Top 7 Easy "French Dinner" Recipes: Delicious and Healthy Recipes You Can Quickly & Easily Cook

Here Are Top 7 Easy "French Dinner" Recipes Delicious and Healthy Recip`es You Can Quickly & Easily Cook.

1. French Croissant

Ingredients

*3 tablespoons flour

*1 1⁄2 cups butter

*4 cups flour

*2 teaspoons salt

*2 tablespoons sugar

*2 (7 g) packages dry yeast

*1⁄4 cup warm water

*1 1⁄2 cups milk, warmed to 80 F to 90 F (27 C to 32 C)

*1⁄2 cup half-and-half, warmed

*1 egg

*1 tablespoon water

Directions

1. (3/4 pound) of butter and margarine, equally divided and softened at room temperature.

2. Sprinkle 3 Tbsp flour over butter and blend together on the work surface. On a length of foil, fashion a 6" square of soft butter; fold over the sides of the foil to enclose. Place in the refrigerator to chill for 2 to 3 hours.

3. While the butter is chilling, prepare the dough. To mix by hand, in a large mixing or mixer bowl, blend 2 cups of the flour with salt and sugar. Dissolve yeast in warm water and add it and the warmed

milk and half-and-half to the flour mixture. Stir with a wooden spoon or the flat blade of an electric mixer to thoroughly blend the batterlike dough, about 2 minutes.

4. Stir in additional flour, 1/4 cup at a time, to make a soft but not sticky dough (it will stiffen when chilled.) Knead by hand or under a dough hook for 5 minutes to form a solid mass.

5. If using a food processor, attach the steel blade. Place 2 cups flour in the work bowl and add the dry ingredients. Pulse to mix. Pour the 1/4 cup water, milk, and halfand-half through the feed tube. Pulse once or twice to be certain that all dry ingredients are moistened. Add the balance of the flour, 1/2 cup at a time, turning the machine on briefly after each addition. When the mixture forms a mass and begins to clean the sides of the bowl, knead for 30 seconds. Don't overknead! 

6. This begins the process of cooling the dough and at the same time allowing it to rise. Cover the bowl with plastic wrap and place in the refrigerator for at least 1 hour.

7. Determine that both butter and dough are about the same temperature — 65°F (23°C) is ideal. The block of butter should bend but not break (too cold) nor be oily (too warm) when bent slightly. This may mean taking the butter out of the refrigerator an hour or so early to reach workable temperature. Likewise for the dough. Place the dough on a floured work surface and with the hands press it into a 10" square. Unwrap the block of butter and lay the block diagonally on the dough. Bring each point of dough into the center, overlapping the edges at least 1". Press the dough into a neat package. With a heavy rolling pin, roll the dough into a rectangle, approximately 8" x 18". This dimension is not critical. 

8. Caution: If the butter seems to be breaking into small pieces under the dough rather than remaining solid, allow the dough/butter to warm a few minutes. But if the butter softens, becomes sticky, and oozes while making the turns, put the dough back into the refrigerator for several minutes.

9. Fold the length of dough into thirds, as for a letter. Turn so that the open ends are at twelve and six o'clock. Roll again into a rectangle. This time, fold both ends into the middle and then close, as one would a book. The dough will now be in 4 layers. Wrap the package of dough in a cloth (an old tea towel is good) that has been soaked in cold water and wrung dry. Place the wrapped dough in the refrigerator to relax and chill for 1 or 2 hours. 10. Remove the dough from the refrigerator and place on the floured work surface. Unwrap, roll out, and fold in thirds, as for a letter. This is the final turn before it is rolled out and cut into croissants. Dampen cloth again and wrap loosely around the dough. Place the package in a plastic bag so moisture will be retained (not pulled out of the cloth). Leave in the refrigerator 4 to 6 hours or overnight.

11. Mix together the egg and 1 Tbsp of water. Have ready the egg wash, a knife or pastry cutter, and a wooden yardstick if you wish the pieces to be cut precisely otherwise, plan to cut them freehand. You may have or can borrow a French croissant cutter that cuts the dough into triangles.

12. Sprinkle work surface with flour. Roll the dough until it is a generous 10"-x-38" rectangle, and, most importantly, about 1/4" thick. This is a crucial dimension, since it determines the size and texture of the croissants. Trim irregularities to make the strip uniform in width. Cut the strip lengthwise to make two 5" pieces. Mark the strip into triangles, 5" wide on the bottom. Using a yardstick as a guide, cut through the dough with a pastry or pizza cutter or knife. Separate the triangles, place them on a baking sheet, and chill for 15 to 20 minutes. Roll the dough into the traditional croissant shape, by rolling the triangle from the bottom to the point.

13. Place the croissants on a baking sheet and allow to rise for 1 to 2 hours, in which they will double in volume.

14. Preheat the oven to 425°F (220°C). Bake the croissants for 22 to 25 minutes. Allow them to cool on a rack before serving.

15. Yield: 24 to 30 croissants.

2. Fluffy French Toast

Ingredients

*1⁄4cup all-purpose flour, plus

*2 tablespoons all-purpose flour

*1 1⁄2 cups milk

*1 teaspoon salt

*5 eggs

*2 teaspoons ground cinnamon

*2 teaspoons vanilla extract

*2 tablespoons white sugar

*18 slices bread, thick slices

Directions

1. Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.

