French Food Recipes

Find great French Recipes @ 123easyaspie.com.

Q: French Recipes?
ok so friday we are having a party in my French class and we have to bring in French food!
What are some easy recipes and what are they!!
=]

A: ***FRENCH MOCHA PIE

2 teaspoons dark cocoa, unsweetened
1 teaspoon instant coffee
1 cup granulated sugar
4 egg whites
1/2 teaspoon cream of tartar
2/3 cup ground walnuts
1/2 cup crackers (Ritz or Town House)
semisweet chocolate, shaved

Preheat oven to 300°F.
In a blender, crush about 12 crackers and 1/2 cup walnuts. Combine in a small bowl or on waxed paper instant coffee, cocoa and granulated sugar.

In the bowl of electric mixer, beat the egg whites adding a pinch of the cream of tartar at a time, beating just until soft peaks form. Begin adding the sugar mixture, continuing to beat until the egg whites are stiff but not dry.

Turn out into a 9-inch graham cracker pie crust.

Bake for 30 minutes and cool.

Just before serving, spread topping (see below) over surface and sprinkle with shaved chocolate bits.

Topping:

1 tablespoon granulated sugar
1/3 tsp. instant coffee or 2 T. coffee flavored syrup
1/2 teaspoon vanilla
1 teaspoon cocoa
1 cup heavy cream or whipping cream

Mix together sugar, instant coffee or syrup, vanilla, and cocoa.
In a clean, cold bowl beat the cream with the wire whisk of an electric mixer. Gradually add in the sugar mixture and beat until cream holds peaks.

***FRENCH TOAST

4 eggs
1/2 cup milk
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 cup maple syrup
1 tsp vanilla flavoring
12 pieces bread (at least)
1/2 cup of vegetable oil

Mix the milk, eggs, nutmeg, cinnamon, vanilla, and maple syrup in a bowl. Heat up a frying pan (or grill) on high for 5 minutes.
When heated, turn it down to medium and pour in the oil.

Let it sit for 2 minutes or until pan sizzles.

Coat the pieces of bread, one at a time, in the mixture and put in the pan. Grill to your liking.

Serve with fresh berries and maple syrup on top.

***FRENCH APPLE TART

1 pie crust
5 or 6 firm apples (tart, sweet apples; Granny Smith or McIntosh), about
2 1/4 lbs.
1/2 c. sugar
2 tsp. grated fresh lemon rind
2 tbsp. butter, cut into sm. pieces
1/3 c. clear apple jelly or apricot preserves

1. Preheat the oven to 400 degrees F.
2. Use a 10 inch pie shell with a removable bottom.

3. Peel the apples and cut them into quarters. Cut away and discard the cores. Trim off and reserve the ends of the apple quarters. Chop the trimmings. (1/2 cup of apples)

4. Cut the apples into thin uniform slices. (5 cups of sliced apples)

5. Scatter the chopped apple evenly over the surface of the pie shell.

6. Arrange the apple slices overlapping in concentric circles, starting with the outer layer and working toward the center.

7. Sprinkle the apple slices with the sugar and lemon rind. Dot with 2 tablespoons batter (1/2 cup of sugar and 2 teaspoons lemon rind).

8. Place the pie tin on a baking sheet. Place in the preheated oven and bake for 15 minutes. Reduce the oven heat to 375 degrees F. Bake 25 minutes longer.

9. If you wish to add a glaze, melt the jelly over low heat, stirring. Brush the top of the hot tart with the melted jelly. Serve hot or cold.

Serves six to eight servings.

***FRENCH LACE COOKIES

An easy recipe for a famous cookie. The thin batter is transformed, in baking, into a crisp round with open spaces resembling lace. The rolled-up version is popular in Sweden; cooks there roll the warm cookies around a piece of broom handle. 1 c. nuts, finely chopped 1/2 c. corn syrup 1/2 c. shortening 2/3 c. brown sugar, packed
Heat oven to 375 degrees. Measure flour by sifting. Blend flour and nuts. Bring corn syrup, shortening and sugar to boil in saucepan over medium heat, stirring constantly. Remove from heat; gradually stir in flour and nuts. Drop batter by level teaspoonfuls about 3 inches apart on lightly greased baking sheet. (Bake only 8 to 9 cookies at a time.) Bake 5 to 6 minutes; remove from oven and allow to stand 5 minutes before removing from baking sheet. Makes about 4 dozen cookies.

