Recipes By Pierre Franey
495 recipes found
New England Codfish Cakes
1h4 servings
Three-Salad Chiffonade
15m4 servings
Three-Lettuce Chiffonade
20m4 servings
Cold Lobster With Basil Vinaigrette
30m4 servings
Tiny Diced Potatoes
25m4 servings
Warm Curry Dressing
15mAbout 1 cup
Parmesan Cheese Hard Rolls
10m4 pieces
Saffron Rice
30m4 to 6 servings
Fettuccine in Cream Sauce
10m4 servings
Macaroni With Cheese
25m4 servings
French Fish Chowder
30m4 to 6 servings
Roasted Monkfish
20m4 servings
Harissa Sauce
10m1/3 cup
Sauteed Fillet of Sole With Fresh Tomato and Ginger Sauce
30m4 servings
Rolled Fillets of Sole a la Nage
45m4 servings
Clam-stuffed Sole Fillets (Filets de Sole Farcis aux Clams)
35m4 servings
Breaded Fillets of Sole With Tomatoes
20m4 servings
Curry Sauce
10m1 cup
Roast Breast of Turkey
1h 15m6 to 8 servings
Turkey Breast With Stuffing
Turkey breast can be seasoned all sorts of ways and served with various stuffings. I cook the stuffing separately, which lets me monitor the breast's doneness more precisely. When a meat thermometer in the center of the breast reaches 160 degrees, it is done. Let it rest, covered, 10 minutes or so before carving. This recipe originally appeared with corn bread-sausage stuffing.
1h 15m6 servings
Roast Turkey Breast With Ribs
1h 15m6 to 8 servings
Sliced Turkey Breasts With Herbs
20m4 servings
Sliced Turkey Breast With Mustard Sauce
20m4 servings
Noodles with Chicken Livers (Nouilles Strasbourgeoise)
20m4 servings