Place about 1
tablespoon of the cheese filling at the end of each eggplant slice; roll up.
Not exact matches
Fill each round with a
tablespoon of the cream
cheese mixture.
The
filling is a mixture
of lean ground beef and refried beans — each taco got about 2 - 3
tablespoons of filing, then half a slice
of American
cheese and some taco sauce.
Fill each date with about a
tablespoon of cheese mixture.
Ingredients Pasta Dough (Recipe from All Recipes) Double the below recipe if cooking for more than 2 -1 cup (128 g) all purpose flour -1 cup (128 g) semolina flour -3 large eggs -1
tablespoon of olive oil Mushroom
Filling - olive oil -8 oz
of mushrooms (230g) white or crimini mushrooms work fine - 4 cloves
of garlic, minced -2 big handfuls
of spinach leaves -1 / 2 cup (250 ml)
of heavy cream - salt & pepper to taste - 1 cup (128g)
of ricotta Carbonara - 2 chicken breasts -1 cup
of blanched peas -4-6 slices
of crispy bacon - grated parmesan -2 egg yolks (at room temperature)-1 egg (at room temperature)-1 / 2 cup heavy cream 2/3 cup (75g) parmesan
cheese, finely grated
Cheesecake Stuffed Strawberries Yield: 10 - 12 strawberries (depending on size) Prep Time: 10 minutes Cook Time: 0 minutes Total Time: 15 minutes Ingredients: 1 pound large strawberries 8 ounce block cream
cheese — softened 3 — 4
tablespoons powdered sugar (depends on how sweet you want the
filling) 1 teaspoon vanilla extract (or use almond, lemon, etc.) Graham cracker crumbs Source: Inspired by pictures seen on Pinterest Directions: Rinse strawberries and cut around the top
of the strawberry.
Ingredients 1 1/4 cup finely chopped salted peanuts (for the
filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch
of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4
tablespoons) unsalted butter, melted and cooled Small pinch
of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream
cheese, at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2
tablespoons whole milk 4 ounces bittersweet chocolate finely chopped
For
filling 8 ounces mascarpone
cheese 1/2 cup 2 % vanilla yogurt 2-1/2
tablespoons confectioners» sugar Zest
of half a lemon
To
fill a burger, I put a spoonful
of the cream
cheese filling (about a
tablespoon works well) in the center
of one patty.
3
tablespoons unsalted butter 2 stalks
of celery — chopped 1 small onion — chopped 1 carrot — peeled & chopped 2 cloves
of garlic — minced 8 cups chicken broth 4 cups water 1 small Parmigiano Reggiano Rind -LCB- optional -RCB- 20 ounces
cheese filled tortellini 1/2 teaspoon pepper 1/2 teaspoon ground nutmeg 2
tablespoons flat leaf Italian Parsley — chopped Parmigiano Reggiano — Grated -LCB- for garnish -RCB-
Also, you have the good makings
of a traditional Mexican enchilada sauce, remove the beans and the tomato products from the chili and add several more
tablespoons of chile powder, some flour to thicken, chopped onion, broth, corn tortillas and a
filling of cheese or your favorite.
Cheesecake
Filling 1 cup
of slow roasted balsamic red wine strawberries, divided (recipe here) 20 oz (2 1/2 bricks)
of cream
cheese, at room temperature 4 oz (1/2 cup) mascarpone
cheese, at room temperature 4
tablespoons all purpose flour, divided 3/4 cup wildflower honey 3 large eggs, at room temperature 4 oz (1/2 cup) sour cream 2
tablespoons fresh squeezed lemon juice (strained so it is pulp free) 1 teaspoon vanilla extract
Spoon 2
tablespoons of bruschetta marinara over the
cheese and meats, then fold the other half
of the tortilla over the
fillings.
