Lunch or Brunch!: Discover Versatile Recipes that Can Be Enjoyed for Lunch & Brunch [2 ed.] 9798375756684

Table of contents :
Table of Contents
Egg Salad Sandwiches
Parmesan Eggs with Spears
Eggs in a Boat II (Country Style)
Feta Baked Eggs
Winnebago Morning Wraps
London Tart Pie Shell
Complex Toast
Dante’s Tomato and Garlic Eggs
Verna’s Spud Cakes
Country Egg Sandwiches
Liverpool Eggs
Ontario Egg Bake
Protein Bread Machine
Athenian City State Feta Eggs
Tortilla Brunch Skillet
Eggs Calabasas
Flamingo Wraps
Jade Garden Egg Foo Yung
Tator Tot Lunch Box
Empanadas in Argentina
Empanadas Marrakech
Cheddar Chicken Empanadas
Empanadas Buena Caritas
Southwest Yam Empanadas with White Sauce
Elizabeth’s Empanadas
Punta Cana Empanadas
Empanadas Colombiana
Western European Empanadas
Corn Biscuit Empanadas
Forest Frost Empanadas
Sweet Milk Empanadas
East LA Empanadas
Empanadas in October
Fathia’s Favorite Empanadas
Cannellini Chicken Empanadas
Empanadas in College
Baja Empanadas
Mexican Lunch Box Fries
Alameda Tacos with Onion Flakes
Rust Belt Tacos
Katrina’s Mesa Lasagna
Creamy Sirloin and Pasta Taco Casserole
Mi Linda’s Tacos
Carolina Cornbread Taco Casserole
Chili Taco Ranch Wheels
Taco Bites
Memphis Fish Tacos with White Sauce
Ketogenic Taco Casserole
Catalina’s Lunch Box Salad
Authentic Mexican Cheesecake
How to Make Taco Sauce
Mexican Monday’s Ground Beef
Picante Taco Cups
Ballantyne Taco Soup
Tacos Gonzalez
South Indian Chicken Rice Crepes
How to Make a Crepe
Greek Style Crepes
Australian Hazelnut Crepes
Full Dinner Crepes (Broccoli and Chicken)
Crepes with Nuts and Spinach
Morning Frost Crepes
New England Crepes
Chestnut Crepes (No Gluten)
3-Cheese Dinner Crepes
Picnic Crepes
West Indian Cheese Crepes
Flavors of November Crepe
Holiday Leftover Crepes
Harvest Crepes
Italian Herbed Crepes
Georgia Crepe Cake
Central European Style Crepes
Gourmet Deli Bagel
Manhattan Bagels II
Alternative Bagel
Marcellus Mornings (Bacon Egg Cheese Casserole)

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Lunch or Brunch! Discover Versatile Recipes that Can Be Enjoyed for Lunch or Brunch

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Table of Contents Egg Salad Sandwiches 9 Parmesan Eggs with Spears 12 Eggs in a Boat II (Country Style) 13 Feta Baked Eggs 14 Winnebago Morning Wraps 15 London Tart Pie Shell 18 Complex Toast 19 Dante’s Tomato and Garlic Eggs 20 Verna’s Spud Cakes 21 Country Egg Sandwiches 24 Liverpool Eggs 25 Ontario Egg Bake 26 Protein Bread Machine 27 Athenian City State Feta Eggs 30 Tortilla Brunch Skillet 31 Eggs Calabasas 32

Flamingo Wraps 33 Jade Garden Egg Foo Yung 36 Tator Tot Lunch Box 37 Empanadas in Argentina 38 Empanadas Marrakech 40 Cheddar Chicken Empanadas 41 Empanadas Buena Caritas 42 Southwest Yam Empanadas with White Sauce 46 Elizabeth’s Empanadas 48 Punta Cana Empanadas 50 Empanadas Colombiana 51 Western European Empanadas 53 Corn Biscuit Empanadas 56 Forest Frost Empanadas 57 Sweet Milk Empanadas 58 East LA Empanadas 60 Empanadas in October 62 Fathia’s Favorite Empanadas 66

Cannellini Chicken Empanadas 67 Empanadas in College 68 Baja Empanadas 69 Mexican Lunch Box Fries 71 Alameda Tacos with Onion Flakes 72 Rust Belt Tacos 73 Katrina’s Mesa Lasagna 76 Creamy Sirloin and Pasta Taco Casserole 77 Mi Linda’s Tacos 78 Carolina Cornbread Taco Casserole 79 Chili Taco Ranch Wheels 80 Taco Bites 81 Memphis Fish Tacos with White Sauce 83 Ketogenic Taco Casserole 86 Catalina’s Lunch Box Salad 87 Authentic Mexican Cheesecake 88 How to Make Taco Sauce 89 Mexican Monday’s Ground Beef 90

Picante Taco Cups 91 Ballantyne Taco Soup 92 Tacos Gonzalez 93 South Indian Chicken Rice Crepes 97 How to Make a Crepe 99 Greek Style Crepes 100 Australian Hazelnut Crepes 102 Full Dinner Crepes (Broccoli and Chicken) 103 Crepes with Nuts and Spinach 106 Morning Frost Crepes 108 New England Crepes 109 Chestnut Crepes (No Gluten) 110 3-Cheese Dinner Crepes 111 Picnic Crepes 112 West Indian Cheese Crepes 116 Flavors of November Crepe 117 Holiday Leftover Crepes 118 Harvest Crepes 120

Italian Herbed Crepes 121 Georgia Crepe Cake 122 Central European Style Crepes 123 Gourmet Deli Bagel 126 Manhattan Bagels II 127 Alternative Bagel 129 Marcellus Mornings (Bacon Egg Cheese Casserole) 131

Egg

Salad Sandwiches

Prep Time: 15 mins Total Time: 32 mins Servings per Recipe: 4 Calories 252.9 kcal Fat 14.6 g Cholesterol 284.0 mg Sodium 401.8 mg Carbohydrates 18.1 g Protein 11.7 g

Ingredients 6 eggs 1/3 cup chives, chopped salt pepper 1/3 cup mayonnaise 2 tsps. white wine vinegar 2 tsps. Dijon mustard

4 slices bread 1 small bunch watercress

Directions 1. To hard boil the eggs: 2. Place the 6 eggs in a saucepan. Add cold water into the saucepan. Cover with lid and allow to boil. Once boiling take out from the heat and leave aside for 12 minutes. Remove the excess hot water and pour cold water into the saucepan. Allow to sit for 6 minutes, remove the water again and fill the saucepan once again with cold water. 3. Once cooled remove the shells and slice the eggs into pieces. 4. To prepare the egg salad: 5. Place the eggs, chicken and seasonings in a bowl and mix well. 6. Stir in the mayonnaise, mustard and vinegar and combine well. 7. To prepare the sandwich 8. Slightly toast the slices of bread. 9. Lay the watercress on the bread and top up with egg salad. 10. Enjoy.

Egg Salad Sandwiches

9

PARMESAN

Eggs with Spears

Prep Time: 6 mins Total Time: 15 mins Servings per Recipe: 4 Calories 271.0 kcal Fat 16.2 g Cholesterol 39.6 mg Sodium 503.0 mg Carbohydrates 6.8 g Protein 25.2 g

Ingredients 1 lb. asparagus, trimmed of tough ends 2 cups egg substitute salt and pepper 1 tbsp. basil leaves, minced 1 tsp. butter 4 ounces Neufchatel cheese, cut

1/2 cup shredded mozzarella cheese 3 tbsps. grated parmesan cheese

Directions 1. Pour about 1" water into a pot and allow to boil. Slice the asparagus into 1" parts. Stir in the asparagus pieces to the boiling water and leave for 4 minutes until the asparagus become soft. Remove the excess water with the use of a colander. Whisk the egg substitute, basil and seasonings and combine well. Place butter into another frying pan and heat well. 2. Fold in the egg substitute mixture and sprinkle Neufchatel cheese on top. Allow to scramble the eggs. Stir in the asparagus, parmesan and mozzarella. Garnish with basil depending on your desire. 3. Enjoy..

12

Parmesan Eggs with Spears

Eggs

Prep Time: 5 mins

in a Boat II (Country Style)

Total Time: 10 mins Servings per Recipe: 2 Calories 488.4 kcal Fat 25.3 g Cholesterol 255.8 mg Sodium 1011.5 mg Carbohydrates 39.1 g Protein 25.7 g

Ingredients 2 slices country bread 1 tbsp. unsalted butter 2 large eggs 1/4 cup crème fraiche 4 ounces smoked salmon 1 tbsp. capers 1/2 small red onion, sliced

black pepper

Directions 1. Cut a hole of about 3" diameter with the use of a drinking glass on each bread slice. Place the butter in a frying pan and allow to melt. Place the slices of bread in the frying pan, break and egg into the hole. 2. Sprinkle salmon, capers, crème fraiche and red onion on top; adjust seasonings with about 1/4 tsp pepper. 3. Enjoy.

Eggs in a Boat II (Country Style)

13

FETA

Baked Eggs

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 1 Calories 343.8 kcal Fat 29.0 g Cholesterol 435.9 mg Sodium 661.8 mg Carbohydrates 2.2 g Protein 18.0 g

Ingredients 1 tbsp. butter 2 eggs 1/4 cup feta cheese, crumbled pepper, dash

Directions 1. 2. 3. 4. 5. 6.

14

Place the butter in a casserole dish and allow to melt. Fold in the eggs. Sprinkle cheese on top. Stir in pepper. Cook in the oven for 12 minutes at a temperature of 350F until eggs are firm. Enjoy..

Feta Baked Eggs

Winnebago

Morning Wraps

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 320.2 kcal Fat 25.0 g Cholesterol 158.2 mg Sodium 562.8 mg Carbohydrates 5.3 g Protein 18.2 g

Ingredients 1/4 cup A.1. Original Sauce, divided 1 tbsp. extra-virgin olive oil 1/2 tsp. granulated garlic 1/2 tsp. thyme leaves 8 ounces sirloin steaks 2 eggs, cracked and whisked 2 pinches sea salt

1/2 tsp. red pepper flakes 1 tbsp. butter 4 low-carb garden veggie wraps 1/4 cup mayonnaise 1/2 cup spinach leaves 4 cherry tomatoes, sliced 2 ounces goat cheese

Directions 1. Place half of the sauce, garlic, olive oil and thyme leaves in a bowl and combine well. Coat the steak on all sides with sauce. 2. Place the steak on a heated frying pan and cook for 5 minutes per side until done. Take out from the heat and allow to cool for 6 minutes. Cut the steak into lean slices 3. Beat the eggs in a second bowl. Stir in pepper flakes and salt and combine well. Add butter to the frying pan and allow to heat. Allow the eggs to scramble for about 2 minutes. 4. Place the mayonnaise and balance sauce in a bowl. 5. Lay the wraps on a wooden chopping board. Drizzle the sauce mixture on the bottom of 1/3 of wraps. Follow with scrambled eggs, spinach leaves, goat cheese, tomatoes and steak slices. Fold the sides of the wrap and form a burrito. 6. Cover with a plastic wrap and leave until ready to serve. 7. Enjoy.

Winnebago Morning Wraps

15

LONDON

Tart Pie Shell

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 1 Calories 4157.4 kcal Fat 315.9 g Cholesterol 186.0 mg Sodium 1825.0 mg Carbohydrates 286.5 g Protein 45.0 g

Ingredients 1 egg 3 cups flour 3/4 tsp. salt 1 1/2 cups cold vegetable shortening 1 tbsp. vinegar 5 tbsps. very cold water

Directions 1. Add the flour and salt into a bowl and combine well. 2. Cut the cold vegetable shortening or lard with the use of a sharp knife to a similar size of peas. 3. Whisk the egg with vinegar and water in a bowl. 4. Stir in the egg mixture with the flour mix. 5. Form a ball. 6. Leave in the refrigerator for 2 hours. 7. Roll out the ball and use for a pie crust. 8. Enjoy..

18

London Tart Pie Shell

Complex Toast

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 2 Calories 1071.7 kcal Fat 90.8 g Cholesterol 632.9 mg Sodium 861.3 mg Carbohydrates 43.6 g Protein 22.1 g

Ingredients 4 hard-boiled eggs, chopped 1/4 cup butter 1/4 cup flour 1 1/2 cups cream 1/4 tsp. kosher salt ground pepper, 4 slices bread, toasted

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Remove the shells from the eggs, cut into pieces and leave aside. Place butter in a skillet and heat well. Add the 1/4 cup of flour and allow to brown. Gradually stir in the cream and combine well. Remove from heat and stir in seasonings as desired. Add the kept aside eggs. Spread over the toasted slices of bread. Enjoy.

Complex Toast

19

DANTE’S

Tomato and Garlic Eggs

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 256.8 kcal Fat 16.8 g Cholesterol 373.1 mg Sodium 196.4 mg Carbohydrates 12.2 g Protein 15.1 g

Ingredients 1 clove crushed garlic 2 tbsps. olive oil 2 cups canned tomato puree 4 basil leaves, torn into pieces 1 pinch dried oregano salt and pepper

8 large eggs 1 tbsp. parmesan cheese

Directions 1. Pour the oil into a frying pan and sauté the garlic for about 3 minutes. 2. Stir in the tomato, basil and seasonings. 3. Allow the mixture to simmer for about 16 minutes until the sauce becomes thick in consistency. 4. Crack the egg and place in a bowl. 5. Form a small well in the sauce with a wooden spatula. 6. Add the egg into the tomato sauce. 7. Follow with the rest of the eggs. 8. Sprinkle cheese on top. 9. Cover with lid and cook for 4 minutes until the eggs are cooked. 10. Serve warm. 11. Enjoy..

