5165 last minute crepe Recipes

dough, ap flour, whole egg, egg yolk (save the egg white in the potatoes and cheese filling later), salt, warm water (heated up , not directly from the tap), mushroom filling, portobello mushrooms or smaller field mushrooms, dried chili, garlic, tamari sauce, water (adjust to desired thickness), cream (adjust to desired thickness), fresh rosemary leaves, heat up some olive oil in a pan and fry the garlic and the chili. when the garlic starts to soften, add the chopped mushrooms. saute until the mushrooms get softer. add the water, cream and tamari and season with salt and pepper. spread some leaves of rosemary over the mushroom mixture and cook it for three minutes., cheese and potato filling, boiled potatoes, tb butter or olive oil, milk, egg white, cheese, salt and pepper, cilantro, mash the potatoes with the egg white, some melted butter and milk. add the farmers cheese as noted or to your own taste. mix well and season with salt and pepper. lastly, add chopped cilantro., melted butter, chopped and fried bacon, chopped onions , fried very slowly in butter until brown, sour cream

lanas country potatoes au gratin by request, whole milk, condensed cheddar cheese soup, undiluted, butter, grated cheddar cheese, cream cheese, softened, garlic, minced, ground nutmeg, black pepper, baking potatoes , cut into 1/4-inch-thick slices, onion, thinly sliced, paprika , parsley, chives (optional), heat oven to 350 degrees, par boil the sliced potaoes about 6-7 minutes (at full, prior to adding., heat milk in small saucepan over medium heat until small bubbles form around edge of pan ., add soup , cream cheese, butter, garlic, nutmeg and pepper., stir until smooth ., layer 1 fourth of potatoes and 1 fourth of onion in bottom of dish..layer equal amounts of the cheddar cheese as well., top with 1 fourth of soup mixture ., repeat layers 3 times , using remaining potatoes, cheese,onion and soup mixture., cover; cook for about 40 minutes. (take cover off for last 10 minutes.), sprinkle or garnish with paprika, chives, parsley. (optional)

dried italian-style bread crumbs, garlic clove, minced, grated pecorino romano, grated provolone, chopped fresh italian parsley leaves, olive oil, salt and freshly ground black pepper, flank steak, dry white wine, simple tomato sauce , recipe follows, or store-bought marinara sauce, extra-virgin olive oil, onion, chopped, garlic, chopped, stalk celery, chopped, carrot, chopped, crushed tomatoes, basil leaves, dried bay leaves, sea salt and freshly ground black pepper, unsalted butter , optional, in a large casserole pot , heat oil over medium-high heat. add onion and garlic and saute until soft and translucent, about 2 minutes. add celery and carrot and season with salt and pepper. saute until all the vegetables are soft, about 5 minutes. add tomatoes, basil, and bay leaves and reduce the heat to low. cover the pot and simmer for 1 hour or until thick. remove bay leaves and taste for seasoning. if sauce tastes too acidic, add unsalted butter, 1 tbsp at a time, to round out the flavor., pour half the tomato sauce into the bowl of a food processor. process until smooth. continue with remaining tomato sauce., if not using all the sauce , allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. freeze for up to 6 months., prep time : 15 minutes, cook time : 1 hour, 10 minutes

