French Dip By Chef Montaser recipes

Results: 9241 - 9245 of 9245
Ingredients (10) Eye: 1/4 cup (1/2 stick) butter 3 large leeks (white and pale green parts only), thinly sliced (about3 cups) 8 ounces shiitake mushr... ( more )
- 1/4 cup (1/2 stick) butter
- 3 large leeks (white and pale green parts only), thinly sliced (about3 cups)
- 8 ounces shiitake mushrooms, stemmed, sliced
- 8 ounces crimini mushrooms, sliced
- 2 tablespoons all purpose flour
- 4 cups chicken stock or cannedlow-salt chicken broth
- 1 cup whipping cream
- 2 tablespoons dry Sherry
- 4 green onions, sliced 12 1/4-inch-thick slices French-bread baguette
- 1/2 pound Brie, frozen, rind removed, cheese cut into 1/4-inch-thick slices 2 tablespoons chopped fresh chives
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"I love going to Peter Schott’s here in Boise for special occasions," writes Tracie Me... ( more )

Melt butter in large pot over medium-high heat. Add leeks and all mushrooms; sauté 8 mi... ( more )

Servs: 6

Ingredients (9) Eye: 1 6-ounce jar marinated artichoke hearts, drained, chopped 1/2 cup purchased sun-dried tomato pesto or 1/2 cup chopped drained ... ( more )
- 1 6-ounce jar marinated artichoke hearts, drained, chopped
- 1/2 cup purchased sun-dried tomato pesto or 1/2 cup chopped drained oil-packed sun-dried tomatoes
- 6 ounces Gorgonzola cheese, crumbled (about 1 1/2 cups) 2 pounds ground pork or lamb
- 1 cup finely chopped onion
- 2 tablespoons dried Italian seasoning blend
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper 6 French rolls (each about 3x6 inches), split horizontally
- Tomato slices
- 6 tablespoons chopped fresh basil
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These are equally good with either ground pork or ground lamb. ( more )

Mix artichokes and pesto in small bowl; stir in Gorgonzola cheese. Cover and refrigerate up ... ( more )

Servs: 6

Ingredients (10) Eye: 4 teaspoons cornstarch 1 tablespoon fresh lemon juice 1 1/4 cups dry (brut) Champagne 1 large shallot, chopped 2 cups coarsely ... ( more )
- 4 teaspoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 1/4 cups dry (brut) Champagne
- 1 large shallot, chopped
- 2 cups coarsely grated Gruyère cheese (about 7 ounces)
- 1 1/3 cups coarsely grated Emmenthal cheese (about 5 ounces)
- 1/2 cup diced rindless Brie or Camembert cheese (about 3 ounces)
- Generous pinch of ground nutmeg
- Pinch of ground white pepper
- 1 French-bread baguette, crust left on, bread cut into 1-inch cubes
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Stir cornstarch and lemon juice in small bowl until cornstarch dissolves; set aside. Combine... ( more )

Servs: 2

Ingredients (10) Eye: 2 large fennel bulbs(sometimes called anise) 1/4 cup mustard seeds 1/4 cup cider vinegar 2 tablespoons Dijon mustard 3/4 c... ( more )
- 2 large fennel bulbs(sometimes called anise)
- 1/4 cup mustard seeds
- 1/4 cup cider vinegar
- 2 tablespoons Dijon mustard
- 3/4 cup olive oil
- 1 shallot, finely chopped
- 2 large heads romaine (4 lb), torn into bite-size pieces
- 2 large heads frisée (French curly endive; 1 lb), torn into bite-size pieces
- 6 Belgian endives, cut crosswise into 1/2-inch-wide slices
- 2 cups fresh flat-leaf parsley
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Active time: 30 min Start to finish: 30 min ( more )

Trim fennel stalks flush with bulbs and discard stalks. Quarter bulbs lengthwise and cut out... ( more )

Prep: 30m Servs: 16

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’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

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