Manicotti And *Smashing* Bread Pudding - A New Recipie Every Week - Ali's 2010 Resolution Blog Blog at - 150000

A New Recipie Every Week - Ali's 2010 Resolution Blog

Manicotti and *smashing* Bread Pudding 
Jan. 11, 2010 9:51 am 
Updated: Jan. 11, 2010 12:45 pm
I made this bread pudding for a second time this past Firday, only this time I tried it with the crusts cut off (adding 3 extra pieces of bread to make up for the volume lost by the crusts). That went smashingly, and by smashingly I mean I dropped and smashed my glass nutmeg jar all over the floor. Before I had a chance to add it to the food. So instead of nutmeg I ended up using both regular and Chinese cinnamon on the bread pudding and it turned out great. The lack of crusts made for a smoother texture, and if you've never used Chinese cinnamon before, you should try it. It's stronger and sweeter than regular cinnamon and very good in baked things.

Saturday evening I made spinach cheese manicotti and garlic bread (some with melted mozzarella on it, some without) and a simple salad. The food was good, although the spinach added more flavor that I expected, in retrospect I guess I am more used to eating cheese only manicotti. I was pleasantly surprised at how easy the prep was, with the exception of stuffing the shells. Stuffing the shells was a big pain in the bum. After eating and enjoying the food I ordered some pastry tubes online, I hope that will make stuffing shells easier next time, because there certainly will be a next time.

I hope I have the chance to cook something else fun this week. I bought a bunch of seafood so hopefully I can find something interesting to do with it. And hopefully next time I will think to take some photos.

 Happy cooking!
Jan. 11, 2010 10:08 am
Did you use a pastry bag or large plastic bag with the end cut off to stuff the shells? Goes much faster this way. Thanks for reminding me I think I'll make this next week!
Jan. 11, 2010 10:53 am
Here's an easy way to stuff the shells with and problems-don't cook them first. I always make the cheese a little loose and add a little water/wine/broth to the sauce to make up for the shells. This way you're not fumbling with floppy shells, ripping and tearing, and slopping. It works for me but having fun kitchen gadgets is nice too.
Jan. 11, 2010 10:54 am
oops-sorry meant no problems.
Jan. 11, 2010 12:45 pm
The shells were un-cooked when I stuffed them by hand. I should have tried a bag with the tip cut off, but next time I will have my pastry bags so it'll be easier. :)
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