64312 scallops aka french s Recipes

original or cheddar french-fried onions, flour, boneless skinless chicken breasts, egg, beaten

french-fried onions, crushed rosemary, garlic powder, ground black pepper, pork tenderloin, spicy brown mustard

sliced carrots, sliced mushrooms, sliced celery, french s french fried onions, divided, boneless chicken breast halves, white wine, chicken stock, garlic salt, black pepper, paprika

original or cheddar french fried onions, king arthur unbleached all-purpose flour, boneless skinless chicken breast halves (5 oz each), egg, beaten

scallops, rinsed and patted dry, french dressing, garlic, crushed

freshly squeezed tangerine (or orange) juice, plus 1 tsp zest, saffron threads, best-quality mayonnaise, kosher salt, sea scallops, patted dry with paper towels, eggs, beaten with 1 tbsp water, lemon pepper & kosher salt to taste, cooked angel hair pasta, vegetable oil, for deep-frying, parsley or cilantro, for garnish

cream of mushroom soup, milk, ground black pepper, cooked chopped broccoli (i prefer fresh broccoli but you can use frozen as well), french s french fried onions

french s original french-fried onions, flour, boneless skinless chicken breasts, egg, beaten

milk, black pepper, cream of mushroom soup, french style green beans, drained, french s cheddar french fried onions, worcestershire sauce, onion powder, garlic powder, fresh mushrooms, chopped, green onions, chopped, fresh parsley, chopped

frozen cut green beans, cream of mushroom soup, milk, pepper, french s french fried onion rings

french-fried onions, boneless skinless chicken breasts, egg, beaten, flour

baking potatoes, vidalia onion , julienned, white sauce (made with the vidalia onion), smoked ham, diced, mrs. dash seasoning , to taste, salt , to taste, fresh ground black pepper , to taste, french s french fried onions

salt, egg, slightly beaten (or 1/4 cup evaporated milk), firm bananas (yellow or slightly green tipped), corn flake crumbs (finely crushed or use bread or cracker crumbs or corn meal, i mixed a combo of what was in the cupbo), oil (for frying )

sliced white potatoes, lg onion, peeled and sliced, butter or margarine, divided, cream soup (mushroom, celery or chicken), soup can of milk, salt and pepper, to taste, french s french fried onions

baking potatoes , like russets, european cucumber, chicken stock, extra-virgin olive oil, shallots, chopped, cornichons , cut into brunoise, cornichon vinegar, salt and pepper, butter, room temperature, italian parsley leaves, salt, sugar, verjus (vinegar from unripened white grapes), veal stock, creme fraiche, extra-virgin olive oil, extra-virgin olive oil, butter, extra large, under 10 scallops per lb or u-10 s) sea scallops

butter, bay scallops, fresh french breadcrumbs, minced garlic, fresh parsley, chopped, fresh tarragon, chopped

shallots , brunoise, butter, sweet potatoes , brunoise (needs to be the size of risotto), hot chicken broth, scallops , u-10 s or bigger (10 /lb), minced garlic, minced ginger, chanterelles, cleaned, salt and black pepper to taste, canola oil to cook, juice of 1 lemon, truffle oil, virgin olive oil, haricot verts, blanched and shocked, chives cut into batons (1-inch), truffle oil to garnish, salt and black pepper to taste, funky sweet potato garnish (optional), sweet potato , spaghetti cut using turning slicer, peruvian purple potato, peeled and sliced, salt to taste, canola oil for frying