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"Be who you are, and say what you feel because those who matter don't mind and those who mind don't matter" ~Dr. Seuss~

Sunday, March 14, 2010

The Perfect Sunday Dinner!

Who doesn't love fresh home-made Manicotti??? This is a great recipe, and exactly what I am making for dinner, with some fresh kalamata olive salad and hot fresh yeast bread! Yum!!!!

Home-Made Manicotti Shells Recipe

Ingredients:

8 Eggs, divided
3 Cups Water, divided
3 Cups all-purpose Flour, divided
1 ½ Teaspoons Salt, divided

Combine four eggs, one ½ cups of water, one ½ cups of all-purpose flour and 3/4 teaspoon of salt in your blender container. Blend until mixture is smooth. Pour the blended mixture into a large bowl. Repeat using the remaining ingredients.
Add the new mixture to the bowl and stir together.

How to Make Manicotti Shells

Lightly oil a frying pan and then heat the pan for about a minute over medium high heat. Spoon approximately two or three tablespoons of batter into the middle of the hot frypan.

Quickly and carefully tilt the pan in a circular motion until the batter forms a round, thin layer in the pan. (Similar to a crepe or a very thin pancake.)

Cook about 1 or 2 minutes until the shell surface appears dry.

Carefully turn the manicotti shell over using a spatula, and cook for an additional 30 seconds.

Repeat process to make approximately 24 shells.

Stack cooked shells on plate between waxed paper for use later.

Home-made manicotti shells may be frozen.



Cheese Manicotti Filling Recipe

Ingredients

3 pounds Ricotta Cheese
3 Eggs
1 pound shredded Mozzarella Cheese
½ Cup finely chopped Parsley

Directions

Combine ingredients in a bowl and stir until well mixed.

Spoon about 2 or 3 Tablespoons into the center of a manicotti shell and roll. (Like a burrito) (Don't worry about making a mess when the cheese squishes out, these are worth it!)

Lightly grease the bottom of a shallow casserole dish or pan.

Spoon your favorite tomato sauce into the bottom of the pan to cover. You can find a great recipe for fresh tomato sauce here.

Arrange manicotti in the pan and lightly cover with additional tomato sauce.

Sprinkle with grated Parmesan cheese, if desired.

Preheat oven to 350 degrees and bake 25 to 30 minutes until bubbly.

You may find it best to make these a day ahead and let them sit, covered, in the refrigerator before baking. You can go ahead and cook them right away but they will be firmer if you hold off.

Fresh Tomato Sauce Recipe



Ingredients

About 6 large, or 12 small fresh tomatoes (see preparation directions below)
3 garlic cloves, minced
1/4 cup Olive oil
1/4 cup onion, chopped
5 or 6 whole leaves of fresh basil
1/4 cup grated Parmesan cheese
½ teaspoon dried oregano
salt and pepper, season to taste

Directions for Preparing Fresh Tomatoes for Sauce
To prepare tomatoes for sauce making, blanch them whole, by placing them into a pot of boiling water for about one minute or just until you see the skin begin to crack. Remove them from the water and when they are cool enough to handle, peel away the skin and discard. Cut the tomatoes in half, horizontally and squeeze out, then discard, seeds. Depending on how smooth you like your sauce you can either chop the tomato meat or puree it in a blender.

Directions for Sauce

In a large sauce pot, over medium heat, brown the garlic in the olive oil until just golden in color. Add the chopped onion, prepared tomatoes, basil, cheese and seasonings. Bring to a quick boil and then reduce heat to low. Simmer for approximately 45 minutes.

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