20

Dante’s Tomato and Garlic Eggs

Verna’s

Spud Cakes

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 6 Calories 430.8 kcal Fat 38.4 g Cholesterol 349.7 mg Sodium 353.8 mg Carbohydrates 1.0 g Protein 19.9 g

Ingredients 1/2 cup olive oil 24 ounces Simply Potatoes Traditional Mashed Potatoes 20 ounces simply potatoes southweststyle hash browns 8 ounces sharp cheddar cheese 10 eggs, poached

Directions 1. 2. 3. 4.

Pour the oil into a frying pan and allow to heat well. Divide the mashed potatoes into ten portions. Insert the hash browns into a small bowl. Stir in a piece of mashed potatoes into the hash browns and press slightly. Place the block of cheese in the middle. Fold over the potatoes and seal. Turn to the other side and cover with hash browns. 5. Place the cakes in warm oil and allow to brown on both side. 6. Cook the eggs and place on the potato cakes. 7. Enjoy.

Verna’s Spud Cakes

21

COUNTRY

Egg Sandwiches

Prep Time: 10 mins Total Time: 22 mins Servings per Recipe: 2 Calories 529.7 kcal Fat 16.0 g Cholesterol 0.0 mg Sodium 661.4 mg Carbohydrates 80.9 g Protein 16.2 g

Ingredients 2 tbsps. olive oil 1 red bell pepper, strips 1 onion, chopped 1 cup Egg Beaters egg substitute 4 -6 slices edam cheese, sliced 4 slices country bread, toasted

salt and pepper

Directions 1. 2. 3. 4. 5.

Pour the oil into a frying pan and allow to heat. Sauté the onion for 3 minutes until tender. Toss in the red bell pepper strips and leave to cook for 12 minutes. Adjust seasonings by adding salt and pepper. Stir in the eggs to the frying pan; stir continuously and leave for 3 minutes. Spread the egg mix on 2 slices of toasted country bread. Place the cheese on top and sandwich with the balance toast. 6. Slice each sandwich into two and serve. 7. Enjoy..

24

Country Egg Sandwiches

Liverpool Eggs

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 6 Calories 294.8 kcal Fat 21.9 g Cholesterol 411.5 mg Sodium 375.9 mg Carbohydrates 1.2 g Protein 21.9 g

Ingredients 2 cups mild cheddar cheese, grated 12 eggs salt seasoned pepper

Directions 1. Grease six ramekins with butter and place about 1/4 cup of cheese on each ramekin. 2. Crack the eggs and gently place on the cheese ensuring not to damage the yolk. Place 2 eggs on each ramekin. 3. Sprinkle the balance grated cheese on top and adjust seasonings. 4. Cook in an oven for 25 minutes at a temperature of 325F until the eggs are done. 5. Can be served with buttered toast. 6. Enjoy.

Liverpool Eggs

25

ONTARIO

Egg Bake

Prep Time: 4 mins Total Time: 23 mins Servings per Recipe: 1 Calories 268.1 kcal Fat 24.6 g Cholesterol 245.8 mg Sodium 330.9 mg Carbohydrates 1.1 g Protein 10.5 g

Ingredients 1 tbsp. butter, melted 2 tbsps. parmesan cheese, grated 1 large egg 1 tbsp. whipping cream

Directions 1. 2. 3. 4. 5. 6. 7.

26

Before you do anything set the oven to 350F. Grease a ramekin with butter and sprinkle 1 tbsp of grated cheese on top. Crack an egg to the ramekin and top up with the whipping cream. Cover with the balance grated cheese on top. Cook in the oven for 12 minutes until the whites are hardened. Serve warm. Enjoy..

Ontario Egg Bake

Protein

Bread Machine

Prep Time: 5 mins Total Time: 45 mins Servings per Recipe: 1 Calories 2150.0 kcal Fat 52.6 g Cholesterol 311.7 mg Sodium 3996.1 mg Carbohydrates 358.7 g Protein 57.4 g

Ingredients 1 egg 1 cup milk 3 cups flour 1 1/2 tsps. salt 4 1/2 tbsps. sugar 3 tbsps. butter 2 1/2 tsps. yeast

Directions 1. Place all the ingredients in a bread pan and combine well. 2. Switch to white bread mode, but leave a bit more time for rising. 3. Enjoy.

Protein Bread Machine

27

ATHENIAN

City State Feta Eggs

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 2 Calories 148.4 kcal Fat 11.8 g Cholesterol 235.8 mg Sodium 299.7 mg Carbohydrates 1.1 g Protein 8.9 g

Ingredients 1/2 tbsp. butter 2 eggs 1/4 cup crumbled feta cheese salt and pepper

Directions 1. 2. 3. 4. 5.

30

Place margarine or butter in a frying pan and heat well. Whisk the eggs and stir into the frying pan. Stir in the cheese and allow the eggs to scramble for a few minutes. Adjust seasonings. Enjoy..

Athenian City State Feta Eggs

Tortilla

Brunch Skillet

Prep Time: 3 mins Total Time: 8 mins Servings per Recipe: 2 Calories 460.0 kcal Fat 30.7 g Cholesterol 637.7 mg Sodium 242.8 mg Carbohydrates 23.6 g Protein 22.3 g

Ingredients 6 eggs 3 tbsps. milk 4 corn tortillas, cut into triangles 2 tbsps. oil salt shredded cheddar cheese salsa

Directions 1. 2. 3. 4. 5. 6. 7.

Break the 6 eggs into a large bowl and combine with milk. Whisk the mixture using a fork. Place 2 tbsp of oil in a frying pan and allow to heat. Fold in the tortillas and add a dash of salt. Allow the tortillas to fry for about 3 minutes. Stir in the egg mix over the tortillas. Add more salt if required. Fold the mixture with a wooden spoon until the mixture is cooked ensuring not to overcook. 8. Remove from heat and sprinkle cheese on top. 9. Cover the frying pan with a cover and allow the cheese to melt for about 3 minutes. 10. Serve with salsa. 11. Enjoy.

Tortilla Brunch Skillet

31

EGGS

Calabasas

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 3 Calories 263.4 kcal Fat 18.8 g Cholesterol 372.0 mg Sodium 149.1 mg Carbohydrates 9.8 g Protein 14.1 g

Ingredients 2 tbsps. oil 1 onion, chopped 1 bell pepper, chopped 2 garlic cloves, minced 2 tomatoes, seeded and chopped 6 eggs, lightly beaten

salt and pepper

Directions 1. Pour the oil into a frying pan and heat well. Sauté the onion, garlic and bell pepper for 5 minutes until the onion becomes soft. 2. Stir in the chopped tomatoes and allow to cook for 5 minutes. 3. Lower the heat, toss in the eggs and seasonings. Stir the eggs and allow to scramble until cooked through. 4. Can be served with fresh cheese, arepas or slices of bread. 5. Enjoy..

32

Eggs Calabasas

Flamingo Wraps

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 6 Calories 456.0 Fat 23.5g Cholesterol 277.9mg Sodium 815.1mg Carbohydrates 38.2g Protein 21.5g

Ingredients 1 tbsp. vegetable oil 1 sweet red pepper, chopped 8 eggs 2 tbsps. low-fat milk 1/4 tsp. salt 1/4 tsp. pepper 1 1/2 cups cheddar cheese, shredded

6 tortillas, whole wheat, flax

Directions 1. Pour oil into a frying pan and heat well; sauté the chopped red pepper for 4 minutes. 2. Place the milk, eggs, salt and pepper in a bowl and beat together; fold in the mixture to the frying pan and leave until cooked and the mixture becomes dry. 3. Top up each tortilla center with shredded cheese; spread about 1/3 cup of the egg mixture on top. Fold the tortilla over the mixture in the shape of a square. Place the square with seam facing downwards in the frying pan and cook for about 5 minutes. 4. Enjoy.

Flamingo Wraps

33

JADE

Garden Egg Foo Yung

Prep Time: 15 mins Total Time: 27 mins Servings per Recipe: 2 Calories 384.1 kcal Fat 28.0 g Cholesterol 558.0 mg Sodium 1023.4 mg Carbohydrates 11.2 g Protein 22.6 g

Ingredients 4 tbsps. canola oil 1/4 cup onion, chopped 2 cups cabbage, shredded 6 eggs 1 tbsp. soy sauce 2 tbsps. sesame oil

1/2 tsp. garlic powder 1/4 tsp. salt 1/8 tsp. ground black pepper 1 cup bean sprouts 1 cup cooked small shrimp

Directions 1. Pour 2 tbsps. of canola oil into a frying pan, and sauté the 1/4 cup chopped onion and shredded cabbage until soft. 2. Take out from the heat and drain off the fat. Keep the tempered cabbage and onion aside. 3. Place eggs, sesame oil, soy sauce, onion mixture, sprouts and spices in a bowl and beat well. 4. Pour the balance oil into a skillet and heat well. 5. Fold in 4 oz. of the mixture into the hot skillet. Place the small shrimp on top. 6. Keep in the heat for 4 minutes until the corners brown slightly. 7. Enjoy.

36

Jade Garden Egg Foo Yung

Tator

Tot Lunch Box

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 6 Calories 240.0 kcal Fat 18.7 g Cholesterol 386. 8mg Sodium 229.7 mg Carbohydrates 0.9 g Protein 16.0 g

Ingredients 50 -60 tater tots 12 eggs 2 tbsps. vegetable oil 12 tbsps. shredded cheddar cheese

Directions 1. Before you do anything set the oven to 375F. 2. Keep the 1 pack of tater tots in the room temperature for 1 to 2 minutes. 3. Brush a muffin tray with 12 cups with 2 tbsps. of vegetable oil. 4. Place 5 tots in each muffin cup. 5. Botch the tots with the use of a spoon so it will be at the bottom of each muffin cup. 6. Sprinkle 1 tbsp of cheese on top. 7. Insert the muffin tray into the oven and let it cook for 6 minutes. 8. Remove from the oven; crack one egg into each muffin cup. 9. Leave in the oven for 16-22 minutes until the eggs are firm. 10. Take out from the oven. 11. Loosen the sides and bottom of each cup using a non-stick spoon. 12. Serve warm. 13. Enjoy.

Tator Tot Lunch Box

37

EMPANADAS

in Argentina

Prep Time: 45 mins Total Time: 1 hr 5 mins Servings per Recipe: 1 Calories 471.9 kcal Fat 32.0 g Cholesterol 46.0 mg Sodium 353.1 mg Carbohydrates 34.4 g Protein 11.5 g

Ingredients Filling 2 tsp. olive oil 1 lb. ground beef 2 medium boiling potatoes, peeled, boiled 15 minutes, grated 1 large onion, finely chopped 3/4 tsp. ground red chili powder 1/2 tsp. ground cumin salt & freshly ground black pepper Dough 3 1/2 C. all-purpose flour 2 tsp. baking powder

1 tsp. salt 1/2 C. butter, cut into pieces 1/2 C. vegetable shortening 5-6 tbsp. cold water Chimichuri 1/2 C. olive oil 1/4 C. minced fresh parsley 2 tbsp. fresh lemon juice 1 large shallot, minced 1 medium garlic clove, minced 1 tsp. minced fresh herb salt & freshly ground black pepper

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9. 38

For the chimichuri sauce: in a bowl, add all the ingredients and mix well. Cover the bowl and keep aside for about 3 hours. For the filling: in a skillet, add the oil over medium heat and cook until heated through. Add the crumbled beef and cook for about 4 minutes. Add the onion, potatoes, cumin, chili powder, salt and pepper and stir fry for about 5 minutes. Remove from the heat and keep aside to cool completely. For the dough: in a bowl, add the flour, baking powder and salt and mix well. With a pastry blender, cut in the shortening and butter until coarse meal like mixture forms. Add enough water and mix until a dough ball forms. Empanadas in Argentina

10. Now, with your hands, knead until a smooth dough forms. 11. Keep aside for about 15 minutes. 12. Set your oven to 400 degrees F. 13. Place the dough onto a lightly floured surface and roll into 1/8-inch thickness. 14. Cut the rolled dough into 5 1/2-inch circles. 15. Place 2 tbsp. of the filling onto the center of each circle. 16. Fold the dough over the filling and press the edges to seal. 17. In the bottom of an ungreased baking sheet, arrange the empanadas. 18. With a fork, prick the top of each empanada. 19. Cook in the oven for about 15-20 minutes. 20. Enjoy hot alongside the chimichuri sauce..

39

EMPANADAS

Marrakech

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 1 Calories 380.2 kcal Fat 23.2 g Cholesterol 24.0 mg Sodium 159.3 mg Carbohydrates 31.8 g Protein 11.0 g

Ingredients 1 lb. lamb ( leg ), small cubes 2 sheets puff pastry sheets, thawed 1 medium onion, chopped 1 large potato, peeled and chopped 3 medium carrots, peeled and chopped 1 small turnip, peeled and chopped

salt and pepper, to taste

Directions 1. Set your oven to 400 degrees F before doing anything else and line a baking sheet with the parchment paper. 2. In a bowl, add all the ingredients except the pastry and mix well. 3. Place the pastry sheets onto a lightly floured surface and separate them. 4. With a 5 1/2-inch saucer, cut the circles from the pastry. 5. Place a heaping tsp. of the lamb mixture in the center of each pastry circle. 6. With wet fingers, moisten the edges of each circle. 7. Fold the dough over the filling and press the edges to seal. 8. In the bottom of the prepared baking sheet, arrange the empanadas. 9. Cook in the oven for about 15-20 minutes. 10. Enjoy warm..

