Easy Coq Au Vin

"Chicken parts lightly seasoned and browned, then braised in a red wine sauce. A quick version of a French classic. Serve with pasta or white steamed rice, if desired."



Ingredients

Original recipe makes 8 servings
 1 tablespoon vegetable oil
 1 (4 pound) whole chicken, cut into pieces
 1 teaspoon salt
 1/4 teaspoon ground black pepper
 1/4 teaspoon garlic powder
 1 1/2 cups red wine
 1 1/2 cups chicken stock
 1 onion
 1 tablespoon cornstarch
 1/3 cup water

Directions

1. Heat oil in a large skillet over medium high heat. Season chicken parts with salt, pepper and garlic powder and saute until lightly browned, about 5 to 7 minutes.
2. Place wine in a shallow dish or bowl. Dip chicken pieces into wine, one at a time, and return to skillet. Add any remaining wine, stock and onions, stir together and reduce heat to medium.
3. Cover skillet and cook for 30 minutes or until chicken is cooked through and no longer pink inside. In a small bowl, mix together cornstarch and water and add mixture to sauce to thicken; cook an additional 2 to 3 minutes and serve.

Saucy Chicken Cordon Bleu

"Chicken Cordon Blue with a yummy sauce.

Ingredients

Original recipe makes 4 servings
 4 skinless, boneless chicken breast halves
 4 slices ham
 4 slices Swiss cheese
 1 cup all-purpose flour
 1 teaspoon salt
 1/2 teaspoon ground black pepper
 1/2 teaspoon paprika
 2 eggs, beaten
 1/3 cup milk
 1 cup dry bread crumbs
 1/4 cup olive oil
 1 (10.75 ounce) can condensed cream of mushroom soup
 1/2 pound fresh mushrooms, sliced
 1/4 teaspoon garlic powder
 1/8 teaspoon curry powder
 1/4 cup white wine
 1/2 cup sour cream
 2 sprigs fresh parsley, for garnish

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Flatten chicken breasts without breaking through meat. Roll each ham slice in a cheese slice, then roll up in chicken breasts. In a shallow dish or bowl season flour with salt, pepper and paprika. In a separate dish or bowl beat together eggs and milk. Dip chicken rolls in seasoned flour, then egg mixture, then bread crumbs. Heat oil in a large skillet and fry chicken in hot oil until golden brown. Set aside.
3. To Make Sauce: In a large bowl combine the soup, mushrooms, garlic powder, curry powder, wine and sour cream. Mix all together. Place browned chicken in a 9x13 inch baking dish. Pour sauce mixture over chicken and bake in the preheated oven for 15 to 20 minutes. Garnish with fresh parsley sprigs.

French Leek Pie

"It's an original French recipe My Mum used to bake during the holidays. Great to eat with a salad during summer or even winter time. Absolutely Delicious!!! Can be prepared the day before and served as a starter or main dish. Can substitute Emmental for Gruyere cheese."

Ingredients

Original recipe makes 1 (9 inch) pie
 1 (9 inch) refrigerated pie crust
 2 teaspoons butter
 3 leeks, chopped
 1 pinch salt and black pepper to taste
 1 cup light cream

 1 1/4 cups shredded Gruyere cheese

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Melt butter in a large saucepan over medium-low heat. Stir in leeks; cook, stirring occasionally, for about 10 minutes, or until soft. Season with salt and pepper. Reduce heat to low. Stir in cream and cheese, and warm through. Pour mixture into pie shell
3. Bake in preheated oven for 30 minutes, or until custard is set and golden on top. Allow to sit 10 minutes before cutting pie into wedges.

Grilled Chicken Cordon Bleu Sandwiches

"Serve with salad for lunch or soup and salad for a meal."

