425 stove mix Recipes
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stove top lower sodium stuffing mix for chicken and5 Morestove top lower sodium stuffing mix for chicken, low fat condensed cream of mushroom soup, milk, frozen meatballs, frozen peas or 1 cup and 1 cup frozen corn niblets, shredded cracker barrel cheddar cheese light - made with 2% milk30 min, 6 ingredients
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stove top chicken stuffing mix, sliced fresh mushrooms and11 Morestove top chicken stuffing mix, sliced fresh mushrooms, onion, chopped, butter, garlic cloves, minced, cubed cooked chicken, frozen corn, thawed, frozen chopped broccoli, thawed, reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted, milk, reduced-fat sour cream, reduced-fat mayonnaise, pepper1 hour 30 min, 13 ingredients
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stove top low-sodium chicken stuffing mix and4 Morestove top low-sodium chicken stuffing mix, boneless skinless chicken breasts, cut into bite size pieces, frozen broccoli florets, thawed, drained, low-sodium condensed cream of chicken soup, velveeta reduced fat cheese product, cut into 1/2-inch cubes50 min, 5 ingredients
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Stove Top Stuffing Clone Mixcubed bread, parsley flakes, chicken bouillon cubes and6 Morecubed bread, parsley flakes, chicken bouillon cubes, dried onion flakes, dried minced celery, thyme, pepper, sage, salt23 min, 9 ingredients
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Chicken in a Blanket Casserolestove top stuffing mix , prepared as directed and8 Morestove top stuffing mix , prepared as directed, boneless chicken breasts, cooked and cubed, cream of chicken soup, full milk, frozen peas , to taste, salt and pepper, to taste, onion, diced, chopped celery, your favorite white cheese (optional)50 min, 9 ingredients
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Cheesy Butternut Squash Casserolestove top stuffing mix and8 Morestove top stuffing mix, butternut squash (1 family size frozen squash if fresh is not available), onion (chopped ), cream of mushroom soup, chicken bouillon cube, sour cream, cheddar cheese (add according to taste), breadcrumbs (seasoned or unseasoned), jalapenos (diced )45 min, 9 ingredients
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Crock Pot Spaghetti and Meatballsstove top turkey stuffing mix, lean ground beef and6 Morestove top turkey stuffing mix, lean ground beef, egg, lightly beaten, water, sliced mushrooms, green peppers, sliced, spaghetti sauce, spaghetti28 min, 8 ingredients
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Low Fat Chicken Stuffing Casserolestove top stuffing mix and4 Morestove top stuffing mix, boneless skinless chicken breast , cut into half inch pieces, frozen broccoli, low-fat condensed cream of chicken soup, low-fat cheddar cheese, shredded30 min, 5 ingredients
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Spinach and Mushroom Stuffing Ballsstove top stuffing mix , monterey style with mushroon & o... and7 Morestove top stuffing mix , monterey style with mushroon & onion, hot chicken broth, butter, frozen chopped spinach, thawed and drain, grated parmesan cheese, chopped fresh mushrooms, onion, finely diced, eggs2 hour 20 min, 8 ingredients
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Orange Glazed Pork Chops With Stuffingstove top pork stuffing mix, water and5 Morestove top pork stuffing mix, water, butter, cut into small pieces, mandarin oranges, drained and roughly chopped, boneless pork chops, 1/2-inch thick, orange marmalade, dijon mustard55 min, 7 ingredients
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Chicken Crap Casserolebone in chicken pieces, chicken bouillon cubes, sour cream and5 Morebone in chicken pieces, chicken bouillon cubes, sour cream, cream of chicken soup, seasoned stuffing mix, stove top (i use kraft stove top cornbread flavor), chicken broth (for stuffing ), butter (for stuffing ), butter1 hour 10 min, 8 ingredients
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Lobster Stuffed French Toast With Tomato Alfredo S...lobster, softened cream cheese, granulated garlic and17 Morelobster, softened cream cheese, granulated garlic, bermuda onion, minced, hot sauce your choice, salt and pepper to taste, marinara sauce, alfredo sauce -recipe follows, white bread, eggs, milk, vanilla, cinnamon, nutmeg, fresh basil for garnish, cook lobster , remove all meat, and chop coarsely. set aside small amount for garnish., mix cream cheese , garlic, onion, hot sauce, salt, and pepper. add lobster. set aside., beat eggs , milk, vanilla, cinnamon, and nutmeg in a bowl. set aside., take 1 slice of bread and spread lobster and cream cheese mixture over it. top with another slice of bread. repeat with remaining bread and spread. dip each sandwich in egg mixture and place in heated frying pan that has been sprayed with pam. cook until golden brown. flip over and cook other side. let french toast cool while preparing sauce topping., add marinara and alfredo sauce to a pan and heat on stove (or in microwave). top your french toast with the sauce. garnish with reserved lobster meat and fresh basil. enjoy.30 min, 20 ingredients
