Stuffed shells?

sarah bennett said:

Anyone got a killer recipe? Twas gonna make 'em kinda like I do
lasagna,(ricotta+mozz+parm+spinach+mint+egg+garlic+s&p for filling,
piped into cooked noodles, baked with marinara sauce and mozz on top)
but any input is definitely appreciated!

For something different, try a flaked salmon with dill cream sauce.

Jill

sarah bennett said:

Anyone got a killer recipe? Twas gonna make 'em kinda like I do
lasagna,(ricotta+mozz+parm+spinach+mint+egg+garlic+s&p for filling,
piped into cooked noodles, baked with marinara sauce and mozz on top)
but any input is definitely appreciated!

Ok this is not so much a recipe but I mix ricotta, mozz, spinach, & gr.
beef or pork then stuff that into the noodles. These are placed on a
light bed of roasted tomato sauce then topped with more sauce and a
layer of mozz. and baked. This won't work if you aren't into meat but
we like them.

jmcquown said:

sarah bennett said:

Anyone got a killer recipe? Twas gonna make 'em kinda like I do
lasagna,(ricotta+mozz+parm+spinach+mint+egg+garlic+s&p for filling,
piped into cooked noodles, baked with marinara sauce and mozz on top)
but any input is definitely appreciated!

For something different, try a flaked salmon with dill cream sauce.

Jill

well, salmon isn't in the budget, and my hubby doesnt like fish anyhow.
My main concern is how many pounds of shells to 2 pounds of ricotta and
a 10 oz. package of frozen spinach.

--

saerah

"It's not a gimmick, it's an incentive."- asterbark, afca

aware of the manifold possibilities of the future

"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß

"sarah bennett" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Anyone got a killer recipe? Twas gonna make 'em kinda like I do
lasagna,(ricotta+mozz+parm+spinach+mint+egg+garlic+s&p for filling,
piped into cooked noodles, baked with marinara sauce and mozz on top)
but any input is definitely appreciated!

--

When I used to make them, I'd do something similar as what you're doing,
sans mint, but I add nutmeg, mushrooms, olives and onion. To the sauce I
always add extra mushrooms and olives. Oh! You could always add some
chopped chicken, if you have that! In any case, a dash of nutmeg is really
the key, I think. It gives it a rich, full flavor. I use it in my lasagna,
cannelloni, ravioli and my mannicotti.

But still, I think anything can be put in shells, don't you? Why not?
Lamb, beef, shrimp, clams, fish..... (not that you have any of those
ingredients, but I'm on a tangent. :~D )

kili

sarah bennett said:

jmcquown said:

sarah bennett said:

Anyone got a killer recipe? Twas gonna make 'em kinda like I do
lasagna,(ricotta+mozz+parm+spinach+mint+egg+garlic+s&p for filling,
piped into cooked noodles, baked with marinara sauce and mozz on
top) but any input is definitely appreciated!

For something different, try a flaked salmon with dill cream sauce.

Jill

well, salmon isn't in the budget, and my hubby doesnt like fish
anyhow. My main concern is how many pounds of shells to 2 pounds of
ricotta and a 10 oz. package of frozen spinach.

Sorry. I was talking tinned salmon. It's pretty inexpensive here. But if
your husband doesn't like fish that is a moot point. You have, however,
given me an idea for dinner for next weekend 🙂

Jill

kilikini said:

"sarah bennett" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Anyone got a killer recipe? Twas gonna make 'em kinda like I do
lasagna,(ricotta+mozz+parm+spinach+mint+egg+garlic+s&p for filling,
piped into cooked noodles, baked with marinara sauce and mozz on top)
but any input is definitely appreciated!

--

When I used to make them, I'd do something similar as what you're doing,
sans mint, but I add nutmeg, mushrooms, olives and onion. To the sauce I
always add extra mushrooms and olives. Oh! You could always add some
chopped chicken, if you have that! In any case, a dash of nutmeg is really
the key, I think. It gives it a rich, full flavor. I use it in my lasagna,
cannelloni, ravioli and my mannicotti.

But still, I think anything can be put in shells, don't you? Why not?
Lamb, beef, shrimp, clams, fish..... (not that you have any of those
ingredients, but I'm on a tangent. :~D )

kili

im not so much worried about flavor components as I am with not having
leftover filling or shells.

