FC: French Recipes
1: Table of Contents Le Petit-déjeuner Le Déjeuner Le Diner Le Desserts | French Eating Customs and tradition Food is very important to the French. French food recipes are treasured. French cooking is highly prepared, using the freshest ingredients possible.
2: Beligian Waffles Originated in Belgium | Le Petit-dejeuner
3: Ingredients * 2 cups cake flour * 2 teaspoons baking powder * 1/2 teaspoon salt * 4 large eggs, separated * 2 tablespoons sugar * 1/2 teaspoon vanilla extract * 4 tablespoons unsalted butter, melted * 2 cups milk * non-stick cooking spray | Preheat the waffle iron according to the manufacturer's instructions. In 1 medium bowl sift together flour, baking powder, and salt. Set aside. In a second bowl use the wooden spoon to beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow. Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine. Combine the egg-milk mixture with the flour mixture and whisk just until blended. Do not over mix. In third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute. Using the rubber spatula, gently fold the egg whites into the waffle batter. Do not overmix! Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid. Close and cook as per manufacturer's instructions until golden brown, about 2 to 3 minutes. Serve immediately.
4: Quiche Lorraine This dish originated in a German kingdom, where the French renamed it Lorraine
5: Ingredients (8 oz.) pkg. bacon, diced 1/4 lb. Swiss cheese, shredded 1 (9 inch) unbaked pie crust 1/4 tsp. nutmeg 3 eggs, lightly beaten 1 1/2 c. half & half 1/2 tsp. salt | Directions Cook bacon and drain. Sprinkle cheese and bacon into pie crust. In medium bowl, beat eggs, half and half, salt and nutmeg with fork. Pour into pie crust. Bake at 425 degrees for 15 minutes. Turn oven down to 325 degrees and bake until set (20 minutes or so). Serves 6.
6: Mais Fritters From Haiti | Le Dejeuner
7: Ingredients * 3 cups oil for frying * 1 cup sifted all-purpose flour * 1 teaspoon baking powder * 1/2 teaspoon salt * 1/4 teaspoon white sugar * 1 egg, lightly beaten * 1/2 cup milk * 1 tablespoon shortening, melted * 1 (12 ounce) can whole kernel corn, drained Directions 1. Heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C). 2. In a medium bowl, combine flour, baking powder, salt and sugar. Beat together egg, milk, and melted shortening; stir into flour mixture. Mix in the corn kernels. 3. Drop fritter batter by spoonfuls into the hot oil, and fry until golden. Drain on paper towels.
8: Macaroni au Gratin This dish is from Haiti
9: Ingredients * 16 oz cheese sauce * 12 oz of carnation milk * 2 tsp garlic powder * 8 oz cook ziti (any pasta of choice) * onion diced (optional) * green peppers diced (optional) * salt (optional) * 3 tbsp of tomato paste | 1. In large mixing bowl mix all ingredients together. In casserole dish place mix ingredients, and sprinkle Parmesan cheese on top. 2. Then bake at 325 temperature for 15 to 25 min or until bubbling and surface is golden brown.
10: Wurstsalat (Sausage Salad) This dish came from Switzerland. It is often served with bread and ice tea. It is a perfect summer meal
11: 1 bundle red radish, cut into slices 2 carrots, cut into slices 100 g (0.22 pounds) Emmentaler cheese, cut into small pieces 100 g (0.22 pounds) Greyerzer cheese, cut into small pieces 100 g (0.22 pounds) Tilsiter cheese, cut into small pieces 3 cervelas (pork sausage, not cooked or grilled, just raw), cut into slices cucumber, cut into small pieces 4 potatoes, cooked, cut into small pieces * pepper * 1 tablespoon mustard * 1 onion, hacked * 1 piece of garlic, pressed * teaspoon salt * teaspoon spices * 1 teaspoon lemon juice * 4 tablespoons vinegar * 5 tablespoons oil * 1 or 2 eggs, cooked hard * 2 tomatoes * Chive, cut into small | 1. Put the vegetables and the cheese in a bowl and mix them well. 2. Make the sauce with all the ingredients mentioned above, from pepper to oil and stir well. 3. Pour the sauce over the salad and mix well. 4. Peal the eggs and cut them into slices. 5. Cut the tomatoes and use them together with the eggs for decoration. 6. Pour the chive over the salad.
