WEEKDAYS 1e|12c|p

Weekend Menu: Crab Puffs, Honey Apple Bread Pudding and More!

By The Chew | Sep 29th, 2016

RECIPES:

Honey Apple Bread Pudding
Sin And Tonic

Carla Hall's Sin and Tonic

Crab Puffs
Spaghetti With Chicken Meatballs
Roasted Carrots With Za'atar, Yogurt And Mint

Michael Symon's Roasted Carrots With Za'atar, Yogurt And Mint

Butternut Squash Almondine
Shaved Brussel Sprouts

SHOPPING LIST:

Produce

·         ½ bunch mint
·         1 small bunch sage
·         ½ cup parsley leaves
·         1 tablespoon oregano, 2 sprigs
·         1 tablespoon thyme, 1 sprig
·         1 bunch basil
·         2 Granny Smith apples
·         5 lemons
·         1 English cucumber
·         1 ½ pounds carrots
·         1 red bell pepper
·         1 pound Brussels sprouts
·         1 butternut squash
·         2 pounds Roma tomatoes
·         2 onions
·         1 shallot
·         1 head garlic

Dairy

·         1 ½ sticks butter
·         11 eggs
·         6 cups milk
·         1 cup heavy cream
·         ½ cup Greek yogurt
·         ½ cup sour cream
·         2 cups ricotta cheese
·         ¾ cup Parmesan cheese

Protein

·         8 ounces crab meat
·         1 pound ground chicken, dark meat

Grocery

·         1 cup plus 2 tablespoons sugar
·         ¼ cup powdered sugar
·         ¼ cup all-purpose flour
·         4 cups canola oil for frying
·         1 cup panko bread crumbs
·         1 teaspoon cinnamon
·         1/4 cup whole black peppercorns
·         1 ½ teaspoons red pepper flakes
·         1 tablespoon Za'atar
·         2 tablespoons caraway seeds
·         1 teaspoon dry mustard
·         ½ teaspoon celery salt
·         2 teaspoons vanilla extract
·         8 ounces mild honey
·         ½ cup sliced almonds
·         1 tablespoon grainy mustard
·         1 tablespoon Dijon mustard
·         1 cup mayonnaise
·         ¼ cup apple cider vinegar
·         3 tablespoons capers
·         3 tablespoons Gherkins or sweet pickles
·         1 pound spaghetti

Bakery

·         6 cups Challah bread
·         2 cups stale white bread

Specialty

·         4 ounces tonic water, per serving of mocktail
·         1 bottle soda water 

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