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Question:

Could someone provide the factory build on a 2002 Chevrolet Avalanche VIN 3GNEK13T62G273476?

Could someone provide the factory build on a 2002 Chevrolet Avalanche VIN 3GNEK13T62G273476?

Answer:

CANNELLONI 3 dozCannelloni noodles, packaged or fresh, cooked 3 whole chicken breasts, boned 1/4 cbutter 2 tbspgrated Parmesan cheese 1 cdrained cooked spinach, finely chopped 1/2 cbutter 1/2 cflour 1 qtmilk, scalded 1 cheavy cream Salt and pepper, to taste 1/4 to 1/2 cgrated Parmesan cheese 2 tbspbutter, for dotting top Preheat oven to 350 degreesIf Cannelloni, as purchased, are not cooked, follow cooking directions, drain well, and set asideSaute chicken breasts in 1/4 cup butter until slightly brownedRemove from fat, drain well, cut into piecesPut a few pieces at a time in blender container, using medium speed until chicken is smoothCombine with 2 tablespoons Parmesan cheese and finely chopped spinach, mixing wellReserveMelt 1/2 cup butter in top of double boilerUse wire whisk to blend in flour; slowly add scalded milk, whisking vigorouslyCook and stir over boiling water until sauce is thickened and perfectly smoothStir in heavy cream, and add seasonings to tasteAdd about 1 cup of sauce to chicken mixture and mix wellIf filling tends to dry while Cannelloni are being filled for baking, add a little more sauce, as neededSpoon about 2 tablespoons of moist filling into each Cannelloni, making sure each tube is well filledArrange rolled tubes in two layers in buttered oblong 11 x 9 x 2 inch panSprinkle each layer with grated Parmesan cheeseCover with sauce, spooning it so that all Cannelloni are well saucedDot top with bits of butterRefrigerate, covered tightly with foil, overnight if desired, or bake at onceTo serve, bake in preheated 350 degree oven for about 1/2 hour or until tops are lightly browned and sauce is bubblyMakes 3 dozen Cannelloni.
CANNELLONI 3 dozCannelloni noodles, packaged or fresh, cooked 3 whole chicken breasts, boned 1/4 cbutter 2 tbspgrated Parmesan cheese 1 cdrained cooked spinach, finely chopped 1/2 cbutter 1/2 cflour 1 qtmilk, scalded 1 cheavy cream Salt and pepper, to taste 1/4 to 1/2 cgrated Parmesan cheese 2 tbspbutter, for dotting top Preheat oven to 350 degreesIf Cannelloni, as purchased, are not cooked, follow cooking directions, drain well, and set asideSaute chicken breasts in 1/4 cup butter until slightly brownedRemove from fat, drain well, cut into piecesPut a few pieces at a time in blender container, using medium speed until chicken is smoothCombine with 2 tablespoons Parmesan cheese and finely chopped spinach, mixing wellReserveMelt 1/2 cup butter in top of double boilerUse wire whisk to blend in flour; slowly add scalded milk, whisking vigorouslyCook and stir over boiling water until sauce is thickened and perfectly smoothStir in heavy cream, and add seasonings to tasteAdd about 1 cup of sauce to chicken mixture and mix wellIf filling tends to dry while Cannelloni are being filled for baking, add a little more sauce, as neededSpoon about 2 tablespoons of moist filling into each Cannelloni, making sure each tube is well filledArrange rolled tubes in two layers in buttered oblong 11 x 9 x 2 inch panSprinkle each layer with grated Parmesan cheeseCover with sauce, spooning it so that all Cannelloni are well saucedDot top with bits of butterRefrigerate, covered tightly with foil, overnight if desired, or bake at onceTo serve, bake in preheated 350 degree oven for about 1/2 hour or until tops are lightly browned and sauce is bubblyMakes 3 dozen Cannelloni.

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