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.
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)
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.