French Appetizers recipes

Results: 6461 - 6468 of 6468
Ingredients (15) Eye: 1/2 pound haricots verts (French thin green beans) or regular green beans 1/2 pound fresh chanterelle mushrooms* 1 1/2 tablespo... ( more )
- 1/2 pound haricots verts (French thin green beans) or regular green beans
- 1/2 pound fresh chanterelle mushrooms*
- 1 1/2 tablespoons olive oil
- 1 teaspoon minced garlic
- 1/3 ounce fresh black truffle* (about 9 grams)
- 3 shallots
- sea salt
- six 5-ounce skinless halibut fillets
- 1/4 cup fresh lemon juice
- 1 tablespoon fresh thyme leaves
- 1 tablespoon packed fresh tarragon leaves
- 1 1/4 cups fish stock**
- 1 cup vin jaune or dry Sherry
- parchment paper*available seasonally at some specialty foods shops and by mail order from Marché aux Delices, tel. (888) 547-5471
- **available at fish markets and specialty foods shopsAccompaniment: <a href="/recipes/recipe_views/views/15629">purple-potato and crab gratin</a>
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At the restaurant the chef garnishes this dish with fresh seasonal flowers, chervil, and chi... ( more )

Preheat oven to 375&deg;F. Have ready a bowl of ice and cold water. Trim beans. In a saucepa... ( more )

Servs: 6

Ingredients (15) Eye: <B>For the croutons</B> 2 tablespoons unsalted butter 2 tablespoons olive oil 2 garlic cloves, halved 3 cups 3/4-inch cubes of ... ( more )
- <B>For the croutons</B>
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 garlic cloves, halved
- 3 cups 3/4-inch cubes of Italian or French bread
- <B>For the dressing</B>
- 2 flat anchovy fillets, or to taste, rinsed and drained
- 4 garlic cloves
- 2 teaspoons Sherry vinegar
- 2 teaspoons fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dry mustard
- 1/2 cup olive oil
- 4 heads of romaine, the pale-green inner leaves washed, spun dry, and torn into bite-size pieces (about 12 cups) and the outer leaves reserved for another use
- Parmesan curls formed with a vegetable peeler
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Can be prepared in 45 minutes or less. ( more )

Make the croutons: Preheat the oven to 350&deg;F. In a small saucepan melt the butter with t... ( more )

Servs: 4

Ingredients (6) Eye: Equipment: Six shallow 6-inch (15 cm) round gratin dishes or one 10 1/2-inch (27 cm) round baking dishAbout 10 ounces (300 g) s... ( more )
- Equipment: Six shallow 6-inch (15 cm) round gratin dishes or one 10 1/2-inch (27 cm) round baking dishAbout 10 ounces (300 g) soft goat cheese or a mix of rindless soft goat and cow or sheep&#8217;s milk cheese, cubed
- 2 teaspoons minced fresh <A HREF="/cooking/how_to/food_dictionary/entry?id=3007">hyssop</A> leaves
- 2 teaspoons fresh rosemary leaves
- 2 teaspoons minced fresh oregano leaves or a pinch of dried leaf oregano, crushed
- 1 1/2 to 2 cups (33 to 50 cl) homemade Tomato Sauce, at room temperature
- About 24 best-quality black olives (such as French Nyons), pitted
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Anne Macrae is a Scottish neighbor in Provence who shares my love of simple, big tastes. She... ( more )

1. Preheate the broiler. 2. Scatter the cheese on the bottom of the baking dish or dishes. S... ( more )

Servs: 6

Ingredients (16) Eye: 1 to 1 1/2 cups vegetable oil 4 very thin slices firm white sandwich bread, cut in 1/4-inch dice 4 fresh thyme sprigs 4 f... ( more )
- 1 to 1 1/2 cups vegetable oil
- 4 very thin slices firm white sandwich bread, cut in 1/4-inch dice
- 4 fresh thyme sprigs
- 4 fresh parsley sprigs
- 4 fresh chives
- 2 bay leaves (not California)
- 1 cup dried lentilles de Puy (French green lentils; 7 oz)
- 1/2 lb vacuum-packed chestnuts (1 1/2 cups)
- 10 cups cold water
- 2 1/2 teaspoons kosher salt
- 100 gm cooked pure-goose
- foie gras medallions (3 1/2 oz)
- 2 whole large eggs
- 2 large egg yolks
- 1 1/2 cups heavy cream
- 1/3 cup sliced almonds, toastedSpecial equipment: 6 (1 1/2-cup) ovenproof soup plates and kitchen string
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<I>Adapted from La R&#233;galade</i><P> Active time; 45 min Start to finish: 1 1/2 hr ( more )

Make croutons: Heat 1/4 inch oil in a 10-inch heavy skillet over moderate heat until hot but... ( more )