--

saerah

"It's not a gimmick, it's an incentive."- asterbark, afca

aware of the manifold possibilities of the future

"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß

jmcquown said:

sarah bennett said:

jmcquown said:

sarah bennett wrote:

>Anyone got a killer recipe? Twas gonna make 'em kinda like I do
>lasagna,(ricotta+mozz+parm+spinach+mint+egg+garlic+s&p for filling,
>piped into cooked noodles, baked with marinara sauce and mozz on
>top) but any input is definitely appreciated!

For something different, try a flaked salmon with dill cream sauce.

Jill

well, salmon isn't in the budget, and my hubby doesnt like fish
anyhow. My main concern is how many pounds of shells to 2 pounds of
ricotta and a 10 oz. package of frozen spinach.

Sorry. I was talking tinned salmon. It's pretty inexpensive here. But if
your husband doesn't like fish that is a moot point. You have, however,
given me an idea for dinner for next weekend 🙂

Jill

I have a can of salmon in the pantry that is awaiting formation into
crouquettes. at least I think it is salmon. there is no label, but the
shape of the can means its either salmon or mackerel. It has been
sitting there since I was working as a grocery clerk, and we were
allowed to take home damaged product, if we so wished. My three year old
liked the tuna patties I made a while back, so I think she'll go for the
salmon variety (especially if i serve 'em with ketchup :> )

--

saerah

"It's not a gimmick, it's an incentive."- asterbark, afca

aware of the manifold possibilities of the future

"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß

"sarah bennett" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

kilikini said:

"sarah bennett" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Anyone got a killer recipe? Twas gonna make 'em kinda like I do
lasagna,(ricotta+mozz+parm+spinach+mint+egg+garlic+s&p for filling,
piped into cooked noodles, baked with marinara sauce and mozz on top)
but any input is definitely appreciated!

--

When I used to make them, I'd do something similar as what you're doing,
sans mint, but I add nutmeg, mushrooms, olives and onion. To the sauce

I

Quoted message said:

Quoted message said:

always add extra mushrooms and olives. Oh! You could always add some
chopped chicken, if you have that! In any case, a dash of nutmeg is

really

Quoted message said:

Quoted message said:

the key, I think. It gives it a rich, full flavor. I use it in my

lasagna,

Quoted message said:

Quoted message said:

cannelloni, ravioli and my mannicotti.

But still, I think anything can be put in shells, don't you? Why not?
Lamb, beef, shrimp, clams, fish..... (not that you have any of those
ingredients, but I'm on a tangent. :~D )

kili

im not so much worried about flavor components as I am with not having
leftover filling or shells.

Ah, gotcha. I always make more than what a recipe calls for so my husband
has lunches for work. Whatever you decide to do, I hope it turns out great.
:~)

kili

kilikini said:

"sarah bennett" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

kilikini said:

"sarah bennett" <[email hidden]> wrote in message
news:[email hidden]...

>Anyone got a killer recipe? Twas gonna make 'em kinda like I do
>lasagna,(ricotta+mozz+parm+spinach+mint+egg+garlic+s&p for filling,
>piped into cooked noodles, baked with marinara sauce and mozz on top)
>but any input is definitely appreciated!
>
>--
>

When I used to make them, I'd do something similar as what you're doing,
sans mint, but I add nutmeg, mushrooms, olives and onion. To the sauce

I

Quoted message said:

Quoted message said:

always add extra mushrooms and olives. Oh! You could always add some
chopped chicken, if you have that! In any case, a dash of nutmeg is

really

Quoted message said:

Quoted message said:

the key, I think. It gives it a rich, full flavor. I use it in my

lasagna,

Quoted message said:

Quoted message said:

cannelloni, ravioli and my mannicotti.

But still, I think anything can be put in shells, don't you? Why not?
Lamb, beef, shrimp, clams, fish..... (not that you have any of those
ingredients, but I'm on a tangent. :~D )

kili

im not so much worried about flavor components as I am with not having
leftover filling or shells.

Ah, gotcha. I always make more than what a recipe calls for so my husband
has lunches for work. Whatever you decide to do, I hope it turns out great.
:~)

kili

i think im gonna get some olives to add to the filling though 🙂 now ive
got a craving....

--

saerah

"It's not a gimmick, it's an incentive."- asterbark, afca

aware of the manifold possibilities of the future

"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß

sarah bennett said:

jmcquown said:

sarah bennett said:

jmcquown wrote:

> sarah bennett wrote:
>
>
>> Anyone got a killer recipe? Twas gonna make 'em kinda like I do
>> lasagna,(ricotta+mozz+parm+spinach+mint+egg+garlic+s&p for
>> filling, piped into cooked noodles, baked with marinara sauce and
>> mozz on
>> top) but any input is definitely appreciated!
>
>
> For something different, try a flaked salmon with dill cream sauce.
>
> Jill
>
>

well, salmon isn't in the budget, and my hubby doesnt like fish
anyhow. My main concern is how many pounds of shells to 2 pounds of
ricotta and a 10 oz. package of frozen spinach.