40

Empanadas Marrakech

Cheddar

Chicken Empanadas

Prep Time: 25 mins Total Time: 50 mins Servings per Recipe: 15 Calories 155.4 kcal Fat 9.5 g Cholesterol 30.5 mg Sodium 85.0 mg Carbohydrates 11.4 g Protein 6.1 g

Ingredients 1 1/2 C. diced cooked chicken 2 granny smith apples, peeled and chopped 1 tsp. thyme 1 tbsp. honey 1 tbsp. butter 1/2 small white onion

1 garlic clove, minced 1/2 C. shredded cheddar cheese salt and pepper 1 sheet puff pastry 1 egg, beaten

Directions 1. Set your oven to 400 degrees F before doing anything else and grease a baking sheet. 2. In a skillet, add the butter and cook until melted completely. 3. Add the apple, onion and garlic and stir fry until tender. 4. Stir in the chicken, honey, thyme, salt and pepper and remove from the heat. 5. Keep aside to cool slightly. 6. Add the cheddar cheese and stir to combine. 7. Place the puff pastry onto a lightly floured surface and roll into 1/8-inch thickness. 8. With a glass, cut the circles from the pastry. 9. Place about 1 tbsp. of the filling onto each circle. 10. Fold the dough over the filling and press the edges to seal. 11. In the bottom of the prepared baking sheet, arrange the empanadas and coat each with the egg wash. 12. Cook in the oven for about 25 minutes. 13. Enjoy warm.

Cheddar Chicken Empanadas

41

EMPANADAS

Buena Caritas

Prep Time: 1 hr Total Time: 1 hr 28 mins Servings per Recipe: 1 Calories 391.3 kcal Fat 27.0 g Cholesterol 43.0 mg Sodium 475.7 mg Carbohydrates 24.8 g Protein 12.0 g

Ingredients Dough 4 C. all-purpose flour 4 tsp. baking powder 2 tsp. curry powder 1 tsp. salt 1 tsp. turmeric 1 1/3 C. shortening 1/2 C. butter 1 C. cold water Filling 2 tbsp. vegetable oil

2 medium onions, finely chopped 2 garlic cloves, minced 2 lb. ground beef 1 tbsp. curry powder 1 1/2 tsp. salt 1 1/2 tsp. dried thyme 1 tsp. black pepper 1 pinch cayenne pepper 2 C. water 1 C. plain breadcrumbs

Directions 1. For the dough: in a bowl, add the flour, baking powder, turmeric, curry powder and salt and mix well. 2. With a pastry blender, cut in the shortening and butter until a fine crumb like mixture forms. 3. Add the water and mix until a soft dough forms. 4. Make a ball from the dough. 5. With a wax paper, cover the dough ball and refrigerate for about 1 hour. 6. For the filling: in a bowl, add the breadcrumbs and water and mix well. 7. Keep aside until using. 8. In a pot, add the oil over medium heat and cook until heated through. 9. Add the onions and garlic and stir fry for about 3-4 minutes. 10. Transfer the onion mixture into a bowl and keep aside. 42

Empanadas Buena Caritas

11. In the same pot, add the beef over high heat and cook until browned. 12. Drain the grease from the beef. 13. Add the onion mixture, thyme, curry powder, cayenne pepper, salt and black pepper and stir to combine. 14. Set the heat to medium and cook for about 3 minutes. 15. Remove from the heat and keep aside. 16. Set your oven to 350 degrees F and grease a baking sheet. 17. Place the dough onto a lightly floured surface and cut into 12 equal sized pieces. 18. Now, roll each piece into a 6-inch circle. 19. Place the filling onto each circle evenly. 20. With wet fingers, moisten the edges of each circle. 21. Fold the dough over the filling and press the edges to seal. 22. In the bottom of the prepared baking sheet, arrange the empanadas. 23. Cook in the oven for about 28 minutes. 24. Enjoy warm..

43

SOUTHWEST

Yam Empanadas with White Sauce

Prep Time: Total Time: 2 hrs 20 mins Servings per Recipe: 1 Calories 484.9 kcal Fat 20.8 g Cholesterol 104.6 mg Sodium 980.4 mg Carbohydrates 61.4 g Protein 13.4 g

Ingredients Dough 4 C. all-purpose flour, plus additional for rolling dough 4 tsp. kosher salt 1 C. unsalted butter, cold and cubed 2 large eggs 2 tbsp. white vinegar 1/3-2/3 C. cold water Filling 1/2 tsp. chili powder 1/2 tsp. ground coriander 1/2 tsp. ground cumin 2 jalapeños, stemmed, seeded and finely diced

3-4 medium sweet potatoes, cooked and mashed 2 (15 oz.) cans black beans, rinsed and drained kosher salt White Sauce 1 C. Greek yogurt 3 tbsp. lemon juice plus 1 tbsp. lemon zest 1 tbsp. chopped fresh cilantro 1 tsp. ground cumin kosher salt Egg Wash 1 large egg, lightly beaten

Directions 1. For the dough: in a food processor, add the flour and salt. 2. Add the butter and process until a coarse meal like mixture is formed. 3. Add the eggs, vinegar, and 1/3-2/3 C. of the cold water and process until just a dough forms. 4. Place the dough onto a smooth surface and with your hands, pat it into a flat disk. 5. With a plastic wrap, wrap the dough disc tightly and place in the fridge for about 1 hour. 6. For the filling: in a dry skillet, add the coriander, cumin and chile powder and stir fry until just aromatic. 7. Stir in the beans, sweet potatoes, jalapeños and salt and remove from the heat. 8. For the white sauce: in a bowl, add all the ingredients and mix until well combined. 46

Southwest Yam Empanadas with White Sauce

9. Cover the bowl and place in the fridge until using. 10. Set your oven to 400 degrees F and grease a baking sheet. 11. Make 10 equal sized balls from the dough. 12. Place the balls onto a floured surface and roll each into a 6-inch round. 13. Place about 3-4 tbsp. of the filling onto the center of each dough round. 14. Coat the edges of each round with the egg wash. 15. Fold the dough over the filling and press the edges to seal. 16. In the bottom of the prepared baking sheet, arrange the empanadas and coat the top of each with egg wash. 17. Cook in the oven for about 25 minutes. 18. Enjoy warm alongside the white sauce..

47

ELIZABETH’S

Empanadas

Prep Time: Total Time:3 hrs 45 minss Servings per Recipe: 1 Calories 597.8 kcal Fat 36.0 g Cholesterol 139.1 mg Sodium 227.3 mg Carbohydrates 61.9 g Protein 8.7 g

Ingredients 1 large egg, beaten 2-3 tbsp. unsalted butter 3 large apples, cored, peeled, diced 1 dash turbinado sugar 3 tbsp. brown sugar 1 tsp. ground cinnamon 1 pinch salt bench flour, for dusting almond pastry 1 (17 1/3 oz.) boxes frozen puff

pastry, thawed Almond Pastry Crème 1 1/2 C. whole milk 1/2 C. sugar 2 tbsp. almond paste 1 pinch salt 4 large egg yolks 2 tbsp. cornstarch 3 tbsp. unsalted butter

Directions 1. For the almond pastry cream: in a heavy-bottomed pot, add the milk, almond paste, sugar and salt over medium heat and beat until well combined. 2. Cook until just boiling, mixing continuously. 3. In a bowl, add the egg yolks and cornstarch. And beat until thick and creamy. 4. Remove the milk mixture from the heat. 5. Slowly, add 1/4 C. of the milk mixture into the egg mixture, beating continuously until well combined. 6. Add the egg mixture into the pot of the remaining milk mixture and stir to combine. 48

Elizabeth’s Empanadas

7. Place the pan over the heat and cook for about 3 minutes, beating continuously. 8. Remove from the heat and stir in the butter until well combined. 9. Through a sieve, strain the pastry cream into a bowl. 10. Arrange a plastic wrap directly onto the surface of pastry cream and place in the fridge for about 3 hours. 11. In a skillet, add the butter over medium heat and cook until melted completely. 12. Add the apples and stir fry for about 5 minutes. 13. Add the brown sugar, salt and cinnamon and cook for about 10 minutes, mixing often. 14. Remove from the heat and with a fork, mash the mixture until a chunky applesauce like mixture forms. 15. Keep aside to cool completely. 16. Set your oven to 400 degrees F and line a baking sheet with the parchment paper. 17. After cooling of the apple mixture, gently fold in 1/4 C. of the pastry cream. 18. Place the puff pastry sheets onto a floured surface and separate them. 19. With a 4 1/2-inch round biscuit cutter, cut 4 large circles from each pastry sheet. 20. Place about 2 heaping tbsp. of the apple mixture onto the bottom half of each dough circle. 21. Coat the edges of each pastry circle with the egg wash. 22. Fold the dough over the filling and press the edges to seal. 23. In the bottom of the prepared baking sheet, arrange the empanadas. 24. With a knife, make 2 slits on top of each empanada. 25. Coat each empanada with the remaining egg wash and dust with the turbinado sugar. 26. Cook in the oven for about 20 minutes. 27. Remove from the oven and enjoy with the topping of the remaining almond pastry cream..

49

PUNTA S

Cana Empanadas

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 7 Calories 371.9 kcal Fat 20.3 g Cholesterol 35.6 mg Sodium 544.2 mg Carbohydrates 32.2 g Protein 15.5 g

Ingredients 2 C. roasted chicken meat, shredded 1 C. whole kernel corn 1/4 C. golden raisin 2 tbsp. fresh cilantro, chopped 2 tbsp. onions, minced 1/4-1/2 C. crumbled goat cheese

1/2 tsp. kosher salt 1/4 tsp. black pepper, freshly ground 2 (9 inch) pie crusts

Directions 1. Set your oven to 375 degrees F before doing anything else and line a baking sheet with the parchment paper. 2. In a large bowl, add the chicken, cheese, raisins, corn, onion, cilantro, salt and pepper and mix well. 3. With a 2-inch biscuit cutter, cut an rounds from each pie crust. 4. Place the chicken mixture onto half of each round evenly, leaving a little edge. 5. With wet fingers, moisten the edges of each circle. 6. Fold the dough over the filling and press the edges to seal. 7. In the bottom of the prepared baking sheet, arrange the empanadas. 8. With a fork, poke the top of each empanada. 9. Cook in the oven for about 20 minutes. 10. Enjoy warm..

50

Punta Cana Empanadas

Empanadas

Prep Time: 30 mins

Colombiana

Total Time: 50 mins Servings per Recipe: 8 Calories 358.0 kcal Fat 18.4 g Cholesterol 91.4 mg Sodium 542.0 mg Carbohydrates 40.0 g Protein 8.1 g

Ingredients Dough 3 C. flour 2 tsp. baking powder 3/4 tsp. salt 1/3 C. butter 2 eggs 1/3 C. milk 1 egg, beaten Filling 1 large onion, minced

1 red jalapeño chile, minced 1 green jalapeño, minced 1 tomatoes, minced 1 green onion, minced 2 tbsp. parsley, chopped 2 garlic cloves, minced 1/2 C. green olives, chopped 1/4 C. vegetable oil 3 C. queso fresco, crumbled

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a baking sheet. 2. In a skillet, add the oil and cook until heated through. 3. Add the remaining ingredients except the cheese and cook for about 10 minutes, mixing frequently. 4. Remove from the heat and stir in the cheese. 5. Meanwhile, for the dough: in a bowl, add the flour, baking powder and salt and mix well. 6. With a pastry blender, cut in the butter until a coarse meal like mixture forms. 7. Add the eggs and milk and mix until a smooth dough forms. 8. Place the dough onto a lightly floured surface and roll very thinly. 9. With a round cutter, cut the dough into circles. Empanadas Colombiana

51

10. Place the filling onto the center half of dough circles evenly, leaving border. 11. Top each with the remaining dough circles. 12. With wet fingers, moisten the edges of each circle and press the edges to seal. 13. In the bottom of the prepared baking sheet, arrange the empanadas. 14. Cook in the oven for about 20 minutes. 15. Enjoy warm.

52

Western

Prep Time: 15 mins

European Empanadas

Total Time: 18 mins Servings per Recipe: 30 Calories 95.1 kcal Fat 5.7 g Cholesterol 8.7 mg Sodium 111.7 mg Carbohydrates 7.5 g Protein 3.5 g

Ingredients

Directions

Filling 1 tbsp. olive oil 1 tbsp. Spanish onion, chopped 3 garlic cloves, minced 1 tbsp. jalapeño, minced 1/4 C. red pepper , chopped 8 oz. picked lump crab meat 1 (4 oz.) packages goat cheese, or feta 1 tsp. chopped cilantro 1 tbsp. Italian parsley, chopped 7 oz. corn ( drained) 1 tsp. cumin salt fresh ground black pepper Pastry 2 sheets frozen pie dough, thawed

1. For the filling: in a skillet, add the oil over medium and cook until heated through. 2. Add the onion, red pepper, garlic and jalapeño and stir fry for about 5 minutes. 3. Remove from the heat and keep aside to cool completely. 4. In a bowl, add the remaining ingredients and mix until well combined. 5. Add the cooled onion mixture and mix well. 6. Place the dough onto a lightly floured surface and cut into 3-inch circles. 7. Place about 1/2-3/4 tbsp. of the filling in the center of each dough circle. 8. Fold the dough over the filling and press the edges to seal. 9. In the bottom of a tray, arrange the empanadas and place in the fridge for some time. 10. In a deep skillet, add 3-inch of the vegetable oil and cook until heated completely. 11. Add the empanadas in batches and cook until golden brown from both sides. 12. With a slotted spoon, transfer the empanadas onto a paper towel-lined plate to drain. 13. Enjoy warm.

