THREE MEAT CANNELLONI BAKE
This dish is best made with fresh noodles. You can substitute one pound of cannelloni pasta cooked according to package directions, then proceed as directed.
Provided by MARBALET
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 1h40m
Yield 6
Number Of Ingredients 25
Steps:
- Heat the olive oil in a deep skillet. Add onion, celery, and carrot, and cook over moderate heat until softened. Add the garlic, and cook 1 minute. Add veal, pork, and beef. Cook, stirring occasionally, until meat is no longer pink. Add wine, and reduce for 1 minute. Stir in broth. Add herbs, bay leaf, and salt and pepper. Bring the mixture to a boil. Reduce heat, cover, and simmer for 15 minutes. Uncover, and reduce until almost dry. Discard bay leaf. Set aside to cool.
- Meanwhile, melt the butter or margarine in a saucepan set over moderately low heat. Whisk in flour for approximately 2 minutes. Whisk in milk, grated nutmeg, and salt and pepper. Simmer, stirring occasionally, for 5 minutes or until thickened. Stir in parsley and 1/2 cup Parmesan cheese.
- Transfer the cooled meat mixture to a large bowl. Mix in egg yolks. Mix in the cheese and parsley sauce. Set aside.
- Combine the tomato sauce and cream, set aside.
- Cut the pasta sheets crosswise into 5 inch lengths. In a pot of boiling salted water, cook the noodles a few at a time until al dente. This should take only a minute or two with fresh pasta. Transfer to a bowl of cold water. Spread the noodles in one layer on paper towels to drain.
- Spoon 1/4 cup of the filling down the center of one noodle, and roll the noodle to enclose the filing. Transfer the cannelloni, seam side down, to a well buttered gratin dish. Repeat with the remaining noodles and filling, arranging in single layer. Ladle the tomato sauce over the cannelloni, and sprinkle with the remaining Parmesan cheese.
- Bake at 400 degrees F (205 degrees C) for 10 minutes, or until bubbling. Run under the broiler about 4 inches from the heat for 2 minutes, or until golden.
Nutrition Facts : Calories 861.1 calories, Carbohydrate 51.4 g, Cholesterol 250.3 mg, Fat 50.3 g, Fiber 4.5 g, Protein 47.2 g, SaturatedFat 21.9 g, Sodium 1338.9 mg, Sugar 11 g
BEEF AND OREGANO CANNELLONI WITH TOMATO SAUCE (GLUTEN FREE)
I have not tried this recipe, I believe it is by Jan Purser, but it is gluten free, so thought it would be of interest to a lot of people
Provided by Latchy
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- To make the tomato sauce, heat the oil in a saucepan over medium heat and add the onion and cook stirring occasionally for 5 minutes, or until soft.
- Add the garlic and cook for 30 seconds, until fragrant.
- Add the tomato, water, chili, vinegar and sugar and bring to a simmer.
- Reduce heat to low and simmer, covered, stirring occasionally for 20 minutes, until thickened slightly.
- Meanwhile make the cannelloni, combine the mince, breadcrumbs, egg, milk, green onion, oregano, garlic and 1 tablespoon of the parsley in a large bowl.
- Season with salt and pepper.
- Soak rice paper sheet in large dish of warm water for 30 seconds until soft and pliable.
- Drain on paper towel and transfer to clean work surface.
- Spoon 1 tablespoon of the beef mixture down the centre of rice paper sheet.
- Fold in ends and roll up firmly to enclose filling.
- Place cannelloni seam-side down in a large bamboo steamer basket.
- Repeat with remaining mixture.
- Bring a large saucepan of water to the boil over high heat.
- Cover steamer basket and place over the pan.
- Steam cannelloni for 5 minutes or until cooked through.
- Use tongs to transfer the cannelloni to serving plates.
- Spoon over the sauce, sprinkle with remaining parsley and serve immediately.
CHICKEN IN SHERRY SAUCE (GLUTEN FREE)
This is a Bette Hagman recipe. So few ingredients, yet such a rich meal. We made it dairy free also and everyone loved it, although hubby had to dig out the mushrooms! I cut the breasts into strips, although that makes it harder to brown than whole breasts. She says she serves mashed potatoes to put extra sauce over. Prep time depends on the chicken you use.
Provided by WI Cheesehead
Categories Free Of...
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet, brown the chicken in the olive oil.
- While the chicken is cooking, prepare the soup base. Mix the powdered soup base with the 1/4 C water in a small pan. Add chicken broth and cook over medium heat, stirring constantly, until thickened.
- Add the mushrooms and the sherry. and pour over the browned chicken to cover.
- Reduce heat and cook until the chicken is tender.
- Serve over cooked rice or noodles.
Nutrition Facts : Calories 257.9, Fat 11.5, SaturatedFat 2.6, Cholesterol 46.4, Sodium 179, Carbohydrate 3.5, Fiber 0.2, Sugar 1.2, Protein 16.6
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