French Cooking French Cuisine...
SOUPE A L'OIGNON GRATINEE (onion soup au gratin)
Serves 3 to 4
Soften the onions gently in the butter: they must not color. Pour in the consommé or the bouillon and season with salt and pepper. Cover and simmer for 20 minutes.
Remove and pour into an earthenware pot, or an ovenproof casserole.
Add the port beaten with the yolk of the egg. Stir well.
Place the pieces of toasted bread on the surface of the soup.
Sprinkle with the cheese and place in the oven till nicely browned. Serve very hot straight from the pot or the casserole.
From "The Art of Simple French Cookery" by Alexander Watt
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Easy Ham, Bell Pepper Potato Bake
This is a delicious "mix and bake" casserole! cream of mushroom soup can be used in place of the cream of potato if desired. I use coarsly chopped frozen french fries in place of hash browns for this, we prefer the texture better, of coarse hash browns will do fine! This makes a great weekend brunch recipe! -- posted by KITTENCAL
Nov 6, Mashed Potato Recipe - Traditional: Real Restaurant Recipe
A real restaurant recipe to cook Traditional Mashed Potatoes from Real Restaurant Recipes is a great homemade mashed potato recipe that explains how to make mashed potato side dish and is a favorite.
Recipe: Salmon and Potato Pie Ethnicity: Canadian
Source/History: "A favorite with our family, this French-Canadian dish has been passed down from many generations. It's a simple dish that can be served with a bechamel sauce. If you like salmon you will enjoy this pie." Original recipe yield: 1 - 9 inch deep dish pie.
Eurasia to Moscow: Potato Pancakes
Here is a recipe for authentic potato pancakes using russet potatoes. They are delicious if not low calorie and perhaps after mastering the basic recipe you can experiment by adding potatoes with color.
Sweet Potato Pie Recipes..Easy to follow recipes for delicious Sweet Potato Pies
Want a quick and easy recipe for making that special sweet potato pie recipe for dessert tonight. Try our selection of tasty sweet potato pie recipes.
REQUESTS from Saturday, November 25, 2006
Molten Peanut Butter filled Cupcakes French Vanilla coffee mix O'charley's Caramel Pie Pepper Soup Escarole Pie Keebler Danish Wedding Cookies Spam Casserole Your Favorite Panini Sweet Potato Pie ~~~~~~~~~ Molten Peanut Butter filled Cupcakes I saw a recipe in one of the October 2006 issues of OK magazine for Molten
Oct 11, Potato Soup Restaurant Recipe
Get a Potato Soup Restaurant Recipe, here at Real Restaurant Recipes. Our collection has a tasty Restaurant Beef Stew Recipe, among other Soup varieties.
Easy Low Fat Oven Roasted Peppered Potato Wedges
This is my Dad's recipe!!! Brilliant low fat & EASY roasted potato wedges with freshly ground black pepper and olive oil. I have also added garlic, lemon wedges, fresh thyme, fresh rosemary, cumin, chilli.......the list is endless! I have posted the basic recipe and it is obviously easy to add whatever you like, depending on the mood, season & type of meal you are serving. For example, rosemary is great with lamb dishes; thyme and oregano marries wonderfully with Italian & French cuisine; garlic and lemons are GREAT with roast chicken. The basic peppered recipe is still my favourite though - I use fleur de sel (local sea salt) in mine - but any coarse salt will be fine. I have given measurements for about 4 people......it is easily adapted up or down however! -- posted by French Tart
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French Recepies
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In a few of these recipes, I state that the sauce should be reduced, or cooked gently, until it thickens.
Careful and closely watched reduction and blending of a sauce can make all the difference to a dish which, in itself, may have required exacting measurements and preparation.
So, surely, as far as sauces are concerned, it is worth both time and trouble to stay in the kitchen and to cook the sauces cautiously without having to go off to attend to other household matters.
Two conclusions can be drawn from Alexandra Dumaine's remark that "exactness in cooking is difficult to achieve."
One is that the difficulty resides in achieving the exact required result, according to the precise indications in the recipe; the other, that you have to reckon with your own particular taste and that of the family, or of your guests.
We are not all born with uniform palates: you may like garlic, others may not; some prefer lemon juice, instead of vinegar, in the salad dressing, etc.
There must, therefore, remain a margin in the prescribed amount of herbs and seasoning to be used in the preparation of these dishes.
From "The Art of Simple French Cookery" by Alexander Watt
French Cooking Cuisine Recipes
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From "The Art of Simple French Cookery" by Alexander Watt
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