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French Recipes - Page 13 of 465


French Fry Bake Recipe
In saucepan - cook the onion, celery and pepper until tender, not browned. Stir in butter, flour, salt and pepper. Add milk all at once. Cook and stir until bubbly. Cook and stir [...]
Hamburger Hot Dish With French Fries Recipe
Brown these and then add: 1 can tomato soup 1 tsp. salt Pepper to taste Put into a 9"x9" small casserole and cover with 9 ounces frozen French fries. Bake at 425 degrees [...]
Chicken In French Onion Sauce Recipe
In a 8 1/2" x 11" baking dish combine vegetables and 1/2 cup onions. Arrange chicken on vegetables. In small bowl combine bouillon, garlic salt and pepper. Pour over [...]
Chicken In French Onion Sauce Recipe
Heat oven to 375 degrees. In 8 x 12 inch baking dish, combine vegetables and 1/2 can of onions. Put chicken on vegetables. In small bowl combine bouillon, garlic salt, and pepper; [...]
French Onion Pie Recipe
For Pastry: Stir the flour and salt together. Cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon water over part of the mixture; toss gently with [...]
French Onion Pie Recipe
Preheat oven to 425 degrees. Spread onions in pie pan or pans. In small bowl beat eggs, beat in milk, salt and pepper. Pour egg-milk mixture over onions. Sprinkle with grated [...]
Frozen French Fry Casserole Recipe
Brown hamburger in skillet. Mix and heat in separate pan the soups, water, and milk. Put the fries in a 9 x 13 inch pan. Spread hamburger over frozen potatoes. Pour hot soup [...]
Hamburger French Fry Casserole Recipe
Preheat oven to 350 degrees. Brown hamburger and onion in skillet; drain off grease. Put in a 2-quart casserole. Add the 2 soups and corn. Finally add the fried and sprinkle with [...]
French Fry Casserole Recipe
Brown beef and onion. Put fries in bottom of big casserole, put beef on top. Pour soups that have been mixed together over and put corn on top. Bake 1 1/2 hours at 350 degrees, covered.
French Market Soup Recipe
Wash and drain beans and peas. Add water to cover with 1 tablespoon salt. Soak overnight. Drain and add: 3 quarts water and ham hock, bay leaves, and thyme. Cover and simmer 3 [...]

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