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May 2019

Lemon Chicken Recipes

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ChickenCheese Crepes Recipe

ChickenCheese Crepes recipe and other lemon chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print ChickenCheese Crepes recipe  PDF

CHEESE SAUCE 6 tb Butter/margarine
1/3 c Flour
1 ds Salt
2 c Milk
1 c Water
1 tb Instant chicken bouillon
granules 1/2 c Gruyre shredded
1/4 c Wine, white, dry
2 tb Parsley, snipped
1/8 ts Tabasco
2 oz Mushrooms, sliced drained
FILLING 10 oz Frozen peas (this was a
bit too much, use about 7 oz instead) 2 c Chicken/turkey, cooked
Chopped 2 tb Pimiento, chopped
Paprika (opt) CREPES 1 c Flour
1 1/2 c Milk
2 Eggs
1 tb Cooking oil
1/4 ts Salt
(Note: make crepes first then they'll be ready when the sauce and filling are finished.) Crepes: Mi all crepe ingredients in a bowl and beat with a rotary beater till blended. Heat a lightly greased 6 inch skillet. Remove from heat. Spoon in about 2 Tablespoons of batter lift and tilt skillet to spread batter. Return to heat brown on one side only. (Or, cook on an inverted crepe pan.) Invert pan over paper toweling remove crepe. Repeat to make 16 18 crepes greasing skillet occaionally. Unfilled crepes freeze well, so if you have any remaining crepes, store them in your freezer. Just make a stack, alternating each crepe with 2 layers of wa ed paper. Then overwrap the stack in a moisture vaporproof bag. Freeze up to 4 months. Let crepes thaw at room temperatur about1 hour before using. Cheese sauce: In a medium sucepan melt butter. Stir in flour and salt. Add milk, water and chicken bouillon granules all at once. Cook and stir over medium heat till thickened and bubbly. Cook and stir 1 2 minutes more. Stir in cheese, wine, parsley and Tabasco. Remove 1 cup of the cheese sauce and set aside. Stir drained mushrooms into remaining sauce. Filling: Cook peas acording to package directions drain. Combine peas, chicken/turkey, pimiento and the 1 cup reserved cheese sauce. Spread about 1/4 cup filling over the unbrowned side of each crepe, leaving a 1/4 inch rim around edge. Roll up crepe. Place, seam side down, in a 12 7 2 inch baking dish. Repeat with remaining crepes. Pour the remaining cheese sauce over crepes. Sprinkle with paprika, if desired. Cover bake in a 375 oven for 18 20 minutes or till heated through. Let stand 10 minutes before serving.

ChickenCheese Crepes recipe and other lemon chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
196 people have voted
Last Reviewed on 2019-05-26

Sunday, May 26 2019 Download & Print ChickenCheese Crepes recipe  PDF   Lemon Chicken recipes RSS   Thumsb up

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1 tb Unflavored gelatin (1 pkg) 1/3 c Cold water 3 c Blueberries, lightly crushed 1/2 ts Ground ginger 2 tb Granulated sugar 4 ts Lemon juice 1 ts Grated lemon rind In saucepan, sprinkle gelatin over water. Stir over low heat until gelatin is completely dissolved. Add blueberries, ginger, sugar, lemon juice and rind. Bring to a boil. Cover and cook 5 min or until fruit is tender stir occasionally. Spoon into sterilized jars cool slightly. Refrigerate several hours or until set. Store in refrigerator for up to 1 month or for 1 year in the freezer. Makes 2 cups. Prepara...

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