Home Style French Cooking

Serves 4-6 persons

Preparation: 15 minutes
Cooking Time: 35 minutes

3 cloves of garlic
450 grams [or 1 16oz pack of Jimmy Dean bulk sausage meat]
4 tablespoons of olive oil
1 small glass of milk [about 4 ounces]
1 egg, beaten
1 small onion
3 large slices of bread or 3/4 cup of large bread crumbs.
4 sprigs of parsley
salt and peper to taste
8 large tomatoes
Hint: Use the sausage meat pre-seasoned with sage. Adds great flavor!

Preheat oven to 400 degress [200 Celsius]
Slice the "cap" off of the tomatoes. Set aside. With a soup spoon, scoop out the interior of the
tomatoes and set aside. Salt the interior cavity of the tomatoes and turn over, cut side down, onto a paper towel.

Crumble the slices of bread into the milk. You can also use store bought bread crumbs-the type designed for stuffing purposes.
Peel and chop fine both the garlic and onion.

Heat the a 1/2 the olive oil in a skillet and lightly sauté the minced garlic, chopped onion and sausage meat about 10 minutes.
Salt and pepper to taste. Add moistened bread crumbs, beaten egg, about 1/2 cup of reserved tomoto pulp and chopped parsley. Mix well.

Stuff the tomatoes with the meat mixture. Top with "cap". Drizzle some olive oil in the bottom of a gratin type pan similar to the
Creuset roaster. Drizzle rest of olive oil over the tomatoes and surround with rest of tomoto pulp.
Bake in 400 degree over for 35 minutes.
Serve with steamed saffron rice and a large green salade. This quick and easy recipe is a great way to stretch a small amount of ground meat.

• 1/4 teaspoon / 1.25 milliliters


• 1/2 teaspoon / 2/5 millitliters


• 1 teaspoon / 5 milliliters


• 1 tablesppon [3 teaspoons]/ 15 milliliters


• 1 fluid ounce [2 tabalespoons]/ 30 milliliters


• 1/4 cup / 65 milliliters


• 1/3 cup / 80 milliliters


• 1 cup / 235 milliliters


• 2 cups [1 pint]/ 480 milliliters


• 4 cups [1 quart]/ 950 milliters


• 4 quarts [1 gallon]/ 3.8 liters


• 1 ounce [by weight]/ 28 grams


• 1 pound / 454 grams


• 2.2 pounds / 1 kilogram

• 250 / 120


• 275 / 140


• 300 / 150


• 325 / 160


• 375 / 190


• 400 / 200


• 425 / 220


• 450 / 230


• 475 / 240


• 500 / 260

What better way to compile all the treasured family recipes into a single volume? Birthdays, Mother's Day, Christmas, Grandparents Days...give myself a gift day!

French Cooking in Ten Minutes

$8.36

This 1930 volume, which has become an underground classic, includes recipes for soups, fish, bean dishes, salads, and meats--all Copyright (C) Muze Inc. 2005. For personal use only. All rights reserved.

French Provincial Cooking

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In the late 1940s and 1950s, Elizabeth David, after living in France for many years, brought the recipes she encountered home to English and American cooks. FRENCH PROVINCIAL COOKING is one of her finest works--a classic collection of basic recipe... Copyright (C) Muze Inc. 2005. For personal use only. All rights reserved.

Wolfgang Puck's Modern French Cooking for the American Kitchen

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Wolfgang Puck has become one of this country's most famous chefs, known for a cooking style in the tradition of such French masters as Paul Bocuse, Michel Guerard, and Roger Verge, but with one important difference: Puck's acclaimed recipes were d... Copyright (C) Muze Inc. 2005. For personal use only. All rights reserved.

French Family Cooking: 60 Traditional Recipes for Simple, Robust Food Using the Best Seasonal Produce--Shown in 250 Step-By-Step Photographs

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This book brings together a fabulous selection of recipes from all over France, that evokes the authentic flavours of this rich and diverse cuisine. The preparation and presentation of these recipes is uncontrived and uncomplicated and suitable for a var

Cooking the French Way

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Completely revised and updated, the Easy Menu Ethnic Cookbooks series serves up tantalizing recipes for countless dishes. Seasoned with vibrant, color photographs and easy, step-by-step directions, many of the recipes are low in fat and call for ingredients you may already have at home. Also included are new vegetarian recipes, complete menu suggestions, and an expanded cultural section highlighting each country or region's people, customs, holidays -- and of course, food.Cooking is a fine art in France. With savory recipes and interesting background information on French regions, peoples, and traditions, readers are introduced to the subtleties of French culture.

The Cook and the Gardener; A Year of Recipes and Notes from the French Countryside

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A unique blend of stylish cookbook and earthy garden story, The Cook and the Gardener is a collection of 250 recipes derived from a centuries-old French kitchen garden. 40 illustrations.

When French Women Cook: A Gastronomic Memoir

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This spring Ten Speed Press is pleased to announce the birth of the Culinary Classics and Curios series, a line of long-ago published seminal books for serious cooks and food lovers. Selected by our editors with the help of chef friends, food writers, and authors, each of the Classics and Curios has been chosen because it remains influential, even if it's out of print, hard to find, and well aged. Those in the know consider these books among their most coveted volumes and still swear by them, forever enchanted by the uncommon personality, information, and passion that is their collective hallmark. To help recreational and professional cooks alike rediscover the special value of these books, each new edition features a substantive introduction by a wellknown food writer with a meaningful connection to the work. The Classics and Curios are quality hardcover editions at affordable prices. As serious cooks and cookbook collectors, we here at Ten Speed are delighted to finally have these culinary canons back in our kitchen libraries and know they'll find their way onto the shelves of those who share our passion for good cooking.Long lauded as one of the world's most revered culinary instructors, French-born Madeleine Kamman's career arose fr

Ok...so far I've not found an authentic French recipe among all these scrumptious copycats but every so often, it's nice to have a change on the menu.
Looking to prepare a restaurant favorite? Here is the source of all those copycat recipes!

Or...better yet, you can ask them to simply "send you the recipes".