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Get Top Sirloin Hot Pot Recipe from Food Network
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This basic recipe is recommended for blushing brides and other beginners. Vegetables, such as carrots, potatoes, and celery can be done along with the roast, if desired.
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Chewy, buttery, whole-grain kamut slow-cooked with blue cheese, mushrooms, and onions.
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Absolutely simple and delicious as an appetizer or main course! Marinated portobello mushrooms are grilled, then topped with roasted red peppers and melted mozzarella cheese.
cooking.nytimes.com
This recipe is by Trish Hall and takes 13 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Budget-friendly turkey wings simmer in seasoned gravy all day in a slow cooker. They are served with yellow rice for a creamy and comforting main dish that takes just a few minutes of attention.
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A delightful mixture of spinach, egg and ricotta cheese is layered with mozzarella cheese, cream of mushroom soup and succulent morsels of chicken to make a rich and satisfying baked lasagna.
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We got burned out on the traditional recipe. A serious update of the old green bean casserole resulted. It's spicier, not runny, and has an unusual mix of textures. My family loves it! I think yours will too. Can't wait to know what you think.
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The savory flavors of mushrooms and bacon make this cream of asparagus soup a warm starter course for a meal.
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These gourmet burgers topped with cheese, bacon, mushrooms and onions sauteed in red wine are sure to be a hit at your next cookout.
cooking.nytimes.com
This French-inspired chicken dish isn’t exactly weeknight fare, but it is sophisticated comfort food that is well worth the effort First, boneless chicken thighs or breasts are pounded into cutlets, marinated in garlic, lemon juice and thyme (up to 6 hours, but even a short sit will do nicely), then breaded and fried They are then dressed in a rich yet delightfully piquant sauce of mushrooms, shallots, garlic, Dijon mustard, white wine and balsamic vinegar that is a welcome contrast to the richness of the fried chicken
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The mushrooms and zucchini that top this tantalizing pizza can be grilled instead of sautéed, if you prefer. Whichever method you choose, make sure the vegetable mixture is quite dry before you spread it on the pie, or the crust will be soggy.