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This recipe is by Mark Bittman and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cut these into quarters for pretty yet simple hors d'oeuvres, or serve them with a crunchy green salad for lunch or a light supper.
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Basic gets a boost when you pair burgers with crisp, smoky bacon, earthy mushrooms and melty Swiss cheese. The herbed mayonnaise adds instant sophistication.
cooking.nytimes.com
I have always had a weakness for tuna burgers, and I like these even more than the classic all-fish burger because the mushrooms assure a moist texture They are inspired by a recipe by Clifford Pleau, which was presented at the 2015 Worlds of Healthy Flavors conference If you use sushi-grade tuna for these burgers you might want to just sear them on each side to get a rare, sushi-like interior
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Get Mushroom-Stuffed Pork Tenderloin Recipe from Food Network
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Get Wild Mushroom-Cheddar Burger Recipe from Food Network
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Get Wild Mushroom Pistachio Pasta Recipe from Food Network
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This meatloaf is packed with mushrooms and cooked in a slow cooker. Try the glaze, see the footnote for a mushroom gravy, or make both!
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A pretty fall risotto with lots of color and texture. This dish makes a great meatless main course or an elegant side dish.
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Baby shrimp and cod fillets are cooked in chicken broth with green bell peppers, chopped tomatoes, cumin and chili powder in this soup finished with plain yogurt.
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This kid-pleasing, creamy broccoli cheese soup recipe is ready in less than 45 minutes.
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Get Italian Wedding Soup Recipe from Food Network