Sentences with phrase «tablespoons of the cheese fillings»

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.