Does anyone have any really good french recipes?

Question

I have this project at school that i need a french recipe

Answer 1

FRENCH FRIES!!!!!

Recipe: Bag O' Potaoes
1 Knife
1 Seasonings
Directions:
1) Open bag
2) Slice as many as you want
3) Get out Pizza Pan
4) Lay down Unfried French Fries...Add seasoning, be genorous it's Winter Time
5)Put in oven
6) Take out of oven
7) Eat
Enjoy *-*


French Toast

Recipe: 3 Slices of bread
1 Thing-a-majiger of Powered Sugar
1 Syrup Bottle (Maple or Traditional Betty Crocker)
2 Egg (not required)
Directions:
1) Turn on oven
2) Put bread and eggs in separate pans
3) Let them cook
4) Take them out of pan
5) Place them on plate
6) Add syrup and powdered sugar to your liking
7) Enjoy!
Bon' Appitite!




Disclaimer: Do not serve to French People for they will hate you..

Answer 2

this is a good recipe, i think you'll like it...


Banana Beignets Recipe

3/4 c Flour
2 tb Sugar plus 2 ts
1 t Baking powder
1/2 c Milk plus 2 T
1/4 c Beer
1 Egg
Oil for deep frying
4 Bananas...each quartered
crosswise
Powdered sugar
Mint leaves

CARAMEL SAUCE

1 c Whipping cream
1/2 c Sugar
1 1/2 tb Bourbon

BEIGNETS:

Mix flour, sugar and baking powder in bowl. Add milk, beer and egg and stir until smooth.
Heat oil in deep fryer or heavy deep skillet to 375F. Working in batches, dip bananas into batter and then carefully add to oil. Cook until golden brown, about 3 minutes. Drain on paper towels. Pour caramel sauce onto plates. Set bananas atop sauce. Sprinkle with powdered sugar. Garnish plates with mint leaves and serve.

CARAMEL SAUCE:
Bring cream to boil in heavy medium saucepan over high heat. Cook sugar in heavy small saucepan over low heat, swirling pan occasionally, until brown. Gradually stir hot cream into caramel (mixture will bubble vigorously).
Boil until thickened to sauce consistency, 3 to 5 minutes. Add bourbon. Serve hot. (Sauce can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat.)
Makes about 1-1/3 cups.

Answer 3

"Quiche lorraine"

Pastry
1 cup flour
1/4 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
Filling
8 slices bacon, crisply cooked, crumbled (1/2 cup)
1 cup shredded Swiss cheese (4 oz)
1/3 cup finely chopped onion
4 large eggs
2 cups whipping cream or half-and-half
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground red pepper (cayenne)


1. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
3. Heat oven to 425°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch quiche dish or glass pie plate. Fold pastry into fourths; place in quiche dish. Unfold and ease into dish, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
4. Carefully line pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning. Bake 10 minutes. Carefully remove foil and bake 2 to 4 minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon.
5. Reduce oven temperature to 325°F. Sprinkle bacon, cheese and onion in pie crust. In medium bowl, beat eggs slightly; beat in remaining filling ingredients. Pour into quiche dish.
6. Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.