Ultimate Christmas Guide - Whipperberry
Saturday, January 11, 2014
Friday, January 10, 2014
Vintage Antique Shabby Ladies Hat and Gl
Vintage Antique Shabby Ladies Hat and Glove by AnnClarkInteriors, $40.00
Wednesday, January 8, 2014
French Coconut Pie
Ingredients:
2 1/4 cups white sugar
2 tablespoons all-purpose flour
6 eggs
1 cup buttermilk
1/2 cup margarine, melted
1 cup flaked coconut
1 cup chopped pecans
2 prepared 8 inch pastry shells
Instructions:
Preheat oven to 350 degrees F (175 degrees C). In a small bowl, mix together the sugar and flour.
In a large bowl, mix the eggs with a wire whisk. Whisk flour mixture into eggs, until smooth. Stir in buttermilk, margarine, coconut and pecans. Pour into unbaked pie crusts.
Bake in preheated oven for 45 minutes. If making a 9 inch deep dish pie, bake for 1 hour.
Strawberry Cheesecake French Toast
Ingredients:
1 cup mashed fresh strawberries
1/2 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup milk
6 eggs
Instructions:
Preheat an oven to 100 degrees F ( 40 degrees C).
Heat mashed strawberries and 1/2 cup white sugar in a saucepan over medium heat.
Mix cornstarch and water together in a bowl, then stir into the strawberries.
Cook and stir until thickened, about 5 minutes. Reduce heat to low and simmer while preparing remaining ingredients, stirring occasionally.
Whisk together the milk and eggs in a bowl; set aside.
Mash cream cheese, vanilla extract, and 3/4 cup white sugar in a bowl until smooth.
Spread the cream cheese mixture over a triangle-shaped piece of bread, and top with another piece. Repeat with remaining bread and cream cheese mixture to make 8 triangle-shaped sandwiches.
Heat butter in a large skillet over medium heat.
Dip the sandwiches into the egg mixture, 2 or 3 at a time, and place in the skillet.
Cook until golden brown on both sides, about 3 minutes per side.
Transfer pan-fried sandwiches to a baking sheet and place in the preheated oven to keep warm while cooking remaining sandwiches.
To serve, top French toast with warm strawberry glaze and sliced fresh strawberries and sprinkle with confectioners' sugar. Serve with a dollop of whipped cream.
Best Baked French Fries
Ingredients:
cooking spray
6 Yukon Gold potatoes, cut into thick fries
1 tablespoon white sugar
1/4 cup extra-virgin olive oil
1 teaspoon garlic powder, or more to taste
1 teaspoon salt, or more to taste
1 teaspoon ground black pepper, or more to taste
Instructions:
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil; spray with cooking spray.
Place sliced potatoes in a colander; sprinkle sugar over potatoes. Set aside until liquid is released from potatoes, 20 to 30 minutes. Drain liquid and dry potatoes well.
Mix potato slices, olive oil, garlic powder, salt, and black pepper in a resealable bag until evenly coated. Spread coated potato slices in a single layer, leaving space around each potato, on the prepared baking sheet.
Bake in the preheated oven for 20 minutes; flip fries and continue baking until crisp and browned, about 20 more minutes.
My Grandmother's French Dressing
Ingredients:
2/3 cup ketchup
1 cup white sugar
1/2 cup white vinegar
1 cup vegetable oil
1/2 cup lemon juice
1 teaspoon salt
1 teaspoon paprika
1 1/2 small onions, grated
2 cloves garlic, pressed
1/4 cup crumbled blue cheese
Instructions:
Add ketchup, sugar, vinegar, oil, lemon juice, salt, paprika, onions, garlic and blue cheese to a glass jar. Cover, shake well, and refrigerate. This will keep in the refrigerator for quite a while.
French Fried Potatoes
Ingredients:
1/3 cup white sugar
2 cups warm water
2 large russet potatoes - peeled, and sliced into 1/4 inch strips
6 cups vegetable oil for frying
salt to taste
Instructions:
In a medium bowl, dissolve the sugar in warm water. Soak potatoes in water mixture for 15 minutes. Remove from water, and dry thoroughly on paper towels.
