Articles filed under French
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All-purpose CrepesNov 8, 2021 2:16 PM - 1 cup all-purpose flour ⅔
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French OmeletNov 8, 2021 2:15 PM - 2 extra-large or 3 large or medium eggs Large pinch salt
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Vichyssoise - Chilled Leek And Potato SoupNov 8, 2021 2:13 PM - 3 cups peeled and sliced potatoes 3 cups sliced leeks, white parts only
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Quiche LorraineNov 8, 2021 2:12 PM - Crust 1½
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Blender HollandaiseNov 8, 2021 2:10 PM - 3 egg yolks ¼
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Beef BourguignonNov 1, 2021 5:45 PM - 1 tablespoon olive oil
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Steak ProvencalOct 31, 2021 4:24 PM - 1 tablespoon canola oil1 pound boneless beef top sirloin steak, cut into 1-inch chunks1 large onion, chopped3 garlic cloves, minced1/2 teaspoon black pepper3 yellow squash, cut into 1-inch chunks1 can (15 ounces) Great Northern beans, rinsed and drained1 can (141/2 ounces) can diced tomatoes2 tablespoons chopped fresh basil2 cups loosely packed fresh spinach leaves, trimmed1 tablespoon grated parmesan cheeseIn a soup pot, heat the oil over high heat. Add the steak, onion, garlic and pepper. Saute for 6-8 minutes, or until the steak and onions are browned, stirring frequently.Add the yellow squash, reduce the heat to medium, and cook for 3 to 4 minutes, or until the squash is tender. Add the beans, tomatoes and basil; mix well. Cook 3 to 4 more minutes, or until heated through.Just before serving, stir in the spinach and cook for 2 to 3 minutes, or until the spinach wilts. Sprinkle with the parmesan cheese and serve.Serves six.Nutrition values per serving: 233 calories, 7 g total fat (1 g saturated fat), 23 g carbohydrates, 22 g protein, 44 mg cholesterol, 301 mg sodium."Mr. Food's Quick and Easy Diabetic Cooking" (McGraw Hill, $16.95)
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Very Berry CoulisOct 31, 2021 4:14 PM - 1 pound fresh strawberries, sliced, divided2 packages (6 ounces each) fresh raspberries, divided 1/2 cup granulated sugar, or to taste1 tablespoon orange liquorSelect the ripest strawberries for the coulis (sauce) equal to 8 ounces or half the berries. Place those berries in medium stain-proof bowl.Place remaining strawberries in large glass or stain-proof bowl with half the raspberries. Stir to combine; set aside.Add remaining raspberries to coulis-worthy strawberries. Pour 1/2 cup sugar and orange liquor over berries and stir to coat. Set aside for 5 minutes. Using blender or food processor, puree the sugared berries in two batches. Pour berry puree through fine sieve and press with back of spoon to remove seeds.Toss reserved berries with sauce. Add more sugar if necessary. Tightly cover and chill 1 to 2 hours before serving.Serve berry coulis with ice cream, pound cake and whipped cream.Serves 12.Baker's hint: 1 1/2 teaspoon orange extract can be substituted for the orange liquor.Nutrition values per serving: 61 calories, trace amount fat, 15 g carbohydrates, 3 g fiber, trace amount protein, 0 cholesterol, trace amount sodium.
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