151 cheese filling cups Recipes

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.

uncooked dry cheese-filled egg tortellini, fresh baby spinach, tomatoes or 2 cups grape , halved or quartered depending on size, olive oil, onion powder, fresh parsley, chopped, fresh basil, chopped, garlic, minced, shredded parmesan cheese, salt , to taste, fresh ground black pepper , to taste

refrigerated chocolate chip cookie dough, cocoa powder, milk, powdered sugar, cream cheese, softened

cheese-filled egg tortellini, frozen or refrigerate or 1 cup tortellini, dried (cheese-filled), fresh spinach , torn, red cabbage, shredded, bacon, crumbled -- cooked and drained, green onions, sliced, red wine and vinegar salad dressing

unsalted butter , cut into pieces, salt, fresh ground black pepper, freshly grated nutmeg (optional), flour, eggs, egg, lightly beaten for egg wash, grated cheddar cheese or 1 cup swiss cheese, plus, grated cheddar cheese or 3 tbsp swiss cheese, salsa (or your own ), cream cheese

baked red potatoes, chilled, peeled and grated into hash browns (you can use 3 cups thawed frozen hash browns, but i really prefer to make my own and it s really so easy), melted butter, salt , garlic and pepper to taste, mix ingredients together ; press the mixture into the bottom and up the sides of 6 heavily buttered deep custard cups (i used my non-stick popover tins). i feel that the butter helped release my hash brown cups better than cooking spray would have, but you can try the spray if you prefer. i also think the butter helped brown the hash browns as they baked. don tsp press the hash browns too thin, or you ll have trouble releasing the finished product., bake at 400 degrees for 15 minutes or until the hash browns begin to brown., meat mixture, sausage links (i used 4 precooked patties, diced), onion, diced, red pepper, seeded and diced, grated cheese of your choice (i used a mexican cheese blend), any other filling choices you may want , but remember you have limited space in the hash brown cups, fry the sausage , onion and red pepper in about a tbsp of butter until cooked through., layer the meat mixture in the bottom of the partially cooked hash brown cups., sprinkle the cheese over the meat mixture. top with egg filling., egg filling, eggs, half and half or heavy whipping cream, salt and pepper to taste, a pinch of cayenne for some heat, optional, grated cheese of your choice (i used a mexican cheese blend), chopped fresh chives or green onion, for topping at serving, whisk together the egg mixture (except the additional cheese) and pour over the meat and cheese layer in each hash brown cup - don tsp overfill, as this filling will puff up while baking and you don tsp want it to overrun the sides of the baking dishes. top with more grated cheese.

cakes, cream cheese - softened, sugar, vanilla, lemon juice, comstock cherry or blueberry pie filling, eggs, slightly beaten, vanilla wafers, make into cake, cream cheese, softened, sugar, eggs, lemon juice, vanilla, vanilla wafers, cake crust, graham crackers (i use vanilla wafers), crumbled fine, a 1/4 cup powdered sugar, allspice, melted butter

cream cheese - softened, sugar, vanilla, lemon juice, cherry or blueberry pie filling, eggs - slightly beaten, vanilla wafers

soft fresh goat cheese, crumbled (neufch) or 3/4 cup reduced-fat cream cheese (neufch), honey, fresh lemon zest, grated, vanilla extract, divided, white whole wheat flour, baking powder, baking soda, salt, eggs, egg white, dark brown sugar , packed, low-fat buttermilk or 1 cup fat-free buttermilk, extra virgin olive oil, dried figs, chopped, turbinado sugar or 3 tbsp granulated sugar

olive oil, garlic, crushed, onion, chopped, crushed tomatoes, tomato puree, tomato paste, sliced black olives, drained (about 1/4 cup), dry red wine, chopped fresh parsley or 1 tbsp dried parsley, sugar, salt, black pepper, oregano, rosemary, red pepper flakes, grated parmesan cheese or 1/2 cup romano cheese, hamburger, italian sausage, carton ricotta cheese, egg, parmesan cheese, shredded mozzarella cheese, dried basil, manicotti, shredded mozzarella cheese, parmesan cheese

