Home
Main Page

Search
Untitled Document

Recipes
Appetizers
Beef
Breads
Cakes/Icing
Candy
Chicken
Cobblers
Cookies
Dressings
Fudge
Ham/Pork
Jello
Mousse/Pudding
Muffins/Cupcakes
Pies
Rice/Pasta
Rubs/Marinades
Salads
Sauces
Seafood
Soups
Veal
Vegetables

Reference
Conversions
Definitions
FAQ's
Food Storage
Herbs & Spices
Kitchen Tips
Kitchen Utensils
Reading Recipes

Site Info
About Fran
Contact Us
Disclaimer
Privacy Policy

Welcome

Fran Fran was a 91 year old widow who had been cooking, baking and entertaining for over 70 years. She died quietly in her home on April 24, 2015.

The recipes in Fran's Kitchen™ are essentially homestyle American dishes, with a few Italian dishes thrown in for good measure.

Choose from any of Fran's 134 recipes, ranging from appetizer's and soups, to main dishes made with chicken, beef, veal, pork, and seafood. Don't forget to top off your meal with one of Fran's delicious desserts!

But there's more to cooking than mere recipes, and that's why her reference section is so important. For beginners, Fran shows you how to read a recipe, teaches you what cooking & baking definitions are, and has an extensive list of kitchen utensils needed in your kitchen.

For the everyday cook, and even for some of you seasoned pros out there, Fran's Kitchen™ has measurement conversion charts, a FAQ's section, food storage guides, kitchen tips, and a herbs & spices section.


Fran's Kitchen™ - From My Home To Yours.

Featured Recipe of the Month - Chicken Piccata
Gourmet Taste In Just A Few Minutes
Recipe Serves: 8
Level of Complexity: Moderate
Ingredients: 

  • 8 Boneless, SKinless Chicken Breasts
  • 1 Egg White
  • 3 tbsp Lemon Juice, Divided
  • 3/4 cup Flour
  • 1/2 tsp Paprika
  • 1/2 cup Margarine
  • 2 tsp Chicken Bullion
  • 3/4 cup Chicken Broth
  • 2 tbsp Boiling Water
  • 3 tbsp Chopped Parsley
Preparation:
  1. Beat together egg white and 1 tbsp of lemon juice.
  2. Combine flour and paprika; dip each chicken breast in egg then in flour mixture.
  3. Melt margarine, add chicken and brown well on both sides.
  4. Combine bullion, broth and water. Add remaining lemon juice. Pour mixture over chicken.
  5. Cover and simmer 20 minutes or until tender. Sprinkle with parsley and lemon slices.
  6. Serve with steamed rice and vegetable.

Featured Recipe of the Month - Better Then Sex Cake
Taste It And See For Yourself
Recipe Serves: 10
Level of Complexity: Moderate
Ingredients: 

  • 1 box Yellow Cake Mix
  • 1 can Crushed Pineapple (in its own juice)
  • 3/4 cup Sugar
  • 2 packages Vanilla Instant Pudding
  • 3 cups Milk
  • 1 cup Heavy Whipping Cream
  • 1/4 cup 10x Sugar
  • 3/4 cup Toasted, FLaked Coconut
Preparation:
  1. Bake cake as directed, place in a greased 13"x"9 pan. Bake according to directions on cake box.
  2. Meanwhile, in a medium sized saucepan, combine pineapple (with its juice) and sugar. Cook over medium heat stirring occasionally until it is thick and syrupy, approximately 20 mins.
  3. Once cake is done baking, remove from the oven and prick cake top with a fork in 1 inch intervals.
  4. Pour the pineapple mixture on top of cake and spread evenly. Let cool completely.
  5. In a medium bowl, combine pudding mix with milk. Blend until thick.
  6. Spread over cooled cake.
  7. In a medium bowl, beat the heavy whipping cream until soft peaks form. Add 10x sugar and vanilla. Continue beating until stiff.
  8. Spread over cake. Refrigerate cake for 24 hours.
  9. Before serving, sprinkle toasted coconut over the top.



 

 

Disclaimer

Privacy Policy

 

Copyright © 2016 Fran's Kitchen™ All Rights Reserved.

Website Created & Maintained by Diamond Group Designs