CHICKEN & PORK MOCK CANNELLONI
I don't know what to tell you other than this is by far the best Cannelloni recipe I have ever made. I love the fact that you use egg roll wrappers for the pasta-I'm not a huge pasta fan, and it uses chicken and pork(I'm not a Veal fan). Excellent sauce and very cheesy! This is a versital recipe, you can use leftover turkey in place of the chicken, or leftover roast for beef cannelloni. I serve these with Classic Caesar Salad (43328) and hot garlic bread.
Provided by Diana Adcock
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 425 degrees.
- Filling.
- In a medium heavy skillet over medium heat cook the onion and garlic in the extra virgin olive oil until translucent, about 7 minutes.
- Do not brown.
- While the onion mixture is cooking cut the chicken and pork into 1 inch cubes.
- Add to onion mixture, stir frequently and cook until done, about 15 minutes.
- Let the mixture cool for 15 minutes.
- In a food processor combine the meat mixture with the ricotta cheese or cottage cheese.
- Pulse until coarsely chopped.
- Add the parmesan, egg yolks, nutmeg, and salt.
- Pulse to mix well-just don't turn it into paste, you want a little texture.
- Sauce.
- In a large saucepan over medium high heat combine the extra virgin olive oil and onion.
- Saute for 2 minutes, stirring frequently.
- Add the flour and stir well, allowing the mixture to just simmer.
- Remove from heat.
- Whisk in the milk and chicken broth.
- Return to medium heat and reduce sauce to 1 and 1/3 cups, about 30 minutes.
- Remove from heat.
- Drain the tomatoes.
- Add tomatoes, spaghetti sauce, and basil to sauce mixture.
- Stir well and set aside.
- To assemble.
- Lightly oil 2 9x13x2 inch casserole dishes.
- Add 1/4 cup sauce to each casserole dish and lightly spread over bottom.
- Lay out two egg roll wrappers.
- Evenly place 6 tablespoons of meat mixture along the edge of each wrapper.
- Roll each wrapper to enclose filling.
- Repeat until all wrappers are used.
- Place rolled cannelloni, seam side down into prepared casserole dishes.
- Do not let the cannelloni touch each other.
- Evenly cover the cannelloni with the cheeses.
- Spoon the sauce around the cannelloni, dividing equally between the two casserole dishes.
- Sprinkle basil over cannelloni.
- At this point you can cover and refrigerate for 1 day.
- Bake uncovered in a 425 degree oven for 15 minutes, up to 20.
- Use a wide spatula to transfer cannelloni to plates-I do them one at a time as they will fall apart if you are not careful.
- Spoon sauce evenly between plates.
- If you have leftover meat you can freeze it for up to 3 months.
- For Electric Skillet-lightly oil your skillet, follow remaining directions, except reduce heat to 375 degrees, cooking for 20 minutes-do not cover unless your sauce is drying out.
Nutrition Facts : Calories 1464.5, Fat 77.6, SaturatedFat 37, Cholesterol 372.8, Sodium 3912, Carbohydrate 88.6, Fiber 5.6, Sugar 27.3, Protein 101.4
AUTHENTIC MANICOTTI & CANNELLONI
This recipe has been in my family for as long as I can remember and has been at the dinner table for many Christmas and holiday dinners. You get a 2 for 1 with this recipe. The crepes can be used for either the cheese or the meat filling. While this is a time consuming recipe it is well worth it. The great thing is you can make this ahead and either freeze it or pop it in the oven just before your dinner guests arrive. Enjoy!
Provided by Diane C 2
Categories Cheese
Time 2h25m
Yield 1 13 x 9, 8 serving(s)
Number Of Ingredients 34
Steps:
- Marinara:
- Heat oil. Add onions and garlic and cook until soft, but not brown.
- Add tomatoes, paste, basil, sugar, salt and pepper. Reduce heat low, simmer partially covered, 40 minutes. Stir occasionally.
- Press through sieve. Season to taste.
- Crepes:
- Mix eggs and milk and beat well.
- Add flour a little at a time with a whisk.
- Butter 6" fry pan. Place a little batter in pan and swirl until bottom is covered. Cook on one side until dry. Butter pan as needed.
- Cheese filling (Manicotti):
- Mix together all ingredients.
- Meat filling (Cannelloni or Ravioli):
- Melt butter in skillet, cook onions 7-8 minutes.
- Add meat, cook until liquid cooks away. Take off the heat. Place in bowl.
- Stir in spinach and cheese. Add eggs (beaten) to mixture. Season.
- Besciamella (white sauce):
- Melt butter over moderate heat. Remove from heat and whisk in flour.
- Pour in cream and milk all at once. Whisk until flour is partially dissolved. Return to heat and cook until sauce comes to boil and is smooth.
- Simmer, low, 2-3 minutes, season.
- Assembly:
- Heat the oven to 375ËšF.
- Fill crepes with filling.
- Place film of tomato sauce into baking dishes. Lay manicotti side by side on sauce.
- Pour besciamella over and spoon rest of tomato sauce on top.
- Scatter on cheese and dot with butter.
- Bake 20 - 25 minutes, until cheese is melted and sauce bubbling.
Nutrition Facts : Calories 1508.5, Fat 105.2, SaturatedFat 57.9, Cholesterol 701.1, Sodium 1961.9, Carbohydrate 62.2, Fiber 6.6, Sugar 11.3, Protein 80.9
CHICKEN CANNELLONI
From Canada's Best Of Bridge Series. It is delicious. Prepare the chicken filling and the meat sauce ahead of time and this will be fun to make.
