Basic French Vinaigrette Recipe
Ingredients:
Salt
Pepper
2 Tbsps vinegar (white wine) or juice from freshly squeezed lemon
1/2 tsp of mustad (Dijon)
1/3 c of olive oil
Instructions:
Mix together vinegar, mustard, pepper then salt. Mix well. Add your olive oil while continuously whisking briskly. Whisk until your vinaigrette has emulsified.
This makes for one half cup of dressing.
>> Basic French Vinaigrette Recipe
Peanut Butter & Jelly French Toast Recipe
Ingredients:
12 pcs of bread slices
3/4 c of peanut butter
3 pcs of eggs (beaten)
6 Tbsps of preserves (jam or jelly)
1/4 tsp of salt
3/4 c of milk
2 Tbsps of butter (or margarine)
Instructions:
Spread the peanut butter onto six bread slices; spread the preserves onto other six bread slices and place on top of the bread with peanut butter, forming a sandwich. Combine salt, eggs, and milk; mix thoroughly. Melt the butter on a skillet above moderate heat.
Once the butter has melted, dip the sandwiches into the mixture of egg, coating them well. Cook on the skillet till each side has browned. Serve at once.
>> Peanut Butter & Jelly French Toast Recipe
French Lining Pastry Recipe
Ingredients:
4 c of flour (all purpose)
1 1/4 c butter (or margarine)
1 medium-size egg
3/4 c icy water
1 tsp salt
Instructions:
Gradually sift the flour til it forms a ‘mound’ on the cooking surface. Move flour from the middle to the sides to form a hollow at the middle.
Put in this hollow the other ingredients (except the water) and work this up using knives in cutting movements. Add more iced cold water, when needed, then mix well til the dough sticks together well. Form ball out of dough. Wrap with cling film and place inside the refrigerator for about an hour.
>> French Lining Pastry Recipe
Oven-Baked Nutmeg Praline French Toast Recipe
Ingredients:
8 pcs of bread slices; cut into 3/4-inch thick
4 pcs of eggs (large)
1 c of milk (or half-and-half)
2 Tbsps of sugar (granulated)
2 Tbsps of liqueur (orange or juice)
1/2 tsp of vanilla
1/2 tsp of nutmeg (ground)
1/4 tsp of salt
1/3 c of butter (unsalted)
1/2 c of pecans; chopped
1/4 c of sugar (light brown)
1 Tbsp of melted butter
Instructions:
Arrange the bread on a 13×9x2 inch (baking) dish, in one layer. Combine milk, eggs, sugar, vanilla, liqueur, salt, and nutmeg; whisk thoroughly and pour above the bread, coat them evenly and cover. Place inside the refrigerator overnight (or several hours).
Preheat the oven (400 degrees F). Place one-third cup of butter on a 15×10-inch jellyroll pan and melt inside the oven. Arrange the chilled soaked bread on the jellyroll pan and bake for 24 mins, uncovered, or till golden and firm.
Combine sugar, one tablespoon of butter, and pecans inside a bowl. When toast are done, sprinkle them over the toasts. Broil, five inches away from the heat, for a min or till topping starts bubbling.
>> Oven-Baked Nutmeg Praline French Toast Recipe
Sourdough French Bread Recipe
Ingredients:
1 pack of yeast (dry, active); dissolved in
1/4 c of water (warm)
4-1/2 c of unsifted flour (unbleached)
2 Tbsps of sugar (refined)
2 tsps of salt
1 c of water (warm)
1/2 c of milk
1/4 c of sourdough starter
2 Tbsps of oil (vegetable oil)
Instructions:
When the yeast is dissolved, add flour, sugar, salt, water, milk, oil, and sourdough starter. Mix thoroughly then knead gently; place on a bowl. Let it rise till volume has doubled. Turn it out on a floured surface then divide into 2 portions.
Shape the dough portions to oblongs; roll tightly starting with 1 side and seal edge and form or shape to an size and shape you prefer.
Place the loaves onto greased cooking sheet; let them rise till volume has doubled. Make cuts above the loaves, diagonally. Gently brush water above the surface. Bake (400 degrees F) for 25 mins or till brown.
>> Sourdough French Bread Recipe
Peanut Butter French Toast Recipe
Ingredients:
3 pcs of eggs; beaten slightly
1/16 tsp of salt
3/4 c of milk
2 Tbsps of sugar (refined)
1 Tbsp of peanut butter (creamy)
6 slices of bread (day-old)
Butter
Instructions:
Combine peanut butter, eggs, milk, sugar, and salt inside a bowl; beat thoroughly till blended well and smooth. Dip the bread slices onto the egg mixture, coat them well. Place butter on the skillet above (high) heat.