bluish-gray : mix 1 cup frozen blueberries with 1 cup water, bring to room temperature, and remove blueberries., blue: cut 1/4 head of red cabbage into chunks and add to 4 cups boiling water. stir in 2 tbsp. vinegar. let cool to room temperature and remove cabbage with a slotted spoon., jade green : peel the skin from 6 red onions and simmer in 2 cups water for 15 minutes; strain. add 3 tsp. white vinegar., faint green-yellow : peel the skin from 6 yellow apples. simmer in 1-1/2 cups water for 20 minutes; strain. add 2 tsp. white vinegar. simmer 4 oz. chopped fennel tops in 1-1/2 cups of water for 20 minutes; strain. add 2 tsp. white vinegar., orange : take the skin of 6 yellow onions and simmer in 2 cups water for 15 minutes; strain. add 3 tsp. white vinegar., faint red-orange : stir 2 tbsp. paprika into 1 cup boiling water; add 2 tsp. white vinegar., rich yellow: simmer 4 oz. chopped carrot tops in 1-1/2 cups water for 15 minutes; strain. add 2 tsp. white vinegar., mustard-yellow : stir 2 tsp. turmeric into 1 cup boiling water; add 2 tsp. white vinegar., various shades : steep 4 bags of chamomile or green tea in 1 cup boiling water for 5 minutes., pale yellow : chop 4 oz. goldenrod and simmer in 2 cups water for 20 minutes; strain. add 2 tsp. white vinegar., faint yellow : simmer the peels of 6 oranges in 1-1/2 cups water for 20 minutes; strain. add 2 tsp. vinegar., brown-gold: simmer 2 tbsp. dill seed in 1 cup water for 15 minutes; strain. add 2 tsp. white vinegar., brown: add 1 tbsp vinegar to 1 cup strong coffee., faint pink : chop 4 oz. amaranth flowers and simmer in 2 cups water; strain. add 2 tsp. white vinegar. simmer the skins from 6 avocados in 1-1/2 cup water for 20 minutes; strain. add 2 tsp. white vinegar. mix 1 cup pickled beet juice and 1 tbsp vinegar., dark pink: cut 1 medium beet into chunks and add to 4 cups boiling water. stir in 2 tbsp. vinegar and let cool to room temperature; remove beets., lavender : mix 1 cup grape juice and 1 tbsp vinegar.

lovely butternut squash soup with caramelized onions and apples, heart-healthy recipe ), ribs of celery,chopped, carrot,peeled and chopped, olive oil, butternut squash,peeled and seeded, garlic,minced, fresh oregano,chopped, water , more maybe needed, salt and pepper to taste (if desired), curry powder (more or less to taste), onion,large dice, granny smith apple,peeled and cored large dice, non-fat yogurt (optional), fresh dill,washed (optional), green onions (optional), in a soup pot , saute the onion, celery and carrot in the oil over medium heat until the onion is golden, about 5 to 6 minutes., add the squash and garlic cooking 5 minutes, stirring., add the oregano and stock and simmer about 15 minutes or until the veggies are soft., while the soup is cooking , place a saute pan at medium-high heat with 1/2 tsp of olive oil and saute the diced onions., cut the apple into a large dice and when the onions are golden, add to the pan, toss sauteing 2 to 3 minutes., add the curry and cook 1 minute. remove from the heat, add the dill (optional) and set aside., place all of the cooked veggies (except the curried onions and apple mix) and liquid from the pot in a blender or food processor and blend until smooth. more stock may be needed to adjust consistency., return to the soup pot and add the curried onion and apple. simmer for 2 minutes. season to taste and adjust consistency. serve hot or chilled., garnish with a dollop of yogurt and a sprig of fresh dill or onion tops.

egg yolks , at room temperature 30 minutes, whole milk, pure vanilla extract, sugar, divided, all-purpose flour, salt, egg whites , at room temperature 30 minutes, fine-quality 60% -cacao bittersweet chocolate, finely chopped, water, eggs, separated , at room temperature 30 minutes, salt, sugar, divided, unsweetened cocoa powder, hazelnuts (3 1/2 oz), egg whites , at room temperature 30 minutes, salt, cream of tartar, sugar, water, sugar, instant espresso powder, sugar, divided, water, egg whites , at room temperature 30 minutes, instant espresso powder, instant espresso powder, tablspoon pure vanilla extract, cream of tartar, salt, unsalted butter , cut into tablspoon pieces and softened, fine-quality 60% -cacao bittersweet chocolate, melted and cooled to lukewarm

beets, peeled and sliced, carrots, peeled and quartered, olive oil, sea salt, fresh pink grapefruit juice, fresh lemon juice, red wine vinegar, honey, ground ginger, soy sauce, olive oil, preheat oven to 400 degrees f (200 degrees cup)., aside 1/2 cup each of the beets and carrots for the dressing. place the remaining beets and carrots in a 9x13 inch baking dish, drizzle with 1 tbsp of olive oil, sprinkle with the sea salt, and toss to coat. cover the dish with aluminum foil., bake the vegetables in the preheated oven for 15 minutes., meanwhile , place the reserved beets and carrots into a blender. add the grapefruit juice, lemon juice, vinegar, honey, ginger, soy sauce, and remaining 1 tbsp olive oil. blend until smooth. after the vegetables have roasted for 15 minutes, stir in the citrus sauce, then recover, and continue cooking until the vegetables are tender, about 45 minutes more.

