10860 filling without jello Recipes

apples, jello gelatin , store brand is ok too. choose your favorite flavor (sugar-free or reg)

jello gelatin, vodka, unflavored gelatin, sour cream, decorating gels (like decacake writing gel)

jello gelatin (any flavor ), unflavored knox gelatin, boiling water, vanilla ice cream

flour, baking powder, salted butter, softened, sugar, egg, vanilla, jello gelatin , you can use any flavors you want

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.

various citrus fruits , with pretty skins, water, jello, various liquors

boiling water, raspberry jello, frozen raspberries, thawed and drained, applesauce

jello gelatin (orange or peach), tapioca pudding mix, mandarin oranges, crushed pineapple, bananas

butter, brown sugar, flour, nuts, chopped, lemon jell-o gelatin, water, sugar, cream cheese, avoset whipping cream, jello gelatin (any flavor ), water

jello gelatin, sugar, mochiko sweet rice flour, vanilla, potato starch

ice cream, jello gelatin , small package, fruit, frozen with syrup, water, hot

fresh fruit, boiling water, any flavor jello gelatin, cold water, ice cube, thawed cool whip

jello gelatin , lime (or lemon or equivalent even sugar free), cream cheese, crushed pineapple, drain liquid and set aside

sugar-free jello , cup (1 jello cup, cherry jello recommended), fruit juice (tropicana apple juice recommended)

jello raspberry gelatin powder (if in season i use cranberry jello), cranberries or 1 (14 oz) can orange relish, softened cream cheese, chopped walnuts