Free Recipe Creme Aux Bimbrelles (Blueberry Cream)
Recipe Type: Free French Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 6
Ingredients for Creme Aux Bimbrelles (Blueberry Cream) Recipe
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Creme Aux Bimbrelles (Blueberry Cream)
Posted on February 4th, 2008 in F Recipes, Free French Recipes
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Couscous Proven#al
Posted on February 3rd, 2008 in F Recipes, Free French Recipes
Free Recipe Couscous Proven#al
Recipe Type: Free French Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4
Ingredients for Couscous Proven#al Recipe
1 sm Onion; chopped
1 ts Olive oil
1-1/2 c Chicken broth (preferably
-home-made)
1-1/4 c Couscous
8 oz Artichoke hearts, WATER
-PACKED
1 md Tomato; firm-ripe
2 tb Basil, fresh; chopped
1 tb Capers, prepared; drained
1/4 ts Pepper
Coquilles St. Jacques
Posted on February 1st, 2008 in F Recipes, Free French Recipes
Free Recipe Coquilles St. Jacques
Recipe Type: Free French Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 3
Ingredients for Coquilles St. Jacques Recipe
1 lb Scallops
4 tb Butter
1/2 c Sliced mushrooms
3 tb Flour
1 c Dry white wine
2/3 c Water
2 Parsley sprigs
4 Whole black peppercorns
1 pn Dried thyme
1 Bay leaf
1/2 c Shallots; or onion
-chopped
1 Egg yolk
1/2 c Heavy cream
1 ts Lemon juice
Cayenne to taste
1/2 c Dry bread crumbs
1/4 c Grated Parmesan cheese
Butter
1-1/2 c Potatoes; cooked and
-whipped
Classic French-Style Potato Salad
Posted on January 29th, 2008 in F Recipes, Free French Recipes
Free Recipe Classic French-Style Potato Salad
Recipe Type: Free French Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4
Ingredients for Classic French-Style Potato Salad Recipe
2 lb Yukon Gold Potatoes;
-scrubbed, not peeled
3-2/3 c Dry white wine
Salt; to taste
White pepper to taste;
-freshly ground
1/2 c Extra-virgin olive oil
1 tb Shallots; minced
2/3 c Scallions; chopped
Chouchouka
Posted on January 29th, 2008 in F Recipes, Free French Recipes
Free Recipe Chouchouka
Recipe Type: Free French Recipes
Recipe Preparation: broil
Cooking Temperature:
Recipe Serves: 1
Ingredients for Chouchouka Recipe
3 Cloves Garlic - * I use a
-LOT more
1/2 md Onion -
3 tb Spoons of Olive Oil
8 Plum tomatoes -
3 Red
3 Green Peppers
1 ds Hot Pepper
Salt & Pepper to taste.
Chicken with Cucumber and Saffron
Posted on January 29th, 2008 in F Recipes, Free French Recipes
Free Recipe Chicken with Cucumber and Saffron
Recipe Type: Free French Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 4
Ingredients for Chicken with Cucumber and Saffron Recipe
4 Boneless chick breast
1 lb Ripe tomatoes
2 Large cucumbers
Salt and pepper
2 tb Olive oil
3/4 c Finely chopped onion
1 ts Minced garlic
1/2 c Chicken broth
1 ts Loosely packed saffron
Chicken with Wine - {coq Au Vin}
Posted on January 29th, 2008 in F Recipes, Free French Recipes
Free Recipe Chicken with Wine - {coq Au Vin}
Recipe Type: Free French Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4
Ingredients for Chicken with Wine - {coq Au Vin} Recipe
3 lb Broiler chicken; quartered
2 tb Oil
1 tb Chopped onion
1 tb Flour
1/2 c Red wine
1/2 c Chicken broth
1 Clove garlic; crushed
1 Bay leaf
1/4 ts Thyme
12 sm White onions
1 c Sliced mushrooms
4 sl French bread; fried in
-butter
Chicken with Winter Vegetables
Posted on January 29th, 2008 in F Recipes, Free French Recipes
Free Recipe Chicken with Winter Vegetables
Recipe Type: Free French Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4
Ingredients for Chicken with Winter Vegetables Recipe
2 lb Skinless chicken breast
Salt and pepper
16 Baby carrots
16 Scallions
8 Brussel sprouts
1 Potato
1/4 lb Parsnip
4-1/2 c Chicken broth
1 tb Butter
1 tb Flour
1/4 c Heavy cream
1/4 c Horseradish,fresh
1/4 ts Tabasco sauce
1/4 c Chopped fresh parsley
Chicken Campagnola
Posted on January 28th, 2008 in F Recipes, Free French Recipes
Free Recipe Chicken Campagnola
Recipe Type: Free French Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 4
Ingredients for Chicken Campagnola Recipe
2 Whole Chicken Breasts
1 lg Onion
2 lg Bell Peppers; (Red)
12 oz Mushrooms
1/3 c Olive Oil
14 oz Artichoke Hearts; Drained
1/2 c Frozen Peas
1 ts Salt
1 ts Oregano
1/2 ts Rosemary
1 bn Arugula
Braised Pork Chops with Sour Cream Sauce
Posted on January 28th, 2008 in F Recipes, Free French Recipes
Free Recipe Braised Pork Chops with Sour Cream Sauce
Recipe Type: Free French Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4
Ingredients for Braised Pork Chops with Sour Cream Sauce Recipe
2 lb 4 center-cut loin chops
1 tb Corn oil
1/4 c Carrots, chopped
1/4 c Celery, chopped
1/2 c Onions, chopped
1 tb Garlic, minced
1/4 ts Thyme
1 Bay leaf
3 Sprigs of fresh parsley
1/4 c Dry white wine
3/4 c Chicken broth
2 tb Tomato paste
1 ts Dijon mustard
1/2 c Sour cream
1/4 c Capers, drained
Boeuf Bourguignonne
Posted on January 28th, 2008 in F Recipes, Free French Recipes
Free Recipe Boeuf Bourguignonne
Recipe Type: Free French Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 6
Ingredients for Boeuf Bourguignonne Recipe
3 lb Beef round or rump, 1 dice
Flour
4 tb Olive oil
1/2 c Butter
3/4 c Salt pork, fine dice
Salt
Pepper
4 tb Warmed cognac
2 Carrots
1 Leek
4 Shallots
1 lg Yellow onion
1 Clove garlic
1/2 Bottle burgundy (or more)
1 Stalk celery
Bouquet garni consisting of:
1 Sprig thyme
1 Bay leaf
1 Sprig parsley
2 tb Approx, flour
2 tb Approx, butter
12 sm Boiling onions
Sugar
4 tb Burgundy
12 Mushroom caps
1 tb Olive oil
Lemon juice
Minced parsley for garnish
Beef and Onion Stew
Posted on January 28th, 2008 in F Recipes, Free French Recipes
Free Recipe Beef and Onion Stew
Recipe Type: Free French Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 4
Ingredients for Beef and Onion Stew Recipe
1 lb Leftover beef (preferably
From Pot-au-feu, or from
Roast beef) sliced as thinly
As possible
4 tb Butter
3 md Yellow onions, sliced thinly
And separated into rings
Flour
1 tb Plus, red wine vinegar, to
Taste
Stock, Pot-au-Feu broth, or
Canned beef broth.
1 sm Bay leaf
1 Sprig fresh thyme, or sub-
Stitute 1 t dried.
1 tb Dijon-type mustard, or to
Taste
Fresh bread crumbs
1/3 c Chopped fresh parsley
1/2 Lemon, juice
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