few recipes
crepes themselves:
http://allrecipes.com/Recipe/Real-French-Crepes/Detail.aspx
fillings:
http://allrecipes.com/Search/Recipes.aspx?WithTerm=crepes
I need to make something french for our "cultural experience day" in french class tomorrow? I would like to make a dessert or something sweet. Anyone know any good french recipes or a good site where I can get some? Please keep them easy. Merci!
PALMIERS
2 cups granulated sugar
1/8 teaspoon kosher salt
2 sheets puff pastry, defrosted (recommended: Pepperidge Farm)
Preheat the oven to 450 degrees F.
Combine the sugar and kosher salt. Pour 1 cup of the sugar/salt mixture on a flat surface such as wooden board or marble. Unfold each sheet of puff pastry onto the sugar and pour 1/2 cup of the sugar mixture on top, spreading it evenly on the puff pastry. This is not about sprinkling, it’s about an even covering of sugar. With a rolling pin, roll the dough until it’s 13 by 13-inches square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold 1 half over the other half as though closing a book. You will have 6 layers. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. Place the second sheet of pastry on the sugared board, sprinkle with the remaining 1/2 cup of sugar mixture, and continue as above. (There will be quite a bit of sugar left over on the board.) Slice and arrange on baking sheets lined with parchment.
Bake the cookies for 6 minutes until caramelized and brown on the bottom, then turn with a spatula and bake another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool
–Ina Garten
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Also google "Madelines"… you need a special pan, but they are extremely easy and very French.
Onion soup
Gateau
Chicken chasseur
This is for a project in World History and if you could help me that would be wonderful!!!
try Bon Appetite magazine ,you should be able to find it through yahoo ,also try alreceipes.com
I need to make a quiche by thursday, if anyone can post a link and/or their own directions on making a great quiche would be greatly appreciated :D.
FRENCH ONION QUICHE
1 c. sliced mild onions
2 tbsp. butter
1/2 lb. Swiss cheese, grated
3 eggs, beaten
1 c. milk
1 c. light cream
1 tsp. salt
1/4 tsp. pepper
Dash nutmeg
3 crisp bacon strips, crumbled
Unbaked pie shell
Saute onions in butter. Place with cheese in pie shell. Combine remaining ingredients. Pour over cheese and onions. Bake at 375 degrees for 45 minutes, or until knife inserted comes out clean. Cool slightly before serving.
OR
FRENCH QUICHE LORRAINE
PASTRY:
2 c. flour
1 stick butter, softened, cut in pieces
2 tbsp. cooking oil
1/4 c. plus 1 tbsp. warm water
Pinch of salt
Combine all ingredients and mix well. If too sticky, add a bit more flour. Pat onto oiled jelly roll pan. Build up sides and bake in 400 degree oven for about 15 minutes.
QUICHE:
2 tbsp. butter
2 tbsp. flour
Salt and pepper
1 c. or more milk
4 tbsp. thick cream
6 oz. shredded cheese
Meanwhile, melt butter. Mix together butter, flour, salt and pepper; cook together as a regular white sauce. Add 1 bit more than 1 cup milk and cook until slightly thickened; remove from heat. To this add, 4 tablespoons thick cream (cream fraiche) and 6 oz. shredded cheese (Swiss). Stir until melted.
Add 3 beaten eggs, slowly and with egg beater. Beat entire mixture until smooth. Cover partially baked pastry with layer of chopped onions and crisp bacon pieces. Cover with sauce and bake about 20 minutes in 350 to 375 degree oven.
OR
FRENCH CRAB AND MUSHROOM QUICHE
4 eggs, well beaten
2 c. half & half
1/3 c. minced onion
1 tsp. salt
1/8 tsp. cayenne pepper
1 (6 oz.) pkg. frozen crab meat, thawed
3/4 c. fresh mushrooms, sauteed in butter
1 c. shredded Mozzarella cheese
1 unbaked 10-inch pastry shell
Chopped parsley
Combine eggs, half & half, onion, salt, and cayenne pepper. Blend until smooth and set aside.
Drain crab meat on paper towels until very well drained; will appear very dry. Sprinkle crab meat, mushrooms, and cheese over bottom of pastry shell. Pour in egg mixture and top with chopped parsley. Bake at 425 degrees for 15 minutes.
Reduce heat to 300 degrees and bake an additional 30 minutes or until a knife inserted into the quiche comes out clean. Let stand 15 minutes before serving. Yield: 8 servings.
