Meat and cheese manicotti, right out of the oven.




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cheese's?

beef mince i assume?

looks nice. i can't get manicotti noodles here :-)
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Mozzarella mixed with ground beef for the filling and colby jack on top. Your stores suck.
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:-)

the closest i can get to manicotti noodles is canneloni noodles but they are damned small and difficult to stuff. :-)
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Sounds like a limp noodle...
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We took over the north end restaurant last night. On 5th and something in mo.

Pretty damn good food.
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gonna do homemade ham-hocks and beans with cornbread from scratch... mmmmm :-)
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I have lots of leftovers. Cmon over, burt.

Wife said she thinks this is one of (if not THE) best chilis I've made.
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When you make your conbread, use sour cream instead of milk. And put them in muffin cups instead of a flat.

Also, plenty of Tabasco on hand for the beans, and butter for the cornbread.
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freudian slip? :-)

i haven't done the sour cream, but muffin tins i do occasionally. my go to lately is sriacha sauce :-)

i think i may have posted the conbread recipe before, not sure:

1 c. flour
1 c. yellow cornmeal
2/3 c. sugar
1 tsp. salt
2 tsp. baking powder
2 eggs
1 cup milk
1/3 c. plus 2 tsp. vegetable oil
1 tsp. vanilla

Preparation:
In a small bowl, soak 1 c. cornmeal in 1 c. milk for 15 minutes without stirring. Preheat oven to 400 degrees. Spray a 9 to 12 inch round pan. In large bowl, combine flour, sugar, salt and baking powder with whisk. Stir in eggs, cornmeal and milk mixture, vegetable oil, and vanilla. Batter will be slightly lumpy, that’s okay. Pour into prepared pan and bake in preheated oven for 20-25 minutes, or until a toothpick inserted into center of cornbread comes out clean.
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Creamed corn can be a nice addition too, just say'n.


Ingredients

2 cups yellow cornmeal
1 teaspoon kosher salt
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
2 eggs
1 cup creamed corn
2 tablespoons canola oil
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Directions


Preheat oven to 425 degrees.

Place a 10-inch cast iron skillet into the oven.

In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.

In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.

Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.

Recipe courtesy of Alton Brown
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i have heard that before, im just not a fan of creamed corn. :-)
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Good enough for Alton Brown is good enough for me.
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TRUTH!
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