Heat oil in deep-fryer to 375 degrees F (190 degrees C). Add potatoes, and cook until golden, 5 to 6 minutes. drain on paper towels. Season with salt to taste.
Make Ahead French Toast
Ingredients:
5 eggs, lightly beaten
1 1/2 cups milk
1 cup half-and-half cream
1 teaspoon vanilla extract
1/2 (1 pound) loaf French bread, cut diagonally in 1 inch slices
1/2 cup butter, melted
1 cup light brown sugar
2 tablespoons maple syrup
1 cup chopped pecans
Instructions:
In a large bowl, whisk together eggs, milk, cream and vanilla. Dip bread slices into egg mixture and place in a lightly greased 9x13 inch baking pan. Refrigerate overnight.
The next morning: Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, combine butter, sugar, maple syrup and pecans. Spoon mixture over bread.
Bake in preheated oven until golden, about 40 minutes. Let stand 5 minutes before serving.
Tuesday, January 7, 2014
Orange Pecan French Toast
Ingredients:
1 cup packed brown sugar
1/3 cup butter, melted
2 tablespoons light corn syrup
1/3 cup chopped pecans
12 (3/4 inch thick) slices French bread
1 teaspoon grated orange zest
1 cup fresh orange juice
1/2 cup 2% milk
3 tablespoons white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 egg whites
2 eggs
1 tablespoon confectioners' sugar for dusting
Instructions:
In a small bowl, stir together the brown sugar, melted butter, and corn syrup. Pour into a greased 9x13 inch baking dish, and spread evenly. Sprinkle pecans over the sugar mixture. Arrange the bread slices in the bottom of the dish so they are in a snug single layer.
In a medium bowl, whisk together the orange zest, orange juice, milk, sugar, cinnamon, vanilla, egg whites, and eggs. Pour this mixture over the bread, pressing on the bread slices to help absorb the liquid. Cover and refrigerate for at least one hour, or overnight.
Preheat the oven to 350 degrees F (175 degrees C ). Remove the cover from the baking dish, and let stand for 20 minutes at room temperature.
Bake for 35 minutes in the preheated oven, until golden brown. Dust with confectioners' sugar before serving.
French Toast Stars
Ingredients:
8 thick slices white bread
2 eggs
1/4 cup heavy cream
2 tablespoons honey
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 tablespoon grated orange zest
1/2 teaspoon vanilla extract
3 tablespoons butter
Instructions:
Place a slice of bread on a cutting board. Align a star-shaped cookie cutter in the center of the slice. Push the cookie cutter through the bread, rocking it gently back and forth. Once the cookie cutter makes it all the way through bread, remove bread outside the cutter. Hold the cutter down on the bread during this step to prevent the star from tearing. Use a sharp knife to trim any bread that lingers outside the cookie cutter. Gently remove the star from the cutter and put aside. Repeat on all slices of bread.
In a medium bowl, beat together eggs, whipping cream, honey, salt, cinnamon, orange zest and vanilla extract.
In a griddle or frying pan, melt the butter over medium high heat.
Dip both sides of the stars in the egg mixture and carefully transfer to the hot griddle. Brown on both sides and transfer to a warm plate while remaining stars cook. Serve hot.
Fabulous French Loaves
Ingredients:
2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F)
2 cups water
6 cups bread flour
1 tablespoon salt
1 tablespoon white sugar
5 tablespoons vegetable oil
2 tablespoons cornmeal
1 egg white, beaten
1 tablespoon sesame seeds
Instructions:
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine the yeast mixture with 2 cups water, 3 cups flour, salt, sugar and vegetable oil; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Divide dough half. Roll each half into a 9 x 12 rectangle and roll up jelly roll style, starting at long edge. Seal edges and place seam side down on a large baking sheet that has been sprinkled with cornmeal.
Use a sharp knife to slash each loaf diagonally 3 times. Brush with beaten egg white and sprinkle with sesame seeds. Cover and allow to rise 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake in preheated oven for 35 minutes, or until golden brown.
