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home > recipes > meat > cannelloni
April 5, 1997 "/>
This is a bit time consuming, but it's worth the effort. * Exported from MasterCook * Cannelloni Recipe By : The Good Housekeeping Illustrated Cookbook Serving Size : 8 Preparation Time :0:55 Categories : Chicken Pasta Pork Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound PASTA DOUGH FILLING 2 tablespoons butter 3 teaspoons green onion -- chopped 10 ounces frozen chopped spinach -- cooked and drained 1 cup cooked chicken -- finely chopped 1/2 cup cooked ham -- finely chopped 1/2 cup parmesan cheese -- freshly grated 1 each large egg -- beaten 3 teaspoons dry sherry 1/4 teaspoon ground ginger salt -- to taste vegetable oil -- to coat pan 3 1/2 cups PARMESAN CHEESE SAUCE 2 tablespoons parsley sprigs -- minced PASTA: Prepare pasta dough. Cut into three pieces. On well floured surface with floured rolling pin, roll one piece into 16" x 8" rectangle. With knife, cut the rectangle into eight 4-inch squares. Place squares on floured cloth towel. Repeat with remaining dough, making 24 squares. Cover and let stand 30 minutes. Heat water to boiling with 2 T salt and 1 T oil. Cook squares, a few at a time, for five minutes. Drain in colander. FILLING: Cook green onions in butter. Stir in spinach, chicken, ham, cheese, egg, sherry, ginger and 1/4 t. salt. Heat and set aside. Preheat oven to 350. Grease a jelly roll pan. Spread a rounded tablespoon of meat mixture across center of pasta square. Roll and place seam side down. Repeat SAUCE: Pour sauce over cannelloni and sprinkle with parsley. Bake 20 minutes then broil five minutes. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pasta Dough Recipe By : The Good Housekeeping Illustrated Cookbook Serving Size : 8 Preparation Time :0:50 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups all-purpose flour -- approximately 1/3 cup water 2 egg 1 egg yolk 1 tablespoon olive oil 1 teaspoon salt Combine one cup flour and rest of ingredients in large bowl. Beat on low speed for two minutes, scraping bowl as needed. With wooden spoon, stir in additional flour until mixture forms a soft dough. Turn onto a lightly floured surface and knead about ten minutes until dough is smooth and elastic. Cover the dough and let it rest for 30 minutes before using. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Parmesan Cheese Sauce Recipe By : The Good Housekeeping Illustrated Cookbook Serving Size : 8 Preparation Time :0:15 Categories : Sauces Cheese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter 1/4 cup all-purpose flour 1 1/2 cups half and half 1 1/2 cups water 2 teaspoons chicken bouillon granules 1/2 cup parmesan cheese -- freshly grated Melt butter in a saucepan. Stir flour into hot butter and blend well. Gradually stir in half-and-half 1 1/2 c. water and bouillon. Stir constantly until thickened. Stir in cheese and heat until melted. Serve over baked or poached fish or pasta. - - - - - - - - - - - - - - - - - - NOTES : Submitted to World Recipes by Barbara Zack April 5, 1997

Cannelloni


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Recipe Alert This is Found in... Most Emailed Recipes
(posted June 27, 1995)

This is a bit time consuming, but it's worth the effort.

* Exported from MasterCook *

Cannelloni

Recipe By : The Good Housekeeping Illustrated Cookbook
Serving Size : 8 Preparation Time :0:55
Categories :
Chicken Pasta
Pork Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound
PASTA DOUGH

FILLING
2 tablespoons
butter
3 teaspoons
green onion -- chopped
10 ounces frozen chopped
spinach -- cooked and drained
1 cup
cooked chicken -- finely chopped
1/2 cup
cooked ham -- finely chopped
1/2 cup
parmesan
cheese -- freshly grated
1 each large
egg -- beaten
3 teaspoons
dry sherry
1/4 teaspoon ground ginger
salt -- to taste
vegetable oil -- to
coat pan

3 1/2 cups
PARMESAN
CHEESE SAUCE
2 tablespoons
parsley sprigs -- minced

PASTA: Prepare pasta dough. Cut into three pieces. On well floured
surface with floured
rolling pin, roll one piece into 16" x 8" rectangle.
With
knife, cut the rectangle into eight 4-inch squares. Place squares on
floured cloth towel. Repeat with remaining
dough, making 24 squares.
Cover and let stand 30 minutes. Heat water to boiling with 2 T
salt and 1
T oil. Cook squares, a few at a time, for five minutes.
Drain in colander.

FILLING: Cook
green onions in butter. Stir in spinach, chicken, ham,
cheese, egg,
sherry, ginger and 1/4 t. salt. Heat and set aside. Preheat
oven to 350.
Grease a
jelly roll pan. Spread a rounded tablespoon of meat
mixture across center of
pasta square. Roll and place seam side down. Repeat

SAUCE: Pour sauce over cannelloni and sprinkle with parsley. Bake 20
minutes then
broil five minutes.

- - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Pasta Dough

Recipe By : The Good Housekeeping Illustrated Cookbook
Serving Size : 8 Preparation Time :0:50
Categories :
Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups
all-purpose
flour -- approximately
1/3 cup water
2
egg
1
egg yolk
1 tablespoon
olive oil
1 teaspoon
salt

Combine one cup flour and rest of ingredients in large bowl. Beat on low
speed for two minutes, scraping bowl as needed. With wooden spoon, stir in
additional
flour until mixture forms a soft dough. Turn onto a lightly
floured surface and
knead about ten minutes until dough is smooth and
elastic. Cover the
dough and let it rest for 30 minutes before using.

- - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Parmesan
Cheese Sauce

Recipe By : The Good Housekeeping Illustrated Cookbook
Serving Size : 8 Preparation Time :0:15
Categories : Sauces
Cheese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup
butter
1/4 cup
all-purpose
flour
1 1/2 cups half and half
1 1/2 cups water
2 teaspoons
chicken bouillon granules
1/2 cup
parmesan
cheese -- freshly grated

Melt butter in a saucepan. Stir flour into hot butter and blend well.
Gradually stir in half-and-half 1 1/2 c. water and
bouillon. Stir
constantly until thickened. Stir in
cheese and heat until melted. Serve
over
baked or poached fish or pasta.

- - - - - - - - - - - - - - - - - -

NOTES : Submitted to World Recipes by Barbara Zack April 5,
1997



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