Almost everyone has a secret recipe or a personal touch. And because California Garden encourages you to add a touch of you, discover this section for some inspiration on how to swap, substitute and merge ingredients to come up with your own personal version of traditional and international recipes!
250 grams Cannelloni
200 grams Cheddar cheese, shredded
To prepare stuffing:
1 tablespoon of Vegetable oil
1 Onion, diced
400 grams Ground beef
3 tablespoons Chili powder
2 teaspoons Ground cumin
2 teaspoons Ground black pepper
1 teaspoon Garlic powder
Salt to taste
400 grams Canned chopped tomatoes
200 grams Tomato sauce
½ cup Water
1 can California Garden red kidney beans
1 can California Garden whole kernel sweet corn
2 tablespoons Canned chopped jalapenos
To prepare white sauce:
300 grams Sour cream
1 cup Cooking cream
Salt to taste
½ tsp Black pepper
Heat vegetable oil in a pan over medium heat. Add onion and sauté until translucent. Add ground beef, chili powder, cumin, black pepper, garlic powder and salt. When beef is evenly brown, add chopped tomatoes and tomato sauce. Bring to a boil. Add water, California Garden red kidney beans, California Garden corn and Jalapenos. Mix until combined then remove from heat and set aside to cool slightly.
Stuff the cannelloni pasta with the beef mixture and arrange in a baking dish.
To prepare the sauce, lightly beat sour cream and cooking cream in a bowl. Season with salt and black pepper. Pour the sauce all over the stuffed cannelloni and top with cheddar cheese.
Cover with foil and bake in a preheated oven at 180C for 25 minutes, then remove foil and bake for further 10 minutes until cheese bubbles and browns.