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Results 61 - 70 of 208 for walnut stuffing
Cook wild rice, onions, celery in butter 5 minutes; add broth and mushrooms. Boil, cover, simmer 30 minutes. Add remaining ingredients, mix ...
Beat together cream cheese and 1 teaspoon vanilla until fluffy. Stir in nuts; set aside. Cut bread into 10-12 1/2 inch slices. Cut a pocket ...
Slice tops off tomatoes. Scoop out pulp with melon baller, reserve pulp to use as necessary to thin filling. Drain tomatoes, upside down on ...
Preheat oven to 350 degrees. Core pears within 1/4 inch of the bottom. Combine raisins, nuts, 2 tablespoons maple syrup and cinnamon in a ...
Fill the squash cavities with a mixture of the wild rice, seasoned salt, orange rind, brown sugar and chopped nuts. Bake, covered at 350 ...
Blend cream cheese and walnuts. Wash and scrape celery ... inch slices. Stuff with cheese and nut mixture. May substitute almonds for the walnuts.
Preheat oven to 350 degrees. Butter baking dish and melt butter in a medium skillet over medium high heat. Add shallots and saute until ...
Remove stems from mushrooms and reserve. Add caps and stems to boiling water. Return to boil; reduce heat. Cover; simmer 2 minutes. Drain; ...
1. Flatten chicken breast halves ... Add shredded carrots, walnuts and 2 tablespoons snipped parsley. ... with fork and is golden. 4 servings.
If using canned grape leaves, rinse off brine by floating leaves in a basin of cold water. Prepare fresh vine leaves by pouring a cup of ...
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