Search Results (1,519 found)
www.chowhound.com
This is a one-pot meal, which rewards highly for the effort you put into making it properly. I think the main challenge is cooking the rice to a perfect al dente...
www.chowhound.com
A classic recipe for savory mushroom, spinach, and Parmesan crêpes.
www.allrecipes.com
Tasty beef and mushroom stroganoff. This was my favorite recipe as a kid, my Mum came up with it from the stuff that was left in the cupboard! I've since modified the ingredients to add my own personal touch.
www.delish.com
Golden brown, seasoned pork chops simmer with onion in a creamy mushroom sauce and are served over hot cooked rice.
www.allrecipes.com
This chicken and mushroom pasta dish with spinach and a mustard cream sauce is prepared in just 2 pots on the stove and makes a great midweek dinner.
www.chowhound.com
Creamy noodles with celery root and mushrooms baked under crispy sausages.
www.allrecipes.com
It's easy to make this crustless spinach and mushroom quiche - most ingredients are mixed in a blender. Stir, pour, and bake.
www.allrecipes.com
Use cream of mushroom soup to make a simple, creamy sauce to serve atop these fun pastry and beef pinwheels.
www.chowhound.com
Simple, fresh, and light. You can add/sub any other vegetables. You can pre-whisk the eggs but they are fluffier if you whisk them (with a little butter) in...
Ingredients: asparagus, eggs, scallions, garlic
www.allrecipes.com
This mushroom and barley soup hits the spot any time of year! It's made in a slow cooker.
cooking.nytimes.com
I have always had an aversion to the stir-fry For me it has seemed a technique that sounds easier than it is Everyone is always impressed that a stir-fried dish takes so little time to cook, but I saw endless chopping followed by frenzied last-minute activity at the stove that I felt unsuited for
cooking.nytimes.com
This excellent vegan gravy features caramelized mushrooms and a little soy sauce for depth of flavor, making it good enough to serve to your meat-eating guests, too Just be sure to use a good-quality vegetable stock, preferably one you’ve made yourself You can simmer the gravy up to five days ahead and store it in the fridge