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Full Online Book HomeLearning KitchenVegetables - Florentine Crepe Cups
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Vegetables - Florentine Crepe Cups Post by :rexyu Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2073

Click below to download : Vegetables - Florentine Crepe Cups (Format : PDF)

Vegetables - Florentine Crepe Cups

2/3 cup flour
1/2 tsp. salt
1 cup milk
3 eggs, beaten

Combine ingredients and whisk until smooth. Let rest for 1/2 hour.

Heat a crepe pan or 8" skillet until hot. Add a dot of margarine and when melted, pour in 2 Tbsp of crepe batter. Cook on one side only. This should make 12 crepes.

Stack crepes between pieces of waxed paper and store, covered, in fridge.

1 1/2 cups (6 oz) shredded cheddar cheese
3 Tbsp. flour
3 eggs, lightly beaten
2/3 cup mayonnaise (not low fat)
10 oz. package frozen spinach, defrosted and squeezed dry
4 oz. can sliced mushrooms, drained
1/2 tsp. salt
dash freshly ground pepper
6 slices bacon, cooked crisp and crumbled (discard drippings)

Toss cheese with flour and add remaining ingredients except for bacon (you will add that just before baking).

When ready to bake, preheat oven to 350. Grease 12 regular sized muffin cups and fit one crepe into each cup, cooked side down (the edges will ruffle slightly).

Add bacon to cheese mixture and divide among crepe cups. Bake for 40 min., or until set. Garnish with extra bacon curls, if desired.
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Vegetables - Spinach -  Florentine Crepes Cordon Bleu Vegetables - Spinach - Florentine Crepes Cordon Bleu

Vegetables - Spinach -  Florentine Crepes Cordon Bleu
Crepes: 12 prepared plain crepes 12 think slices sandwich-style ham 12 thin deli-style Swiss cheese slices Dijon mustard 1 package Stouffer's frozen spinach souffle (or your own recipe), cooked per directions Sauce: 3 Tablespoons butter 3 Tablespoons flour 1/2 teaspoon crushed tarragon 1 teaspoon seasoned salt 1/4 teaspoon pepper 1-1/2 cups half & half 1/2 cup grated Parmesan cheese 1 teaspoon snipped fresh parsley 1 small can mushrooms, chopped Preheat oven to 375 degrees. Place ham slice on each crepe. Brush ham with Dijon mustard. Place cheese slice (same size as ham) over mustard. Place 1 Tablespoon of cooked spinach souffle

Vegetables - Spinach -  Feta Spinach Croissants Vegetables - Spinach - Feta Spinach Croissants

Vegetables - Spinach -  Feta Spinach Croissants
1 (10 oz.) package of frozen chopped spinach, thawed 4 oz. crumbled feta cheese (you can use low-fat feta if desired) 5 croissants (whole wheat or white) 4 slices Swiss cheese Drain the spinach in a colander. Then press out any excess moisture from the spinach. In a medium bowl, stir together the spinach and feta cheese. Slice the croissants into top and bottom halves. Lay the bottom halves on a cookie sheet. Place the spinach-feta mixture on the croissants. Place a slice of Swiss cheese on top. Bake at 425 degrees for about 10 minutes, or until the Swiss cheese