4675 karen stove oven Recipes

beef round steak, cut 3/4 inch thick, flour, salt, dry mustard, pepper, garlic powder, shortening, tomatoes, onion, sliced, stalk celery, sliced, carrots, sliced, worcestershire sauce, red wine, water, hot cooked noodles, mashed potatoes or hot cooked rice

stove top stuffing mix, water, butter or 1/4 cup margarine, boneless skinless chicken breast halves (about1-1/4 lb), frozen mixed vegetables, condensed cream of mushroom soup, sour cream (milk if you don tsp have )

stove top cornbread stuffing mix, water, ground beef, frozen corn, onion, diced, cream of mushroom soup, evaporated milk, salt and pepper

stove top stuffing mix monterey style with mushroom and onion, water, butter, frozen chopped spinach, thawed well drained and patted dry, kraft 100% grated parmesan cheese, chopped fresh mushrooms, onion, finely chopped, eggs

stove top stuffing mix , in the canister,any flavor, milk, bulk sausage, cooked,crumbled, eggs, kraft shredded cheddar cheese, salt

chef karen harper , pastry chef for the black rabbit restaurant at mcmenamins edgefield in troutdale, oregon, courtesy of chef harper and mozzarella fresca. the cheesecake must be made a day in advance. (i first saw this recipe in a newspaper, but it s readily found throughout the internet.), all refrigerated ingredients should be at room temperature ., mascarpone (you can, substitute cream cheese ), sugar, grand marnier, eggs, kosher salt, in grand marnier, must be done in advance; cover and refrigerate., preheat the oven to 300of., beat the mascarpone/cream cheese until creamy. gradually beat in the sugar , salt and grand marnier., at a time add the eggs , scraping the sides of the bowl often., scrape batter into the crust and smooth the top. bake on a cookie sheet until the center barely jiggles when the pan is tapped, 45 to 55 minutes. let cool in the pan on a rack for 2 hours., unmold, cover and refrigerate overnight., chocolate graham cracker crust, chocolate graham crackers, melted unsalted butter, springform pan, preheat oven to 375of., in a food processor , blend graham crackers and butter until completely incorporated., mash the crumb mixture evenly into bottom of a 10 springform pan. bake 10 minutes ; cool completely., chocolate ganache, chopped semisweet chocolate (use top quality chocolate), heavy cream, grand marnier, be done in advance, covered and refrigerated ., bring cream just to the boil. remove from heat and stir in chocolate till incorporated., using a whisk , very gently stir in grand marnier. let ganache cool till is thick enough to spread. if ganache becomes too thick, warm it in a water bath or double boiler., candied orange slices, unpeeled oranges, sliced from top to bottom in 1/4 thick slices, sugar, water, be done in advance, covered and refrigerated ., boil orange slices in water for 10 minutes, gently stirring occasionally., stir in sugar and cook for another five minutes. remove orange slices with tongs to a baking sheet and allow them to cool completely. reserve the orange simple syrup for other culinary uses, mousse, do not do this step till ready to build the dessert., mascarpone, zest from 1 orange, heavy cream , whipped stiff, sugar, unflavored gelatin, cold water

chicken flavored stove top stuffing mix, pork chops (those thick costco size chops work too), eggs, lightly beaten with a little, milk, flour , for dusting, melted butter or 2 -3 tbsp olive oil

stove top stuffing mix (any flavor is fine ), eggs, water, ground beef or 2 lbs turkey

lean ground beef, stove top chicken flavor stuffing mix, cream of mushroom soup, cream of celery soup, cream of chicken soup, milk (use the can to measure)

stove top chicken flavor stuffing mix, boneless skinless chicken breasts, cut into bite-size pieces, condensed cream of chicken soup, sour cream (either breakstone s or knudsen brand), frozen mixed vegetables, thawed and drained

stove top stuffing mix, water, mayonnaise, salmon (drained ), lemon juice, shredded mozzarella cheese, chopped green onion

stove top stuffing mix , for chicken in the canister, milk, bacon, cooked, crumbled, eggs, shredded cheddar cheese, salt

stove top stuffing mix , chicken flavor dry, whole boneless skinless chicken breast halves, soup , brocoli cheese cream 98% fat free, nonfat dry milk powder, water, frozen california-blend frozen vegetables

oven dried tomatoe, water, milk (i used 2%), extra virgin olive oil, white bread flour (scant), whole wheat flour, grated parmesan cheese, salt, sugar or 1 tsp splenda substitute, bread machine yeast

oven roaster or capon, fresh herbs on stalks or 1 tbsp dried thyme, rosemary and tarragon, whole garlic cloves in skins, liquid (water , broth, wine or a combo) for deglazing, unsalted butter, salt and freshly ground black pepper, chopped parsley, yukon gold potatoes , scrubbed clean and cut in 1/4th lengthwise so they are more like wedges

chopped broccoli, cooked and drained, colby cheese, diced, cream of celery soup, stove top stuffing mix, butter

broiler-fryer chicken (recipe calls for fryer), stove top chicken flavor stuffing mix, cream of celery soup, cream of mushroom soup, swanson chicken broth

roasting chickens, herb stuffing mix (stove top), water, butter, onion (chopped ), frozen chopped spinach (thawed drained ), prosciutto (chopped ), garlic cloves (minced ), sage, rosemary, whipping cream, poultry seasoning, paprika