Rigatoni Pie!? We Test The Viral Recipe #DoesThisWork
You guys have seen this recipe on the internet. It's that recipe where all of the rigatoni pasta are standing up straight and you make it in a springform pan. Not only has “Rigatoni Pie” been filling up social media feeds for a while, but it also tugs at the heartstrings of culinary producer Jeanette's Italian-American food lovin' heart. She loves baked ziti and has literally turned into an Italian grandma who has a basement filled with tomato sauce cans that were on sale. So she is probably the PERFECT person to give this one a test.
For more, follow the hashtag #RachaelRayShow , #DoesThisWork and #JeanetteDoesThisWork
More from Donal Skehan:
Recipe:
INGREDIENTS
¼ cup olive oil, divided
1 medium yellow onion, chopped
3 cloves garlic, chopped
½ pound ground beef
½ pound ground pork
Salt and pepper, to taste
½ cup red wine
One 28-ounce can crushed tomatoes
4 to 5 large basil leaves
1½ pounds rigatoni pasta
½ cup grated Parmigiano-Reggiano
One 16-ounce container ricotta
1 egg
2 cups mozzarella, shredded
Does This Work!?—hosted by senior culinary producer Jeanette Donnarumma—delves into the great big world of trendy, viral recipes that may or may not work. Don't miss a minute of her delicious hits and messy misses by subscribing here.
Beth's Chicken and Mushroom Crepes Recipe
#entertainingwithbeth #CookingChannel #EasyRecipes
Learn how to make these delicious Chicken and Mushroom Crepes with a creamy bechamel sauce. This is a great recipe for a fancy lunch or brunch. You can even make most of it the day before too!
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CHICKEN AND MUSHROOM CREPES WITH BECHAMEL SAUCE
Serves 6
(*Print Recipe Here*
INGREDIENTS:
For the crepes: (makes 10 crepes just in case in takes a little practice with the flipping!)
1 ¾ cup (210g) flour
½ tsp (5ml) salt
2 ½ cups (595ml) of milk
2 eggs, beaten
4 tbsp (60ml) melted butter
1 tbsp (15ml) fresh dill
For the filling
2 chicken breasts, skin on bone in
1 tbsp (15g) butter
4 leeks, white parts only sliced into ½ moons
2 ½ cups (300g) of mushrooms, sliced
salt and pepper to taste
1 tsp (5 ml) Worcestershire sauce
1 tbsp (15ml) parsley, minced
For the Béchamel Sauce:
2 tbsp (30g) butter
2 tbsp (15g) flour
2 1/3 cup (555ml) milk
1 garlic clove, minced
salt and pepper to taste
Garnish:
3/4 cup Gruyere Cheese
Paprika to taste
3 tbsp (45ml) Freshly Minced Parsley
Side Salad with Vinaigrette
1 bag salad greens
1 tsp (5ml) Dijon Mustard
1 tsp (5ml) White Wine Vinegar
6 tbsp (90ml) grapeseed oil
salt and pepper to taste
1 minced shallot
METHOD:
Preheat oven to 375F (190C). Place chicken on a rimmed baking sheet fitted with a rack and roast for 35-40 mins or until the chicken is cooked through. Set aside to cool. Then shred of meat with forks and transfer to a bowl. Set aside until ready to use. This can be done the day before.
Whisk together the crepe batter. Combine flour and salt in a large bowl, whisk together and add the milk slowly, whisking until combined. Then add the beaten eggs, whisking until smooth.
Then whisk in the melted butter and the dill.
Heat a non-stick 12-inch (30cm) skillet on medium-high heat. Grease the pan with a paper towel soaked with either grapeseed oil or canola or vegetable oil. Once hot pour 1 ladle full of batter into the pan and swirl the batter around until it covers the bottom of the pan. Allow to cook until set and edges start to turn golden brown.
Slide a thin spatula under the crepe enough to grab hold of it and flip it quickly with your hands. Cook on the other side for :30 seconds more.
Slide the crepe off the pan onto a cutting board and repeat the process of making the crepes, and sliding them onto the cutting board. NOTE: You can stack the crepes once done but just make sure they are stacked all going the same direction or else they will stick.
Allow the crepes to cool while you prepare the filling.
