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Spicy French Fries Recipe
Prep Time: 10 minutes Cook Time: 7 minutes yield: 4 servings

1 1/2 teaspoons coarse salt
1/4-teaspoon cayenne
1/4-teaspoon paprika
1/4-teaspoon ground coriander seeds
4 cups vegetable oil
4 medium baking potatoes, like russets (about 4 pounds total)

In a large bowl stir together salt, cayenne, paprika, and coriander. In a 4-quart heavy kettle, heat oil over moderate heat until a deep-fat thermometer registers 325 degrees.
While oil is heating, cut potatoes lengthwise into 1/4-inch-thick sticks. Fry potatoes in oil 1 1/2 minutes (potatoes will not be golden) and with a slotted spoon transfer to brown paper or paper towels to drain. Heat oil to 350 degrees F. Return potatoes to oil and fry until golden and crisp, about 5 minutes. Transfer fries with a slotted spoon to clean brown paper or paper towels to drain and toss fries in spice mixture


french recipes

Spicy French Toast

8 whole egg whites - slightly beaten
1 cup canned pumpkin pie mix
1/4-cup fat-free milk
1-tablespoon cornstarch
16 slices white bread

In your blender, combine egg whites, pumpkin pie mix, milk, and cornstarch. Blend until smooth. Dip bread slices in egg white mixture. In a skillet that has been coated with cooking spray, over medium heat, add bread slices. Cook 4 minutes per side or until golden brown turn and continue cooking 3 minutes more. Remove from pan and keep warm. Repeat with remaining bread slices.


french recipes

Rouille (Pronounced: roo ee yuh)
Garlic, saffron mayonnaise makes about 2 cups.

Ingredients
3 egg yolks
1/4 teaspoon dried mustard
1-1/2 Tablespoons minced garlic
1/2 gram saffron threads (1 teaspoon)
1 Tablespoon warm fish broth (can be taken from the bouillabaisse broth)
1/4-teaspoon cayenne pepper
1-Teaspoon Pernod or Ricard
1-1/2 cups olive oil
Salt
Lemon juice

Put the egg yolks, mustard, and garlic in a food processor (or blender) and purée 30 seconds. With the machine still running, start to add the olive oil, drop by drop until it is thick and smooth. When it reaches this consistency, start to add the oil in a slow steady stream until gone. Dissolve the saffron threads in the fish broth and add to the blender. Add the cayenne and Pernod and pulse to blend. To serve: Transfer to a bowl and taste. Stir in salt and lemon juice to season. Serve as an accompaniment to bouillabaisse or other fish soup. It may also be used as a dip


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