For the
filling: 20 Reines - Claudes plums juice
of 1/2 lemon 2
tablespoons light brown sugar 1/4 fromage frais or marscapone
cheese 1 egg yolk 1 teaspoon granulated sugar
For the
filling: ▪ 3 packages (8 ounces each) cream
cheese, at room temperature ▪ 2
tablespoons all purpose flour ▪ Good pinch
of table salt ▪ 1 1/3 cups (9 3/8 ounces) granulated sugar ▪ 3/4 cup sour cream, at room temperature ▪ Seeds scraped from 3 large vanilla beans or 4 teaspoons pure vanilla extract or paste ▪ 4 large eggs, at room temperature
Divide the goat
cheese evenly among half
of the squares, then top with a heaping
tablespoon of strawberry
filling.
By: EpicMatcha Ingredients FOR THE CRUST AND THE DECORATION STRIPS: 5 large eggs 2
tablespoons sugar or sugar substitute
of choice 1
tablespoon psyllium husks powder 1/2 teaspoon baking powder FOR THE
FILLING: 1 large egg yolk 2 large egg whites 4 ounces cream
cheese 1/2 teaspoon cream
of tartar... Continue reading →
Fill 6 warmed tortillas with 2
tablespoons cheese mixture, roll up and lay evenly on bottom
of dish.
Scoop about a
tablespoon of sweet potato
filling in each jalapeno cavity and top with goat
cheese.
Cream
Cheese Filling: 1 8oz package
of Cream
Cheese, room temperature 16 oz
of heavy whipping cream, whipped with 3
tablespoons sugar 1/4 — 1/2 cup
of sugar, suit to taste 1 tsp vanilla
To assemble, add a heaping 1/4 cup
filling to the bottom third
of each tortilla and top with a heaping
tablespoon cheese.
for the
filling 2 cups ricotta
cheese (I make mine with raw goat milk) 1 vanilla bean — seeds scraped out, optional 2
tablespoons coconut sugar, plus more for sprinkling on top about 4
tablespoons (half
of a standard bar) grated dark chocolate, or more to taste 15 dried but moist figs — stems removed and halved 9 fresh ripe, sweet figs — stems removed and halved
Scoop a heaping
tablespoon of cream
cheese filling into the center
of each cup.
Top with a heaping
tablespoon of the goat
cheese filling.
You'll need 15 - 16 gluten - free corn tortillas which I laid out a few at a time on a cutting board then
filled with a few
Tablespoons of the shredded chicken, a spoonful
of sauce, and a sprinkling
of shredded Mexican - Blend
cheese.
Place 2 to 3
tablespoons of the
filling down the center and top with some
cheese.
Fill each shell with a
tablespoon of the
cheese mixture and place in a casserole dish.
Make the
filling by mixing 1 c. whipped cream, 2
tablespoons of pumpkin pure, 1 teaspoon
of pumpkin pie spice, 1 teaspoon
of vanilla and 2
tablespoon of softened cream
cheese.
Take tortillas one - by - one,
filling them with 3 - 4
tablespoons of shredded chicken, 1 - 2 teaspoons
of onion, and 1
tablespoon of cheese.
Fill each blossom with about one
tablespoon of cheese.
Ingredients for the
Filling One large bunch
of Swiss Chard Salt and black pepper to taste 1
tablespoon olive oil 4 whole scallions (green onions) diced 1/2 cup heavy (whipping) cream 6 large egg 2 cups shredded cheddar
cheese
Top with 3
tablespoons of shredded
cheese; fold dough over
filling and press edges together with a fork to seal.
You'll need 15 - 16 gluten - free corn tortillas which I laid out a few at a time on a cutting board then
filled with a few
Tablespoons of the shredded chicken, a spoonful
of sauce, and a sprinkling
of shredded Mexican - Blend
cheese.
Sprinkle 1/2 cup
of the mozzarella over the sauce, and then top with one - quarter
of the
filling ingredients and 1
tablespoon of the Parmigiano
cheese.
Scoop about a
tablespoon of sweet potato
filling in each jalapeno cavity and top with goat
cheese.
When you
fill the muffin cups, use a
tablespoon of batter on bottom, then add the cream
cheese filling by
tablespoons or until you have used all
filling spread out over all muffins.
Spread 2 to 3
tablespoons of the ricotta
filling on each noodle and roll them up so that the
cheese is on the inside
of the roll.