Ziay!

ceej329

I need an easy french recipe for my french class. Something that wouldn't take too long or be too complicated. I don't have to present how to make it just bring the food if that helps.

Darren G

1 loaf french bread
Garlic salt
Butter

Spread butter on bread, sprinkle with garlic salt, slightyl heat until bread is warm. Voila French Bread!

John S

This may take a little longer, fly to Paris, on every flight destination, pick up some french fries and bring home!!

friendlystranger65

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Let's Cook French : French cooking made easy ! French recipes and ...
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HorsePoopSmellGood

Here are a few that are good! Enjoy!

Tourtiers (French Pork Pie)

INGREDIENTS
2 1/2 pounds lean ground pork
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1 large onion, chopped
1 teaspoon salt
1 stalk celery, chopped
1 bay leaf
3 cups water
4 baking potatoes, peeled and cubed
2 (15 ounce) packages refrigerated pie crusts



DIRECTIONS
In a large saucepan, mix together the ground pork, cloves, cinnamon, onion, salt, celery, bay leaf and water. The water will help break up the raw pork. Simmer over medium-low heat for about 3 hours, or until the water has evaporated. Remove from the heat and discard the bay leaf.
Towards the end of the pork cooking time, place the potatoes into a separate saucepan and fill with enough water to cover. Bring to a boil and cook until tender, about 10 minutes. Drain and mash potatoes. When the pork is done, stir the mashed potatoes into that pan until evenly blended.
Preheat the oven to 375 degrees F (190 degrees C). Line two 9 inch pie plates with bottom crusts. Spoon equal amounts of the pork filling into each crust. Cover with top crusts and flute the edges to seal.
Bake for 45 minutes in the preheated oven, or until crust is golden brown.




French Onion Soup with Celeriac

INGREDIENTS
1 head garlic
1 teaspoon olive oil
salt to taste
1/2 cup butter, softened
2 tablespoons olive oil
2 tablespoons butter, melted
3 large sweet onions, chopped
1 celeriac (celery root), chopped
2 cups beef broth
1 cup dry red wine
2 cups vegetable broth
1 head garlic cloves, chopped
2 teaspoons paprika
2 tablespoons dried parsley
Cajun seasoning to taste
salt and pepper to taste
1 loaf French bread, toasted and sliced
1 cup shredded Swiss cheese


DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C). Slice the top off the whole head of garlic, sprinkle with 1 teaspoon olive oil, and season with salt. Wrap loosely in foil, and bake 45 minutes, or until the cloves are very soft. Squeeze the cloves into a small bowl, and mix with the 1/2 cup softened butter.
Heat 2 tablespoons olive oil in a large pot over medium heat. Melt 2 tablespoons butter in the pot, and blend with the oil. Stir in the onions and celery root, and saute until the onions are lightly browned. Reduce heat to medium low, and mix in the beef broth, wine, and vegetable broth. Mix in the chopped garlic, and season with paprika, parsley, Cajun seasoning, salt, and pepper. Simmer, stirring occasionally, for 1 hour.
Preheat the oven broiler.
Spread the toasted bread slices with the garlic butter. Ladle the soup into oven safe bowls, and place the bowls on a baking sheet. Reserving remaining bread, place one slice of toasted bread on top of the soup in each bowl, and sprinkle with Swiss cheese.
Broil soup 5 minutes in the preheated oven, until the Swiss cheese is melted. Cool for about 2 minutes before serving warm with remaining garlic bread.



Real French Crepes

INGREDIENTS
1 cup all-purpose flour
1 egg
2 cups milk


DIRECTIONS
In a mixing bowl, combine flour, egg, and milk.
Heat a large skillet or crepe pan over a medium-high heat. Spray the pan with non-stick cooking spray. Pour about 1/3 cup of batter into the pan, lift the pan and turn it by rotating your wrist, spreading a PAPER THIN amount in the pan. Flip the crepe when it starts to bubble. When it is finished cooking, remove it and repeat this process with the remaining batter.