chocolate espresso cake, when it comes out of the oven the cake should still be moist - sticky even - in the middle. as it cools the cake will sink slightly and the crust will crisp., on cooling , the outside of the cake becomes sponge-like, whilst the center remains dense and fudgy., fine dark chocolate, chopped, a small espresso (about 3 tbsp very strong coffee), butter, diced, eggs, separated, golden caster sugar, cocoa powder, all-purpose flour, line the base of a 8-9 inch shallow springform cake pan with silicone baking parchment paper, buttering the pan lightly to hold it in place., melt the chopped chocolate in a heatproof bowl set over a pan of simmering water. as soon as it starts to soften, add the coffee and leave it for two or three minutes. stir very gently, then when the chocolate has melted add the butter. stir until it has melted., meanwhile , beat the egg whites with an electric mixer till stiff, then fold in the sugar. mix the baking powder with the cocoa powder and flour. remove the chocolate from the heat, quickly stir in the egg yolks, then slowly, firmly, and gently fold the melted chocolate into the egg whites. lastly sift in the flour and cocoa mixture., stir the mixture tenderly with a large metal spoon, taking care not to knock out any air. it should feel light and wobbly. do not overmix - just enough to fold in the flour. scoop into the lined pan and bake in an oven preheated to 350of for thirty-five minutes. leave to cool in its pan, then turn out.

raw chicken, cubed, conecuh sausage (or andouille will suffice in a pinch), sliced, shrimp, pre-cooked and peeled (reserved for last few minutes), chicken broth, louisiana or frank s hot sauce (depends on taste), tomato paste, diced tomatoes, undrained, chicken bouillon cubes, oregano, dried, basil, dried, garlic, minced, bay leaves, dried thyme, onion, chopped, bell pepper, chopped

olive oil, raw shrimp, peeled and cut into thirds, garlic clove, finely minced, fresh parsley, chopped, fresh ground black pepper, mozzarella cheese (fresh or otherwise, but not grated), marinara sauce (i use my my base for everything zippy ), fresh manicotti crepes (i use my fresh-made manicotti or cannelloni crepes shells)

two duck breasts , pans eared to medium rare, olive oil for sauteing, chopped fresh ginger, carrot sticks, shredded white cabbage, chicken stock, tamarind glaze , recipe follows, cornstarch, green onion crepes , any standard savory crepe recipe with the addition of finely chopped green onions, chopped green onions, for garnish, tamarind concentrate, ketchup, chili powder, water, molasses, minced garlic

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

oreo cookie lb tube cake, oreo cookies, flour, sugar, milk, shortening , butter flavored, salt, vanilla extract, eggs , large, chocolate glaze, semi-sweet chocolate pieces., shortening , butter flavored, milk, corn syrup, preheat oven to 350. grease and flour 9-inch fluted tube pan. cut each cookie into quarters. in large bowl, with mixer at low speed, beat flour and remaining ingredients except cookies and chocolate glaze until blended. increase speed to high; beat 2 minutes, scraping bowl. spoon about 3/4 cup batter into pan. gently stir cut-up cookies into remaining batter and spoon into same pan. bake 50 minutes or until cake springs back when lightly touched with finger (toothpick test won tsp work). cool cake in pan on wire rack 10 minutes; remove from pan; cool on rack. when cake is cool, prepare chocolate glaze. place rack with cake over large plate to catch drips, then pour warm glaze over top and side of cake. this cake freezes well and good cold from refrigerator. chocolate glaze: in 1-quart saucepan over low heat, heat chocolate pieces, shortening, milk and corn syrup, stirring constantly until melted and smooth.

