1600S French Food - Recipes - Page 10

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Results 91 - 100 of 4,250 for 1600s french food

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91. FRENCH CANADIAN CORTON

If using tenderloin, put through grinder. Mix meat with onion, salt and pepper and enough water to cover. Bring to a boil; lower heat and ...

92. FRENCH CANADIAN PORK PIE

Fry pork with the onion until a golden color. Add the seasonings. Mash the potatoes and add to the pork mixture. Put this into the pie ...

93. FRENCH MADELINES

Stir eggs and sugar into top of double boiler until creamy and lukewarm. Remove from heat and beat until cool; add flour gradually, mixing ...

94. CLAUDINE MARQUET'S AUTHENTIC FRENCH BAGUETTES

In France, a baguette can ... bowl of a food processor. Add the yeast and ... and may be reheated in a 375°F oven for 5 minutes before serving.

95. FRENCH FRIED EGGPLANT

After peeling eggplant, cut in 1/2 inch slices. Cut slices in 1/2 inch strips. Mix together flour, onion salt and pepper. Combine egg, milk ...

96. FRENCH BREAD (BAGUETTES)

In a large bowl dissolve yeast, sugar, salt and warm water. Let stand 10 minutes. Stir in 4 cups flour. Turn out onto floured surface. Lift ...

97. FRENCH SILK PIE

Bake the pastry shell (or graham cracker or chocolate cookie crust) in 450 degree oven for 10-12 minutes. Melt the chocolate in double ...

98. FRENCH FRIED ONION RINGS, CAULIFLOWER OR MUSHROOMS

In a bowl, blend the ... enough to float food. When grease is hot ... soak up excess grease. These are really good, allow 1/2 onion per person.

99. FRENCH SILK PIE

Blend butter and add sugar, vanilla and chocolate. Blend together, add eggs, one at a time, beating 3 to 5 minutes after each egg. Pour ...

100. FRENCH MEAT PIE - TOURTIERE

Combine all ingredients except pastry and egg yolk. Blend thoroughly. Simmer, uncovered, for 30 minutes, stirring frequently. Skim any ...

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