|Farm Journal's Country Cookbook|
|by Farm Journal|
Come on Home to the Wholesome Delights of Traditional American Cooking!-- Buckwheat Cakes ---- Idaho Lentil Soup ---- Sweet Potato Biscuits ---- C...
|STUFFING QUICK LINKS|
Bread Machine Stuffing,
Chestnut Turkey Stuffing,
Holiday Stuffed Turkey,
Stuffed Turkey Breast,
Home Style Stuffing,
Southern Corn Bread Stuffing,
Apricot Cranberry Stuffing,
Cranberry Apple Casserole
Tip: Try pepperidge farm stuffing for more results.
Results 1 - 10 of 12 for seafood pepperidge farm stuffing
Result Page: 1
Melt butter in ... and coarsley crushed stuffing mix. Combine well ... with their liquid. Stir until smooth. Serve casserole topped with the clam sauce. .
Melt butter in 2 quart pyrex dish. Mix stuffing, soup, seasoning, water and salt and pepper. Bake at 350 degrees for 30 minutes.
Saute onions and ... to add more stuffing mix until the ... Note: crab may be substituted. Makes great hors d'oeuvres, if made into balls and deep fried.
Prepare patty shells ... ingredients, until cheese is melted and seafood is hot, stirring occasionally. ... warm patty shells and sprinkle with paprika.
Mix all ingredients ... Sprinkle with additional stuffing mix. Bake at ... linguine or alone. This recipe works well in a slow cooker also, or crockpot.
Mix vegetables, crabmeat and shrimp. Add stuffing, seasonings and ... placed in clean scallop shells and baked for individual servings. Serves 8 people.
Combine all ingredients in casserole dish. Put on topping and dot with butter. Bake at 350 degrees for 30 minutes. Serves 6-8.
Melt butter and mix in stuffing and seafood. Put into ... Pour Half & Half over all. Layer crumbs over top and bake at 425 degrees for 1/2 hour. Serves 4-6.
Saute shrimp for ... boil water for stuffing. Mix according ... shrimp and pepper. Blend approximately 3 minutes. Bake according to directions on package.
In 12-inch diameter ... Sprinkle seasoning over seafood. Pour 1/2 ... 1 1/3 cup stuffing mix (no large ... or bake covered at 350 degrees for 30 minutes.
Result Page: 1
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