French Dip By Chef Montaser recipes

Results: 12531 - 12540 of 12587
Ingredients (9) Eye: 8 rib lamb chops, frenched and trimmed of all fat (1 1/2 pounds total) vegetable-oil cooking spray 1/3 cup chopped onion 3/4 po... ( more )
- 8 rib lamb chops, frenched and trimmed of all fat (1 1/2 pounds total)
- vegetable-oil cooking spray
- 1/3 cup chopped onion
- 3/4 pound plum tomatoes, chopped fine (about 2 cups)
- 1 tablespoon minced garlic (about 3 cloves)
- 1 teaspoon finely chopped fresh rosemary leaves
- 1 cup chicken broth, skimmed of fat
- 2 cups rinsed and drained canned small white beans (about one and a half 15-ounce cans)
- about 3 tablespoons <a href="/recipes/recipe_views/views/13446">Gremolata</a>
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For this recipe, the lamb chops are frenched all the way down to the eye of the meat-which i... ( more )

Preheat oven to 400&deg;F. Pat lamb chops dry and season with salt and pepper. Lightly spray... ( more )

Servs: 4

Ingredients (8) Eye: 1 1/2 tablespoons olive oil 3 large shallots, chopped (about 1/2 cup) 3 tablespoons balsamic vinegar 1/2 cup fine fresh bread c... ( more )
- 1 1/2 tablespoons olive oil
- 3 large shallots, chopped (about 1/2 cup)
- 3 tablespoons balsamic vinegar
- 1/2 cup fine fresh bread crumbs
- 1 1/2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme, crumbled
- a frenched rack of lamb (7 or 8 ribs) at room temperature, trimmed of as much fat as possible
- 1 teaspoon Dijon mustard
- Accompaniments if desired: <a href="/recipes/recipe_views/views/13455">Stir-Fried Spinach with Ginger and Garlic</a> and <a href="/recipes/recipe_views/views/13465">Gruyere Potato Gratin</a>
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Can be prepared in 45 minutes or less. ( more )

Preheat oven to 400&deg;F. In a small skillet heat oil over moderate heat until hot but not... ( more )

Servs: 2

Ingredients (10) Eye: 1 1/2 lb small boiling potatoes, cut into wedges 1 large garlic clove, finely chopped 7 tablespoons olive oil 1 shallot, fine... ( more )
- 1 1/2 lb small boiling potatoes, cut into wedges
- 1 large garlic clove, finely chopped
- 7 tablespoons olive oil
- 1 shallot, finely chopped
- 1 1/2 tablespoons Sherry vinegar or red-wine vinegar
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon kosher salt
- 3/4 lb mixed greens such as fris&eacute;e (French curly endive), mizuna, baby spinach, and mesclun, coarse stems discarded
- 3 tomatoes, halved horizontally, seeded, and cut into thin wedges
- 1/4 cup finely grated Parmigiano Reggiano
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Active time: 45 min Start to finish: 45 min ( more )

Preheat oven to 450&deg;F. Roast potatoes: Toss potatoes with garlic, 2 tablespoons oil, and... ( more )

Prep: 45m Servs: 8

Ingredients (8) Eye: 1/4 cup hazelnuts 1 garlic clove, halved 1 lb fresh exotic mushrooms such as chanterelle, cremini, and shiitake, trimmed (di... ( more )
- 1/4 cup hazelnuts
- 1 garlic clove, halved
- 1 lb fresh exotic mushrooms such as chanterelle, cremini, and shiitake, trimmed (discard shiitake stems)
- 1 1/2 tablespoons Champagne vinegar or white-wine vinegar
- 3/4 teaspoon fine sea salt
- 1/3 cup extra-virgin olive oil
- 1 (8-oz) head fris&#233;e (French curly endive), trimmed and torn into bite-size pieces
- 1 teaspoon hazelnut oil or white truffle oil (optional) Special equipment: 6 to 8 wooden skewers
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Judy Rodgers is currently working on a cookbook from her Zuni Caf&#233; in San Francisco. Gr... ( more )

