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Ham, leek and mushroom crêpes with Parmesan cheese sauce recipe

Ham, leek and mushroom crêpes with Parmesan cheese sauce recipe



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  • Recipes
  • Dish type
  • Pancakes
  • Savoury pancakes

Make your favourite crepes into a satisfying dinner with this easy savoury crepe recipe. Try shredded leftover chicken instead of ham for a tasty variation, perfect for using leftover chicken from a roast.


Essex, England, UK

13 people made this

IngredientsMakes: 6 crepes

  • 100g plain flour
  • 1/4 teaspoon salt
  • 225ml milk
  • 1 egg
  • 20g butter
  • 2 leeks, thinly sliced
  • 200g mushrooms, chopped
  • 6 slices ham
  • 225ml whipping cream
  • 60g butter
  • 75g grated Parmesan cheese
  • 1/4 teaspoon ground nutmeg
  • salt to taste

MethodPrep:20min ›Cook:20min ›Ready in:40min

  1. For the crepe batter: Combine flour and salt in a bowl. Make a well in the centre of the flour and add the milk and egg. Beat well to combine. Set the batter aside.
  2. Prepare the filling: Heat the butter in a frying pan over medium heat. Add the leek and mushrooms. Gently fry until soft, about 10 minutes. Keep over a low heat to stay warm whilst you prepare the crepes and sauce.
  3. Prepare the sauce: In a medium saucepan combine cream, butter, Parmesan and nutmeg. Cook over medium low heat until smooth. Remove from heat and season to taste. Sauce will thicken upon standing.
  4. Heat a lightly oiled frying pan over medium high heat. Pour the crêpe batter onto the pan, using approximately 60ml (2 fl oz) for each crêpe. Tilt the pan in a circular motion so that the batter coats the surface evenly.
  5. Cook the crêpe for about 2 minutes, until the bottom is light brown. Loosen with a flexible spatula or fish-slice, flip over and cook the other side. Take a spoonful of sauce and spread it over the crepe. Sprinkle one-half of the crepe with some of the leek-mushroom mixture. Lay a slice of ham on top, then fold the crepe in half, then in half again to form a triangle. Repeat until all the batter is used.
  6. Serve each crepe with a generous drizzle of Parmesan cheese sauce. Enjoy!

Video

Three ways with crepes

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

Very tasty and filling dinner !-26 Feb 2013


Recipe Summary

  • 2 cups flour
  • 1 cup cold water
  • 4 eggs
  • 2 tablespoons melted butter
  • ½ teaspoon salt
  • 4 tablespoons butter
  • ½ cup chopped green onion
  • ¾ cup dry sherry
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 3 cups fresh crabmeat, cooked and diced
  • 4 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 2 cups hot milk
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ cup heavy cream
  • 2 egg yolks
  • 1 cup grated Swiss cheese

Place flour, water, eggs, 2 tablespoons melted butter, and 1/2 teaspoon salt into a blender. Cover and blend for 2 minutes. Chill batter in refrigerator for two hours.

Heat an oiled, non-stick skillet over medium heat. Pour in enough of the chilled batter to cover half of the skillet. Tip and rotate the skillet until the batter covers the entire area. Cook until the batter turns from wet to moist, and the edges begin to curl away from the sides of the skillet. Turn the crepe over, and continue cooking until lightly golden on the other side. Place the crepe onto a plate, and cover with a kitchen towel to keep moist. Repeat with the remaining batter, lightly oiling the skillet as needed to keep the crepes from sticking.

Cook and stir green onions with 4 tablespoons butter in a skillet over medium-high heat until tender, 3 to 5 minutes. Add sherry, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper stir to combine. Mix in crab.

Melt 4 tablespoons butter in a saucepan over medium-high heat. Whisk in flour. Add milk, 1/4 salt, and 1/4 teaspoon ground black pepper bring to a boil for 1 minute. Remove from heat.

Beat heavy cream and egg yolks together in a small bowl. Gradually add egg mixture to butter-flour mixture, stirring constantly. Fold in grated cheese to form a thick sauce.

Pour sauce into crab meat mixture, reserving 1 cup of the sauce stir to combine.

Lay out one crepe on a flat surface. Spoon 2 heaping spoonfuls of crab mixture at one end of the crepe, then roll crepe up around the filling. Repeat with remaining crepes. Top each with reserved cheese sauce and serve.