Western European Empanadas

53

CORN

Biscuit Empanada

Prep Time: 45 mins Total Time: 45 mins Servings per Recipe: 1 Calories 445.8 kcal Fat 23.1 g Cholesterol 45.5 mg Sodium 1221.8 mg Carbohydrates 42.3 g Protein 18.4 g

Ingredients 1 lb. ground beef 1 garlic clove 1 tsp. salt 1 (15 oz.) cans fresh cut corn, drained 1/2 C. chopped onion 8 oz. grated cheddar cheese

1 C. salsa 2 (16 oz.) cans large refrigerated biscuits

Directions 1. Set your oven to 375 degrees F before doing anything else and grease a baking sheet. 2. In a skillet, add the ground beef, salt and pepper and cook until cooked through. 3. Remove from the heat and keep aside to cool. 4. In a bowl, add the salsa, cheese, corn and onions and mix well. 5. Add the cooked beef and gently, stir to combine. 6. Place each biscuit onto a lightly floured surface and roll into an even thickness. 7. Place about 1/3 C. of the filling onto the center of each circle. 8. Fold the dough over the filling and press the edges to seal. 9. In the bottom of the prepared baking sheet, arrange the empanadas. 10. Cook in the oven until golden brown. 11. Enjoy warm..

56

Corn Biscuit Empanadas

Forest

Frost Empanadas

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 12 Calories 238.7 kcal Fat 13.1 g Cholesterol 2.5 mg Sodium 224.2 mg Carbohydrates 28.5 g Protein 2.4 g

Ingredients 1 lb. fresh blackberries 1 C. fresh apple, pared and finely chopped 1/4 C. chopped walnuts 1/4 C. sugar 2 tbsp. flour 1 tsp. ground cinnamon 1 tsp. vanilla

1 dash salt 3 (9 inch) pie crusts 1 tbsp. butter Garnish 1/2 tsp. cinnamon 2 tbsp. sugar

Directions 1. Set your oven to 400 degrees F before doing anything else and grease a baking sheet. 2. In a bowl, add the walnuts, apple, and flour, sugar, cinnamon, salt and vanilla and mix until well combined. 3. Gently fold in the blackberries. 4. Place the pastry onto a lightly floured surface and unroll it. 5. Then, cut into 12 (4 1/2-inch) circles. 6. Place about 2 tbsp. of the filling onto half of each circle, leaving about 1/2-inch border. 7. Fold the dough over the filling and press the edges to seal. 8. In a bowl, add 2 tbsp. of the sugar and 1/2 tsp. of the cinnamon and mix well. 9. In the bottom of the prepared baking sheet, arrange the empanadas. 10. Coat each empanada with the melted butter and then, dust with the cinnamon sugar. 11. Cook in the oven for about 18-20 minutes. 12. Enjoy warm.

Forest Frost Empanadas

57

SWEET

Milk Empanadas

Prep Time: 40 mins Total Time: 1 hr Servings per Recipe: 24 Calories 161.8 kcal Fat 9.0 g Cholesterol 44.8 mg Sodium 26.0 mg Carbohydrates 18.4 g Protein 3.1 g

Ingredients Dough 3 C. flour 3/4 C. cocoa powder, unsweetened 1/4-1/2 C. sugar 1 pinch salt 1 tsp. cinnamon 1 C. unsalted butter, cut into small pieces 2 eggs 4-6 tbsp. water Filling

2 (16 oz.) jars dulce de leche, store bought, or see appendix Optional 1 dash salt 1 egg, whisked with 1 tbsp. water to be used as egg wash 1/4 C. demerara sugar, to sprinkle on top of empanadas Garnish sprinkled with cocoa powder 1 scoop vanilla ice cream

Directions 1. For the dough: in a food processor, add the flour, cocoa powder, sugar, cinnamon and salt and pulse until well combined. 2. Add the butter pieces and pulse until well combined. 3. Add the eggs and water and pulse until a clumpy dough forms. 4. Transfer the dough onto a lightly floured surface and with your hands, knead for about 2 times. 5. Make 2 balls from the dough and with your hands, flatten each into a thick disc. 6. Place in the fridge for about 45-50 minutes. 7. Place the dough onto a lightly floured surface and roll into a thin circle. 8. With a round dough cutter, cut the circles from the dough. 9. Place the dulce de leche onto the center of each circle evenly. 10. Fold the dough over the filling and press the edges to seal. 58

Sweet Milk Empanadas

11. In the bottom of a greased baking sheet, arrange the empanadas. 12. Coat the top of each empanada with the egg wash and dust with the demerara sugar lightly. 13. Place in for about 45 minutes. 14. Set your oven to 375 degrees F. 15. Cook in the oven for about 15-20 minutes. 16. Enjoy the empanadas warm with a dusting of the cocoa powder alongside the vanilla icecream..

59

EAST

LA Empanadas

Prep Time: 25 mins Total Time: 55 mins Servings per Recipe: 4 Calories 365.9 kcal Fat 30.4 g Cholesterol 139.2 mg Sodium 200.5 mg Carbohydrates 6.5 g Protein 17.2 g

Ingredients 1 tbsp. olive oil 1/2 small onion, chopped 2 garlic cloves, minced 1/2 lb. ground beef 1/2 tsp. ground cumin 1/2 tsp. curry powder 1/2 tsp. chili powder 1/4 tsp. allspice 1/4 tsp. dried thyme

1 pinch kosher salt 1 pinch cinnamon 1 pinch ground pepper 1/2 C. frozen corn, defrosted 1/2 C. shredded white cheddar cheese 4 tbsp. unsalted butter 1 tbsp. sazon seasoning 12 empanada wrappers ( 6 inches) 1 egg, lightly beaten

Directions 1. 2. 3. 4.

In a skillet, add the oil over medium-high heat and cook until heated. Add the onion and stir fry for about 3 minutes. Add the garlic and stir fry for about 1 minute. Stir in the beef, thyme, spices, salt and pepper and cook for about 10 minutes, mixing often. 5. Stir in the cheddar cheese and corn and remove from the heat. 6. Keep aside to cool completely. 7. Set your oven to 375 degrees F and line a baking sheet with the parchment paper. 8. In a frying pan add the butter and cook until melted. 9. Add the sazon powder and mix well. 10. Place about 2 heaping tbsp. of the filling onto the center of each wrapper. 11. Coat the edges of each wrapper with the beaten egg. 12. Fold the dough over the filling and press the edges to seal. 13. In the bottom of the prepared baking sheet, arrange the empanadas and coat the top of 60

East LA Empanadas

each with the melted butter. 14. Cook in the oven for about 20 minutes. 15. Enjoy warm..

61

EMPANADAS

in October

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 1 Calories 76.8 kcal Fat 4.1 g Cholesterol 13.5 mg Sodium 82.8 mg Carbohydrates 9.3 g Protein 0.8 g

Ingredients Filling 1 C. canned pumpkin 1 C. brown sugar 1 tbsp. butter 1 tsp. ground cinnamon 1 tsp. pumpkin pie spice 1/4 C. chopped pecans Crust 2 1/2 C. all-purpose flour

2 tbsp. granulated sugar 1 tsp. salt 1 C. cold butter 8-10 tbsp. cold water Glaze 1 egg 1 tsp. water Garnish sanding sugar

Directions 1. In a pot, add the pumpkin, 1 tbsp. of the butter, brown sugar, pumpkin pie spice and cinnamon over medium heat and cook for about 10-12 minutes, mixing continuously. 2. Remove from the heat and keep aside to cool completely. 3. After cooling, add the pecans and stir to combine. 4. Set your oven to 400 degrees F. 5. In a bowl, add the flour, salt and sugar and mix well. 6. With a pastry blender, cut in 1 C. of the butter until a coarse crumb like mixture is formed. 7. Add enough water and mix until just combined. 8. Place the dough onto a lightly floured surface and cut into 2 equal sized pieces. 9. Now, roll each piece into 1/8-inch thickness. 10. With a 2 1/2-inch round cookie cutter, cut the circles from each dough piece. 11. Place about rounded 1/2 tsp. of the filling onto the center of each dough circle. 12. Fold the dough over the filling and press the edges to seal. 13. In a bowl, add egg and 1 tsp. of the water and beat well. 62

Empanadas in October

14. In the bottom of a ungreased baking sheet, arrange the empanadas. 15. Coat top of each empanada with the egg wash and dust with the adding sugar. 16. Cook in the oven for about 12-15 minutes. 17. Enjoy warm..

63

FATHIA’S

Favorite Empanadas

Prep Time: Total Time: 15 mins Servings per Recipe: 4 Calories 181.9 kcal Fat 11.8 g Cholesterol 44.7 mg Sodium 869.6 mg Carbohydrates 9.0 g Protein 11.0 g

Ingredients 1/2 lb. white-meat ground turkey 1/2 tsp. salt 1/4 tsp. pepper 1/4 tsp. cumin 1/4 tsp. sweet chili powder 1 tbsp. olive oil

1 (15 oz.) cans diced tomatoes, drained 1 C. olive, chopped 2 tbsp. chopped pickled jalapeño peppers vegetable oil cooking spray 1 lb. raw frozen pizza dough

Directions 1. Set your oven to 400 degrees F before doing anything else and grease a baking sheet. 2. In a bowl, mix together the cumin, chili, powder, salt and pepper. 3. Season the turkey with the spice mixture evenly. 4. In a skillet, add the oil over high heat and cook until heated. 5. Add the turkey and cook for about 3-4 minutes, breaking up the meat. 6. Add the olives, tomatoes and jalapeños and stir to combine. 7. Set the heat to low and cook, covered for about 3-4 minutes. 8. Place the dough onto a lightly floured surface and cut into 4 equal sized pieces. 9. Now, stretch each dough piece into 8-inch circle. 10. Place about 1/2 C. of the turkey mixture onto each dough circle. 11. Fold the dough over the filling and press the edges to seal. 12. In the bottom of the prepared baking sheet, arrange the empanadas and spray each with cooking spray. 13. Cook in the oven for about 10-15 minutes. 14. Enjoy warm..

66

Fathia’s Favorite Empanadas

Cannellini

Chicken Empanadas

Prep Time: 40 mins Total Time: 1 hr Servings per Recipe: 20 Calories 108.7 kcal Fat 6.0 g Cholesterol 24.7 mg Sodium 190.0 mg Carbohydrates 5.8 g Protein 7.7 g

Ingredients 1 lb. chicken legs with thigh 2 tbsp. olive oil 1 (1/2 oz.) packet sazon goya 1 tbsp. oregano 1 tsp. salt 1 C. cheddar cheese, shredded 15 1/2 oz. cannellini beans, drained

1/4 C. salsa 20 empanada wrappers ( goya discos)

Directions 1. In a skillet, add the oil and cook until heated. 2. Add the chicken and cook until browned completely. 3. Add the oregano, sazon and enough water to cover the chicken in half and cook for about 30-40 minutes. 4. Drain the chicken completely and keep aside to cool slightly. 5. Remove the skin of chicken legs and then, shred the meat. 6. In a bowl, add the shredded chicken, cheddar cheese, cannellini beans and salsa and mix well. 7. Keep aside to cool completely. 8. Set your oven to 375 degrees F. 9. Place about 1-2 tbsp. of the chicken mixture onto the center of each disco. 10. Fold the dough over the filling and press the edges to seal. 11. In the bottom of a baking sheet, arrange the empanadas and coat the top of each with the butter. 12. Cook in the oven for about 15-20 minutes. 13. Enjoy warm. Cannellini Chicken Empanadas

67

EMPANADAS

in College

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 370.5 kcal Fat 13.7 g Cholesterol 70.3 mg Sodium 947.2 mg Carbohydrates 32.1 g Protein 28.7 g

Ingredients

Directions

1 lb. extra lean ground beef 8 refrigerated biscuits, such as Pillsbury Grands 1 (1 1/4 oz.) envelopes taco seasoning 1/4 C. water 1 (14 1/2 oz.) cans petite diced tomatoes 1 C. store bought salsa con queso sauce, such as Pace

1. Set your oven to 450 degrees F before doing anything else. 2. In a nonstick skillet, add the beef over high heat and cook until meat is no more pink, breaking up the meat. 3. Meanwhile, place each biscuit onto a lightly floured surface and roll into a 4 1/2-inch (1/2-inch thick) circle. 4. In the bottom of an ungreased baking sheet, arrange the flattened biscuits. 5. Add the taco seasoning mix and water into the beef and stir to combine. 6. Remove from the heat. 7. Place about 2 tbsp. of the beef mixture onto the center of each biscuit. 8. Fold the dough over the filling and press the edges to seal. 9. Cook in the oven for about 8 minutes. 10. Meanwhile, in the same skillet with leftover beef mixture, add the salsa sauce and tomatoes with juice over low heat and cook until heated completely, mixing occasionally. 11. Enjoy the warm empanadas with a topping of the cheese sauce..

