213300 manicotti basil cheese filling puttanesca Recipes

onion, chopped, garlic, pressed, olive oil, tomato paste, water, oregano, fresh; chopped, bay leaf, salt, black pepper, olive oil, manicotti, ricotta cheese, eggs, mozzarella cheese, grated, parmesan cheese, grated, sweet butter, softened, salt, black pepper, fresh basil, finely chopped, parmesan cheese, sprinkling

breakfast sausage, browned, onion, chopped finely, mozzarella cheese, shredded, sharp cheddar cheese, shredded, cottage cheese, black olives, chopped, manicotti, hunts or del monte spaghetti sauce (1 garden vegetable , one traditional flavor), water (or 1/2 large can above)

refrigerated four-cheese-filled ravioli, uncooked chicken breast pieces for stir-fry, progresso recipe starters creamy parmesan basil cooking sauce, half-and-half, cooked real bacon pieces (from a jar or package), shredded asiago or parmesan cheese (optional), chopped fresh basil leaves or parsley (optional)

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.

uncooked dry cheese-filled egg tortellini, fresh baby spinach, tomatoes or 2 cups grape , halved or quartered depending on size, olive oil, onion powder, fresh parsley, chopped, fresh basil, chopped, garlic, minced, shredded parmesan cheese, salt , to taste, fresh ground black pepper , to taste

jumbo pasta shells, ricotta cheese (i used light and still tastes great), mozzarella cheese, shredded (i used a tomato mozarella cheese for something different), parmesan cheese, grated, eggs, fresh parsley, chopped, dried oregano leaves, salt, ground black pepper, spaghetti sauce (i used the same amount of tomato sauce and added tomato paste to thicken it up, and added seasonings)

lean beef mince, salt, pepper, cayenne pepper, garlic salt, mature cheddar cheese, grated, chopped up onion, blue cheese, chopped walnuts, monterey jack cheese, chopped jalapeno peppers

eggs, unsalted butter, melted and cooled, unbleached flour, salt, whole milk, baking powder, unsalted butter (for frying ), farmer cheese (or pot cheese), cream cheese, at room temperature, egg, lightly beaten, grated lemon peel, salt

jumbo pasta shells, ricotta cheese, monterey jack cheese, shredded, parmesan cheese, eggs, dried parsley, dried oregano, fresh ground pepper, salt, spaghetti sauce, divided, parmesan cheese, for topping

zucchini, ricotta cheese, mozzarella cheese, shredded, parmesan cheese, shredded and separated, egg, beaten, parsley, chopped, nutmeg, salt, pepper, spaghetti sauce

cottage cheese, ricotta cheese, cream cheese, sugar, grated lemon zest

ricotta cheese, eggs, fresh parsley, chopped, grated parmesan cheese, oregano or 1 tsp italian seasoning, pepper

manicotti, ricotta cheese (can use cottage cheese), frozen chopped broccoli, thawed and well drained, mozzarella cheese, shredded and divided, grated parmesan cheese, egg, fresh minced parsley, onion powder, salt and black pepper, bulk italian sausage, casings removed, pasta sauce, minced garlic cloves (optional)

manicotti, ricotta cheese, mozzarella cheese, shredded, parmesan cheese, shredded, mozzarella cheese, shredded on top, parsley, salt, pepper, spaghetti sauce

jumbo pasta shells (less shells for fewer guests) or 1 (16 oz) box manicotti (less shells for fewer guests), ricotta cheese, hamburger (depending on number of people eating) or 1 lb prosciutto (depending on number of people eating), egg, garlic salt, spinach, olive oil, pasta sauce, shredded mozzarella cheese

leftover cooked risotto rice, grated parmesan cheese, heavy cream, minced fresh flat-leaf parsley or 2 tbsp chives or 2 tbsp oregano or 2 tbsp basil, egg yolk, salt & freshly ground black pepper, mozzarella cheese or 5 oz fontina cheese, all-purpose flour (for dredging), tomato sauce, egg whisked with 2 tbsp cold milk or 1 large water, fresh white breadcrumbs, vegetable oil, for deep-frying

refrigerated cheese-filled ravioli, uncooked, olive oil, green bell pepper , cut into thin strips, onion , cut into thin strips, minced garlic, chopped fresh tomato (2 medium), freshly ground black pepper, loosely packed basil leaves , slivered

montery jack cheese or feta, eggs , slightly beaten, fresh chopped basil or 1 tbsp dried basil leaves, white pepper, frozen phyllo sheets (18 by 14 inches), thawed, butter , melted