1299 mia now that manicotti Recipes

any liquid can be reduced just by heating it - but why would you want to do that, answer comes back to two of our old friends, flavor and consistency (texture)., by reducing any flavored liquid you intensify its flavor and at the same time thicken it. you can continue this process until what you have left is a syrup if it contains sugar, or a sauce if it does not., this is 1 of the most important tools in the kitchen , believe it or not, because a great sauce can rescue an indifferent meal., literally any liquid can be reduced ., a few uses, wine is frequently used in cooking , both as a marinade and as an addition to sauces for meat., there are some problems with it though, 1 of which is that you need a really good wine and quite a lot of it to produce a reasonable sauce for, say, six people., on the other hand , if you use pure grape juice and reduce it to a syrup, that syrup, added to any sauce (or gravy if you prefer) will lift it into the realms of gourmet ., more , you don tsp have to make your reduction on the night you prepare your meal. you can reduce a liter of grape juice at any time to the consistency and flavor you want; then just store it in the fridge., you can do the same thing with any fruit juice - prune is sensational - and store it until needed. just about all of them will do things for ice cream, pies or tarts that will have your guests demanding the recipe, pork with apple sauce use a carton of fresh apple juice from the supermarket and reduce it. and if you want a real sensation add in a glass of apple brandy during the reduction process., are you getting an idea of how simple this is, take any carton of fresh stock straight of the shelf and reduce it. you will transform it into something even the manufacturer won tsp recognize. but beware, you need to start out with good quality in the first place, because when you reduce a liquid you intensify all the flavors, and not just the good ones., if it s salty to start with, for example, it will be salty beyond belief by the time you ve reduced it even by half. so if you are going to use a supermarket stock, make sure it s an extremely good 1., believe me when i tell you that stock cubes should not be used for reduction sauces., thickeners, because you will be tasting as you go (won tsp you ), you may find that you get the flavor you want before the desired consistency is reached., a couple of hints right now for your sauces., sweet ones can be thickened successfully without loss of color by adding in liquid glucose early on in the reduction process. surprisingly, this will add little in the way of sweetness and produces a beautiful velvety sauce when whisked., if you get it wrong and add too much, no problem. stir in a little extra water to thin it., reduction pans, reductions need to happen rapidly in serving to preserve flavors. and the greater the surface area of the liquid the faster the water will evaporate., however you may want to whisk something into the sauce while its cooking - such as butter or olive oil for example - and for that i find a small wok is best; 1 with a handle., a wok is less likely to reduce so fast that the sauce is burnt while your back is turned. but try both methods and see which you prefer. you may even end up using something totally different., no magic to this. whatever works for you, that s what you should use, in this and everything else to do with cooking., just bear in mind that what you re after is speed and ease of use. as well as a great tasting result, of course. :>), keeping, if they should dry out , simply add a little water and heat through., sauces containing meat juices of any kind must be frozen if you re going to keep them, and should be brought to boiling point before being used again. there is no need to thaw them out to do this, in fact it s better not to. simply drop the frozen cubes into a saucepan, melt them over a gentle heat, and then bring swiftly to the boil., why do you do this to avoid food poisoning, that s why. you are making sure that any bugs introduced into the sauce during the preparation process are killed off., worry , this will not be because of anything you have done wrong (i hope!), but because bacteria are part of our everyday lives and they exist in every kitchen, however clean., in fact your food , and especially your meat, is crawling with wildlife that you will never see. don tsp worry about them. careful handling and simple precautions will ensure that these miniature monsters can never multiply enough to harm either you or your guests.

ragu old world style pasta sauce, fresh manicotti or 8 frozen prepared manicotti, shredded mozzarella cheese (about 2 oz.), grated parmesan cheese

ricotta cheese, frozen chopped spinach, thawed and squeezed dry, minced onion, egg, minced fresh parsley, pepper, garlic powder, shredded mozzarella cheese, divided, grated parmesan cheese, divided, spaghetti sauce, water, manicotti shells

ricotta cheese, eggs, frozen chopped spinach, thawed and drained, shredded mozzarella cheese, grated parmesan cheese, white sugar, salt, ground black pepper, manicotti shells, spaghetti sauce