68

Empanadas in College

Baja

Empanadas

Prep Time: 1 hr Total Time: 2 hrs 30 mins Servings per Recipe: 6 Calories 515.8 kcal Fat 34.3 g Cholesterol 83.0 mg Sodium 897.3 mg Carbohydrates 40.0 g Protein 12.7 g

Ingredients Dough 2 C. all-purpose flour 1/2 C. lard, chilled 2 1/2 tbsp. unsalted butter, chilled 1/2 tsp. salt about 1/3 C. ice water Filling 2 tbsp. olive oil 1 large white onion, diced 1/2 tsp. salt

1/2 tsp. fresh ground black pepper 2 bunches Swiss chard, about 1 lb. total weight, trimmed, leaves cut into small pieces and stems cut into 1/2 inch dice 3/4 C. Cotija cheese 1/4 C. asadero cheese, grated, or cheddar fresh lime juice 1 egg, beaten, for the glaze freshly cracked pepper

Directions 1. For the Dough: in a bowl, add the flour, salt, butter and lard and with your fingers, mix until coarse crumb like mixture forms. 2. Slowly, add the ice water, a little at a time and with a fork, mix until a dough forms. 3. With your hands, knead until a dough ball is formed. 4. With a plastic wrap, cover the dough an place in the fridge overnight. 5. For the filling: in a skillet, add the oil over medium heat and cook until heated. 6. Add the onion, salt and pepper and stir fry for about 8-10 minutes. 7. Add the chard stems and cook for about 1-2 minutes. 8. Add the chard leaves and stir fry for about 3-4 minutes. 9. Transfer the chard mixture into a bowl and keep aside to cool. 10. Add the lime juice and cheeses and stir to combine. 11. Place each biscuit onto a lightly floured surface and roll into a 1/8-inch thickness. 12. With a 3-inch round cookie cutter, cut 12 equal sized circles from the dough. Baja Empanadas

69

13. Place about 2 tsp. of the filling onto one half of each circle, leaving about 1/2-inch edge. 14. Coat the edges of each circle with the beaten egg. 15. Fold the dough over the filling and press the edges to seal. 16. In the bottom of a tray, place the empanadas in a single layer. 17. With a plastic wrap, cover the tray and place in the fridge for about 2 hours. 18. Set your oven to 350 degrees F and grease a baking sheet. 19. In the bottom of the prepared baking sheet, arrange the empanadas. 20. Coat the edges of each circle with the beaten egg and dust with the cracked pepper. 21. Cook in the oven for about 30 minutes. 22. Enjoy warm.

70

Mexican

Lunch Box Fries

Prep Time: Total Time: 15 mins Servings per Recipe: 6 Calories 188.3 kcal Fat 4.6 g Cholesterol 0.0 mg Sodium 529.4 mg Carbohydrates 33.6 g Protein 3.1 g

Ingredients 2 tbsp taco seasoning mix 1 bags frozen crispy French fries

Directions 1. Before you do anything, preheat the oven to 350 F. Line up a baking sheet with parchment paper. 2. Lay in it the French fries. Cook them in the oven for 14 min. 3. Season the fries with taco seasoning then serve them right away. 4. Enjoy.

Mexican Lunch Box Fries

71

ALAMEDA

Tacos with Onion Flakes

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 5 Calories 255.8 kcal Fat 10.5 g Cholesterol 30.8 mg Sodium 685.2 mg Carbohydrates 26.6 g Protein 12.7 g

Ingredients 1/2 lb ground beef 2 tbsp flour 3/4 tsp salt 1/4 tsp dried onion flakes 1/4 tsp paprika 1 1/2 tsp chili powder 1 dash garlic powder

1 dash onion powder 1/4 C. water 5 small tortillas lettuce shredded cheese sour cream tomatoes, diced

Directions 1. Get a mixing bowl: Mix in it the beef with the flour, salt, minced onion, paprika, chili powder, garlic powder and onion powder. 2. Place a large pan over medium heat. Cook in it the beef mixture with water for 10 to 12 min or until the beef is done. 3. Heat the tortillas in a pan then top them with the beef mixture followed by tomato, lettuce, cheese and sour cream. 4. Serve your tacos right away. 5. Enjoy..

72

Alameda Tacos with Onion Flakes

Rust

Belt Tacos

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 4 Calories 666.4 kcal Fat 26.7 g Cholesterol 106.7 mg Sodium 991.1 mg Carbohydrates 71.6 g Protein 36.0 g

Ingredients 1 lb ground beef 1 envelopes taco seasoning mix 4 large hot baked potatoes 1 C. cheddar cheese 1 C. chopped green onion salsa sour cream

Directions 1. Place a large pan over medium heat. Cook in it the beef for 8 to 10 min or until it is done. Discard the grease. 2. Mix in the taco seasoning by following the instructions on the package. 3. Make 2 crossing slices on top of each potatoes in the shape of an X. Use a fork to fluff the potato flesh slightly. 4. Divide the beef between the potatoes then place them on a serving plate. 5. Top them with cheese, green onion and some sour cream. Serve them right away. 6. Enjoy.

Rust Belt Tacos

73

KATRINA’S

Mesa Lasagna

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 4 Calories 1154.6 kcal Fat 44.8 g Cholesterol 103.9 mg Sodium 3411.2 mg Carbohydrates 139.7 g Protein 49.7 g

Ingredients 1 lb ground beef round 1/2 C. chopped green pepper 1/2 C. chopped onion 2/3 C. water 1 envelopes taco seasoning 1 cans black beans

1 cans petite diced tomatoes 6 large flour tortillas 1 cans refried beans 3-4 C. Mexican blend cheese chopped fresh cilantro leaves sour cream

Directions 1. Before you do anything, preheat the oven to 350 F. Grease a casserole dish. 2. Place a large pan over medium heat. Cook in it the beef with onion and green pepper for 8 min. 3. Stir in the water with taco seasoning. Cook them until they start boiling. Lower the heat and let them cook for an extra 6 min. 4. Add the tomatoes and black beans. Cook them for 12 min. 5. Lay 2 tortillas in the bottom of the casserole. Top it with half of the refried beans followed by half of the beef mixture, and 1 C. of shredded cheese. 6. Repeat the process to make another layer. Cover the second layer with the remaining tortillas and cheese. 7. Use a piece of foil to cover the casserole. Cook it in the oven for 32 min. serve it warm with your favorite toppings. 8. Enjoy..

76

Katrina’s Mesa Lasagna

Creamy

Sirloin and Pasta Taco Casserole

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 6 Calories 547.9 kcal Fat 23.8 g Cholesterol 99.1 mg Sodium 1088.9 mg Carbohydrates 48.9 g Protein 34.0 g

Ingredients 1 lb ground sirloin 1 small onion, chopped 16 oz. can tomato sauce 16 oz. can water 16 oz. can diced tomatoes and green chilies, undrained 3 C. uncooked elbow macaroni 1/4 tsp salt

1/4 tsp pepper 1/2-1 tsp cumin 1/8-1/4 tsp cayenne pepper 1/2 tsp garlic powder 1 tsp dried cilantro 1/2 C. milk 2-2 1/2 C. shredded cheddar cheese

Directions 1. Place a large pan over medium heat. Cook in it the sirloin with onion for 8 min. discard the grease. 2. Mix in it the tomato sauce, water, diced tomatoes, dry macaroni and seasonings. Cook them until they start boiling. 3. Lower the heat and put on the lid. Let them cook for 14 to 16 min. 4. Stir in the milk with cheese and cook them for 4 min. serve your sirloin and pasta taco casserole warm with your favorite toppings. 5. Enjoy.

Creamy Sirloin and Pasta Taco Casserole

77

MI

Linda’s Tacos

Prep Time: 7 mins Total Time: 1 hr 7 mins Servings per Recipe: 5 Calories 271.6 kcal Fat 9.6 g Cholesterol 58.9 mg Sodium 276.9 mg Carbohydrates 21.6 g Protein 24.8 g

Ingredients 1 lb ground beef 1 cans black beans 1 cans stewed tomatoes, chopped 1 envelopes taco seasoning mix 1 envelope ranch dressing mix

Directions 1. Place a large pan over medium heat. Cook in it the beef for 8 min. discard the grease. 2. Stir in the beans with tomatoes, taco seasoning and ranch dressing mix. Put on the lid and cook them for 1 h on low heat. 3. Spoon the filling into the taco shells. 4. Serve your tacos right away with your favorite toppings. 5. Enjoy..

78

Mi Linda’s Tacos

Carolina

Cornbread Taco Casserole

Prep Time: 15 mins Total Time: 38 mins Servings per Recipe: 4 Calories 666.8 kcal Fat 29.2 g Cholesterol 88.2 mg Sodium 1677.5 mg Carbohydrates 72.3 g Protein 32.1 g

Ingredients 1 lb ground beef 1 package taco seasoning mix 1/2 C. water 1 cans corn, drained 1/2 C. green pepper, chopped 1 cans tomato sauce 1 packages Jiffy cornbread mix

1 cans French-fried onions 1/3 C. shredded cheddar cheese

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Before you do anything, preheat the oven to 400 F. Grease a baking dish. Place a large pan over medium heat. Cook in it the beef for 8 min. discard the grease. Mix in the taco seasoning, water, corn, green pepper and tomato sauce. Prepare the cornbread mixture by following the instructions on the package. Mix into it half of the fried onions. Pour the beef mixture into the greased casserole. Top it with the cornbread mix. Cook it in the oven for 22 min. garnish the casserole with cheese and the remaining onion. Cook it for an extra 3 min. Serve your taco bake right away with your favorite toppings. Enjoy.

Carolina Cornbread Taco Casserole

79

CHILI

Taco Ranch Wheels

Prep Time: 20 mins Total Time: 1 hr 50 mins Servings per Recipe: 24 Calories 208.9 Fat 2.8g Cholesterol 0.0mg Sodium 266.8mg Carbohydrates 36.9g Protein 9.7g

Ingredients 2 packages cream cheese, softened 1 cans chopped green chilies, drained 1 cans chopped black olives, drained 1/4 C. pimiento, drained 1 packages taco seasoning mix 1 package dry ranch dressing mix

10-12 large flour tortillas

Directions 1. Get a mixing bowl: Combine in it the cream cheese with chilies, olives, pimiento, seasoning mix, and ranch dressing to make the filling. 2. Place a large pan over medium heat. Divide the filling between the tortillas and spread it. 3. Roll the tortillas over the filling. Place them in the fridge for 2 h. 4. Once the time is up, use a sharp knife to slice the tortillas into slices. Serve them with your favorite toppings. 5. Enjoy.

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Chili Taco Ranch Wheels

Taco

Prep Time: 30 mins

Bites

Total Time: 45 mins Servings per Recipe: 16 Calories 488.2 kcal Fat 33.4 g Cholesterol 49.9 mg Sodium 332.7 mg Carbohydrates 31.1 g Protein 15.7 g

Ingredients 2 packages puff pastry sheets 1 egg 1/2 tbsp water 1 1/2 lbs ground beef 1/2 C. green pepper, chopped 1/2 C. white onion, chopped 1 garlic clove, minced 1 medium tomatoes, seeded and chopped

1/2 C. catsup 1/4 C. fresh cilantro 1 tsp ground cumin 2 tsp chili powder 1 tsp oregano 1 tsp cinnamon 1 1/2 C. Monterey jack cheese, shredded

Directions 1. Before you do anything, preheat the oven to 375 F. Line up a baking sheet with parchment paper. 2. Place the pastry on a working surface to defrost for 35 min. 3. Place a large pan over medium heat. Cook in it the beef, onion and green pepper for 4 min. Stir in the garlic and cook them for an extra minute.. 4. Discard the grease from the pan. Mix in the tomato, catsup, cilantro or parsley, cumin, chili powder, oregano and cinnamon. 5. Lower the heat and let them cook for 11 min. turn off the heat and add the cheese to make the filling. Place it aside to cool down. 6. Lay the pastry into a rectangle then slice it into 8 slices. Place 1 tsp of the filling in the middle of each dough piece. Taco Bites

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7. Get a small mixing bowl: Whisk in it the egg with water. Use the mixture to brush the pastry edges. 8. Pull one corner of the dough over the filling and press it onto the opposite corner in a triangle shape. 9. Repeat the process with the remaining ingredients. Place them on the lined up pan and brush them completely with the remaining egg and water mix. 10. Cook them in the oven for 16 to 18 min until they become golden brown. Serve your taco bites with your favorite dipping sauce. 11. Enjoy.

82

Memphis

Fish Tacos with White Sauce

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 6 Calories 258.9 kcal Fat 14.1 g Cholesterol 42.4 mg Sodium 155.2 mg Carbohydrates 16.8 g Protein 15.6 g

Ingredients 1/2 C. sour cream 1/2 C. mayonnaise 1/4 C. chopped fresh cilantro 1 package taco seasoning mix, divided 1 lb cod 2 tbsp vegetable oil 2 tbsp lemon juice

1 packages taco shells, warmed shredded cabbage chopped tomato lime juice taco sauce

Directions 1. Get a small mixing bowl: Whisk in it the sour cream, mayonnaise, cilantro and 2 tbsp seasoning mix to make the dressing. 2. Get a large mixing bowl: Toss in it the fish, vegetable oil, lemon juice and rest of the seasoning mix. 3. Place a large pan over medium heat. Stir in it the dish mix then cook them for 6 min while stirring often. 4. Spoon the mix while it is warm to the taco shells. Drizzle over it the white dressing. 5. Serve your tacos right away with your favorite toppings. 6. Enjoy.

Memphis Fish Tacos with White Sauce

83

KETOGENIC

Taco Casserole

Prep Time: 25 mins Total Time: 1 hr 15 mins Servings per Recipe: 8 Calories 468.6 kcal Fat 37.6 g Cholesterol 197.1 mg Sodium 538.4 mg Carbohydrates 3.7 g Protein 28.4 g

Ingredients 4 oz. cream cheese, softened 3 eggs 1/3 C. heavy cream 1/2 tsp taco seasoning mix 8 oz. cheddar cheese, shredded 1 lb ground beef

3 tsp taco seasoning mix 1/4 C. tomato sauce 4 oz. chopped green chilies 8 oz. cheddar cheese, shredded

Directions 1. Before you do anything, preheat the oven to 375 F. Grease a casserole dish with a cooking spray. 2. Get a mixing bowl: Mix in it the eggs with cream cheese until they become creamy. Mix in the heavy cream with taco seasoning. 3. Lay the cheese in the bottom of the casserole. Pour the cream mixture over the cheese layer. 4. Cook it in the oven for 27 to 32 min. Let sit for 7 min. 5. Place a large pan over medium heat. Cook in it the beef for 10 min. discard the fat. 6. Mix in it the taco seasoning, with chilies, tomato sauce, a pinch of salt and pepper. Sprinkle the cheese on top. 7. Lower the oven heat to 350 F. Place in it the taco casserole and cook it for 22 min. 8. Serve your taco casserole warm with your favorite toppings. 9. Enjoy..

