72 bowl cool Recipes

beef suet (may substitute vegetable oil), lean beef , preferably stewing meat, ancho chile pods, boiled 5 minutes, cooled, stemmed, seeded and chopped, reserved in cooking water (may substitute 3 to 6 tbsp chili powder or ground chile), oregano, crushed cumin seed, salt, cayenne pepper, tabasco sauce, minced garlic cloves, to taste, extra ancho chile pods, stemmed and seeded (but not chopped), for extra seasoning if desired, masa harina or cornmeal

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.

chocolate cake , 13 x 9-inches, cooled, cut in bite size cubes (save the rest for later), chocolate instant pudding, prepared (i had to put in a package weight, just use any 4 serving size pudding box, the kind with sugar will weig), liqueur, divided (kahlua or frangelico, amaretto, goldschlager, whatever you prefer), cool whip , defrosted, chocolate toffee candy bar, shattered (skor)

cold milk, jell-o chocolate flavor instant pudding & pie filling, tub thawed cool whip whipped topping, x 9 inch) pan baked brownie layer, cooled, cut into 1-inch cubes, raspberries

cream cheese, softened, cold milk, instant vanilla flavor pudding and pie filling, vanilla wafers, brewed coffee, cooled, divided, semi-sweet chocolate baking squares, coarsely grated, fresh raspberry

cream cheese, softened, cold milk, vanilla instant pudding, vanilla wafers, brewed strong coffee, cooled, divided, semi-sweet chocolate, coarsely grated

duncan hines butter cake mix, instant vanilla pudding, cherry pie filling, cartons cool whip, pineapple, sliced bananas, chopped pecans, maraschino cherry

pillsbury moist supreme reduced-sugar yellow cake mix, diced strawberry, bananas, sliced, jello fat-free sugar-free vanilla pudding, cool whip lite, chopped pecans (for topping , and or layering in cake) (optional)

cake mix (yellow or white work best ), eggs (or as called for by your cake mix), oil (or as called for by your cake mix), water (or as called for by your cake mix), crushed pineapple, cherry pie filling, jello instant vanilla pudding mix, milk (mix with instant pudding mix), cool whip, nuts, chopped

brown sugar, eggs, butter, melted and cooled, orange juice, orange zest, vanilla extract, cinnamon, allspice, nutmeg (freshly grated , if possible), salt, all-purpose flour, baking soda, carrots, shredded and drained (from 2-3 large carrots)

cool whip free, sugar-free jello (1 large box or 2 small boxes), diet soda (see flavor combos above)

pkg cream cheese, softened, cold milk, vanilla flavor instant pudding & pie filling, tub cool whip whipped topping, thawed, divided, niilla wafers, brewed strong coffee, cooled, divided, semi-sweet baking chocolate, coarsely grated, fresh raspberries (optional)

philadelphia cream cheese, softened, cold milk, jell-o vanilla instant pudding & pie filling, tub (8 oz) cool whip whipped topping, thawed, divided, nilla wafers, brewed strong coffee, cooled, divided, semi-sweet baking chocolate, coarsely grated, fresh raspberries

yellow cake mix (option, can use angel food cake or lb cake), crushed pineapple, drained, fresh strawberries, sliced, bananas, sliced, vanilla instant pudding mix, milk, sweetened condensed milk, cool whip, cool whip

instant chocolate pudding (and milk to make the pudding), tub of cool whip, devils food cake mix (and necessary ingredients to make the cake), skor english toffee bits

yellow cake mix, prepared and baked, two 3-1/2 oz. package. instant vanilla pudding mix , prepared per box instructions, crushed pineapple, drained, bananas, sliced, strawberries (crush 1 pint, slice 1 pint, and mix both together), contained cool whip (thawed ) or fresh whipped cream

cherry pie filling, crushed pineapple, drained, eagle brand, i large carton cool whip, chopped pecans (optional), coconut (optional), maraschino cherries for garnish

boiling water, jell-o lemon flavor sugar free gelatin, cold water, thawed cool whip light whipped topping, fresh grapefruit section, halved, fresh orange section, halved