Get Crepes: 50 Savory and Sweet Recipes PDF

By Martha Holmberg, James Baigrie

ISBN-10: 1452112843

ISBN-13: 9781452112848

Martha Holmberg is uniquely outfitted to carry crepes into the house kitchen. proficient on the well known l. a. Varenne cooking university, she has been a foodstuff author, editor, and prepare dinner within the usa, England, and France for the prior 20 years. Her lifelong love of this favourite nutrition is obvious all through this number of 50 candy and savory recipes, starting from the easy and snacky Butter-Sugar-Lemon of her teenage years to the crepe tarts and cannelloni of an complete prepare dinner. Her encouraging directions and grasp formulation produce attractive crepes and tempting sauces and fillings that pay homage to the classics whereas additionally fidgeting with formidable and interesting taste mixtures and materials.

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Add eggs, bacon, croutons, mushrooms and red onion. 3. To prepare the dressing, combine onion, sugar, salt, oil, vinegar, pepper, celery seed and mustard in a blender. Blend until smooth. 4. Pour enough dressing over the salad mixture to lightly coat. Toss and serve. Makes 8 servings. 1. In a small bowl, combine olive oil, lemon juice, vinegar, salt, pepper, Parmesan, dry mustard, garlic powder, soy sauce and green onion. Whisk with a fork. Chill if desired. 2. Place romaine and croutons in a large salad bowl.

6. Season to taste with salt and pepper. Makes 10 servings. * Brands may vary by region; substitute a similar product. 52 Cooking in Style The Costco Way p052-053_SaladsAndSoups 8/22/06 3:13 PM Page 53 I Salads and Soups Potato Salad TOP BRASS Norma’s Potato Salad KIRSCHENMAN/KING PAK 10-12 Top Brass* red or gold potatoes Salt 4 hard-boiled eggs 1 cup Best Foods or Hellmann’s Sandwich Spread 1 2 1/ 4-ounce can chopped black olives 1 cup finely chopped celery 1/ 2 cup mayonnaise, or to taste Pepper 5 pounds Kirschenman* or King Pak* new red potatoes, boiled and diced 10 hard-boiled eggs, peeled and chopped 1 cup finely chopped green onions 1 cup finely chopped red onions 2 tablespoons celery seed 2 teaspoons salt 4 tablespoons mayonnaise, or to taste 4 tablespoons prepared mustard, or to taste 1/2 cup sweet pickle juice 1.

Heat olive oil in a 4-quart saucepan over medium-high heat. Add chicken and sear until lightly browned; remove to a plate. Cooking in Style The Costco Way 57 p058-059_SideDishesIntro 8/23/06 9:00 AM Side Dishes Page 58 p058-059_SideDishesIntro 8/23/06 9:00 AM Page 59 I Side Dishes California French Bean Sauté LOS ANGELES SALAD COMPANY 1 pound Los Angeles Salad Company trimmed French green beans 2 tablespoons olive oil 3/4 cup diced bell pepper (preferably orange) 1/3 cup diced poblano chile 1/2 cup chopped peanuts 1 teaspoon cumin seeds 1 ear white sweet corn, boiled, kernels cut off the cob 3/4 cup diced Roma tomato 1/2 cup cilantro leaves Salt and pepper 1.

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Crepes: 50 Savory and Sweet Recipes by Martha Holmberg, James Baigrie


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