Ingredients

Original recipe makes 1 serving
 2 slices whole wheat bread
 2 tablespoons butter, softened
 1 tablespoon sour cream
 2 slices Swiss cheese
 1 thick slice deli cooked chicken breast meat
 1 slice deli ham

Directions

1. Spread butter or margarine on the outsides of the bread slices. Spread sour cream on the insides of the bread slices. Then layer sandwich as follows: Bread slice, cheese slice, chicken, ham, 2nd cheese slice, 2nd bread slice.
2. In a small skillet over medium heat, grill sandwich until meat is heated through and cheese has melted.

Chicken Cordon Bleu Casserole

"I love making casseroles, and this one's so simple. The chicken breasts, Swiss cheese, and ham are cubed, rather than stuffed and rolled, giving you all the flavor of Cordon Bleu in much less time."
Ingredients

Original recipe makes 8 servings
 1 egg
 1/2 cup milk
 2 pounds skinless, boneless chicken breast halves - cut into chunks
 1 cup plain dried bread crumbs
 1 cup oil for frying
 8 ounces Swiss cheese, cubed
 8 ounces cubed ham
 1 (10.75 ounce) can condensed cream of chicken soup
 1 cup milk

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Beat egg and 1/2 cup milk together until combined. Stir in the chicken chunks to coat, then drain, and coat with bread crumbs. Heat oil in a large skillet to 375 degrees F (190 degrees C). Fry breaded chicken cubes in hot oil until golden brown on all sides, then remove, and drain on paper towels.
3. Place chicken cubes in a glass baking dish, along with the Swiss cheese, and ham. Stir together the soup with 1 cup milk, pour over casserole.
4. Bake in preheated oven until golden brown and bubbly, about 30 minutes.

Pork Tenderloin Diane

"A classic French pan-sauce made with Worcestershire sauce, Dijon mustard and lemon juice is a delicious way to enjoy sautéed pork tenderloin medallions."

Ingredients 

Original recipe makes 4 servings
 1 whole pork tenderloin, cut into 8 crosswise pieces
 2 teaspoons lemon pepper
 1 tablespoon butter
 1 tablespoon lemon juice
 1 tablespoon Worcestershire sauce
 1 teaspoon Dijon-style mustard

 1 tablespoon minced parsley

Directions

1. Place each piece of tenderloin between 2 pieces of plastic wrap. Flatten slightly with heel of hand. Sprinkle surfaces of pork with lemon pepper.
2. Heat butter in heavy nonstick skillet; brown pork evenly, about 3-4 minutes on each side. Remove to serving platter, keep warm.
3. Add lemon juice, Worcestershire sauce and mustard to skillet. Cook, stirring with pan juices, until heated through. Pour sauce over medallions, sprinkle with parsley and serve.

Chicken Gruyere with Sauteed Mushrooms

"Chicken breasts are browned in butter, then baked with mushrooms, onion, and white wine. The finishing touch is an exquisite layer of melted Gruyere cheese on the top. If you enjoy rich French cooking then you will love this recipe. Serve hot over rice."

Ingredients 

Original recipe makes 4 servings

 1/4 cup all-purpose flour

 1/2 teaspoon salt

 1/4 teaspoon pepper

 1 teaspoon chopped fresh parsley

 1/2 teaspoon dried dill weed

 1/4 cup butter, divided

 4 boneless, skinless chicken breast halves

 1 pound fresh mushrooms

 1 onion, sliced into rings

 1/2 cup white wine

 8 ounces Gruyere cheese, shredded

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). In a shallow dish, stir together the flour, salt, pepper, parsley, and dill. Rinse chicken breasts, and pat dry. Dredge chicken in the flour mixture.
2. In a large skillet, heat 2 tablespoons of the butter over medium-high heat. Place chicken into the hot buttered skillet, and fry until brown on both sides. Transfer chicken breasts to a 1 quart glass baking dish. Add remaining butter to skillet, and fry the mushrooms and onion until wilted and lightly browned. Stir in the white wine, and reduce heat to medium. Simmer for 3 minutes to blend flavors. Pour the mushroom mixture over the chicken in the dish.
3. Cover dish, and bake for 20 minutes in the preheated oven. After 20 minutes, remove cover, and sprinkle with shredded cheese. Continue baking for 10 more minutes, or until cheese is lightly browned and bubbly.

