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Ingredients: 2 Cup(s) Eggnog-flavored skim milk 1 Egg, slightly beaten 1/2 Teaspoon(s) Croissants 3 Tablespoon(s) Double cream;-=OR=- better Directions: In a shallow bowl, mix the eggnog, and and cinnamon. stirring well. Slice the croissants lengthwise. Melt one tablespoon of butter in a skillet or on a griddle. Dip 1 croissant half in the batter and place in the griddle. Repeat with the remaining halves. Cook on each side for 1 to 1 1/2 minutes, or until golden brown. Use remaining butter as needed. Remove to a serving platter. Serve at once with warm maple syrup. Comments: Per serving: 19 g fat; 52 mg cholesterol; 9 g protein; 40 g carbohydrates; 543 mg sodium
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Notes: Wonderful, slightly sweet French bread with a light, crispy crust. Sylv Christmas coleslaw Toss vegetables in a glass bowl. Combine mayonnaise and dressing and pour over and toss gently. Cover & chill overnight. Oven french fries Preheat oven to 350F. Peel potatoes and slice for French fries. Lay out on paper towel, pat dry. Potatoes should be as dry as possible. Put potatoes in a large bowl and drizzle with oil, tossing to coat evenly. Lay in a single layer on a large baking shee Baked french toast Preheat the oven to 425 degrees F. In a food processor or blender, whirl the cottage cheese, milk, sugar, egg, egg white, and vanilla for about 1 minute or until smooth. Transfer the mixture to a shallow dish, place the bread in it and let stand for 10 m Orange french toast In a shallow bowl or pie pan, whisk the egg whites, milk, and orange rind just until blended. Melt 1/4 of the margarine in a heavy 12-inch nonstick skillet over medium heat. Preheat the oven to 200 degrees F. Quickly dip bread slices in the egg mixture, French toast bake In a shallow dish, combine eggs, milk, vanilla, sugar, and cinnamon. Dip bread slices into milk mixture, coating both sides. Allow excess to drain.Place slices on a nonstick baking sheet. Bake in a preheated 400 degree F. oven for 10 minutes on each side Low-calorie eggnog Combine the egg yolks and milk in a saucepan. Cook over medium heat until the mixture coats a metal spoon. Cool. Beat the egg whites until soft peaks form. Add to the egg custard mixture with the vanilla, sweetener, and flavoring. Mix lightly. Cover and French onion soup Melt butter in a heavy frypan. Add sliced onion, cover, cook over load heat about 5 minutes until onion is tender. Remove lid, increase heat to high. Cook and stir until onions are golden. Reduce heat, stir in flour and wine. Simmer 1 minute. Add water; s French apple clafouti Preheat oven to 350 degrees. Use a 10" nonstick deep pie plate or spray the pan with vegetable pan-coating. Arrange apple slices evenly in pan. Use a blender or food processor to combine milk and eggs. Add remaining ingredients and blend for 5 sec French meat loaf Preheat oven to 350. Combine all ingredients, shape into a loaf and place on a rack in a shallow baking pan. Bake, uncovered, 1 hour. Tomato french dressing Combine all ingredients in a blender. Puree until smooth. Refrigerate for up to a month. French cabbage salad Cut the bacon into tiny bits, fry it in a big deep frying pan, and fish out all the bits after they are crisp. Cut up the onion and garlic and fry them in the bacon fat. When they are brown, pour in the vinegar. Bring it just up to a simmer, add all the French country potato salad with turkey 1. Cook green beans according to directions; drain. 2. In a large non-stick skillet, combine the potato strips and 3/4 cup of the water. Cover and cook over medium heat for 8-10 minutes, or until tender. Add remaining 1/4 cup water, turkey, parsley, basi French potato salad with bacon 1. Scrub potatoes and quarter them and drop into a kettle of cold salted water. Bring to a boil, and cook until tender but still firm about 8-10 minutes after water reaches boil. 2. Meanwhile, chop the bacon and saute in a small skillet until crisp. Re French potato salad 1. Rinse and drain the potatoes but do not peel them. Put them in a large saucepan. Add cold water to cover and bring to the boil. Simmer for about 20 minutes, or until tender. 2. Cut the potatoes lenghwise in half. Cut each half into thin slices. 3. P French potato salad with tarragon vinaigrette Scrub potatoes. In a large pot of boiling water, cook potatoes until fork-tender; drain. Shake pan over medium heat for a minute to dry potatoes. Cut into 1/4-inch (5 mm) thick slices. In salad bowl, combine potatoes, parsley and onion. Tarragon vinaig French hot dogs Score frankfurters diagonally. Mix marinade ingredients and heat in a skillet, stirring constantly,until it boils. Remove from heat and add frankfurters. Let stand, covered, for 15 to 20 minutes. Remove frankfurters from marinade. Broil or gill 4 inche French fried ice cream Scoop ice cream into 4 balls. Freeze until very hard. Blend egg whites into almond paste until smooth. Dip ice cream balls into almond paste mixture, then coat heavily with graham cracker crumbs. Freeze until very hard. Store, wrapped, in freezer until French style ice cream Beat yolks in a small bowl until foamy. Gradually add 3/4 cup sugar; beat until thickened. Beat egg whites in a large bowl until soft peaks form. Fold egg yolk mix into egg whites. Stir in cream and remaining 3/4 cup sugar. Transfer to 3 quart saucepan. C Pastel de navidad (christmas nut cups) Preheat oven to 375 degrees F. Roll pastry thin and cut into 4 inch circles. Fit each round into muffin cup and press in gently. Beat eggs until they are light; add sugar and mix well. Add butter, salt, and vanilla; mix well. Combine walnuts and raisins a French silk pie 1. Make Basic Pie Crust. 