Spoon
remaining apple mixture over Cream Cheese Filling.
Not exact matches
Pour over
remaining batter and top with
remaining apples; sprinkle over
remaining walnut
mixture.
Pour the
remaining batter over
apple layer; top with
remaining apples and brown sugar
mixture.
Directions: Preheat oven to 400 degrees / Butter a baking dish / Melt 2 T butter in large skillet on medium heat / Add onions, rosemary and salt and saute until onions are tender and are beginning to color, about 10 minutes / Add
remaining 2T butter,
apple cider to skillet and stir to combine / Bring to a boil, then remove from heat and let it cool down slightly / Combine sliced potatoes,
apples, and onion
mixture in large bowl, toss gently to blend / Transfer to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated cheese and continue to bake until the top browns, about 10 — 15 minutes longer / Let stand 15 minutes before serving.
Reserve the
remaining cinnamon sugar for the
apple pecan
mixture.
Layer the
apple and pecan
mixture on top and finish with the
remaining biscuit pieces.
And add the onion / mushroom
mixture,
apples, and
remaining 1 T thyme and 1 T sage to the rice.
Add egg
mixture; while it cooks, 1 to 2 minutes until edge is set, arrange
apples on top in a circular pattern, starting from the outside edge, and sprinkle with
remaining cheese.
Toss the diced
apple with half of the lemon juice, then add it, along with the
remaining lemon juice and the rest of the ingredients, to the bulgur
mixture.
Mix the
apple slices with the
remaining sugar and cinnamon
mixture.
Spoon
apple mixture evenly over top and place
remaining bread
mixture on top.
5 Brush some of the
apple cider
mixture from the roasting pan over the ribs and dust with the
remaining dry rub.