Delicious Easy Chicken Francese

Recipe by Elaina
"This is an easy and delicious recipe for Chicken Francese. It's great over pasta or rice or with a side of your favorite vegetable"

Ingredients 

Original recipe makes 4 servings

 1/2 cup all-purpose flour

 4 eggs, beaten

 1 pound skinless, boneless chicken breast halves

 1/2 cup white wine

 2 cups chicken broth

 1 teaspoon chopped fresh parsley

 salt and pepper to taste

 1/4 cup butter

 2 lemons, juiced

 1 teaspoon cornstarch

Directions

1. Coat chicken with flour, then egg beat, then saute in a large skillet until almost cooked through. Drain on paper toweling.
2. Preheat oven to 300 degrees F (150 degrees C).
3. In a medium saucepan combine the wine, broth, parsley, salt and pepper to taste, butter or margarine and lemon juice over medium low heat. Stir together while heating slowly. When butter or margarine has melted, slowly stir in cornstarch until sauce thickens slightly. Place chicken in a 9x13 inch baking dish and pour sauce over all.
4. Bake at 300 degrees F (150 degrees C) for about 10 to 15 minutes, or until chicken is cooked through and juices run clear.

Omelet in a Bag

"Great for holidays when there are picky eaters in the crowd. Can make as many as needed or just one if you like. Got this from an internet friend. Good served with fruit and coffee cake."

Ingredients 

Original recipe makes 1 omelet

 2 eggs

 2 slices ham, chopped (optional)

 1/2 cup shredded Cheddar cheese

 1 tablespoon chopped onion (optional)

 1 tablespoon chopped green bell pepper (optional)

 2 tablespoons chopped fresh tomato (optional)

 1 tablespoon chunky salsa (optional)

 2 fresh mushrooms, sliced (optional)

Directions

1. Crack the eggs into a large resealable freezer bag. Press out most of the air, and seal. Shake or squeeze to beat the eggs. Open the bag, and add the ham, cheese, onion, green pepper, tomato, salsa, and mushrooms. Squeeze out as much of the air as you can, and seal the bag.
2. Bring a large pot of water to a boil. Place up to 8 bags at a time into the boiling water. Cook for exactly 13 minutes. Open the bag, and let the omelet roll out onto a plate. The omelet should roll out easily.

Easy Baked Chicken Cordon Bleu

"Easy recipe that tastes like you cooked all day. Chicken breasts are wrapped around ham and mozzarella cheese for a change in this version of the classic baked dish."

Ingredients

Original recipe makes 6 servings
 6 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
 6 string cheese sticks
 6 slices ham
 1/2 cup butter, melted
 1 cup seasoned dry bread crumbs
 toothpicks

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Lay out the pounded chicken breasts on a clean surface. Place a slice of ham on each piece, then one stick of cheese. Roll the chicken up around the cheese and ham, and secure with toothpicks. Dip each roll in melted butter, then roll in bread crumbs. Place in a shallow baking dish.
3. Bake for 40 minutes in the preheated oven, or until chicken is browned and juices run clear.

Different Chicken Cordon Bleu

Recipe by Jennifer 

"Chicken breasts baked with ham and Swiss cheese, topped with an unusual mixture of sour cream, white wine, creamy soup and spices. This is a bit different than normal Chicken Cordon Bleu, but everyone seems to like it much better!"

