54231 chantilly ginger filling jelly Recipes

heavy cream, at room temperature, whole milk, at room temperature, sugar , plus, sugar, eggs, egg yolks, vanilla extract, raspberry-filled glazed doughnuts, butter, for greasing pan

sweet butter, all-purpose flour, baking powder, eggs , seperated, vanilla, salt, granulated sugar, powdered sugar, raspberry jam (or filling of your choosing)

carrots , cut into 1/4-inch slices, onions, halved and thinly sliced, ground ginger, butter, orange juice, red currant jelly, salt, minced fresh parsley

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.

all-purpose flour, baking powder, salt, superfine sugar, eggs, low-fat milk, sunflower oil or 6 tbsp melted cooled butter, vanilla extract, strawberry jelly or 4 tbsp raspberry jelly, butter, sugar

gingersnap-graham crust, crushed gingersnaps (12 cookies), crushed graham crackers (7 squares), granulated sugar, melted butter, pumpkin filling, pumpkin, sugar, ground ginger, salt, ground cinnamon, eggs, lightly beaten, milk, maple syrup, brown sugar meringue, egg whites, vanilla, cream of tartar, salt, brown sugar

onions, thinly sliced, olive oil, water, minced fresh gingerroot, garlic cloves, minced, apple jelly, pork tenderloin (1 lb), salt, hot cooked rice pilaf or rice

nonfat plain yogurt, fresh ginger, finely grated, fruit spread, all natural (i use st. dalfour four fruits), lemon juice

fresh pineapple (finely chopped ), plum (finely chopped ), pickled ginger (finely chopped ), horseradish, cinnamon, hot pepper jelly, orange juice, salt

pineapple preserves, apple jelly, prepared horseradish, grated fresh ginger

crushed gingersnaps, sugar, melted butter (, no substitutes ), cream cheese, softened, sugar, flour, eggs (beaten together with the next four ingredients), vanilla, powdered ginger, mace (or nutmeg-but is better! yum!), cinnamon, sour cream, chocolate chips (i use ghirardelli, both milk and semi-sweet, together), sour cream (minus the 1/2cup from the filling), sugar, vanilla, ginger, mace, cinnamon

dry mustard, cinnamon, vinegar, apple jelly (or currant jelly)

all-purpose flour, milk, eggs, brown sugar, cinnamon, nutmeg, powdered ginger, oil, oil or 1 tbsp butter, cream cheese, sugar, vanilla, soft butter, brown sugar, peaches, fresh whipping cream, powdered sugar

butter, sugar, egg, lemon juice, lemon zest grated, flour , all-purpose, almonds ground , or walnuts, x red raspberry jelly or strawberry jelly, x sugar

qt apple juice, sugar, fresh lemon juice, fresh ginger, peeled and sliced, whole white peppercorns, quinces, peeled, manchego cheese wedges (3/4 lb) at room temperature

chicken broth , fat skimmed, dry sherry, soy sauce, a 1 1/2-inch piece fresh gingerroot , cut into 1/4-inch-thick slices, scallions , each cut crosswise into thirds and flattened with flat side of a large knife, star anise pieces*, crushed lightly, salt, skinless boneless chicken breasts (about 3 breast halves), cold water, total) unflavored gelatin, fresh coriander leaves, washed well and spun dry, hoisin sauce, rice vinegar (not seasoned ), drained pickled ginger

chicken (your choice on cut & skin ), fresh grated gingerroot (you really won tsp get the same flavor from ground), fresh minced garlic (2-3 cloves), plum jelly (mine was spiced plum), orange marmalade, fresh orange juice (or from concentrate , diluted or not), soy sauce, asian seasoning (i used emeril s asian essence ), wasabi mustard dipping sauce

boneless pork loin chops (1 inch thick and 8 oz. each), salt, pepper, vegetable oil, apple pie filling, gingersnaps, crumbled, cornstarch, unsweetened apple juice