Chicken L'OrangeIn skillet, slowly saute' chicken in butter 8-10 minutes. Remove from heat and set aside. Mix cornstarch and juice; stir in 57 sauce and marmalade.
Trooper 73's Italian Artchoke QuicheMy sister sent this recipe to me saying it's the best. Family and relatives always ask her to make this for special occasions. Preheat oven to 350 degrees F. Heat oil in a heavy nonstick skillet over medium heat.
Golden Beef QuicheRub pie shell with margarine. Brown ground beef and onion in medium skillet, stirring until crumbly. Spoon into pie shell. Combine ingredients in large bowl, mixing well. Pour over ground beef. Bake at 375 degrees F for 35-40 minutes or until quiche tests done.
French Chicken MarengoThis rustic French dish was created to celebrate Napoleon's victory at the battle of Marengo in Piedmont, Northern Italy. After the battle Napoleon's troops sacked the countryside for chickens, plum tomatoes, oranges and local wine.
Tourtier (French Meat Pie)This is recipe passed to me from my mother in-law, who's mother and grand mother passed it down the line. It's tasty and I am lucky if I can get it in to a pie shell before most is grabbed in a bowl with crusty bread.
Quiche LorraineHeat oven to 425 degrees F. Stir baking mix and 1/4 cup light cream to make a soft dough. Knead 5 times.
Crepe RecipesA thin, fried batter that can be filled with many different things for a meal or desserts. This page contains crepe recipes.
Ratatouille RecipesThis French dish has been made for centuries, combining zucchini, eggplant, and peppers to make a delicious and hearty stew. Modern versions can be prepared in a variety of ways and with different ingredients, like tomatoes. This page contains ratatouille recipes.
Coq au Vin (Rooster in Red Wine)Coq au vin is a real star of traditional French recipes, known internationally as one of the best examples of French gastronomy. This dish combines two symbols of France - rooster and wine!
Poulet au Pastis (Chicken with Anise Liqueur)Once again, here is a recipe from the south east of France. I know this one is going to be complex to make for non French, but it has two important culinary elements from my region:
