How To make Emilie's Lemony Chicken Crepes
1 pk Deboned chicken breasts
1 T Lemon oil
2 t Lemon pepper
1 cn Cream of chicken soup
1 cn Plain yogurt 8 oz
1 cn Cream of mushroom soup
1 sm Onion chopped
2 T Minced garlic
1 t Italian seasoning
Salt and peper to taste 1 pk Chinese lemon chicken sauce
Mix 1/2 c Water
Chicken mix. Saute chicken quickly in oil to sear.Add lemon pepper. Add 1 cup dry whitewine and simmer until chicken is done. Take chicken out of pan and chop. Add onion and garlic to pan and simmer until onion is clear, adding more wine if necessary. Add to chicken. Pour can of cream of chicken soup on chicken mixture and add 1 can ful of yogurt. Stir and reheat gently. Sauce: Heat one can cream of mushroom soup, with package of Chinese lemon chicken sauce mix ( available at Oriental food stores ) Add 1/2 cup of water and simmer gently with seasonings to your taste. I probably used more garlic and more Italian seasoning. Fill crepes with chicken mixture. Pour sauce over and bake at 350 for about 15 - 20 minutes until sauce bubbles Rwsmm05a Emilie
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Tuna Patties | Simply Local
In this episode of Simply Local, Emily shows us how to make quick and easy Tuna Patties using Cuisine's Tuna Chunks in Water. Not only is this recipe delicious, but it is also infinitely adaptable!
Perfect with rice, pasta, in burger bread or make mini patties for a satisfying appetizer!
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Can These Chefs Turn A Leprechaun Drawing Into A Real Dish? • Tasty
Tasty chef Katie faces off against guest chef Claudette Zepeda-Wilkins (Top Chef) to turn Gianna’s leprechaun doodles into real-world dishes. Who do you think will have the luck of the Irish?
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4 Levels of Lobster Rolls: Amateur to Food Scientist | Epicurious
We challenged chefs of three different skill levels - amateur Emily, home cook Beth, and professional chef Danielle Alex of Diversity Kitchen - to make us their best lobster roll. Once each level of chef had presented their creation, we asked expert food scientist Rose to explain the choices each chef made along the way - both good and bad. Which lobster roll has you pining for a day at the beach?
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Cheeses pastry cake: this recipe is a must-try!
This is a winning recipe!
INGREDIENTS
3 eggs;
60 ml (¼ cup) water;
1 tsp salt;
240g (2 cups) flour;
130 g (1 cup) shredded sharp cheese
160 g (1 cup) cottage cheese;
1 large sheet puff pastry, cut in half;
160 ml (⅔ cup) melted butter.
1 tbsp vegetable oil
METHOD
Whisk eggs with salt and water. Add flour and knead until you left with totally non-sticky and a little bit hard to knead the dough.
Form the dough into a log, cut into 8 pieces, roll them and set aside to rest for 1 hour.
Dust your working surface with flour and roll out the dough into a disk. Add more flour on top, add another disk, more flour, one more disk of the dough and a final portion of flour.
Roll out the stack of dough until you get 3 thinner layers. Separate the layer and roll each one of them individually until they are paper-thin and see-through.
Repeat with leftover dough.
Boil each sheet of dough in salted water with a little bit of vegetable oil for one minute, then transfer into a bowl with ice-cold water immediately. Make sure to add cold water to keep it cold all the time.
Mix both types of cheese together until paste forms.
Roll out each half of the pre-made puff pastry thinly to cover your baking sheet.
Layer puff pastry to cover the bottom and the sides of the pan. Add a layer of cooked dough, drizzle with butter and repeat this process with another 3 layers of cooked dough.
Spread cheese filling on top, add another layer of cooked dough, more butter and continue until you fill the pan with buttered layers of cooked dough.
Cover with another thinly rolled sheet of puff pastry, tuck the sides, cut off the excess if needed.
Brush the surface with leftover butter and bake at 190C/375F for 40 minutes. Leave to cool down before slicing.
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