Crepes with creamy chicken and mushroom filling

Crepes stuffed with creamy chicken and mushroom filling – these crepes are made from scratch, and the savory filling makes them a perfect dinner!

I once had delicious crepes with creamy chicken and mushroom filling in a small French bakery, and they were so good, I’ve craved them ever since and always wanted to reproduce them. This is my attempt to do so – and I am very happy with the result!

What makes this crepe filling especially flavorful is adding a little bit of chicken bouillon cube to the sauce. Add just enough to make the white creamy sauce flavorful, but without creating an overwhelming chicken flavor.

I don’t like complicated recipes, and this recipe is no exception – the chicken and mushroom crepe filling is very simple to make, yet delicious and sophisticated in flavor! I so much enjoyed the creamy Portobello and chicken combination that I will definitely use it in some other dish, such as pasta.


Ham, leek and mushroom crêpes with Parmesan cheese sauce recipe - Recipes



Tender crepes are filled with chicken in a creamy sauce and finished with golden melted cheese.

This recipe makes enough filling for about eight 18cm diameter crepes. We use poached chicken in the filling (see instructions below) but any type of cooked chicken could be used.

If desired, the filled crepes can be covered and stored in the refrigerator for a few hours before baking.

Crepes
8 crepes (we use this crepe recipe)

Chicken Filling
130g (1/2 cup) condensed cream of chicken soup
50g (2 1/2 tablespoons) mayonnaise
50ml (2 1/2 tablespoons) cream (35 percent fat)
1 teaspoon curry powder
30g (1 1/2 tablespoons) grated onion
1 1/2 teaspoons lemon juice
Salt and pepper
400g (about 2 1/2 cups, lightly packed) cooked chicken, chopped into bite-sized pieces

Topping
120g (1 rounded cup, firmly packed) grated tasty cheddar cheese
84ml (1/3 cup) cream (35 percent fat)

Preheat oven to 200 degrees Celsius (180 degrees Celsius fan-forced).

Stir soup, mayonnaise, cream, curry powder, onion, lemon juice, salt and pepper together in a large bowl until combined. Stir in the chopped chicken.

Divide filling evenly among eight crepes (about one rounded 1/4 cup of filling per crepe). © exclusivelyfood.com.au

Place the filling on the bottom half of the crepe and form the filling into a log shape. Fold in the sides of the crepe.


Roll crepe up to enclose filling.

Place filled crepes close together, seam side down in a baking dish.

Sprinkle with grated cheese and drizzle with cream.

Bake for about 25-30 minutes, or until cheese is golden and bubbling and crepes are heated through. Serve hot.

Poached Chicken
This method of cooking produces moist, tender chicken.

1.5kg chicken, fresh or defrosted
1 small onion, peeled and roughly chopped
Salt and pepper

Rinse inside the chicken with cold tap water. Cut off any excess fat around the cavity of the chicken. Place chicken, breast side down, in a large saucepan. Add onion, salt, pepper, and enough water to just cover the chicken.

Place saucepan over high heat, cover, and bring to the boil. Once boiling, reduce heat so that the water is simmering. Simmer for about 1 hour or until chicken is cooked. Remove saucepan from heat and set aside for 15 minutes.

Remove chicken from poaching liquid, place in a covered container and refrigerate until cool enough to handle (about 40 minutes).


Spinach crepes with ham sauce

Crepes Of Great

Whether they’re sweet or savory, crepes have always intrigued and intimidated me.

I’m always afraid I can’t keep them in tact (no crepe skills) which is likely why only recently I found the encouragement to make them later in life. Thanks to this recipe my partner Joe showed me firsthand that crepes are actually doable without a fancy crepe pan or cooking classes!

Crepes originate from Western France and they are celebrated every February 2nd during e jour des crêpes or “the day of the crepe.”

Growing up I don’t remember eating these crepes with ham sauce but I do remember dreaming about every kid’s treasured hammy story “Green Eggs and Ham.” You can enjoy a video short of that below.

This recipe hails from my Cousin Julie’s kitchen and I’m pegging it at circa 1970s or 80s. Julie wrote the recipe on her special stationery to my Mom “Betty,” and I’ve included a scan of the original below!

❤ If you’re fast-tracking this recipe while the crepe batter is chilling in the fridge you can continue on to prepare the filling and ham sauce. Or you can enjoy a mimosa and some conversation with your friends and family while the party crescendoes.

