Skinny Spinach & Cheese Crepes — The Skinny Fork
My dad stopped in for a visit this weekend, and every time I have him around I make one request. Crepes! He's mastered the art of crepe making over the years and has attempted teaching his method to me... and while I am sure that I could make them myself... it's far more comfor
Crab and Ricotta Cannelloni
Cooking Channel serves up this Crab and Ricotta Cannelloni recipe from Giada De Laurentiis plus many other recipes at CookingChannelTV.com
Ultimate Crab and Spinach Manicotti With Parmesan Cheese Sauce Recipe - Food.com
You can cheat and make this with imitation crabmeat but of course the real stuff is better, if you are using frozen crabmeat make certain to squeeze out any excess moisture before using for this recipe --- if you are a spinach lover then add in the full box of spinach if not just use half a box as the spinach tends be over powering, you can use 1 pound fresh spinach in place of frozen --- you can stuff the shells and refrigerate until ready to bake, and this is also great with a red sauce…
Dungeness Crab Benedict with Lemon-Dill Hollandaise
Even if it's not dungeness crab season in your part of the world, you'll want a few jaw-dropping options on hand to highlight the famed crustacean's return (or the return of your region's crab specialty). This crab eggs benedict recipe fro
Crepe Cannelloni with Cheese and White Sauce - Baked to Perfection
Homemade Crepe Cannelloni with three types of Cheese & a creamy White Sauce. A delicious way to serve a Baked Pasta.
Cannelloni Recipe (Cheesy Italian Comfort Food)
This Cannelloni recipe has all the things you want in Italian comfort food. The homemade red sauce pairs perfectly with the cheesy stuffed pasta shells.
Canelones de confit de pato
Estos canelones no son unos canelones cualesquiera. Están hechos con la melosa carne del confit de pato. Si te ha sobrado confit de alguna comida festiva, aprovéchalo y date otro capricho con ellos.
Beef and ricotta cannelloni recipe
Cannelloni is a special occasion pasta, thanks to its numerous components. This recipe, by Santo Palato's Sarah Cicolini, is one to pull out when you need to impress. Filled with beef and ricotta, it also uses a par-cooked besciamella.