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Results 21 - 30 of 116 for whole-wheat stuffing
Combine the rice, tomato paste, m oregano, basil and cayenne pepper. Remove tops and insides of peppers. Fill peppers 2/3 full with rice ...
Cook wild rice in 3 ... with corn bread, whole wheat bread, pecans and cooked rice. ... stock. Use for stuffing, or bake in a ... minutes. Makes 12 cups.
23. STUFFED SQUASH
Pick a filling for your ... the cheese. Pack stuffing into squash cavities. Bake, covered, ... Serve with cranberry relish and/or: 4 servings.
Drop cabbage leaves into boiling salt water for 5 minutes. Drain leaves. Mix beef, rice, onion, salt, pepper, garlic, oregano, basil and ...
Lightly toast and cut in ... in a sealed container. Stuffing can be prepared a day to two in advance. Cover and refrigerate until ready to use.
Wash the bulgar in cold water and drain well by taking handfuls and squeezing the water out. (It is a good idea to wash and drain the ...
Dry chicken inside and out ... you make the stuffing. Mix together the spinach, ... covered, turn over and bake additional 1 hour until brown.
Wash eggplant, and cut in ... the tomato paste, wheat germ and eggplant pulp. Cook ... Yield: 6 servings. Approximately 270 calories per serving.
Combine the rice, tomato paste, oregano, basil and cayenne pepper. Remove tops and insides of peppers. Fill peppers 2/3 full with rice ...
Wash eggplant and cut in ... paste or sauce, wheat germ and eggplant pulp and ... degrees for 20 to 30 minutes. Sprinkle with Parmesan cheese.
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