Ingredients 

Original recipe makes 8 servings

 8 skinless, boneless chicken breast halves

 8 slices ham

 8 slices Swiss cheese

 1 (10.75 ounce) can condensed cream of chicken soup

 1 cup sour cream

 1/2 cup white wine

 1 teaspoon garlic powder

 1 teaspoon dried parsley

 1 teaspoon salt

 1 teaspoon ground black pepper

 1 (6 ounce) package herb-seasoned dry bread stuffing mix

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken breasts in a lightly greased 9x13 inch baking dish. Lay a ham slice, then a cheese slice on top of each breast.
3. In a medium bowl combine the soup, sour cream, wine, garlic powder, parsley, salt and pepper. Mix well and pour mixture over chicken/ham/cheese pieces. Top all with the dry stuffing mix to cover.
4. Bake at 350 degrees F (175 degrees C) for about 30 minutes, or until chicken is cooked through and juices run clear.

Blue Cheese, Bacon and Chive Stuffed Pork Chops

"This is an amazing recipe I made up to make something fancier from good ol' pork chops. This is a rich recipe. To add another twist, add fresh chopped apples and pecans to the blue cheese mixture. Yum! Enjoy!"

Ingredients 

Original recipe makes 2 servings
 2 boneless pork loin chops, butterflied
 4 ounces crumbled blue cheese
 2 slices bacon - cooked and crumbled
 2 tablespoons chopped fresh chives
 garlic salt to taste
 ground black pepper to taste

 chopped fresh parsley for garnish

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Grease a shallow baking dish.
2. In a small bowl, mix together the blue cheese, bacon and chives. Divide into halves, and pack each half into a loose ball. Place each one into a pocket of a butterflied pork chop, close, and secure with toothpicks. Season each chop with garlic salt and pepper. Keep in mind that the blue cheese will be salty. Place in the prepared baking dish.
3. Bake for 20 minutes in the preheated oven, or it may take longer if your chops are thicker. Cook until the stuffing is hot, and chops are to your desired degree of doneness. Garnish with fresh parsley and serve.

Slow Cooker Chicken Cordon Bleu

"Layers of chicken, ham and Swiss cheese simmer in a creamy sauce while topped with stuffing mix."
Ingredients

Original recipe makes 6 servings
 6 skinless, boneless chicken breast halves
 1 (10.75 ounce) can condensed cream of chicken soup
 1 cup milk
 4 ounces sliced ham
 4 ounces sliced Swiss cheese
 1 (8 ounce) package herbed dry bread stuffing mix

 1/4 cup butter, melted

Directions

1. Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the stuffing on top, and drizzle butter over stuffing. Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High.

Cordon Bleu Chicken Rolls

"This is the best Chicken Cordon Bleu recipe! Chicken stuffed with ham and Swiss cheese. I hope you enjoy it as much as I have."

Ingredients

Original recipe makes 6 to 8 servings
 8 skinless, boneless chicken breasts
 8 slices cooked ham
 4 slices Swiss cheese, cut into 1 inch pieces
 salt and pepper to taste
 1 teaspoon dried thyme
 1/4 cup melted butter
 1/2 cup cornflakes cereal crumbs
 1 (10.75 ounce) can condensed cream of chicken soup
 1/2 cup sour cream
 1 teaspoon lemon juice

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness. Place a finger of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. Roll up seasoned ham and cheese 'jellyroll-style', then roll each chicken breast with ham and cheese inside. Tuck in ends and fasten with toothpicks.
3. Place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl. Dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly. Place coated rolls in a lightly greased 9x13 inch baking dish.
4. Bake at 400 degrees F (200 degrees C) for about 40 minutes or until chicken is golden brown and juices run clear. Serve with cordon bleu sauce, if desired.
5. To Make Cordon Bleu Sauce: In a small saucepan mix together the soup, sour cream and lemon juice. Heat over low heat, stirring occasionally, and serve hot over chicken rolls. Makes about 2 cups; 8 servings of 1/4 cup each.

