Text 11067, 93 rader
Skriven 2011-05-20 23:51:00 av JIM WELLER (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: Lasagna cupcakes
========================
-=> Quoting Sean Dennis to Jim Weller <=-

 
 JW>       Title: Herring with Onion Sauce

 SD> I'm not so sure I could handle that recipe. :)

I love herring; I blame my Prussian grandmother.


MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Shrimp and Crab Cannelloni
 Categories: Pasta, Crab, Shrimp, Cheese
      Yield: 8 servings

           FOR SAUCE:
      2 tb Olive oil
  1 3/4 c  Chopped onion
      3 tb Minced garlic
      2 lb Plum tomatoes; peel, seed,
    Chop
     28 oz Canned tomatoes; Italian
    Style
    1/3 c  Chopped fresh basil;
    Packed
      2 tb Chopped fresh thyme
      2 ts Dried oregano
      2    Bay leaves
    1/2 ts Crushed red pepper
    3/4 c  Whipping cream
      1 tb Red wine vinegar
           FOR CANNELLONI:
     16    Lasagna noodles; 3 to 4"
    Wide
      2 tb Olive oil
  1 1/4 c  Chopped onion
      1 tb Minced garlic
     12 oz Shrimp; chopped
      5 tb Chopped fresh basil
    3/4 ts Dried oregano
    1/4 ts Crushed red pepper
  1 1/2 c  Ricotta cheese
    3/4 c  Grated Provolone cheese
    1/3 c  Grated Parmesan cheese
      6 oz Crabmeat
      1    Egg; beaten slightly

  FOR SAUCE:  Heat oil in large pot over medium-high heat.  Add
  onions and garlic and saute until translucent, about 5 minutes.
  Mix in fresh tomatoes, canned tomatoes with their juices, basil,
  thyme, oregano, bay leaves and crushed red pepper and bring to a
  boil. Reduce heat and simmer until sauce is reduced to scant 5
  cups, stirring occasionally, about 45 minutes.  Discard bay
  leaves. Working in batches, puree sauce in blender; return to same
  pot. Add cream and vinegar and simmer 15 minutes. Season to taste
  with salt and pepper. Refrigerate.

  FOR CANNELLONI: Cook noodles in boiling water until almost tender.
  Drain. Cool in bowl of cold water. Heat olive oil in large skillet
  over medium-high heat. Add onion and garlic, saute until onion is
  tender, about 6 minutes. Add shrimp; saute until just opaque,
  about 3 minutes.  Stir in basil, oregano and crushed red pepper.
  Cool.

  Mix ricotta, provolone, Parmesan, crabmeat and shrimp mixture in
  bowl. Season with salt and pepper.  Mix in egg.  Butter 9x13"
  glass baking dish. Spread generous 1 cup of tomato sauce in bottom
  of dish. Drain lasagna noodles; trim to 8" lengths.  Spread scant
  1/3 c filling over each noodle, leaving 1/2 inch border on all
  sides. Starting at a short end, roll up each noodle jelly roll
  style. Place in prepared pan, seam side down. Pour remaining sauce
  over cannelloni. Cover with foil. (Can be made 1 day ahead;
  refrigerate.)

  Preheat oven to 350 F.  Bake foil covered cannelloni until heated
  through, about 45 minutes.

  Recipe by: Kevin Graham, Graham's, New Orleans


MMMMM

Cheers

YK Jim


... Garlic is the Vanilla of Provence.

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