Nichole W. Bridges - French Cooking Meals: 30 Authentic Main Dish, Lunch and Snack Meals Recipes
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- Book:French Cooking Meals: 30 Authentic Main Dish, Lunch and Snack Meals Recipes
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- Publisher:Hashim Farooqi
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- Year:2014
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French Cooking Meals: 30 Authentic Main Dish, Lunch and Snack Meals Recipes: summary, description and annotation
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Are you looking Tasty Main Dish, Lunch and Snack Meals?
Then you have found the perfect French cookbook. You will find a special variety of French Meals inside this cookbook. The authentic part about these recipes is that they are easy to prepare, delicious and tasty all at the same time. Youll find the following benefits in this cookbook. Step-by-step directions for making each of the recipes that makes the process of cooking much easier and quicker.
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Ingredients Lettuce leaf, of your own choice 8 ounces green beans, cooked but still crunchy 2 -3 hardboiled egg, quartered 1 small red onion, cut in rings 2 -3 Tomatoes, skinned and in large chunks 8 ounces canned tuna, drained and flaked 1 crushed garlic clove 1/3 cup olive, halved or left whole Salt & freshly ground black pepper Dressing 2 -3 tablespoons olive oil 1 tablespoon white wine vinegar or 1 tablespoon sherry wine vinegar 1 tablespoon very finely chopped herbs, preferably a mix of parsley, chives and tarragon, approx Salt and pepper Garnish Anchovy fillet, chopped if desired Quartered hardboiled egg Sardines , drained from a tin (optional) Cucumber , sliced or chunks 1 tablespoon chopped small caper Directions Take vinegar, oil for dressing and blend them together. Take the herbs, salt, pepper and add them. Then toss properly well, eggs, beans, tuna, half of olives, garlic, onion, tomatoes, and dressing. Take the salt, pepper and add them according to your own choice. Then right after this, pile in the middle of a dish over the lettuce leaves. Add the garnish items. ====================
Ingredients 1 tablespoon vegetable oil 4 boneless skinless chicken breast halves 1/2 lb hot Italian sausage, cut in 1/2 inch slices 3 medium carrots, sliced thinly 1 medium onion, sliced thinly 1 clove garlic, minced 1/2 cup dry red wine 1 bay leaf 1 teaspoon dried thyme 1/4 teaspoon pepper 1 (14 ounce) cans pork and beans in tomato sauce Chopped parsley Directions Take oil and heat this in stovetop casserole, covered, over moderately high temperature. Cook the chicken and brown this and take out. Then right after this, brown sausage. Take the garlic, onion, carrots, chicken and add them and fry for a next TWO min. Then right after this, drain the fat. Blend in wine. Blend in bay leaf. Blend in thyme.
Blend in pepper. Then allow to simmer, covered, over low temperature setting for approximately TWENTY min or till chicken pink color is gone. Blend in beans. Then heated through. Use parsley as sprinkle all over. ==================
Ingredients 1 lb boneless skinless chicken breast, cut into 1 inch pieces 1/2 teaspoon dried rosemary, crushed 2 teaspoons olive oil 2 teaspoons smashed garlic 1/2 cup reduced-sodium fat-free chicken broth 1 (15 1/2 ounce) cans cannellini beans, rinsed and drained 1 (7 ounce) bottles roasted red bell peppers, drained and cut into 1/2 inch pieces 3 1/2 cups torn spinach Directions Take rosemary, chicken, half teaspoon of salt, teaspoon of black pepper and combine them together and toss properly well. Take oil and heat it in a large size skillet over moderately high temperature setting. Take the chicken mixture and add this and fry for THREE min. Take the garlic and add this and fry for sixty seconds. Take the bell peppers, beans, broth and add them and heat to boiling. Then cover this, lower the temperature and allow to simmer for approximately TEN min or till chicken is ready and done. =================
Ingredients 3 leeks, sliced, white part only, rinsed very good 3 large red onions, sliced 6 -10 garlic cloves, sliced 4 tablespoons butter 1/4 cup olive oil 1 teaspoon salt 1 teaspoon pepper 1 teaspoon sugar 1 cup dried porcini mushrooms, soaked and rough chopped ( reserve liquid for soup) 8 cups water 2 tablespoons beef base or 2 tablespoons vegetable stock base 1 teaspoon dried parsley scallion, thinly sliced, for garnish Directions Take both olive oil, butter and melt them in a pot. ================= Ingredients 3 leeks, sliced, white part only, rinsed very good 3 large red onions, sliced 6 -10 garlic cloves, sliced 4 tablespoons butter 1/4 cup olive oil 1 teaspoon salt 1 teaspoon pepper 1 teaspoon sugar 1 cup dried porcini mushrooms, soaked and rough chopped ( reserve liquid for soup) 8 cups water 2 tablespoons beef base or 2 tablespoons vegetable stock base 1 teaspoon dried parsley scallion, thinly sliced, for garnish Directions Take both olive oil, butter and melt them in a pot. Take the sugar, pepper, salt, leeks, onions and fry them for approximately TEN min. Then after this, add the garlic and cook for next THREE min. Take the beef base, water, strained chopped mushrooms, strained liquid from mushrooms, parsley and add them. Heat to boiling and lower the temperature, then cook for next TWENTY min. ====================
Ingredients Crme frache 1/3 cup sour cream 1/3 cup heavy cream C hicken 1 tablespoon butter 10 ounces mushrooms, sliced 2 leeks, cut in half lengthwise and sliced crosswise 2 tablespoons white wine or 2 tablespoons sherry wine 1 1/2 tablespoons Dijon mustard 1 teaspoon thyme 1/2-1 teaspoon celery salt ( to taste) 1 teaspoon pepper 1 -3 garlic clove, crushed 2 lbs boneless skinless chicken breasts or 2 lbs boneless skinless chicken thighs Directions Take heavy cream, sour cream and blend them together in a glass jar, then place the lid over the jar and allow to rest till serving time for chicken. Use butter for coating the crock pot. Then place all of the items in a crock pot, besides Crme frache, and chicken, and blend well. Take the chicken, and add this and blend well. Then cook, covered, over low temperature setting for SIX hrs. Take out chicken to a dish and cover this. Take out cup of cooking juices and remove. ===============
Ingredients 8 boneless skinless chicken breasts 1 (10 ounce) cans cream of mushroom soup 1 (8 ounce) containers sour cream 1 cup dry white wine 1 teaspoon garlic salt 1 (16 ounce) cartons sliced mushrooms ( fresh) 1/2 teaspoon dried tarragon, chopped 1 dash lemon pepper 4 cups white rice (already prepared) Directions First of all, heat the oven to THREE HUNDRED and FIFTY (35o) degrees Fahrenheit. =============== Font size:
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