Preheat oven to 350&deg;F. Roast nuts in a shallow baking pan in middle of oven until toast... ( more )

Prep: 35m Servs: 4

Ingredients (12) Eye: 1 1/2 cups balsamic vinegar 1/4 cup honey 1/4 cup (packed) golden brown sugar 1 1/2 tablespoons chopped fresh thyme 6 4-inch-di... ( more )
- 1 1/2 cups balsamic vinegar
- 1/4 cup honey
- 1/4 cup (packed) golden brown sugar
- 1 1/2 tablespoons chopped fresh thyme
- 6 4-inch-diameter portobello mushrooms, stemmed, dark gills removed 3 tablespoons olive oil
- 3 red onions, sliced (about 6 cups) 2 large red bell peppers
- 3 tablespoons thinly sliced green onion
- 3 tablespoons chopped fresh basil
- 1 garlic clove, minced 1 3 1/2-inch-diameter sourdough or French-bread baguette, cut into24 slices
- Additional olive oil
- 3 large bunches arugula (about5 ounces), coarsely chopped
- <a href ="/recipes/recipe_views/views/104180">Rosemary Aioli </a>
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"The bruschetta topped with portobello mushrooms and caramelized onions at Tapas 177 is one ... ( more )

Preheat oven to 375&deg;F. Mix vinegar, honey, brown sugar and thyme in medium bowl. Transfe... ( more )

Servs: 24

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&#8217;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; saut&#233; 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 (17) Eye: <B>Bread Pudding:</b> 3/4 cup sugar 1 teaspoon ground cinnamon Pinch of freshly grated nutmeg 3 medium eggs 1 cup heavy cream 1... ( more )
- <B>Bread Pudding:</b>
- 3/4 cup sugar
- 1 teaspoon ground cinnamon
- Pinch of freshly grated nutmeg
- 3 medium eggs
- 1 cup heavy cream
- 1 teaspoon pure vanilla extract (use a high-quality extract, not an imitation)
- 5 cups day-old French bread, cut into 1-inch cubes (see Note)
- 1/3 cup raisins<B>Whiskey sauce:</b>
- 1 1/2 cups heavy cream
- 2 teaspoons cornstarch
- 2 tablespoons cold water
- 1/3 cup sugar
- 1/3 cup bourbon<B>Meringue:</b>
- 9 medium egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 3/4 cup sugar
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When I eat Bread Pudding Souffl&#233; I always think of the Commander's saying, "If it ain't... ( more )

Preheat the oven to 350&deg;F. Grease an 8-inch square baking pan. To make the bread pudding... ( 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 Gruy&#232;re 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 (15) Eye: 1/4 cup vegetable oil 2 racks of lamb, French trimmed 2 1/2 cups fresh white breadcrumbs 2 oz. parsley 1 egg salt and pepper, t... ( more )
- 1/4 cup vegetable oil
- 2 racks of lamb, French trimmed
- 2 1/2 cups fresh white breadcrumbs
- 2 oz. parsley
- 1 egg
- salt and pepper, to taste
- 1 oz. whole-grain mustard
- 12 small shallots
- 12 small cloves garlic, peeled
- 1/4 cup brown sugar
- 4 tbsp. cold butter, diced
- 1/2 cup <A HREF="http://eat.epicurious.com/dictionary/wine/index.ssf?DEF_ID=2606&ISWINE=T">ruby port</A>
- 2 cups lamb stock
- 4 small sprigs thyme
- 4 small sprigs rosemary
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Lamb has a tender consistency and a rich flavor that enhance the texture of wines such as He... ( more )

Preheat the oven to 400&deg;F. Heat the oil in a pan, and sear the lamb until golden brown. ... ( more )

Servs: 4

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