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Thread: Post French cuisine recipes

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    Lightbulb Post French cuisine recipes

    Chicken Cordon Bleu II

    Ingredients
    6 skinless, boneless chicken breast halves
    6 slices Swiss cheese
    6 slices ham
    3 tablespoons all-purpose flour
    1 teaspoon paprika
    6 tablespoons butter
    1/2 cup dry white wine
    1 teaspoon chicken bouillon granules
    1 tablespoon cornstarch
    1 cup heavy whipping cream




    Directions
    1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
    2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
    3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm
    http://allrecipes.com/recipe/chicken...ii/detail.aspx

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    French Baguettes


    Ingredients
    1 cup water
    2 1/2 cups bread flour
    1 tablespoon white sugar
    1 teaspoon salt
    1 1/2 teaspoons bread machine yeast
    1 egg yolk
    1 tablespoon water




    Directions
    1. Place 1 cup water, bread flour, sugar, salt and yeast into bread machine pan in the order recommended by manufacturer. Select Dough cycle, and press Start.
    2. When the cycle has completed, place dough in a greased bowl, turning to coat all sides. Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.
    3. Punch down dough. On a lightly floured surface, roll into a 16x12 inch rectangle. Cut dough in half, creating two 8x12 inch rectangles. Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go. Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.
    4. Preheat oven to 375 degrees F (190 degrees C). Mix egg yolk with 1 tablespoon water; brush over tops of loaves.
    5. Bake for 20 to 25 minutes in the preheated oven, or until golden brown


    http://allrecipes.com/recipe/french-...es/detail.aspx

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    Chocolate Ganache


    Ingredients
    9 ounces bittersweet chocolate, chopped
    1 cup heavy cream
    1 tablespoon dark rum (optional)




    Directions
    1. Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
    2. Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy

    http://allrecipes.com/recipe/chocola...he/detail.aspx

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