To prepare mushrooms for stuffing, hold the mushroom cap in one hand and grab the stem with the other hand. Twist to snap off the stem; place caps on a greased baking sheet. Mince or finely chop stems.
Spoon chopped stems onto paper towel and squeeze to remove any liquid.
Pot roasts are done when a long-handled fork can be inserted into the thickest part of the roast…
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Never measure over the batter because some my spill, adding too much to the batter.
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