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Fresh Manicotti Shells

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)23.367
Energy (kCal)798.62
Carbohydrates (g)138.6286
Total fats (g)14.9774
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Stir milk gradually with flour, until smooth. | 2. Add, stirring constantly, the beaten egg, to which the salt has been added. | 3. For each shell/crepe, brush a six inch teflon coated fry pan with oil or butter. | 4. Pour 1/4 cup of the batter in the bottom of pan, tilting back and forth so it spreads evenly. | 5. Cook slowly until just set, do not brown. | 6. When set on one side, turn over and let other side set. | 7. Slide off pan and onto plate to cool slightly. | 8. Repeat until all of the batter is used. | 9. Place 2 TBS of your cheese filling into the center of the crepe/shell, bringing sides over so they overlap to hold filling inches. | 10. Arrange side by side in baking pan with your favorite sauce, topped with shredded cheese. | 11. Bake at 400* for about 20 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    flour 1 cup 578.28 126.6054 9.401 2.2436
    milk 1 cup 148.84 11.6632 7.686 7.9788
    egg 1 beaten 71.5 0.36 6.28 4.755
    salt 1/2 teaspoon - - - -
    oil - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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