What are som,e home cooked french recipes? Meals that can be made at home thanks?!
Yum!
(Sorry about the caps)
COQUILLE ST. JACQUES
6 TABLESPOONS BUTTER
3 TABLESPOONS FLOUR
1 TEASPOON SALT
1/8 TEASPOON WHITE PEPPER
2 CUPS OF LIGHT CREAM
? CUP OF FINELY CHOPPED ONIONS
? POUND SLICED SCALLOPS
? CUP SLICED MUSHROOMS
? POUND COOKED SHRIMP
? POUND CRAB MEAT
2 TABLESPOONS SHERRY
1 CUP GRATED SWISS CHEESE
IN A SKILLET OVER LOW HEAT, COMBINE 4 TABLESPOONS BUTTER WITH FLOUR, SALT AND WHITE PEPPER. STIR IN THE CREAM (GRADUALLY) AND SIMMER UNTIL THE SAUCE THICKENS – KEEP STIRRING; IN ANOTHER SKILLET SAUTE ONIONS IN 2 TABLESPOONS OF BUTTER; ADD THE SCALLOPS AND MUSHROOMS AND SAUTE FOR 4 MINUTES; ADD THE SHRIMP, CRAB MEAT AND SHERRY – STIR – MIX; NOW ADD THIS MIXTURE TO THE FIRST SKILLET (THE SAUCE) – STIR; IN SMALL CASSEROLES, BAKING DISHES OR RAMEKINS – FILL WITH THE MIXTURE, SPRINKLE CHEESE OVER THE TOP AND BAKE AT 400 DEGREES FOR 15 MINUTES – CHEESE SHOULD BROWN.
ENTRéE CREPES (AS IN DINNER ENTRéE)
3 LARGE EGGS
1 ? CUP MILK
2 TABLESPOONS BUTTER – MELTED
1 CUP OF PLAIN FLOUR (ALL PURPOSE)
? TEASPOON SALT
TAKE EGGS, MILK, FLOUR AND SALT AND MIX IN A BOWL OR PROCESSOR – GET RID OF ALL LUMPS; ADD BUTTER, MIX AND LET STAND FOR 30 MINUTES; USE A SMALL FRYING OR SAUTE PAN – OR A REAL CREPE PAN….GET THE PAN HOT AND POUR SOME OF THE MIXTURE ON THE PLAN – LET IT SPREAD TO COVER THE BOTTOM OF THE PAN – YOU’LL SEE IT COOKING – FLIP IT WHEN IT MOVES EASILY; PLACE IN A TUPPERWARE CONTAINER AND COVER – OR – WRAP IN FOIL AND PLACE IN A SLIGHTLY WARM OVEN. WHEN READY TO SERVE, YOU CAN FILL WITH HAM AND CHEESE OR ANY OTHER TYPE OF MEAT, SAUCE AND VEGETABLE MIXTURE.
Answers: This is one of my favorites They are seafood-stuffed crepes!
Yum!
(Sorry about the caps)
COQUILLE ST. JACQUES
6 TABLESPOONS BUTTER
3 TABLESPOONS FLOUR
1 TEASPOON SALT
1/8 TEASPOON WHITE PEPPER
2 CUPS OF LIGHT CREAM
? CUP OF FINELY CHOPPED ONIONS
? POUND SLICED SCALLOPS
? CUP SLICED MUSHROOMS
? POUND COOKED SHRIMP
? POUND CRAB MEAT
2 TABLESPOONS SHERRY
1 CUP GRATED SWISS CHEESE
IN A SKILLET OVER LOW HEAT, COMBINE 4 TABLESPOONS BUTTER WITH FLOUR, SALT AND WHITE PEPPER. STIR IN THE CREAM (GRADUALLY) AND SIMMER UNTIL THE SAUCE THICKENS – KEEP STIRRING; IN ANOTHER SKILLET SAUTE ONIONS IN 2 TABLESPOONS OF BUTTER; ADD THE SCALLOPS AND MUSHROOMS AND SAUTE FOR 4 MINUTES; ADD THE SHRIMP, CRAB MEAT AND SHERRY – STIR – MIX; NOW ADD THIS MIXTURE TO THE FIRST SKILLET (THE SAUCE) – STIR; IN SMALL CASSEROLES, BAKING DISHES OR RAMEKINS – FILL WITH THE MIXTURE, SPRINKLE CHEESE OVER THE TOP AND BAKE AT 400 DEGREES FOR 15 MINUTES – CHEESE SHOULD BROWN.
ENTRéE CREPES (AS IN DINNER ENTRéE)
3 LARGE EGGS
1 ? CUP MILK
2 TABLESPOONS BUTTER – MELTED
1 CUP OF PLAIN FLOUR (ALL PURPOSE)
? TEASPOON SALT
TAKE EGGS, MILK, FLOUR AND SALT AND MIX IN A BOWL OR PROCESSOR – GET RID OF ALL LUMPS; ADD BUTTER, MIX AND LET STAND FOR 30 MINUTES; USE A SMALL FRYING OR SAUTE PAN – OR A REAL CREPE PAN….GET THE PAN HOT AND POUR SOME OF THE MIXTURE ON THE PLAN – LET IT SPREAD TO COVER THE BOTTOM OF THE PAN – YOU’LL SEE IT COOKING – FLIP IT WHEN IT MOVES EASILY; PLACE IN A TUPPERWARE CONTAINER AND COVER – OR – WRAP IN FOIL AND PLACE IN A SLIGHTLY WARM OVEN. WHEN READY TO SERVE, YOU CAN FILL WITH HAM AND CHEESE OR ANY OTHER TYPE OF MEAT, SAUCE AND VEGETABLE MIXTURE.
This is a traditional French way of making roast chicken - it's very simple and makes its own delicious gravy as it cooks.
Ingredients
1 chicken (approx. 1kg)
115gm carrots, chopped
65gm celery, chopped
4 garlic cloves
375ml chicken stock
Directions
Preheat oven to 220degC. Put the chicken in a deep dish. Crush the garlic cloves and rub over the birds. Surround with the carrots and celery and pour over the stock. Cover the dish with silver foil and cook for an hour and a quarter, or until the chicken is completely cooked through. For the last 15 minutes remove the foil in order to crisp the skin. To make the gravy, drain liquid from dish, skim off any fat and either thicken with a little flour if required, or simply serve in a jug.
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