How to make Crepes

Start out with about 2 Tbsp of batter in your nonstick pan. Spread it around quickly and heat on one side until golden on bottom.

Have ingredients like nutella, peanut butter,

whipped cream, bananas, strawberries, etc

ready to go.

Spread Nutella & Peanut butter over warm crepe, then arrange the fruit in middle.

Spray whip cream over the fruit, and fold over the sides of the crepe. Garnish on top is optional :)

Batter Recipe:

• 1 Cup Flour
• 1 1/2 Cups Milk
• 2 Eggs
• 2 Tbsp Sugar
• 1 Tbsp Oil

Mix all thoroughly and your ready to go!

Taking the Tofu Pledge? Free Recipe from Nasoya~

Recipie #4-

December 18th, 2009

Chicken Satay

2 Garlic Cloves

2 oz Grated Ginger Root

2 oz Brown Sugar

3 oz Sesame Oil

1 fl oz Soy Sauce

1 lb Boneless skinless chicken breasts

1. Soak 36 bamboo skewers overnight.

2. Place first 5 ingredients in blender, and blend well.

3. Cut chicken into shin strips lengthwise.

4. Place in a bowl and marinate in blender mixture for 15 min. (In refrigerator)

5. Thread marinated chicken onto skewers.

6. Grill approximately 2 minutes on each side until chicken is thoroughly cooked.

7. Serve warm with peanut dipping sauce.

Peanut Sauce

4 fl oz Water

3 Garlic Cloves

8 oz Peanut butter

4 fl oz Coconut Milk

2.5 tbsp Honey

2.5 tbsp Lemon Juice

2.5 tbsp Soy Sauce

Hot Pepper Sauce- to taste

1. Bring water to a boil, add chopped garlic. Simmer 1 minute.

2. Add the peanut butter and coconut milk. Cook over medium heat for 2-3 minutes.

3. Stir in the honey, lemon juice, soy sauce, and hot pepper sauce. Remove from heat. Cool.

Recipie #3-

December 17th-

Crepes

Makes about 36 crepes

8 oz Flour

1 tsp. Salt

6 Eggs

1 pt. Milk

1 1/2 oz Browned Butter

Oil as

needed

1.

Whisk together flour, salt, and eggs. Gradually mix in the milk to make a smooth batter.

2. Strain the batter through a fine sieve and whisk in the browned butter.

3. Cover with plastic wrap and let rest for 30 minutes at room temperature.

4. Heat a 5 1/2 inch crepe pan over moderate heat. Lightly oil the pan. Add about 2-3 Tbsp. of the batter and swirl to coat the bottom of the pan with a thin layer. Pour off any excess. Cook until the edges are brown and the bottom is golden. Flip over and cook another minute.

5. Place the crepe on a wire rack to cool. Fill with desired fillings. (Mine was a mixture of whipped cream and blackberry preserves.)

Recipie #2-

December 17th, 2009

Spinach Boreks

2lb Spinach

4 oz Butter

4 oz Onions- chopped fine

1 oz scallions- chopped fine

1 0z dill weed- chopped

1 lb fetta cheese

salt- to taste

pepper- to taste

25 sheets thawed Phyllo Dough

8 oz Melted Butter

1. Trim, wash, and steam/ boil the spinach until thoroughly wilted.

2. Drain, cool under cold running water, then squeeze dry. Chop fine.

3. Heat butter in saute pan. Saute onions and scallions over low heat until soft.

4. Remove from heat and add spinach and dill. Mix to coat the spinach lightly with butter.

5. Mix in the cheese.

6. Season to taste with salt and pepper.

7. Unwrap phyllo dough and unfold the sheets to cut them lengthwise. They should be long strips now. Keep them covered to prevent drying.

8. Taking one sheet at a time, brush with melted butter. (Both sides)

9. Put a small mound of spinach mixture towards the bottom of the strip and a little to one side.

10. Fold into triangular packets by folding the lower right corner over the spinach and lining it up with the other side of the dough. Keep folding making right angle triangles as you go.

11. Arrange on baking sheets with loose ends of dough tucked on the bottom.

12. Bake at 375 degrees untill golden brown and crisp, about 15 min. (Book said 20-25min.)

13. Serve warm.

Recipie #1-

December 16th, 2009

Stuffed Mushrooms with Cheese (Pg. 767)

Makes 36 Pieces

15 oz Onion

2 oz Shallot

2/3 oz Garlic

1/3 oz Italian Parsley

1 1/2 oz Chives

5 fl oz Olive Oil

3 oz Bread Crumbs

36 Large Mushrooms

3 fl oz Lemon Juice

1 fl oz Butter

Salt as needed

5 oz Swiss Cheese- grated

1. Finely chop the onion, shallot, garlic, parsley, and chives.

2. Sweat the onion, shallot, & garlic in the olive oil. Once cooked, add the herbs and bread crumbs. Season to taste.

3. Remove stems from mushrooms. Place mushrooms in a ot of water , add lemon juice, butter & salt. Bring to a boil and allow to boil for a few minutes until tender. Remove pan from heat. Drain.

4. Once cool enough to handle, arrange hollow side up on a pan. Fill with onion mixture, then sprinkle with cheese. Brown under broiler until hot and cheese has melted.