fresh spinach, bulk italian sausage, carton small curd cottage cheese, shredded mozzarella cheese, divided, manicotti shells, spaghetti sauce

ground beef, onion, diced, roasted garlic, diced tomatoes with garlic and onion, tomato paste, white sugar, salt, dried oregano, dried thyme, bay leaf, ground black pepper, garlic salt, manicotti shells, shredded mozzarella cheese, cottage cheese, grated parmesan cheese, egg, beaten, salt, ground black pepper, grated parmesan cheese

shredded mozzarella cheese, manicotti shells, frozen chopped spinach, thawed and drained, alfredo sauce, grated parmesan cheese, salt and ground black pepper to taste, spaghetti sauce

sliced mushrooms, garlic, minced, egg whites, frozen chopped spinach, thawed, well drained, part-skim ricotta cheese or cottage cheese, shredded reduced fat) mozzarella cheese, divided, grated parmesan cheese or romano cheese, divided, manicotti (14 shells), cooked, drained, spaghetti sauce

shredded part-skim mozzarella cheese, divided, fat-free cottage cheese, frozen chopped spinach, thawed, drained, and squeezed dry, grated fresh parmesan cheese, dried oregano, salt, black pepper, manicotti (14 shells ), fat-free tomato-basil pasta sauce, water

olive oil, onion, coarsely chopped, ground beef, freshly ground black pepper, manicotti, ricotta, shredded mozzarella, grated parmesan, parsley leaves, italian, chopped, garlic cloves, minced, marinara sauce, butter , cut into pieces

italian sweet sausages with fennel seeds (about 3 1/2 sausages), chopped onion, dry white wine, italian plum tomatoes with basil, dried crushed red pepper, fresh basil leaves , slivered, fresh whole-milk ricotta cheese or 1 15-oz container whole-milk ricotta cheese, cubes mild imported provolone cheese (provola) or sharp domestic provolone cheese, freshly grated parmesan cheese, coarsely ground black pepper, manicotti (large tubular pasta), olive oil

oil, onion, finely chopped (optional), fresh garlic (no more than that or the garlic will overpower the other ingredients!), ricotta cheese, shredded mozzarella cheese, divided (can use a bit more), cream cheese, softened, grated parmesan cheese (can use more ), salt (to taste i use seasoned ), fresh ground black pepper (or to taste), frozen chopped spinach (cooked according to package directions, then hand-squeezed dry to remove excess moisture), manicotti, cooked and drained (you might use more shells so i would cook 10), marinara sauce (see my kittencal s marinara pasta sauce (vegetarian)), parmesan cheese (or to taste), mozzarella cheese, for topping (any amount desired)

skinless, boneless chicken breast halves - cubed, egg, beaten, frozen chopped spinach, thawed and drained, drained, creamed cottage cheese, grated parmesan cheese, manicotti shells, condensed cream of chicken soup, sour cream, milk, boiling water, shredded cheddar cheese, chopped fresh parsley

ground beef, refried beans, dried oregano, ground cumin, manicotti shells, uncooked, water, picante sauce, sour cream, shredded monterey jack cheese, chopped green onions for garnish

water, alfredo sauce, chicken tenders, garlic powder, uncooked manicotti shells, montreal steak seasoning (such as mccormick), shredded parmesan cheese

ground beef, chopped onion, garlic cloves, small, minced, cottage cheese , 2% low fat, drained, parmesan cheese, grated, egg, parsley, pasta shells , packaged manicotti, tomato sauce , can of herbed, cheddar cheese, shredded, parsley, snipped

shredded part-skim mozzarella cheese, divided, fat-free cottage cheese, frozen chopped spinach, thawed, drained, and squeezed dry, grated fresh parmesan cheese, dried oregano, salt, black pepper, manicotti (14 shells ), tomato sauce, water

tomatoes, peeled, seeded, olive oil, garlic cloves, chopped, tomato paste, fresh basil leaves , cut julienne, salt, whole milk ricotta cheese, freshly grated romano cheese, eggs, beaten to blend, prosciutto, coarsely chopped, minced fresh italian parsley, manicotti crepes, mozzarella cheese , cut into 1/4x1/4x3-inch strips, fresh basil leaves, freshly grated romano, eggs, water, unbleached all purpose flour, olive oil