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Ketogenic Taco Casserole

Catalina’s

Lunch Box Salad

Prep Time: 30 mins Total Time: 30 mins Servings per Recipe: 20 Calories 237.5 kcal Fat 17.5 g Cholesterol 41.3 mg Sodium 291.1 mg Carbohydrates 7.9 g Protein 13.2 g

Ingredients 2 lbs lean ground beef 2 packages taco seasoning mix 2 C. grated cheddar cheese 1 red onion, chopped 1 yellow onion, chopped 2 heads iceberg lettuce, chopped 4 tomatoes, chopped

2 avocados, peeled and chopped 1 1/2 C. black olives, sliced 12 C. nacho chips (Doritos), crushed 1 bottles Catalina dressing

Directions 1. Place a large pan over medium heat. Cook in it the onion with beef for 12 min. 2. Stir in the 1 package taco seasoning mix. Turn off the heat and let it sit for few minutes to cool down. 3. Get a large mixing bowl: Toss in it the lettuce, tomatoes, cheddar cheese, avocados, red onion, olives, and the second package of taco seasoning mix. 4. Stir in the cooked beef and onion mix. Season them with some salt and pepper. 5. Drizzle the dressing over the salad followed by the crushed Doritos. Serve your salad right away with your favorite toppings. 6. Enjoy.

Catalina’s Lunch Box Salad

87

AUTHENTIC

Mexican Cheesecake

Prep Time: 24 hrss Total Time: 24 hrs 35 mins Servings per Recipe: 18 Calories 211.3 kcal Fat 19.8 g Cholesterol 77.8 mg Sodium 263.6 mg Carbohydrates 4.1 g Protein 5.2 g

Ingredients

Directions

3 tsp cornmea`l 3 (8 oz.) packages cream cheese, softened 1 envelope taco seasoning 1/2 C. sour cream 1/2 C. salsa 2 eggs, beaten 1 C. shredded Monterey jack pepper cheese 1 cans chopped green chilies, drained 1/2 C. chopped black olives 1 C. sour cream 1/4 C. sliced black olives 1/4 C. sliced green onion 1/4 C. sliced cherry tomatoes 1 jalapeno pepper, sliced

1. Before you do anything, preheat the oven to 350 F. Grease a springform dish with a cooking spray. 2. Spread in it the cornmeal in an even layer. Place it aside. 3. Get a large mixing bowl: Cream in it the cream cheese. Mix in the taco seasoning, sour cream and salsa. 4. Mix in the eggs, pepper jack cheese and chilies. Stir the olives into the mixture with a pinch of salt and pepper. 5. Spread it over the oatmeal layer. Place the pan in the oven and let it cook for 32 to 36 min. 6. Place the cake pan aside to cool down for 60 min. 7. Coat the whole taco cheesecake with sour cream. Top it with the olives, onions, tomatoes and jalapeno slices. 8. Serve your taco cheesecake with your favorite toppings. 9. Enjoy..

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Authentic Mexican Cheesecake

How

to Make Taco Sauce

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 4 Calories 23.8 kcal Fat 0.3 g Cholesterol 0.0 mg Sodium 304.9 mg Carbohydrates 4.8 g Protein 1.1 g

Ingredients 1 (8 oz.) cans tomato sauce 1/3 C. water 1/4 tsp chili powder 1 1/2 tsp cumin 1 1/2 tsp instant minced onion 1 tbsp white vinegar 1/2 tsp garlic powder

1/2 tsp garlic salt 1/4 tsp paprika 1/4 tsp sugar 1/4 tsp cayenne pepper

Directions 1. Place a small saucepan over medium heat. Stir in it all the ingredients. 2. Bring it to a simmer. Let it cook for 16 to 22 min. Turn off the heat and let it cool down completely. 3. Serve your sauce right away or place it in the fridge until ready you're to serve it. 4. Enjoy.

How to Make Taco Sauce

89

MEXICAN

Monday’s Ground Beef

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 4 Calories 279.9 kcal Fat 17.4 g Cholesterol 77.1 mg Sodium 690.5 mg Carbohydrates 7.3 g Protein 22.2 g

Ingredients 1 lb ground beef 1/4 C. flour 1 tbsp chili powder 1 tsp salt 1/2 tsp minced onion 1/2 tsp paprika

1/4 tsp onion powder 1/8 tsp garlic powder 1/8 tsp cumin 1/2 C. water

Directions 1. Get a mixing bowl: Mix in it the beef, flour, chili powder, onion, paprika, onion powder, garlic powder, cumin and salt. 2. Place a large pan over medium heat. Heat in it the water. Add the beef mixture and cook them for 10 to 12 min while stirring it often. 3. Serve your taco meat warm. 4. Enjoy..

90

Mexican Monday’s Ground Beef

Picante

Prep Time: 5 mins

Taco Cups

Total Time: 15 mins Servings per Recipe: 1 Calories 79.7 kcal Fat 3.4 g Cholesterol 16.4 mg Sodium 267.2 mg Carbohydrates 6.3 g Protein 5.7 g

Ingredients 24 wonton wrappers 1 lb hamburger 1 packages taco seasoning mix 1/2 C. salsa or 1/2 C. picante sauce 3 tbsp salsa 1 C. shredded cheese sour cream

olive guacamole

Directions 1. Before you do anything, preheat the oven to 425. 2. Place a large pan over medium heat. Cook in it the hamburger for 8 min. discard the fat. 3. Mix in it the taco seasoning with 1/2 C. of salsa or picante sauce. Cook them for 4 to 6 min. 4. Grease some muffin pans. Place a wonton wrapper in each muffin C. Divide the beef mixture between them followed by the remaining sauce and cheese. 5. Place the pans in the oven and cook them for 8 to 9 min until they become golden brown. 6. Top your taco C. with some salsa, sour cream, olives and guacamole. 7. Enjoy.

Picante Taco Cups

91

BALLANTYNE

Taco Soup

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 8 Calories 337.9 kcal Fat 2.2 g Cholesterol 0.0 mg Sodium 1053.1 mg Carbohydrates 66.1 g Protein 18.8 g

Ingredients

Directions

1 cans black beans 1 cans pinto beans 1 cans navy beans 1 cans black-eyed peas 1 cans green beans 1 cans corn 1 small onion, chopped 1 cans tomato sauce 1 cans Rotel Tomatoes 2 C. water 1 packages taco seasoning mix 1 package ranch dressing mix sour cream grated cheese picante sauce or Tabasco sauce sliced jalapeno green onion crushed tortilla chips

1. Drain the all the beans with corn and rinse them. 2. Stir them into a large soup pot with the remaining ingredients. Put on the lid and let them cook for 40 to 60 min. 3. Serve your navy taco soup hot. 4. Enjoy..

92

Ballantyne Taco Soup

Tacos

Gonzalez

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 6 Calories 841.2 kcal Fat 42.6 g Cholesterol 169.0 mg Sodium 2015.3 mg Carbohydrates 59.1 g Protein 58.1 g

Ingredients 1 1/2 lbs steak 6 garlic cloves, mashed with 1 tsp kosher salt 3/4 C. fresh orange juice 2 tbsp tequila, optional 2 tbsp ground red chili pepper 1 C. chopped fresh cilantro 1 tbsp chopped fresh oregano 2 tsp salt 1 tbsp fresh coarse ground black pepper 1/4 C. olive oil 24 corn tortillas 1 lb queso asadero cheese

6 fire poblano chiles guacamole salsa, of your choice 1 large red onion, thinly sliced 1/4 C. fresh lime juice 1 tbsp olive oil 1/2 tsp salt 2 tbsp chopped fresh cilantro 1 tsp chopped fresh oregano

Directions 1. Get a mixing bowl: Mix in it the orange tequila, orange juice, garlic, chili pepper, cilantro, oregano, oil, salt and pepper to make the marinade. 2. Use a sharp knife to pose the steak several times. Place it in a plastic bag and pour the marinade all over it. 3. Seal the bag and place the steak in the fridge for an overnight. 4. Get a zip lock bag. Place in it the red onion with lime juice, olive oil, cilantro, oregano and salt. 5. Seal the bag and place it in the fridge of 3 h to 4 days to make the pickled onion. Tacos Gonzalez

93

6. Before you do anything, preheat the grill and grease it. 7. Drain the steak then season it with some salt and pepper. Grill it for 4 to 7 min on each side or until it is done to your taste. 8. Wrap the steak in a piece of foil then place it aside. 9. Heat the tortillas in a pan. Lay 2 slices of cheese on a tortilla then fold it in half then wrap each one of them in a piece of foil. 10. Place them over the grill and cook them for 10 to 14 min until the cheese slightly melts. 11. Cut the steak into thin slices. Place them over the cheese layer. 12. Top it with fire roasted chile, pickled onions, guacamole and salsa. 13. Fold the tortillas over the filling. Serve your tacos right away. 14. Enjoy.

96

South

Indian Chicken Rice Crepes

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 5 Calories 647.3 kcal Fat 13.7 g Cholesterol 31.7 mg Sodium 67.9 mg Carbohydrates 100.1 g Protein 30.4 g

Ingredients Crepe 2 C. long-grain rice 1 C. black lentils 1 C. mung beans 2 tbsp. ginger, chopped 2 green chilies, chopped salt 1 C. water 2 tbsp. oil clarified butter Filling

1/2 lb. minced chicken 1 C. finely dices red bell pepper 1 C. finely diced celery 1 C. finely chopped scallion 1 tsp. garlic, minced 1 tsp. ginger, minced 2 fresh green chilies, minced 1/2 C. fresh tomato, finely chopped salt and pepper 2 tbsp. cooking oil

Directions 1. For the crepes: in a large bowl of the water, soak the lentils and rice overnight. 2. Drain the soaked rice mixture well and rinse completely. 3. In a food processor, add the rice mixture, ginger, chilies and water and pulse until a smooth paste is formed. 4. Transfer the mixture into a bowl and stir in the salt. 5. Place in the fridge for about 7 hours. 6. Lightly grease a crepe pan with the clarified butter and place over medium-low heat until heated through. 7. Place desired amount of the mixture and tilt the pan to spread in a thin layer. 8. Cook until golden brown from both sides. 9. Repeat with the remaining mixture. 10. For the filling: in a nonstick skillet, add the oil and coo until heated. South Indian Chicken Rice Crepes

97

11. Add the ginger and garlic and stir fry for about 45 seconds. 12. Stir in the chicken, salt and pepper and cook for about 5-6 minutes. 13. Add the bell pepper, tomatoes, celery, scallion and chilies and stir to combine. 14. Set the heat to low and cook for about 5-6 minutes. 15. Stir in the salt and pepper and remove from the heat. 16. Keep aside to cool. 17. Coat each cooked crepe with a thin layer of the clarified butter. 18. Place about 1 1/2 tbsp. of the filling mixture in the center of each crepe. 19. Carefully, fold each crepe and enjoy. 20.  

98

How

to Make a Crepe

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 51.2 kcal Fat 0.3 g Cholesterol 0.3 mg Sodium 135.0 mg Carbohydrates 2.6 g Protein 9.2 g

Ingredients 6 egg whites 1/8 C. dry rolled oats, cooked 1/8 C. nonfat cottage cheese 15 g protein powder

Directions 1. 2. 3. 4. 5. 6.

In a bowl, add all the ingredients and beat until well combined. Place a lightly greased crepe pan over medium-low heat until heated through. Place desired amount of the mixture and tilt the pan to spread in a thin layer. Cook until golden brown from both sides. Repeat with the remaining mixture. Enjoy warm

How to Make a Crepe

99

GREEK

Style Crepes

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 4 Calories 334.1 kcal Fat 13.1 g Cholesterol 168.8 mg Sodium 418.3 mg Carbohydrates 36.9 g Protein 19.0 g

Ingredients 2 -3 bunches spinach, washed and stalks removed 1 onion, chopped feta cheese, crumbled 1/2 C. grated Romano cheese 1 carton ricotta cheese, small carton 1/2 tsp. ground nutmeg salt freshly ground black pepper 1 egg, lightly beaten

Crepes 125 g all-purpose flour 1 pinch salt 2 eggs 1 1/4 C. milk 3 tsp. butter, melted oil Garnish tomato sauce mozzarella cheese

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly, grease a baking dish. 2. For the filling: in a microwave-safe bowl, add the spinach in batches and microwave, covered until slightly wilted. 3. Drain well and with your hands, squeeze the liquid completely. 4. Then, chop the spinach roughly. 5. In a bowl, add the spinach, onion, Romano, ricotta and feta and blend well. 6. Add the egg, nutmeg, salt and pepper and mix until well combined. 7. In a bowl, add the flour and salt and mix well. 8. Now, sift the flour mixture into another bowl. 9. Add some milk and eggs and beat until well combined. 10. Add the remaining milk and beat until well combined. 11. Add the melted butter and beat until well combined. 100

Greek Style Crepes

12. Lightly grease a frying pan with a little oil and place over high heat until heated through. 13. Place about 3-4 tbsp. of the mixture and tilt the pan to spread in a thin layer. 14. Cook for about 1 1/2 minutes, flipping once after 1 minute. 15. Repeat with the remaining mixture. 16. Place the spinach mixture onto the center of each crepe evenly. 17. Carefully, fold each crepe into a parcel shape. 18. In the bottom of the prepared baking dish, arrange the crepes and top with the tomato sauce, followed by the mozzarella cheese. 19. Cook in the oven for about 15-20 minutes. 20. Enjoy hot..