Quiche Lorraine I

"Bacon, Swiss cheese and onions mingle in perfect harmony amidst the eggs and cream in this timeless classic. Perfect for breakfast, brunch, lunch, dinner or just an indulgent snack!"
Ingredients 

Original recipe makes 1 - 9 inch pie
 1 recipe pastry for a 9 inch single crust pie
 12 slices bacon
 1 cup shredded Swiss cheese
 1/3 cup minced onion
 4 eggs, beaten
 2 cups light cream
 3/4 teaspoon salt
 1/4 teaspoon white sugar

 1/8 teaspoon cayenne pepper

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Place bacon in a large skillet, and fry over medium-high heat until crisp. Drain on paper towels, then chop coarsely. Sprinkle bacon, cheese and onion into pastry shell.
3. In a medium bowl, whisk together eggs, cream, salt, sugar and cayenne pepper. Pour mixture into pastry shell.
4. Bake 15 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C), and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean. Allow quiche to sit 10 minutes before cutting into wedges.

Ratatouille

"This terrific dish is loaded with succulent Mediterranean vegetables."


Ingredients

Original recipe makes 4 servings
 2 tablespoons olive oil
 3 cloves garlic, minced
 2 teaspoons dried parsley
 1 eggplant, cut into 1/2 inch cubes
 salt to taste
 1 cup grated Parmesan cheese
 2 zucchini, sliced
 1 large onion, sliced into rings
 2 cups sliced fresh mushrooms
 1 green bell pepper, sliced
 2 large tomatoes, chopped

Directions
Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste.
Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
Bake in preheated oven for 45 minutes.

Chicken Cordon Bleu I

"This entree is easy and delicious! It's one of my husband's favorites! Try to use the largest chicken breasts you can find so you'll be able to roll them easier."

Ingredients

Original recipe makes 4 servings
 4 skinless, boneless chicken breast halves
 1/4 teaspoon salt
 1/8 teaspoon ground black pepper
 6 slices Swiss cheese
 4 slices cooked ham
 1/2 cup seasoned bread crumbs

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray.
2. Pound chicken breasts to 1/4 inch thickness.
3. Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.
4. Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.

Pork Tenderloin Diane

"A classic French pan-sauce made with Worcestershire sauce, Dijon mustard and lemon juice is a delicious way to enjoy sautéed pork tenderloin medallions."
Ingredients

Original recipe makes 4 servings
 1 whole pork tenderloin, cut into 8 crosswise pieces
 2 teaspoons lemon pepper
 1 tablespoon butter
 1 tablespoon lemon juice
 1 tablespoon Worcestershire sauce
 1 teaspoon Dijon-style mustard
 1 tablespoon minced parsley


Directions
Place each piece of tenderloin between 2 pieces of plastic wrap. Flatten slightly with heel of hand. Sprinkle surfaces of pork with lemon pepper.
Heat butter in heavy nonstick skillet; brown pork evenly, about 3-4 minutes on each side. Remove to serving platter, keep warm.
Add lemon juice, Worcestershire sauce and mustard to skillet. Cook, stirring with pan juices, until heated through. Pour sauce over medallions, sprinkle with parsley and serve.

Chicken a la Creme

"A simple, fast and delicious French recipe for chicken tenders in a rich cream sauce. You'll want to serve it with crusty French bread to sop up every drop!"


Ingredients

Original recipe makes 6 servings
 1/4 cup butter
 1 1/2 pounds chicken breast tenderloins or strips
 salt and pepper to taste
 1 pint heavy cream

Directions
Melt half of the butter in a large skillet over medium-high heat. Season chicken tenders with salt and pepper, and saute them in butter until golden on all sides, about 10 minutes. Add the remaining butter, reduce heat to medium, and cook for 5 more minutes.
Pour the heavy cream into the skillet, and simmer gently for 5 minutes, stirring occasionally, until the sauce has thickened and chicken is cooked through. Best when served with fresh French bread for dipping.

French Leek Pie

"It's an original French recipe My Mum used to bake during the holidays. Great to eat with a salad during summer or even winter time. Absolutely Delicious!!! Can be prepared the day before and served as a starter or main dish. Can substitute Emmental for Gruyere cheese."


