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An easy weeknight recipe with roasted chicken and sautéed mushrooms mixed with a creamy white-wine sauce and rigatoni pasta.
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Swiss raclette, the dish of gently melted cheese (also named raclette ) that is served with boiled potatoes, air-dried beef, and cornichons, inspired this more accessible version that uses easy-to-find, quick-to-melt Brie.
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a prefect late winter soup that is super high in antioxidants and taste amazing especially leftover. I made this soup when I had H1N1 last winter it may not have...
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These garlicky egg rolls are filled with tiny shrimp, shredded cabbage, and bean sprouts and served with a special tasty dipping sauce.
cooking.nytimes.com
This recipe is by Amanda Hesser and takes 1 hour 30 minutes plus 2 days marinating. Tell us what you think of it at The New York Times - Dining - Food.
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This version of cashew chicken fries the chicken in peanut oil and covers it with an oyster sauce-based sauce. It's served with a sprinkling of cashews and green onions.
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Get Vegetable Dumplings with Dale Talde Recipe from Food Network
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Calf's liver and onions sliced and pan seared in butter until golden, then simmered in a sour cream and mushroom broth with a touch of Worcestershire sauce.
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Spicy Thai basil chicken with egg and rice is a quick and easy Asian-inspired meal for lunch or dinner; serve with sliced cucumber and tomato.
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Turn fresh wild chanterelle mushrooms into a hearty side dish flavored with olive oil and port using this quick and easy seasonal recipe.
cooking.nytimes.com
This is a very hearty, chunky soup filled with bits of browned mushroom and silky baby spinach A combination of sweet and savory spices – cinnamon, coriander and cumin – gives it a deep, earthy richness For the most complex flavor, use several kinds of mushrooms and cook them until they are dark golden brown and well caramelized.