11508 tammy pink stuff filling Recipes

butter , softenend, sugar, pink paste food coloring, eggs, vanilla extract, all-purpose flour, baking powder, baking soda, salt, buttermilk (i used 1 cup milk plus 1 tbsp of vinegar), white chocolate chips, butter, heavy whipping cream, pink coarse sugar and edible glitter

lychees in syrup, undrained, crushed ice, unsweetened pink grapefruit juice, vodka, pink grapefruit sections

cranberry juice concentrate, frozen pink lemonade concentrate, chilled burgundy wine, club soda, chilled, pink champagne, chilled, ice cube (plain or fancy)

lychees in syrup, undrained, crushed ice, unsweetened pink grapefruit juice, vodka, pink grapefruit sections

water, divided, sugar, pink grapefruit juice, frozen pink lemonade concentrate, thawed, maraschino cherry juice, orange or lemon slices and maraschino cherries, optional

butter, softened, sugar, pink paste food coloring, eggs, vanilla extract, king arthur unbleached all-purpose flour, baking powder, baking soda, salt, buttermilk, white baking chips, heavy whipping cream, butter, pink coarse sugar and sugar pearls

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.

fresh pink grapefruit juice, fresh or frozen blueberries, white sugar , or to taste, vodka (optional)

frozen pink lemonade concentrate, gin, vanilla ice cream, frozen strawberries, crushed ice

sweetened condensed milk, frozen pink lemonade concentrate, thawed, prepared graham cracker crusts

pink grapefruits, olive oil, minced shallot, soy sauce, honey, asian sesame oil, grated peeled fresh ginger, coriander seeds, cracked, avocado, halved, pitted, peeled

champagne vinegar, honey, extra-virgin olive oil, heads of belgian endive , halved lengthwise, cut lengthwise into thin strips, head of butter lettuce , leaves torn, sliced fresh fennel bulb, pink grapefruits, sectioned, parmesan cheese, shaved with vegetable peeler

frozen pink lemonade concentrate, thawed, pink champagne (good quality ), sprite or 3 (2 liter) bottles other carbonated lemon-lime beverage, chilled

white cake mix, pink lemonade , drink powder (or more), eggs, vegetable oil, water, grated lemon zest, sugar, unsalted butter, softened, frozen pink lemonade concentrate (or more ), vanilla, grated lemon zest

butter, softened, sugar, pink paste food coloring, eggs, vanilla extract, all-purpose flour, baking powder, baking soda, salt, buttermilk, white chocolate ganache, white baking chips, butter, heavy whipping cream, pink coarse sugar and edible glitter

warm water (110 degrees f/45 degrees cup), unflavored gelatin, white sugar, frozen pink lemonade concentrate, thawed, evaporated milk, angel food cake

rice vermicelli, onion, canola oil, chopped zuchini, green peas, stalk of celery, soy milk, pink salmon, soy sauce, curry powder, turmeric powder, warm water