Ingredients

Original recipe makes 1 (9 inch) pie
 1 (9 inch) refrigerated pie crust
 2 teaspoons butter
 3 leeks, chopped
 1 pinch salt and black pepper to taste
 1 cup light cream
 1 1/4 cups shredded Gruyere cheese

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Melt butter in a large saucepan over medium-low heat. Stir in leeks; cook, stirring occasionally, for about 10 minutes, or until soft. Season with salt and pepper. Reduce heat to low. Stir in cream and cheese, and warm through. Pour mixture into pie shell
3. Bake in preheated oven for 30 minutes, or until custard is set and golden on top. Allow to sit 10 minutes before cutting pie into wedges.

Beef Bourguignon II

"Hearty, tender beef in a sumptuous red wine sauce. This is an easy and tasty dish. Definitely not the normal casserole."
Ingredients Edit and Save

Original recipe makes 2 quart casserole
 1/4 cup all-purpose flour
 1 teaspoon salt
 1/2 teaspoon ground black pepper
 2 pounds cubed stew meat
 4 tablespoons butter
 1 onion, chopped
 2 carrots, chopped
 1 clove garlic, minced
 2 cups red wine
 1 bay leaf
 3 tablespoons chopped fresh parsley
 1/2 teaspoon dried thyme
 1 (6 ounce) can sliced mushrooms

 1 (16 ounce) can canned onions

Directions

1. In a small bowl, combine the flour, salt and ground black pepper. Coat the beef cubes with this mixture.
2. Melt the butter or margarine in a large skillet over medium high heat. Add the meat and brown well on all sides. Pour this into a 2 quart casserole dish.
3. Return the skillet to the heat and add the onion, carrots and garlic to it. Saute for 5 to 10 minutes, or until onion is tender. add the wine, bay leaf, parsley, thyme, and liquid from the mushrooms. Pour over meat.
4. Bake, covered, at 350 degrees F (175 degrees C) for 2 1/2 hours. Remove cover, add canned onions and mushroom crowns, and bake for 30 more minutes.

French Crepes

"A good breakfast for weekends and even desserts. Serve rolled up and filled with jam or fruit and whipped cream."

Ingredients 
Original recipe makes 12 servings
 1 cup all-purpose flour
 1 teaspoon white sugar
 1/4 teaspoon salt
 3 eggs
 2 cups milk

 2 tablespoons butter, melted

Directions

1. 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.
2. 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.

Quiche Lorraine II

"Bacon, eggs, cheese and onions. It's a delicious way to start a meal!"
Ingredients

Original recipe makes 1 - 9 inch pie
 1 recipe pastry for a 9 inch single crust pie
 6 slices bacon
 1 onion, sliced
 3 eggs, beaten
 1 1/2 cups milk
 1/4 teaspoon salt
 1 1/2 cups shredded Swiss cheese
 1 tablespoon all-purpose flour

Directions

1. Preheat oven to 450 degrees F (230 degrees C). Line pastry shell with foil. Bake in oven for 8 minutes. Remove foil and bake for an additional 5 minutes, or until crust is set and dry. Remove from oven and turn down temperature to 325 degrees F (165 degrees C).
2. In a large skillet, cook bacon until crisp. Drain and reserve 2 tablespoons of drippings. Crumble the bacon and set aside. Cook onion in skillet with reserved drippings; cook until onion is tender and then drain.
3. In a large bowl, mix together milk, salt and eggs. Stir in bacon and onion. In a separate bowl, toss cheese and flour together, then add to egg mixture. Be sure to mix well. Pour egg mixture into pie crust.
4. Bake in preheated oven for 35 to 40 minutes, or until knife inserted in center of quiche comes out clean. If necessary, cover edge of crust with foil while baking to prevent burning or overbrowning. Let stand for 10 minutes before serving.