French Pastry Pie Crust
Ingredients:
3 cups all-purpose flour
1 1/2 teaspoons salt
3 tablespoons white sugar
1 cup shortening
1 egg
1 teaspoon distilled white vinegar
5 tablespoons water
Instructions:
In a large mixing bowl, combine flour, salt, and sugar. Mix well, then cut in shortening until mixture resembles coarse meal.
In a small bowl, combine egg, vinegar, and 4 tablespoons of water. Whisk together, then add gradually to flour mixture, stirring with a fork. Mix until dough forms a ball. Add one more tablespoon of water if necessary.
Allow dough to rest in refrigerator 10 minutes before rolling out.
Fluffy French Toast
Ingredients:
1/4 cup all-purpose flour
1 cup milk
1 pinch salt
3 eggs
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 tablespoon white sugar
12 thick slices bread
Instructions:
Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
Heat a lightly oiled griddle or frying pan over medium heat.
Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.
French Burgers
Ingredients:
1/2 cup crumbled feta cheese
1/4 cup sliced green onion
1 teaspoon dried tarragon
salt and ground black pepper to taste
1 1/2 pounds ground turkey
2 tablespoons olive oil
1 thin slice red onion
2 tablespoons flour
1/2 cup chicken broth
1/2 cup red wine
1/2 teaspoon chopped fresh parsley
1/2 teaspoon dried minced onion
1/2 teaspoon crushed bay leaf
1/4 teaspoon dried thyme
Instructions:
Preheat an oven to 450 degrees F (230 degrees C).
Mix together the feta cheese, green onion, and tarragon in a small bowl; season with salt and pepper and set aside.
Form the ground turkey into 8 even-sized patties. Top four of the patties with even portions of the cheese mixture. Top each with one of the remaining patties. Pinch the edges together to seal.
Bake the patties in the preheated oven until cooked through, 20 to 30 minutes, turning once.
Heat the olive oil in a skillet over low heat. Cook and stir the red onion in the hot oil until browned; remove the onion and discard. Stir the flour into the oil and cook until deep brown in color. Remove the pan from the heat and add the chicken broth, red wine, parsley, minced onion, bay leaf, and thyme. Return the pan to heat and bring to a boil while stirring; season with salt and pepper. Pour the sauce over the patties to serve.
French Crullers
Ingredients:
4 tablespoons white sugar
1 teaspoon salt
1 teaspoon orange zest
4 tablespoons shortening
1 cup hot water
1 cup all-purpose flour
3 eggs
1 1/2 tablespoons shortening
1 1/2 cups confectioners' sugar
3 tablespoons cream
1/8 teaspoon salt
1 teaspoon vanilla extract
Instructions:
Put 4 tablespoons sugar, salt, shortening and orange rind in saucepan with 1 cup hot water. Bring to a boil. Mix in 1 cup of flour. Cook until thick, stirring constantly. Remove from heat, and cool slightly. Beat in one egg at a time, beating each one in thoroughly before adding another.
Using a rose tip, press dough through pastry bag, in desired shape, onto a well-greased square of heavy paper. Turn paper upside down and let crullers drop into deep, hot fat (375 degrees F - 190 degrees C). Fry until well puffed up and golden brown in color, about 6 to 7 minutes. Drain on unglazed paper. Ice with confectioners' frosting.
To Make Frosting: Cream 1 1/2 tablespoons shortening and continue creaming while slowly adding sugar. Add cream, salt, and vanilla and mix smooth.
French Tartiflette
Ingredients:
3 large potatoes, peeled and sliced
7 slices bacon, chopped
1 tablespoon butter
1 large onion, sliced
1/4 cup white wine
2 tablespoons creme fraiche
1 (8 ounce) round Reblochon cheese
salt and ground black pepper to taste
Instructions:
Bring a large pot of salted water to a boil over high heat. Add the potatoes, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
Preheat an oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking dish.
Stir-fry bacon in a skillet over medium high heat for about 5 minutes. Remove bacon; pour off bacon fat. In the same skillet, melt the butter, add onions, and cook and stir until the onions are translucent, about 5 minutes. Return the bacon to the pan, add the wine, and simmer until most of the wine has evaporated. Remove from heat.
Place 1/2 of the potatoes into the prepared dish; then spread 1/2 of the bacon mixture over the potatoes. Layer in the remaining potatoes, then spread the creme fraiche over them. Add the remaining half of the bacon mixture. Cut the rind from the Reblochon, cut it into thin slices, and layer the slices evenly over the top of the casserole.
Bake in the preheated oven until cheese is melted and a bit brown, about 15 minutes. Season to taste with salt and pepper and serve hot.
French Macaroons
Ingredients:
3 egg whites
6 tablespoons superfine (castor) sugar
1 cup finely ground almonds
1 1/2 teaspoons finely ground almonds
1 1/3 cups confectioners' sugar
Instructions:
Preheat oven to 320 degrees F (160 degrees C). Line baking sheets with parchment paper or a silicon mat.
Whisk egg whites in a clean metal mixing bowl until thick, about 5 minutes; whisk the superfine sugar into the egg whites until thick, glossy, and the mixture holds stiff peaks, 5 to 8 more minutes. Place a sieve over the bowl containing egg whites and sieve both amounts of almond meal and confectioners' sugar into the egg white mixture. Gently fold the almond meal and confectioners' sugar into the egg whites, retaining as much air as possible.
Separate the meringue into separate bowls to flavor and color, if desired. Spoon the meringue into a piping bag fitted with a 3/8-inch tip. Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving about 2 inches between cookies.
Let the cookies stand at room temperature for about 15 minutes to form a thin skin. Pick up the baking sheets and let drop from several inches above the work surface to adhere cookies to the baking sheets.
Bake in the preheated oven until tops are dry, about 15 minutes; let cool completely on the baking sheets before peeling off the parchment paper.
French Crepes
Ingredients:
1 cup all-purpose flour
1 teaspoon white sugar
1/4 teaspoon salt
3 eggs
2 cups milk
2 tablespoons butter, melted
Instructions:
Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.
Grandma's French Dressing
Ingredients:
1 cup white sugar
1 cup vegetable oil
1/2 cup ketchup
1/2 cup vinegar
1 small onion, finely chopped
1 tablespoon Worcestershire sauce
1 clove garlic
Instructions:
Combine sugar, oil, ketchup, vinegar, onion, and Worcestershire sauce in a blender; puree until dressing is smooth. Transfer dressing to a resealable container.
Pierce garlic clove with a tooth pick; drop garlic into the dressing. Cover and refrigerate until ready to serve.
Country French Cheese
Ingredients:
1/2 pound bacon - cooked and crumbled
1 pound cream cheese
1/2 pound shredded sharp Cheddar cheese
1/2 cup French dressing
1 cup chopped fresh parsley
1 cup chopped walnuts
Instructions:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large bowl, combine the bacon, cream cheese, Cheddar cheese and salad dressing. Mix together well and form into a ball.
In a shallow dish, mix together the parsley and chopped walnuts. Roll cheese ball in mixture to coat. Refrigerate until chilled.
French Chicken Stew
Ingredients:
4 cups sliced button and/or shiitake mushrooms
1 (14.5 ounce) can diced tomatoes, undrained
2 medium carrots, thinly diagonally sliced
1 medium onion, chopped
1 medium red potato, cut in 1-inch pieces
1/2 cup fresh green beans, cut in 1-inch pieces
1/2 cup pitted ripe olives, halved
1 cup reduced-sodium chicken broth
2 tablespoons quick-cooking tapioca
1 teaspoon herbes de Provence or dried Italian seasoning, crushed
3/4 teaspoon dried thyme, crushed
1/4 teaspoon ground black pepper
8 skinless, boneless chicken thighs
1/2 teaspoon seasoned salt
1 (15 ounce) jar Classico® Four Cheese Alfredo pasta sauce
French bread (optional)
Instructions:
In a 5- to 6-quart slow cooker combine mushrooms, undrained tomatoes, carrots, onion, potato, green beans, olives, broth, wine, tapioca, herbs de Provence, thyme, and pepper. Place chicken on top; sprinkle with seasoned salt. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 4 hours.
Stir in Classico® Four Cheese Alfredo pasta sauce. If desired, serve with French bread.
French Fry Casserole
Ingredients:
1 tablespoon vegetable oil
1 1/2 pounds lean ground beef
1/2 onion, diced
1/2 green bell pepper, diced
salt and black pepper to taste
1 (10.75 ounce) can condensed cream of mushroom soup
3/4 cup processed cheese sauce (such as Cheez Whiz®)
1/2 (28 ounce) package frozen shoestring potato fries
Instructions:
Preheat oven to 400 degrees F (200 degrees C), and grease a 9x13 inch baking dish.
Heat the oil in a skillet, and cook and stir the ground beef, onion, and green pepper over medium heat for about 15 minutes, until the meat is crumbly and no longer pink and the onion is translucent. Season with salt and pepper to taste, and stir in the condensed mushroom soup. Bring the mixture to a simmer over medium-low heat.
Scoop the cheese sauce into a microwaveable bowl, and melt on low power for about 30 seconds.
Place the ground beef mixture into the bottom of the prepared baking dish, and spread an even layer of the melted cheese sauce over the ground beef. Top with frozen shoestring fries. Bake in the preheated oven for about 20 minutes, until the fries are starting to turn golden.
Hawaiian French Toast
Ingredients:
3 eggs, separated
1/2 teaspoon vanilla extract
1 teaspoon grated orange zest
1/2 teaspoon rum flavored extract
1 tablespoon water
1 tablespoon honey
1 (1 pound) loaf Hawaiian sweet bread, thickly sliced
1 (8 ounce) can crushed pineapple, with juice
1 (3 ounce) can mandarin orange segments, drained
3 tablespoons honey
1 cup maple syrup
Instructions:
In a shallow bowl, whisk together egg yolks, egg white, vanilla, rum extract, orange zest, water and 1 tablespoon honey.
Coat bread slices in egg mixture; set aside.
In a small saucepan, combine crushed pineapple, mandarin oranges, honey and maple syrup. Simmer over medium-low heat for 3 minutes.
Heat a lightly oiled griddle or frying pan over medium high heat. Fry bread slices until brown on both sides. Serve hot with warm fruit sauce.
French Garlic Mashed Potatoes
Ingredients:
1 teaspoon salt
4 cups water, or as needed to cover
3 baking potatoes
1/4 cup butter
1/4 cup French onion dip
1 teaspoon minced garlic
1 tablespoon milk, or to taste
salt and ground black pepper to taste
Instructions:
Dissolve 1 teaspoon salt in water in a saucepan and add potatoes. Bring to a boil, reduce heat to medium-low, and simmer until potatoes are tender, about 20 minutes. Drain and return potatoes to saucepan.
Mash butter, French onion dip, and garlic into potatoes, using a potato masher or fork. Mix milk into potatoes, 1 teaspoon at a time, until potatoes are your desired consistency. Season with salt and black pepper.
Banana Bread French Toast
Ingredients:
3 eggs
3 tablespoons sweetened condensed milk
1 teaspoon vanilla extract
2 tablespoons butter
1 loaf banana bread
confectioners' sugar for dusting
Instructions:
In a shallow bowl, whisk together the eggs, sweetened condensed milk and vanilla with a fork. Set aside.
Melt butter in a large skillet over medium heat. Slice banana bread into 4 thick slices. Dip each slice into the egg mixture, then place in the hot pan. Cook on each side until golden brown. Dust with confectioners' sugar just before serving, if desired.
French Toast Apple Cobbler
Ingredients:
1 (21 ounce) can LUCKY LEAF® Premium Apple Pie Filling
1/4 cup golden raisins or dried cranberries
2 tablespoons lemon juice
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
3 eggs
1/2 cup milk
1/4 cup sugar
6 (1 inch) thick slices brioche or challah
Instructions:
Preheat oven to 350 degrees F.
In a medium bowl, combine pie filling, raisins, lemon juice, one teaspoon of the vanilla, 1/2 teaspoon of the cinnamon and the salt.
Spread mixture evenly in the bottom of a 3-quart rectangular baking dish.
In a shallow dish whisk together eggs, milk, sugar, remaining 1/2 teaspoon of vanilla and remaining 1/4 teaspoon of cinnamon.
Dip bread slices in egg mixture, turning to coat both sides.
In a very large skillet, melt butter over medium heat. Add bread slices, half at a time, to hot skillet.
Cook for 3 to 5 minutes or until bread is lightly browned, turning once to brown both sides.
Arrange bread slices in a single layer atop apple mixture in dish.
Bake, uncovered, for 20 to 25 minutes or until heated through.
Cool slightly. Serve bread slices on serving plates and top with apple mixture.
French Cheese Spread
Ingredients:
1 cup butter, softened
2 (8 ounce) packages cream cheese, softened
1 teaspoon oregano, leaf
1/2 teaspoon Spice Islands® Garlic Powder
1/4 teaspoon Spice Islands® Sweet Basil
1/4 teaspoon Spice Islands® Dried Dill Weed
1/4 teaspoon marjoram, leaf
1/4 teaspoon thyme, leaf
1/4 teaspoon Spice Islands® Medium Grind Black Pepper
Instructions:
Combine all ingredients until thoroughly blended.
Cover and chill a minimum of 4 hours to allow flavors to blend.
Serve at room temperature with crackers.
Cinnamon-Accented French Toast
Ingredients:
3 eggs, beaten
2 teaspoons white sugar
1 teaspoon milk
1 teaspoon ground cinnamon
1/4 teaspoon salt
6 slices bread
Instructions:
Mix beaten eggs, sugar, milk, cinnamon, and salt in a large, shallow bowl. Dip bread slices into egg mixture to coat.
Heat a skillet over medium heat. Cook bread in hot skillet until browned completely, 2 to 3 minutes per side.
A Surprise-Inside French Toast
Ingredients:
6 (2 inch thick) slices French bread
1/4 cup ricotta cheese
1/4 cup cottage cheese, whipped
2 tablespoons lowfat cream cheese
2 teaspoons white sugar
2 teaspoons vanilla extract
3 cups egg substitute
1/4 cup evaporated milk
Instructions:
Cut a pocket in each slice of bread. Open carefully
In a large bowl, combine the ricotta, cottage cheese and cream cheese. Add the sugar and flavoring extract and beat until smooth. Spread the mixture evenly into each bread pocket.
Beat together the egg substitutes and milk. Dip the slices of bread in the egg mixture.
Heat a nonstick pan over medium-high heat. Coat with cooking spray. Cook the toast on each side for about 3 to 4 minutes per side until golden brown.
Monday, January 6, 2014
French Shrimp Salad
Ingredients:
1 pound fresh asparagus
3/4 pound cooked shrimp - peeled and deveined
1/3 cup mayonnaise
1 tablespoon lemon juice
6 artichoke hearts, drained
1 cup French dressing
2 hard-cooked eggs, chopped
6 sprigs fresh parsley
Instructions:
Cook the asparagus in boiling salted water until tender. Remove and cool under cold water. Reserve six stalks and cut remaining asparagus into 1 inch pieces.
Cook and clean shrimp. Again reserve the best six and dice the remainder. In a bowl, combine shrimp and asparagus, mix gently with mayonnaise and lemon juice.
In a separate bowl, marinate the artichoke hearts in 1 cup French dressing.
Place shrimp and asparagus in an attractive shallow bowl. Garnish with sieved egg and arrange reserved asparagus on top to resemble the spokes of a wheel.
Drain the artichoke bottoms and garnish each with a dollop of mayonnaise, 1 whole shrimp and 1 parsley sprig. Arrange them around the salad.
Praline Pecan French Toast
Ingredients:
6 eggs
1 1/2 cups half-and-half
1 tablespoon brown sugar
2 teaspoons vanilla extract
1 (12 ounce) loaf French bread, sliced 1-inch thick
1 tablespoon butter
3/4 cup firmly packed brown sugar
1/2 cup maple syrup
3/4 cup chopped toasted pecans
Instructions:
Grease a 9x13-inch baking dish.