101

AUSTRALIAN

Hazelnut Crepes

Prep Time: 5 mins Total Time: 45 mins Servings per Recipe: 4 Calories 335.8 kcal Fat 15.8 g Cholesterol 114.2 mg Sodium 119.2 mg Carbohydrates 38.0 g Protein 8.7 g

Ingredients 1/2 C. all-purpose flour 2 large eggs 1 pinch salt 1 C. milk 1 tsp. orange extract cooking spray

8 tbsp. nutella powdered sugar

Directions 1. In a bowl, add the flour, salt, eggs, milk and orange extract and beat until well combined. 2. Lightly grease a crepe pan with the cooking spray and place over medium-high heat until heated through. 3. Place about 1/4 C. of the mixture and tilt the pan to spread in a thin layer. 4. Cook for about 5 minutes, flipping once after 3 minutes. 5. Repeat with the remaining mixture. 6. Place about 1 tbsp. of nutella onto each crepe evenly. 7. Carefully, roll each crepe and enjoy with a dusting of the powder sugar..

102

Australian Hazelnut Crepes

Full

Dinner Crepes (Broccoli and Chicken)

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 6 Calories 515.5 kcal Fat 42.4 g Cholesterol 119.5 mg Sodium 784.6 mg Carbohydrates 15.1 g Protein 21.1 g

Ingredients 1/4 C. butter 1/4 C. all-purpose flour 2 C. chicken broth 2 tsp. Worcestershire sauce 3 C. cheddar cheese, grated 2 C. sour cream 1 1/2 lb. broccoli, cooked & drained

2 C. chicken, cooked & chopped 12 crepes

Directions 1. 2. 3. 4.

Set your oven to 350 degrees F before doing anything else. in a pot, add the butter over medium heat and cook until melted. Stir in the flour and cook until thick and bubbly, mixing continuously. Stir in the Worcestershire sauce and chicken broth and cook until thick, mixing continuously. 5. Remove from the heat and stir in 2 C. of the cheddar cheese until melted completely. 6. In a bowl, place the sour cream. 7. Slowly, add the hot cheese sauce, mixing continuously until well combined. 8. Put the chicken and broccoli onto each crepe evenly and top each with 1 tbsp. of the cheese sauce. 9. Carefully, fold each crepe over the filling. 10. In the bottom of a baking dish, arrange the crepes and top with the remaining cheese sauce evenly, followed by the remaining cheddar cheese. 11. Cover the baking dish and cook in the oven for about 20-30 minutes. 12. Enjoy hot.

Full Dinner Crepes (Broccoli and Chicken)

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CREPES

with Nuts and Spinach

Prep Time: 25 mins Total Time: 1 hr 45 mins Servings per Recipe: 4 Calories 602.7 kcal Fat 41.9 g Cholesterol 166.6 mg Sodium 241.5 mg Carbohydrates 32.9 g Protein 29.2 g

Ingredients 2/3 C. whole wheat flour 1 egg 2/3 C. plain yogurt 3 tbsp. water 1 tbsp. olive oil 1 package frozen spinach, thawed and pureed 1 pinch of grated nutmeg salt and pepper fresh cilantro ( to garnish)

Filling 1 tbsp. olive oil 3 scallions, thinly sliced 1 C. ricotta cheese 4 tbsp. plain yogurt 3/4 C. grated Gruyere cheese 1 egg, lightly beaten 1 C. unsalted cashews 2 tbsp. chopped parsley 1 pinch cayenne pepper

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a shallow baking dish. 2. For the crepe: in a bowl, add the oil, yogurt, egg and water and beat until well combined. 3. In another bowl, add the flour and salt and mix well. 4. Now, sift the flour mixture into a second bowl. 5. Slowly, add the egg mixture, whisking continuously until well combined. 6. Add the spinach, nutmeg and pepper and stir to combine. 7. For the filling: in a skillet, add the oil and cook until heated through. 8. Add the scallions and stir fry for about 2-3 minutes. 9. With a slotted spoon, transfer the scallion onto a paper towel lined plate to drain. 10. In a bowl, add the yogurt, ricotta and half of the Gruyere and beat until well combined. 11. Add the egg, parsley, salt and cayenne and beat until well combined. 106

Crepes with Nuts and Spinach

12. Place a lightly greased frying pan over medium-high heat until heated through. 13. Place about 3-4 tbsp. of the mixture and tilt the pan to spread in a thin layer. 14. Cook for about 5 minutes, flipping once after 3 minutes. 15. Repeat with the remaining mixture. 16. Place some of the filling onto the center of each crepe evenly. 17. Carefully, fold each crepe in envelope style. 18. In the bottom f the prepared baking dish, arrange the crepes and top with the remaining filling, followed by the remaining cheese. 19. Cook in the oven for about 15 minutes. 20. Enjoy hot with a garnishing of the cilantro sprigs and lemon wedges..

107

MORNING

Frost Crepes

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 4 Calories 241.5 kcal Fat 11.0 g Cholesterol 226.7 mg Sodium 153.8 mg Carbohydrates 24.8 g Protein 9.8 g

Ingredients 1 C. all-purpose flour 1 C. water, plus 2 tbsp. water 4 large eggs 2 tbsp. melted butter 1 pinch salt

1/3 C. chopped of fresh mint

Directions 1. 2. 3. 4. 5. 6. 7. 8.

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In a blender, add all the ingredients except the mint and pulse until well combined. Transfer the mixture into a bowl and place in the fridge for about 1 hour. Remove from the fridge and stir in the mint. Place a lightly greased crepe pan over medium heat until heated through. Place desired amount of the mixture and tilt the pan to spread in a thin layer. Cook for about 2 minutes, flipping once after 1 1/2 minutes. Repeat with the remaining mixture. Enjoy warm..

Morning Frost Crepes

New England Crepes

Prep Time: 40 mins Total Time: 50 mins Servings per Recipe: 4 Calories 285.7 kcal Fat 19.0 g Cholesterol 139.6 mg Sodium 402.4 mg Carbohydrates 5.2 g Protein 23.9 g

Ingredients 8 crepes 1/4 tsp. black pepper 1 lb. freshly shucked lobster meat 1 tsp. fresh squeezed lemon juice 1/4 C. clarified butter 1 C. cooked well drained spinach 1/4 C. minced onion

1/4 C. white sauce 1/2 C. sliced mushroom 1 C. hollandaise sauce, optional 1 tsp. chopped garlic 1/4 C. chopped parsley 1/4 C. chopped walnuts

Directions 1. 2. 3. 4.

Set your oven to 350 degrees F before doing anything else. In a skillet, add the oil over medium heat and cook until heated through. Add mushroom, onions and garlic and stir fry for about 5-6 minutes. Stir in the white sauce, spinach, walnuts, lemon juice and black pepper and remove from the heat. 5. Place about 2 oz. of the lobster onto each crepe, followed by the spinach mixture. 6. Carefully,, roll each crepe. 7. In the bottom of a baking dish, arrange the crepes, folded side down. 8. Cook in the oven for about 10 minutes. 9. Divide the crepes onto serving plates and top each with the Hollandaise sauce, followed by the parsley. 10. Enjoy with a sprinkling of the paprika.

New England Crepes

109

CHESTNUT

Crepes (No Gluten)

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 4 Calories 268.8 kcal Fat 23.4 g Cholesterol 212.0 mg Sodium 158.1 mg Carbohydrates 7.0 g Protein 7.3 g

Ingredients 1 1/2 C. chestnut flour, sifted 1/8 tsp. salt 1 tbsp. sugar 1 1/4 C. whole milk 1 tsp. vanilla extract 3 large eggs

6 tbsp. unsalted butter, melted

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

110

In a bowl, add the flour, sugar and salt and mix well. In another bowl, add the milk, eggs and vanilla and beat until well combined. Add the flour mixture and beat until well combined. Add 2 tbsp. of the butter and mix until well combined. Grease a crepe pan with a little butter and place over medium heat until heated through. Place about 1/4 C. of the mixture and tilt the pan to spread in a thin layer. Cook until golden brown from both sides. Repeat with the remaining mixture. Enjoy warm..

Chestnut Crepes (No Gluten)

3-Cheese

Dinner Crepes

Prep Time: 1 hr Total Time: 1 hr 30 mins Servings per Recipe: 4 Calories 767.0 kcal Fat 44.1 g Cholesterol 294.0 mg Sodium 1542.7 mg Carbohydrates 44.4 g Protein 46.7 g

Ingredients Crepes 1 C. water 1 C. flour 2 eggs 1/8 tsp salt vegetable oil Filling 1 lb. ricotta cheese

1 C. grated mozzarella cheese, packed 1/2 C. grated Parmesan cheese 1 tsp fresh garlic 1 egg 2 tbsp fresh finely chopped parsley salt and black pepper 2 C. favorite pasta sauce 2 C. grated mozzarella cheese

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 9x9-inch baking dish. 2. For the crepes: in a bowl, add the eggs, flour, salt and 1 C. of the water and beat until well combined. 3. Grease a frying pan with a little oil and place over medium heat until heated through. 4. Place about 2-3 tbsp. of the mixture and tilt the pan to spread in a thin layer. 5. Cook for about 4 minutes, flipping once after 1 minute. 6. Repeat with the remaining mixture. 7. For the filling: in a bowl, add the egg, Parmesan, 1 C. of the mozzarella, parsley, garlic, salt and pepper and beat until well combined. 8. Place 3 tbsp. of the filling onto the center of each crepe. 9. Carefully, fold the crepe over the filling. 10. In the bottom of the prepared baking dish, place about 1 C. of the pasta sauce evenly. 11. Place the rolled crepes over the pasta sauce, seam side down and top with the remaining pasta sauce, followed by the mozzarella cheese. 12. Cook in the oven for about 25-30 minutes. 13. Enjoy hot. 3-Cheese Dinner Crepes

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PICNIC

Crepes

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 6 Calories 196.2 kcal Fat 0.6 g Cholesterol 0.7 mg Sodium 66.5 mg Carbohydrates 42.0 g Protein 6.6 g

Ingredients Crepe 1 1/4 C. all-purpose flour 1 pinch salt 2 egg whites 7/8 C. skim milk 2/3 C. orange juice

oil, for frying yogurt or light crème fraiche, to serve Filling 4 medium oranges 2 C. blueberries

Directions 1. 2. 3. 4.

Set your oven to 400 degrees F before doing anything else. For the crepes: in a bowl, sift together the salt and flour. With your hands, make a well in the center of the flour mixture. In the well, add the milk, egg whites and orange juice and with a whisk, beat until a smooth and bubbly mixture is formed. 5. Place a lightly greased crepe pan over medium heat until heated through. 6. Place desired amount of the mixture and tilt the pan to spread in a thin layer. 7. Cook until golden brown from both sides. 8. Repeat with the remaining mixture. 9. In the bottom of a baking sheet, arrange 6 small oven proof bowls, upside down. 10. Arrange 1 crepe over each bowl to form the baskets. 11. Cook in the oven for about 10 minutes. 12. Remove from the oven and carefully, lift the baskets from the bowls. 13. Meanwhile, pare a thin orange rind slice from one orange and cut into strips finely. 14. In a pan of the boiling water, add the orange strips and cook for about 30 seconds. 15. Drain the orange strips in a colander well and rinse under cold running water. 112

Picnic Crepes

16. Keep aside to drain. 17. Remove the peel and white pith from all the oranges. 18. Divide each orange into segments, reserving the dripping juice into a bowl. 19. In a microwave-safe bowl, add the blueberries and orange segments alongside the juice and microwave until just warmed. 20. Divide the fruit mixture into each crepe basket evenly. 21. Enjoy with a topping of the rind strips..

113

WEST

Indian Cheese Crepes

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 223.0 kcal Fat 3.0 g Cholesterol 47.4 mg Sodium 48.4 mg Carbohydrates 42.5 g Protein 6.7 g

Ingredients 125 ml light coconut milk 2 tbsp. brown sugar 1/2 tsp. vanilla essence 2 bananas 200 g low-fat ricotta 1 tbsp. coconut

Crepes 80 g plain flour 185 ml skim milk 1 egg 1/2 tsp. vanilla essence cooking spray

Directions 1. For the crepes: in a bowl, add the egg, milk and vanilla essence and beat until well combined. 2. In another bowl, place the flour. 3. Add the egg mixture and beat until blended nicely. 4. Place a lightly greased crepe pan over medium heat until heated through. 5. Place about 2 tbsp. of the mixture and tilt the pan to spread in a thin layer. 6. Cook for about 3 minutes, flipping once after 2 minutes. 7. Repeat with the remaining mixture. 8. In a pan, add the sugar, coconut milk and vanilla essence over low heat and cook until sugar dissolves, mixing continuously. 9. Set the heat to high and cook until boiling. 10. Now, set the heat to medium and cook for about 2-3 minutes. 11. Add the banana and cook for about 1 minute, tossing frequently. 12. Place the ricotta over each crepe evenly. 13. Carefully, fold each crepe over ricotta. 14. Place the crepes onto serving plates and top each with the banana mixture. 15. Enjoy with a garnishing of the coconut.. 116

West Indian Cheese Crepes

Flavors

of November Crepes

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 16 Calories 76.0 kcal Fat 3.1 g Cholesterol 26.1 mg Sodium 19.9 mg Carbohydrates 9.6 g Protein 2.2 g

Ingredients 1 C. all-purpose flour 1 1/3 C. milk 2 eggs 2 tbsp. brown sugar 2 tbsp. cooking oil 1 tbsp. light molasses 1/2 tsp. ground cinnamon

1/4 tsp. ground ginger 1/4 tsp. ground nutmeg

Directions 1. 2. 3. 4. 5. 6.

