Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenFruit - Apple - Apple Stuffing
Famous Authors (View All Authors)
Fruit - Apple -  Apple Stuffing Post by :nickdmt Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3285

Click below to download : Fruit - Apple - Apple Stuffing (Format : PDF)

Fruit - Apple - Apple Stuffing

1 loaf of bread, cubed and left out overnight
1-2 apples, chopped fine
3 stalks of celery
1 onion, diced
3/4 C walnuts
3 eggs
1 tsp salt
1 tsp poultry seasoning
1 tsp sage
2 cups turkey broth


Cube the bread the night before, spread out on 11x17" sheets to sit overnight and get hard. Combine remaining ingredients and mix in large bowl.
If you like this book please share to your friends :
NEXT BOOKS

Fruit - Apple -  Apple Tapioca Fruit - Apple - Apple Tapioca

Fruit - Apple -  Apple Tapioca
1 (8 oz). box pearl tapioca 1/2 tsp. salt 6 cups cold water 1 1/2 cups brown sugar 1/2 tsp. nutmeg 1 tsp. cinnamon 5 cups peeled and sliced apples 2 Tbsp. butter Cook tapioca, salt and water over direct heat until tapioca is completely transparent (for best results, soak tapioca overnight). Butter a 3 qt. baking dish (glass/ceramic works best). Mix spices and sugar and stir into apples. Place apples in baking dish. Pour tapioca mixture over apples (do not stir). Dot with butter. Cook at 400 degrees, 45 min.- 1 hr, or until apples are soft. Stir every 10
PREVIOUS BOOKS

Fruit - Apple Stuffed Veal Rolls (kolvrullad) Fruit - Apple Stuffed Veal Rolls (kolvrullad)

Fruit - Apple Stuffed Veal Rolls (kolvrullad)
2 slices veal cutlet, 1/2 inch thick (2 to 2 1/2 pounds) 1/4 pound bonelss pork 1/2 teaspoon salt 1/8 teaspoon white pepper 2 apples 2 tablespoons butter or margarine 1 teaspoon salt 1/8 teaspoon white pepper 1 bouillon cube or 1 teaspoon meat extract paste 1 cup hot water 1/4 cup water 2 tablespoons flour 1 tablespoon sugar Pound veal cutlets with mallet. Make crosswise slits on cutlets about 1 inch apart, cutting almost
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT