Recipe for...Cannelloni


Recipe for... pasta recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Cannelloni This recipe is rated : 0 Recipe Ingredients Special Seasoning 1 1/4 teaspoons granulated garlic 1 1/4 teaspoons salt 1 1/4 teaspoons white pepper 1 1/4 teaspoons dried basil Mix together. Filling 2 pounds lean ground beef 3/4 cup yellow onion, chopped 2 eggs, lightly beaten 1/2 cup Parmesan cheese, grated 1 cup plain bread crumbs 1 1/2 tablespoons garlic, finely chopped 3/4 cup flour 16 crepes or 16 manicotti shells, cooked according to package directions 2 cups marinara sauce or your favorite red sauce; or 2 cups white sauce, homemade or your favorite brand Cooking Procedures In a large saut� pan over medium heat, cook ground beef and yellow onions until meat is fully cooked and onions are tender, about 12 to 15 minutes. Add the eggs, Parmesan, bread crumbs, garlic and flour, mixing together well. Stir in Special Seasoning and reduce heat to low. If using crepes, place 4 to 5 ounces (about 1/2 cup) of filling in the center of each crepe and roll lengthwise; if using manicotti shells, gently stuff filling inside shells with a spoon. Place in a 13 x 9-inch baking pan. Cannelloni may be frozen at this point or stored in a refrigerator until you're ready to serve it. If frozen, thaw in refrigerator overnight before serving. When ready to serve, heat at 350 degrees F, covered, for about 20 minutes. To serve, place two crepes or shells on each plate and top with your favorite red or white sauce. Makes 8 servings.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: es of washed rice, half a dozen stewed chicken mushrooms if you will go to this extravagance a sprinkle of salt, a blade of mace, four ounces of butter, and enough boiling water to cover the whole. Cover with a tight-fitting lid, and allow to boil over a moderate fire until chicken and rice are tender. Add more water if needed ; or substitute beef broth for water, if you have it on hand, which will make the dish more nourishing. The liquid must nearly all have been taken up by the rice.
© 2009