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How To make Julian's Cheese Manicotti
SAUCE:
1 lg Onion; chopped
1 Garlic clove; pressed
2 T Olive oil
12 oz Tomato paste
24 fl ;Water
2 T Oregano, fresh; chopped
1 sm Bay leaf
1 ts Salt
1/2 ts Pepper, black
PASTA:
1 ts Olive oil
14 Manicotti noodles
FILLING:
1 1/2 c Ricotta
6 lg Egg
1/4 lb Fontina; grated
1/4 lb Mozzarella; grated
1/3 lb Parmesan; grated
6 T Butter, sweet; softened
1 ts Salt
3/4 ts Pepper, black
2 T Basil, fresh; finely chopped
Parmesan; for sprinkling Preheat the oven to 350 F. To make the sauce, gently saute the onion and garlic in the olive oil in a saucepan over medium heat until the onion is translucent, about five minutes. Add the tomato paste and stir. Slowly add the water and stir. Add the seasonings and allow the sauce to simmer while preparing the manicotti and filling. Manicotti: Bring a large pot of water to the boil, add the olive oil, and drop in the manicotti. Cook al dente, about 12 minutes. Drain and refresh under cold running water. Set aside. Filling: beat the ricotta with the eggs until combined in the large bowl of an electric mixer. Add the grated cheeses and softened butter, beat until combined. Add the salt, pepper and basil. Beat on low just until everything is combined. Gently fill the cooked manicotti with the cheese mixture and arrange in two greased 9"x13" pans. Cover the pasta in each pan with half the sauce; sprinkle on additional parmesan. Bake for about 20 minutes, until the cheese is thoroughly melted and the sauce is bubbling. ---*The Cereal Murders* Diane Mott Davidson
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Recipe of the Day: Giada's Spaghetti Nests | Everyday Italian | Food Network
Giada's Spaghetti Nests: so cute, kids won't know they're also nutritious.
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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
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Spaghetti Nests
Recipe courtesy of Giada De Laurentiis
Total: 45 min
Prep: 10 min
Inactive: 10 min
Cook: 25 min
Yield: 4 servings
Level: Easy
Ingredients
Butter, for greasing the pans
Pasta:
Kosher salt
1/2 box spaghetti (about 8 ounces)
2 packed cups spinach leaves, finely chopped
1/4 cup grated Parmesan
2 tablespoons extra-virgin olive oil
To Assemble:
1/3 cup grated Parmesan
2 tablespoons whole milk
3/4 teaspoon kosher salt
1 large egg
Olive oil, for drizzling
2 cups marinara sauce, warmed
12 small fresh mozzarella balls, such as ciliegine or bocconcini
Directions
Special equipment: Four 4-inch-diameter springform pans
Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter the bottom and sides of four 4-inch-diameter springform pans.
For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta and place in a large bowl. Add the spinach, cheese, oil and 1/2 teaspoon salt. Toss well until the spinach is wilted. Set aside to cool.
For assembly: Beat the Parmesan, milk, salt and egg together in a large bowl until smooth. Pour the sauce over the spaghetti mixture until well combined. Twirl 1/2 cupfuls of the spaghetti mixture around tongs or a large fork and transfer to the prepared pans. Make an indentation in the middle of each nest of pasta and drizzle with olive oil. Bake 15 minutes. Let cool 10 minutes before removing the sides from the pans. Remove the bottoms of the pans from the nests using a thin metal spatula.
Spoon 1/2 cup of the marinara sauce on each of 4 serving plates. Place the spaghetti nests on the sauce. Place 3 balls of the mozzarella in each nest and serve.
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Recipe of the Day: Giada's Spaghetti Nests | Everyday Italian | Food Network
Chicken Mushroom Julienne Recipe 4K
Chicken and Mushroom Julienne Recipe.
Ingredients:
1/2 lb. (227g) Chicken Breast
1 lb. (454g) Mushrooms
3.5 oz (100g) Mozzarella Cheese
4 oz (113g) Sour Cream
1 Tbsp Unsalted Butter
1 Tbsp Unsalted Butter
1 Tbsp All-Purpose Flour
1/4 Tsp Ground Nutmeg
1 Onion
1 Garlic Clove
Salt, Black Pepper
Preparations:
1- Slice the onion and mushrooms.
Directions: for details visit:
Chicken and Mushroom Julienne is a Russian/European hot appetizer. It is served as appetizer but it has almost everything to be considered a main course. Chicken and mushroom julienne is graded as B plus food on nutrition chart. It is rich source of vitamin B6, vitamin B12, selenium, riboflavin, and an excellent source of niacin.
One serving (3.5 oz / 100g) of chicken and mushroom julienne…
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Keto Cannolis
If you are having a party or just want a great Italian dessert.. Look no Further!
These Cannoli's taste exactly like the real thing! Filling marscopone cheese and ricotta! recipe to follow
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COMFORT FOOD FOR THE WHOLE FAMILY | BACON CHEESEBURGER SLOPPY JOE'S | WEIGHT WATCHERS!!
Mmmmmm this dinner was DELISH!!!! A perfect comfort food meal- WW style!! Enjoy! xo
Bacon Cheeseburger Sloppy Joes:
1 pound extra lean ground beef
6 slices turkey or center cut bacon
1 small diced onion
3 tbs reduced sugar ketchup
1 tea yellow mustard
1 tbs Worcestershire sauce
1/2 tea salt
1/2 tea pepper
1 tbs cornstarch
1/2 cup beef broth
1 cup FF shredded cheese
Cook ground beef and onions. Add crumbled, cooked bacon. in a small bowl mix together beef broth and cornstarch. Add the ketchup mustard, Worcestershire sauce, salt, pepper and beef broth/cornstarch mixture. Add to pan and let cook 3-5 minutes. Turn off heat and add cheese and stir until melted.
6 servings (1/2 cup) = 4sp
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Lentil, Mushroom and Spinach Cannelloni | Vegan Friendly
Cannelloni with lentil, mushroom and spinach filling topped with cheesy breadcrumbs and served with garlic bread and fresh tomatoes.
Chef Julian Robinson
Foodlo.cz
Music: Wallpaper Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License