NOTE: You could also slide them off onto aluminum foil, lined with a paper towel, and once cooled wrap them up and store in the fridge for 1-2 days until ready to serve.
In a large skillet melt the butter, add the leeks and cook until they are soft and fragrant. Then add the mushrooms, Worcestershire sauce, salt and pepper to taste and freshly chopped parsley. Transfer mixture to a bowl and set aside to cool.
For the béchamel sauce, melt the butter in a deep skillet once foamy add the flour, whisk together until a paste forms. Slowly add the milk, whisking until combined. Simmer mixture until thickened. Then add 1 minced garlic clove and season with salt and pepper to taste.
To assemble the crepes:
Place crepe over a small gratin dish, fill with 2 tbsp (30ml) of the mushroom mixture, top with ¼ cup (30g) of shredded chicken. Ladle 2 tbsp (30ml) of béchamel on top. Roll crepe and drizzle more béchamel on top, and sprinkle with gruyere cheese and paprika.
Bake at 350F (175C) 10-12 mins. Then place under the broiler 1-2 minutes. Garnish with fresh parsley and serve with tossed salad.
Meat filling for the Manicotti/crepes #manicotti #shorts #youtubeshorts #food #recipe #howto
Pasta filling
MEAT CREPE ROLLS | Rolled Meat Crepes / Meat Stuffed Crepes. Recipe by Always Yummy!
Cook tender crepes stuffed with meat – mouth-watering and tasty for your breakfast, dinner or supper.
❤️ If you like the recipe and want to say thanks, you can buy us a coffee -
✅ Ingredients:
• milk – 7 fl oz | 200 ml
• 2 eggs
• wheat flour – 5,5 oz | 160 g
• sugar – 1,5 oz | 40 g
• vegetable oil – 3,5 oz | 100 ml
• salt – 1,5 tsp | 4 g
• water – 7 fl oz | 200 ml
• meat mince – 14 oz | 400 g
• bulb onion – 8 oz | 230 g
• dried garlic – ½ tsp
• ground black pepper – ½ tsp
• salt – 1 tsp
• dried coriander – ½ tsp
✔︎ You will need:
• bowl
• pan
• whisk
• carving board
???? Preparation:
1. Whisk the eggs, sugar and salt until smooth.
2. Add the milk and wheat flour, whisk well until smooth.
3. Add the water and vegetable oil, whisk well and leave for an hour.
4. Chop the bulb onion and fry in the pan with 1 tbsp of vegetable oil over medium heat for 3 minutes.
5. Add the meat mince, salt, dried garlic and coriander and ground black pepper. Fry until readiness over medium heat for 6-7 minutes.
6. Bake crepes on a hot pan on each side for about a minute until golden.
7. Lay 1 tbsp of the fried meat mince onto a crepe and roll as an envelope. Make the same with all the crepes.
8. When serving fry the stuffed crepes in a hot pan until golden for about 30 seconds on each side.
❗️Advices:
1. Add mushrooms, parsley or goat cheese into meat mince to your taste.
Manicotti & Cannelloni - Lidia's Italian Table (S1E14)
Lidia cooks her mother Erminia’s and daughter and daughter Tanya’s favorite“Italian-American” recipes: Bubbly hot, cheese-filled Manicotti and aromatic savory Spinach-Meat Cannelloni, served right from the oven in a sizzling old-style baking dish. On the side, Lidia’s Italian “tri-colore” salad: Arugula, Tomato, Mozzarella.
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Learn more at the Hungry website.
Mexican Manicotti Recipe
Savory red enchilada sauce with fire-roasted tomatoes and green chilies is served over baked Jumbo Manicotti with quesadilla cheese and cilantro crema.
Serves: 4
INGREDIENTS
12 Jumbo Manicotti, prepared according to directions
2 cups Red enchilada sauce
1 cup Diced fire-roasted tomatoes
½ cup Diced green chilies
3 cups Quesadilla cheese
½ cup Sour cream
¼ cup Chopped cilantro
DIRECTIONS:
1. Combine sour cream and cilantro and place in refrigerator until ready to use.
2. Plate three Jumbo Manicotti per person and top each with some of the enchilada sauce.
3. Top it with fire-roasted tomatoes, green chilies and quesadilla cheese.
4. Finish with a dollop of cilantro crema and enjoy.