18206 minty french aperitif appetiser charentais melon bowls Recipes

french bread, cut into 1-inch cubes, eggs, lightly beaten, milk, sugar, vanilla extract, salt, butter, sugar, ground cinnamon, maple syrup , optional

french bread , cut into 3/4-inch slices, eggs, orange juice, sugar, grated orange peel, salt, butter, strawberry , mint and grape jellies

honeydew melon, fresh strawberries, fresh blueberries, peach, fresh mint (optional)

lemonade (can use a flavored , too, if desired, like raspberry), limes, juiced, honeydew melon, cubed (about 4 cups), loosely packed fresh mint leaves, shot , per serving, rum, optional

watermelon, cubes, cantaloupes, cubes, honeydews, cubes, lime juice, sugar, honey, toasted coconut

flour, egg, water (lukewarm), salt, curds (or ricotta ), potatoes (cooked and mashed ), mint (fresh or dried , adjust to taste), butter (melted and browned ), french parsley (minced ), salt and pepper

tomatoes, chopped fresh mint, kosher salt, divided, red wine vinegar, garlic cloves, crushed, mint leaves, olive oil, french bread baguette, less-fat cream cheese, softened

cubed peeled, seeded melon (from about 3 lb. melon; see notes), sugar, lime juice

cubed honeydew melon (about 1/2 medium melon), cubed cantaloupe (about 1 medium melon), sliced fresh mint, fresh lemon juice, freshly ground black pepper, sliced prosciutto , cut into thin strips, shaved fresh parmigiano-reggiano cheese, cracked black pepper (optional), mint sprigs (optional)

french rolls, butter, melted, sliced fresh mushrooms, onion, thinly sliced, canola oil, dry vermouth or chicken broth, king arthur unbleached all-purpose flour, salt, pepper, heavy whipping cream, cubed cooked turkey, minced fresh chives

a 3 1/2-oz c n ( bout 1 cup) sweetened fl ked coconut, boiling water, freshly grated lime zest, julienne strips of honeydew melon , cantaloupe, persian melon, or casaba or a combination, chilled

olive oil, onion, very finely sliced (about 2 large), flour, beef stock, dried thyme, acini di pepe pasta (or any other very small pasta like orchiette, stelle or seme di melone) or 1/2 lb orzo pasta (or any other very small pasta like orchiette, stelle or seme di melone), shredded parmesan cheese, kosher salt, fresh ground black pepper

raspberries, peaches, peeled, pitted, and chopped, sugar , or to taste, extra-virgin olive oil, coarsely crushed freeze-dried green peppercorns plus additional for sprinkling the melon, seeded and peeled honeydew melon, cantaloupe, or persian melon or a combination, chilled, fresh basil leaves, sliced very thin, for sprinkling the melon plus 8 basil sprigs for garnish

dry white wine, sugar, vanilla bean , split lengthwise, cantaloupe cubes (about 1/2 melon), honeydew cubes (about 1/2 small melon), watermelon cubes (about 1/4 small melon), fresh blueberries (about 1/12 half-pint baskets), chopped fresh mint

french bread , halved lengthwise (1 lb loaf), butter, softened, garlic, minced, grated parmesan cheese, dried oregano, sliced honey ham deli meat, sliced deli turkey, sliced cotto salami or 1 lb hard salami (or mixed), sliced mozzarella cheese, sliced swiss cheese, sliced provolone cheese, lettuce, shredded, tomatoes, sliced, red onion, sliced thin, pitted black olives, sliced (optional), sliced mushrooms, drained (optional), green bell pepper, seeded and thinly sliced (optional), banana pepper, sliced (optional)

french market beignets, dough has to chill for a while so plan ahead., active dry yeast, warm water (105* to 115*f / 40* to 45*cup), evaporated milk, granulated sugar, salt, egg, all-purpose flour, vegetable oil, powdered sugar, stir together yeast and 1 cup warm water in a 2-cup glass measuring cup; let stand 5 minutes, stir together yeast mixture , evaporated milk, and next 3 ingredients in a large bowl until blended. gradually stir in enough flour to make a soft dough. cover and chill 8 hours., turn dough out onto a well-floured surface ; knead 5 or 6 times. roll dough into a 15 x 12 1/2-inch rectangle; cut into 2 1/2-inch squares., pour oil to depth of 3 or 4-inches into a dutch oven; heat to 375*f (190*cup). fry 3 or 4 beignets at a time, 1 minute on each side or until golden. drain on paper towels; sprinkle with powdered sugar., makes 2 1/2 dozen .