12: Boulette This meal is from Haiti | Le Diner
13: Ingredients * 1 lb freshly ground beef * 1 egg * 2 tsp salt * 1/4 tsp black pepper * 1 small minced onion * 1 tbsp ground spices * 2 garlic cloves * 2 slices bread (edges trimmed) * 1/2 cup flour * 1/2 cup oil Directions 1. Mix ground beef, egg, salt, black pepper, onion, ground spices, and garlic. 2. Soak bread in 1 tbsp water and mix with meat. 3. Roll into golf ball size meatballs and dip in flour. 4. Pan fry in oil until golden brown. 5. Drain on paper towel
14: Paté au Saumon This dish is from Quebec
15: INGREDIENTS: 1 or 2 small tins of salmon 4 to 5 medium-size potatoes (mashed by hand with some butter/margarine, enough milk, salt and pepper) 1 unbaked double pie crust (1 bottom + 1 lid) METHOD: Combine fish and mashed potatoes. Fill 1 unbaked pie crust, add pie pastry lid, flute edges, cut a few short slits in the top (allows steam to escape). Bake at 350*F until the dough is cooked.
16: West African Poulet Stew with Rice From the Ivory Coast
17: 8 to 10 chicken drumsticks vegetable oil for frying corn flour, for dredging CHICKEN SEASONING: 1 tablespoon peeled and finely grated fresh ginger 3 tablespoons sweet paprika 1 tablespoon garlic salt 4 tablespoons cornstarch STEW: 2/3 cup oil from frying chicken 3 large yellow or red onions, minced 8 green onions, thinly sliced 3 cloves garlic, peeled and minced 1 tablespoon peeled and grated fresh ginger 1 green bell pepper, seeded and minced 3 to 4 hot chiles, seeded and minced 4 tomatoes, blanched, peeled, and pureed or 1 13-ounce (410g) can Italian peeled tomatoes, undrained and pureed 1 tablespoon tomato paste 1/4 pound (125g) button mushrooms, cleaned and thinly sliced 3 tablespoons fresh or frozen corn 2 cups chicken stock 3 tablespoons chopped cilantro, for garnish 6 cups hot cooked long-grain rice or couscous, as accompaniment lettuce leaves, for garnish 1 or 2 tomatoes, sliced, for garnish | Rinse and dry the chicken pieces. Mix the seasoning ingredients and combine them with the chicken drumsticks. Toss well so each piece of chicken is well coated. Cover and set aside in a cool place for about 4 hours or, preferably, overnight in a refrigerator. 2 Heat vegetable oil for frying in a large, heavy-based, nonstick, deep skillet. Dredge each seasoned drumstick in cornstarch and fry in the hot oil to seal and quickly brown the outside (about 3 to 4 minutes each). Turn chicken to ensure even browning. When it is golden brown, remove the chicken from the oil and drain on paper towels. Repeat the process with all the chicken pieces. Cover and set aside.
18: Sucre a la creme This dish originated from quebec | Le Dessert
19: Ingredients 250mL of 35% cream 1 cup white sugar 1 cup brown sugar a lump of butter the size of 1/2 an egg more or less 1/2 teaspoon vanilla extract (the alcohol-free kind, of course) | Boil cream and sugars together until a spoonful dropped in a glass of icy water forms a ball. Add butter and vanilla. Remove from heat. Beat with a wooden spoon until it thickens. Spread in a greased pan big/small enough to make a ~ 2 cm thick layer. Chill until firm. Cut into not-too-big pieces.
20: Swiss Pear Recipe From Switzerland
21: Ingredients 1 cup whipping cream, well chilled 2 tablespoons Sugar 1 (29 ounces) can Pears in heavy syrup, drained,reserve 2 1/2 ounces of syrup 4 ounces German cooking chocolate | Directions Whip cream until thick, add Sugar and continue to whip until thick. Drain Pears well. Melt chocolate with reserved syrup. Put Pears in a large bowl, a glass bowl makes a nice presentation. Cover Pears with whipped cream. Cool chocolate mixture, then pour or spoon chocolate carefully over whipped cream. Chill well.
22: Prune Tart From Luxembourg
23: Put 250 gr. of lukewarm flour into a pot, and make a mould in the middle. Mix 12 gr. of yeast, 40 gr. of sugar, 1/8th litre (1/4 pint) of lukewarm milk, a pinch of salt, 50 gr. liquid butter (or margarine) and one (entire) egg. Pour mixture into flour and knead into a smooth dough. Leave to raise for 30-40 minutes. Cut the plums (Damsons are the best) in half, and take out the stones. Spread the dough into a buttered pan some 1 fingers high. Cover the dough with the plums in a circular pattern. Bake at medium temperature. Sprinkle with sugar before serving.