Patti's Mussels a la Mariniere

"This dish is reminiscent of dining in an outdoor cafe in the south of France. Serve with crusty bread, and a nice chilled glass of white wine. This exact recipe can also be used for clams."
Ingredients

Original recipe makes 6 servings
 50 fresh mussels, scrubbed and debearded
 2 tablespoons extra virgin olive oil
 5 cloves garlic, minced
 1 cup white wine
 2 tablespoons margarine or butter
 3 green onions, chopped
 1 bunch fresh parsley, chopped
 3 roma (plum) tomatoes, chopped

 salt and pepper to taste

Directions

1. Place mussels in a large bowl with cold water to cover. Let them soak for about 20 minutes to remove any dirt or sand.
2. Heat olive oil in a large stockpot over medium-low heat. Add garlic, and saute for one minute, but do not brown. Add the chopped green onion and tomatoes, and cook until almost tender. Pour in the white wine, and stir in the parsley and butter. Bring to a boil, and allow to boil until the liquid has reduced by half, about 15 minutes. Season with salt and pepper to taste.
3. Add the mussels to the pot, cover and allow to cook until the shells are opened, about 10 minutes. Transfer the mussels and sauce to a large serving bowl, discarding any unopened shells. Bon appetit!

Chicken Cordon Bleu II

"'Cordon Bleu' is a French term, literally translated as 'blue ribbon', that originally referred to an award for culinary excellence given to women cooks! The term can now apply to any superior cook (yes, men too), and also to this dish (chicken, ham and Swiss cheese slices, breaded and sauteed). This yummy version adds paprika and a creamy white wine sauce worthy of its own blue ribbon. Two blue ribbon tastes in wedded bliss -- Chicken Cordon Bleu II!"
Ingredients 

Original recipe makes 6 servings
 6 skinless, boneless chicken breast halves
 6 slices Swiss cheese
 6 slices ham
 3 tablespoons all-purpose flour
 1 teaspoon paprika
 6 tablespoons butter
 1/2 cup dry white wine
 1 teaspoon chicken bouillon granules
 1 tablespoon cornstarch

 1 cup heavy whipping cream

Directions

1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Terrine de St-Jacques aux Poireaux (Scallop and Leek Terrine)

Ingredients

Kosher salt, to taste
1 medium carrot, cut into ½″ pieces
1 medium leek, white and light green parts only, halved and sliced ½″ thick crosswise
1 cup heavy cream
½ cup flour
1 tbsp. minced chives
1 tbsp. minced dill
2 tsp. minced parsley
1 tsp. piment d'Espelette
½ tsp. curry powder
6 eggs
Zest of 1 lemon, plus 2 tsp. juice
8 large sea scallops, cut into ½″ pieces
Unsalted butter, for greasing
Lettuce leaves and tomato rosettes, for garnish (optional)


 

Instructions

1. Bring a 4-qt. saucepan of salted water to a boil. Cook carrot and leek until soft, 3–5 minutes; transfer to an ice bath until cold, then drain and set aside. Whisk cream, flour, chives, dill, parsley, piment d'Espelette, curry powder, eggs, lemon zest and juice, and salt in a bowl until smooth. Fold in reserved carrot and leek, and the scallops; set aside.

2. Heat oven to 375°. Grease a 1 ½-qt. terrine mold or loaf pan with butter and line with parchment paper, leaving 4″ hanging over edges. Spread scallop mixture into prepared mold; place in a roasting pan. Pour boiling water into pan to reach halfway up sides of terrine; bake until top is golden brown and filling is firm, 45 minutes to 1 hour. Let cool in roasting pan; remove and chill, uncovered, until cold, about 30 minutes. Holding edges of parchment paper, lift terrine out of mold and transfer to a serving platter. Cut crosswise into 1″-thick slices; garnish with lettuce leaves and tomato rosettes, if you like.

