Last weekend I was craving mussels, but didnt have the ingredients for my favorite recipe, so I came up with this one.
It's now my New Favorite Recipe. Keith's thoughts...."You can make this anytime and it wont hurt my feelings any" which translated means-GREAT! Serve with your favorite salad, I made Classic Ceasar, and a loaf of hot bread to sop up the sauce.
For those that like a hotter taco sauce, or those who open a can for 1 T. sauce-what do you do with the rest?
I use this sauce from tacos and fajitas to a marinade for brisket, and a mop for steaks and burgers.
I use this 48 hours before I want to make Fajitas. I will also post the marinade that goes with this recipe.
Please note that the St. Louis Style Smoky Mesquite Powder should be Seasoning-format will not let me change it.
I don't know what to tell you other than this is by far the best Cannelloni recipe I have ever made. I love the fact that you use egg roll wrappers for the pasta-I'm not a huge pasta fan, and it uses chicken and pork(I'm not a Veal fan). Excellent sauce and very cheesy! This is a versital recipe, you can use leftover turkey in place of the chicken, or leftover roast for beef cannelloni.
I serve these with Classic Caesar Salad (43328) and hot garlic bread.
I have wanted to put my electric skillet to use more often-this came together very well.
I used recipe#51209-Pizza Hut Style Pizza Dough (bread machine)by Cullinaryjudge. Please follow those instructions if using that dough recipe.