OR
FRENCH BREAD QUICHE
1 loaf sweet French bread - slice approx. 1/2 inch thick
1 doz. eggs
1 lb. Jack cheese, grated
1 lb. Swiss cheese, grated
1/2 c. milk
1/2 c. white wine
1 tsp. salad seasoning
Salt and pepper
Sausage, browned and crumbled
Place sliced French bread in a buttered 9×13 pan (fill in holes with smaller pieces of bread so the whole bottom is covered). Mix eggs, cheese, milk, wine, etc., pour over bread, sprinkle sausage over top. Cover with foil and refrigerate overnight. Bake covered for 1 hour, 350 degrees. Makes two 9×13 casseroles.
JM
Oh, and it would be good if they were easy.
What about these?
Kugelhopf Recipe
INGREDIENTS
500g flour
75g sugar
1 pinch of salt
150g butter
2 eggs
150g raisins
1/4 liter milk
1 pack of dry yeast
SERVES
6 connoisseurs
Soak the raisins in a little hot water (or a little rum). Put the flour in a bowl. Add the salt, the sugar, and the dry yeast. Add the softened butter, the lukewarm milk. Mix well. Add the eggs. Work the dough during 10 to 15 minutes, until it stops sticking to the bowl.
Cover the dough with a towel and let it raise in a warm place for an hour. Dry the raisins and work them in the dough.
Transfer the dough into a buttered mold. Cover again with a towel and let it raise in a warm place for another hour.
Bake at 180° C for about 40 minutes (until brown). Delicious served warm with Crème Caramel.
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Molten Chocolate Cakes Recipe
INGREDIENTS
100 g (3.5 oz) + 8 squares of dark chocolate
80 g (2.8 oz) powder sugar
50 g (1.8 oz) butter
1 tsp flour
3 eggs
SERVES
4 connoisseurs
DIFFICULTY
easy
Pre-heat the oven to 260 C (500 F). Melt the 100g (3.5 oz) of chocolate in a double boiler, or in the microwave oven. Add the butter. In another bowl, mix the eggs, sugar and flour. Pour in the chocolate and butter mixture.
Prepare four individual molds: coat them with butter, then flour.
Fill the molds with 1/3 of the mix. Add two chocolate squares in each mold, then cover them with the rest of the mix.
Place in the oven for 10 minutes.
These cakes are best eaten warm (with the chocolate still melted inside), with a scoop of vanilla ice cream.
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Vanilla Ice Cream Recipe
INGREDIENTS
2 cups (1/2 l) milk
2/3 cup (150 g) sugar
5 egg yolks
1/2 cup (10 cl) whipping cream
1 vanilla pod
SERVES
4 connoisseurs
DIFFICULTY
easy
Making French-style vanilla ice cream consists of freezing a vanilla custard. First, split open the vanilla pod. Put it in the milk, and bring the milk to a boil (stir often to prevent it from burning on the bottom). While the milk is heating, beat the egg yolks and the sugar in a bowl, until the mixture becomes smooth and whiter. Pour the boiling milk on the mixture. Put the mixture in a pot over low heat, and stir constantly. When the mixture becomes slightly thicker, remove immediately from the heat (before boiling).
Let the mixture cool to room temperature; add the whipping cream, and put in your favourite ice-cream maker.
Note: You can replace the vanilla by another flavour. To make chocolate ice cream, add one bar (100 g) of chocolate shavings to the mixture just after taking it off the heat, and stir. To make coffee ice cream, add 1/5 cup (50 ml) of espresso or very strong coffee to the mixture after it has cooled down, at the same time as the whipping cream.
Don’t miss our other French dessert recipes and original ice-cream recipes!
THere are alot more recipes at this site:
http://www.yummybaguette.com/recipes.php
Just measurements, like analogous to our cups, teaspoons and tablespoons, and their abbreviations. Obscure terms would also be useful such as our slice, pinch and handful.
Thanks in advance!
Sooooooooooo go to Barnes and Nobles and buy a book.
I want to bake some for a party.
Can I make french fries without using oil?
I mean, just slicing the potato, and putting it in the oven with maybe a few seasonings? I want this as healthy as possible!
Thank you!
Without some oil would be limp baked potato sticks
1 lb russet potatoes
1 quart chilled water
1 tray ice cubes
1/2 tsp salt
spray canola oil
After the potatoes are peeled and sliced, place them in a mixing bowl with cold water and ice cubes. Soak for 30 minutes.
Preheat oven to 400°F.
After soaking the potatoes, drain them and then pat dry with a paper towel.
Place the potatoes and salt in a zipper bag. Spray the potatoes for about three seconds with the canola oil and seal the zipper bag. Shake to coat the potatoes well with the oil and salt.
Place the potatoes on a non-stick cookie sheet. Avoid the fries touching each other. Spray lightly with the canola oil.
Allow the potatoes to bake for about 7 minutes. Turn the potatoes at least twice, cooking for about 7 minutes after each turn. Total cooking time will be 20 – 25 minutes.
This method has no fat, no trans fat, only 86 calories per serving & 26 carbs.