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This technique keeps the meatloaf moist, while fortifying the sauce with its flavorful drippings. Regardless, this technique will work with just about any meatloaf recipe out there.
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This taco salad uses a bed of spinach instead of tortillas for a lighter version of a taco salad with bell pepper, onion, and mushrooms.
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Sauteed mushrooms, cooked black beans, and store-bought salsa are layered with corn tortillas in a baking dish to create this Tex-Mex-inspired casserole, perfect for any weeknight meal. Top with Monterey Jack cheese and bake until melted and bubbling.
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My mother always makes this excellent egg and mushroom breakfast casserole for Christmas brunch. It's wonderful.
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For her fresh twist on the classic Philly cheesesteak the Iron Chef adds zing with a homemade creamy provolone sauce.
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This is the only stuffing I ever make and it gets RAVES! Not only is it beautiful, it has a wonderful meld of flavors and textures. Want something different than a sage dressing? Try mine!
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Fresh spinach leaves are tossed with crisp-chewy bacon, sliced mushrooms, and a homemade toasted curry vinaigrette.
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This is a Cajun-inspired gourmet wild rice dish that I created. It's quick and easy, and can even be cooked unattended in a rice cooker!
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Cooked shrimp and sliced fresh mushrooms are bathed in sauteed garlic, cream cheese, fresh parsley and a dash of basil. Toss with hot linguini and serve as an elegant appetizer or main dish.
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Fresh green beans, mushrooms and onions are baked in a creamy mushroom sauce with a panko crumb topping in this classic side dish.
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You don't have to spend a long time in the kitchen to make a full-flavored stew; our potato, bean, and mushroom stew is ready in less than an hour.