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Fresh mushrooms are sauteed in butter with onions and celery before adding to a mixture of bread cubes, chopped apple, parsley, beaten egg and broth. This recipe will stuff a 12 pound turkey.
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A porcini mushroom cream sauce is served over seared and roasted pork tenderloin. Simple ingredients, but complex flavors.
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Tender potatoes and mushrooms simmer with plenty of clams in half-and-half for a rich chowder that's very easy and fast to make. This goes best with a nice crisp green salad and hot crusty bread.
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I derived this recipe after tasting something similar at a restaurant. It is wonderfully rich and filling.
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Melt-in-your-mouth artichokes crown chicken baked in a mushroom-sherry glaze.
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This party dip is made in the slow cooker with breakfast sausage and processed cheese.
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Fragrant white wine and mushrooms with pork chops.
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A chicken casserole that has Cheddar cheese and elbow macaroni as the main ingredients.
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This cheesy noodle casserole made with mushrooms, pepperoni, and lots of mozzarella cheese has the flavor of pizza.
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Black-eyed peas inspired this fast and flavorful salsa that mixes pimentos, mushrooms, celery, onion, and pickled jalapeno peppers. Serve it with tortilla chips or pita crisps to make a zesty appetizer.
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Penne pasta with Italian sausage, mushrooms, and savory pumpkin sauce is a warm and comforting dish for fall nights.
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This recipe is by Mark Bittman and takes About 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.