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Use a packaged stock if you dont have the real thing.
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This recipe is by Marian Burros and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Salami, mushrooms, tomatoes, and artichoke hearts are baked in this cheesy egg dish perfect for brunch or a light lunch.
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Herb-scented mushrooms and breaded chicken simmered in a lemon wine sauce with tangy dollop of honey mustard.
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Ketchup, a Western ingredient that has been adopted by the Japanese, helps form a sweet glaze on both the mushrooms and tofu.
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Get Quail Wellington Recipe from Food Network
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Hoagie rolls baked with slices of turkey and provolone cheese and a mushroom/onion saute mixture, then topped with olives, tomato and lettuce. This is a favorite meal with my family. I make it using the turkey and cheese from our local grocery store deli. Note: If desired, spread mustard and mayonnaise on top half of bread before completing sandwich.
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Sous vide at home with Chef John's simple stovetop technique for cooking your steak to a perfect medium-rare.
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Here's a quinoa dish that even non-vegetarians will love. Quinoa is cooked in vegetable broth and mixed with sauteed garlic, tofu, broccoli, mushrooms, and spinach.
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This is a rich and meaty vegetarian stroganoff made with portobello mushrooms, and served over egg noodles. It is quick to make, and tastes delicious.
cooking.nytimes.com
For a full meal in a bowl, serve this deeply flavorful soup with warm brown rice or noodles.
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Aaaah...rosemary-herbed chicken breasts braised in Marsala wine with portobello mushrooms and onion, then topped with melting mozzarella.