32267 dressing dumpling dough Recipes

dressing, grated fresh ginger, kosher salt, freshly grond black pepper, rice vinegar, fresh lemon juice, extra virgin olive oil, reduced fat mayo, salad, baby spinach leaves, fresh blueberries, seedless watermelon, chopped into 1/2 pieces, yellow bell pepper, chopped, radishes finely chopped, chopped chives

dressing, fresh tangerine or orange juice, vegetable oil, tequila, preferably gold, fresh lime juice, honey, garlic clove, salt and fresh-ground pepper to taste, salad, watercress , tough stems removed, tangerines or 1 small orange, sectioned, membranes removed, and sections halved, diced jicama aka mexican turnip, sliced mild red radishes, sliced green onions

butter, garlic clove, minced, pumpernickel bread slices, cut into 1-inch cubes, salt and pepper, romaine lettuce hearts, chopped, chopped cooked turkey breast, tomatoes, cut in half, asiago cheese, cut into small cubes, thick bacon slices, cooked and crumbled, green onions, thinly sliced, bottled creamy caesar dressing

cucumbers , cut into 1/4-inch slices, chopped green pepper, chopped onion, italian salad dressing

ground beef, spaghetti sauce, sliced mushrooms, bottled creamy italian dressing, water, dumplings, flour, baking powder, salt, frozen chopped spinach, (thawed, and squeezed to drain ), parmesan cheese, grated, oil, egg, milk (start with 1/4 cup)

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.

ground pork, napa cabbage, chopped (about 3 oz.), green onions, chopped (about 1/3 cup), egg, lightly beaten, good seasons oriental sesame salad dressing mix (specifically kraft good seasons asian sesame with ginger dressing), soy sauce, divided, wonton wrappers, round ones (about 4 doz.), water, divided

refrigerated buttermilk biscuit dough, chopped fresh rhubarb, white sugar, water, butter, melted, vanilla extract, ground cinnamon , or to taste

italian prune plums, sugar, potatoes, peeled and quartered, dough, all-purpose flour, sugar, baking powder, salt, egg yolks, shortening or butter, softened, sauce, butter, dark brown sugar, fine dry bread crumbs

cooked, chopped turkey meat, water, salt and pepper to taste, all-purpose flour, refrigerated biscuit dough

dressing, canola oil, maple syrup, mayonnaise, white wine vinegar, sugar, salt and pepper to taste, salad, gala or red delicious apples,cored and chopped, dried cranberries, chopped walnuts,toasted

dressing, bacon, sugar, cornstarch, cider vinegar, water, soy sauce, black pepper, salad, shredded zucchini, chopped onion, salt, sliced tomatoes

cornbread dressing mix, chicken flavored stove top, celery, cream of chicken, onion, poultry seasoning, cooked chicken, cream of chx can of milk, boiled eggs, chicken broth, raw eggs, sage, bread pieces, salt and pepper

cooked spinach or 1/2 cup thawed frozen spinach, chopped, boiling water, boiling water, wheat starch, potato starch, tapioca starch

steamed dumpling dough (bergy dim sum #5, bergy dim sum #5, steamed shrimp dumplings, you may have to increase this recipe slightly), bacon, rind removed and chopped, lard or 1 tsp oil, garlic cloves, finely chopped, onion, finely chopped, chinese sausage, minced, chopped raw chicken, salt & pepper, tomato sauce, hard-boiled eggs, gherkins, chopped

boneless chicken breasts, celery, chopped, onion, chopped, carrot, sliced, fresh parsley, chopped, poultry seasoning, rosemary (optional), salt, pepper, bisquick baking mix (for dumplings), dried thyme (for dumplings), black pepper (for dumplings), poultry seasoning (for dumplings), ground nutmeg (for dumplings), dried parsley (for dumplings) or 1 tbsp fresh parsley, minced (for dumplings), milk (for dumplings)

hidden valley original ranch dips mix or 1 (1 oz) package hidden valley original ranch dressing mix, pizza dough (i used pillsbury), ground pork, fresh baby spinach, cream cheese, diced fire-roasted tomatoes , with garlic, shallot, chopped, fresh mozzarella cheese, sliced, egg, fresh grated parmesan cheese, ranch dressing, for dipping

ground beef, oil, spaghetti sauce (any kind ), sliced mushrooms, creamy garlic dressing or 2 tbsp italian salad dressing, water, all-purpose flour, baking powder, salt, frozen chopped spinach, thawed and squeezed to drain, grated romano cheese or 1/2 cup grated parmesan cheese, oil, egg, milk