2. Melt butter and chocolate in 2-quart saucepan over low heat, stirring occasionally; remove from heat. Stir together sugar and cornstarch; stir into chocolate mixture. 3. Beat eggs with electric mixer on medium speed until th Crock pot french dip sandwiches 1. Sear Roast 2. Place Everything in Slow Cooker 3. Cook Low 8 hrs 4. remove from Broth and Shredd with forks French chocolate dessert 1. Combine gelatin, sugar, and cocoa in medium saucepan. 2. Beat yolks and evaporated milk together in small bowl. 3. Add to cocoa mixture. 4. Heat on medium-low, whisking constantly, until gelatin is dissolved and slightly thickened. 5. Whisk in 1 cup of French salad dressing whisk the mustard and lemon juice until blended. add the olive oil, salt and pepper and whisk until combined and creamy. variations add one to three of the following options to the basic dressing. 1 teaspoon mayonnaise 1/2 Tablesoon minced shallots 1 French dip with au jus Place roast in a slow cooker. Add water, soy sauce, and seasonings. Cover and cook on high for 5-6 hours o r until beef is tender. Remove meat from broth; shred with orks and keep warm. Strain broth; skim off fat. Pour broth into small cups for dipping. S French fried onions In a 1 1/2 qt. carrerole dish, mix all ingredients except 2/3 cup fried onions. Bake at 350° for 30 minutes or until hot; stir. Top with 2/3 cup onions.Bake 5 minutes or until onions are golden. Baked cinnamon french toast Line the bottom of a greased 13x9 in. baking dish with six slices of bread. Butter remaining bread; place with butter side up over bread in pan. In a mixing bowl, beat eggs. Add milk, cream, sugar, and vanilla, mix well. Pour over bread; let stand for French dip sandwiches Add all ingredients except bread to slow cooker. Cover and cook on LOW for 8 to 9 hours. Slice the beef and place on toasted split rolls or bread. Serve the liquids for dipping. Cinnamon french toast n a shallow bowl, whisk egg and egg white until foamy. Whisk in milk, vanilla, cinnamon, and nutmeg. Heat butter in heavy skillet over medium-low heat. Dip 4 slices of bread in the egg mixture turning to coat thoroughly. Let excess drip back into bowl. Pl Stuffed french toast BEAT eggs, milk and sugar with fork in 9-inch pie plate or 8-inch square baking dish until well blended. SPREAD one side of each bread slice with 1 Tbsp. of the cream cheese spread. Top 2 of the bread slices, spread-sides up, with 4 ham slices each. Cover French bread sandwhiches Slice the french bread. Place fresh mozzarella cheese and tomato on the bread. Put it in the oven on broil and wait until the cheese melts. Baked french toast with berries 1. grease a 3-quart (is that 9x13?-that's what i used) rectangular baking dish. Arrange bread slices in dish. 2. In large bowl, stir together eggs, milk, sugar and vanilla. Slowly pour over bread. Press lightly with the back of a large spoon to mo French bread Add liquid ingredients to the bread pan. Add dry ingredients (except yeast) to the pan. Form a well in the dry ingredients to add the yeast. Set bread machine to French. Set crust color to light. Start. 1.5 teaspoons salt is not enough 3 teaspoons of salt French fries You'll need a deep-frying thermometer (also called a candy thermometer) to make these fries. * 4 large russet potatoes, peeled * About 3 quarts vegetable oil * Salt Fill a heavy bottom, straight-sided pot (about 6 quarts) halfway with oil. Preheat th French tomato dressing Blend all ingredients except oil & lemon juice till smooth. Keeping the blender running, slowly pour in the oil. Stir in the lemon juice. Chill. Christmas breakfast Trim crusts, crumble bread. Mix bread and cheese. Spread on bottom of 7" x 12" pan. Put eggs, milk, and seasonings into blender and mix. Pour over bread and cheese. Layer bacon on top. Refrigerate overnight. Bank on christmas morning whil French toast 1. Preheat griddle 2. Mix together eggs, milk, vanilla, cinnamon 3. Dip bread in mixture and toss on griddle 4. Flip, press, put cheese on top, cover 5. Pull off when cheese is melted 6. Serve with syrup Coconut eggnog pie Combine pudding, milk, liquior and nutmeg in a bowl. Beat at lowest speed for one minute. Fold in Cool Whip and coconut. Spoon into crest. Sprinkle with more coconut on top. Chill two hours. Almond french toast Warm a large skillet (preferably cast-iron) over medium heat for about 5 minutes. In a shallow bowl, whisk egg, milk, and almond extract. Add sugar substitute, flour, nutmeg, and salt; whisk until smooth. Add 2 sliced of bread and let soag 30 seconds per Crusty french bread In a medium sized bowl, warmed, dissolve yeast in water & add salt, oil & sugar. Stir together. With a slotted spoon, beat in 1 3/4 c flour. Combine 1/2 c flour with the other ingredients. Set side in a warm area for 15 to 20 minutes. Flour a bo Christmas bunuelos Sift all dry ingredients together. Slowly add water and a little oil. Turn onto a lightly floured board and knead until dough is smooth and elastic. Divide into about 40 small balls; roll out into approximately 4" to 6" circles. Fry in very hot