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Results 41 - 50 of 75 for stuffing separately
41. POULTRY STUFFING
In medium saucepan, sauté onion, ... must have the stuffing ready to go in advance, ... and cover with foil, refrigerate, and cook separately.
With a paring knife, slice into the cabbage around the root end to loosen the leaves - lower cabbage into boiling water. Boil until leaves ...
43. STUFFED CRABS
Remove the meat of the crabs from the shell set aside shells, sauteed garlic, onion, tomatoes and crabmeat mixture. Beat egg whites 8 to 10 ...
Wash and core peppers; remove tops and boil 5 minutes; blanch in cold water to stop cooking; drain. Fill with mixture and bake at 350°F for ...
Put cabbage (whole head) in boiling water. Boil for 10 minutes until leaves begin to separate. Separate leaves. Parboil 1 cup of rice ...
Scrub potatoes, pierce and bake until tender. Cut a slice from the top of the potato and scoop out the solids. Use the solids from 3 ...
Cut chicken breasts in half, ... salt and pepper. STUFFING: In a frying pan ... breasts. Serve the sauce separate in a gravy boat. Makes 12 servings.
Thaw hens completely, if frozen. FOR STUFFING: Cook rice mix according ... stuffing to pass separately. Garnish hens with parsley ... done at the bone.
Increase to 3 boxes for more stuffing. Prepare cornbread mix according ... bird or bake separately in 325 degree oven, uncovered, for 30-45 minutes.
These artichokes may be served hot or cold. Because they are a bit messy to eat, they should be served as a separate course. They are a ...
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