89 very filled Recipes

pudding filling, stale bread, cut into pieces (i used white bread , and filled a loaf pan 2/3 up), milk, eggs, sugar, salt, vanilla, red food coloring (or whatever color you prefer or none at all ), dough, all-purpose flour, rapidrise yeast, salt, very warm water (120o to 130of), oil, egg glaze (beaten 1 egg white plus 1 tbsp water)

sugar cookie recipe, after trying over 50 sugar cookie recipes , i found this 1 to be my absolute favorite. i love this basic sugar cookie recipe for many reasons. it taste great. it is simple with few ingredients. it will maintain it s shape which makes the dough ideal for molding. you must chill the dough for a couple hours (or overnight is great) or it will be very sticky to work with., butter, softened, cream cheese, softened, sugar, egg, vanilla, all purpose flour, in large mixer bowl combine all cookie ingredients , except flour., beat at medium speed , scraping bowl often until creamy., reduce speed to low ; add flour. beat, scraping bowl often, until well mixed., divide dough into 2 equal portions; wrap in plastic wrap and refrigerate unitl firm (at least 2 hours)., heat oven to 350o. roll out on lightly floured surface or parchment paper. bake for 7 to 10 minutes or until edges are very lightly browned. remove from cookie sheets; cool completely., url : cookiedecorating.com, chocolate cut-out recipe, yummy! crisp chocolate cut-outs with a brownie-cookie type flavor. this dough should be chilled for an hour or two (or overnight) or it may be sticky to roll., butter, sugar, egg, vanilla, all purpose flour, unsweetened cocoa, baking powder, baking soda, salt, in large mixer bowl beat butter , sugar, egg and vanilla until well blended. in medium bowl, stir together flour, cocoa, baking powder, baking soda and salt; add to butter mixture and blend well., refrigerate dough about 1 hour or until firm enough to roll., preheat oven to 325o. on lightly floured surface or parchment paper, roll out dough. bake 5 to 7 minutes or until no indentation remains when touched., cookie sheets ; cool completely., url : cookiedecorating.com, run sugar, run sugar icing is the classic cookie icing. it is a smooth textured icing that forms a very hard crust. it is made by taking royal icing at it s fluffiest form and adding water to make it flow. when it dries, you can stack the cookies. this type of icing takes several hours to dry. the icing has a simple, flavor with some crunch., powdered sugar, meringue powder, gum arabic, cream of tarter, water, water, first , mix-up royal icing (use this recipe or follow instructions on the commercial royal icing), in small mixing bowl, combine water, meringue powder and cream of tarter., beat until stiff peaks form ., in separate bowl, combine powdered sugar and gum arabic. mix thouroughly, then add to meringue., beat on low , then medium speed until stiff peaks form. after the royal icing has been mixed, divide the mixture into several small containers and cover with wet towel. add a small amount of water to each batch until it us just barely fluid, not watery. test consistency by dropping a small amount from spoon onto waxed paper. it should smooth itself in about 10 seconds. if it runs too much, add more powdered sugar. if it is too thick, add a bit more water., remember : keep this icing covered when you are not using it. it dries out quickly. place the icing in a bag with a tip #3 or #4. outline the area to be covered. quickly fill in the outline. if the icing is running off the cookie, too much water was added to the royal icing. if the icing is not smooth, add a bit more water to the royal icing. when icing crusts, pipe adjoining color. for added dimension or outlining, allow icing to harden (several minutes) and pipe on the top., royal icing, is probably the most popular icing that cookie decorators use. it is preferable because it holds up very well if the cookies need to be stacked, shipped, stored, etc.. royal icing can be made into a very nice glaze and also works great for very fine detail work. the biggest problem with royal icing is that it dries hard as a rock, and also tends to dry out the cookies more than a buttercream icing would. the drying rock-hard isn tsp a big deal if you are doing a cookie that has a thin layer of glaze and some basic outlines or decorations, but if you need a cookie to have thick piping, the thick decorations would almost be impossible to eat in royal icing., meringue powder, powdered sugar, water, vanilla extract (use clear vanilla if you want a pure white icing), almond extract, beat all ingredients together until stiff peaks form (about 10 minutes). to vary the consistency, add water to thin and add powdered sugar to thicken.

