14976 new cured filled Recipes

new potatoes , scrubbed clean, salt and pepper, reduced-fat mayonnaise, dijon mustard, red wine vinegar, celery ribs, thinly sliced, shallot, minced, chopped fresh parsley

new york strip steak, fat trimmed, sliced diagonally 1/4 in. thick, kosher salt, divided, pepper, divided, vegetable oil, butter, clamshell mushrooms*, ends trimmed, minced garlic, minced shallots, reduced-sodium chicken broth, chinese hot mustard, watercress leaves

kosher salt, new potatoes, halved, olive oil, pitted and sliced kalamata or oil-cured olives, chopped fresh mint, freshly ground black pepper, lemon zest

thyme sprigs, fresh parsley stems, bay leaf, cured corned beef brisket, trimmed, water, boiling onions, peeled, carrots , cut crosswise into 2-inch pieces, green cabbage, cored and cut into 8 wedges, fingerling potatoes , halved crosswise, grated fresh horseradish (optional)

graham cracker crumbs, butter, melted, cream cheese, softened, sugar, all-purpose flour, vanilla extract, sour cream, eggs, room temperature, cherry pie filling (or your favorite flavour)

potatoes (yukon gold, new, red, etc)--not peeled, cream cheese, softened, pimento stuffed green olives, sliced, fresh chives, chopped

unsweetened cocoa, food cake mix (we tested with betty crocker), chocolate instant pudding mix, eggs, milk, canola oil, vanilla extract, chocolate extract, almond extract, ground cinnamon, ground ginger, ground nutmeg, bittersweet dark chocolate with orange and spices candy bars, chopped (we tested with green and black s organic), blackberry pie filling, chocolate fudge frosting, garnish: fresh blackberries

crushed chocolate wafers, chopped walnuts, sugar, butter, melted, cream cheese, softened, sour cream, sugar, evaporated milk, lemon juice, eggs, lightly beaten, sour cream, sugar, vanilla extract, cherry pie filling

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.

new potatoes or 2 lbs , quartered, olive oil, salt, pepper, shredded italian cheese blend, chopped fresh basil, garlic cloves (pressed ), green onions, chopped

balsamic vinegar, butter, melted, shallots, minced, fresh thyme, chopped, salt, divided, fresh ground black pepper or 1/8 tsp tricolor pepper, new potatoes (small red or white waxy new potatoes) or 4 lbs fingerling potatoes, cleaned well, basil, finely chopped fresh french or 1 1/2 tbsp parsley

new potatoes, butter or margarine, lemon juice, chopped fresh or 1 tsp dried thyme, salt

new potatoes, olive oil, fresh lemon juice, dijon mustard, salt, pepper, green onions, sliced, crumbled garlic -and-herb feta cheese, chopped fresh parsley, mixed salad greens (optional)

new potatoes, white vinegar, garlic cloves, sugar, salt, pepper, olive oil, chopped fresh basil, grape tomatoes, chopped purple onion, bacon slices, cooked and crumbled

new potatoes , each about 1 1/2 to 2 inches in diameter, olive oil, salt and pepper, rosemary, a few sprig thyme, a few sprig sage, head garlic cloves separated, but not peeled, flat leaf parsley chopped

graham cracker crust, graham cracker crumbs (4 oz, 8 whole crackers, broken into rough pieces and processed in food processor until uniformly fine), granulated sugar, unsalted butter , melted , plus additional 1 tbsp melted butter for greasing pan, cheesecake filling, cream cheese , cut into rough 1-inch chunks and left to stand at room temperature for 30 to 45 minutes, table salt, granulated sugar (10 1/2 oz), sour cream (2 1/2 oz), lemon juice from 1 lemon, vanilla extract, egg yolks, eggs

cured salmon, salmon, lots of smoked sea salt, garlic, ginger route, black pepper to taste, sausages, maple dijon mustard, dijon mustard, maple syrup , real not aunt jemima s

boneless chuck roast , trimmed of as much fat as possible and patted dry, yellow onions, thinly sliced, baby carrots (about 24), red new potatoes (can peel or not ) or 8 -12 medium white new potatoes, quartered (can peel or not), ketchup, red wine vinegar, worcestershire sauce, salt, fresh ground black pepper, minced fresh rosemary, boiling water