Old Fashioned Bread Stuffing
Ingredients to make Old Fashioned Bread Stuffing. 3-4 loaves of white bread (or 5 if you like leftovers) water chicken broth insides of the turkey 2 bunches of celery 1…[...]
Read MoreIngredients to make Old Fashioned Bread Stuffing. 3-4 loaves of white bread (or 5 if you like leftovers) water chicken broth insides of the turkey 2 bunches of celery 1…[...]
Read MoreThis soup was probably created by some homesick Frenchman. White asparagus(a French import), packed in jars or cans, is used for this recipe. Traditionally, crumbled, salted duck egg yolk is…[...]
Read MoreIngredients: 1/2 c. butter 1/2 c. oil (vegetable) 1 3/4 c. sugar 2 eggs 1 tsp. vanilla 1/2 c. buttermilk OR 1/2 c. milk + 1 tsp. vinegar 2 1/2…[...]
Read MoreIngredients: 3 eggs 1 c. oil 1 1/2 c. sugar 1 tsp. salt 3 tsp. cinnamon 2 tbsp. grated orange peel 2 c. grated zucchini 3 tsp. vanilla 3 c.…[...]
Read MoreChef Murph Easy Pumpkin Pie Recipe: 2 3.75-ounce packages vanilla instant pudding1 1/3 cup milk1 16-ounce can Libby's pumpkin1 1/2 teaspoon pumpkin pie spice4 cup whipped topping (9-ounce container)1 baked…[...]
Read More18 Servings Ingredients of Country Terrine recipe: 1 1/2 lb beef livers (or pork livers) 1/2 c heavy cream 1/2 lb pork fat 1 1/2 lb pork, boneless 1 lg…[...]
Read MoreIngredients for Homemade Holiday Dressing are listed below 12 ounces bread, cubed3 stalks celery, chopped1 medium onion, diced1/2 cup salted butter1 teaspoon poultry seasoning1/2 teaspoon sage1/8 teaspoon garlic salt1/4 teaspoon…[...]
Read MoreIngredient for the Pumpkin Angel Cake Bars are 1 box Angel Food Cake Mix 1 (16-ounce) can of pumpkin 1 teaspoon pumpkin pie spice For the glaze: 3/4 cup sifted…[...]
Read MoreAsparagus – Love It or Hate It – But How Do You Use It? Asparagus-love it or hate it? Not everyone does. In fact, some people say they don’t like…[...]
Read MoreFresh Ginger Peas Add the flavor of fresh grated ginger to plain peas and make them special! These are especially good if you use fresh peas rather than canned. Ingredients:…[...]
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