194065 mini cheese filled phyllo appetizers Recipes

olive oil, onion, finely chopped, frozen chopped spinach - thawed, drained and squeezed dry, salt, feta cheese, crumbled, cottage cheese, egg, beaten, phyllo dough, unsalted butter, melted

fillo shells thawed, goat cheese, sun dried tomato pesto, tblspn sun-dried tomatoes halves minced, sun-dried tomatoes halves sliced for garnish

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 with vegetables, softened, egg, lightly beaten, grated parmesan cheese, salt, phyllo dough, thawed, butter, melted, store-bought basil pesto, for dipping

sharp cheddar cheese (grated ), swiss cheese (grated ), monterey jack cheese (grated ), eggs, milk, chopped green chilies (do not drain!)

butter, fresh mushrooms, stems removed, neufchatel cheese, goat cheese crumbles, chopped onion, mushroom stems, chopped, butter, chopped garlic

eggs, cream cheese, softened, cottage cheese, feta cheese, frozen phyllo pastry, thawed, unsalted butter, melted

shredded cheddar cheese, butter, softened, king arthur unbleached all-purpose flour, salt, black or cayenne pepper, pork sausage, cooked and drained

egg, lightly beaten, egg white, lightly beaten, ricotta cheese, minced fresh parsley, shredded part-skim mozzarella or muenster cheese, sheets phyllo dough (18 inches x 14 inches), butter, melted

cream cheese, softened, shredded sharp cheddar cheese, chopped dried apricot, chopped dried apple, golden raisin, cinnamon, chopped walnuts

chive & onion cream cheese, mozzarella cheese, bacon, cooked and finely chopped, garlic powder, toasted walnuts, ground

chili powder, ground cumin, salt, dried oregano leaves, shredded cheddar cheese, shredded monterey jack cheese, vegetable oil, flour tortillas, salsa , sour cream (optional)

cream cheese, softened, green onions , finally chopped, garlic powder, real bacon , bacon bits, shredded mozzarella cheese, chopped roasted almonds (i use lightly salted) or 3/4 cup pecans (i use lightly salted), assorted cracker

ground beef, egg, beaten, fine dry breadcrumb, catsup, worcestershire sauce, prepared mustard, salt, fresh ground pepper, kraft cracker barrel cheese or 10 oz flavored cheese, cut into 36 1/2 inch cubes

water, sugar, honey, fresh orange zest, fresh orange juice, fresh lemon juice, whole-milk ricotta, shredded mozzarella, honey, grated fresh orange zest, cinnamon, kataifi (shredded phyllo dough), thawed if frozen, unsalted butter, melted, pine nuts, toasted

eggs, cream cheese, softened, cottage cheese, feta cheese, frozen phyllo pastry, thawed, unsalted butter, melted

condensed cheddar cheese soup, chopped green onions, louisanan style hot sauce, crab meat, drained, english muffins, split and toasted

egg, salt, olive oil, flour, baking powder, sugar (optional), tasty cheddar cheese (grated ), chopped parsley, cooked bacon (finely chopped ), milk, grated cheddar cheese, extra for topping (or use crumbled blue vein for a change), brie cheese (sliced )