22031 flaming fruit filled Recipes

fruit cocktail, drained, firm bananas, sliced, pineapple tidbits, drained, cherry pie filling, topping, toasted flaked coconut and slivered almonds

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.

cream cheese, softened, butter, softened, shortening, all-purpose flour, any flavor fruit jam

pillsbury sugar cookie mix, pillsbury best all purpose flour, butter, softened, egg, vanilla extract, egg white , beaten until foamy, chopped pecans, finest pacific mountain strawberry preserves , or any flavor orchard s finest preserves

all-purpose flour, white sugar, salt, cream cheese, butter, crushed pineapple pie filling, sugar, rum flavored extract, water, light corn syrup

sweetened condensed milk, cherry pie filling, pineapple chunks, drained, marshmallows, chopped pecans (optional)

fruit filling, fresh or frozen blueberries (about 3 cups), fresh peaches, sliced (about 1-1/2 cups), sugar, cornstarch, grated lemon zest, lemon juice, salt, white sugar, brown sugar, ground cinnamon, ground nutmeg, oatmeal (instant or regular), flour, butter

all-purpose flour, quick-cooking rolled oats, brown sugar , packed, baking soda, margarine or 1/2 cup butter, preserves

butter, all-purpose flour, sugar, divided, salt, eggs, lightly beaten, milk, fresh blueberries, ripe banana, sliced, ground cinnamon

peach pie filling, pineapple chunks, drained well, mandarin oranges, drained well, frozen sweetened strawberries, sliced, but not drained, bananas, sliced

flour, sugar, baking powder, ground cinnamon, baking soda, salt, buttermilk, egg, cooking oil, apricot jam or 1/4 cup peach jam or 1/4 cup raspberry jam

flour, sugar (you can use brown if you like), butter , cut into 1 tbsp sections, pie filling

any flavor pie filling, brown sugar, flour, old fashioned oats, butter, cinnamon

cherry pie filling, crushed pineapple, drained, sweetened condensed milk, cool whip, chopped nuts

fruit pie filling of your choice, lemon juice, brown sugar, butter, softened, ground cinnamon, cornflakes

egg substitute, almond meal, protein powder, milk , fat-free, oil, cooking, salt, strawberries, raspberries

peach pie filling, chunk pineapple, drained, mandarin orange, drained, frozen strawberries, halves thawed ,drain syrup, bananas

apple pie filling, yellow cake mix, butter (melted ), chopped walnuts