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Food Home:- Home: Cooking: Soups and Stews: World Cuisines: European: French:
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- Beef Bourguignon
Traditional stew recipe by Chef Robert Conaway. Made with red wine, mushrooms, and pearl onions. Eight servings. - Beef Burgundy
Contains bacon, beef, mushrooms, flour, and red wine. - French Beef Stew
Cubed meat with potatoes, Dijon-style prepared mustard, diced tomatoes, and broth. - French Cream of Lettuce Soup (Soupe de Laitue)
Beef stock with watercress, romaine, egg yolks, and cream. - French Lamb Stew
Using white beans, tomatoes, and wine. - French Market Soup Mix
Combines dried peas, barley, and a variety of beans. - French Meatball Soup
Uses rice, ground beef, red wine, and beef broth. Offers both microwave and stove-top directions with nutritional data. - French Rabbit Stew
Beef broth with white wine, bacon, garlic, and mushrooms. - French Stew
Contains beef, burgundy, canned cream of mushroom, dry onion soup mix, carrots, and green olives. - Granny Pantke's French Beans Stew
Made with beef, potatoes, bouillon, and seasonings. - Jamie's French Restaurant's Cold Avocado Soup A La Sylvia
Consists of stock, tomatoes, mayonaisse, chili powder, lemon, and heavy cream. - Leek and Potato Soup
Classic base of many French soups. - Matelote
Recipe for a French fish chowder using eel, mushrooms, and wine. - Roasted Garlic/Chicken Soup
Made with garlic, chicken breast, dill, provolone cheese, and wine. - Soup in France
Chapter II from Colette's Best Recipes: A Book of French Cookery.
Random Indian Recipes:-
- Samosa
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First clean the chicken and apply ginger garlic paste,curd,salt and red colour and keep aside for 1 hour. After one hour in a pan take 2 tbsp oil and fry onion for 4-5 min. Add red chilly powder,turmeric powder and fry for one min. Now pour marinated chicken in pan and allow to cook. When oil started to seperate from the mixture add garam masala powder. Burn koyla on gas. When koyla burn fully put this koyla in ... - Sambar Masala Powder
Fry mustard seeds and asafoetida in little oil. Fry other remaining ingredients one by one. Mix all and make a fine powder. Store in a air tight container. Sambar masala powder is ready to use for dosa and idli. - Balushai
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Heat ghee in a pan and add besan. Fry on a low flame till you get a nice smell (light brown colour). Remove from heat and transfer to a bowl. Add milk powder and mix well and keep aside. In another pan make syrup of one cup of water and sugar. Boil till one string consistancy. Add besan mixture and elaichi powder. Remove from heat and stir continuously till the mixture thickens. Pour the mixture into greased thali and spread evenly. Sprinkle cashewnuts pieces and set aside to cool and set. Cut into squares. - Potato Burfi
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Take 2 3/4 cup of milk in a pan add sugar and keep boiling. Add chinagrass and cornflour in cold 1/4 cup of milk and mix well. Add in hot milk stir and cook on low flame (cook untill thick). Remove from the heat and allow to cool. Add vanila essence and fresh cream.mix in mixture. Pour the mixture in aluminium tin and keep to set in refrigerator. When it will half set again mix in mixture and keep in refrigerator to set. - Apple Kheer
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