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Vintage Cake Icing Recipes 1889 - 1929these vintage cake icing recipes are taken from mom s old... and31 Morethese vintage cake icing recipes are taken from mom s old recipe scrapbooks , circa 1929. mom often used these easy cake frosting recipes to decorate cakes for birthdays and everyday use., seven minute icing recipe, egg white , 3/4 cups white sugar, 1 tbsp corn syrup, 1/4 tsp cream of tartar, 3 tbsp water, 1/2 tsp vanilla. combine all ingredients, except flavoring, in top of double boiler and beat; place over rapidly boiling water and beat 7 minutes or until frosting is fluffy and will hold shape; remove from stove, add flavor and beat 1 minute longer; spread immediately., easy vanilla icing recipe, butter , 1-1/2 cups icing sugar, 1-1/2 tbsp milk, 1/2 tsp vanilla; beat., vanilla butter cream icing recipe, butter , 1/2 tsp salt, 2 tsp vanilla, 3 cups icing sugar, 1/4 cup milk. combine all ingredients and mix., butterscotch icing recipe, in a saucepan combine 3 tbsp butter , 3 tbsp milk, 1/2 cup dark brown sugar. heat till dissolved, beat in 1-2/3 cups icing sugar and 1/2 tsp vanilla; beat till creamy., icing recipes, these old-fashioned , homemade icing recipes are taken from the white house cook book by hugo ziemann, steward of the white house, and mrs. f. litre. gillette, a celebrated 19th-century cookbook author, published by the saalfield publishing company, new york, in 1913., cake frosting tips, in the first place , the eggs should be cold, and the platter on which they are to be beaten also cold. allow, for the white of 1 egg, 1 small teacupful of powdered sugar. break the eggs and throw a small handful of the sugar on them as soon as you begin beating; keep adding it at intervals until it is all used up. the eggs must not be beaten until the sugar has been added in this way, which gives a smooth, tender frosting, and 1 that will dry much sooner than the old way., spread with a broad knife evenly over the cake, and if it seems too thin, beat in a little more sugar. cover the cake with two coats, the second after the first has become dry, or nearly so. if the icing gets too dry or stiff before the last coat is needed, it can be thinned sufficiently with a little water, enough to make it work smoothly., a little lemon juice , or half a teaspoonful of tartaric acid, added to the frosting while being beaten, makes it white and more frothy., flavors mostly used are lemon , vanilla, almond, rose, chocolate, and orange., if you wish to ornament with figures or flowers, make up rather more icing, keep about 1-third out until that on the cake is dried; then, with a clean glass syringe, apply it in such forms as you desire and dry as before; what you keep out to ornament with may be tinted pink with cochineal , blue with indigo, yellow with saffron or the grated rind off an orange strained through a cloth, green with spinach juice and brown with chocolate, purple with cochineal and indigo. strawberry, or currant and cranberry juices color a delicate pink., cake in a cool oven with the door open to dry, or in a draught in an open window., almond frosting (marzipan icing recipe), whites of three eggs, beaten up with three cups of fine, white sugar. blanch a lb of sweet almonds, lb them in a mortar with a little sugar, until a fine paste, then add the whites of eggs, sugar and vanilla extract. lb a few minutes to thoroughly mix. cover the cake with a very thick coating of this, set in a cool oven to dry, afterwards cover with a plain icing., chocolate frosting, whites of four eggs , three cups of powdered sugar and nearly a cup of grated chocolate. beat the whites a very little, they must not become white, stir in the chocolate, then put in the sugar gradually, beating to mix it well., plain chocolate icing, put into a shallow pan four tablespoonfuls of scraped chocolate , and place it where it will melt gradually, but not scorch; when melted, stir in three tablespoonfuls of milk or cream and 1 of water; mix all well together, and add 1 scant teacupful of sugar; boil about five minutes, and while hot, and when the cakes are nearly cold, spread some evenly over the surface of 1 of the cakes; put a second 1 on top, alternating the mixture and cakes; then cover top and sides, and set in a warm oven to harden., all who have tried recipe after recipe , vainly hoping to find 1 where the chocolate sticks to the cake and not to the fingers, will appreciate the above. in making those most palatable of cakes, chocolate eclairs, the recipe just given will be found very satisfactory., tutti frutti icing, mix with boiled icing 1 oz each of chopped citron , candied cherries, seedless raisins, candied pineapple, and blanched almonds., sugar icing, extra-refined sugar add 1 oz of fine white starch ; lb finely together and then sift them through gauze; then beat the whites of three eggs to a froth. the secret of success is to beat the eggs long enough, and always 1 way; add the powdered sugar by degrees, or it will spoil the froth of the eggs. when all the sugar is stirred in continue the whipping for half an hour longer, adding more sugar if the ice is too thin., take a little of the icing and lay it aside for ornamenting afterward. when the cake comes out of the oven, spread the sugar icing smoothly over it with a knife and dry it at once in a cool oven., ornament the cake with it, make a cone of stiff writing paper and squeeze the colored icing through it, so as to form leaves, beading or letters, as the case may be. it requires nicety and care to do it with success.15 min, 32 ingredients
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