13651 super filling cannellini Recipes

flaky type refridgerator biscuits, almond pie filling (i used baker s) - note: i did not use almond paste, egg - beaten, sliced almonds, granulated sugar

streusel filling, butter recipe cake mix, divided, brown sugar, cinnamon, chopped pecans, cake, eggs, sour cream (can use fat free), water or soda of choice. (diet or regular) orange would make it flavorful., sugar, powdered sugar to sprinkle on top..about 1/4 cup.

olive oil, yellow onion, diced, fennel, diced, stalk celery, diced, italian sausage, sliced, garlic cloves, minced, fresh sage, chopped, fresh rosemary, chopped, dry sherry or 1/2 cup white wine, chicken stock, cannellini beans , soaked overnight and drained or 2 (15 oz) cans , rinsed and drained

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.

canned cannellini beans, garlic, crushed, kielbasa sausage, sliced thin, onion , slivered, leaves kale, rinsed and sliced, chopped fresh parsley, chopped fresh thyme, grated parmesan cheese

johnsonville mild italian sausages, dried cannellini beans , sorted and rinsed, water, fresh sage leaves, divided, roma tomato, cored and cut in half, olive oil, garlic, minced, chopped onion, chopped carrots, chopped celery, red pepper flakes, crushed tomatoes, salt, pepper, chicken stock, mascarpone cheese

sugar, cool whip, cream cheese, graham cracker crust (homemade or store bought ), cherry pie filling

cheesecake flavor instant pudding and pie filling (4 servings), french vanilla instant pudding (4 servings), whole milk or 4 cups half-and-half cream, ladyfingers, coffee liqueur or 1/4 cup brandy, strong coffee, room temp (expresso or french press), heavy cream , whipped, vanilla extract, cocoa powder , for decaration

peach pie filling, mandarin oranges, drained, pineapple tidbits, drained, maraschino cherries, drained, bananas, cut up

canned biscuits, pie filling (apple, peach, cherry, etc.), oil for frying

fruit pie filling (21 oz), cake mix (14.25 oz), marshmallows (about 4 cups)

yellow cake mix, butter, melted, cherry pie filling, crushed pineapple

extra-virgin olive oil , plus more to taste, garlic, quartered, shrimp, peeled and deveined, cooked (or rinsed and drained canned) cannellini beans, chopped red onions, fresh rosemary, balsamic vinegar , plus more to taste, kosher salt and freshly ground black pepper, chopped fresh basil leaves

no-boil lasagna noodles, ground chuck (chili grind), yellow onion, chopped, celery & leaves, chopped, garlic cloves, minced, red bell pepper, chopped, dried basil, dried oregano, mushrooms, sliced, ragu pasta sauce (super chunky mushroom style), chicken stock or 1 cup water, philadelpha creame cheese, room temp, ricotta cheese, room temp, mozzarella cheese, shredded

zucchini, finely grated (about 2 cups), chocolate fudge cake mix (recommended : betty crocker super moist, ground cinnamon, egg, egg whites, plain nonfat yogurt, applesauce, soft silken tofu, instant chocolate fudge pudding (recommended : jell-o), ground cinnamon, topping (recommended: cool whip lite ), garnish: chocolate sauce , confectioner s sugar, cocoa powder

unpeeled large) shrimp, olive oil, divided, dry white wine, water, clam juice, chopped onion, tomato paste, garlic cloves, minced, chopped fresh thyme, salt, crushed red pepper, diced tomatoes, undrained, cooked cannellini beans, chopped fresh flat-leaf parsley

olive oil, red bell pepper, chopped, minced fresh sage leaves, garlic clove, minced, a 19-oz can cannellini beans, rinsed and drained, celery rib, cut crosswise into 1/4-inch-thick slices, red wine vinegar

dried white beans , such as cannellini or great northern (4 3/4 cups), picked over and rinsed, boneless pork shoulder, trimmed and cut into 11/2-inch pieces, water, turkish bay leaves or 1 california, dried oregano, onions, chopped, chopped garlic, chopped rosemary, tomatoes, halved, olive oil, sugar, flat-leaf parsley (from 3 bunches), very coarsely chopped, extra-virgin olive oil for drizzling