Cannelloni with Meat Filling in the Oven
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Cannelloni with Meat Filling in the Oven
Ingredients:
* 800 ml milk
* 40 g butter
* 50 g all-purpose flour
* 1/2 tsp salt
* 1/2 tsp black pepper
* 1/2 tsp paprika
* 150 g cannelloni pasta
* 600 g ground meat (beef preferred)
* 1/2 onion, finely chopped
* 1 clove garlic, minced
* 300 g tomato sauce
* 100 g grated hard cheese
* Dry spices (to taste)
* Salt (to taste)
* 1 pack of mozzarella cheese (optional)
Instructions:
* Choose any type of ground meat, preferably beef, for a more Italian flavor. If you don't have tomato sauce, you can use tomatoes in their own juice or tomato paste. Select your preferred spices and any type of hard cheese.
* Peel and finely chop the onion and garlic. Sauté them over low heat in vegetable oil until translucent. Add the ground meat and break up any large chunks with a wooden spoon. Cook the meat for about 5-7 minutes until it changes color.
* Add the tomato sauce or tomatoes in their own juice to the meat mixture. Season with salt, black pepper, and dry spices according to your taste. Stir and simmer the meat sauce over medium heat until the liquid evaporates, about 5-10 minutes depending on the consistency of the tomato sauce. Allow the meat mixture to cool.
* Meanwhile, prepare the béchamel sauce. In a saucepan with a thick bottom, melt the butter over low heat. Add the flour and cook, stirring constantly, for a few minutes. Warm the milk and gradually pour it into the flour mixture, whisking constantly. Increase the heat to medium and bring the sauce to a boil. Season with salt and nutmeg. Cook the sauce, stirring constantly, for 3-5 minutes until slightly thickened. Let the sauce cool.
* Start stuffing the cannelloni with the cooled meat mixture. Fill the pasta shells so that they are completely filled with the filling, being careful not to break them. It's convenient to start stuffing the cannelloni by placing them vertically on a plate. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
* Carefully select a baking dish that will accommodate the cannelloni in a single layer, tightly packed. Pour the béchamel sauce into the baking dish, covering the bottom completely. Arrange the stuffed cannelloni in a single layer.
* If necessary, you can place the cannelloni in the dish in a random pattern, but make sure they are in a single layer and fully covered with sauce.
* Pour the remaining béchamel sauce over the cannelloni. If the pasta is not fully covered with sauce, it may dry out in the oven and lose its flavor. Sprinkle the top with grated cheese and mozzarella, if desired. Place the dish in the preheated oven and bake for 30-35 minutes until golden brown.
* Remove the baked cannelloni with meat from the oven and let them cool slightly.
Enjoy your meal and have a great time! ❤️
Beth's Chicken and Mushroom Crepes Recipe
#entertainingwithbeth #CookingChannel #EasyRecipes
Learn how to make these delicious Chicken and Mushroom Crepes with a creamy bechamel sauce. This is a great recipe for a fancy lunch or brunch. You can even make most of it the day before too!
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CHICKEN AND MUSHROOM CREPES WITH BECHAMEL SAUCE
Serves 6
(*Print Recipe Here*
INGREDIENTS:
For the crepes: (makes 10 crepes just in case in takes a little practice with the flipping!)
1 ¾ cup (210g) flour
½ tsp (5ml) salt
2 ½ cups (595ml) of milk
2 eggs, beaten
4 tbsp (60ml) melted butter
1 tbsp (15ml) fresh dill
For the filling
2 chicken breasts, skin on bone in
1 tbsp (15g) butter
4 leeks, white parts only sliced into ½ moons
2 ½ cups (300g) of mushrooms, sliced
salt and pepper to taste
1 tsp (5 ml) Worcestershire sauce
1 tbsp (15ml) parsley, minced
For the Béchamel Sauce:
2 tbsp (30g) butter
2 tbsp (15g) flour
2 1/3 cup (555ml) milk
1 garlic clove, minced
salt and pepper to taste
Garnish:
3/4 cup Gruyere Cheese
Paprika to taste
3 tbsp (45ml) Freshly Minced Parsley
Side Salad with Vinaigrette
1 bag salad greens
1 tsp (5ml) Dijon Mustard
1 tsp (5ml) White Wine Vinegar
6 tbsp (90ml) grapeseed oil
salt and pepper to taste
1 minced shallot
METHOD:
Preheat oven to 375F (190C). Place chicken on a rimmed baking sheet fitted with a rack and roast for 35-40 mins or until the chicken is cooked through. Set aside to cool. Then shred of meat with forks and transfer to a bowl. Set aside until ready to use. This can be done the day before.