Servs: 6

Ingredients (13) Eye: 2 frenched racks of lamb (1 1/2 lb each) 1/2 cup olive oil 1 1/2 tablespoons coarsely chopped fresh rosemary 1 large garlic clo... ( more )
- 2 frenched racks of lamb (1 1/2 lb each)
- 1/2 cup olive oil
- 1 1/2 tablespoons coarsely chopped fresh rosemary
- 1 large garlic clove, smashed<B> For <A HREF="/cooking/how_to/food_dictionary/entry?id=1340">berbere</A> paste </b>
- 1 tablespoon <a href ="/recipes/recipe_views/views/104015"><A HREF="/cooking/how_to/food_dictionary/entry?id=1340">berbere</A></a>
- 2 teaspoons Dijon mustard
- 2 teaspoons beaten egg yolk
- 1/4 cup fine bread crumbs made from day-old firm sandwich bread
- 1 to 2 tablespoons dry red wine<B> For sauce </b>
- 2 tablespoons <A HREF="/cooking/how_to/food_dictionary/entry?id=1340">berbere</A>
- 1/2 cup chicken stock or broth
- 1 tablespoon dry red wine
- 2 tablespoons cold unsalted butter, cut into pieces
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Active time: 1 hr Start to finish: 1 day ( more )

Marinate lamb: Combine lamb, oil, rosemary, and garlic in a large sealable heavy-duty plasti... ( more )

Prep: 60m Servs: 4

Ingredients (18) Eye: 4 bacon slices, coarsely chopped 3 pounds fully cooked smoked sausages (such as kielbasa), cut crosswise into 3/4-inch-thick ro... ( more )
- 4 bacon slices, coarsely chopped
- 3 pounds fully cooked smoked sausages (such as kielbasa), cut crosswise into 3/4-inch-thick rounds
- 2 medium onions, chopped
- 6 garlic cloves, chopped
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon dried crushed red pepper
- 1/2 cup brandy
- 3 15-ounce cans Great Northern beans, drained
- 2 14 1/2-ounce cans diced tomatoes in juice
- 1 10-ounce package frozen baby lima beans, thawed
- 1 cup (or more) canned low-salt chicken broth
- 3 tablespoons tomato paste
- 1/2 teaspoon ground allspice
- 1/4 cup olive oil
- 4 cups coarse fresh breadcrumbs made from crustless French bread
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup chopped fresh parsley
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Make this at least one day and up to two days ahead for best flavor. This is a much simplifi... ( more )

Preheat oven to 350&#176;F. Cook bacon in heavy large ovenproof pot over medium-high heat u... ( more )

Servs: 8

Ingredients (22) Eye: <B>For the stuffing</B> 1 small onion, minced 2 tablespoons olive oil 1 1/2 tablespoons minced shallot 2 garlic cloves, minced ... ( more )
- <B>For the stuffing</B>
- 1 small onion, minced
- 2 tablespoons olive oil
- 1 1/2 tablespoons minced shallot
- 2 garlic cloves, minced
- 1 yellow bell pepper, cut into 1/4-inch pieces (about 1/2 cup)
- 1/4 pound eggplant, peeled and cut into 1/4-inch pieces (about 1 cup)
- 1 plum tomato,seeded and chopped fine
- 1 teaspoon herbs de Provence (available at specialty food shops) or equal parts crumbled dried thyme, rosemary, and savory
- 1/4 teaspoon dried sage, crumbled
- 1/4 teaspoon dried basil, crumbled
- 1 teaspoon finely chopped fresh parsley leaves
- 1/2 teaspoon salt
- two 1-inch-thick rib veal chops, trimmed and the bones frenched (about 3/4 pound)
- 1 tablespoon vegetable oil
- finely fresh parsley leaves for garnish
- <B>For the sauce</B>
- 1 large red bell pepper, roasted (procedure follows) and chopped
- 2 tablespoons extra-virgin olive oil
- 3/4 teaspoon fresh lemon juice, or to taste
- 3/4 teaspoon balsamic vinegar, or to taste
- cayenne to taste
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Make the stuffing: In a large skillet cook the onion in the oil over moderately low heat unt... ( more )

Servs: 2

Ingredients (19) Eye: <B>For the stuffing</B> two 1/2-pound loaves of day-old Italian or French bread, cut into 3/4-inch cubes (about 12 cups) 1/2 po... ( more )
- <B>For the stuffing</B>
- two 1/2-pound loaves of day-old Italian or French bread, cut into 3/4-inch cubes (about 12 cups)
- 1/2 pound bacon, cut into 1/2-inch pieces
- 1 tablespoon minced garlic
- 2 cups finely chopped onion
- 1 1/2 cups chopped celery
- 3 tablespoons minced fresh thyme leaves or 1 tablespoon dried thyme, crumbled
- 1 tablespoon minced fresh sage leaves or 2 teaspoons dried sage, crumbled
- 2/3 cup finely chopped fresh parsley leaves
- 1 stick (1/2 cup) unsalted butter, melted
- 18 oysters, shucked and chopped, reserving the liquor for another use
- a 12- to 14-pound turkey, the neck and giblets (excluding the liver) reserved for making <a href="/recipes/recipe_views/views/10770">turkey giblet stock</a>
- 1 1/2 sticks (3/4 cup) unslated butter, softened
- 1 cup <a href="/recipes/recipe_views/views/10770">turkey giblet stock</a> or chicken broth
- <B>For the gravy</B>
- 1 cup dry white wine
- 6 tablespoons all-purpose flour
- 4 cups turkey giblet stock, including the reserved cooked neck and giblets
- parsley sprigs and thyme sprigs for garnish
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Watch how to <A HREF="/cooking/how_to/video/">prepare and carve your bird</A> with our strea... ( more )

Make the stuffing: In 2 shallow baking pans or jelly-roll pans arrange the bread cubes in on... ( more )

Servs: 8

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