22630 filling meals without meat 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.

meat , cut into pieces for curry, oil, onions, chopped, garlic, minced, cumin powder, coriander powder, chili powder, turmeric powder, salt , to taste, tomatoes, chopped, water

flour, milk, sugar, yeast, butter, egg, salt, meat, filling, boneless skinless chicken breasts (for holidays, delicious!) or 1/2 lb beef, yellow onion, soy sauce, black pepper, dried dill weed, curry powder, salt

shortening, chopped celery, onions, chopped, hamburger meat, salt and pepper, potatoes, sliced, carrots, sliced, rice, uncooked, tomatoes or 1 1/2 cups tomato juice

chicken stock or 2 cups beef stock, onion, chopped, garlic cloves, chopped fine, cubed leftover chicken (or any meat you choose) or 3 -5 cups cubed leftover roast beef (or any meat you choose) or 3 -5 cups cubed leftover hamburger (or any meat you choose) or 3 -5 cups cubed leftover ham (or any meat you choose), mixed vegetables, mushroom (optional), cheese (grated or sliced ), stalks celery (optional), pastry dough (triple recipe), margarine

lamb necks or 500 g lamb shanks (can mix meats) or 500 g beef bones (can mix meats) or 500 g chicken bones (can mix meats) or 500 g chicken pieces (can mix meats), water, salt (to taste), pepper (to taste), pearl barley, carrot, onion, potato, stalks celery, parsley, chopped

a ) 250 g minced me t ( beef , mutton or chicken ) or, ginger and garlic paste, meat curry powder, corriander pwd, chilli pwd, stock pwd, tumeric, b ) 1 potato , cu ed, onion , cubed, tomatoes , chopped, peas, vegetable kheema add 100 g red and yellow peppers ), green chilli, few mint leaves, cumin seeds

refrigerated crescent dinner rolls, brown sugar, walnuts or 1/2 cup pecans, butter, softened, cinnamon, semi-sweet chocolate chips, peanut butter, peanut butter chips, pie filling, mashed, powdered sugar, brewed coffee or 2 1/2 tsp milk or 2 1/2 tsp water or 2 1/2 tsp orange juice

cold water, chopped white onion, ground cumin, ground chili powder, ground black pepper, chopped basil, salt or 1 tsp substitute, zucchini with italian-style tomato sauce, tomato sauce, cooked white rice, cooked cubed pork (optional) or 1 -2 cup beef (optional) or 1 -2 cup venison (optional) or 1 -2 cup elk meat (optional) or 1 -2 cup buffalo (optional), pam cooking spray, aluminum foil

filling:500g steak,cubed, potatoes,cubed, crushed green chillies, salt, pepper, buns :4 cups flour, salt, sugar, pkt dry yeast, marg, egg, milk, water

meat (you can use chicken also), potatoes (boiled ), salt, ginger , garlic paste, green chilly paste, corriander leaves, lemon juice, red chilly powder, capsicum (cut into small pieces), carrot (grated )

beef stew meat (or 1 lb each beef and pork.), raisins, pine nuts or 1 cup chopped pecans, cinnamon, nutmeg, brown sugar, apple jelly or 1 1/2 cups dark corn syrup, may need more

savory pie dough ., flour, warm water, sugar, salt, egg (optional), veg. oil, yeast ., filling for meat pastries, lamb ground (use beef if preferred), onion finely chopped, pine nuts, parsley finely chopped, pepper (white if preferred ), salt (to taste), cinnamon, allspice, a dash of cayenne pepper (optional.), butter, filling for veggie pastries, potatoes diced medium, onions diced, chopped red peppers, peas, parsley finely chopped, cinnamon, allspice (optional), pepper, a dash cayenne pepper (optional), cumin (optional), yogurt soup, yogurt (full cream), water, rice (rinsed and drained ), salt to taste, mint fresh or 12 tsp dried (optional)

pork , beef, and veal combo, onion, grated, carrot, grated, egg, beaten, instant oat meal, plain breadcrumbs, tomato paste, fresh parsley, italian seasoning or 1 tsp your favorite dried herbs, salt, pepper, half-and-half or 1/4 cup milk, ketchup

white bread or 2 slices whole wheat bread, ground meat, onion, minced, milk, salt, worcestershire sauce, pepper, seasoning salt, sliced pepperoni or 1 (8 oz) package ham or 1 (8 oz) package salami, frozen chopped spinach, cooked and drained, favorite shredded cheese

beef stew meat, cut into 1-inch cubes, water, whole tomatoes, undrained and chopped, onion, diced, salt, pepper, cabbage, shredded, carrots, scraped and sliced, stalks celery, sliced, uncooked regular rice, red peppers (optional), ground beef, onion, chopped, eggs, lightly beaten, all-purpose flour, baking powder

meat (see above), onions, chopped in quarters, packaged onion soup mix (see above), cornstarch, cold water, meat drippings

flour, baking powder, baking soda, salt, sugar, egg, buttermilk, vegetable oil, chocolate chips (or fruit or other filling)