13 too french Recipes

french bread, swiss cheese, grated, garlic, finely minced, half-and-half (use more if too dry ), minced fresh parsley

head cauliflower, approx sour cream, french onion soup mix (the dry 1), nutmeg, salt and pepper

cold unsalted butter, plain flour , sieved, zest of a lemon, caster sugar, egg, splash cold water, fresh apricots, not too ripe, soft light brown sugar, ground almonds, free-range eggs, caster sugar, vanilla pod, double cream or 200 ml whipping cream, apricot jam, icing sugar, fresh edible flower, creme fraiche or cream

french bread or 1 baguette, not too crusty, sliced diagonally, fresh tomatoes, diced, olive oil (whichever kind you prefer), white vinegar (you can also use balsamic), onion, chopped, garlic, chopped, fresh basil, pepper, cheese, finely grated, garlic butter

french baguettes (purchase the long thin crusty bread), yellow onions, very finely chopped (or minced ), minced fresh garlic (or to taste), salt and black pepper, butter, softened (can use more ), shredded mozzarella cheese, grated parmesan cheese, mayonnaise (do not use salad dressing it s too sweet!)

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

french rolls, mushrooms, onion, tomato, marinated artichokes, provolone cheese, crushed red pepper flakes

whole celery root, peeled, and cut into french fry style pieces, just not too thick, flour (seasoned with 1 tsp. essence,recipe follows), egg, beaten, breadcrumbs (seasoned with 1 tsp. essence), salt and pepper, oil (for frying ), parmesan cheese, snipped chives (optional), prepared mayonnaise or 1 cup homemade mayonnaise, minced celery, minced green onions, minced shallot, minced garlic, creole mustard (or any grainy mustard), ketchup, salt and pepper, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano leaves, dried thyme

french baguette (think small sub size), butter (slightly melted ), garlic clove (i cheat and buy the chopped kind in a jar because i am too lazy to chop my own), grated monterey jack cheese or 1/2 cup cheddar cheese, onion, finely chopped, tomato, finely chopped, parmesan cheese, pepper, green onions, finely chopped (to garnish )

my family has been in florida for over 5 generations. we have many ethnic offshoots and traditions. this stuffing encompasses many ingredients from my family heritage and it tastes good too. something a little different than plain stuffing. a little sweet, a little hot and a lot delicious. just like my family and florida: a little of everything., day old cuban bread, cubed, day old french bread, cubed, day old challah, cubed, onion, medium dice, celery, small dice, raisins soaked in sweet wine, slightly green mango (diced ), chopped nuts (your choice , i like macadamias), chopped cilantro, minced garlic, minced jalapeno (more if you like ), cumin, dried thyme, dried oregano, salt, fresh ground black pepper, chicken broth, butter melted, cream or 1/2 cup unsweetened coconut milk, eggs, beaten

carrots, trimmed and peeled (not too fat ), leeks, white and light green parts only , cut lengthwise in half and washed, rosemary sprigs, eggs, creme fraiche or 6 tbsp heavy cream, dijon mustard (to taste), grainy mustard, preferably french (to taste), salt , preferably fleur de sel, and freshly ground white pepper, tart shell , made from dorie s basic french tart dough, partially baked and cooled (basic french tart dough/pate brisee (dorie greenspan))