15271 scandinavian applesauce filling Recipes

applesauce, vegetable oil, molasses, salt, natural bran, whole wheat flour, bread flour, yeast

applesauce, pineapples , crusted, marshmallows, pecans, chopped, orange jell-o

applesauce, baking soda, whole eggs, butter or cooking oil, sugar, cinnamon, allspice, salt, flour, raisins, pecans

applesauce, bread, butter, softened, sugar, ground cinnamon

butter, breadcrumbs, sugar, cinnamon, applesauce, divided, butter , cut into pieces

applesauce (can or jar), apple pie filling (1 can), fried apples (1 can it can be found next to apple sauce)

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.

strawberry gelatin or 1 (3 oz) package cherry gelatin or 1 (3 oz) package wild cherry gelatin, boiling water, applesauce or 1 1/4-1 1/2 cups cinnamon , chilled (a small jar usually works just fine), firm-sweet apple, cored and cut into 1/2 inch chunks (such as fuji; use more or less according to size and preference) (optional)

unsalted butter, softened, granulated sugar, light brown sugar, pink applesauce or bottled applesauce, mcintosh apples (about 8), cored and quartered, fresh lemon juice, sugar, egg, all-purpose flour, baking soda, cinnamon, freshly grated nutmeg, vanilla extract, old-fashioned rolled oats, raisins, chopped and tossed in all-purpose flour to coat them, light brown sugar, unsalted butter, milk

ground beef, soft breadcrumbs, egg, chopped onions, applesauce, dijon mustard, pepper, applesauce, brown sugar, vinegar, dijon mustard

soft breadcrumbs (approx. 1 1/2 slices of bread), applesauce, ground beef, egg, beaten slightly, celery, chopped fine, onions, chopped fine, dijon mustard, salt, pepper, applesauce, brown sugar, vinegar, mustard

applesauce, cottage cheese, egg, vegetable oil, honey, whole wheat flour, white flour, toasted wheat germ, baking powder, baking soda, ground cinnamon, raisins

applesauce, egg, beaten, all-purpose flour, divided, whole wheat flour, baking soda, sugar, salt, raisins, shortening, melted

applesauce, approximately 3/4 cup ground cinnamon, ground nutmeg, ground allspice, straw or wooden skewer

all-purpose flour, salt, butter, powdered sugar, grated lemon rind, pure vanilla extract, egg, light cream or 1 tbsp half-and-half, applesauce, grated lemon rind, chopped walnuts or 1/2 cup pecans, pure vanilla extract, powdered sugar

mayonnaise, ketchup, chili sauce, horseradish ., sweet gherkin pickle, chopped parsley, ground chuck, ground sirloin, egg, worcestershire sauce, ground allspice, mustard, salt, pepper, sauerkraut, approximately 1-inch thick) slices rye bread, swiss cheese, cole slaw , applesauce, cold beer as an accompaniment

cinnamon, nutmeg, coarse sugar , i use sugar in the raw crystals, refrigerated sugar cookie dough, cut in half, unsweetened applesauce , i use 2 200ml applesauce fruit cups