Provided by abloom69
Categories Lunch/Snacks
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 25
Steps:
- To make chicken filling:.
- Cook chicken until pink is just gone - do NOT overcook!Chop finely or grind.
- Combine oil, onion, celery, carrots and parsley in saucepan and cook for 10 minutes.
- Beat egg yolks in large bowl, add parmesan and ricotta cheeses and beat until smooth. Add salt, oregano, basil, nutmeg and pepper.
- Add chicken and broth and beat until well mixed.
- This may be covered and refrigerated or frozen until ready to use.
- CHEDDAR SAUCE:.
- Melt butter in sauce pan, add flour and stir until smooth.
- Add chicken broth, stirring constantly. Add salt and pepper to taste.
- Stir in cheddar cheese until well blended and thick. Now add prepared meat sauce and cream.
- Prepare Hollandaise Sauce and add to cheddar sauce.
- Cook cannelloni shells according to package directions.
- When cool, fill each shell ( a small spoon works well) with approximately 2 tablespoons of chicken filling.
- Spoon a thin layer of sauce into two 9"x13" baking dishes.
- PLace stuffed shells in dishes side by side 5 to a row. Spoon sauce around and over stuffed shells and sprinkle with Monterey Jack cheese.
- Bake at 425°F for 10 minutes until cheese is bubbling. Serve at once.
- To make ahead: prepare the entire recipe to the baking stage and freeze.
Nutrition Facts : Calories 437.7, Fat 33, SaturatedFat 18.7, Cholesterol 141.9, Sodium 905.1, Carbohydrate 6.1, Fiber 0.4, Sugar 1, Protein 28.7
More about "chicken pork mock cannelloni food"
MEAT CANNELLONI WITH CREAMY TOMATO BéCHAMEL
From cookingforkeeps.com
5/5 (4)소요 시간 3시간범주 Main Course1회 섭취량당 칼로리 341
- Add 2 3/4 cup flour and 1/2 teaspoon salt to a food processor. Pulse a few times. Add eggs and water to a liquid measuring cup. Whisk to combine. While pulsing the flour, slowly add the egg mixture through the feeding tube. Continue to pulse until the dough forms into a ball. If the dough does not form a ball, add water a teaspoon at a time until it does.
- Leave the mixer on for 2-3 minutes with the dough in it. This will help knead it. Remove the ball, lightly dust with flour and knead for another 2-3 minutes. Wrap in plastic wrap and let the dough rest for 30 minutes at room temeparature.
- While the dough rests, make the filling, bechamel, and red sauce. Heat a large skillet to a medium heat. Add 1 tablespoon butter to the pan along with onion, celery, carrot, garlic, and 1/4 teaspoon salt. Cook the veggies for 3-4 minutes until softened. Add ground veal, pork, and chicken and 1 1/2 teaspoons salt. Use a wooden spoon to break up the meat while it cooks. You don't want it to brown, you just want it be cooked through. Continue to break up the meat with the spoon.
- Once the meat has cooked, add 1 tablespoon tomato paste to the mixture along with 1/4 teaspoon nutmeg and 1/8 tsp cinnamon. Cook another 1-2 minutes. Transfer mixture to the food processor. Pulse until mixture is very finely ground, it should take about 4-5 pulses. Season the mixture to taste with salt and pepper. Pulse once more time to blend.
CHICKEN CANNELLONI AKA CHICKY CHICKY CAN CAN
From tasteandsee.com
BAKED CANNELLONI WITH BEEF, PORK & SALAMI VIDEO | JAMIE OLIVER
From jamieoliver.com
PORK CANNELLONI RECIPES
From tfrecipes.com
CHICKEN PORK MOCK CANNELLONI FOOD
From topnaturalrecipes.com
KFC STYLE CHICKEN POPCORN - KFC RECIPE
From kfcrecipe.com
POPCORN CHICKEN WITHOUT BUTTERMILK - THE TASTE OF …
From thetasteofkosher.com
PORK AND BEEF CANNELLONI | TESCO REAL FOOD
From realfood.tesco.com
CHICKEN CANNELLONI - COOKING FOR KEEPS
From cookingforkeeps.com
CANNELLONI RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CHICKEN & PORK MOCK CANNELLONI RECIPE
From recipeofhealth.com
CHICKEN & PORK MOCK CANNELLONI RECIPE
From recipenode.com
BEST CHICKEN PORK MOCK CANNELLONI RECIPES
From alicerecipes.com
139081 CHICKEN PORK MOCK CANNELLONI RECIPES
From recipeofhealth.com
BEST POPCORN CHICKEN RECIPE (PERFECTLY CRISPY CHICKEN …
From savoryexperiments.com
PORK CANNELLONI: UNVEILING THE DELECTABLE DELIGHTS OF THIS ITALIAN …
From cookindocs.com
BEST BAKED POPCORN CHICKEN RECIPE - HOW TO MAKE BAKED …
From delish.com
ITALIAN PORK CANNELLONI | FOOD IN A MINUTE
From foodinaminute.co.nz
CHICKEN PORK MOCK CANNELLONI RECIPES RECIPE
From alicerecipes.com
BEEF, CHICKEN AND PORK CANNELLONI RECIPE - FOODSDIARY
From foodsdiary.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love