❤ Depending on the size of your pour you may have some leftover crepes. You can refrigerate them to enjoy a day or two later or… we froze a few of ours by placing a sheet of waxed paper between each crepe then placing the stack in an air tight, freezer-safe bag.

Total prep: About 90-120 minutes (including 1 hour for the crepe batter to chill)

ii. Ingredients

for the crepes:
1 cup | flour, sifted
½ teaspoon | baking powder
¼ – ½ teaspoon | salt
2 | cage free eggs
1 cup | milk
¼ teaspoon | nutmeg

for the filling:
1 cup | onion, chopped
2 tablespoons | unsalted butter (give Falfurrias brand a try per my Grandmother “Nanny”)
10 ounce package | frozen spinach, thawed
1 cup | swiss cheese, diced
2 teaspoons | dijon mustard
¼ teaspoon | salt
¼ teaspoon | nutmeg

for the ham sauce:
2 tablespoons | Mmmmmore unsalted butter
2 tablespoons | flour
¼ teaspoon | salt
1 cup | milk
½ cup | half and half
2 teaspoons | dijon mustard
1 ½ cups (about ½ pound) | ham, cooked and diced
to garnish | green onions, chopped (optional)

iii. What To Do

Prepare The Crepes: 1) Combine by hand the flour, baking powder, and salt in a medium-sized bowl and set aside. 2) In a separate bowl beat the eggs and milk together then add to the flour mixture. 3) Refrigerate 1 hour or overnight, if you’re preparing this ahead of time. 4) Over medium-low heat (we used gas) melt some butter in a flat pan or crepe pan. 5) Pour 3 tablespoons of the batter all at once into the heated pan and let it sit a few seconds. Carefully rotate, flip and cool a bit more on the second side. Transfer the crepe onto a plate until ready to use. Continue cooking and stacking until you’ll all out of batter, making about 12 crepes. If you’re lucky the crepes will turn out something like this:

Prepare The Filling: 1) In a larger pan over medium-high heat, sauté the onion in butter. 2) Add the spinach and cook until the moisture evaporates. 3) Stir in the swiss cheese, mustard, salt and nutmeg. 4) Preheat your oven to 350°F. 5) Fill the crepes using ¼ cup of the filling for each, roll ’em up, and arrange them in a lightly buttered casserole dish. You can place them in a chafing dish if you’re serving right away.

Prepare The Ham Sauce: 1) In your crepe pan, melt butter and stir in the flour and salt. 2) Add the milk, half and half and the mustard. 3) Cook, stirring constantly until thickened. 4) Fold in the diced ham and heat until warm. 5) Pour the ham sauce over the crepes and “warm up the whole business at once in the oven” as Julie wrote below, about 10-15 minutes or heat in the chafing dish (per above).

We sprinkled some chopped green onions on top to serve (optional).

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

Who is “Julie Mueller”

Julie is more than my 1st Cousin she has been like my 2nd Mom. Julie had a heart bigger than Texas and I can still hear her signature “infectious” laugh which would instantly brighten any room.

Julie was known for having the impeccable skill of a master entertainer and with that the tastiest of foods were always to be enjoyed by all! I always thought of Julie as my very own Martha Stewart as she was crafty well beyond the kitchen across mediums like needlepoint, painting, furniture restoration and being a wonderful decorator and story teller. Whether by design or accident, Julie taught me to never underestimate the loving power and influence of a Cousin!

You’ll find several of Julie’s recipes, photos, and stories here at Betty’s Cook Nook. Her memory lives on in those who knew her and I’m happy to share some of her favorite foods with you.


Contents

The cuisine of Italy has many unique dishes and foods.

Zuppe e salse (soups and sauces) Edit

    – an Italian soup that was originally a peasant food. Historically, its primary ingredients were water, stale bread, onion, tomato and olive oil, [8] along with various vegetables and leftover foods that may have been available. [9][10]
  • Agghiotta di lumache (Sicilian snail soup) broth based seafood stew, served with grilled bread
  • Grine sauce
  • Minestra di pasta con pesce – a meat-based sauce commonly served with pasta
  • Boreto
  • Minestra di fagioli

