19 mince ato 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.

zucchini, minced onion, garlic, pressed or minced, salt, extra virgin olive oil, chopped portabella mushrooms, caps and tender stems, dried dill, dry sherry, soy sauce, spinach (5 cups, lightly packed), cooked brown rice, salt, black pepper, tomato juice or 3/4 cup v8 vegetable juice (sometimes i use spaghetti sauce with a bit of water added), grated fontina cheese

lemon zest, fresh lemon juice, olive oil, garlic cloves, minced- more if you like, oregano, salt, pepper , we like - reduce if you like, red potatoes , about the size of a lemon, green pepper , cut into strips, red onion , wedged, mushrooms, cleaned, bone in chicken breasts (1/2 to 3/4 lbs per breast) or 24 oz boneless skinless chicken breasts

beef for stew, cut into 1-inch cubes, ground black pepper, all-purpose flour, olive oil, thickly sliced fresh mushrooms, garlic, minced, dried marjoram leaves, crushed, dried thyme leaves, crushed, dried rosemary leaves, crushed, bay leaf, swanson beef broth (regular, lower sodium or certified organic), fresh or frozen whole baby carrots, whole red potatoes , with a strip of peel removed in center

quinoa, water, onion, diced, garlic cloves, minced, oil (any light ), celery rib, chopped, carrot, sliced (1/4-inch thick slices), bell pepper, cut into 1-inch pieces (any colour ), zucchini, cubed, chopped tomatoes (fresh or canned, undrained , a 28oz/800 ml tin works well), ground cumin, chili powder, ground coriander, cayenne (or to your taste ), dried oregano (or 2 tsp fresh ), vegetable stock, fresh cilantro, finely chopped (optional)

unripe (green ) tomatoes (8 oz. each), extra-virgin olive oil, garlic, minced, chopped fresh marjoram or oregano leaves, salt and freshly ground pepper, ripe tomatoes (red, yellow, golden, green , or a combination; see notes), red onion, finely chopped, chopped red sweet pepper (such as bell or gypsy), chopped fresh green or purple basil leaves, lime juice, chopped fresh hot chile such as jalapeno or habanero

tiny cherry tomatoes (about 3/4 in. wide; red, yellow , orange, or a mixture), minced mild onion, minced fresh tarragon leaves, olive oil, white wine vinegar

boneless skinless chicken breast halves (about 8-oz each), extra-virgin olive oil, zest of 1 lemon (about 1 tsp), freshly squeezed lemon juice (about 2 lemons), garlic, minced or grated, kosher salt and freshly ground black pepper, low-fat sour cream, grated parmesan, freshly squeezed lemon juice (about 1/2 lemon), dijon mustard, worcestershire sauce, anchovy , smeared with a fork to a paste, garlic, minced or grated, kosher salt and freshly ground black pepper, tomatoes, quartered, heart romaine lettuce, chopped into bite-size pieces, parmesan croutons , recipe follows, four 12-inch sundried tomato tortillas, toasted with a little oil, french baguette day-old, crust removed and cut into 1/2-inch cubes (about 4 cups), grated parmesan, kosher salt and freshly ground black pepper, olive oil

bulgar wheat , uncooked fine or medium grind, chickpeas , (aka garbanzo beans , included in nutrition calorie facts but optional, see prep note) canned 50% less salt, black beans , (included but optional, seep prep note ) canned 50% less salt, peanut oil , (optional for prepping ), green onion , (or use scallions) thinly sliced, tomatoes, 1/4-inch dice (at least 4 cups), parsley, fresh minced, mint, fresh minced (optional), cucumber, 1/4-inch dice (included but optional, at least 4 cups), lemon juice, olive oil , extra virgin

pork roast (butt or shoulder works best), yellow onion, diced, diced green chilis (canned is okay), fresh garlic, minced, diced tomatoes (a 15 oz can works), cumin, onion powder, chili powder, garlic powder, salt, honey (or agave), lime juice, orange juice, barbecue sauce, cheddar cheese , for serving, guacamole , for serving, chopped tomato , for serving, corn tortilla , for serving, spanish rice , for serving, refried beans , for serving

broth , nonfat beef or nonfat vegetable or nonfat chicken, garlic clove, minced, tomato juice , 0r a can of diced tomatoes, chopped cabbage, yellow onion, chopped carrot, green beans, chopped zucchini , did not use - allergic, salt & pepper

stewing beef, beef bouillon cubes, canned tomatoes or 2 (15 oz) cans tomatoes, yellow onion, chopped, garlic, minced, tomato sauce or 1 (5 oz) can, whole kernel corn, drained, zipper peas, white acre peas , with snaps, crowder peas, field peas , with snaps, butter peas, butter beans, string beans, chopped carrots, okra, sliced (don tsp worry okra will cook away), chopped fresh spinach, potatoes, large chunks (if not freezing and serving this soup for a crowd, increase potatoes to 5 lb), vegetable juice, salt and pepper, water

active dry yeast, warm water, about 100 to 110 degrees, all-purpose flour, divided, olive oil, salt, olive oil, divided, garlic clove, minced, eggplant, peeled, finely chopped, fresh basil, chopped, capers, salt, black pepper, kalamata olives, chopped, pitted, tomatoes , about a lb, thinly sliced

potatoes peeled & slice thin.dice green onion, chopped chives,sliced onions,parsley , velveeta cheese & cup of milk or a can cream of mushroom,garlic pow, der or minced garlic, pepper & salt ,and a crock pot

penne, olive oil, olive oil, garlic cloves, minced, red chili pepper flakes (plus more to taste), parsley, chopped, parsley, chopped, japanese eggplants, ends trimmed , thinly sliced lengthwise, then cut into squares, swordfish steak, skin removed, cut into 1-inch cubes, white wine, tomatoes, halved (red, yellow or a blend), kosher salt, fresh ground black pepper

sturgeon fillet, cut into 2 pieces, minced garlic, sliced onion, fresh chopped rosemary, dry-cured or brine-cured olives, pitted, capers, dry white wine, fresh tomato sauce (or a very good canned 1), olive oil

skirt steak, good seasons garlic herb dried seasoning (or herb seasoning), olive oil, red wine vinegar, mayonnaise, arugula, garlic, minced, kosher salt, ground black pepper, lemon juice, tomatoes, cut in slices (at least 8 slices), onion, cut in half and then in thick slices, gruyere or 16 slices swiss cheese cheese, 4 per sandwich, olive oil, red pepper, kosher salt, black pepper