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
over one half of the omelette with filling, to taste.
Season eggs and add 1 tbsp water. Melt 1/2 tbsp butter in a frying pan over high heat. When foam subsides, add eggs and cook for 5-10 seconds, until bottom just set. Using a fork, lift edges of set egg mixture and let uncooked mixture run under to cook. Repeat until omelette begins to set all over but is still quite soft. Sprinkle with herbs.
Flip 1 edge of omelette towards the center. Flip over again so omelette is folded into thirds. Gently shake onto a warmed plate. Melt remaining butter and pour over omelette. Serve immediately.
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
op, about 5 minutes. Transfer omelette to broiler and cook until
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.
Beat egg yolks with sugar, salt, and lemon rind.
Beat egg whites until stiff. Fold into yolk mixture.
Heat butter in a 9\" skillet.
When begins to bubble, add egg mixture.
Cook slowly til bottom is golden brown.
Cover pan til top is completely cooked, or serve with top SLIGHTLY runny, as with a regular French omelette.
You may also turn it browned on both sides.
Spread with fruit sauce or preserves.
Fold in half and serve.
elted.
Serve spooned over omelette, sprinkle with bread cubes.
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