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How To Make The Best Pizza You'll Ever Taste Step-by-step directions and photos Crash Course in French Cooking The Ten Most Popular French Recipes Despite new trends, hype and marketing, tradition has never been stronger.  In France, good food still means authentic cooking by using natural products from diverse regions.  This is how we celebrate human being by offering the best food to all our senses. Cooking homemade food and eating at the table make your appetite grow stronger.  The challenge is to combine ingredients together to get the best taste out of them.  However anyone from anywhere can explore the world of French cooking.  To start with, let's find out what French people enjoy eating. Here are the top 10 most popular recipes in France: Roast Chicken - Indeed roast chicken is not a notorious French recipe but cooked everywhere around the world from Asia and Africa to America. However it is the most popular French dish. Roast chicken is not stuffed inside. The secret is to baste the poultry several times during roasting with butter and cooking oil and to add an onion in the roasting pan. Roast chicken is traditionally served with potatoes and green beans. Boeuf Bourguignon - The most famous beef stew in France. Boeuf bourguignon is a traditional recipe from Burgundy. A recipe that French people use to cook at least once every winter. The beef meat is cooked in a red wine sauce, obviously a red wine from Burgundy. Bacon, onions, mushrooms and carrots add flavor to the recipe. But thyme, garlic and beef stock are essential to cook a good Boeuf bourguignon. Mussels Mariniere - A typical summer recipe very popular along the Atlantic and Mediterranean coast. Mussels are fresh and cooked in a white wine sauce with parsley, thyme, bay leaf and onion. It takes only 5 minutes to cook a tasteful mussels mariniere. The secret is to season carefully the meal and to discard any mussels that don't look good enough. Sole Meuniere - Although sole is an expensive fish; the taste is so elegant that it is considered as the noblest fish. Sole meuniere is a recipe from Normandy. The fish is cooked in a butter sauce with a little bit of flour and lemon juice. Sole is traditionally served with rice or green vegetables. Pot au feu - A typical family meal coming once again from Normandy. Pot au feu is a boiled beef with pork, chicken and vegetables. It takes about 4 hours and a half to cook, as the beef has to simmer slowly to extract all its flavor. Pot au feu is also called Potee Normande in France. Sauerkraut - Quite similar to the German sauerkraut, the French sauerkraut called choucroute comes from Alsace. However the French recipe can be traced back to 6 centuries ago! Sauerkraut is a fermented cabbage. Commonly sauerkraut includes sausages, pork knuckle and bacon. Two essential ingredients are Alsatian white wine and juniper berries. Veal Stew - Called Blanquette de veau in France, this is another stew recipe from Normandy. The veal meat simmers in white sauce – as Blanquette from blanc stands for white in French - with mushrooms and onions. The white sauce is made of egg yolks, whipping cream and lemon juice. Veal stew is usually served with rice. Lamb Navarin - Another stew but this one is made of lamb meat. It is also called spring lamb as it comes with green vegetables available in spring. Navarin comes from navet, which stands for turnips in french. Other ingredients are tomatoes, lamb stock and carrots. This stew takes less time to simmer than any other. Cassoulet - A strange recipe that English people often confuse with their traditional breakfast! A traditional meal from south west of France. Each village has its own recipe but it always includes beans and meats. Cassoulet is a rich combination of white beans and depending on the village lamb, pork, mutton or sausage meat. Cassoulet is the cornerstone of the french paradox study describing why people from south west of France suffer less than others from infarcts. Bouillabaisse - Bouillabaisse is closely linked with the city of Marseille on the Mediterranean coast. The recipe is a fish soup from local fish and seafood products including crabs, scorpion fish, monkfish and others. Provencal herbs and olive oil are essential. For a long time, the recipe was a secret jealously kept by the people from Marseille. All these recipes are available at Cuisine-France: http://www.cuisine-france.com french cooking and recipe guide. Recipes are sorted out by region and type of course. Each recipe comes with a list of ingredients, the preparation and cooking time, the essential steps to cook and a wine suggestion. Article Source: http://www.articledashboard.com   Baked Spaghetti By: Ms. Sue Siegfried Sue says: "This baked spaghetti is so easy and great for a crowd." 1 cup chopped onion 1 lb. ground beef 1 (15 oz.) cans tomato sauce ½ cup water 1 (2-¼ oz.) can sliced olives, drained 2 tsp. dried oregano 12 oz. spaghetti, cooked and drained 2 cups (8oz.) shredded cheddar cheese 1 (10 ¾ oz.) can condensed cream of mushroom soup ¼ cup water ¼ cup grated Parmesan cheese Directions: Preheat oven to 350 degrees.  In large skillet, cook beef and onion, drain. Add tomato sauce, ½ cup water, olives and oregano. Simmer uncovered for 10 minutes. Place half of the cooked spaghetti in a greased 13x9x2" baking dish. Top noodles with half meat mixture; then half the cheese. Repeat layers. Mix soup and ¼ cup water until smooth. Pour over casserole. Sprinkle with Parmesan cheese. Bake uncovered at 350 degrees for 30-35 minutes or until heated through. Serves 12     Carne Asada 2 beef round (sirloin) tip center steaks, cut 1 inch thick (about 8 ounces each) Salt   Marinade: 2/3 cup prepared Italian dressing 2 tablespoons chopped fresh cilantro 1 tablespoon chili powder   Toppings: Chopped fresh cilantro, chopped tomato, sliced avocado, dairy sour cream (optional) Directions: Combine marinade ingredients in small bowl. Place beef steaks and marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 1 hour. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 13 minutes for medium rare doneness, turning once. (Do not overcook.) Season with salt, as desired. Serve with toppings, if desired. Makes 4 servings.   Note: Beef Round (Sirloin) Tip Center Steaks are cut from the Beef Round Tip, Cap Off (IMPS/NAMP 167A) by following the natural seams to separate the tip side, tip center and tip bottom. The tip center is then cut across the grain into steaks. Steaks cut 3/4 inch thick average 6 ounces. Steaks cut 1 inch thick average 8 ounces.   Chicken Scaloppine With Lemon And Capers By Andy LoRusso, The Singing Chef Serves 2 to 4 4 skinless, boneless chicken breast halves, about 5 ounces each. 1/2 tsp Kosher salt Fresh ground Black Pepper 2 tablespoons butter 1 tablespoon extra virgin olive oil 1/2 cup dry white wine 1/2 cup Chicken Stock 3 tablespoons lemon juice 2 tablespoons capers, drained 2 tablespoons finely chopped Italian parsley Directions: Pound chicken to 1/4-in thickness between sheets of wax paper or plastic wrap. Season with salt and pepper. In a large frying pan, melt butter with olive oil over medium heat. Add chicken and cook 2 minutes. Turn and cook 2 minutes longer, or until white throughout. Remove to a warmed platter.  Cover loosely with foil to keep warm. Pour wine into pan. Add stock and boil until reduced by half, about 2 minutes. Add lemon juice, capers, and parsley.  Pour over chicken and serve.   Easy Baked Stew Thanks to Ms. Sue Siegfried   2 lbs lean stew meat                  3 carrots, quartered 2 T dry onion soup mix 1 10oz. can cream of celery soup 6 med. Potatoes                       ½ c water 8 white boiling onions   Directions: Season meat. Put in dutch oven. Add onion soup mix. Blend celery soup with water and pour over meat and veggies.   Cover and bake 250 - 300 degrees for 5 hours.     Grilled Steak With Tex-Mex Pasta   This grilled steak is basted with a garlic butter mixture and served with a simple to make pasta.   1 (9-ounce) package refrigerated fresh linguine 1 tablespoon LAND O LAKES® Butter, softened 1 teaspoon finely chopped fresh garlic 1/2 teaspoon freshly ground black pepper 1/2 teaspoon chili powder 1 1/2 pounds (3/4-inch thick) boneless sirloin steak, cut into 6 pieces 1/2 cup LAND O LAKES® Sour Cream 1/2 cup nacho cheese dip 1 (15-ounce) can black beans, rinsed, drained 1/2 cup roasted red pepper, cut into strips   Directions: Heat gas grill on medium or charcoal grill until coals are ash white. Meanwhile, cook linguine according to package directions. Drain. Keep warm. Combine butter, garlic, pepper and chili powder in small bowl. Place steak onto grill. Grill, turning once and brushing occasionally with garlic butter mixture, until medium-rare (150°F) (13 to 15 minutes). Meanwhile, combine sour cream and cheese dip in 12-inch skillet; add hot cooked linguine, beans and red pepper. Cook over medium heat, stirring occasionally, until heated through(3 to 5 minutes). Serve pasta with steak. Yield: 6 servings  Nutrition Facts (1 serving): Calories: 510, Fat: 20g, Cholesterol: 125mg, Sodium: 710mg, Carbohydrates: 38g, Dietary Fiber: 5g, Protein: 45g       Tony Gemignani's Pizza Dough PREP TIME: About 20 minutes, plus at least 10 hours to rise MAKES: Dough for 2 pizzas (14 in. each) NOTES: If making more than two pizzas, prepare separate batches of dough. 1 package (2 1/4 teaspoons) active dry yeast 1 cup warm (90[degrees] to 100[degrees]) water 1 cup ice-cold water 1 tablespoon sugar 1 tablespoon salt 2 tablespoons olive oil About 5 1/4 to 5 1/2 cups bread flour Directions: In a small bowl, with a fork, stir yeast into warm water. Let stand until yeast is dissolved, about 5 minutes. In another bowl, mix cold water, sugar, and salt until dissolved; stir in oil. If using a heavy-duty standing mixer with a dough hook, place 5 1/4 cups flour in a large bowl. Stir the yeast mixture again to blend, then add to flour along with cold-water mixture. Beat with the dough hook on low speed until mixture is smooth and not sticky, 14 to 16 minutes.  (Don't let dough climb up into motor drive; if it threatens to, stop mixer and push dough down. If machine labors, stop and wait a few minutes for motor to cool, then resume.) If dough remains sticky, add 2 more tablespoons flour and beat 2 minutes longer; if still sticky, add another 1 to 2 tablespoons flour and beat until nonsticky and smooth. If using a heavy-duty food processor, make dough in two batches, using half the ingredients for each: Place 2 3/4 cups flour, half the yeast mixture, and half the cold-water mixture in processor bowl and whirl until dough is smooth and elastic, about 2 minutes. (If machine stops, wait a few minutes, then resume.) If dough is still sticky, add 2 to 3 more teaspoons flour and whirl until dough is smooth. Transfer to a floured board. Scrape dough onto a lightly floured board; cut in half (omit cutting if using processor). With floured hands, pick up one portion of dough; pull opposite edges together toward center and pinch to seal. Repeat all around circumference to form a smooth, tight ball. Place each portion in a 1-gallon plastic bag. Squeeze out air and seal bag, allowing enough room for ball to double. Chill at least 10 hours or up to 2 days. Quick Pizza Sauce In a bowl, mix 1 can (14 oz., or 1 3/4 cups) chopped or diced tomatoes (including juices), 1 can (6 oz.) tomato paste, 2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil, 1 1/2 tablespoons extra-virgin olive oil, 1 1/2 teaspoons dried oregano, 1 1/2 teaspoons sugar, and 1/2 teaspoon chopped garlic. Add salt to taste. Makes about 2 1/2 cups

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