Cookery-Recipes.Com

1000's of Free International and Ethnic Recipes

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More


 Free Recipes

Mexican Ingredients | Mexican Cookbooks | Health Food | Organic Products

Digestive Plant Enzymes Buy Food Enzymes and Digestive Enzymes : View ALL Plant Based Enzymes

Buy Ultra Veggie Enzymes
Used to support digestion and absorption of nutrients. This is a vegetarian enzyme solution
derived from plants, containing the major enzymes needed to break down fats, starches and
proteins. (includes Bromelain and Papain which break down meat fibers and relieves indigestion).

Free Recipes Posted By Visitors
Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast
Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Entrees
Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods
  Mushroom & leek crepes
 
Yield: 1 Servings
 
3 c Sliced leeks      1/2 c Dry white wine
2 1/2 c Thinly sliced or small-diced Domestic mushrooms      2 1/4 oz Fresh shiitake mushrooms
1 ts Balsamic vinegar Salt Freshly ground black pepper      1 tb Italian parsley or mixed Herbs Crepe Batter:
1/2 c Unbleached all-purpose flour      1/2 c Whole-wheat pastry flour
1/3 c Masa harina (a type of corn Flour)      2 c Water Sauce:
5 oz Dried shiitake mushrooms      4 lg Onions roughly chopped
4 c Domestic mushrooms      6 c Water
2 c Dry red wine      6 tb Semolina flour
 Freshly chopped parsley or Other herb for garnish For filling braise leeks in white wine for 20 minutes. Add domestic and fresh shiitake mushrooms. Add balsamic vinegar to mushrooms and cook until all liquid has been released and is mostly reduced. Add salt and pepper to taste before mushrooms have been completely cooked. Toss with parsley or mixed herbs. There should be 5 cups filling. For the crepe batter sift flours and masa harina together. Mix in water until batter forms light cream that can coat wooden spoon. If batter is lumpy you can blend it in blender. Make test crepe. Ladle about 3 ounces of batter onto nonstick skillet. Cook until golden on both sides. The crepe should be wafer-thin and malleable; if not add more water and mix again. There should be about 3 cups batter enough for 14 crepes. For sauce add shiitake mushrooms onions and domestic mushrooms to water. Cook for 30-45 minutes until onions become soft and some of liquid is reduced. Use slotted spoon to remove onions and mushrooms reserving liquid. There should be about 1 1/2 cups remaining. Add 2 cups red wine to stock and cook for a few minutes on very high flame to reduce alcohol. Gradually whisk semolina flour into simmering hot stock until thickened but still pourable. There should be about 2 2/3 cups sauce. Preheat oven to 375 [degrees] F. For each crepe fill with 1/3 cup filling and top with 1 1/2 tablespoons sauce. Roll and place in baking pan. Repeat until all 14 crepes are made. Ladle more sauce over crepes in baking dish and bake 10 minutes or just until hot. Use chopped parsley or chopped fresh herbs as garnish.

Buy Ingredients From Around The World For Your Ethnic Recipes



Combat IBS with Maximum Digestion Probiotic and Daily Digestion Support
combat IBS symptoms
This IBS relief system is formulated to help break the vicious cycle of gut inflammation.
Find Out more about nutrition and IBS