34473 kapustnaya nachinka pie filling Recipes

cream cheese, softened, sugar, vanilla extract, graham cracker crust (8 or 9 inches), raspberry , cherry or strawberry pie filling, almond extract, sliced almonds

eggs, lightly beaten, reduced-fat cream cheese, cubed, fat-free cottage cheese, nonfat dry milk powder, sugar substitute equivalent to 1/4 cup sugar, lemon juice, vanilla extract, reduced-fat graham cracker crust (8 inches), reduced-sugar cherry pie filling

apple pie filling, lemon juice, pastry shell (9 inches), baked, king arthur unbleached all-purpose flour, brown sugar, grated lemon peel, ground cinnamon, ground nutmeg, chunky peanut butter, cold butter

quick-cooking oats, king arthur unbleached all-purpose flour, brown sugar, butter, melted, apple pie filling, dried cranberries, lemon juice, ground cinnamon, vanilla ice cream , optional

crushed vanilla wafers (about 30 wafers), butter, melted, sugar, cream cheese, softened, sugar, reduced-fat sour cream, almond extract, eggs, beaten, apple pie filling, chopped walnuts, toffee bits, chopped walnuts, toffee bits

jello lemon flavor instant pudding and pie filling or 1 (4 oz) package vegetarian lemon flavor instant pudding and pie filling, lemon cake mix (2 layer size) or 1 (18 oz) package yellow cake mix (2 layer size), eggs, water, oil, sugar , sifted, hot milk

pie crust -- (8-inch), unbaked, crumbled hard bread -- enough to fill pie shell, sugar, all purpose flour, ground cinnamon, milk -- (5 to 7 cups, as needed), raisins or chopped apples or walnuts/pecans

pie filling (i use blueberry), pillsbury refrigerated crescent dinner rolls, cream cheese (softened ), sugar, vanilla, butter

pie crust mix, pie filling, of your choice (canned or homemade )

refrigerated pie crust (or make your own single crust recipe ), softened butter, brown sugar, nuts, crushed or 1/2 cup apricot jam or 1/2 cup raspberry jam, for filling

pie crusts , 2 folded crusts refrigerated and ready to use, cherry pie filling, lemon zest, cinnamon, hazelnuts, toasted skinned and chopped, egg, water, sugar

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.

pie crust, butter, softened, sugar, unsweetened chocolate, melted and cooled, eggs *note - be sure to use pasteurized eggs since the filling is not baked, cool whip, divided, hershey candy bar, grated (freeze bar first, and it will grate easier)

unflavored gelatin, cold water, reduced-fat cream cheese, vanilla extract, sugar substitute equivalent to 2 tbsp sugar, topping mix (dream whip ), fat-free whipped topping, reduced-fat graham cracker crust (8 inches), reduced-sugar cherry pie filling

pie crust dough (boxed), cold water, butter or margarine, cinnamon, sugar

pie crust , premade, pecan filling, eggs, corn syrup or pure maple syrup, brown sugar, pure vanilla extract, salt, coarsely chopped toasted pecans, eggs, cooked pumpkin puree (15oz can), milk, brown sugar, ground cinnamon, ground ginger, salt, pure vanilla extract, toasted pecan halves

pie crust, tofutte better than cream cheese, s sugar, eggs, lemon juice, vanilla sugar, squeeze btl. chocolate syrup, substitute with strawberry syrup ,kaluha,hazelnut liqeour etc., at the same time you can leave out the flavoring all together and make a topping such as a fruit pie filling or custard with cookie crumbs sprinkled on top.

pie crust, chocolate graham crakers, melted butter or margaine, in large zip lock bag crush graham crakers , add to medium size bowl. add melted butter a tbsp at a time, n mix add enough for the crumbs to hold together to make a crust(sorry this is approx as i rarely measure when i cook). pour crumbs into a pie pan n pat out n up the sides to form a crust. set aside, peanutbutter filling, egg yolks beaten, salt, milk, sugar, flour, vanilla, creamy peanutbutter