Coquilles St-Jacques (Gratinéed Scallops)

Ingredients

¾ cup dry vermouth
1 bay leaf
1 large shallot, quartered
Kosher salt and freshly ground white pepper, to taste
18 medium sea scallops
8 tbsp. unsalted butter
16 oz. button mushrooms, sliced ¼″ thick
3 tbsp. flour
½ cup heavy cream
½ tsp. fresh lemon juice
1½ cups grated Gruyère
 

instructions

1. Boil vermouth, bay leaf, shallot, salt, white pepper, and ½ cup water in a 4-qt. saucepan over medium heat. Add scallops; cook until just tender, 1–2 minutes. Using a slotted spoon, divide scallops between six cleaned scallop shells or shallow gratin dishes. Simmer cooking liquid until reduced to ¾ cup, 5–7 minutes. Strain liquid; set aside.

2. Wipe pan clean; melt 4 tbsp. butter over medium-high heat. Cook mushrooms until soft, 5–7 minutes. Divide mushrooms between scallop shells. Wipe pan clean; melt remaining butter over medium-high heat. Stir in flour; cook 2 minutes. Add reserved cooking liquid, the cream, lemon juice, salt, and white pepper; bring to a boil. Cook until sauce is slightly thick, about 6 minutes.

3. Heat oven broiler. Spoon sauce over scallops and top with Gruyère; broil until cheese is melted and golden, 2–3 minutes.

Homard en Croûte (Lobster Pot Pie)

Ingredients

3 tbsp. unsalted butter
3 cloves garlic, minced
1 medium yellow onion, minced
¼ cup brandy
2 tbsp. flour, plus more
1¾ cups heavy cream
1 lb. raw fresh or frozen lobster meat, thawed and cut into ¾″ pieces
⅛ tsp. freshly grated nutmeg
Kosher salt and freshly ground black pepper, to taste
1 (14-oz.) package puff pastry
1 egg, beaten
 

Instructions

1. Melt butter in a 4-qt. saucepan over medium-high heat. Add garlic and onion; cook until golden, 5–7 minutes. Add brandy; cook until reduced by half, 1–2 minutes. Whisk in flour; cook for 2 minutes. Add cream and bring to a boil; cook, stirring occasionally, until sauce is slightly thickened, 3–4 minutes. Stir in lobster, nutmeg, salt, and pepper.

2. Heat oven to 425°. Divide lobster mixture between four 8-oz. cocottes or ramekins set on a rimmed baking sheet. On a lightly floured surface, roll pastry into a 14″ square; cut out four 4½″ circles. Brush edges of cocottes with egg; place 1 circle over each and press to seal. Brush pastry with egg; bake until golden on top and filling is bubbly, 20–25 minutes.

Sole au Vin Blanc (Sole with Mushrooms and Shellfish)

Ingredients

• 8 tbsp. unsalted butter
• 3 tbsp. bread crumbs
• 1 tbsp. minced parsley
• 2 (6-oz.) skinless fillets Dover or grey sole
• Kosher salt and freshly ground black pepper, to taste
• 4 oz. white button mushrooms, sliced
• ¼ cup dry white wine
• 6 oz. small shrimp, peeled and deveined, tails removed
• 8 cockles or littleneck clams, scrubbed
• 8 mussels, scrubbed

 

Instructions

Melt 1 tbsp. butter in a 12″ skillet over medium heat; cook bread crumbs until golden, 1–2 minutes. Transfer to a bowl; stir in parsley. Add 3 tbsp. butter to skillet; melt over medium-high heat. Season sole with salt and pepper; cook, flipping once, until cooked through, 4–6 minutes; transfer to 2 plates and keep warm. Add remaining butter and the mushrooms to skillet; cook until golden, 5–7 minutes. Add wine, shrimp, cockles, mussels, salt, and pepper; cook, covered, until shells open, 2–4 minutes. Spoon mixture over sole; garnish with reserved bread crumb mixture.