Pane (bread) Edit

Common pizzas Edit

    – an Italian seafood pizza that may be served with scampi, mussels or squid [11] – folded over dough usually filled with ricotta and other ingredients – a pizza based on rosemary and olive oil, sometimes served with prosciutto, usually served as appetizer
  • Pizza ai funghi e salsiccia – pizza with mushroom and sausage or boscaiola, with mozzarella, mushrooms and sausages, with or without tomato – (Italian for pizza by the slice — literally "by the cut") [12] is a variety of pizza baked in large rectangular trays, [13] and generally sold in rectangular or square slices by weight, with prices marked per kilogram or per 100 grams. [14] This type of pizza was invented in Rome, Italy, and is common throughout Italy. [15] – (four cheese pizza) with four different cheeses, typically Parmesan, Gorgonzola, Ricotta and Mozzarella (sometimes melted together, sometimes in sectors), with (rossa, red) or without tomato sauce (bianca, white) [16]
  • Pizza alla napoletana (or Neapolitan) – tomato, mozzarella and anchovy – with tomato, mozzarella, mushrooms, artichokes, black and green olives – tomato and mozzarella
  • Pizza marinara – tomato, oregano and garlic – tomato, mozzarella and onions (four seasons pizza) – based on tomato and divided in four sectors, one for each season:
  • Pizza romana (Roman pizza) – tomato, mozzarella, capers and anchovy
  • Pizza siciliana (Sicilian pizza) – tomato, mozzarella, capers, olive and anchovy

Pasta varieties Edit

Pasta dishes Edit

  • Bucatini all'Amatriciana, bucatini coi funghi, bucatini alla Sorrentina
  • Cannelloni al ragù, cannelloni ai carciofi
  • Linguine alle vongole - with clam sauce
  • Pansotti alla genovese – a type of huge ravioli
  • Pasta al pesto , rigatoni al forno con salsa aurora
  • Spaghetti alla Carrettiera, Spaghetti bolognese, Spaghetti al nero di seppia, spaghetti alla Puttanesca, Spaghetti con la bottarga, spaghetti all' aglio, olio e peperoncino, spaghetti indiavolati, Spaghetti Siracusani, spaghetti alla carbonara
  • Tagliatelle alla boscaiola, Tagliatelle ai carciofi, Tagliatelle ai funghi, Tagliatelle al pomodoro, Tagliatelle al sugo di lepre, Tagliatelle al ragù
  • Tortelloni alla zucca
  • Tortellini, Cjarsons
  • Tortelloni ricotta and spinaci
  • Trofie al pesto, trofie al sugo di noci

Rice dishes Edit

Rice (riso) dishes are very common in Northern Italy, especially in the Lombardia and Veneto regions, though rice dishes are found throughout the country.


Parmesan Crisp Salad Bowls

No dishes required because you’ll eat your salad AND your salad bowl! How cool!

You’ve probably seen parmesan crisps in the grocery store, but you probably haven’t seen parmesan crisps in the shape of salad bowls. Not only do these bowls look incredible, but they are absolutely delicious, crispy, salty, cheesy accents to really any salad.

My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!

Makes: 1 parm crisp salad bowl

The Ingredients

1/3 cup coarsely grated Parmigiano-Reggiano

*You’ll need an 8-10” nonstick omelet pan, a water glass, and a plate

The Steps

Place a water glass, upside down, on a plate.

Use a nonstick 8-inch omelet pan (you can also use a 10-inch skillet and increase the amount of cheese by a small handful).

Evenly spread 1/3 cup of Parmigiano-Reggiano in the bottom of the skillet. Turn heat on medium-high and let cheese cook for 5-8 minutes. The cheese will bubble and slowly turn golden brown. Once the cheese passes light golden brown and turns true golden brown (see video for help!), slide cheese disk out of pan and onto the bottom of the water glass. The cheese disk will form around the bottom of the water glass into the shape of a bowl. Let cheese cool and harden for 3 minutes before adding salad to parmesan bowl!

Store parm crisp bowls at room temperature for up to 3 days.

The Steps with Video

My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!

