10223 prune filling for hamentashen Recipes
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meat filling for polish dumplings and41 Moremeat 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.42 ingredients
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shortening, white sugar, eggs, prunes, cooked and chopped and13 Moreshortening, white sugar, eggs, prunes, cooked and chopped, all-purpose flour, buttermilk, baking soda, baking powder, ground cinnamon, ground nutmeg, salt, butter, egg yolk, sugar, unsweetened cocoa powder, ground cinnamon, strong brewed coffee17 ingredients
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garlic, minced, pitted prunes, halved, green olives and10 Moregarlic, minced, pitted prunes, halved, green olives, capers, with liquid, olive oil, red wine vinegar, bay leaves, dried oregano, salt and pepper to taste, whole chicken, skin removed and cut into pieces, brown sugar, dry white wine, chopped fresh parsley, for garnish1 hour 15 min, 13 ingredients
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Hamentashen Cookies Israeli Recipeflour, sugar, egg yolks, vanilla extract, orange zest and5 Moreflour, sugar, egg yolks, vanilla extract, orange zest, salt, unsalted butter, brandy, poppy seed filling, milk45 min, 10 ingredients
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Prune and Nut Cake Fillingcooked prune, pitted, orange marmalade and2 Morecooked prune, pitted, orange marmalade, nuts, minced (your choice ), lemon juice (fresh is best )10 min, 4 ingredients
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Fillings for Kolacemilk, ground poppy seed, sugar, white syrup (karo), salt and11 Moremilk, ground poppy seed, sugar, white syrup (karo), salt, almond extract, butter, prune, water, sugar, vanilla, cinnamon, dry curd cottage cheese, white sugar, egg yolk, vanilla1 hour , 16 ingredients
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Prune Plum Nut Breadbutter or 1 cup margarine, softened, sugar and10 Morebutter or 1 cup margarine, softened, sugar, vanilla extract, eggs, flour, salt, cream of tartar, baking soda, plain yogurt, grated lemon rind, fresh prunes, diced or 2 cups dried prunes, soaked and diced, chopped nuts55 min, 12 ingredients
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Warm Apple Prune Crumbleprune juice, honey, cornstarch, water, butter, cinnamon and7 Moreprune juice, honey, cornstarch, water, butter, cinnamon, granny smith apples, peeled , cord, and cut into 1/2 inch chunks, pitted prunes, quartered or 3/4 cup dates, flour, sugar, baking powder, butter, softened, vanilla ice cream (optional)1 hour 30 min, 14 ingredients
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Brandy and Prunes Sauce For Pork Chopsprunes, brandy, grapeseed oil, shallots, unsalted butter5 ingredients
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