Toss lettuce, mushrooms, cauliflower flowerets, onion, green pepper, olives and cheese. Cover and refrigerate at least 1 hour. Just before serving, toss with CLASSIC FRENCH DRESSING as directed below.
CLASSIC FRENCH DRESSING:
Toss salad with oil until leaves glisten. Mix remaining ingredients; pour over salad and toss.
ssentials(R) Light Start(TM) Classic French Vanilla Light Start Powdered Drink
Heat skillet or griddle to 350\u00b0.
In large bowl, combine all ingredients, except French bread slices.
Beat well.
Lightly grease heated skillet.
Dip bread in half and half mixture, turning to coat both sides.
Cook in skillet over medium heat for about 2 to 3 minutes on each side, or until golden brown.
If desire, sprinkle lightly with powdered sugar.
aste.
MEANWHILE, fresh sourdough French baguette bread into slices to
inutes (15 if halving the recipe) stirring often to prevent burning
ccompanied with pickles and horseradish, French bread and butter.
Traditional
and place a slice of french bread on top (may lightly
Place the beef, breadcrumbs, 4 tbsp water, onion, mustard and egg in a bowl and season. Knead together until smooth. Shape the mixture into 4 patties and place in the freezer for 10-15 mins.
Preheat the oven and cook the French fries according to the package instructions.
Heat the oil in a large frying pan, add the burgers and cook for 5-7 mins, turning. Serve in warmed, seeded buns with cucumber, red onion, lettuce, tomato and ketchup.
Prepare a 16-oz. bag french fries according to package instructions (I prefer the oven method). Cooking time (below) is approximate.
Top with one of the 4 topping ideas above.
Place all ingredients into your bread pan per your manufacturers instructions. Mine says to do wet ingredients first so I follow the order they are listed above.
Select French Bread setting.
Select desired crust color.
If you have the option select 1.5 lb loaf.
Press start.
In 1 1/2-quart casserole dish, combine soup, milk, soy sauce and pepper. Add beans and 1/2 can of onions. Bake at 350\u00b0 for 25 minutes or until hot and bubbly. Top with remaining onions. Bake 5 more minutes. Recipe can be doubled.
la Provencale, see my recipe #355446.
I use an adjustable-blade French-fry cutter).
PLACE cut
f pressure to form a classic French Bread look. (at this point
etchup, 5 squirts of yellow French's mustard, and then add
br>During this time brush French bread slices lightly with the
Combine soup, milk, and pepper in a 1-1/2 quart casserole dish; mix well.
Stir in beans and 2/3 cup of French fried onions.
Bake at 350 for 30 minutes or until hot.
Stir.
Sprinkle with remaining 2/3 cup of onions.
Bake 5 minutes or until onions are golden.
often to room temperature.
Classic:.
Preheat the oven to
Amounts can be adjusted according to personal taste and the size of your crepes.
Cut the butter into little pieces.
Put 1-2 little pieces of butter into a skillet and put the crepe on top of them.
Scatter the rest of the little pieces of butter over the top of the crepe.
Let them melt a little.
Sprinkle the sugar over the melty butter.
After a few seconds, the sugar will be starting to melt into the butter a little bit but will still be somewhat granular.
Fold the left third of the crepe over the middle, then fold the ...
Preliminaries: On a rimmed baking sheet, roast the tomatillos 4 inches below a very hot broiler until splotchy black and thoroughly soft, about 5 minutes per side. Scrape into a large bowl. In a dry skillet over medium heat, toast the sesame seeds, stirringly nearly constantly, until golden, about 5 minutes. Scrape half of them in with the tomatillos. Reserve the remainder for sprinkling on the chicken.
Brown other mole ingredients: Turn on an exhaust fan or open a kitchen door or window. In a very large soup pot (I typically use a 12- ...