Leave a Reply Cancel reply


Pancakes, Waffles, and French Toast

Classic Buttermilk Pancakes
Blueberry Buttermilk Pancakes
Graham Buttermilk Pancakes
Fluffy Cornmeal Pancakes
Syrups and Other Toppings
Butter Pecan Maple Syrup
Berry Maple Syrup
Apple-Cinnamon Maple Syrup
Whipped Cream
Maple Butter
Apple-Cranberry Topping
Pear-Blackberry Topping
Plum-Apricot Topping
Lemon Ricotta Pancakes
Dutch Baby
Yeasted Waffles
Blueberry Yeasted Waffles
Ham and Cheese Waffles
French Toast
Extra-Crisp French Toast
Almond-Crusted French Toast
Pecan-Rum French Toast
Crêpes with Sugar and Lemon
Crêpes with Bananas and Nutella
Crêpes with Chocolate and Orange
Cheese Blintzes with Raspberry Sauce


All Purpose Pizza Dough

Using a stand mixer: Combine the flour and salt and add it to the yeast mixture all at once. Mix it together using the paddle attachment, then change to the dough hook. Knead at low speed for 2 minutes, then turn up to medium speed and knead until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. Hold on to the machine if it bounces around. Turn out onto a clean work surface and knead by hand for 2 or 3 minutes longer. The dough should be smooth and elastic. When you press it with your finger it should slowly spring back, and it should not feel tacky. Kneading the dough by hand: Mix together the yeast, honey, water and olive oil as directed in a medium-size or large bowl. Combine the flour and salt. Fold in the flour a cup at a time using a large wooden spoon. As soon as you can scrape the dough out in one piece, scrape it onto a lightly floured work surface and knead it for 10 minutes, adding flour as necessary until the dough is smooth and elastic. Using a food processor: Mix together the yeast, honey, water and olive oil in a small bowl or measuring cup. Place the flour and salt in a food processor fitted with the steel blade. Pulse once or twice. Then, with the machine running, pour in the yeast mixture. Process until the dough forms a ball on the blades. Remove the dough from the processor and knead it on a lightly floured surface for a couple of minutes, adding flour as necessary, until it is smooth and elastic.

Transfer the dough to a clean, lightly oiled bowl, rounded side down first, then rounded side up. Cover the bowl tightly with plastic wrap, and leave it in a warm spot to rise for 30 minutes (you can leave it for up to an hour). When it is ready the dough will stretch as it is gently pulled.

Divide the dough into 2 to 4 equal balls, depending on how large you want your pizzas to be. Shape each ball by gently pulling down the sides of the dough and tucking each pull under the bottom of the ball, working round and round the ball 4 or 5 times. Then, on a smooth, unfloured surface, roll the ball around under your palm until the ball feels smooth and firm, about 1 minute. Put the balls on a tray or platter, cover with pan-sprayed plastic wrap or a damp towel, and leave them to rest for at least 30 minutes. At this point, the dough balls can be covered with plastic wrap and refrigerated for 1 to 2 days. You will need to punch them down again when you are ready to roll out the pizzas.

Preheat the oven to 500 degrees F. Place a pizza stone in the oven to heat. In the meantime, press out the dough. Place a ball of dough on a lightly floured surface. While turning the dough, press down on its center with the heel of your hand, gradually spreading it out to a circle 7 to 8 inches in diameter for small pizzas, 12 to 14 for larger pizzas. Alternatively, use a rolling pin to get an even circle. With your fingers, form a slightly thicker raised rim around edge of the circle. Brush everything but the rim with a little olive oil, then top the pizza as you like. You can transfer the pizza to a lightly oiled pizza pan if you like, or bake it directly on the stone.

Depending on your taste, spread the dough with marinara sauce or pesto sauce (about 2 tablespoons for small pizzas, 1/4 to 1/3 cup for larger ones). If you don’t have sauce, a can of tomatoes, drained, chopped, and seasoned with salt and chopped sautéed garlic, will do. Top with the shredded or grated cheeses of your choice (I like a mixture of mozzarella and fontina). Add thinly sliced vegetables such as Roma tomatoes, pitted olives, red peppers, or red onions sautéed sliced vegetables such as mushrooms, eggplant, zucchini, or artichoke hearts thinly sliced cured meats such as pepperoni or prosciutto or small pieces of lightly cooked chicken or shrimp. Add a lightly sprinkling of grated Parmesan or crumbled goat cheese or blue cheese and some minced or julienned fresh herbs such as basil or oregano or dried herbs such as thyme, oregano, or herbes de Provence.

Dust a pizza paddle (also called a baker’s peel) with semolina and slip it under the pizza. Slide the pizza onto the baking stone or into the pizza pan (or place the pizza pan on the stone – the heat from the stone will help it achieve a crisp crust). Bake until the cheese topping is bubbling and the rim of the crust is deep golden brown, about 10 minutes.
Use the pizza paddle to slide the pizza out of the oven and onto a cutting board. Use a pizza cutter or a sharp knife to cut the pizza into slices and serve immediately.


