Tuna Crepes Paprikash Recipes

TUNA CREPES

Steps:

• Crêpes: Prepare pancake mix according to package directions, adding a small amount of extra milk to give a thinner batter.
• Heat non-stick frypan, coated with cooking spray, over medium heat.
• Spoon 1/4 cup (60 mL) batter into pan; allow to spread to about 6 in.
• (15 cm) diameter and cook batter on both sides until light golden.
• Remove from pan& set aside, keeping warm.
• Repeat step 3 to make 8 crêpes.
• Combine soup with tuna, green onion, celery, and milk.
• Bring to boil, stirring occasionally.
• Reduce heat and simmer 5 minutes.
• Spoon 1/4 cup (60 mL) filling along the middle of each crêpe.
• Roll crêpes to cover filling.
• Sprinkle Parmesan cheese and paprika on top.

PAPRIKA TUNA

Steps:

• Cook rice.
• Saute chopped onion for about 5 min., until translucent.
• Add shredded carrot and water. Cover and cook on low-medium for 10 minutes.
• Add drained tuna and tomato paste. Mix well with other ingredients. Cook for 1 minute.
• Add rice, salt and spices. Cook for 1-2 minutes.

CHEF JOHN'S CHICKEN PAPRIKASH

Steps:

• Season chicken generously on both sides with salt. Heat olive oil in a heavy, deep-sided pan (that comes with a lid) over high heat and brown the chicken well, skin-side down, about 5 minutes; flip and continue to sear until other side is browned, 3 to 4 minutes more. Turn off heat. Transfer the browned chicken to a plate and reserve until needed; spoon out excess chicken fat if desired.
• Add onions and a pinch of salt to the same pan and saute over medium until golden, about 5 minutes. Add garlic, tomato paste, and flour and cook, stirring, another 3 to 4 minutes to form a tomato roux. Stir in 1 teaspoon kosher salt, freshly ground black pepper, smoked paprika, and sweet paprika and cook for 1 minute. Add chicken broth and bring to a simmer over high heat.
• Reduce heat to medium-low and transfer chicken and accumulated juices back into the pan. Baste the tops with the sauce, cover the pan with the lid, and simmer, basting occasionally with the sauce, until the chicken is no longer pink in the centers and is fork-tender, 45 to 60 minutes. Remove the chicken and transfer to a plate.
• Skim some fat off the top of the sauce if desired. Whisk heavy cream and sour cream into the sauce and bring to a simmer, stirring occasionally. Transfer the chicken and any juices back into the sauce. Simmer, uncovered, basting often, until chicken is heated through and very tender, about 10 minutes. Taste and adjust seasoning if needed.

BEEFY CREPE RECIPE

Steps:

• 1. Brown beef and onion in large frying pan. 2. Pour off drippings. 3. Stir in the corn. 4. Combine tomato sauce and taco seasoning mix, stirring to blend. 5. Add 1 1/3 cups of the tomato sauce mixture to meat and corn, mixing well. 6. Spoon 2 tablespoons of the mixture into each cornmeal crepe and roll to enclose the filling. 7. Spread remaining meat mixture in a 9 x 13 inch baking pan. 8. Place crepes seam-side down on top of the meat. 9. Spoon remaining sauce over the crepes. 10. Bake in a 375 degree oven for 20 minutes. 11. Sprinkle top with cheese then olives.

TUNA CREPES PAPRIKASH

Steps:

• 1. Melt butter and saute onion and celery until tender. Add remaining ingredients, except crepes and Sauce. Cook 10 minutes remove from heat. Stir in 1 cup Paprikash Sauce. 2. Spoon tuna mixture onto one end of each crepe and roll up. Heat half of remaining Paprikash Sauce in crepe pan. 3. Add half of crepes to the pan as crepes are heated, remove and continue with remaining sauce and crepes. Paprikash Sauce: 1. Melt butter add paprika and stir constantly over low heat for 5 minutes. Blend in flour slowly add and stir in chicken broth, salt and pepper. Cook, stirring constantly until mixture thickens and comes to a boil. 2. Remove from heat and stir in sour cream.