17004 filled veggie bites Recipes

tomatoes, fresh snow peas, crabmeat, drained, flaked and cartilage removed or 1 cup finely chopped imitation crabmeat, reduced-fat spreadable cream cheese, chopped green onion, reduced-fat sour cream, chili sauce, lemon juice, prepared horseradish

veggie crumbles , hamburger style, oil, taco seasoning mix (or use your home made), water, tomato, diced (can use more if you like ), sliced green onion, head green leaf lettuce, shredded (can also use red leaf or romaine lettuce), low-fat cheddar cheese, shredded, salsa , to taste, taco shells (or 8 inch whole wheat tortillas if you wish to wrap them)

olive oil, boneless skinless chicken breast (cut in thin strips), onion, sliced, grape tomatoes , smashed, broccoli, in bite size florets, red bell pepper , cut into strips, green bell pepper , cut into strips, yellow squash, sliced, zucchini, sliced, garlic cloves, sliced, wondra flour, dry white wine (chardonnay), chicken broth, fresh basil, chopped, salt & pepper

morningstar farms veggie bacon strips, morningstar farms vegetarian buffalo wings

margarine or 1/3 cup butter, melted, egg, water, all-purpose flour, salt, assorted fresh vegetables (broccoli flowerets, 1/4-inch carrot slices, 1/2-inch zucchini slices, etc.)

butter or margarine, melted, egg, water, all purpose flour, salt, fresh vegetables (broccoli flowerets, cauliflower flowerets, 1/4 inch carrot slices, 1/2 inch zucchini slices, 1/2 inch strips green or red bell pepper, etc.

oatmeal (not instant ), all-purpose flour, brown sugar, cinnamon, butter, chilled (1/4 cup-you may substitute margarine), honey crisp apples (or another firm , tart, cooking apple), butter (1/4 cup-may substitute margarine), brown sugar, cinnamon, cornstarch, cold water, pie crust (pillsbury unroll-and-fill s work great or make your own)

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.

tomatoes (not too small), fresh snow peas, crabmeat, drained, flaked and cartilage removed or 1 cup finely chopped imitation crabmeat, reduced-fat cream cheese, chopped green onion, reduced-fat sour cream, chili sauce, lemon juice, prepared horseradish

veggie crumbles, onions, chopped, diced tomatoes, undrained, tomato sauce, chili powder, ground cumin, red kidney beans, rinsed and drained, corn

veggie patties (such as gardenburger), prepared roasted red bell pepper hummus, whole wheat pitas, cut in half, shredded lettuce, thick) slices tomato, thick) slices cucumber

broccoli crowns/sliced mushrooms, hot pepper flakes and sugar, onion halved and cut each half into sixths, minced garlic and ginger, rice vinegar, sesame oil, soy sauce, spaghetti, vegetable oil, veggie broth and soy sauce, well drained extra firm tofu cut into bite size chunks

oil, garlic, minced, head cauliflower , cut into bite-sized pieces, chickpeas, rinsed and drained, crushed tomatoes or 1 (15 oz) can diced tomatoes, frozen cut green beans, thawed, water, salt, dried thyme, oregano, fresh ground black pepper , to taste, uncooked penne pasta

chicken broth, onion, chopped, bacon, fried and crumbled, simply potatoes shredded hash browns, garlic cloves, minced, carrots, peeled and diced, zucchini, peeled and diced, frozen whole kernel corn, orzo pasta, ground cilantro, garlic powder, toffee-coated sunflower seeds, cream of mushroom soup, milk, tomato , cut into bite-sized pieces, shredded mexican blend cheese

baked potatoes, sesame tahini paste, garlic cloves, lemon juice, lime juice, soy sauce, water, assorted colorful vegetables , in bite sized pieces

vanilla wafer cookies, cream cheese, softened, sugar, eggs, lemon juice, vanilla extract, cherry pie filling

balsamic vinegar, extra-virgin olive oil, salt and pepper, sharp provolone, cut into pieces or crumbled into large pieces (sharp cheese like this can break up really easily), bocconcini , bite sized pieces of mozzarella, plain or marinated, drained then halved with knife or kitchen scissors, whole roasted red peppers, drained and cut into pieces with knife or scissors, carrots, chopped, celery ribs, chopped, artichoke hearts in water, drained and quartered, pepperoni, deli sliced genoa salami (not so thin on the cut) chopped with knife or scissors into bite size pieces, pitted fancy black and/or green pitted olives, like kalamata and sicilian olives, located in bulk bins near the deli counter in your market, grape tomatoes , cut a few in 1/2 and leave a bunch whole, heart of romaine lettuce , cut into bite sized pieces with a knife or scissors, basil leaves , torn or snipped into slivers