Ham, leek and mushroom crêpes with Parmesan cheese sauce recipe - Recipes


Total Time: 5 minutes (each)
Makes: about ½ cup (each) (more&hellip)

Cinnamon Glazed Almonds
Active Time: 5 minutes
Total Time: 25 minutes • Serves: 4 (more&hellip)


Active Time: 25 minutes • Total Time: 25 minutes • Serves: 6 (more&hellip)


Active Time: 25 minutes • Total Time: 40 minutes plus chilling • Serves: 8 (more&hellip)


Active Time: 15 minutes • Total Time: 27 minutes plus cooling and chilling • Makes: 16 bars (more&hellip)


Crab Legs with Dipping Sauces


Don’t let crab legs intimidate you, they’re very easy to prepare. Frozen crab legs are pre-cooked and essentially just need to be reheated in the oven or boiled. Depending on the size and type of crab legs, adjust the cooking time as necessary. Plan for about 1 to 1-1/2 pounds of frozen pre-cooked crab legs to serve 2.

Bake: Preheat oven to 350°F. In a large baking dish or pan, add 3 minced garlic cloves, 1 sliced lemon, several parsley sprigs and 1 bay leaf. Add the crab legs and pour 3 cups beer or water over the legs. Bake 10 minutes or until heated through.

Boil: Heat a large, covered saucepot of salted water to a boil over high heat. Submerge the crab legs in the water, cover and cook 5 minutes or until heated through.

Transfer the hot crab legs to a large bowl, cover with a clean dish towel to keep warm and serve.

Removing crabmeat from the shells can be a bit tricky. Breaking the crab legs at the joints loosens crabmeat free from the cartilage, helping to remove the meat in whole pieces. Follow these simple steps to enjoy every last morsel.

1. Break crab legs apart at their joints.

2. Use scissors to cut through the shells lengthwise to expose the crabmeat.

3. Extract the crabmeat from the shells with a seafood fork.

Enjoy the succulent crabmeat dipped in Clarified Butter, Warm Dill Mayo or Lemon-Butter Sauce (recipes follow). Use crabmeat in soup, chowder or gumbo to create appetizers such as dips, crab cakes or spring rolls tossed into pasta or risotto.

Crabmeat is also delicious served chilled. Simply thaw crab legs in the refrigerator overnight, or place the unopened plastic bag in a large bowl of cold water for about 30 minutes or until the crabmeat is thawed. Use to make crab salad, top a cobb salad, or in sushi serve in a martini glass with lettuce, chopped celery and cocktail sauce.

Clarified Butter
In small saucepot, heat 1 cup unsalted butter (2 sticks), cut into small pieces, over low heat 2 minutes or until melted. (Or, heat butter in small microwave-safe bowl in microwave oven on high 1-1/2 minutes or until melted.) With large spoon, skim off and discard foam from top of melted butter. Makes about 1 cup.

Active Time: 5 minutes • Total Time: 7 minutes • Serves: 8 (more&hellip)


Active Time: 10 minutes • Total Time: 20 minutes • Serves: 4 (more&hellip)


Active Time: 15 minutes • Total Time: 27 minutes • Serves: 8 (more&hellip)


4-Ingredient Slow Cooker Pot Roast

Active Time: 15 minutes • Total Time: 5 hours 15 minutes • Serves: 6 (more&hellip)

Active time: 35 minutes Total Time: 1 hour • Serves: 4 (more&hellip)

Caesar Sliders on a Stick
Total time: 30 Min. • Serves: 4 (more&hellip)


One-Pan Oktoberfest Dinner

Active Time: 10 minutes Total Time: 55 minutes Serves: 4

1 pound red potatoes, quartered
1 large red onion, halved and cut into 1/4-inch wedges
2 tablespoons Schnucks vegetable oil
1 teaspoon caraway seeds
1 teaspoon chopped fresh sage
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 bag (1 pound) sauerkraut, drained
4 uncooked bratwurst sausages
1 bottle (12 ounces) Oktoberfest-style beer
1/2 cup spicy brown mustard
1 medium Fuji or Gala apple, cored and finely chopped
1/4 cup ready to serve real bacon bits (optional)

Preheat oven to 425°F. In large bowl, toss potatoes, onion, 1 1/2 tablespoons oil, caraway seeds, sage, salt and pepper arrange in single layer on large rimmed baking pan. Bake 20 minutes.