Sorry. I was talking tinned salmon. It's pretty inexpensive here.
But if your husband doesn't like fish that is a moot point. You
have, however, given me an idea for dinner for next weekend 🙂

Jill

I have a can of salmon in the pantry that is awaiting formation into
crouquettes. at least I think it is salmon. there is no label, but the
shape of the can means its either salmon or mackerel. It has been
sitting there since I was working as a grocery clerk, and we were
allowed to take home damaged product, if we so wished. My three year
old liked the tuna patties I made a while back, so I think she'll go
for the salmon variety (especially if i serve 'em with ketchup :> )

Mackerel or Salmon, either one, makes a nice "croquette". I love Bolivar's
recipe for this. Of course he gets all fancy and bakes them in cast iron
molds shaped like fish 🙂

15-1/2 ounces canned pink salmon -- Drain, reserve juice
Milk
1/4 cup butter
2 Tablespoons Onion -- finely chopped
1/3 cup All purpose flour
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 Tablespoon Lemon juice
1 Cup Bread crumbs, or crushed Corn Flakes

1. Drain salmon, reserving liquid; add enough milk to salmon liquid to
measure 1 cup; set aside.
2. Melt butter in a heavy saucepan over low heat; add onion and cook until
tender.
3. Add flour, stirring until smooth. Cook 1 minute, stirring constantly.
4. Gradually add milk mixture; cook over medium heat, stirring constantly,
until thickened and bubbly. Stir in salt and pepper; set aside.
5. Remove skin and bones from salmon; flake salmon with a fork. Add lemon
juice, 1/2 cup bread crumbs, and white sauce, stirring well.
6. Refrigerate mixture until chilled; shape into croquettes. Roll the
croquettes in remaining bread crumbs.
7. Place on a lightly greased baking sheet; bake at 400 degrees for 30
minutes.

My notes: I don't bother to remove the skin. Top with remaining white
sauce. I added dill weed. Was delicious!

Jill

jmcquown said:

sarah bennett said:

jmcquown said:

sarah bennett wrote:

>jmcquown wrote:
>
>
>>sarah bennett wrote:
>>
>>
>>
>>>Anyone got a killer recipe? Twas gonna make 'em kinda like I do
>>>lasagna,(ricotta+mozz+parm+spinach+mint+egg+garlic+s&p for
>>>filling, piped into cooked noodles, baked with marinara sauce and
>>>mozz on
>>>top) but any input is definitely appreciated!
>>
>>
>>For something different, try a flaked salmon with dill cream sauce.
>>
>>Jill
>>
>>
>
>well, salmon isn't in the budget, and my hubby doesnt like fish
>anyhow. My main concern is how many pounds of shells to 2 pounds of
>ricotta and a 10 oz. package of frozen spinach.

Sorry. I was talking tinned salmon. It's pretty inexpensive here.
But if your husband doesn't like fish that is a moot point. You
have, however, given me an idea for dinner for next weekend 🙂

Jill

I have a can of salmon in the pantry that is awaiting formation into
crouquettes. at least I think it is salmon. there is no label, but the
shape of the can means its either salmon or mackerel. It has been
sitting there since I was working as a grocery clerk, and we were
allowed to take home damaged product, if we so wished. My three year
old liked the tuna patties I made a while back, so I think she'll go
for the salmon variety (especially if i serve 'em with ketchup :> )

Mackerel or Salmon, either one, makes a nice "croquette". I love Bolivar's
recipe for this. Of course he gets all fancy and bakes them in cast iron
molds shaped like fish 🙂

15-1/2 ounces canned pink salmon -- Drain, reserve juice
Milk
1/4 cup butter
2 Tablespoons Onion -- finely chopped
1/3 cup All purpose flour
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 Tablespoon Lemon juice
1 Cup Bread crumbs, or crushed Corn Flakes

1. Drain salmon, reserving liquid; add enough milk to salmon liquid to
measure 1 cup; set aside.
2. Melt butter in a heavy saucepan over low heat; add onion and cook until
tender.
3. Add flour, stirring until smooth. Cook 1 minute, stirring constantly.
4. Gradually add milk mixture; cook over medium heat, stirring constantly,
until thickened and bubbly. Stir in salt and pepper; set aside.
5. Remove skin and bones from salmon; flake salmon with a fork. Add lemon
juice, 1/2 cup bread crumbs, and white sauce, stirring well.
6. Refrigerate mixture until chilled; shape into croquettes. Roll the
croquettes in remaining bread crumbs.
7. Place on a lightly greased baking sheet; bake at 400 degrees for 30
minutes.