Note: Do not use self-rising flour in this recipe.

Hope this helps!! =]

Q: French recipes?
I need some ideas. I will have to make enough for a class of 20+. It will also need to last a few hours and cant be microwaved. I will have a fridge so cooled things are the best. Also the recupe can’t take longer then two days to make. Any quick candies would be great. And I will need links to the sites you got them from. Thank you

A: A couple of these and maybe one from the sources could fit the bill:
FRENCH BERRY CREME DESSERT

Ingredients:
2 sticks butter
1 c. chopped walnuts
1 c. flour
1 c. graham cracker crumbs
1 lg. Cool Whip
1 c. powdered sugar
1 tsp. vanilla
1 (8 oz.) pkg. cream cheese
1 (16 oz.) can pie filling

CRUST: Melt butter. Mix with walnuts, flour and graham cracker crumbs. Pat evenly on bottom of 9×13 inch pan. Bake at 400 degrees for 15 minutes. Cool.
FILLING: Blend powdered sugar with Cool Whip, vanilla and soft cream cheese. Pour over cooled crust. Put pie filling on top. I usually use blueberry filling, but any may be used.

Q: FRENCH RECIPES?????!!!?
i need FRENCH recipes that a kid can make!
and french fries are not french, don’t google it
google doesn’t work
i tried but it’s due on monday i only can use the computer today, so HELP!!!!! PLEASE!!!!!!

A: There’s no actual recipes here, but it might give you some ideas.

http://en.wikipedia.org/wiki/French_cuisine

http://en.wikipedia.org/wiki/List_of_French_dishes#Common_savory_dishes

I remember doing a project like this as a kid… but I didn’t do France.

Q: Where Can I Find Authentic French Recipes?
I’m of French descent, and I’m learning to cook for a family of Four… and I’m incorporating my ethnicity into dinner… Does anyone know of a site that can list authentic French Recipes, with pictures?

A: cool link…Au Revoir!

Q: What are some French recipes or links to websites containing French recipes?
I’m doing a school project where I need to cook French food, but I can’t find any good recipes online! I’ve tried places like allrecipes.com, but I haven’t found anything good.

A: http://www.ffcook.com/

http://www.cooking-french.com/

http://frenchfood.about.com/od/?once=true&

Hope these help you with what you’re looking for.

Q: What are some fun, delicious, very French recipes I can use for a cooking project?
My friend and I take French in school, and we’re doing this cooking project together. We want some really good recipes, they don’t have to be easy to make (we want it to be real French cooking, none of those 30 minute meal Americanized recipes) they have to be fun, and they have to be very French (no Americanized things, like real, authentic French cuisine). Nothing is too crazy or too gross to try……We want it to be fun! Thanks so much!

A: Why not go to a library with your friend and check out some French Cookbooks or take sometime and look on the web. That way you may find what your looking for since not to many here will post this kind.

Q: What are some traditional french recipes?
I am looking for recipes particularly from francois pierre la varenne (vegetable dishes) Marie Antoine Careme (pastry) and Georges Auguste Escoffier.
I can’t find recipes that they made up when they were alive. I know they have cookbooks but i can’t get them.
Also, if you can’t answer the other question what are some old french vegetable, pastry, and main dish recipes (not made by those chefs)

A: This website is in French and English:

http://www.ffcook.com/pages/dmain-p.htm

Q: I need a couple of easy french recipes for my MYP Personal Project. Im doing a French dessert cookbook. Thanks?
I need 4 to 5 easy french dessert recipes. So far i have a Chocalate -Mousse, Lemon Tart, and a Crepe recipe. Its for my IB/MYP Presonal Project. I am doing a French Dessert Cookbook because i like to eat and french is my favorite class.

Please Help Me Out. Thank you!

A: Here are a wide variety of french recipes with basic steps -

http://www.gourmet-living.com/category.html?category=french

Bon Apetite!

