Download Cooking the French Way: Revised and Expanded to Include New by Lynne Marie Waldee PDF

By Lynne Marie Waldee

An advent to the cooking of France, that includes easy recipes for daily breakfast, lunch, and dinner dishes,as good as commonplace menus and a quick description of the precise positive factors of a French desk environment.

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Read or Download Cooking the French Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks) PDF

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Extra info for Cooking the French Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)

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Salt dash of pepper ø tsp. nutmeg 1 9-inch deep-dish unbaked pie shell (shell can be bought frozen in a store) 4 to 6 oz. Swiss cheese, thinly sliced or grated (1 to 1¥ c. when grated) 8 oz. bacon*, lightly browned and crumbled 3. With a fork, prick sides and bottom of unbaked pie shell about every half inch. ) 4. Make 2 or 3 layers of alternating cheese and bacon bits in bottom of pie shell. Pour egg-and-cream mixture over this. 5. Bake 45 to 50 minutes, or until quiche is golden brown and puffy.

Chicken broth 1 chicken-broth can of cold water ¥ c. whipping cream (add up to an extra ¥ c. milk if you like your soup thin), or half and half, or evaporated skim milk 2 tbsp. butter or margarine (optional) 2 tsp. salt ø tsp. pepper 1. Combine potatoes, leeks or onions, chicken broth*, and water in a large heavy pot or saucepan and cover. 2. Bring to a boil over medium-high heat. Reduce heat and simmer 35 to 45 minutes or until vegetables are tender. 3. Without draining off broth, mash vegetables in the pan with a vegetable (potato) masher until they are fairly smooth.

All-purpose flour combined with ¥ tsp. salt, ø tsp. thyme, and ø tsp. pepper 2 tbsp. butter or margarine 1 tbsp. olive or vegetable oil ¥ tsp. thyme 1 bay leaf, finely crumbled 2 cloves garlic, finely chopped 1¥ c. canned chicken broth 1 c. fresh mushrooms, sliced 1. Wash chicken pieces under cool running water. Pat dry with paper towels. 2. Put seasoned flour in a small, plastic bag. Place chicken pieces in the bag, one at a time, and shake to coat with flour. 3. Heat butter and oil in a large skillet or heavy pot.

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