To assemble, add a heaping 1/4 cup filling to the bottom third of each tortilla and top with
a heaping tablespoon cheese.
Not exact matches
Leftover Mashed Potato Puffs Print Prep time 10 mins Cook time 35 mins Total time 45 mins Author: Reeni Recipe type: Side Dish Cuisine: American Serves: about 8 puffs Ingredients 2 eggs 1/3 cup sour cream, plus more for serving 1
heaping cup shredded sharp cheddar
cheese 2
tablespoons grated Parmesan 2
tablespoons chopped chives salt and black pepper, to taste 3 cups mashed potatoes Instructions Preheat oven to 400 degrees F. Butter 8 - 9 of the wells...
Since the filing was a little bit soft from the vegan cream
cheese (it's oozier at room temp than regular cream
cheese), I added a
heaping tablespoon more peanut butter and a little more than a cup more powdered sugar and that did the trick for me!
Grate 1/2 cup Parmesan
cheese, then spoon
heaping tablespoons onto lined baking sheet.
Divide the goat
cheese evenly among half of the squares, then top with a
heaping tablespoon of strawberry filling.
On top of cottage
cheese mixture, spread 1
heaping tablespoon chili mixture.
Spread each with a
heaping tablespoon cottage
cheese mixture.
Shape
heaping tablespoons of the
cheese mixture into balls and roll in the chopped pecans.
Smear 1
tablespoon of goat
cheese on a slice of toast and
heap the sautéed mushrooms and spinach on top.
Place a
heaping tablespoon of the chicken dip mixture into each wonton cup and sprinkle the tops with the crumbled blue
cheese.
Scoop a
heaping tablespoon of cream
cheese filling into the center of each cup.
Top with a
heaping tablespoon of the goat
cheese filling.
Top each with a slightly
heaping tablespoon of cheddar
cheese.
Dollop a
heaping tablespoon of cream
cheese mixture into each baked wonton cup.
Nut - free alternatives: Instead of 2/3 cup almond flour, use 4
heaped tablespoons (48 g / 1.7 oz) of coconut flour + 2 oz (57 g) cream
cheese, or 2 oz (57 g) flaxmeal + 2 oz (57 g) cream
cheese.
Smear 1
tablespoon of goat
cheese on a slice of toast and
heap the sautéed mushrooms and spinach on top.
6 cups cooked pasta 2
tablespoons olive oil 1 cup diced tomatoes -LCB- canned or fresh -RCB- 1/2 cup thinly sliced red pepper 1/2 cup sliced black olives 1/2 cup feta
cheese 1
heaping tablespoon Patak's Mild Curry Paste Salt & Pepper to taste Garnish with finely chopped cilantro, if desired