2290 dumplings mt dew Recipes

granny smith apples (peel & cut into 8 sections each), crescent rolls (1 can for each apple), real butter (not margarine), sugar, mountain dew soda

lemon cake mix, instant lemon pudding mix, oil, eggs, mountain dew soda

lemon cake mix, instant lemon-flavored pudding mix, mountain dew soda (not diet ), vegetable oil, eggs

count) cans crescent rolls, granny smith apples, sugar, butter, melted (1 stick), cinnamon (plus more, for sprinkling on top ), mountain dew soda

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.

water, whole roasting chicken (small), diced onion, chopped celery, minced garlic, thyme, black pepper, bay leaves, season-all salt, salt, white wine vinegar, worcestershire sauce, egg noodles, mixed vegetables, thawed and drained, butter, flour, cream of chicken soup, chicken broth, dumplings (see my dumpling )

chopped watermelon, mountain dew soda, salt, lime juice, crushed ice , as required

limes , juice of, coarse salt, for coating, scoops lime sorbet, mountain dew soda

lemon jell-o gelatin, cook & serve lemon pudding mix, cool whip, mountain dew soda, water

lemon jell-o gelatin, boiling water, cold mountain dew soda, crushed pineapple, well drained, lemon pie filling, marshmallow, cool whip

butter, flour, sugar, eggs, mountain dew soda, at room temperature, lemon extract, almond extract, lemon zest

lemon jell-o gelatin, boiling water, mountain dew soda, crushed pineapple, drained, marshmallows, lemon pie filling, prepared, cool whip

lemon jell-o gelatin (jell-o), boiling water, mountain dew soda, cold, pineapple chunks , or tidbits drained save juice, lemon pudding mix, cook and serve not instant, cool whip, rainbow marshmallow

lemon cake mix, mountain dew, butter, lemon instant pudding, eggs

pillsbury yellow cake mix with pudding, sm. box vanilla instant pudding, eggs, wesson oil, mountain dew, water

honey-dew melon (approx . 3 lbs), tapioca pearls (sold in ethnic food stores), sugar, water, coconut milk, evaporated milk

granny smith apples peeled and cut into 8 sections each, crescent rolls, real butter, sugar, mountain dew

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)