13 atoes cream cream Recipes

unsalted butter, softened, dried breadcrumbs, tomatoes (thin slices from a medium red-ripe tomato), eggs, marjoram (parsley, sage, thyme, or other compatible fresh or dried herbs), tabasco sauce, heavy cream (or half-and-half), bacon , cooked crisp and crumbled, salt, fresh ground black pepper

meat filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., percent lean ) ground beef, ground pork, reserved chopped caramelized onions (see step 3 of polish dumplings, related), minced fresh parsley leaves, minced fresh chives, egg white , lightly beaten, salt, ground black pepper, instructions, mix all of the ingredients together in a medium bowl until uniformly combined. use right away to fill pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., mushroom filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., white mushrooms , wiped clean and quartered, unsalted butter, garlic cloves , minced or pressed through a garlic press (about 1 tbsp), dried porcini mushrooms , rinsed and minced, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), sour cream, minced fresh parsley leaves, ground black pepper, instructions, pulse the white mushrooms in a food processor until finely chopped , about 15 pulses; transfer to a bowl and set aside. melt the butter in a 12-inch nonstick skillet over medium heat until shimmering. add the garlic and cook until fragrant, about 30 seconds. stir in the processed mushrooms, porcini mushrooms, and 1/4 tsp salt. cover, turn the heat to medium-low, and cook, stirring occasionally, until the mushrooms are wet and wilted, about 7 minutes., uncover, increase the heat to medium-high heat, and continue to cook until the mushroom liquid has evaporated and the mixture clumps and is starting to brown, about 7 minutes., add the reserved chopped caramelized onions. stir in the sour cream and cook until the mixture is sticky and cohesive but not wet, about 30 seconds. transfer the mixture to a bowl; cool slightly. stir in the parsley and season with salt and pepper to taste before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., potato and cheese filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., while we prefer the flavor and texture of farmer s cheese here, an equal amount of ricotta cheese can be substituted. use either a food mill or a ricer to process the cooked potatoes for the filling; do not use a food processor or the filling will have a gummy texture. rather than cooking onions separately for the filling, we incorporate some of the caramelized onions used to garnish the dumplings., russet potato (about 9 oz), peeled and sliced 3/4 inch thick, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), cheddar cheese , shredded (about 1/3 cup), farmers cheese (about 1/4 cup) (see note ), unsalted butter, ground black pepper, instructions, cover the potatoes by 1 inch of water in a large saucepan and add 1 tbsp salt. bring to a boil, then reduce to a simmer and cook until the potatoes are tender and a fork can be slipped easily into the center, 10 to 12 minutes. drain the potatoes into a colander., a food mill or ricer over a medium bowl and process the potatoes into the bowl. add the caramelized onions. stir in the cheeses and butter until incorporated and season with salt and pepper to taste. cool slightly before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days.

potatoes (new or a mixture of purple, white, and sweet ), cheese (muenster, white mexican , feta, or cottage ), half-and-half cream or 1 cup evaporated milk, serrano chili , seeds removed and chopped, chopped sweet onion, salt (or more to taste), pepper, olive oil, ground turmeric , to taste, lettuce (to garnish ), hard-boiled eggs, cut in quarters, olives

crushed buttery crackers (ie.ritz), melted margarine or 3 tbsp butter, cream cheese, softened (not low-fat ), heavy whipping cream, eggs, sun-dried tomato packed in oil , and herbs, drained and diced. reserve 1 tbsp of the oil (a 6.5 oz. jar is more than enough), havarti cheese, shredded (6 oz. wedge), green onions , slice (about 1/2 cup)

cooked sweet potatoes , from a casserole, cornbread mix, milk (or substitute 1/4 cup heavy cream), egg, vegetable oil

gingered sweet potatoes, spice and the mild bite of green onions accentuate the sweet of the potatoes and raisins., sweet potatoes, peeled, green onions, chopped (white only ), heavy cream, dried ground ginger, light corn syrup, brown sugar, chopped raisins, worcestershire sauce, salt, ground black pepper, dry mustard, preheat oven to 325of., cover sweet potatoes with water in a 3-quart saucepan and bring to a boil; reduce heat, and cook about 25 minutes or till tender. drain. when cool enough to handle, slice into 1/2 inch thick slices. set aside., in a medium saucepan over medium heat , combine onions, cream, and ginger. reduce heat; simmer 4 to 5 minutes. stir in corn syrup, brown sugar, raisins, worcestershire sauce, salt, pepper and dry mustard. heat thoroughly, until thickened., in a 2-quart casserole , arrange sliced potatoes. pour sauce over potatoes. bake for 15 to 20 minutes. serve hot. serve 8

sized potatoes , scrubbed and poked with a knife, olive oil, garlic powder, seasoned salt, bacon bits, shredded cheddar cheese, butter, s & p, sour cream

broiler-fryer chicken, onion, chopped, green pepper, chopped (optional), red pepper, chopped (optional), chili pepper (optional), mushroom soup, cream of chicken soup, rotel tomatoes , plus 1/2 cup. water (good with spicy ro-tel for a kick) or 1 (30 oz) can whole tomatoes, no water, flour tortillas, quartered, grated cheddar cheese or 1/2 lb taco blend cheese or 1/2 lb monterey jack cheese, paprika (optional)

russet potatoes ,scrubbed,dried and slightly oiled(can use youkon gold for a flavor change), sharp cheddar cheeese,shredded (about 1 cup)-can change cheeses to gruyere,fontina or feta, sour cream, buttermilk, butter,room temp ., scallions,white and green parts,thinly sliced .(about tsp 1/2 cup)1/2 tsp salt, pepper to taste

potatoes peeled & slice thin.dice green onion, chopped chives,sliced onions,parsley , velveeta cheese & cup of milk or a can cream of mushroom,garlic pow, der or minced garlic, pepper & salt ,and a crock pot

boneless skinless chicken breast halves (about 8-oz each), extra-virgin olive oil, zest of 1 lemon (about 1 tsp), freshly squeezed lemon juice (about 2 lemons), garlic, minced or grated, kosher salt and freshly ground black pepper, low-fat sour cream, grated parmesan, freshly squeezed lemon juice (about 1/2 lemon), dijon mustard, worcestershire sauce, anchovy , smeared with a fork to a paste, garlic, minced or grated, kosher salt and freshly ground black pepper, tomatoes, quartered, heart romaine lettuce, chopped into bite-size pieces, parmesan croutons , recipe follows, four 12-inch sundried tomato tortillas, toasted with a little oil, french baguette day-old, crust removed and cut into 1/2-inch cubes (about 4 cups), grated parmesan, kosher salt and freshly ground black pepper, olive oil