158 yellow cream stuffing Recipes

cream of mushroom soup, undiluted, sour cream, yellow squash , cut into 1/2-inch slices, chopped onion, shredded carrot, sweet whole kernel corn, drained, cornbread stuffing mix, butter or margarine, melted, dried sage

yellow squash (sliced ), carrots (grated ), onion (chopped ), cornbread stuffing mix (pepperidge farms), cream of chicken soup, butter, sour cream, black pepper

frozen chopped broccoli, cooked and drained, sour cream, mayonnaise, sliced water chestnuts, drained and chopped, onion, chopped, vegetable recipe mix (knorr), garnishes: green and sweet yellow peppers , grape tomatoes, sliced pimiento-stuffed olives and a cracker, assorted crackers

shredded sharp cheddar cheese, cream cheese, softened, butter, softened, prepared horseradish, apple juice, chopped pimiento-stuffed olives, sliced pimientos , yellow pepper strips and 1 pimiento-stuffed olive slice

ground beef, fresh flour tortillas or 20 fresh corn tortillas, fresh shredded cheddar cheese (medium or sharp), fresh sliced mushrooms, fresh diced zucchini, fresh diced yellow onions, fresh pureed garlic (not minced or chopped ), fresh salsa (mild or hot ), diced green chili pepper (mild or hot ), spanish olive oil, dried cumin powder, dried mexican oregano, powder (not flakes ), smoked spanish paprika (hot or sweet ), chili powder (mild or hot ), garlic powder, kosher sea salt, ground nutmeg (freshly ground preferred ), sliced spanish green pimento stuffed olives , sliced fresh avocado, fresh sour cream, roasted corn or pico de gallo, spanish rice , black beans, mexican fried potatoes

sliced yellow squash (about 2 lb), chopped onion, shredded carrots, butter, condensed cream of chicken soup, undiluted, sour cream, herb stuffing croutons, divided

pepperidge farm cornbread stuffing, butter or margarine, melted, condensed cream of chicken soup (regular or 98% fat free), sour cream, yellow squash, shredded, zucchini, shredded, shredded carrot, shredded cheddar cheese

squash, cooked (i use yellow and or zucchini), onion, condensed cream of chicken soup or 1 (10 1/2 oz) can mushroom soup, sour cream, eggs, slightly beaten, margarine, pepperidge farm herb seasoned stuffing mix

pepperidge farm cornbread stuffing, melted butter or 1/4 cup margarine, cream of chicken soup, sour cream, yellow squash, shredded, zucchini, shredded, shredded carrot, shredded cheddar cheese

sliced zucchini (about 4 to 5 avg. size), chopped yellow onion, mild ground italian sausage, shredded carrot, light sour cream, low-fat cream of mushroom soup, pork stuffing mix, water, shredded cheddar cheese

buttery round crackers, cream cheese, softened, condensed cream of chicken soup, eggs, beaten, butter, melted, cooked yellow summer squash, sliced, carrots, grated, chopped onion, herb-seasoned stuffing mix

yellow squash (if frozen cook as dirrected), mirepoix (chopped onion, carrots & cellery), sour cream, cornbread stuffing mix, cream of chicken soup, cheddar cheese, grated, butter

yellow squash or 6 cups zucchini, grated, carrot, shredded, bell pepper, chopped, onion, chopped, sour cream, condensed cream of chicken soup, butter, herb seasoned stuffing mix

cream cheese,softened, caraway seed, dried basil leaves, dried dill weed, dried chives, garlic salt, lemon pepper, yellow pepper,chopped, stuffed green olives,chopped, pecans,toasted and chopped, pimiento,chopped, fresh parsley,chopped, red onion,chopped, black olives,chopped, sunflower kernels

yellow cornmeal, chicken broth, garlic salt, margarine or 1/4 cup butter, egg, beaten, shredded colby cheese (1 oz), ground beef or 1 lb ground pork or 1 lb ground sausage or 1 lb ground turkey, green bell pepper, chopped (about 1/2 cup), onion, chopped (about 1/2 cup), sliced pimento stuffed olive, hot thick & chunky salsa, sour cream, shredded sharp cheddar cheese (4 oz), mayonnaise or 1/3 cup salad dressing, paprika, for garnish , if desired or bell peppers, slices for garnish, if desired or green onion, curls for garnish, if desired

yellow squash , cut into 1/4-inch-thick slices, chopped onion, shredded carrot, sliced water chestnuts, drained, diced pimiento, drained, butter, all-purpose flour, half-and-half, salt, ground white pepper, pepper, ground nutmeg, hot sauce, sour cream, shredded cheddar cheese, egg, lightly beaten, herb-seasoned stuffing mix, butter, melted

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

zucchini,sliced, yellow squash,sliced, margarine,melted, onion,diced, sour cream, carrot,shredded, pepperidge farm stuffing mix, cream of chicken soup