13687 spelt puffs filling Recipes

instant yeast, milk, warmed to a touch above body temp, brown sugar, white flour (plus more for kneading), spelt flour, dark rye flour, salt, margarine

rice milk, white sugar, canola oil, salt, spelt flour, bread machine yeast

uncooked spelt (farro), rinsed and drained, water, chopped fresh mint, chopped fresh parsley, minced red onion, fresh lemon juice, olive oil, salt, freshly ground black pepper, navy beans, rinsed and drained, artichoke hearts, drained and chopped

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.

puff, water, butter, all-purpose flour, eggs, cream cheese, softened, cold milk, instant chocolate pudding mix, milk chocolate flavored topping, caramel topping, almonds

sheet frozen puff pastry, thawed, cream cheese, cubed, butter, ground cinnamon, vanilla extract, cream cheese frosting

sheet pepperidge farm puff pastry, caramel topping, blanched sliced almonds or coconut

egg white, soymilk, oil, vanilla, honey, spelt flour, ground flax seeds, salt, baking soda, baking powder, chopped apples

spelt , whole kernels, onion, chopped, vegetable oil, water, salt and pepper, lipton onion soup mix, spicy meat , i use salami or 1/2-1 lb smoked sausage, chopped

softened butter or canola oil, raw, unrefined , granulated sugar, organic unsweetened applesauce, eggs, orange juice, vanilla, spelt flour, baking powder, grated orange peel, salt, fresh blueberries

skim milk or rice milk, granulated sugar, canola oil, salt, spelt flour, bread machine yeast

water (i never warm the ), yeast, oil, honey, whole spelt flour, salt

spelt flour, barley flour, baking powder (i use rumford), baking soda, salt, mild honey, buttermilk, fresh thyme leaves (recipe uses dried ), snipped chives (i added this ), eggs, flavorful olive oil (original recipe had 1/4 cup), grated romano cheese, divided use (or any sharp and flavorful cheese. original recipe used half the amount)

uncooked spelt, vegetable oil, minced fresh onion, garlic cloves, minced, sliced carrot, red bell pepper , cut into 1/2-inch strips, skinless, boneless chicken breasts , cut into pieces, sesame oil, freshly ground black pepper, low-sodium soy sauce, sliced green onions

brown sugar, white sugar, oil, whole egg, whole egg whits only, vanilla, baking soda, salt, cinnamon, spelt or wholewheat flour, choco chip

uncooked spelt or wheat berries, boiling water, dried porcini or shiitake mushrooms (about 3/4 oz), chopped fresh parsley, garlic cloves, minced, olive oil, divided, sliced leek (about 3 large), vegetable stock or canned vegetable broth, dry white wine, tomato paste, hot cooked farfalle (about 1 cup uncooked bow tie pasta), salt, black pepper, grated fresh parmesan cheese

puff pastry sheet (from 1 17 1/4-oz package frozen s), thawed, an egg wash made by beating 1 large egg yolk with 1 tsp water, chilled stilton cheese, quince jam