Q: What are some good and easy French recipes?
I’m doing a project for French class so I would like something like a dessert recipe and that’s easy to make. Thank you.

A: Take a look here…

http://frenchfood.about.com/od/desserts/Desserts.htm

Q: Does anyone have any really good french recipes?
I have this project at school that i need a french recipe

A: FRENCH FRIES!!!!!

Recipe: Bag O’ Potaoes
1 Knife
1 Seasonings
Directions:
1) Open bag
2) Slice as many as you want
3) Get out Pizza Pan
4) Lay down Unfried French Fries…Add seasoning, be genorous it’s Winter Time
5)Put in oven
6) Take out of oven
7) Eat
Enjoy *-*

French Toast

Recipe: 3 Slices of bread
1 Thing-a-majiger of Powered Sugar
1 Syrup Bottle (Maple or Traditional Betty Crocker)
2 Egg (not required)
Directions:
1) Turn on oven
2) Put bread and eggs in separate pans
3) Let them cook
4) Take them out of pan
5) Place them on plate
6) Add syrup and powdered sugar to your liking
7) Enjoy!
Bon’ Appitite!

Disclaimer: Do not serve to French People for they will hate you..

Q: French Dessert Recipes?
I need extra credit in my french class so i was wondering if anyone has any good French recipes? and i mean real french recipes. or at least good websites with french recipes.
please and thanks!

A: Here is a link to a website: I would go for tarte tatin or lemon meringue pie…

http://www.famousfrenchdesserts.com/famous-french-desserts-recipes.html

bon apetit

Q: Any fast and easy French Recipes?
I would like to know if any body had some fast and easy French recipes i could make.
I would like them to be as authentice as possible.
Thanks to everyone who responds
Merci!!!!
if they are from the internet could you post the link to???

A: Quiche Lorraine

This is a well-known French recipe that can be served as a “starter” course, or on its own for
an easy dinner, along with a salad for example. Serves 6 as an appetizer and 2-3 as a main
course.

8 oz. (250 g) short (shortcrust) pastry (see below)
8 oz. (250 g) thinly sliced bacon
2 oz. (50 g) butter
3 eggs
1 cup (8 fl. Oz/250 ml) heavy (double) cream or crème fraiche
freshly ground pepper
6 pinches of freshly grated nutmeg

Heat the oven to 425 deg F (215 deg C). Lightly butter a deep 9 to 10 inch (24 cm) tart pan.
Roll out the pastry and line the tin, crimping the edge. Refrigerate until needed. Slice the
bacon into small pieces. Melt half the butter in a nonstick skillet and lightly fry the bacon,
stirring occasionally with a wooden spoon. One can also wrap the bacon in one or two paper
towels and cook it in a microwave until almost done, not too crisp. Drain the bacon on paper
towels.

Break the eggs into a bowl and beat with a fork until blended, adding the cream, pepper, and
nutmeg.

Remove the tart pan from the refrigerator (see below). Scatter bacon over the bottom of the
pastry. Pour in the egg mixture and dot with the remaining butter. Bake for about 30 minutes
or until the quiche is lightly browned. Serve hot.

Wine pairing- We had a nice white Rueda wine from Spain which worked well. A white
burgundy (chardonnay) or riesling would also work well.

Pate Brisee
Short (Shortcrust) Pastry
For approximately 8oz. (250g) pastry (enough to line one 9-10 inch (24-26 cm) pan:
1¼ cups (5 oz/150 g) all purpose (plain) flour
3 oz (100 g) soft butter
1 ½ tablespoons water
½ teaspoon salt

If possible, prepare the pastry the day before, so that it loses all elasticity and is easy to roll out.

Place the flour, butter, water and salt in the bowl of a food processor. Mix for 30 seconds, or
until the pastry comes together into a ball. (This can also be done by mixing with a knife or fork
by hand). We found that more water was needed, so add a tablespoon at a time until you get a
good dough texture. Wrap the ball of dough in plastic wrap, without further kneading, and chill
thoroughly. Remove the pastry from the refrigerator 1 hour before it is to be used, and let rest
at room temperature.

Roll out pastry on a lightly floured surface; transfer to pan. If possible, return pan to the
refrigerator for an hour before baking; although this is not absolutely necessary- the pastry will
cook better if pre-chilled. We did this and it worked well.

