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You've heard of zing, now meet zang. Seasoned chicken breasts are slowly grilled, brushed with barbeque sauce, and served on a toasted bun.
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A very simple copycat recipe for a famous mushroom-Swiss burger has canned soup and mushrooms, processed Swiss-style cheese, and ground beef.
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Portabello mushrooms, spinach, cheeses and penne combine to make a delicious casserole dish - perfect for family dinners or a party.
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This recipe is by Mark Bittman and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a simple healthy dish that can be used as a small salad for lunch or a yummy side dish. This is great on its own or would work wonderfully as a side dish.
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Top round is marinated for up to 48 hours in Italian-style salad dressing, then broiled and sliced thinly to serve on French bread, topped with sauteed onions and mushrooms. Dipping sauce is made with cheese, salsa, and olives.
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Get Chicken Stir-Fry Recipe from Food Network
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Served on a bed of rice, perfect for soaking up the delectable mushroom sauce. Colorful green pepper and pimento accents make for a suitable Christmas entree.
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A different take on the traditional Chicken Marsala with a creamy sauce for your chicken and pasta. This has been a huge hit with family and friends.
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This quick tomato soup uses pureed, canned whole tomatoes simmered with chunks of zucchini and mushrooms and flavored with basil and thyme.
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Lentils are tossed with pan-fried onions and crunchy almonds are a hearty side dish or picnic salad.
cooking.nytimes.com
This versatile salad, or pilaf, may be construed as a home cook’s answer to a fast-casual lunch bowl But it does not need to be piled high with a freewheeling array of additional ingredients As it is, this could be a stand-alone first course, a lunch dish or a side to serve alongside meat or seafood