Prepare and bake an 8-inch square pan of Southern Style Cornbread. Cool and crumble into a large mixing bowl; set aside.
Place 6 Pillsbury southern style Biscuits in your Nuwave - Flavorwave oven.
Place on 4 inch rack.
Bake on HI for 12 minutes for golden brown.
If you bake all 12 Bake on Hi for Approx 14 minutes.
For a treat butter biscuit and add nutella spread (Hazelnut spread) and enjoy.
irects. I use a Mexican Cornbread mix. Don't use one
dd melted shortening to the cornbread mixture, stir mixture thoroughly, and
rom oven and instantly turn cornbread onto wire rack; cool for
earlier the better) make the cornbread, when done, place in a
rom heat.
Crumble the cornbread and stir into broth mixture
teaspoon baking soda into cornbread mixture.
Pour mixture into
ead to food poisoning.
Cornbread Dressing is served as a
Prepare cornbread according to package directions on
Combine sausage, celery and onion in large skillet.
Saute mixture over medium heat until sausage is browned and vegetables are tender.
Drain well.
Pour sausage mixture into large bowl. Add cornbread and remaining ingredients in order listed.
Blend well.
Stuff mixture into bird.
Roast according to standard roasting directions.
Mixture may also be baked in a greased 13 x 9 x 2-inch pan at 350\u00b0 for 1 hour or until golden brown.
Makes 12 cups stuffing.
Mix everything except oil with buttermilk which has the baking soda in it.
Spray a large iron skillet with Pam.
Put the oil and batter in the skillet and bake 15 to 20 minutes at 350\u00b0, or until the cornbread is golden brown.
Mix all ingredients until smooth.
Turn into a hot, well-oiled pan.
Smooth oil over entire top of batter.
Bake in a preheated 425\u00b0 oven until sides shrink from pan, approximately 25 minutes. Serve immediately.
Double this recipe for cornbread dressing.
Saute sausage, celery and onion. In large bowl, combine sausage mixture and remaining ingredients; blend well. Stuff mixture into bird and roast according to standard roasting directions. Mixture may also be baked in a greased 13 x 9 x 2-inch pan at 350\u00b0 for 1 hour or until lightly browned. Makes about 12 cups or 10 to 12 servings.
Mix cream of chicken soup, sour cream, onion, and paprika until smooth. Stir in butter, cheese, and hash browns until well-blended.
Pour into 9x13 baking dish.
Gently mix corn flakes and melted butter. Top casserole.
Bake at 350 degrees for 40 minutes.
In a small bowl, whisk together the mayonnaise, sweet pickle juice and peppers and set aside.
In a large bowl combine the remaining ingredients, tossing well.
Add the dressing mix to the cornbread mixture just before serving.
Enjoy.
Chop bell and jalapeno peppers, slice green onions, snip cilantro. Put in bowl and add press gralic.
Add remaining ingredients; mix gently.
Refridgerate 1 to 2 hours to allow flavors to blend.
Place potatoes in large pan.
Pour melted stick of oleo over and mix. Separately, combine sour cream, onion, salt, pepper, cheese and soup. Mix this with potatoes.
Pour into shallow baking dish (9 x 13-inch).
Rinse and drain hash browns.
Set aside.
Combine the butter, garlic, onions and mushrooms in a non-stick pan and saute until the onions are clear.
Drain.
Heat oven to 425 degrees.
Grease a 9x13-inch aluminum pan. Combine all ingredients.
Mix well.
Pour batter into pan.
Bake at 425 degrees for 25 minutes or until golden brown.