Thank you again for tuning into our kitchen, cooking with Mike and Sandy! We have a lot of fun cooking and filming!
In this 5th episode we show you how to make Stuffed Artichokes, Cannelloni with Béchamel Sauce and Fettuccine Alfredo Sauce
ALFREDO SAUCE – With tribute to Sharon and Jerry – “Sons of Italy”
I have added flavors other than butter, cheese and heavy cream.
½ cup chopped clove garlic
3 tablespoons butter
¼ cup chardonnay
½ cup white portion of green onion sliced thinly
2 quarts heavy cream
3 cups parmigiana regiano
2 tablespoon Lawry’s seasoned salt
2 tablespoons black pepper or white pepper your preference
Melt butter in large nonstick skillet
Add garlic and onions, sauté on low to medium heat for 3 minutes only
Remove from heat and add wine. The acidity of the white wine will calm the taste of all the garlic.
Add the heavy cream and cook over medium heat. Once heated add the cheese stirring constantly until
the cheese has been melted. This will also thicken the sauce. Remove from heat, do not burn the
bottom of the pan.
Add cooked fettucine to the sauce and toss. May add additional cheese and totally enjoy!
CANNELLONI (Italian Enchiladas)
Listed is the ingredients:
½ pound hamburger meat
½ pound bulk Italian sausage
1 pound cooked chicken breast
1 large onion
4 cloves garlic
2 teaspoons Lawry’s seasoned salt
1 teaspoon black pepper
4 green salad onion chopped
2 tablespoons dried sweet basil
1 teaspoon dried oregano
1 tablespoon dried parsley
2 teaspoons granulated garlic (I cannot get enough of garlic)
1 10 ounce package chopped spinach – thawed and drained
1 15 ounce Ricotta- I prefer Whole milk
1 cup of grated Romano cheese
2 eggs
1 box of manicotti pasta, large tube pastas-bring a pot of salted water to boil, place the manicotti tube
pasta in the pot, cut off the fire and cover with a lid for 20minutes, Drain and place in ice water to stop
the cooking process. Drain and fill
Brown the hamburger meat and sausage with a large onion cut up. Drain off fat. Place all 3 meats in a
food process and pulse until you acquire a finer texture but not to the point of baby food.
Add the rest of the ingredients in a large bowl, mix well and fill tubes. Top with Béchamel Sauce and
bake in a 350 degree oven until hot and bubbly. Wait 15minutes before serving. Enjoy!
BECHAMEL SAUCE
This is a French sauce that consists milk that is thickened with flour
6 tablespoons butter
6 tablespoons flour
4 cups of half and half
1 small can tomato sauce
1 tablespoon Lawry’s seasoned salt
1 teaspoon white or black pepper – your preference
2 teaspoons granulated garlic
Melt butter in saucepan in low to medium heat. Add the flour and brown lightly. Add seasonings and
slowly whisk in the half and half. Once thickened add the tomato sauce and cook on a low heat for 5
minutes. Pour over the cannelloni.
STUFFED ARTICHOKES
Please go to my YouTube to acquire instructions for prepping the artichokes and cooking
This is the filling to use for stuffing the artichokes
4 cups of breadcrumbs
I use 2 cups Progresso Italian Bread crumbs and 2 cups of my butter garlic toasted bread crumbs
½ cup dried basil
1 Tablespoon black pepper
2 Tablespoons Lawry’s seasoned salt
3 Tablespoons granulated garlic
1 cup of chopped Italian parsley
1 cup of chopped green salad onion
3 cups of grated parmigiana regiano
1 Tablespoon dried oregano
¾ cup olive oil
Mix the above in a large bowl and stuff. Unused breadcrumbs can be refrigerated and added meatloaf,
meatballs, mushrooms or whenever you need Italian stuffing
Enjoy!