173093 filled dumplings basil sauce Recipes

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.

light soy sauce, dark soy sauce, red wine vinegar, hot chili oil, minced fresh ginger root, white sugar, garlic, chopped, minced green onion , or to taste

margarine, flour, salt, pepper, fresh basil or 1 tsp dried basil, milk, eggs, mozzarella cheese, shredded

fresh basil leaves or 1 -2 tbsp dried basil, garlic, chunky tomatoes, sour cream or 1/3 cup fat free (i use fat free), lemon juice

tomatoes, seeded and diced, chopped fresh basil, onion, minced, garlic, minced, olive oil, salt and pepper to taste

canned crushed tomatoes with added puree (from two 28-oz cans), divided, pine nuts, extra-virgin olive oil, chopped onion, garlic cloves, minced, fennel seeds (finely crushed in plastic bag), more) dried crushed red pepper, chopped fresh basil, divided, dry white wine, dried oregano

olive oil, honey, garlic, a burpless cucumber, fresh basil leaf, plain yogurt, salt and pepper

stock, onion, chopped, garlic cloves, crushed, whole tomatoes, crushed, tomato paste, brown sugar, pepper, basil , torn

extra virgin olive oil, fresh pressed garlic, crushed tomatoes (fire roasted varieties give the sauce a little edge, i prefer muir glen organic tomato products, wor), sugar, sweet onion, chopped, green pepper, chopped (i m a huge fan of red peppers, just not in this recipe), fresh oregano, finely chopped (leaves only , easiest to hold sprig upright and pull gently downward with thumb and forefinger to rem), fresh basil leaves (roughly chopped or torn), bay leaves, salt (preferably sea for nutritional content), fresh ground black pepper, scant 1/2 tsp fennel seed, fresh flat leaf parsley , to finish

unsalted butter, shrimp, uncooked, peeled, deveined and chopped into 1/4-inch pieces, shallot, minced, garlic cloves, minced, mushrooms , shopped, chicken stock, white wine vinegar, salt, ricotta cheese, parmesan cheese, freshly grated (more if desired), lime juice, fresh basil, minced, wonton wrappers, egg, beaten to blend (glaze), peanut oil (for deep frying), unsalted butter, garlic cloves, minced, whipping cream, parmesan cheese, freshly grated, fresh basil, minced

broiler-fryer, cut up, onion, thinly sliced, stalks celery, cleaned and cut into 2-inch pieces, carrot, sliced, fresh parsley, bay leaf, salt, pepper, water, filled dumplings, chopped fresh parsley

boneless veal steaks, fat removed (i use butterfly, they are thicker), tomato and basil pasta sauce, and basil sauce (low fat), onion, sliced (or 1 leek), chicken stock, chicken stock, extra

vegetable-oil cooking spray, tomatoes, baby pattypan squash, fresh lemon juice, dijon mustard, extra-virgin olive oil, veal scallops (each about 1/8 inch thick ), roasted-garlic basil sauce

skinless chicken drumsticks (about 2 lb), pepper, alfredo sauce, grape tomatoes, fast cooking long grain and wild rice blend, fresh basil, lightly packed

basil sauce, basil leaves, vegetable broth, balsamic vinegar, garlic salt, salad, yellow tomato, red tomato, shredded mozzarella, ground pepper, chopped basil

lime juice, prepared mustard, olive oil, ground red pepper, swordfish fillets, vegetable cooking spray, neufcha gtel cheese, softened, canned low-sodium chicken broth, undiluted, chopped fresh basil, minced garlic, fresh basil leaves (optional)

garlic cloves, zucchini, fresh basil leaves, fresh flat-leafed parsley leaves, water, fresh lemon juice