Bring chicken broth to a boil (Rachael Ray used beef broth).
Add frozen cauliflower.
Boil for about 8-10 minutes.
Drain -- in case there is too much liquid -- Add cheeses, butter and more broth if it is too thin for your taste.
Smash with a masher. Should be the consistency of mashed potatoes.-- yum!
You may use your own stuffing recipe or use Stove Top Stuffing.
I usually add 6 or 8 slices of bread to 1 box of Stove Top.
Mix in a separate bowl; set aside.
ver medium heat. Add the apples, 3/4 of the onions
ough.
Layer the turkey, stuffing and cheese diagonally across the
aller or a fingertip, mound stuffing onto caps; place stuffed mushrooms
Heat oven to 425 degrees F.
Coat tenderloins with Olive Oil. Combine the grill seasoning, lemon zest, and thyme.Rub the spice mixture into the tenderloin and roast 25 minutes. Remove and ler juices settle then slice at an angle.
Melt butter in heavy skillet over medium heat and saute apples for 12 to 15 minutes until very tender. Season with a pinch of salt and sprinkle the flour over the skillet, toss to combine. Squeeze the lemon juice over the skillet, and sweeten with sugar.
Arrange the apples over the pork to serve.
ook, stirring often, until the apples are tender and the juice
rowned, about 7 minutes. Add apples and leeks and cook for
ooked rice, whole wheat bread, apples, and raisins. Gradually blend in
Prepare the stuffing according to package directions and set aside.
Shake the pork chops in seasoned flour and brown in oil. Lay the pork chops in a flat baking pan.
Cover each chop with a large spoonful of stuffing and then place half of a cored apple on top of the stuffing.
Cover and bake at 350\u00b0 for 30 minutes.
dd the turkey and the stuffing and mix to combine. In
>Stuff as directed in stuffing recipe, and brush with melted
Prepare Spinach-Rice Stuffing.
With kitchen scissors, cut
Stuffing:
Preheat oven to 350
ut not mushy.
Transfer apples and 1/2 of the
Put celery, onion, carrots and 1/4 cup parsley in food processor.
Chop coarse.
Place butter in large frying pan and saute vegetables.
Add corn bread stuffing mix, apples, raisins, creamed soups, lemon and orange juice, walnuts and 1/4 cup parsley.
Salt and pepper to taste.
Add chicken stock until moist.
Cook 20 minutes covered with tinfoil at 300\u00b0.
Remove foil last 10 minutes.
Heat the olive oil in a large skillet over medium heat, and cook and stir the onion and celery until the onion is translucent, about 5 minutes. Transfer the vegetables into a large bowl. Mix in the stuffing mix, oysters, melted butter, and seasoning; pour in hot water to desired moistness. If used for stuffing a turkey, stuffing will need less moisture.
et rest.
Press leftover stuffing into a sprayed 9-inch
Melt apricot preserves; stir in Amaretto.
Add to half of this glaze the almonds and raisins; use as stuffing for apples.
Wrap each filled apple in foil.
Place in pan with small amount of water.
Bake at 350\u00b0
for 45 minutes.
Remove foil.
Brush with remaining glaze and return to oven for 5 minutes until apples are golden and gooey.
Accompany with sweet or sour cream.
Serves 8.
currants, cherries, cranberries, apricots, and apples into the wild rice. Continue