In a bowl, add all the ingredients and with an electric mixer, beat until well combined. Place a lightly greased frying pan over medium heat until heated through. Place about 2 tbsp. of the mixture and tilt the pan to spread in a thin layer. Cook until golden brown from both sides. Repeat with the remaining mixture. Enjoy.

Flavors of November Crepe

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HOLIDAY

Leftover Crepes

Prep Time: 50 mins Total Time: 1 hr 20 mins Servings per Recipe: 6 Calories 438.0 kcal Fat 20.0 g Cholesterol 148.1 mg Sodium 1101.1 mg Carbohydrates 55.0 g Protein 10.0 g

Ingredients 2/3 C. all-purpose flour 2/3 C. whole milk 6 tbsp. warm water 2 large eggs 2 large egg yolks 1/4 C. chopped fresh chives

4 tbsp. unsalted butter, melted 1/2 tsp. salt 2 1/4 C. shredded roast turkey 2 1/4 C. leftover prepared stuffing 1 1/4 C. cranberry sauce 2 C. turkey gravy

Directions 1. In a food processor, add the flour, milk, eggs, egg yolks, butter, water, chives and salt and pulse until blended nicely. 2. Transfer the mixture into a bowl and keep aside for about 30 minutes. 3. Set your oven to 375 degrees F and arrange a rack in the center of the oven. 4. Grease a frying pan with a little butter and place over medium-high heat until heated through. 5. Place about 2-3 tbsp. of the mixture and tilt the pan to spread in a thin layer. 6. Grease a 15x0x2-inch baking dish with the butter. 7. Grease a frying pan with a little butter and place over medium-high heat until heated through. 8. Place about 3 tbsp. of the mixture and tilt the pan to spread in a thin layer. 9. Cook for about 1 3/4 minutes, flipping once after 1 minute. 10. Repeat with the remaining mixture. 118

Holiday Leftover Crepes

11. Place about 3 tbsp. of the turkey onto the center of each crepe, followed by 3 tbsp. of the stuffing and 1 tbsp. of the cranberry sauce. 12. Carefully, roll each crepe to secure the filling. 13. In the bottom of the prepared baking dish, place the crepes, seam side down and top with 1 1/2 C of the gravy evenly. 14. Cook in the oven for about 20 minutes. 15. Enjoy hot alongside the remaining cranberry sauce and gravy..

119

HARVEST

Crepes

Prep Time: 45 mins Total Time: 55 mins Servings per Recipe: 8 Calories 215.7 kcal Fat 13.0 g Cholesterol 82.0 mg Sodium 221.5 mg Carbohydrates 17.6 g Protein 7.6 g

Ingredients 2 large eggs 1 C. milk 1/3 C. water 1 C. all-purpose flour, preferably bleached 1/4 tsp. salt

2 tbsp. butter, melted butter, for coating the pan 3/4 C. Brie cheese, thinly sliced 2 small apples, thinly sliced 1 tbsp. butter, melted 1/4 C. walnuts, chopped

Directions 1. In a food processor, add the flour, 2 tbsp. of the melted butter, water, milk, eggs and salt and pulse until well combined. 2. Transfer the mixture into a bowl and place in the fridge for about 2 hours. 3. Grease a frying pan with a little butter and place over medium-high heat until heated through. 4. Place about 2-3 tbsp. of the mixture and tilt the pan to spread in a thin layer. 5. Cook for about 1 1/2 minutes, flipping once after 1 minute. 6. Repeat with the remaining mixture. 7. Set your oven to 375 degrees F. 8. Place 1 cheese slices over each crepe, followed by 3 apple slices. 9. Carefully, fold each crepe. 10. In the bottom of a 12x18-inch baking dish, arrange the crepes. 11. Coat the crepes with the remaining melted butter and top with the walnuts. 12. Cook in the oven for about 8-10 minutes. 13. Enjoy hot..

120

Harvest Crepes

Italian

Herbed Crepes

Prep Time: 1 mins Total Time: 3 mins Servings per Recipe: 1 Calories 42.0 kcal Fat 2.0 g Cholesterol 30.3 mg Sodium 57.0 mg Carbohydrates 4.2 g Protein 1.6 g

Ingredients In a food processor, add all the ingredients except the herbs and pulse until well combined. Transfer the mixture into a bowl and stir in the herbs. Place in the fridge for about 1 hour. Place a lightly greased frying pan over

medium-high heat until heated through. Place about 2-3 tbsp. of the mixture and tilt the pan to spread in a thin layer. Cook until golden brown from both sides. Repeat with the remaining mixture. Enjoy.

Directions 1. In a food processor, add all the ingredients except the herbs and pulse until well combined. 2. Transfer the mixture into a bowl and stir in the herbs. 3. Place in the fridge for about 1 hour. 4. Place a lightly greased frying pan over medium-high heat until heated through. 5. Place about 2-3 tbsp. of the mixture and tilt the pan to spread in a thin layer. 6. Cook until golden brown from both sides. 7. Repeat with the remaining mixture. 8. Enjoy

Italian Herbed Crepes

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GEORGIA

Crepe Cake

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 6 Calories 531.4 kcal Fat 23.6 g Cholesterol 127.6 mg Sodium 440.6 mg Carbohydrates 71.9 g Protein 9.1 g

Ingredients Filling 1 (8 oz.) packages cream cheese, softened 1 C. powdered sugar 1 tsp. almond extract 1/2 C. seedless raspberry jam 1 (15 1/4 oz.) cans peach slices in heavy syrup, drained

1 (7 oz.) cans whipped cream Batter 2 eggs 1 C. milk 2 tbsp. vegetable oil 1 C. buttermilk pancake mix nonstick cooking spray

Directions 1. 2. 3. 4. 5. 6. 7.

In a food processor, add the oil, milk and eggs and pulse until well combined. Add the pancake mix and pulse until smooth. Place a lightly greased frying pan over medium-high heat until heated through. Place about 1/4 C. of the mixture and tilt the pan to spread in a thin layer. Cook until golden brown from both sides. Repeat with the remaining mixture. Meanwhile, in a bowl, add the powdered sugar, cream cheese and almond extract and with a hand mixer, beat until smooth. 8. Arrange a crepe onto a plate. 9. Place about 2 tbsp. of the cream cheese mixture over the crepe evenly. 10. Repeat with the remaining 6 crepes and cream cheese mixture. 11. Place the last bare crepe on top. 12. Top with the peach slices in a decorative pattern. 13. With a sharp knife, cut into 8 wedges. 14. Enjoy with a topping of the whipped cream.. 122

Georgia Crepe Cake

Central

European Style Crepes

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 3 Calories 324.6 kcal Fat 14.2 g Cholesterol 155.7 mg Sodium 737.0 mg Carbohydrates 37.2 g Protein 11.2 g

Ingredients 2 eggs 1 tsp. sugar 3/4 tsp. salt 1 C. white flour 1 C. milk 2 tbsp. butter, melted butter

Directions 1. 2. 3. 4. 5. 6. 7.

In a bowl, add the eggs, salt and sugar and beat until well combined. Add the flour, melted butter and milk and with a whisk, beat until smooth. In a crepe pan, add a little water and place over medium-low heat and cook until melted. Place desired amount of the mixture and tilt the pan to spread in a thin layer. Cook until golden brown from both sides. Repeat with the remaining mixture. Enjoy.

Central European Style Crepes

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GOURMET

Deli Bagel

Prep Time: 30 mins Total Time: 3 hrs 15 mins Servings per Recipe: 1 Calories 710 kcal Fat 44 g Cholesterol 120 mg Sodium 1270 mg Total Carbohydrates 38 g Protein 40 g

Ingredients 1 tbsp instant yeast 4 C. bread flour 2 tsp salt 1 tbsp brown sugar 1 1/2 C. lukewarm water 2 quarts water

2 tbsp brown sugar 1 tbsp granulated sugar

Directions 1. In a bowl, add the flour, yeast, 1 tbsp of the brown sugar, salt and 1 1/2 C. of the warm water and mix until well combined. 2. with your hands, knead the dough vigorously until a stiff dough forms. 3. In a lightly greased bowl, add the dough and keep aside for about 1-1 1/2 hours. 4. Divide dough into 8 equal sized pieces and then, roll each into a smooth, round ball. 5. In the bottom of a greased baking sheet, arrange the dough balls. 6. With a plastic wrap, cover the dough balls and keep aside for about 30 minutes. 7. Set your oven to 425 degrees F. 8. With your finger, make a 1 1/2-2-inch hole in the center of each ball. 9. Now, arrange the bagels onto 2 greased baking sheets in a single layer. 10. In a pot, add the sugars and water and malt and cook until just boiling. 11. Add the bagels in batches and cook until boiling. 12. Cook for about 3 minutes, flipping once after 2 minutes. 13. With a strainer, remove the bagels from the water. 14. Arrange the bagels on the same baking sheets. 15. Cook in the oven for about 20-25 minutes, flipping once after 15 minutes. 16. Remove from the oven and place the bagels onto a wire rack to cool completely. 17. Enjoy.. 126

Gourmet Deli Bagel

Manhattan

Prep Time: 40 mins

Bagels II

Total Time: 1 hr 15 mins Servings per Recipe: 9 Calories 172.1 kcal Fat 1.5 g Cholesterol 0.0 mg Sodium 202.2 mg Carbohydrates 33.7 g Protein 5.2 g

Ingredients 1 C. water 2 tsp cooking oil 3 C. flour 1 tbsp sugar 3/4 tsp salt 1 tsp bread machine yeast 1 slightly beaten egg white

1 tbsp water poppy seed

Directions 1. In the bread machine pan, place the water, oil, flour, sugar, salt and yeast in the order as suggested by the manual. 2. Select the Dough cycle and press the Start button. 3. After the completion of cycle, transfer the dough onto a lightly floured surface. 4. With your hands, punch down the dough. 5. Cover the dough and keep aside for about 10 minutes. 6. Divide the dough into 9 equal sized pieces and make a ball from each piece. 7. With your finger, make a 2-inch hole in the center of each ball. 8. Now, arrange the bagels onto a greased baking sheet in a single layer. 9. Keep aside for about 20 minutes. 10. Set your oven to 375 degrees F before doing anything else. 11. In a pan, add 6 C. of the water and 1 tbsp of the sugar and cook until boiling. 12. Add the bagels in batches and cook for about 3 1/2 minutes per side. 13. Meanwhile, in a bowl, add the egg white and beat well. 14. With a strainer, remove the bagels from the water. 15. Arrange the bagels onto the same baking sheet. Manhattan Bagels II

127

16. Coat the bagels with the beaten egg white and top with the poppy seeds. 17. Cook in the oven for about 25 minute. 18. Remove from the oven and place the bagels onto a wire rack to cool completely. 19. Enjoy.

128

Alternative Bagel

Prep Time: 1 hr 10 mins Total Time: 1 hr 35 mins Servings per Recipe: 1 Calories 190.5 kcal Fat 2.2 g Cholesterol 17.6 mg Sodium 590.3 mg Carbohydrates 36.2 g Protein 5.8 g

Ingredients 2 tbsp active dry yeast 1 1/2 C. lukewarm water 5 tsp sugar 4 -5 C. white flour 1 tbsp kosher salt 1 -2 tbsp cornmeal 1 C. chopped onion

1 1/2 tsp poppy seeds 1 tbsp canola oil 1 large egg 2 tbsp water salt

Directions 1. In a bowl, add the yeast, sugar and water and beat until well combined. 2. Add about 2 1/2 C. of the flour and 1 tbsp of the salt and mix until a soft dough forms. 3. Place the dough onto a floured surface. 4. Slowly, add the remaining flour and with your hands, knead until a smooth and elastic dough forms. 5. With a clean cloth, cover the dough and keep aside in warm place until doubled in bulk. 6. Meanwhile, line 2 baking sheets with the parchment paper and then, dust with the cornmeal. 7. In a bowl, add the oil, onions and poppy seeds and mix well. 8. In another bowl, add the egg and 2 tbsp of the water and beat well. 9. Now, with your hands, punch down the dough. 10. Cut the dough into 12 equal sized pieces and keep aside for about 10 minutes. 11. Shape each dough piece into a 4-5 inch oval. 12. Arrange the dough ovals onto the prepared baking sheets. Alternative Bagel

129

13. Coat each Bialy with the egg mixture and then, top with the onion mixture evenly. 14. With a floured tea towel, cover the baking sheets and keep aside for about 30-40 minutes. 15. Set your oven to 450 degrees F. 16. Arrange the baking sheets in the oven and immediately, set the oven to 425 degree F. 17. Cook for about 20-25 minutes.

130

Marcellus

Mornings (Bacon Egg Cheese Casserole)

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 8 Calories 413.5 kcal Fat 15.1 g Cholesterol 216.9 mg Sodium 913.9 mg Carbohydrates 48.5 g Protein 19.8 g

Ingredients 6 bagels, cubed 8 oz. Neufchatel cheese, cut into irregular small bits 1/4 medium red onion, sliced 1 pint grape tomatoes, halved 8 large eggs 2 1/3 C. milk

1 tsp salt ground black pepper capers lox crisply cooked turkey bacon

Directions 1. In a bowl, add the milk, eggs, salt and pepper and beat until well combined. 2. In the bottom of a greased 9x13-inch baking dish, place half of the bagel cubes and top with half of the Neufchatel cheese, followed by the onion and tomatoes. 3. Repeat the layer once and top with the egg mixture evenly. 4. With a plastic wrap, cover the baking dish tightly and place in the fridge overnight. 5. Set your oven to 350 degrees F. 6. Remove the plastic wrap and cook in the oven for about 1 hour. 7. In the last 15-20 minutes of the cooking, cover the baking dish with a piece of foil. 8. Enjoy warm.

Marcellus Mornings (Bacon Egg Cheese Casserole)

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