1 ounce dried mushrooms such as shiitake, soaked and drained, and finely chopped
4 cups Basic Tomato Sauce
Directions
Cook pasta, drain, and cool. Meanwhile, preheat oven to 375 degrees. In a large bowl, whisk together ricotta, eggs, thyme, oregano, and 1 cup Parmesan. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Stir in mushrooms.
Using a plastic bag for filling, stuff cooled pasta shells (about 3 tablespoons ricotta mixture in each). Coat bottom of a 9-by-13-inch baking dish with 2 cups tomato sauce.
Line up manicotti in baking dish, and cover with 2 cups sauce. Sprinkle with remaining 1/2 cup shredded Parmesan. Bake until bubbly, about 30 minutes.
I can't stand the "fake" squid or seaweed salads found at so-called Japanese restaurants. The unhealthy ingredients are horrible and, as mentioned above, come in 5 gallon tubs. It's loaded with HFCS, artificial colors, preservatives, and tastes nothing like the freshy made salads. I'm sure the sweetness is for the Western palate. It
Hi Ala, Chinese food is so interesting in that it's different depending on where on Earth you are as Chinese immigrants have spread their culinary culture around the world and adapted it to local ingredients and tastes. Even within China there are dozens of local cuisines. That being said, I don't think I've ever seen the dish you described. I
I had a cilantro chicken recipe at a Chinese restaurant (China Winds) In Cairo, Egypt which operated only for two years (2012-13) but closed down for unknown reasons. Ever since, I've been trying to find a recipe for this dish but couldn't find anything resembling it. The recipe used mainly cilantro stems and not the leaves and the chicken was prec
Its called the "Persian Gulf" Ms. Stewart! In the years since Martha Stewart came out of a jail term, she has been trying very hard to gain popularity, and making huge money, in branding her name on many items including food items, clothing and even household paint. This is the first time she has cross the line and getting into muddy waters mainly
Hi DetroitBertha, you could grill the eggplant, but if you decide to do that, I'd recommend grilling whole and then peeling it as the skins will get inedibly tough. This should yield nice creamy eggplant. If you omit the salt and sugar, this is going to taste very sour and very bland, but if you're used to that, then that should be fine.
Being part Greek, i love eggplant ~ i plan to try this recipe ~~ however, in the interest of health i would prefer to grill or roast the eggplant, and omit the salt & sugar....Many thanks~~
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