2. Heat a lightly oiled griddle or frying pan over medium heat.

3. Soak bread slices in mixture until saturated.

4. Cook bread on each side until golden brown.

5. Serve hot

3. French Dip Roast Beef for the Crock Pot

Ingredients

*31⁄2-4 lbs boneless chuck roast

*1⁄2 cup soy sauce

*1 beef bouillon cube

*1 bay leaf

*3-4 peppercorns

*1 teaspoon dried rosemary, crushed

*1 teaspoon dried thyme

*1 teaspoon garlic powder

*12 French rolls, split

Directions

1. Place roast in a 5-quart slow cooker.

2. Combine soy sauce and next 6 ingredients.

3. Pour over roast.

4. Add water to slow cooker until roast is almost covered. 

5. Cook, covered, on LOW for 7 hours or until very tender. 

6. Remove roast, reserving broth.

7. You may shred roast with a fork and serve on sandwich rolls with the broth on the side for dipping.

4. Garlicky French Fries

Ingredients

*(32 ounce) bag frozen french fries

*3 teaspoons vegetable oil

*3⁄4 teaspoon salt

*cooking spray

*2 tablespoons butter

*8 garlic cloves, minced

*2 tablespoons fresh parsley, finely chopped

*2 tablespoons parmesan cheese

Directions

1. Preheat oven to 400°.

2. Combine first 3 ingredients in a large zip-top plastic bag, tossing to coat.

3. Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 20 minutes or until potatoes are tender and golden brown, turning after 10 minutes.

4. Place butter and garlic in a large nonstick skillet; cook over low heat 2 minutes, stirring constantly. Add potatoes, parsley, and cheese to pan; toss to coat. Serve immediately.

5. Whole Wheat French Bread

Ingredients

*1 tablespoon yeast

*1 1⁄2 cups warm water

*1 1⁄2 teaspoons salt

*3 tablespoons olive oil or 3 tablespoons canola oil

*2 cups whole wheat flour

*2 cups white flour

Directions

1. Dissolve yeast in water, I add a pinch of sugar, and let rest about 5 minutes or until it begins to foam.

2. Stir in salt, oil and half of flour.

3. Gradually add remaining flour, mixing well.

4. Knead 8-10 minutes or until smooth and elastic.

5. Place in greased bowl and let rise until double (1/2-1 hour) Punch down and let rise again until double.

6. Punch down and divide into 1-4 pieces, depending on the size loaves desired.

7. Roll into an oblong shape and then roll up, starting on long side; pinch to seal, forming long thin loaves.

8. Place on greased cookie sheet.

9. Slash top of dough with knife 3-5 times diagonally down each loaf.

10. Brush with water and let raise till double again (about 1 hour).

11.Bake at 375°F for 30 minutes.

12. Use within one day or double wrap and freeze.

6. Egg-White French Toast

Ingredients

*1 cup 2% low-fat milk

*8 slices bread, or 4 1-inch slices of bread cut from a loaf

*1⁄8 teaspoon cinnamon

*4 egg whites

*1⁄2 teaspoon vanilla extract

Directions

1. In medium bowl beat egg whites well. Add milk, vanilla and cinnamon to egg whites and continue to beat.

2. Dip bread slices into batter and coat on both sides.

3. Cook one of the following ways: Place dipped bread in greased and heated skillet. Cook by turning a few times to brown.

4. Or, place dipped bread on greased or oiled baking sheet. Then broil in the oven (watching closely), turning only once (Approximately 2-3 minutes each side when placed 5 inches from broiler top).

7. Basic Whole Wheat French Crepes

Ingredients

*3 eggs

*2⁄3 cup milk

*2 tablespoons unsalted butter or 2 tablespoons margarine, melted

*1⁄4 teaspoon salt

*1⁄3 cup whole wheat flour

Directions

1. Note: If you want to make regular crepes, not using whole wheat flour, use 3/4 cup milk, 2 tbs cold water, and substitute 3/4 cup white flour.

2. In a small bowl, beat the eggs, milk, melted butter, and salt until well combined-about 20 seconds.

3. Sift the flour into a medium size bowl or a 2 quart measuring cup, then add the liquid mixture, beating until well combined-about 1 minute.

4. Or blend the eggs, milk, butter, and salt in an electric blender or food processor for 15 seconds; sprinkle in the flour and blend until smooth-about 30 seconds.

5. Cover loosely with plastic wrap; let stand for at least 1 hour refrigerated or at room temperature. (The flour will swell to make a softer batter.) Will keep, refrigerated, for up to 4 hours.

6. inch skillet.

7. Set over moderate heat for about 30 seconds or until a drop of batter sizzles.

8. Stir the batter well, pour 2 tablespoonfuls into the skillet, and quickly tip it back and forth so that the batter evenly coats the bottom.

9. Cook until the crepe edges are golden brown-about 1 minute.

10. Slide a spatula under the crepe, flip it over, and cook for about 30 seconds.

11.Transfer to a warm plate.

12.Repeat with the remaining batter, rebuttering the skillet when necessary.

13.*At this point the crepes can be cooled to room temperature, separated by sheets of wax paper, and stored.

14. Refrigerate, wrapped tightly with plastic wrap, for up to 24 hours.

15.Freeze, wrapped with aluminum foil and labeled, for up to 1 month at 0°F.

16.Serve with your own favorite crepe filling or try Walnut Crepes with Mocha Sauce or Cinnamon Crepes with Caramel Sauce and Pecans.

17. Enjoy!

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