Whisk eggs, half-and-half, 1 tablespoon brown sugar, and vanilla extract in a bowl until mixture is smooth and brown sugar has dissolved. Pour 1 cup egg mixture into prepared baking dish. Arrange slices of French bread into baking dish and pour remaining egg mixture evenly over bread. Cover and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a saucepan over medium heat; mix 3/4 cup brown sugar and maple syrup into butter, stirring until smooth. Bring syrup to a boil, reduce heat to low, and simmer for 1 minute, stirring constantly. Stir pecans into syrup. Spoon pecan praline syrup evenly over French toast casserole.
Bake casserole in the preheated oven until set and golden brown, about 30 minutes.
French Onion Soup IV
Ingredients:
1 onion, sliced into thin rings
1/4 cup margarine
2 (10.5 ounce) cans beef consomme
2 (10.5 ounce) cans beef broth
1 1/2 cups water
3/4 cup white wine
8 ounces sliced Swiss cheese
7 slices French bread
Instructions:
In a large pot over medium high heat, saute the onions in the butter or margarine for about 5 minutes, or until tender. Add the consomme, broth, water and wine. Reduce heat to low and simmer for 45 minutes.
Preheat oven to 350 degrees F (175 degrees C).
In individual oven-proof bowls, break up Swiss cheese slices and place one slice in the bottom of each bowl. Place one slice of bread on each slice of cheese. Ladle in the soup, place another slice of bread on top and cover with more Swiss cheese. Put bowls in the oven and allow cheese to melt on top.
American French Onion Soup
Ingredients:
1/4 cup unsalted butter
6 large yellow onions, diced
3 tablespoons dry sherry
1 tablespoon sherry vinegar, or to taste
4 cups chicken broth
4 cups beef broth
3 sprigs fresh thyme
salt and ground black pepper to taste
6 slices French bread
1/4 cup butter, melted
1 cup shredded extra-sharp Cheddar cheese
1 cup shredded Monterey Jack cheese
Instructions:
Preheat oven to 425 degrees F (220 degrees C).
Melt 1/4 cup butter in a large, oven-safe skillet on medium heat. Stir in onions until they are all coated in butter. Transfer skillet to the preheated oven and cook onions, stirring occasionally, until they are tender and well browned, about 1 hour.
Transfer skillet to the stovetop; cook and stir onions over medium heat until they start to brown and stick to the bottom of the pan, about 5 minutes. Pour sherry and vinegar into the pan, and bring to a boil while scraping browned bits of onion off the bottom of the pan with a wooden spoon.
Place caramelized onions in a large soup pot. Pour in chicken broth, beef broth, and thyme. Bring to a boil, skimming off any foam and fat that appear on top. Reduce heat to low and simmer for about an hour. Season with salt and pepper to taste.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Generously brush French bread slices with melted butter. Place on a baking sheet and broil in the preheated oven until crisp and golden, about 5 minutes.
Ladle soup into heat-proof bowls, top each bowl with a piece of toasted bread, sprinkle with 2 to 3 tablespoons of Cheddar cheese and Monterey Jack cheese.
Broil bowls of soup under the broiler until cheese is golden and bubbly, 5 to 6 minutes.
French Onion Soup IX
Ingredients:
2 tablespoons butter
2 pounds yellow onions, halved and sliced 1/2 inch thick
4 (14 ounce) cans beef broth
1 (10.5 ounce) can beef consomme
1/4 cup grated Romano cheese
salt and pepper to taste
8 slices French bread, toasted
1/2 cup shredded Gruyere cheese
Instructions:
In a large pot over low heat, melt butter. Cook onions in butter until soft and golden brown, 15 to 30 minutes.
Pour in beef broth and consomme and simmer 10 minutes.
Preheat oven broiler.
Whisk Romano into soup and season with salt and pepper. Pour soup into 8 ovenproof bowls. Top with toasted slices of bread and grated Gruyere.
Place bowls under broiler until cheese melts.
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