19461 roulades monterey filling Recipes

monterey jack cheese, grated, onion, chopped, garlic, minced, butter, tomatoes, oregano, salt, thyme, pepper, sliced mushrooms, flour, olive, sliced, cooked chicken, shredded, corn tortillas or 8 flour tortillas

monterey jack cheese, shredded, shrimp, drained well, sliced black olives, drained well, mayonnaise (not miracle whip), sliced green onion

monterey jack cheese, shredded, sliced black olives, diced green chilies, fresh cilantro, chopped fine, tomatoes, diced, green onions, chopped, italian salad dressing

monterey jack cheese, chicken breasts , cutlets, all-purpose flour, eggs, beaten, plain breadcrumbs, melted butter, minced parsley, dried marjoram, dried thyme, white wine

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.

egg, milk, soft bread crumbs, dried minced onion, salt, pepper, ground beef, monterey jack cheese, cut into 20 cubes, canola oil, spaghetti sauce, shredded monterey jack cheese

refrigerated crescent dinner rolls, brown sugar, walnuts or 1/2 cup pecans, butter, softened, cinnamon, semi-sweet chocolate chips, peanut butter, peanut butter chips, pie filling, mashed, powdered sugar, brewed coffee or 2 1/2 tsp milk or 2 1/2 tsp water or 2 1/2 tsp orange juice

minced onion, minced red bell pepper, minced garlic, minced bottled jalapeno, a pinch of ground cumin, vegetable oil, corn muffin, crumbled (about 1 cup), grated monterey jack, turkey cutlets (about 3/4 lb total), pounded 1/16 inch thick between sheets of dampened plastic wrap, chicken broth, white-wine vinegar

monterey jack cheese, shredded, monterey jack pepper cheese, shredded, mayonnaise, parmesan cheese, bell peppers, finely chopped, chives, chopped, garlic

monterey jack cheese, cubed, butter, at room temperature, flour, salt, ground red pepper, chopped walnuts

monterey jack cheese, flour, beer, chopped fresh cilantro, pickled jalapeno pepper, minced, garlic, minced, ground cumin, salt, white pepper

monterey jack cheese with peppers, shredded, shrimp, drained, sliced black olives, drained, mayonnaise, chopped green onions, tortilla chips

cream cheese and sour cream dough, unbleached all-purpose flour, granulated sugar, table salt, unsalted butter (2 sticks), chilled and cut into 1/4-inch pieces, cream cheese chilled and cut into 1/2-inch chunks, sour cream, fruit filling, granulated sugar, ground cinnamon, apricot preserves processed briefly in food processor to break up large chunks, raisins , preferably golden or 1 cup semichocolate chips, walnuts , chopped fine (about 2 cups), egg yolk -and-milk, egg yolks, milk

french bread, butter, garlic cloves, crushed, sesame seeds, sour cream, cubed monterey jack cheese, grated parmesan cheese, parsley flakes, lemon pepper, artichoke hearts, drained and coarsely chopped, shredded cheddar cheese, tomato , slices, fresh parsley

monterey jack cheese , shredded (about 2 cups), queso fresco , crumbled (about 1 cup) (see note ), minced fresh cilantro leaves, scallions , sliced thin, juice from 1 lime, chili powder, salt and ground black pepper

chicken breasts, boneless, skinless, fresh, monterey jack pepper cheese (monterey jack cheese with jalapenos, not shredded), eggs, beaten or 3/4-1 cup egg substitute, picante sauce or 1/4 cup salsa (not chunky) or 1/4 cup taco sauce, salt, panko breadcrumbs, chili powder, ground cumin, garlic salt, dried oregano, butter (or less ), sliced avocado, tomatoes, sour cream , and, salsa