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This recipe is by Steven Raichlen and takes 2 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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A classic beef Wellington recipe is usually served at a wedding or any variety of stuffy banquet dinners. This recipe is easy to make and will be a hit.
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Long grain and wild rice cooked with sausage and mushrooms.
Ingredients: sausage, wild rice, mushrooms
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A delicious omelet made with Dungeness crab, mushrooms, and Swiss cheese.
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This quick and easy dinner with chicken breast, zucchini, and mushrooms is a great go-to recipe midweek that is ready in under 30 minutes.
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Drinking wine with eggs at lunch always feels so French to Kristin Donnelly, likely thanks to Elizabeth David's famous essay, "An Omelette and a Glass of Wine."
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Using a chicken demi-glace, a very concentrated and flavorful sauce base, will add a gourmet touch to this easy but elegant dish of boneless chicken breasts in a mushroom-lemon sauce with capers.
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Cornbread dressing, made into patties, and baked. Serve them with gravy poured over the top. Yummmm! Originally submitted to ThanksgivingRecipe.com.
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An aromatic, garlicky sauce of Balsamic vinegar and mushrooms graces this chicken dish.
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Beef tenderloin slow-roasted to perfection and paired with delicious porcini mushroom sauce.
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This savory quinoa dish with carrots, mushrooms, and baby kale is a quick and easy one-pot vegetarian meal that's hearty and satisfying.
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Red, green and yellow bell peppers are lightly sauteed along with a succession of zucchini, yellow squash, mushrooms and garlic. Add chopped tomatoes and serve over freshly boiled pasta.