Cook the bread slice till browned on each side. Add butter onto the skillet when necessary. Serve them warm along with any syrup (or honey).
>> Peanut Butter French Toast Recipe
Low-Cal French Dressing Recipe
Ingredients:
1 c tomatoes (canned)
1/4 tsp powdered onion
2 Tbsps lemon juice
1/4 c rice (cooked)
1/8 tsp each of celery, powdered garlic, salt, and basil
1 tsp sugar
Instructions:
Mix ingredients in a blender or food processor and process until smooth and creamy. Keep in a refrigerator.
>> Low-Cal French Dressing Recipe
Baker’s Square French Silk Pie Recipe
Ingredients:
Shavings of chocolate
Buttermilk
Whipped cream (9 ozs)
1/4 c of water (cold)
1 pack of gelatin
1 box chocolate pudding (small)
1 9-inch store bought crust (pie)
Instructions:
Make the chocolate pudding as per the instructions and in place of milk, use buttermilk. Set it aside. Make the gelatin using one fourth cup of chilly water and mix inside a glass cup.
Place glass bowl atop a double boiler to dissolve gelatin fast. When the mixture has cleared, this means the gelatin has been dissolved. Whisk gelatin onto the pudding mix using a wire whisker then fold the whipped cream in.
Decant chocolate mixture onto the crust. Place inside the fridge to chill. Spread whipped cream over pie just prior to serving. Sprinkle with shavings of chocolate.
>> Baker’s Square French Silk Pie Recipe
Oven French Fries Recipe
Ingredients:
6 pcs of potatoes (medium); peel and cut into french fries
2 Tbsps of oil
1 oz of dry dressing mix (Good Seasons, not mixed)
1 Tbsp of parsley (fresh); chopped
Instructions:
Preheat the oven at 350 degrees F. Pat the potatoes dry (make sure they are dry) then place them inside a mixing bowl; drizzle oil and toss them well.
Arrange them inside a cooking sheet, in one layer. Sprinkle dressing and chopped parsley all over the potatoes.
Bake for 25 mins, turn them over once. Increase the temperature, 450 degrees F; continue to bake for 3-5 mins more till potatoes begins to turn brown.
>> Oven French Fries Recipe
Macadamia Nut French Toast Recipe
Ingredients:
4 pcs eggs (large); beat lightly
1/4 c sugar (refined)
1/4 tsp nutmeg (ground)
1/3 c of milk
2/3 c orange juice
1/2 tsp vanilla
1 loaf of bread (16 oz); cut to one inch thickness
2/3 c butter (or margarine); melt
1/2 c chopped macademia nuts
Confectioners’ sugar
Nutmeg (ground, for garnish)
Instructions:
Mix eggs, sugar, nutmeg, milk, orange juice and vanilla and stir well.
Place sliced bread on a greased thirteen by nine inch baking pan. Pour mixture earlier prepared over the bread. Cover with wax paper or aluminum foil and put in refrigerator overnight. Turn bread over once while refrigerated.
Pour melted butter on a fifteen by ten inch pan. Line bread in a pan and sprinkle the macademia nuts on top, then bake for ten minutes (400 degrees F). Garnish with powdered sugar and ground nutmeg.
>> Macadamia Nut French Toast Recipe
Oven Baked French Fries Recipe
Ingredients:
6 Tbsps of margarine
1/4 c of onion; chopped finely
2 lbs of potatoes (baking); rinsed well
Salt and Pepper (to taste)
Instructions:
Preheat the oven at 425 degrees F. Place the margarine on a 9×13 inch (baking) pan; melt inside the oven. Cut the potatoes into wedges, lengthwise about 1/2-inch across.
Place them onto the melted margarine; stir thoroughly till coated well. Sprinkle salt, pepper, and onion. Bake for half an hour till browned and tender; turning frequently.
>> Oven Baked French Fries Recipe
Barbeque Sauce – French Recipe
Ingredients:
1/3 c of shallots; minced
1/8 tsp of pepper
1 tsp of salt
1 clove of garlic
2 Tbsps of parsley
1/4 c of mustard (Dijon)
1/4 c of oil (corn)
1/3 c of wine (white)
1/3 c of corn syrup
Instructions:
Saute the onions in oil ’till they are cooked clear but isn’t browned. Mix in the wine, mustard, garlic, salt and pepper and parsley. Cook gently for ten minutes.
May be served hot or cold.
>> Barbeque Sauce – French Recipe