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How To make Salmon Asparagus Manicotti
16 oz Pkg Manicotti - (mine had 14
-tubes) 1 lb Farmer Cheese
(or ricotta
Cheese) 1 Salmon Steak :
about 1/2 lb
1/2 lb Fresh Asparagus
1 cn Cream Of Asparagus Soup
Milk Salt And Pepper Parmesan Cheese Cook the manicotti according to package directions, drain and cool. Set aside. Poach the salmon steak (in broth or whatever), let cool, remove skin and bones, and crumble the flesh into medium-small pieces. Trim the bottoms of the asparagus and chop the green parts into 1/2"-1" pieces. You don't have to cook them beforehand. Combine the cheese, salmon flakes, asparagus and salt and pepper to taste in a large bowl. Combine cream of asparagus soup with 1 can of milk and add some of the resulting prepared soup to the cheese mixture. The stuffing should be soft but not runny. Use this to stuff each tube of manicotti. Place them side-by-side in a shallow baking dish. Pour the rest of the soup over the pan and sprinkle Parmesan cheese on top. Bake at 350 for 25 minutes or so. Serve with, what else, more steamed asparagus!! YUM! (Asparagus was on sale for $1.29/# at Giant last week so I got a bunch. It was the pencil-thin kind, too, not those big woody things we'll be getting later on. Spring is on its way! Recipe By : BETH WOODELL
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BEST ASPARAGUS SAUTEED |HOWTO MAKE BACON ASPARAGUS SAUTEED IN A PAN YOUTUBE VIDEO RECIPE
---------TODAY RECIPE---------- BEST ASPARAGUS SAUTEED | HOW TO MAKE THE BEST BACON ASPARAGUS SAUTEED IN A PAN YOUTUBE RECIPE VIDEO
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COOK WITH ME | HOW TO MAKE MANICOTTI
Welcome to my Manicotti recipe! In this video I show you how to make manicotti and my little variations from the traditional recipe. This recipe is REALLY delicious and I promise your family will love it.
Ingredients:
Manicotti Shells
Ground beef
Onion
Green pepper
Spaghetti sauce
Ricotta cheese
Mozzarella cheese
Parmesan cheese
Fresh garlic
Butter
Aluminum Foil
Basil
Black pepper
Seasoning salt
garlic powder (for ground beef)
Oven set to 375 when baking and bake for 30 minutes covered. If you want manicotti to brown uncover the last 5 minutes.
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Hello There Friends, I learned this system over 50 years ago and still use it to this day. I used it very successfully throughout my entire career as a restaurateur and cooking school owner and used it every single week. Even today, whether I'm cooking for you guys or at home, I use it and will always continue to do so. I hope you will apply it to your weekly routine and continue your journey in the exploration and discovery of awesome food!
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Canned Salmon & Gelatin?! Molded Salmon from the 1920s | Revive or Archive
In the first episode of Allrecipes: Revive or Archive, host and lover of all things vintage, Ishea Brown, attempts to recreate a nearly hundred year old recipe: molded salmon!
She takes the final product to the streets of Seattle where the people decide whether to revive or archive this throwback dish.
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Season 1 Episode 8: Salmon Roasted in Parchment with Tapenade featuring Dani Schwartz
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