88429 potato pockets filled spinach Recipes

potatoes , starchy, butter, egg yolks, cornstarch, salt , to taste, nutmeg , to taste, pepper , to taste, polenta, spinach, fresh, shallots, garlic cloves, chili, red, butter, pine nuts, salt , to taste, nutmeg , to taste, pepper , to taste

butter, sliced mushroom caps, minced garlic, white wine, chopped fresh flat-leaf parsley, thyme sprig, freshly ground black pepper, divided, less-fat cream cheese, vertically sliced onion (about 2 medium onions), yukon gold potato, peeled and cut into (1/4-inch-thick) slices, baby spinach leaves, salt, divided, turnip, peeled and cut into (1/8-inch-thick) slices, chopped fresh tarragon, heavy whipping cream, shredded gruyere cheese

potatoes, frozen chopped spinach, thawed and drained, green onions, chopped, ricotta cheese, lemon, juiced, salt and pepper to taste, shredded mozzarella cheese, matzo sheets

potatoes (about 5 lbs.), butter, light sour cream or 3/4 cup regular sour cream, salt, black pepper, spinach, thawed and drained, crumbled reduced-fat feta cheese or 2 cups regular feta cheese, garlic, minced, freshly grated parmesan cheese

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.

olive oil, chopped onion, italian plum tomatoes, fresh basil or 1/2 tsp dried basil, heavy cream, at room temperature, salt & freshly ground black pepper, cheese-filled spinach tortellini (fresh or frozen ), spinach leaves, packed, stems trimmed , rinsed well, freshly grated parmesan cheese

italian sausage, baby spinach, butter, eggs, kosher salt, pepper, goat cheese, sun-dried tomato, flour, simply potatoes diced potatoes with onion

red potatoes, frozen chopped spinach, cream cheese, softened, mayonnaise, buttermilk, chopped fresh flat-leaf parsley, white wine vinegar, garlic cloves, minced, salt, freshly ground pepper, marinated artichoke hearts, drained and chopped, freshly grated parmesan cheese, chopped red onion, coarsely crushed kettle-cooked potato chips

red potatoes, cubed, fresh spinach leaves, butter, onion, sliced, minced garlic, all-purpose flour, salt, milk, heavy cream, shredded muenster cheese

eggs, heavy cream, kosher salt plus more, freshly ground black pepper plus more, unsalted butter, divided, fresh breakfast sausage links, sliced leeks, white and pale-green parts only, russet potatoes (1 1/2 lb), peeled, shredded, lightly squeezed, frozen spinach, thawed, squeezed dry, roughly chopped, grated gruyere, grated parmesan

potatoes, margarine (or ghee), cheddar cheese, grated, plain flour, eggs, lightly beaten, packaged breadcrumbs, oil (for frying ), carrot, peeled and finely chopped, zucchini, finely chopped, red pepper, finely chopped, green pepper, finely chopped, onion, finely chopped, stalk celery, finely chopped, margarine, garlic clove, crushed, red fresh chili pepper, finely chopped, yellow mustard seeds, coriander seeds, water, plain flour, chutney

potatoes, peeled (yellow , if possible), salt, lime juice (to taste), vegetable oil, chili, finely chopped (yellow aji), salt, pepper, mayonnaise, avocados, peeled, pitted and sliced, lemon juice, shrimp , headed, cooked, peeled, seasoned with salt and pepper, seafood cocktail sauce, white cheese, diced, lettuce

potatoes, peeled and cut into quarters, salsa, any kind, egg roll wraps, salt and black pepper, olive oil, cucumber, peeled, seeded, and diced, dried dill, yogurt

fresh spinach, chicken broth, fresh cheese filled spinach tortellini, cooked rice, whole chicken breasts, red bell pepper, sliced mushrooms, tarragon leaves, ground pepper, salt, freshly grated parmesan cheese

potatoes (about 12-13 ), butter, sour cream (light is okay), salt and pepper, frozen spinach, thawed and squeezed dry or 1 (10 oz) package fresh spinach, crumbled feta cheese , to taste, fresh minced garlic , to taste, grated parmesan cheese

sun-dried tomato, drained and chopped fine, prepared basil pesto, simply potatoes traditional mashed potatoes, all-purpose flour, salt, egg yolk, pot boiling water, fresh spinach, washed, stems removed, olive oil, salt, prepared alfredo sauce, grated parmesan cheese

squash , winter, butternut, dia) onions, potatoes, boiled, frozen spinach, marigold organic swiss vegetable bouillon powder, olive oil, garlic, cumin seed, mustard seed, yellow, nutmeg, ground, pepper, black, water