In small bowl, stir mustard and 1/2 cup beer until well combined. Brush bratwurst with remaining 1/2 tablespoon oil. Push potato mixture to 1 side of pan place sauerkraut on opposite side of pan. Place bratwurst on top of sauerkraut pour remaining 1 cup beer over bratwurst and sauerkraut. Bake 25 minutes or until internal temperature of bratwurst reaches 160°F.

Serve bratwurst drizzled with mustard mixture along with sauerkraut and potato mixture garnish with apple and bacon, if desired.

Each serving: about 596 calories, 32 g total fat (11 g saturated), 75 mg cholesterol, 2090 mg sodium, 41 g carbohydrate, 8 g fiber, 9 g sugars, 23 g protein


9 cups crispy rice cereal squares
1 cup semi-sweet chocolate chips
½ cup peanut butter
¼ cup butter or margarine
1 teaspoon Schnucks pure vanilla extract
1¾ cups Schnucks powdered sugar
M&M’s®
raisins

1. Into large bowl, measure cereal set aside.

2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter, uncovered, on High 1 minute stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

3. Add powdered sugar. Seal bag shake until well coated. Spread on waxed paper to cool.

4. Add a few spoonfuls of M&M’s and raisins. Store in airtight container.


Grilled Fish Tacos with Seasoned Sour Cream

Active Time: 15 minutes
Total Time: 20 minutes • Serves: 4 (more&hellip)


Prep: 5 minutes • Makes: about 6 cups


2 cups Schnucks vitamin D whole milk
1 cup malted milk balls
1/2 cup chocolate syrup
1 teaspoon instant espresso or coffee powder
4 cups Schnucks premium vanilla ice cream

In blender, blend milk, malted milk balls, syrup and espresso powder until smooth. Add ice cream and blend until smooth.

Approximate nutritional values per serving (1 cup): 377 Calories, 16g Fat (11g Saturated), 50mg Cholesterol, 173mg Sodium, 55g Carbohydrates, 1g Fiber, 7g Protein






Quick Skillet Jarlsberg Swiss Cheese Dip


2 pounds Jarlsberg cheese, shredded
8 ounces cream cheese
1/4 cup pale ale
pinch smoked paprika

Stir together all ingredients. Transfer to cast iron skillet. Bake at 350°F for 20 minutes or until cheese melts. Serve with your favorite crackers or sliced baguette.

Chef Tips
Garnish with fresh rosemary leaves.

Cheese mixture can be divided into smaller cast iron skillets, then baked as needed to serve hot.

Total Time: 45 minutes
Serves: 6 (more&hellip)


Wild Rice & Butternut Squash Stuffing

Total Time: 1 hour 10 minutes
Serves: 12 (more&hellip)


Total Time: 2 hours 30 minutes
Makes: about 45 pierogies (more&hellip)


Wild Rice Stuffed Turkey with Sage Gravy

Total Time: 3 hours 5 minutes
Serves: 12 (more&hellip)


Total Time: 55 minutes
Serves: 4 (more&hellip)


Baked Stuffed Apples with Honey-Mascarpone

Total Time: 1 hour 20 minutes plus cooling • Serves: 6 (more&hellip)


Chocolate Hazelnut Beignets

Total Time: 1 hour 15 minutes plus standing
Makes: 4 dozen beignets (more&hellip)



What’s the Difference between Broccoli, Broccolini and Broccoli Rabe?
Broccoli is a member of the cabbage family. While most often used for its large florets, the entire plant is edible. Broccolini is a hybrid vegetable that is a cross between broccoli and Chinese broccoli. It has smaller florets, edible leaves and is more mild-tasting than broccoli. Broccoli rabe is actually not related to broccoli at all and is in the turnip family. It has thin stalks with dark green leaves and a much more bitter, earthy flavor than broccoli.

Mediterranean Roasted Broccolini
Add 1-1/4 pounds broccolini to salted boiling water and cook over high heat for 2 minutes, transfer broccolini to bowl of ice water. Once cool, drain and pat dry.

