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Velvet Cream Biscuits Recipe
| Bread
Type: Velvet Cream Biscuits Free Cooking Recipe - Bread Outstanding! Ingredients / Directions 4 cup(s)s all-purpose flour2 tablespoons baking powder1 teaspoon salt2 tablespoons granulated sugar2 1/2 cup(s)s whipping cream1/4 cup(s) butter or margarinemelted Combine first 4 ingredients
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Gyoza - Japanese style dumplins Recipe
| Japanese Foods
Type: Gyoza - Japanese style dumplins Free Cooking Recipe - Japanese Foods the best! Ingredients / Directions Dough: 170 mL water 200 g strong flour Filling: 200 g ground pork Cabbage Nira*: can be substituted by leek or green onion Leek or Green onion Garlic Ginger Sake* Soya sauces
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scandinavian spiced herrings
| General Recipes
Cooking receipe to make scandinavian spiced herrings under category General Recipes. You may find some video clips related to this receipe below.scandinavian spiced herrings900g very fresh herrings block filleted1 litre water175ml wine vinegar175g brown sugar11/2 tablespoons fine sea salt1 l/2 table
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NACHO POTATO SOUP
| Everyday Recipes
Cooking receipe to make NACHO POTATO SOUP under category Everyday Recipes. You may find some video clips related to this receipe below.NACHO POTATO SOUP From: Quick Cooking Premier Issue1 package (5oz) au gratin potatoes1 can (11oz) whole kernel corn, drained1 can (10oz) diced tomatoes and green chi
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Cooking receipe to make mushroom and ricotta cannelloni with tomato sauce under category Aga Recipes. You may find some video clips related to this receipe below.
mushroom and ricotta cannelloni with tomato sauce
15g dried mushrooms
15g butter plus a little extra for greasing
225g browncap mushrooms finely chopped
250g ricotta cheese
1 tsp anchovy essence
salt and freshly ground black pepper
4 sheets fresh lasagne each measuring 115mm x 165mm
2 x 300ml tubs fresh tomato sauce
50g parmesan cheese shavings
black pepper and basil sprigs to garnish
Wash the dried mushrooms then pour 150ml boiling water over and leave in the simmering oven for 5 minutes.
Drain and finely chop.
lightly grease a large shallow ovenproof dish with butter.
Heat the butter in large frying pan add the fresh and soaked dried mushrooms and cook on the simmering plate for 10 to 15 minutes or until they are beginning to brown and any liquid has evaporated.
Leave to cool.
Stir the ricotta cheese into the mushrooms add the anchovy essence and seasoning then mix until thoroughly combined.
Cook the lasagne according to the packet instructions then halve widthways.
Place about 3 level tbsp mushroom mixture along one edge of the lasagne then roll up to enclose the filing.
Repeat this process with the remaining lasagne.
Arrange the filed pasta seamside down in the prepared dish.
Pour the tomato sauce over and sprinkle with the parmesan cheese shavings.
Cook on the grid shelf on the floor of the roasting oven for 30 to 35 minutes.
Garnish with pepper and fresh basil sprigs to serve.
To make parmesan shavings use a swivel peeler to take ribbons off a block of fresh parmesan. The flavour is so much better than the packets of dry ready grated cheese.
This cannelloni uses sheets of fresh lasagne. If you use dried instead cook it according to the packet instructions but reduce the overall cooking time by 15 minutes.
Serves 4
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