My notes: I don't bother to remove the skin. Top with remaining white
sauce. I added dill weed. Was delicious!

Jill

my mom used to make this canned salmon-mashed potato-cheddar casserole
thing, and when she drained the salmon, got rid of the skin. I used to
eat it. yum! on a similar tangent, I know you can eat the bones in
canned salmon, but do they have any signifigant nutritional value?

--

saerah

"It's not a gimmick, it's an incentive."- asterbark, afca

aware of the manifold possibilities of the future

"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß

sarah bennett said:

jmcquown said:

sarah bennett said:

jmcquown wrote:

> sarah bennett wrote:
>
>
>> jmcquown wrote:
>>
>>
>>> sarah bennett wrote:
>>>
>>>
>>>
>>>> Anyone got a killer recipe? Twas gonna make 'em kinda like I do
>>>> lasagna,(ricotta+mozz+parm+spinach+mint+egg+garlic+s&p for
>>>> filling, piped into cooked noodles, baked with marinara sauce
>>>> and
>>>> mozz on
>>>> top) but any input is definitely appreciated!
>>>
>>>
>>> For something different, try a flaked salmon with dill cream
>>> sauce.

my mom used to make this canned salmon-mashed potato-cheddar casserole
thing, and when she drained the salmon, got rid of the skin. I used to
eat it. yum! on a similar tangent, I know you can eat the bones in
canned salmon, but do they have any signifigant nutritional value?

Calcium. Significant? Probably not. Hurtful? Not at all 🙂

Jill

sarah bennett said:

Anyone got a killer recipe? Twas gonna make 'em kinda like I do
lasagna,(ricotta+mozz+parm+spinach+mint+egg+garlic+s&p for filling,
piped into cooked noodles, baked with marinara sauce and mozz on top)
but any input is definitely appreciated!

Leave out the mint and vary the cheeses.

sarah bennett said:

i think im gonna get some olives to add to the filling though 🙂 now ive
got a craving....

Hmmm. First you asked for a recipe, then I read that you were
concerned mainly about how many shells to use. Did you ever make it?
I haven't done stuffed shells in years and used the jumbo shells that
I don't think they sell (commonly) anymore. Those recipes usually
cover a 9x13 pan, so it makes at least 6 servings and more if you
don't pig out.

sf
who prefers the ricotta and spinach filling

sf said:

sarah bennett said:

i think im gonna get some olives to add to the filling though 🙂 now
ive got a craving....

Hmmm. First you asked for a recipe, then I read that you were
concerned mainly about how many shells to use. Did you ever make it?
I haven't done stuffed shells in years and used the jumbo shells that
I don't think they sell (commonly) anymore. Those recipes usually
cover a 9x13 pan, so it makes at least 6 servings and more if you
don't pig out.

sf
who prefers the ricotta and spinach filling

First time I tried to make jumbo stuffed shells I didn't pipe enough
filling into them and they caved in and looked anemic when I took them
out of the oven. Now I know to fill them to overflowing.

I make a no-salt version of this recipe:

http://pasta.allrecipes.com/AZ/StffdShllsIII.asp

Andy

sf said:

sarah bennett said:

i think im gonna get some olives to add to the filling though 🙂 now ive
got a craving....

Hmmm. First you asked for a recipe, then I read that you were
concerned mainly about how many shells to use. Did you ever make it?
I haven't done stuffed shells in years and used the jumbo shells that
I don't think they sell (commonly) anymore. Those recipes usually
cover a 9x13 pan, so it makes at least 6 servings and more if you
don't pig out.

sf
who prefers the ricotta and spinach filling

I forgot to buy the ricotta cheese when I went grocery shopping. There
is a recipe on the back of the box, (funny enough, the store brand
shells were the same price as barilla) but I'm not sure I trust it 🙂 If
I have extra filling I'm just gonna put it in the pan somewhere.

--

saerah

"It's not a gimmick, it's an incentive."- asterbark, afca

aware of the manifold possibilities of the future

"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß