French Dip By Chef Montaser recipes

Results: 12571 - 12580 of 12587
Ingredients (14) Eye: <B>For Sandwiches</B> 3 ounces dried tomatoes (about 3/4 cup), not packed in oil a long loaf (about 20 inches) French or Italia... ( more )
- <B>For Sandwiches</B>
- 3 ounces dried tomatoes (about 3/4 cup), not packed in oil
- a long loaf (about 20 inches) French or Italian bread
- about 1/2 cup basil olive pesto
- 6 to 8 ounces smoked chicken breast, sliced thin
- 1/2 bunch arugula, trimmed, washed well, and spun dry (about 1 cup)
- <B>BASIL OLIVE PESTO</B>
- Can be prepared in 45 minutes or less.
- 1 large garlic clove
- 1 cup packed fresh basil leaves, washed well and spun dry
- 1 cup packed fresh parsley leaves (preferably flat-leaf), washed well and spun dry
- 1/3 cup pine nuts
- 1/4 cup olive oil
- 1/4 cup Kalamata or other brine-cured black olives, pitted and chopped fine
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Make sandwiches: In a heatproof bowl pour enough boiling water over tomatoes to cover and le... ( more )

Servs: 4

Ingredients (19) Eye: <B>For the souffl&eacute;s</B> 3/4 cup walnuts, toasted lightly, cooled, and chopped fine 3 tablespoons unsalted butter 4 table... ( more )
- <B>For the souffl&eacute;s</B>
- 3/4 cup walnuts, toasted lightly, cooled, and chopped fine
- 3 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 1 cup milk
- 4 large eggs, separated, the whites at room temperature
- 1 1/2 cups crumbled mild goat cheese such as Montrachet (about 6
- &nbsp;ounces)
- 1 teaspoon fresh thyme leaves or 1/4 teaspoon crumbled dried
- a pinch of cream of tartar
- <B>For the salad</B>
- 3 tablespoons Sherry vinegar
- 3/4 teaspoon Dijon-style mustard
- 4 tablespoons walnut oil
- 2 tablespoons olive oil
- 2 large bunches of watercress, rinsed, spun dry, and coarse stems
- &nbsp;discarded (about 5 cups)
- 5 cups torn fris&eacute;e (French or Italian curly chicory, available at
- &nbsp;specialty produce markets), rinsed and spun dry
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Make the souffl&eacute;s: Coat the bottom and side of each of 8 buttered 1/2-cup ramekins wi... ( more )

Servs: 8

Ingredients (22) Eye: <B>For the terrine</B> 5 pounds meaty oxtails, trimmed of excess fat 1/4 cup vegetable oil 9 cups beef broth 1 1/2 cups dry red... ( more )
- <B>For the terrine</B>
- 5 pounds meaty oxtails, trimmed of excess fat
- 1/4 cup vegetable oil
- 9 cups beef broth
- 1 1/2 cups dry red wine
- 1 14- to 16-ounce can tomatoes including the juice
- 2 onions, chopped coarse
- 2 carrots, chopped coarse
- 4 garlic cloves, crushed
- 1 bay leaf
- 1 1/3 cups chopped scallion
- 1/2 cup minced fresh parsley leaves
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon black pepper
- <B>For the sauce:</B>
- 1/3 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons drained bottled capers, chopped
- 1 tablespoon Dijon-style mustard
- 2 teaspoons drained bottled horseradish, or to taste
- soft-leafed lettuce for serving
- bottled pickled onions and cornichons (French sour gherkins, available at specialty foods shops and some supermarkets) for garnish
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Make the terrine: Pat the oxtails dry, season them with salt and pepper, and in a heavy kett... ( more )

Servs: 8

Ingredients (18) Eye: 1/2 pound finely diced Gruy&egrave;re cheese (about 2 cups) 1/2 pound finely diced Emmenthal cheese (about 2 cups) 1 1/2 tables... ( more )
- 1/2 pound finely diced Gruy&egrave;re cheese (about 2 cups)
- 1/2 pound finely diced Emmenthal cheese (about 2 cups)
- 1 1/2 tablespoons cornstarch
- 2 large garlic cloves, halved
- 1 1/3 cups dry white wine
- 1 tablespoon fresh lemon juice
- 2 to 3 tablespoons kirsch
- freshly nut nutmeg to taste if desired
- 3 canned whole chipotle chilies in adobo*, or to taste, minced (about 1 1/2 tablespoons)
- fried shallots, thinly sliced scallion greens, and/or crumbled cooked bacon for stirring into fondue is desired
- <B>For the fried shallots:</B>
- 1 1/2 cups thinly sliced shallots (about 8 large)
- 4 tablespoons vegetables oil
- Accompaniments
- assorted cooked vegetables such as broccoli, carrots, pearl onions, and potatoes
- bread sticks
- cubes of day-old French, Italian, or sourdough bread
- *available at Hispanic markets and some specialty foods shops
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To make the fondue: In a bowl toss together cheeses and cornstarch. Rub inside of a heavy 3-... ( more )

Servs: 4

Ingredients (17) Eye: <B>For mustard mayonnaise:</B> 1/3 cup mayonnaise 3 tablespoons finely chopped sweet pickle 1 tablespoon drained capers, choppe... ( more )
- <B>For mustard mayonnaise:</B>
- 1/3 cup mayonnaise
- 3 tablespoons finely chopped sweet pickle
- 1 tablespoon drained capers, chopped fine
- 1 tablespoon Creole or Dijon mustard<B>For crab burgers:</B>
- 1/4 cup minced onion
- 1/4 cup minced green bell pepper
- 2 tablespoons unsalted butter
- 1/2 pound lump crab meat, picked over
- 1/4 cup thinly sliced scallion greens
- 3 tablespoons mayonnaise
- 2 tablespoons lightly beaten egg
- 1/2 cup plus 1 tablespoon fine dry bread crumbs
- 1/2 teaspoon Worcestershire sauce
- cayenne to taste
- vegetable oil for fryingtwo 5-inch lengths soft-crumb French bread, split and toasted lightly
- 2 iceberg lettuce leaves, sliced thin
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Can be prepared in 45 minutes or less. ( more )

Make mustard mayonnaise: In a bowl whisk together mayonnaise ingredients and reserve. Make c... ( more )

Servs: 2

Ingredients (15) Eye: 3/4 olive oil 1/4 cup balsamic vinegar 1 large red onion,cut into 3/4-inch-thick rounds 12 baby beets, stems trimmed to 1 inch,... ( more )
- 3/4 olive oil
- 1/4 cup balsamic vinegar
- 1 large red onion,cut into 3/4-inch-thick rounds
- 12 baby beets, stems trimmed to 1 inch, peeled, halved lengthwise
- 3 small zucchini, each cut lengthwise into 4 slices
- 2 large red bell peppers, cut into 2-inch-wide strips
- 6 slices country-style-French bread
- Additional olive oil10 cups mixed baby greens
- 4 large tomatoes, sliced
- 3 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh chives or green onions
- 1 tablespoon chopped fresh majoram
- 3/4 cup chilled fresh mild goat cheese (such as Montrachet), crumbled (about 3 ounces)
- 1/2 cup freshly grated Pecorino Romano cheese (about 2 ounces)
- 3/4 cup brine-cured black olives (such as Kalamanta)
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For this fabulous salad we used red onions, beets, zucchini, eggplant, and bell peppers, but... ( more )

Prepare barbeque (medium-high heat). Whisk 3/4 cup oil and vinegar in medium bowl to blend. ... ( more )

Servs: 6

Ingredients (13) Eye: Note: At the restaurant, the bread is grilled, but it&#8217;s just as good when it&#8217;s baked. 1 cup (packed) golden brown s... ( more )
- Note: At the restaurant, the bread is grilled, but it&#8217;s just as good when it&#8217;s baked. 1 cup (packed) golden brown sugar
- 3/4 cup rice vinegar
- 2 garlic cloves, minced
- 1 1/2 teaspoons minced peeled fresh ginger
- 1/8 teaspoon cayenne pepper
- 1 cinnamon stick
- 1 1/2 pounds Granny Smith apples, peeled, cored, cut into -inch pieces (about 4 cups)
- 1 cup golden raisins
- 1 cup diced seeded plum tomatoes
- 1 tablespoon chopped fresh mint 1 French-bread baguette, cut into1/3-inch-thick slices
- Olive oil
- <a href="/recipes/recipe_views/views/102291">Roasted Garlic</a>
- 12 ounces soft fresh goat cheese (such as Montrachet), room temperature
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Kari and Brian Chase of St. Paul, Minnesota say that their neighborhood has a great restaura... ( more )

Stir sugar and vinegar in heavy large saucepan over medium heat until sugar dissolves. Add n... ( more )

Servs: 8

Ingredients (14) Eye: 1/2 cup sun-dried tomatoes (not oil-packed) 1 cup boiling water 6 tablespoons (3/4 stick) butter 4 garlic cloves, chopped 1/2 t... ( more )
- 1/2 cup sun-dried tomatoes (not oil-packed)
- 1 cup boiling water 6 tablespoons (3/4 stick) butter
- 4 garlic cloves, chopped
- 1/2 teaspoon dried crushed red pepper
- 1/2 teaspoon dried thyme
- 1 pound fresh shiitake mushrooms, stemmed, sliced
- 12 ounces button mushrooms, sliced
- 1/2 cup white wine
- 1 tablespoon fresh lemon juice
- 8 artichoke hearts from 14-ounce can, cut into 1/2-inch wedges
- 1/4 cup chopped fresh basil
- 1 tablespoon chopped fresh parsley 1 crusty French-bread baguette, cut diagonally into 1/3-inch-thick slices
- 6 tablespoons (3/4 stick) butter, melted
- 1/2 cup (about) freshly grated Parmesan cheese 8 ounces herbed goat cheese
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"Recently I had dinner at a fine restaurant with a peculiar name: The Place Next to the San ... ( more )

Place sun-dried tomatoes in small bowl. Pour boiling water over tomatoes; let soak until sof... ( more )

Servs: 12

Ingredients (18) Eye: <B>sauce</B> 1 cup nonfat plain yogurt 1/2 cup light mayonnaise 1 7-ounce jar roasted red peppers, drained, chopped 1/3 cup pac... ( more )
- <B>sauce</B>
- 1 cup nonfat plain yogurt
- 1/2 cup light mayonnaise
- 1 7-ounce jar roasted red peppers, drained, chopped
- 1/3 cup packed fresh basil leaves, thinly sliced
- 1 large garlic clove, pressed<B>sandwiches</B>
- Nonstick vegetable oil spray
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar or rice vinegar
- 1 1/2 tablespoons dried oregano
- 2 eggs
- 2 tablespoons water
- Fresh breadcrumbs made from French bread
- All purpose flour
- 1 medium eggplant (about 1 1/4 pounds), unpeeled, cut crosswise into 1/4-inch-thick slices 6 pita bread rounds
- 4 plum tomatoes, sliced
- 1 cucumber, cut diagonally into 1/4-inch-thick slices
- 1 7-ounce jar roasted red peppers, drained, cut into strips
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"A couple of years ago I decided to become a vegetarian. As time went on, the only things I ... ( more )

for sauce: Whisk yogurt, mayonnaise, peppers, basil and garlic in medium bowl to blend. Seas... ( more )

Servs: 6

Ingredients (15) Eye: <B>For dough</B> 1 cup warm water (105&deg;-115&deg;F) a 1/4-ounce package (2 1/2 teaspoons) active dry yeast 3 cups unbleached... ( more )
- <B>For dough</B>
- 1 cup warm water (105&deg;-115&deg;F)
- a 1/4-ounce package (2 1/2 teaspoons) active dry yeast
- 3 cups unbleached all-purpose flour or bread flour plus up to 3 tablespoons additional if necessary
- 1/2 cup freshly grated Pecorino Romano cheese (about 1 1/2 ounces)
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil<B>For sauce</B>
- 2 cups canned whole tomatoes with juice (preferably Italian) or 3 large fresh vine-ripened tomatoes
- 1 large onion
- 2 tablespoons olive oil
- 1 teaspoon dried oregano, crumbled
- a 2-ounce can flat anchovy filletsa 3-inch piece day-old French or Italian bread
- 3 tablespoons olive oil
- 2 ounces caciocavallo, mild provolone, or ricotta salata cheese
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(Sicilian "Pizza" with Onions and Anchovies)<P> Sfinciune derives its name from a word in lo... ( more )

Make dough: In a measuring cup stir together water and yeast until yeast is dissolved. In a ... ( more )

Servs: 12

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