17505 mousse filled hearts Recipes

shortening, sugar, egg, buttermilk, vanilla extract, king arthur unbleached all-purpose flour, baking cocoa, baking soda, salt, cherry pie filling, semisweet chocolate chips

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.

mousse, cream, sugar, instant expresso powder, chocolate , melted, heavy cream , whipped, punnet fresh raspberries, ganache, heavy cream, sugar, semisweet chocolate , chopped, unsweetened chocolate , chopped, cake, make your fave cake

mousse, white chocolate baking bar, cut up, whipping cream, vanilla, milk chocolate, cut up, oil

venison heart , beef heart is good too, lump crabmeat , picked for shells, shrimp, cooked, peeled, deveined, mayonnaise, eggs, worcestershire sauce, steak sauce, beef broth, separate 2 tsp for the stuffing, salt and pepper and tabasco sauce

extra virgin olive oil, white wine vinegar, dijon mustard, kosher salt, fresh ground black pepper, hearts of palm, drained and sliced, red bell pepper, diced, artichoke heart, drained and quartered, kalamata olive, pitted and halved, mixed salad greens, hard-boiled eggs, sliced, tomatoes, halved

mixed salad greens, cheddar cheese, grated (or mozzarella or some of each), black olives, sliced, hearts of palm, chopped, artichoke heart, chopped, tomatoes, diced, onion , to taste (optional)

fresh spinach, rinsed and dried, hearts of palm, drained and chopped, tomatoes, avocados - peeled, pitted and diced, fresh mushrooms, sliced, sliced almonds, canola oil, white vinegar, ketchup, garlic, chopped, sugar, salt, dry mustard powder, paprika

butter, olive oil, chopped onion, arborio rice, dry white wine, boiling vegetable broth, sliced hearts of palm, grated parmesan cheese, salt and pepper to taste, chopped fresh parsley, butter

chicken giblets (hearts and gizzards), olive oil, all-purpose flour, salt and pepper to taste, onion, chopped, water

mousse (white ), egg yolks, heavy cream, white chocolate, melted, leave gelatin in cold water , bloomed., jack daniels mousse (dark mousse), egg yolk, heavy cream, dark chocolate, melted, jack daniels, leave gelatin in cold water , bloomed, almond sponge, egg, sugar, almond finely chopped, egg whites, sugar, flour , all-purpose, butter, melted

active dry yeast, warm water (110o to 115o), sour cream, sugar, butter or margarine, softened, eggs, lightly beaten, salt, king arthur unbleached all-purpose flour, cherry pie filling, egg white, beaten, butter or margarine, melted, sugar, milk, vanilla extract

special sugar or 1 3/4 cups granulated sugar, room-temperature butter, salt, almond extract or 1 tsp a 3-5 drops bitter almond oil, vanilla, vegetable oil, eggs, king arthur unbleached all-purpose flour, baking powder, milk, whipping cream, chocolate mousse mix, whipping cream, chopped bittersweet chocolate (about 6 oz)

mousse, cold water, heavy cream, divided, sauce, raspberries (or 12 oz. frozen dry-pack , thawed), sugar, fresh lemon juice

butter, unsweetened chocolate, eggs, vanilla, granulated sugar, salt, flour, chocolate chips, white chocolate coarsely chopped, macadamia nuts coarsely chopped, mousse topping, heavy whipping cream, chocolate chips, eggs, granulated sugar, salt

onion, chopped, apple cider vinegar, spicy brown mustard, sugar, salt, pepper, vegetable oil, cooked crisp bacon, crumbled, hearts of palm, roughly chopped, artichoke hearts, quarters roughly chopped (not marinated ), hearts romaine lettuce, washed and chopped into bite sized, avocados, diced, feta cheese, crumbled

head bibb lettuce, cored and leaves separated, washed and spun dry, vine-ripened tomatoes (about 4 oz each), sliced, fresh hearts of palm, trimmed, poached , and cut into quarters lengthwise, or 1 (14, hearts of palm, rinsed and patted dry , cut into quarters lengthwise, stone crab claws (about 20), avocado-buttermilk dressing , recipe follows

rice wine vinegar, soy sauce, scallions, white and tender green parts only, chopped, ground black pepper, salt, extra-virgin olive oil, canned hearts of palm or 2 lb fresh hearts of palm, red onion , julienned, red bell pepper julienned, fresh mango, peeled , cut away from the seed and julienned