Search results
Results from the WOW.Com Content Network
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 .
Siems developed Stove Top while working at General Foods during a time when there was a high demand in the U.S. for convenient, non-perishable food. Skip to main content. 24/7 Help. For premium ...
Thanksgiving is for turkeys and plenty of stuffing. For premium support please call: 800-290-4726 more ways to reach us
Sausage Stuffing. This variation on stuffing uses a combination of white sandwich bread for a fluffy, pudding-like texture and crusty French bread to help it stand up to sturdy mix-ins like ...
Ruth Miriam Siems (/ s iː m s /; [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]
A microwave oven or simply microwave is an electric oven that heats and cooks food by exposing it to electromagnetic radiation in the microwave frequency range. [1] This induces polar molecules in the food to vibrate [ 2 ] and produce thermal energy in a process known as dielectric heating .
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
It's brilliantly delicious. For premium support please call: 800-290-4726 more ways to reach us