156641 mincemeat filling for mince pie Recipes

mincemeat (2-2/3 cups), sliced, peeled pears, orange juice, pastry for double-crust pie (see recipe below), vanilla ice cream (optional)

pie crusts, granny smith apples (about 3 large), peeled, quartered, cored, cut into 1/2-inch cubes, dried currants, golden raisins, sweetened dried cranberries, diced dried apricots, dried tart or sweet cherries, sugar, mild-flavored (light) molasses, dark rum, brandy, cornstarch, unsalted butter, grated orange peel, grated lemon peel, ground ginger, ground cinnamon, ground allspice, fine sea salt, heavy whipping cream, sugar

pie shell (tenderflake perfect pastry - 9-inch ), pumpkin pie filling (e.d. smith), egg, evaporated milk, pecan halves

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.

pork butt roast, fresh cranberries, water, chopped apples, orange, lemon, raisins, pitted sour red pie cherries, gooseberries, brandy, distilled white vinegar, white sugar, ground nutmeg, ground cinnamon, ground allspice

cranberries, water, apples - peeled, cored and ground, raisins, gooseberries, pitted sour red pie cherries, brandy, lemon zest, orange zest, distilled white vinegar, white sugar, ground nutmeg, ground cinnamon, ground allspice

oil, onions, diced, garlic cloves, crushed, mincemeat, carrots, grated, cinnamon, chopped tomatoes, beef stock, eggs, unsweetened plain yogurt, tasty cheese, grated

shortening, white sugar, vanilla extract, eggs, all-purpose flour, salt, baking soda, chopped walnuts, prepared mincemeat, drained

butter, softened, brown sugar, molasses, vanilla extract, all-purpose flour, salt, baking soda, ground cinnamon, water, almonds, raisins, condensed mincemeat, crumbled, sugar, hot milk, vanilla extract, almond extract

butter, white sugar, eggs, baking soda, buttermilk, all-purpose flour, condensed mincemeat, crumbled, recipe caramel cream frosting

navel orange, condensed mincemeat, crumbled, unsalted butter, softened, light brown sugar, frozen white bread dough , thawed overnight in refrigerator according to package instructions

pecans, apple, egg, apple juice, vegetable oil, bottled mincemeat, all-purpose flour, baking powder, cinnamon, granulated sugar, sugar, cinnamon, apple juice

white flour, white sugar, butter, melted, baking powder, egg, milk, pie filling, flour, sugar, butter, melted

flour, baking soda, salt, nutmeg, cinnamon, soft butter, dark brown sugar , packed, egg, mincemeat, sour cream or 1/2 tbsp buttermilk

butter or 1 cup margarine, granulated sugar, eggs, flour, salt, vanilla (yes, a tablespoon), pie filling, any flavor, powdered sugar, for topping

pecans, finely chopped, apple, peeled, cored, and cut into 1/2 inch dice, egg, apple juice, vegetable oil, bottled mincemeat, flour, baking powder, cinnamon, granulated sugar, icing sugar, cinnamon, apple juice

mincemeat (2-2/3 cups), sliced, peeled pears, orange juice, pastry for double-crust pie (see recipe below), vanilla ice cream (optional)

butter, sugar, eggs, brandied mincemeat, pre-sifted all-purpose flour, salt , soda, nutmeg, cinnamon, brandied mincemeat, mincemeat, orange marmalade, lots of whisky/brandy, mix and let flavors mingle overnight