1890 stuffed chops cream Recipes

herb stuffing mix, cream of mushroom soup, pork chops, milk

sweet potatoes (peeled, cooked and cubed ), white potatoes (cooked and cubed ), smoked sausage (chopped ), cream of broccoli soup, no-salt-added corn (drained ), low fat half-and-half, herb stuffing mix, sage, garlic powder, onion powder, salt (to taste), pepper (to taste)

fresh lemon juice, butter, garlic, crushed, dried basil, chopped pecans, chopped fresh broccoli florets, onion, minced, sour cream, cream cheese, skinless, boneless chicken breast halves, egg, beaten, dry bread crumbs, chopped pecans, vegetable oil

cream cheese, softened, sour cream, chopped walnuts, green olives with pimento, chopped, celery, cut into bite-size pieces

cream cheese, sour cream, chives, chopped, garlic, chopped, season salt, sized white or brown mushroom caps

cream cheese, softened, chopped pimiento-stuffed spanish olives, mayonnaise, chopped pecans, chopped fresh chives

olive oil, onion, chopped, mushrooms, stems removed and chopped, salt and ground black pepper to taste, marinated artichoke hearts, drained and chopped, cream cheese, softened, sour cream, shredded italian cheese blend, grated parmesan cheese, garlic salt , or to taste

cream cheese, chopped pimento stuffed olive, chopped walnuts, mayonnaise, sandwich bread

cream cheese, softened, chopped pimiento-stuffed spanish olives, chopped fresh chives, pepper, toasted pecan halves

pork chops , depending on size (or chicken, pieces or breasts), chicken (any kind...i use store brand ) or 1 (6 oz) box pork stuffing mix (any kind...i use store brand), cream of chicken soup (or, your choice...mushroom,celery,etc.), whole kernel corn, water, melted butter, water (or milk...to mix with soup), shredded cheese (type & amt. your choice...i vary,mozzarella,cheddar,colby..), salt, pepper, garlic powder

boneless skinless chicken breasts (perdue preferred), stove top stuffing mix, water, unsalted butter, onion, chopped, cream of chicken soup (98% fat free works, too), low-fat milk (1/2 soup can), lime juice, garlic, minced

skinless, boneless chicken breast halves, butter, onion, chopped, cream of celery soup, evaporated milk, chicken broth, melted butter, corn bread stuffing mix

sour cream, prepared cornbread stuffing, chopped spinach, thawed cooked and drained, deli ham, shredded parmesan cheese, paprika, butter, flour, milk, grated cheddar cheese

fresh lemon juice, butter, garlic cloves, crushed, dried basil, chopped pimiento, chopped pecans, chopped fresh broccoli florets, onion, minced, sour cream, cream cheese, boneless skinless chicken breast halves, egg, beaten, dry breadcrumbs, chopped pecans, vegetable oil

potatoes, peeled and cut into chunks, salt, milk, cream cheese, onion finely chopped, chopped fresh chives , optional, olive oil or vegetable oil, plus some for drizzling, bacon, chopped, mcintosh apple, chopped, ribs celery from the heart, finely chopped, onion, chopped, freshly chopped sage leaves , or 1 tsp ground dried sage, freshly chopped thyme leaves, or 1 tsp dried leaves, freshly ground black pepper, store bought corn muffins, boneless center cut pork loin chops, sugar snap peas, chicken broth or water, butter

cream cheese, room temperature, chopped pimiento-stuffed spanish olives, mayonnaise, chopped pecans, chopped fresh chives

andouille stuffed jalapenos, olive oil, andouille or other smoked sausage, finely chopped, onion, finely chopped, garlic, minced, fresh italian parsley, finely chopped, cream cheese, salt and freshly ground black pepper to taste, fresh jalapenos, vegetable oil for deep frying, flour, baking powder, essence to taste, egg yolks, beer , as needed, heat olive oil in small saute pan over medium heat and brown andouille. add onion and cook, stirring, for 1 minute. remove from heat and let cool. in medium-size mixing bowl, combine garlic, parsley and cream cheese and mix well. stir in andouille mixture, mix thoroughly and season with salt and pepper., sharp knife , split jalapenos in half lengthwise, leaving the stem intact. remove seeds. stuff 1 heaping tsp. filling in center of each jalapeno, then press together to seal. in large, heavy, deep pot or an electric fryer, heat 4 inches of vegetable oil to 360* f. combine 1 cup. flour and baking powder in shallow bowl and season with essence. place beer and eggs in mixing bowl and whisk in enough of the remaining flour to form batter. the batter should be thick, like a pancake batter. if the batter is too thick, add remaining 1/4 cup. beer to thin it. dredge stuffed peppers in seasoned flour, tapping off any excess. dip jalapenos in batter, coating completely. let the excess drip off. gently lay jalapenos in hot oil, several at a time, and fry until golden brown, 3 to 4 minutes. drain on paper towels. season with essence and serve.

andouille stuffed jalapenos, olive oil, andouille or other smoked sausage, finely chopped, onion, finely chopped, garlic, minced, fresh italian parsley, finely chopped, cream cheese, salt and freshly ground black pepper to taste, fresh jalapenos, vegetable oil for deep frying, flour, baking powder, essence to taste, egg yolks, beer , as needed, heat olive oil in small saute pan over medium heat and brown andouille. add onion and cook, stirring, for 1 minute. remove from heat and let cool. in medium-size mixing bowl, combine garlic, parsley and cream cheese and mix well. stir in andouille mixture, mix thoroughly and season with salt and pepper., sharp knife , split jalapenos in half lengthwise, leaving the stem intact. remove seeds. stuff 1 heaping tsp. filling in center of each jalapeno, then press together to seal. in large, heavy, deep pot or an electric fryer, heat 4 inches of vegetable oil to 360* f. combine 1 cup. flour and baking powder in shallow bowl and season with essence. place beer and eggs in mixing bowl and whisk in enough of the remaining flour to form batter. the batter should be thick, like a pancake batter. if the batter is too thick, add remaining 1/4 cup. beer to thin it. dredge stuffed peppers in seasoned flour, tapping off any excess. dip jalapenos in batter, coating completely. let the excess drip off. gently lay jalapenos in hot oil, several at a time, and fry until golden brown, 3 to 4 minutes. drain on paper towels. season with essence and serve.