ingredients for standard pie pastry, all purpose flour, salt, chilled shortening (such as crisco ), very cold water 6 tbsp, homemade cherry filling for turnovers, this filling can also be used over cheese cakes , and as cake fillings., home cooked or canned sour cherries, with juices drained and reserved., white sugar, cornstarch, cherry juice, egg wash (optional)

bake & rise batter, all-purpose flour, pk rapid rise yeast, sugar, salt, butter, melted, very warm milk (120* to 130* f), egg, room temperature, almond extract (optional), cherry filling, pitted cherry pie filling , in heavy syrup, drained, streusel topping, all-purpose flour, sugar, butter, softened

cream filling, milk, divided, granulated white sugar, divided, all purpose flour, egg yolks, dark rum, pure vanilla extract, unsalted butter, cut into small pieces, cream cheese or mascarpone, ladyfingers, crisp ladyfingers, coffee soaking syrup, very strong brewed coffee or espresso, granulated white sugar, dark rum, cocoa powder for garnishing, semisweet chocolate

taco meat filling, ground beef, taco seasoning, batter, all-purpose flour, masa corn flour or corn meal, yeast, sugar, salt, milk, very warm (120 degrees f to 130 degrees f), corn oil, egg, shredded cheese, mexican-style, tortilla chips, partially crushed

taco meat filling, ground beef, taco seasoning, batter, mazola pure cooking spray, all-purpose flour, masa corn flour or corn meal, rapidrise yeast, sugar, salt, very warm milk (120 degrees f to 130 degrees f), mazola corn oil, egg, chunky salsa, shredded mexican-style cheese, corn chips, partially crushed

butter crust (pate brisee), all-purpose flour, plus extra for rolling, unsalted butter, very-cold, cut into 1/2 inch cubes, kosher salt, granulated sugar, ice water, crumb topping, unsalted butter, softened, all purpose unbleached flour, walnuts, brown sugar, cinnamon, kosher salt, triple berry filling, hulled & halved strawberries (or quartered if large), blackberries, raspberries, zest of 1 lemon, granulated sugar, minute tapioca

cuccidati (italian fig and date bar cookies), margarine, granulated sugar, eggs, rind of 1 orange, orange juice, flour, baking powder, vanilla extract, string of figs, raisins, brown sugar, walnuts, dates, orange, cinnamon, whiskey, black pepper, water, powdered sugar, butter, orange juice, preheat oven to 375 degrees f., crust: in large bowl, cream together first 3 ingredients. add orange juice and orange rind. in separate bowl, combine flour and baking powder. add to creamed mixture along with vanilla., filling: prepare several days ahead of time. in a food grinder , grind figs and raisins. in large saucepan, simmer raisins and figs with brown sugar and water for 15 minutes. grind walnuts, dates, and orange. stir into hot mixture along with cinnamon, black pepper, and whiskey. remove from stove, mix well, cover, and let mellow for 3 days., roll dough into 3-inch wide strips on pastry cloth. lay filling down the center and wrap dough to form a long sausage-like" cookie. roll back and forth until crust seems very thin. cut in diagonal about every 1 1/2 inches. place on cookie sheet close together and bake for 10-13 minutes. cookies should be barely brown. cool and store in tins 5 days, then frost., frosting: in medium bowl, mix together margarine and powdered sugar until well blended. add enough juice to make a thick glaze. top cookies with a thin coat. let frosting dry a couple of hours then store in tins as follows., store : line tins with foil, place a layer of cookies, then a layer of wax paper (not plastic wrap). keep repeating, ending with foil and then the lid.