Provencal Beef Stew
serves 6-8

Here’s a fairly simple French country dish for a winter night. In addition here’s a link for a
week of dinner recipes from the Cordon Bleu cooking school. Enjoy!

2 pounds boneless beef chuck shoulder roast, cut into 1-inch pieces
1/3 cup all-purpose flour
¾ teaspoon salt
½ teaspoon pepper
4 teaspoons olive oil, divided
1 cup chopped onion
1 tablespoon minced garlic
1 cup dry red wine
3 cups ready-to-serve beef broth
1 can (14 ½ ounces) diced tomatoes with garlic, untrained
1 tablespoon Herbes de Provence (see below)
1 pound new potatoes, quartered
2 small zucchini, cut lengthwise in half, then crosswise in ½ -inch thick slices
2 small yellow squash, cut lengthwise in half, then crosswise in ½ -inch thick slices
½ cup French nicoise olives, pitted and cut in half
¼ cup chopped fresh basil
Grated Parmesan cheese (optional)

Combine flour, salt and pepper. Reserve 1 tablespoon flour mixture. Lightly coat beef with
remaining flour mixture.

Heat 2 teaspoons oil in stockpot over medium hear until hot. Brown ½ of beef; remove from
stockpot. Repeat with remaining 2 teaspoon oil and remaining beef. Remove beef from
stockpot.

Add onion and garlic to stockpot; cook and stir 3 to 5 minutes or until onions are tender. Add
wine; increase heat to medium-high. Cook and stir 1 to 2 minutes or until browned bits
attached to stockpot are dissolved. Stir in broth, tomatoes, Herbes de Provence and reserved
flour mixture. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1
½ hours or until beef is fork-tender. Add potatoes, zucchini and yellow squash to stockpot;
continue simmering, covered, 15 minutes or until potatoes are tender. Add olives and basil;
cook, uncovered, 2 to 3 minutes or until olives are heated through. Serve with cheese, if
desired.

Option- Instead of beef, Linda made this with pork about two weeks ago, and it worked very
well. Substitute pork roast for the beef in the same amount. Bon appetit!

Herbes de Provence:
We bring a stash home from France every year. If you can’t find it in the store, you can make
your own.

3 tablespoons dried marjoram
3 tablespoons dried
3 tablespoons dried
1 teaspoon dried basil
1 teaspoon dried rosemary
1/2 teaspoon dried sage
1/2 teaspoon fennel seeds

Combine all ingredients. Mix well and spoon into a jar. Makes ¾ cup.

Salade Nicoise – Salad of Nice (pronounced- sah l’odd’ knee swaz‘- accent on second syllable
of both words)

How about a simple and healthy dish for a weeknight dinner? This old stand-by favorite from
the south of France is more of a summer dish, but who cares? Every French cook has her own
recipe, so feel free to add or subtract ingredients as you like.

Serves 4-

-One head of lettuce or one bag of pre-cleaned lettuce
-Two cans of premium tuna. (Get the solid tuna, not the mashed up stuff used to make tuna
salad sandwiches. For example, Bumble Bee Solid White Albacore works well). You could also
pre-cook a tuna steak and cut it up into pieces if you want to be really authentic.
-Four medium sized potatoes, boiled, peeled, cooled, and sliced.
-Four tomatoes, sliced.
-4 hard boiled eggs, peeled and quartered.
-15-20 premium black olives (i.e., not the little ones from a can- use good olives).
-½ lb. fresh green string beans, steamed or boiled in water until crisp.

Dressing-
To be authentic, use extra virgin olive oil, or mix that with tarragon or wine vinegar. Salt and
pepper to taste. You can really use any kind of salad dressing you like, however. We
sometimes use ranch dressing, which isn’t very French.

Toss everything but the eggs, and arrange those last on the top so they don’t get mashed.
Then sprinkle the dressing on top of everything. You can also arrange in a more layered
fashion. Layer the lettuce on the bottom of a plate, and then place the tomatoes, green beans,
potatoes, tuna, and eggs. We normally just toss the salad, however, and put the eggs on last.

