French Beef/Pork Recipes (Most Popular)
A classic French sandwich named Madame because of the addition of a fried egg.
Handed down from my Cajun Grandmother. We always ate this with rice, but it is good on potatoes also.Ayeeee!!!
Use the same treatment with any meat you want from chicken to roast. If gravy isn't brown enough add a little kitchen bouqet and no one will know!
5 lb. chuck, trimmed of all fat, in 2" cubes
all purpose flour
1/4 tsp. pepper
1/4 cup cognac
1- 2 1/4 oz bottle meat extract paste
1/2 lb. sliced bacon, diced
4 garlic cloves, minced
2 carrots, coarsely chopped
2 leeks, coarsely chopped
2 cups onions coarsely chopped
2 bay leaves
1 tsp. dried thyme,
1 cup sweet sherry
2 lb. small white onions
2 tsp. sugar
2 lb. fresh mushrooms
2 tsp. lemon juice
Drain chicken and add hot sauce. Use a fork to shred
Gently stir n Blue cheese
fill each mini muffin about 3/4 of the way full. Top each with some sprinkles of 2% cheddar cheese.
Salt pepper garlic powder to taste.
Spray a 24 cup mini muffin pan with pam and fill cups with egg mixture
Bake for 350 for 30 mins.
Based on a wonderful recipe from McCall's Cooking School, Meat #22. The intro says, "Lamb and beans the French way. To most Americans, accustomed to pork with their beans, lamb with white beans is an unusual combination. But it's an everyday meal to the French, particularly those from Brittany. The beans are cooked until tender, combined with garlic, onion, herbs and plum tomatoes, then cooked again for several hours with the lamb. We like our roast lamb fairly well done, while the French prefer it pink. A meat thermometer is a great help in roasting it to just the right degree."