active dry yeast, warm water (105-115 degrees ), honey or 1 tsp sugar, unsalted butter, softened, table salt, flour, egg, mozzarella cheese or 2 1/2 cups gruyere, shredded, crumbled creamy feta cheese, cheese or 3/4 cup pot, unsalted butter, softened, egg, lightly beaten, table salt, ground white pepper (optional)

ricotta cheese or 8 oz cream cheese, softened, egg, lemon juice, onion, finely chopped & fried in, butter, salt, pepper, sugar, flour, eggs, salt, warm chicken stock or 3/4-1 cup chicken bouillon, salt water

flour, milk (i used skim), eggs (or 1/2 cup egg substitute), sugar, vanilla, salt, cottage cheese, cream cheese, sugar, vanilla, fresh strawberries, fresh blueberries, powdered sugar

flour, half-and-half, eggs, salt, fresh ground black pepper, unsalted butter, melted, fresh corn kernels, about 2 ears or 1 cup frozen corn kernels, vegetable oil , for brushing griddle, cottage cheese, sugar

butter, softened, cream cheese, softened, flour, solo pie filling , about

water, margarine or 3 tbsp butter, bisquick baking mix, eggs, cut frozen asparagus, margarine or 1/4 cup butter, bisquick baking mix, dry mustard, salt, pepper, milk, shredded cheddar cheese or 1 cup american cheese (4 ozs.), sliced mushrooms, cubed fully cooked smoked ham

monterey jack cheese , shredded (about 2 cups), queso fresco , crumbled (about 1 cup) (see note ), minced fresh cilantro leaves, scallions , sliced thin, juice from 1 lime, chili powder, salt and ground black pepper

gooey butter cakes, cake, yellow cake mix, egg, butter, melted, cream cheese, softened, eggs, pure vanilla extract, sugar, butter, melted, preheat oven to 350 degrees. lightly grease a 13x9x2-inch baking pan., in the bowl of an electric mixer , combine cake mix, egg, and butter and mix well. pat into the bottom of prepared pan and set aside., still using an electric mixer , beat cream cheese until smooth; add eggs and vanilla. dump in confectioners sugar and beat well. reduce speed of mixer and slowly pour in butter. mix well., pour filling onto cake mixture and spread evenly. bake for 40 to 50 minutes. don tsp be afraid to make a judgment call on the cooking time, because oven temperatures can vary. you want the center to be a little gooey, so don tsp bake it past that point, oven and allow to cool completely. cut into squares., pumpkin gooey : follow the original recipe, adding a 15-oz can of pumpkin pie filling and an extra egg to the cream cheese filling. bake as usual, remove from oven, and allow to cool. cut into squares and top each square with a pecan half. serve with a dollop of fresh whipped cream. i promise you ll never want pumpkin pie again, pineapple gooey : add a 20-oz can of drained crushed pineapple and an extra egg to the cream cheese filling. proceed as directed above., lemon gooey : use a lemon cake mix in place of the yellow cake. add the juice (approximately 1/4 cup) and zest of 2 lemons to the cream cheese filling. proceed: as directed above., carrot cake gooey : use a spice cake mix, and add 1 cup chopped nuts and 1 1/2 cup finely grated carrots to the cream cheese filling. proceed as directed above., peanut butter gooey : use a chocolate cake mix. add 1 cup creamy peanut butter and an extra egg to cream cheese filling. you can sprinkle the top of batter with 1 cup chopped peanuts if you like. proceed as directed above., chocolate chip gooey : use either yellow or chocolate cake mix. sprinkle 1 cup chocolate chips and 1 cup chopped nuts on top of filling. proceed as directed above., banana gooey : use a yellow cake mix. prepare cream cheese filling as directed, beating in 2 ripe bananas and an extra egg. proceed as directed above., nutty gooey : use a yellow cake mix, and add 1 cup chopped nuts to the cake mixture. proceed as directed above., chippy gooey : stir 1 cup white chocolate chips, peanut butter chocolate chips, butterscotch morsels, heath almond toffee bits or heath milk chocolate toffee bits into filling. proceed as directed above.