203476 rosemary filled cheeses borlenghi 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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lean ground beef, onion, chopped finely and10 Morelean ground beef, onion, chopped finely, minced fresh rosemary or 1/2 tsp dried rosemary, parsley, finely chopped, garlic cloves, minced, salt, pepper, grated romano cheese or 1/4 cup parmesan cheese, equal amount of breadcrumbs if you are using them, egg, beaten, red wine, olive oil, fresh rosemary (to garnish ) or parsley (to garnish)25 min, 12 ingredients
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unsalted butter, minced shallots or 1/4 cup onion and23 Moreunsalted butter, minced shallots or 1/4 cup onion, minced garlic cloves, chopped fresh thyme or 1/2 tsp dried thyme, salt, fresh ground pepper, chicken stock, lemon juice (fresh ), red potato, sliced in 1/8 inch slices, garlic cloves, minced, choplped fresh oregano or 1/2 tsp dried oregano, chopped fresh rosemary or 1 tsp dried rosemary, crushed, fresh ground pepper, kosher salt, olive oil, garlic clove, minced, soy sauce, kosher salt, olive oil, boneless skinless chicken breast, pizza dough, shredded mozzarella cheese, chopped fresh rosemary, chopped fresh oregano, chopped fresh parsley1 hour 20 min, 25 ingredients
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rigatoni pasta, cooked and drained, olive oil and12 Morerigatoni pasta, cooked and drained, olive oil, garlic cloves, chopped, lamb , cut ino thin strips, yellow bell pepper , cut into strips (or red bell pepper), dry white wine or 1/4 cup chicken stock, crushed tomatoes, fresh rosemary, heavy cream, salt & pepper, to taste, shredded parmesan cheese (freshly shredded parmigiano-reggiano is the best), chopped fresh rosemary, chopped fresh sage, chopped fresh oregano30 min, 14 ingredients
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tiny red potatoes , cut into 1/4 inch thick slices and10 Moretiny red potatoes , cut into 1/4 inch thick slices, fresh asparagus spear , cut into 1/2 inch pieces, nonstick cooking spray or cooking oil, fat-free liquid egg product (egg beaters) or 6 eggs, snipped parsley, snipped fresh rosemary or 1/2 tsp dried rosemary, crushed finely, onion powder, salt, pepper, tomato, seeded and coarsely chopped, parmesan cheese (finely shredded or grated )30 min, 11 ingredients
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Rosemary Chicken Breasts, Brown Butter and Balsamic Ravioli, Warm Spinach Salad with Pancetta and Sweet Vinaigrette (Rachael Ray)boneless, skinless chicken breast , 6 to 8 oz each and18 Moreboneless, skinless chicken breast , 6 to 8 oz each, balsamic vinegar , eyeball it, just enough to coat chicken lightly, extra-virgin olive oil, stems rosemary, leaves stripped and chopped , about 2 tbsp, salt and coarse black pepper, garlic , cracked away from skin with a whack against the flat of your knife, fresh ravioli, any flavor filling, butter, cut into small pieces, balsamic vinegar, handfuls grated parmigiano-reggiano, salt and pepper, chopped flat-leaf parsley , a couple of handfuls, pancetta, chopped, extra-virgin olive oil , 2 turns of the pan, shallot, finely chopped, sugar, balsamic vinegar , eyeball it, flat-leaf spinach, salt and pepper30 min, 19 ingredients
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Cheese Tortellini Pasta Saladbalsamic vinegar, chopped dried tomatoes and8 Morebalsamic vinegar, chopped dried tomatoes, chopped fresh or dried rosemary, sugar, salt, pepper, olive oil, refrigerated cheese-filled tortellini, cooked, rinsed, and drained, grape tomatoes, cut in half, minced red onion10 ingredients
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Filling Meat Pierecipe pastry for a 9 inch double crust pie, vegetable oil and12 Morerecipe pastry for a 9 inch double crust pie, vegetable oil, beef tenderloin, cubed, butter, minced garlic, onion, peeled and minced, chopped fresh dill weed, dried rosemary, crushed, chopped fresh sage, salt, milk, all-purpose flour, whole kernel corn, drained, green beans, drained1 hour 10 min, 14 ingredients
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Cheese Filled Ravioli with Vegetable Sauce (Michele Urvater)olive oil 1 small can (10 1/2 oz) and7 Moreolive oil 1 small can (10 1/2 oz), minced red onion cannellini beans, drained, minced red bell pepper salt and pepper to taste, minced fennel or celery 3 tbsp minced fresh basil, diced plum tomatoes or or parsley, drained canned plum tomatoes 12 oz cheese filled ravioli, garlic , minced freshly grated parmesan cheese to taste, dried basil and thyme30 min, 8 ingredients
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Rosemary Stuffed Goat Cheese Beef Tenderloindijon-style mustard, olive oil, snipped fresh rosemary and6 Moredijon-style mustard, olive oil, snipped fresh rosemary, garlic cloves, mince, salt, black pepper, center cut beef tenderoin roast, log garlic and herb goat cheese, cut crosswise into 8 sliceds (chevre) or 4 -6 oz half of an 8 oz tub cream cheese spead with chive and onions, rosemary, snipped50 min, 9 ingredients
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Filled Popover Puffs With Ham-asparagus Fillingwater, margarine or 3 tbsp butter, bisquick baking mix and11 Morewater, margarine or 3 tbsp butter, bisquick baking mix, eggs, cut frozen asparagus, margarine or 1/4 cup butter, bisquick baking mix, dry mustard, salt, pepper, milk, shredded cheddar cheese or 1 cup american cheese (4 ozs.), sliced mushrooms, cubed fully cooked smoked ham55 min, 14 ingredients
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Roast Beef, Arugula, and Blue Cheese Sandwiches on Homemade Rosemary Focaccia Bread with Roasted Red Bell Pepper Dressing (Emeril Lagasse)rosemary focaccia bread , recipe follows and21 Morerosemary focaccia bread , recipe follows, roasted red bell pepper dressing , recipe follows, arugula, stems removed, rinsed and patted dry, very thinly sliced rare roast beef, red onion, very thinly sliced, maytag blue cheese, extra-virgin olive oil, active dry yeast, sugar, warm water (about 110 degrees f.), bread flour (or more as needed), fine salt, chopped fresh rosemary, kosher salt, red bell pepper, extra-virgin olive oil, minced shallots, minced cilantro, chiffonade fresh basil leaves, balsamic vinegar, salt, freshly ground white pepper1 hour 35 min, 22 ingredients
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Rosemary Riceonion chopped, garlic minced, olive oil and6 Moreonion chopped, garlic minced, olive oil, reduced sodium chicken or vegetable broth 14 1/2 oz, water, uncooked long grain rice, minced fresh rosemary or 1 tsp. dried rosemary, crushed, pepper, parmesan cheese shredded9 ingredients
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