Easy Coq Au Vin

INGREDIENTS
1 tablespoon vegetable oil
1 (4 pound) whole chicken, cut into pieces
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 1/2 cups red wine
1 1/2 cups chicken stock
1 onion
1 tablespoon cornstarch
1/3 cup water



DIRECTIONS
Heat oil in a large skillet over medium high heat. Season chicken parts with salt, pepper and garlic powder and saute until lightly browned, about 5 to 7 minutes.
Place wine in a shallow dish or bowl. Dip chicken pieces into wine, one at a time, and return to skillet. Add any remaining wine, stock and onions, stir together and reduce heat to medium.
Cover skillet and cook for 30 minutes or until chicken is cooked through and no longer pink inside. In a small bowl, mix together cornstarch and water and add mixture to sauce to thicken; cook an additional 2 to 3 minutes and serve.

radean

French cooking can be easy, tasty and enjoyable all at once. Unfortunately, many cookbooks make cooking (especially for French food) unnecessarily difficult. Not here! We offer easy French recipes, that are quickly and easily prepared, and taste great.
.............................
Pot au Feu recipe:
- 1.5 kg (3 pounds) beef with bone (plat de cote)
- 300 gr. (11 ounces) bacon in stripes or cubes
- 10 pearl onions, peeled
- 3 chopped cloves of garlic
- 4 medium sized carrots, peeled and cut into 4 cm cubes
- 2 leeks, washed and cut into 1 cm rings
- 5 tomatoes, chopped and peeled
- 200 ml (1 cup) beef stock
- all purpose flour
..........................
Preparation Time: 40 Minutes
Cooking Time: 5 hours
........................................
Recipe:

Brown meat in frying pan, adding salt and pepper. Sprinkle a little flour over the meat while turning over. Place meat into oven proofed casserole or even better into a slow cooker.
Briefly fry bacon, onions, garlic, carrots, than add tomatoes, leek and beef stock. Bring to the boil and add to casserole or slow cooker.
Cook at low temperature (150 Celsius) for about 5 hours or until the meat falls of the bone.
Serve with potatoes (boiled or fried).
...................
Notes:
Depending on the meat being used, a Pot au Feu can be very rich. If you would like a leaner version, prepare it the day before and allow to cook overnight. Once cooled the fat will rise to the surface and it can be skimmed off. The dish can then be re-warmed.
Pot au Feu is often served with mustard and course salt.
After removing and serving the meat and vegetables, there will be a delicious sauce left over. This can be used for making soup, as a base for a sauce or for cooking vegetables in.
For a Pot au Feu with a Mediterranean flavour, modify the recipe by reducing the amount of meat, increasing the amount of vegetables and adding herbs.
...................
History:
Pot au Feu is French for “pot on the fire”. In other words, a stew or stock pot which is left cooking over the fire. In previous times, it may simply have been a cooking pot which was left over the fire, into which was thrown whatever food and scraps happened to be available. Often the meat was either scraps, or relatively poor cuts which needed a long time to cook in order to be tender. In historical terms, it was a dish for relatively poor people.
Today in France, one can buy “pot au feu” meat. Expect this to be meat which reflects the historical background of this dish: relatively inexpensive and inferior cuts, which will soften with long slow cooking. While such meat is quite adequate for a Pot au Feu, feel free to use better cuts if you wish.
As a Pot au Feu is historically a stew-like dish of whatever meat and vegetables were available, there are no absolute guidelines about what it should contain. However, in general it will contain beef, some bones (such as ox-tail) which have either marrow or cartilage (or both, depending on which bones are used), vegetables (such as carrots, onions, leeks, turnips) and spices. Due to concerns about CJD, this recipe excludes bones.

Court?

you can make chocolate truffles

here's a recipe:
http://www.joyofbaking.com/ChocolateTruffles.html

thing is, though, i made truffles before and they need lots of sugar.

good luck!

of course you could just go to a bakery and pick up some sweet croissants xD

SoAZ Gal

Go to the store, buy a couple gallons of "french vanilla" ice cream and biscotti.

Nicky

Steak au poivre w/pan sauce
steamed aspargus
mashed potatos

Steak is heavily coated on one side with coarsely cracked black pepper. It's pan fried (pepper down first) to your liking. Remove and set aside in pan add olive oil (Tbsp) and minced shallot, sautee till translucent, add alcohol (wine, port, sherry, etc) allow to reduce until thickened, add Tbsp of cold butter, swirl butter around in the sauce until melts and disperses, stir sauce and serve on steak w/ asparagus and mashed potatos.
You can also make very think potato sticks and french fry them (like shoestrings) till very crispy. This is a common meal you'd find on the menu at a bistro.

Also, for an easier dish I'd suggest a crouque madam, which is the croque monsuier (ham and gruyere toasted sandwich) with a fried egg added, also commonly found in small bistos and coffee shops. I've added a link to a site with the actual recipes

Hajnal

1. go into the woods

2. check under rocks and on the ground

3. find a snail

4. eat it.

voilà!!!