Whisk together the crepe batter. Combine flour and salt in a large bowl, whisk together and add the milk slowly, whisking until combined. Then add the beaten eggs, whisking until smooth.
Then whisk in the melted butter and the dill.
Heat a non-stick 12-inch (30cm) skillet on medium-high heat. Grease the pan with a paper towel soaked with either grapeseed oil or canola or vegetable oil. Once hot pour 1 ladle full of batter into the pan and swirl the batter around until it covers the bottom of the pan. Allow to cook until set and edges start to turn golden brown.
Slide a thin spatula under the crepe enough to grab hold of it and flip it quickly with your hands. Cook on the other side for :30 seconds more.
Slide the crepe off the pan onto a cutting board and repeat the process of making the crepes, and sliding them onto the cutting board. NOTE: You can stack the crepes once done but just make sure they are stacked all going the same direction or else they will stick.
Allow the crepes to cool while you prepare the filling.
NOTE: You could also slide them off onto aluminum foil, lined with a paper towel, and once cooled wrap them up and store in the fridge for 1-2 days until ready to serve.
In a large skillet melt the butter, add the leeks and cook until they are soft and fragrant. Then add the mushrooms, Worcestershire sauce, salt and pepper to taste and freshly chopped parsley. Transfer mixture to a bowl and set aside to cool.
For the béchamel sauce, melt the butter in a deep skillet once foamy add the flour, whisk together until a paste forms. Slowly add the milk, whisking until combined. Simmer mixture until thickened. Then add 1 minced garlic clove and season with salt and pepper to taste.
To assemble the crepes:
Place crepe over a small gratin dish, fill with 2 tbsp (30ml) of the mushroom mixture, top with ¼ cup (30g) of shredded chicken. Ladle 2 tbsp (30ml) of béchamel on top. Roll crepe and drizzle more béchamel on top, and sprinkle with gruyere cheese and paprika.
Bake at 350F (175C) 10-12 mins. Then place under the broiler 1-2 minutes. Garnish with fresh parsley and serve with tossed salad.
Manicotti Pasta Stuffed with Cheese! | Chef Jean-Pierre
Hello There Friends! Cannelloni and Manicotti Pasta are so similar, yet both can be made into the same delicious dish! Try my Cheese Stuffed Pasta Dish for yourself. Make sure to make a big batch and freeze it so you can make it for the weeks to come! Let me know what you think in the comments below.
RECIPE LINK:
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❤️ Signed copy Chef Jean-Pierre's Cookbook:
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Crockpot MANICOTTI, 3 Cheese & Meat Sauce Italian Pasta Dish
Crockpot MANICOTTI, 3 Cheese & Meat Sauce Italian Pasta Dish
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AFTER TRYING THIS RECIPE, I ONLY WANT TO EAT BEEF MINCE THIS WAY.
DID YOU LIKE OUR RECIPE?
AFTER TRYING THIS RECIPE I ONLY WANT TO EAT BEEF MINCE THIS WAY.
INGREDIENTS:
1 KG OF BEEF MINCE
AND 3 EGGS
BLACK PEPPER
ORÉGANO
MILD PAPRIKA
SALT
3 GARLIC CLOVES
1 GRATED ONION
3 BOILED AND PEELED POTATOES
1 CUP OF BREADCRUMB
HERBS
OIL
200 G OF CREAM CHEESE
GRATED MOZZARELLA CHEESE
TOMATO SLICES
OIL
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Davinci's Seafood Crepes
At our Roswell location we are featuring a decadent combination of savory crepes stuffed with a seafood medley in a rich, thick bechamel sauce. These crepes are then topped with a tarragon chardonnay sauce and served with a side of vegetable orzo.