instant yeast (2 1/2 tsp, or 4 oz), honey, warm water (divided ), bread flour (plus additional for dusting the work surface), whole wheat flour, kosher salt, extra virgin olive oil, cornmeal for sprinkling the baking pans, special equipment : baking pans or cookie sheets, pizza stone (optional), makes eight 6-7 inch pitas, procedure, combine the two flours in a medium bowl., whisk in 1/2 cup of the flour mixture and keep whisking until the mixture is very smooth. cover with plastic wrap and let sit in a warm place for 45 minutes to an hour, or until doubled and bubbly., stir the salt into the remaining flour mixture ., mix in the remaining flour , 3/4 cup water, and olive oil. stir until a shaggy dough forms., turn out dough onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic., lightly spray a large, clean bowl with cooking spray (or coat with olive oil). place the dough in the bowl and turn to coat in the oil. let sit in a warm spot for at least an hour, or until the dough has doubled in size., punch down the dough (it s fun) and cut into 8 fairly even pieces., lightly flour a work surface ., roll each dough piece into a ball between your hands. flatten 1 of the dough balls , then roll out on your floured work surface to 6-7 inches in diameter. transfer the pita to the cornmeal-dusted baking sheet. repeat with each dough ball., let the dough rest, loosely covered with a clean kitchen towel, for 30 minutes., if you are baking your pita on a pizza stone , place the stone on the oven floor, and remove the middle oven rack (move the second oven rack to the top position, out of the way). if you don tsp have pizza stone, remove the top oven rack, and place the second rack in the lower middle position., preheat the oven to 500of., transfer the pitas , two at a time, to the pizza stone or oven rack. bake for 2 minutes on 1 side, gently flip with tongs or a long spatula, and bake on the other for 1 minute., pita to a cooling rack. cool for 1-2 minutes, then stack to keep warm.

a 4-rib standing rib roast (trimmed weight about 10 to 10 1/2 lb), black peppercorns, ground coarse, dried green peppercorns (available at specialty foods shops), ground coarse, white peppercorns, ground coarse, whole allspice, ground coarse, dried thyme, coarse salt, very small carrots, peeled, trimmed , blanched in boiling salted water for 4 minutes, and refreshed under cold water, head of garlic, separated into cloves, blanched in boiling water for 5 minutes, refreshed under cold water, and peeled, shallots , blanched in boiling water for 3 minutes, refreshed under cold water, and peeled, dry red wine, canned beef broth, madeira, arrowroot, dijon-style mustard, fresh thyme sprigs for garnish

standing rib roast (trimmed weight about 10 to 10 1/2 lb, 4-ribs), black peppercorns, ground coarse, dried green peppercorns, ground coarse, white peppercorns, ground coarse, whole allspice, ground coarse, dried thyme, coarse salt, baby carrots, peeled, trimmed , blanched in boiling salted water for 4 minutes, and refreshed under cold water, head garlic, separated into cloves, blanched in boiling water for 5 minutes, refreshed under cold water, and peel, shallot , blanched in boiling water for 3 minutes, refreshed under cold water, and peeled, dry red wine, canned beef broth, madeira wine, arrowroot, dijon-style mustard, fresh thyme sprig (to garnish )

jalapeno and pepper grits, jalapenos, diced , remove seeds (for sissies), red bell pepper (diced ), poblano pepper (diced ), onion (diced ), cheddar cheese (grated ), water, monteray jack (grated ), grits, eggs (beaten ), butter, salt to taste, bring water to a boil. add grits and simmer for 5 minutes. (for thinner grits, add more water.) set aside. melt butter in a large skillet over medium high heat; add peppers and onion. saute until tender, about 5 minutes. add to grits, along with cheeses. add eggs and season with salt. pour into a 2-quart casserole and refrigerate until ready to cook. bake in a preheated 350 degree oven for 25 minutes, or until set. serve immediately.

new potato, cut into 1/2 inch dice, olive oil (for sprinkling ), shelled fresh peas, blanched for 1 minute, asparagus spear, 2 inch cuts,blanched for 2 minutes, roughly chopped swiss chard, blanched for 2 minutes, sliced leek, white part only,blanched for 2 minutes, shelled fresh fava beans, blanched for 2 minutes and peeled, chopped fresh mint, chopped fresh basil, heavy cream, lemon , juice of, salt & freshly ground black pepper, to taste, dry white breadcrumb , toasted until golden, chopped garlic, chopped shallot, olive oil, boneless salmon fillets (skin intact), extra olive oil (for the fish), chopped parsley (for garnish )