Serve with a Provence rose, chardonnay or other white wine, or pinot noir if you prefer red.

Variations- Tuna is actually a variation from using anchovies. Not everyone likes anchovies,
but those can be added as well. Some like to add artichoke hearts, or chopped green peppers
as well. Voila!

Mousse au Chocolat

The secret to this favorite dessert is to get the texture right. It took me three attempts, but I
finally got it. Pay CAREFUL attention to the directions below. Mousse means bubbles, or foam
in French. The result should be a rather light and fluffy chocolate mixture, not a hard sludge (it
was good tasting, but sludge nonetheless). Thanks to our old friend and neighbor in Toulouse,
Christine Pistre, for her recipe. She always made the best mousse au chocolat, which we first
sampled over 20 years ago. Also thanks to our friend Steve Kautz, my go-to man in tough
cases like this. Steve is a Cordon Bleu chef and owns Barracuda Bob’s in Colorado Springs.
Great food and great value. Their motto is: High Altitude- Beach Attitude.

Serves 4-
U.S. Measurements Metric Measure
¼ lb. 125 g dark chocolate of good quality
7 tbsp. 100g butter (About 10% less than a ¼ pound)
3 eggs separated
2 tbsp. 2 cuilleres a soupe sugar

Preparation:
Place a metal mixing bowl over boiling water (level of water is below bottom of mixing bowl.

Melt the chocolate and the butter in the bowl while stirring constantly.

Mix the three egg yolks and the sugar very well. Pour this into the bowl with the mixture and
keep stirring until the mixture thickens (about two minutes or so- stir fairly vigorously- you don‘t
want scrambled eggs to form in your chocolate!). If the butter separates, then pour off the
excess. If it doesn’t, that’s fine too. (I had both happen for some unknown reason- it worked
either way). Take this off the heat for 5-10 minutes while you make the merengue as follows:

With an electric mixer, beat the egg whites until they form cloudy peaks, in other words a
merengue. Beat for about two minutes or so and you should have a bowl full of foam..

HERE’S THE IMPORTANT PART-
The airy lightness, or the mousse, comes form the foamy egg white merengue. With the
mixture still warm, but OFF THE HEAT, GENTLY fold the white merengue into the chocolate
mixture by hand with a wooden spatula. Start with about a quarter of the whites and continue
until it is all mixed with the chocolate. If you do this with a blender, all the bubbles or foam will
dissipate and your mousse will be sludge. The same thing will happen if the mixture is still on
the heat.

Pour into separate cups or serve out of your bowl after about 3 hrs. in the refrigerator. Can be
kept in the refrigerator and eaten for several days.

Good luck, enjoy, and I hope it works on the first try!

Ratatouille

This month’s recipe is a favorite southern France veggi dish: Ratatouille (pronounced
rat-tatoo-ya). This version comes from A Little French Cookbook by Janet Laurence. It’s
always a bit dangerous to use a Brit’s interpretation of French food, but this one isn’t bad;-)
Both U.S. and metric weights and measures are included.

4 oz./ 150 ml virgin olive oil
1 lb./ 500 g onions, finely sliced
1 lb./500 g tomatoes, skinned and chopped
1 lb./500 g eggplant, cut into 1 in./20 cm. Cubes
1 lb./500 g red and green peppers, seeds, etc., discarded, cut into 1 in./20 cm. Pieces
2 cloves of garlic, peeled and crushed
¼ tsp. Ground coriander
3 parsley sprigs, a bay leaf, sprig of thyme and marjoram, all tied together
(You can also substitute a tablespoon of herbs de Provence if this is easier)
Salt and fresh ground black pepper
1 lb./500 g zucchini, cut into 1 in./20 cm. Thick slices
Chopped basil or parsley

Heat oil gently, add onions and cook until well softened. Add tomatoes, cook until yielding
juices and then add the eggplant, peppers and flavorings and cook gently on top of stove, or in
preheated oven at 350 degrees F (180 degrees C) for 45 minutes. Add zucchini and cook 45
minutes more. Add salt and fresh ground pepper to taste. Drain off juices and boil to reduce
to syrup liquid. Pour over the vegetables, add the chopped basil or parsley and serve.