Toss together broccolini with 1 small thinly sliced lemon, 4 thinly sliced diagonally garlic cloves, 1-1/2 tablespoons Schnucks olive oil and 1/4 teaspoon kosher salt. Spread in single layer on rimmed baking pan. Roast broccolini in 400°F oven for 20 minutes or until tender-crisp.

Sprinkle broccolini with 1/2 cup reduced fat crumbled feta cheese, 2 tablespoons chopped fresh basil leaves and 1 teaspoon crushed red pepper, if desired. Serve immediately. Serves 4.



Orange-Cranberry Sparkling Punch
Total Time: 10 minutes plus chilling • Serves: 8
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In large saucepot or Dutch oven, heat 3 tablespoons Schnucks extra virgin olive oil and 1 tablespoon Schnucks unsalted butter over medium heat until butter is melted. Add 1 chopped small onion cook until onion is translucent, stirring occasionally. Stir in 8 minced garlic cloves and 1/2 teaspoon crushed red pepper flakes cook 2 minutes. Add 2 cans (14.5 ounces each) diced tomatoes with juice, 1-1/2 cups white wine, 1 cup clam juice and 1 bay leaf heat to simmering. Cover and simmer on medium-low heat for 15 minutes. Stir in 1 tablespoon each finely chopped fresh oregano leaves and fresh thyme leaves, 1/2 teaspoon each salt, ground black pepper and Tabasco®.

Add 12 each littleneck clams and mussels, shells scrubbed and beards removed from mussels cover and cook 5 minutes or until shells begin to open. Add 3/4 pound peeled and deveined 16-20 count shrimp and 1/2 pound fresh halibut fillet, submerging in liquid. Cook 5 minutes or until shrimp and halibut turn opaque throughout and reach an internal temperature of 145°F and clams are completely opened. Remove and discard bay leaf and any unopened clams or mussels. Ladle into shallow bowls serve with crostini (see Cook’s Wisdom) for dipping, if desired. Serves 4

Cook’s Wisdom
For crostini: Diagonally slice baguette, or crusty French or Italian bread 1/4-inch thick. Brush both sides of bread slices with olive oil. Cook bread in a grill pan over medium-high heat 2 minutes per side or until grill marks appear and bread is toasted.


Spice-Rubbed Turkey with Cranberry-Walnut Mole


In small bowl, combine 1 tablespoon ancho chile powder, 2 tablespoons kosher salt, 1 tablespoon each ground black pepper and Schnucks garlic powder and 1 teaspoon Schnucks ground cumin.

Remove giblets from 1 thawed Schnucks fresh or frozen turkey (12 to 14 pounds) discard liver. Prepare turkey as package directs place turkey, breast side up, on rack in deep roasting pan. Blot moisture from turkey. Sprinkle inside cavity and outside of turkey with chile powder mixture. Place 1 quartered medium onion and 2 coarsely chopped celery ribs into turkey cavity. Tie legs together with kitchen string tuck wing tips under turkey to hold in place. Place giblets around turkey in pan add 2 cans (14.5 ounces each) less-sodium chicken broth. Adjust oven rack to lowest position. Roast turkey in oven at 325°F for 1-1/2 hours or until turkey starts to brown.

Baste turkey with 1/2 pound melted Schnucks unsalted butter and roast 30 minutes. Baste again tent with foil. Roast turkey 1 hour longer or until juices run clear and internal temperature reaches 160°F in thickest part of thigh, making sure thermometer doesn’t touch bone, basting every 20 minutes. Transfer turkey to platter loosely cover with foil.

Remove rack from pan skim excess fat from drippings. Strain drippings through fine-mesh strainer into small bowl. Add 2 tablespoons olive oil and 1 coarsely chopped medium onion to a medium saucepan over medium-low heat and cook 3 minutes. Add 1 cup chopped Schnucks walnuts, 2 seeded, chopped medium serrano peppers and 6 chopped garlic cloves cook 3 minutes, stirring frequently. Stir in 1 teaspoon Schnucks ground cinnamon, 1 tablespoon ancho chile powder, 1 teaspoon cumin, 1 can (15 ounces) Schnucks traditional tomato sauce, 1 cup dried cranberries and drippings, and heat to simmer. Stir in 1 cup semisweet chocolate chips cook 3 minutes. Transfer chocolate mixture to blender blend until smooth. Carve turkey and serve with mole.

Cook’s Wisdom
If you don’t have a roasting rack, place giblets in roasting pan, then place turkey directly on giblets.


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