refrigerated pie crust , softened as directed on box, cream cheese, softened, caramel topping, powdered sugar, chocolate-covered toffee bits, instant coffee granules, water, whole milk, very cold (may not use the whole cup), chocolate flavor instant pudding and pie filling mix, caramel topping, chocolate-covered toffee bits

boneless skinless chicken breasts, a good ground cinnamon (i used vietnamese because it s the best), salt & pepper for the chicken, baby swiss cheese slice (sliced very thin), hickory smoked thin sliced bacon (brought to room temperature), cilantro leaf, finely chopped, toothpicks (optional), laughing cow original cheese, canned artichoke heart , coarsley chopped (unmarinated, use 10 pre-quartered pieces), salt, for filling, pepper, for filling

cooked long-grain rice (must be 3 cups measured after cooking, and completely cooled), chopped pecans, cream cheese, softened, divided, cherry pie filling or 1 (21 oz) can strawberry pie filling, icing sugar (confectioners), frozen cool whip topping, thawed and divided, jell-o instant coconut cream pudding mix or 1 (170 g) box vanilla instant pudding mix, very cold milk, flaked coconut, toasted

scant tbsp or 1 (1/4-oz) package active dry yeast, warm water (about 110 degrees f), heavy cream, egg yolks, egg white, granulated sugar, salt, ground cardamom, unbleached all-purpose flour, unsalted butter, very cold, apple pecan filling , recipe follows, egg white, sliced almonds, granulated sugar, partial to granny smith apples because i like their tart flavor and they keep their shape during baking, light brown sugar , packed, chopped, peeled and cored granny smith apples, chopped pecans, unsalted butter, melted, ground cinnamon

taco meat filling, ground beef, taco seasoning, batter, ap flour, corn meal, rapid rise yeast, sugar, salt, very warm milk, corn or vegetable oil, egg, shredded cheese (your choice ), partially crushed corn chips, chunky salsa

cake batter, butter, sugar, cream cheese, all-purpose flour , sifted, eggs, vanilla extract, baking powder, salt, buttermilk, cream together sugar , butter and cream cheese, add eggs, blending well after each egg. blend flour , baking powder, and, salt alternately with buttermilk, blend in vanilla extract. pour, into three prepared cake pans. bake in a preheated oven at 350, degrees for 30 minutes or till toothpick come out clean. turn, layer out of pans to cool completely before frosting., cream cheese filling;( optional,but very good !), sugar, cream cheese, vanilla extract, blend cream cheese and sugar together well then add vanilla, caramel frosting, butter, brown sugar, whipping cream, powdered sugar, vanilla extract, melt butter in saucepan , add brown sugar, cook over low heat, stirring constantly , until sugar dissolves.(do not boil). remove, heat, stir in whipping cream . and powdered sugar and, vanilla. beat at high speed with electric mixture until frosting, is spreading consistency, (can double recipe ), note -can make cake in tube pan and use icing on top

pastry, flour, veg. oil, potatoes,boiled, onion,chopped, green chilis,very finely chopped, oil, ginger,grated, garlic,crushed, coriander seed, cilantro,finely chopped, tumeric, garam masala, red chili powder, salt, meat filling, ground meat (either lamb or beef), cumin seed, whole cardamon pods, oninon,cut in small dice, oil, garlic clove,crushed, ginger paste, curry powder, salt and pepper to taste

jell-o cheesecake flavor instant pudding and pie filling mix, jell-o apricot gelatin, jell-o orange flavor gelatin, boiling water, boiling water, very cold water, cold skim milk

unsalted butter room temperature, sugar, eggs, cocoa, salt, vanilla, buttermilk, cake flour, white vinegar, baking soda, cream cheese filling and frosting , recipe follows, cream cheese at room temperature, unsalted butter at room temperature, powdered sugar, vanilla, make sure the oven is preheated to correct temperature., always level cakes before stacking them ., make sure the cakes have cooled completely to room temperature before frosting., check icing to be sure it is very smooth., try a variety of different decorating tips available at craft and specialty stores to create interesting effects with your icing., practice using your pastry bags before you attempt writing on your cake, melted chocolate is great to write with.