Recipestable

Tag: french

  • The No-Fail French Salad Recipe

    The No-Fail French Salad Recipe

    Today’s post is about a recipe that is as old as my habit of  recording/saving recipes in hardcover notebooks. It’s a foolproof recipe for a SUPER YUM salad that has always been a savior whenever I’m pulling off family dawats/get together s or random hangouts at home with friends.

    Tbh, I can’t believe I didn’t put this french salad recipe up on the blog earlier.

    Let’s dig straight in.

    Make this colorful french salad in minutes. What could be easier? Check it out French Salad Recipe here! 

    Prep Time: 10 minutes

     Servings:4

    Ingredients

    For Salad:

    • 1 boiled potato, chopped
    • 1/2 bunch iceberg, chopped
    • 1 carrot, chopped
    • 1 cucumber, chopped
    • 1 tomato, chopped
    • 1/2 radish, chopped

    For Salad Dressing:

    • 2 tbsp lemon juice
    • 3 tbsp tomato ketchup
    • 1/2 cup mayonnaise
    • 1/2 cup  mozzarella cheese, grated
    • 1 tsp black pepper, crushed
    • salt to taste

    Directions:

    1. French Salad is ready to serve. Enjoy!
    2. Cover and refrigerate for 2 hours or until chill.
    3. Toss to coat evenly.
    4. Sprinkle  grated cheese over it.
    5. Pour this salad dressing on the chopped vegetables.
    6. Mix well.
    7. In a small bowl, add mayonnaise, tomato ketchup, lemon juice, black pepper and salt.
    8. set aside.
    9. Place all chopped vegetables in a large bowl.
    10. Serve with BBQ meal.

     

  • Chicken Fricassee Recipe

    This French chicken fricassee recipe makes its own sauce as it cooks. Made with chicken breasts, onion, celery, mushrooms, butter and creme fraiche. Check it out Chicken Fricassee recipe here!!

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 40 minutes[/one_third] [one_third_last] Servings: 2

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    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 2 chicken thighs, skin removed
    • 3/4 cup fresh mushrooms, sliced
    • 3/4 cup water
    • 1/2 cup diced onion
    • 1/4 cup diced celery
    • 1/4 cup milk
    • 1 small bay leaf
    • 2 tbsp butter or margarine
    • 4-1/2 tsp all-purpose flour
    • 2 tsp fresh parsley, minced
    • 1/4 tsp salt
    • 1/8 tsp dried thyme
    • 1/8 tsp pepper

    [/tab] [tab]Yield: 2 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    In a resealable plastic bag, combine together 2-1/4 teaspoons flour, thyme, salt, and pepper. Place chicken in the bag and shake to coat.

    Step 2

    Melt butter in the small skillet over medium heat. Cook chicken in butter for 8-10 minutes or until brown. Transfer chicken to the shallow plate. Set aside.

    Step 3

    Saute onion, mushrooms and celery in the same skillet. Cook for 2 minutes or until crisp-tender. Return chicken to the skillet. Stir in water and bay leaf. Bring to a boil then reduce heat to low. Cover and simmer for 30 minutes or until chicken is tender and all juices run clear, turning occasionally.

    Step 4

    In a small bowl, add remaining flour mixture. Stir in milk until smooth. Pour flour mixture into the pan. Bring to a boil. Cook for 2 minutes or until sauce is thickened. Discard bay leaf.

    Step 5

    Transfer into a serving dish. Sprinkle parsley over it. Chicken Fricassee is ready to serve. ENJOY!!

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    • Serve with rice.

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  • Creamy Chicken Dijon Recipe

    A french-style creamy chicken that cooks up in just 30 minutes. This is a rich, creamy and delicious chicken with herbs and Dijon-style mustard. Serve with green beans and Rice. Check it out Creamy Chicken Dijon recipe here:

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 20 minutes[/one_third] [one_third_last] Servings: 4[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 4 skinless, boneless chicken breast halves
    • 1 (10.75 ounce) can Condensed Cream of Chicken Soup
    • 1/2 cup water
    • 1 tbsp vegetable oil
    • 1 tbsp Dijon-style mustard
    • 1 tsp packed brown sugar
    • 1 tsp dried parsley flakes
    • 1/2 tsp onion powder
    • 1/4 tsp dried tarragon leaves, crushed
    • 1 dash garlic powder

    [/tab] [tab]

    Yield: 4 servings

    Amount per serving.

    • Calories: 243
    • Total Fat:11.1g
    • Cholesterol:71 mg

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Heat the oil in a skillet over medium high heat. Place chicken breasts into the skillet and cook for 10 minutes or until browned on both sides. Stir in the water, soup, mustard and brown sugar. Add parsley, onion powder, tarragon and garlic powder.

    Step 2

    Bring to a boil then reduce the heat to low. Cover and simmer for 5 minutes or until the chicken is cooked through and sauce is thickened. Creamy Chicken Dijon is ready to serve. Enjoy!!

    [/tab] [tab]

    • Serve with Rice and green beans.

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