72911 filled focaccia with ham and melted fontina Recipes
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mayonnaise, chopped ripe olives, drained and9 Moremayonnaise, chopped ripe olives, drained, focaccia bread (about 12 oz), halved lengthwise, romaine leaves, shaved deli ham, sweet red pepper, thinly sliced into rings, shaved deli turkey, tomato, thinly sliced, sliced hard salami, roasted sweet red peppers, drained, provolone cheese15 min, 11 ingredients
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onion, halved and sliced, olive oil and9 Moreonion, halved and sliced, olive oil, minced fresh thyme or 1/4 tsp dried thyme, focaccia bread, mayonnaise, minced fresh basil or 2 tsp dried basil, deli pastrami, smoked deli ham, hard salami, tomato, thinly sliced, provolone cheese30 min, 11 ingredients
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all-purpose flour, baking powder, baking soda, salt and10 Moreall-purpose flour, baking powder, baking soda, salt, dried dill weed, land o lakes butter, land o lakes cheddar cheese, shredded, egg, apple juice, land o lakes half & half, filling ingredients, honey mustard, x 1 x 1/8-inch) slices (6 oz) land o lakes cheddar, sliced deli ham or home baked ham10 min, 14 ingredients
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meat filling for polish dumplings and41 Moremeat 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.42 ingredients
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focaccia, water, loive oil, salt, bread flour, sugar and17 Morefocaccia, water, loive oil, salt, bread flour, sugar, yeast, onions peeled and sliced thinly (thisis enough for 2 focaccias), garlic cloves minced, butter, basil, oregano, parsley, asparagus tips, yellow pepper diced, red pepper diced, green pepper diced, orange pepper diced, mushrooms peeled and sliced, mozzalrella cheese, canadian bacon slices, salt and pepper to taste55 min, 23 ingredients
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frozen bread dough, thawed, pizza sauce and14 Morefrozen bread dough, thawed, pizza sauce, freshly grated parmesan cheese, sliced green onions, olive oil, sliced hard salami, sliced ham, sliced mozzarella cheese, sliced provolone cheese, tomatoes, thinly sliced, purple onion, thinly sliced, green bell pepper, thinly sliced, marinated artichoke hearts, drained, sliced ripe olives, pepperoncini salad peppers, drained, roasted sweet red peppers, drained and sliced16 ingredients
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Focaccia With Asparagus, Prosciutto, and Truffle Oilwater , 110 degrees f, dry active yeast, sugar and11 Morewater , 110 degrees f, dry active yeast, sugar, olive oil, plus extra to oil bowl, all-purpose flour , as needed, salt, very tender young asparagus, yellow cornmeal, extra virgin olive oil, chopped fresh oregano, leaves only, chopped fresh rosemary, leaves only, chopped fresh sage, leaves only, fontina cheese, sliced very thin, white truffle oil31 min, 14 ingredients
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Melting Pot Casseroleelbow macaroni (or use penne, ziti, shells, spaghetti or ... and16 Moreelbow macaroni (or use penne, ziti, shells, spaghetti or fettuccine broken into 2 inch pieces, or any combination), olive oil, dried oregano, crumbled, dried basil, crumbled, salt, onion, finely chopped, garlic clove, chopped, fresh jalapeno chilies (minced ) or 1/4 tsp dried red pepper flakes or 1/4 tsp cayenne pepper, dried thyme, lean pork (or use beef, lamb, ham, chicken, or turkey), unsalted butter or 2 tbsp olive oil, all-purpose flour, milk, cheddar cheese, grated (or use fontina, provolone, or swiss), tomato sauce, spinach, cooked and chopped (or use swiss chard, broccoli, zucchini, or green cabbage), dry breadcrumbs or 2 tbsp cracker crumbs1 hour 25 min, 17 ingredients
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Grilled Cream Brie Focacciafocaccia bread , sliced in half horizontally and7 Morefocaccia bread , sliced in half horizontally, melted butter, dijon mustard, double-cream brie cheese , cur inot 1/2 inch pieces, roma tomatoes, seeded, chopped (about 3), red onion, finely chopped, fresh basil, finely chopped, fresh ground pepper15 min, 8 ingredients
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Ham, Leek, and Three-Cheese Quicherefrigerated pie dough for a 9-inch pie (from a 15-oz pac... and10 Morerefrigerated pie dough for a 9-inch pie (from a 15-oz package; not a preshaped frozen pie shell), leeks (about 3 medium; white and pale green parts only), unsalted butter, sliced smoked ham, gruyere, coarsely grated (1 cup), italian fontina, coarsely grated (1 cup), whole-milk mozzarella, coarsely grated (1 cup), eggs, freshly grated nutmeg, black pepper, creme fraiche (from two 8-oz containers)2 hour 30 min, 11 ingredients
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Ham, Leek, and Three-Cheese Quichepie dough and10 Morepie dough, leek (about 3 medium, white and pale green parts only), unsalted butter, sliced smoked ham, gruyere, coarsely grated (1 cup), italian fontina, coarsely grated (1 cup), whole milk mozzarella, coarsely grated (1 cup), eggs, freshly grated nutmeg, black pepper, creme fraiche (from two 8-oz containers)50 min, 11 ingredients
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Ham & Potato Lasagnachicken broth, onion, minced, low fat milk, black pepper and10 Morechicken broth, onion, minced, low fat milk, black pepper, heads fennel (about 4 wide ), russet potatoes, parmesan cheese, shredded, cornstarch, olive oil, ground nutmeg, fontina cheese, frozen chopped spinach, thawed and drained, sliced cooked ham, salt14 ingredients
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Filled Popover Puffs With Ham-asparagus Fillingwater, margarine or 3 tbsp butter, bisquick baking mix and11 Morewater, 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 ham55 min, 14 ingredients
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Filled Ham and Cheese Rollschopped cooked ham (or ground cooked ham) and10 Morechopped cooked ham (or ground cooked ham), chopped sweet pickles, mayonnaise, sweet pickle juice, prepared mustard, grated cheddar cheese, green onions, thinly sliced (include some tender green tops), chopped black olives, mayonnaise, crusty sourdough sandwich buns , split lengthwise, mayonnaise50 min, 11 ingredients
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