579 mille Recipes

spinach - frozen, chopped or leaf, cooked, boiled, drained , witho, mushrooms, onions, garlic clove, salt, ground black pepper, philadelphia light cream cheese, milled flax seed, sharp cheddar (shredded ), chinese five spice powder, parmesan cheese, grated, olive oil, granulated baking splenda, parmigiano reggiano

paprika, divided, ground coriander, bottled minced garlic, black pepper, sugar, salt, ground red pepper, ground turkey, wheat submarine rolls (such as cobblestone mill), packaged coleslaw, reduced-fat thousand island dressing, swiss cheese

yellow onions, chopped fine, molasses , sugar mill, white vinegar, brown sugar, crushed red pepper flakes, red hot sauce

butter, room temp, brown sugar , packed, molasses, honey, eggs, vanilla, pumpkin puree, bobs red mills all purpose gluten-free flour, baking powder, baking soda, salt, pumpkin pie spice (1/2 tsp cinnamon, 1/4 tsp ground ginger, 1/4 tsp ground cloves, 1/4 tsp ground n), buttermilk (*note to make your own buttermilk, combine 1/2 cup of milk with 1/2 tbsp of vinegar or 1/2 cup lemon), cream cheese, softened, butter, softened, sugar, vanilla extract

oats (robin hood or old mill), toasted almond, coarsely chopped, sunflower seeds (or a combination of both) or 1 cup pumpkin seeds (or a combination of both), raisins, eagle brand sweetened condensed milk (regular or low-fat ), crisco all-vegetable shortening, melted, kosher salt, semi-sweet chocolate chips, melted, kosher salt

eggs , plus 1 small egg, beaten, sausagemeat, spring onions, finely chopped, level tsp finely chopped fresh thyme, level tsp snipped chives, level tbsp finely chopped parsley, seasoned plain flour for dusting and coating, some toasted breadcrumbs, oil, for frying, salt and freshly milled black pepper

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.

bacon rashers, fried and chopped (optional), self raising flour, cheddar cheese, grated, swiss chard, blanched and finely chopped, sweetcorn or creamed corn, olive oil , or canola oil, plus extra for greasing, extra large eggs, chilli flakes, dried (optional), garlic, crushed, salt and milled pepper

pan of prepared cornbread, made with oklahoma s own shawnee mills white cornmeal or cornbread mix (www.shawneemilling.com), bread crumbs, chopped celery, onion, chopped, sage (i use rubbed ), black pepper, salt, cream of chicken soup (i like 1 chicken, 1 mushroom), chicken broth (i use better than bouillon), eggs, butter, shredded turkey or chicken may be added

gfcf butter (or reg, butter if you re not doing casein free), peanut butter, flax seed meal, brown sugar, granulated sugar, vanilla, eggs, salt, baking soda, xanthan gum, almond meal, gluten free flour (i use bobs red mill gf all purpose baking flour), semi sweet chocolate chips, raisins

oats, wheat flour, splenda brown sugar blend (or 1/2 cup regular brown sugar), wheat germ, red mill 7 grain cereal, baking powder, ground cinnamon, salt, eggs, skim milk, applesauce, honey, apples, chopped (or 2 cups peaches)

uncle ben ready rice buttery rice (uncle ben s brand-this is 1 whole pouch), starkist lemon and cracked pepper tuna fillets (starkist is great!!), frozen broccoli floret, thawed and heated through, lemon, fresh cracked black pepper (just set the mill on the table)

warm water, warm water, king arthur bread flour, dry milk (i ve used non-dairy creamer in a pinch), sugar, salt, soft butter (in pieces), wheat germ (non-toasted ), vital wheat gluten (such as bob s red mill brand), yeast, sesame seeds, egg, beaten, milk

hodgson mill white whole wheat flour, baking powder, sugar, egg, salt, pumpkin pie spice, milk, canned pumpkin, nuts, chopped (optional), oil, brown sugar , packed, cinnamon, butter, nuts, finely chopped

chicken stock, brown sugar, ponzu sauce, soy sauce, peppercorn (corse ground, from mill), ground ginger, dutch-processed cocoa powder, ground cayenne pepper, cornstarch, water

rolled oats (bob s red mills whole grain , part of a 2lb bag), water, golden raisin, dried apple , bits, brown sugar

room termperature cream cheese (8 oz), heavy cream or more to thin, peeled seeded minced cucumbers, chopped chives, salt, white milled pepper, cumin