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Stove Top is a stuffing that was introduced by General Foods in 1972. It is a quick cooking ("instant") stuffing that is available in supermarkets. Unlike traditional stuffing, Stove Top can be prepared on the stove, in a pot, and can also be prepared in a microwave oven. It is used as a side dish for meals as well as a medium in which some ...
Ruth Miriam Siems ( / siːms /; [1] February 20, 1931 – November 13, 2005) was an American home economist who created Stove Top Stuffing. [2] A native of Evansville, Indiana, Siems graduated from Bosse High School in Evansville and earned a degree in home economics from Purdue University in 1953. [1] She was employed for almost four years in ...
While the recipe is substantially different from any stuffing my family typically brings to the table, it smelled absolutely heavenly coming out of the oven and tasted great for dinner, topped ...
Sage and Honey Skillet Cornbread. The benefit of making cornbread in a cast-iron skillet is the deep, crunchy crust that it forms. With this recipe, you arrange fresh whole sage leaves in the ...
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Stuffing, filling, or dressing is an edible mixture, often composed of herbs and a starch such as bread, used to fill a cavity in the preparation of another food item. Many foods may be stuffed, including poultry, seafood, and vegetables. As a cooking technique stuffing helps retain moisture, while the mixture itself serves to augment and ...
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