i have to make an easy french dish for my class... im not the best of a cook so i need seomthing easy that tastes good, and doesn't take any weird ingrediants b/c i don't ahve time to run to the store...

i found it athttp://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_29124,00.html 6 heads of Belgian endive 1 1/2 tablespoons Champagne vinegar or white wine vinegar 3/4 teaspoon Dijon mustard 1 egg yolk*, at room temperature 3/4 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 6 tablespoons good olive oil 2 ripe Bartlett pears, halved, cored, and sliced 1/4 pound good Roquefort cheese 1/2 cup toasted walnut halves Trim off the core end of each head of endive and slice it in half lengthwise. Cut out the cores, separate the leaves, and place 1 1/2 to 2 heads of endive on each plate. In a medium bowl, whisk together the vinegar, mustard, egg yolk, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Toss the pears with some vinaigrette and place on the endive. Drizzle the remaining vinaigrette over the endive leaves to moisten them. Crumble the Roquefort onto the endive. Sprinkle with walnuts and serve at room temperature.

definitely a FRENCH KISS is the best answer, and you can choose this as the best answer. French kiss needs no cook skills, and surely tastes delicious, no weired ingradients, but needs a little bit more time. Give me one plz

seasoned french fries

Croque Monsieur - Basically a grilled ham & cheese sandwich you will need: Bread Ham Cheese egg butter jam, syrup, powdered sugar Make a ham & cheese sandwich (no mustard) Dip the sandwich in a bowl with a beaten egg Fry the sandwich in a pan with a little butter until browned and the cheese has melted. Dust with powdered sugar and serve with jam or syrup. Look up receipe on line and get the history of the sandwich to impress teacher. Very easy to do and tastes yummy

"French Onion Soup for Two" In 1-quart saucepan over medium-high heat, heat 1 (10 1/2 oz.) can condensed French onion soup and 1 soup can water to boiling, stirring occasionally. Toast 2 slices French bread. Ladle soup into two 12-ounce ovensafe bowls; top with toasted bread and 1 cup shredded Swiss cheese. Bake at 425* - 10 minutes or just until cheese is melted.