|Had a Glass: The Top 100 Wines for 2006|
|by Kenji Hodgson|
A buyer's guide for the modern wine lover. James Nevison and Kenji Hodgson have once again put their pens where their mouths are, this time bringi...
|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
Results 1 - 10 of 14 for spinach balls stove top stuffing
Result Page: 1
Cook and drain spinach, pressing out ... well. Roll into balls. Place in ... 60-70 small balls. Bake as many as you want and return the rest to the freezer.
Mix spinach, onion, butter, stuffing and seasoning packet and Parmesan cheese all together. Form into balls. Bake at 350 degrees for 20 minutes.
Cook spinach by direction and ... into 3/4 inch balls and place on ... recommended that you double this recipe. Store 1 recipe for later warming in the microwave.
Cook spinach according to package ... bowl, combine spinach, stuffing mix, cheese, eggs, ... and roll into balls the size of ... Serve hot. Makes 80 balls.
Put spinach in bowl and ... eggs. Make 1-inch balls. Let set ... degrees for 15 minutes on lightly greased sheet. Will keep at least 2 weeks in freezer.
Defrost and drain spinach, combine all ingredients. Roll into balls the size of ... cookie sheet and bake 10-15 minutes at 350 degrees. Makes about 50 balls.
Cook and drain spinach. Mix with remaining ingredients. Roll into balls. Bake at 350 degrees for 15 minutes. Serve hot. May be frozen.
Cook spinach and drain well. ... form into small balls, the size ... until balls are set. (Don't let them get brown.) May be reheated in microwave oven.
Cook and drain spinach; combine everything ... and roll into balls (size of large ... place in freezer bags until needed. Bake frozen balls 10 to 15 minutes.
Cook Stove Top according to directions. Cook and drain spinach. Mix all ingredients together. Shape into small balls. Bake at 350 degrees for 10-15 minutes.
Result Page: 1
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