Moules Marinieres (Seaman’s Mussels)- Mussels in White Wine Sauce

Our Normandy guests saw this dish on almost every menu. Moules-frites is a Normandy
staple. Here’s a recipe that will remind you of your tour that you can serve for friends and
family. This version comes from “A Little French Cookbook” by Janet Laurence.

4 lbs. fresh mussels (Note- buy only fresh mussels no sooner than a day or two at the most
before making the dish. They don’t keep that well. We usually special order them from the
supermarket fish department).

1 large onion chopped
4-5 sprigs of parsley and a small sprig of thyme
Fresh ground pepper
4 tbsp butter
½ cup dry white wine
½ cup water
2 tbsp butter cut into small cubes
2 tbsp lemon juice
2 tbsp chopped parsley

Clean mussels thoroughly, discarding any that won’t close. Place onion, sprigs of parsley and
thyme and black pepper in a wide, thick-bottomed pan. Add the 4 tbsp of butter and the wine
and water. Place half the mussels in the pan, cover, and place over a high heat for a few
minutes, shaking the pan every now and then so the mussels cook evenly. Check after several
minutes and remove mussels as they open. Keep the mussels in a warm serving dish.
Discard any mussels that won’t open. Repeat with remaining mussels.

When all the mussels are cooked and removed from the pan and set aside, strain the juices in
the pan and reduce to half. Take off the burner and whisk in the small cubes of butter to
thicken the sauce slightly, and then whisk in the lemon juice. Check the seasoning, add a little
more salt or wine if necessary. Add the chopped parsley and cook for another minute, then
pour the sauce over the mussels and serve immediately.

Serve with French fries, and a bottle of white wine. In Normandy the favorite is a Muscadet
from the Loire region. Those on our tour learned to eat these and look like a local, i.e., use an
empty mussel shell as pincers to grab each mussel out of its shell.

Q: can anyone tell me what website to go to for french recipes with english translation?
see i have a project and i tried to find a french food, u know a simple recipe like cake or peanut butter sanwhich, its just that i need to write it in french with english translation.

A: Here is a website for you:

http://www.learnfrenchathome.com/frenchrecipes.htm

This is good ^-^

http://www.learnfrenchathome.com/frenchrecipestartiflette.htm

Q: really good french recipes?
i really want to work on my cooking and i cant find any good recipes on google for french dishes/meals and i was wondering if anyone could help?

A: There’s a number of french dishes:

http://www.foodnetwork.com/food/ck_international_french

My delicious all time favorite frence dessert is
Creme Brulee. Here is a step-by-step how to make it:

http://www.expertvillage.com/video-series/1987_creme-bruless.htm

Q: Can anyone give me some French recipes?
It’s a french project for school.

A: Soufflé au Fromage
Cheese Soufflé

- 70 gr [21/2 oz] swiss cheese
(comté or gruyère type)
- 30 gr [1 oz] butter + some for dish
- 20 gr [3/4 oz] plain flour
- 25 cl [9 fl oz] milk
- 4 eggs
- salt, pepper & grated nutmeg

1-Pre-heat oven to 180°C / 350°F ; butter the soufflé dishes ; thinly grate the cheese (thin wholes of grater).
2- Separate the egg whites from yolk and beat the whites with an electric mixer until they get thickly frothy.
3- Prepare the béchamel (white sauce) : melt the butter in a saucepan, medium flame, and pour the flour on it while stirring with a wooden spoon until well blended. On a more gentle flame, start pouring a bit of milk and gently stir until it is incorporated ; keep doing this way with all milk. Never stop stirring. Reckon about 10 minutes until the béchamel is ready (it must get thick).
4- Add enough nutmeg, salt & pepper, and remove from fire.
5- Add the grated cheese, then the yolks ; turn vigourously to obtain a homogeneous mixture. Gently incorporate the egg whites with a rubber spatula.
6- Pour the mixture equally into the 4 soufflé dishes ; fill them about 3/4.
7- Bake in oven for about 25 minutes ; the soufflés must rise and get golden brown. Do not open oven door for they would deflate.

You need to increase baking time if you use a large single dish, and vice versa. It would take around 40 minutes for 1 big dish

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