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Results 61 - 70 of 8,480 for stuffings
Sauté sausage and giblets/gizzards in butter with garlic and olive oil. Break up sausage and sauté until golden and crumbly. Add 1/2 cup ...
Wash mushrooms quickly in cold water. Dry with paper towels. Remove stems. Place caps on lightly greased baking sheet. Chop stems fine. Add ...
Pare and core apples. Mix candies and water; cook until dissolved. Add apples; simmer, uncovered, until tender; about 15 minutes. Chill in ...
Preheat oven to 350°F. Wash and clean mushrooms. Remove stems and set aside. Cream together cheeses and milk. Fill mushroom cups with ...
65. STUFFED CLAMS
In a medium saucepan, combine clams, lemon juice, garlic, parsley, oregano and butter. Heat initially over medium heat and when it begins ...
Remove core from cabbages. Insert a large carving fork into center. Lower cabbage, (one head at a time), into boiling water. Cook for ...
67. SAUSAGE STUFFING
Bulk pork sausage meat can be purchased or the skins may be removed from sausages. Brats or Italian sausage work well. In a skillet, brown ...
Grease pan with drippings or melted butter. Whisk together dry ingredients. Beat egg with buttermilk. Stir into dry ingredients and ...
Remove stems from mushrooms and clean. Preheat oven to 400°F. Brush mushrooms well with olive oil. Combine tomatoes and spinach with ...
Rinse mushrooms quickly under running cold water. Dry with paper towels. Remove stems and set aside (do not discard). Place caps on a ...
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