Budget Stretchers: Use it Or Lose it 2012 - Join the fun!

[Kchurchill5]

The other idea I have is to roll the noodles with a filling. I know that I've seen a recipe like that on Zazz, but can't begin to use the search engine to find it. Maybe someone else can help?

I have 3 lasagna rolled recipes. One is with spinach and ricotta, the other is with a chicken filling. I also have a mushroom one, but I don't have it posted.

[Ninner]

Church, may I please have the chicken filling link? I always have chicken. I like the spinach one also but here if I add that. I have to watch family/guests pick around it which drives me crazy.

[Kchurchill5]

Church, may I please have the chicken filling link? I always have chicken. I like the spinach one also but here if I add that. I have to watch family/guests pick around it which drives me crazy.

Here is the link, but these are my changes which to me really work.
http://tastykitchen.com/recipes/main-co ... -roll-ups/

First, I get between 8-10 rolls. The fresh lasagna tends to be a bit smaller.

I use a little less chicken, just under 1 lb and I use a mix of white and dark meat

Next, I used 2 tablespoons fresh parsley; Added, 2 teaspoons fresh basil and, 1/4 teaspoon dried oregano

I also added in 1 large shallot, very fine minced

And I use 1/2 cups dried Italian bread crumbs (see below), 1 tablespoon per noodle

Also, I don't do this every time, but I like to added sliced black olives, it adds a nice flavor and I love olives. Depends who I am making it for.

I use my own alfredo sauce 2 1/2 cups instead of 2. Parm, cream, butter and a little flour; but that is up to you. Then I top with additional mozzarella, 3/4 cup.

I garnish with fresh parsley
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It is a really good recipe, it just needed a bit more flavor to me.

I mix the chicken, ricotta, parm, mozz, herbs, shallot, olives if you want. Set to the side.

Cook the noodles as instructed. Once they are cooled slightly, lay them out and - brush lightly with olive oil, just the top. Then sprinkle very lightly some bread crumbs. Top with the chicken and cheese mix and roll.

Add 1/3 of the sauce to a baking dish, add the rolls, seam side down, then top with the remaining sauce, top the extra mozzarella and bake 350 for about 30 minutes until bubbly and golden brown

Serve with crusty bread and a green salad. 1 roll is plenty for me with salad and bread but 2 makes a very filling meal.

NOTE: I have also used ground chicken which also works, but I have found the shredded tends to stay in the rolls better and easier to work with.

The bread crumbs may sound wierd, but really add a lot of flavor and texture.

[Ninner]

Church, thank you so much. I have posted your whole post to my Hard Drive so I do not lose it. Dh will enjoy this recipe & as you know we do cook for others enjoyment. I have everything in house which is always nice. I will make this in the near future when Dh returns.Then I will post a review.

One ? how far inadvance can I make this before serving? I get a little bored in the late dark nights here so I cook.

[Ninner]

Sorry everyone I am doing a double post. This is new as it should not post twice. Requesting I post again?????

Maybe it is just Admin working on the site? Keep am eye on your posts to make sure they are posted!

[Laury]

Ninner, I know that I would be able to help you find Kittencal's gravy recipes if you will tell me what type of gravy you want- beef, hamburger (yes, I know it's still beef), chicken, turkey, pork, etc. I was able to find them by looking up "gravy". There were 4 pages of recipes but on the first page there were 3 of Kitten's. I could list all of them, if you wish.

I'm on oxygen today so I won't be going anywhere or doing anything except computer.

[Ninner]

Ninner, I know that I would be able to help you find Kittencal's gravy recipes if you will tell me what type of gravy you want- beef, hamburger (yes, I know it's still beef), chicken, turkey, pork, etc. I was able to find them by looking up "gravy". There were 4 pages of recipes but on the first page there were 3 of Kitten's. I could list all of them, if you wish.

I'm on oxygen today so I won't be going anywhere or doing anything except computer.

Thank you Laury as I know that you are very good at finding items. I have made this recipe for many years. I had made many gravies over the years but nothing could compare to these! I think it was attached to a prime rib roast as a second stage at the other place. I do want to add that there was another recipe by Kitten that added "flour" which was even more popular.

These two recipes should be listed as separate recipes as this is the way to make a very, very good gravy. As I posted there is nothing more needed once you have these two recipes!

[Mary]

Hi Laury. I want the recipe also, so I checked the ones available here on Zazz, but they don't seem to fit the description. The key elements are NO flour and some white wine, but the recipe also has beef in it. It must be from an earlier posting by Kitten elsewhere. Want to search for it for us? Pretty please?

[Laury]

When I started looking for something that has no flour but does have white wine, I came up with no recipes. If I hadn't been told it had white wine I could have given you this recipe-
http://christmas.food.com/recipe/easy-c ... avy-148472 no flour but uses red wine. It is from the other place. I looked at every one of Kitten's recipe here and there and it's the only one which uses no flour.
The other recipe I need a better description for. She has 42 recipes for gravy there and about 10 here.

[HeatherFeather]

Ninner, I know that I would be able to help you find Kittencal's gravy recipes if you will tell me what type of gravy you want- beef, hamburger (yes, I know it's still beef), chicken, turkey, pork, etc. I was able to find them by looking up "gravy". There were 4 pages of recipes but on the first page there were 3 of Kitten's. I could list all of them, if you wish.

I'm on oxygen today so I won't be going anywhere or doing anything except computer.

Thank you Laury as I know that you are very good at finding items. I have made this recipe for many years. I had made many gravies over the years but nothing could compare to these! I think it was attached to a prime rib roast as a second stage at the other place. I do want to add that there was another recipe by Kitten that added "flour" which was even more popular.

These two recipes should be listed as separate recipes as this is the way to make a very, very good gravy. As I posted there is nothing more needed once you have these two recipes!

I am pretty sure you mean this recipe:
http://www.recipezazz.com/recipe/kitten ... ast-au-jus
which is also posted on "the other site" as Recipe #82023