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This recipe is by Jonathan Reynolds and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Extra green onion and mushroom cheese sauce takes these shrimp and scallop crepes to whole new levels of savory awesomeness.
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Chicken and mushrooms with a pimento-mushroom soup cream sauce for a one-dish rendition of this popular supper dish.
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This is a delicious recipe for a focaccia sandwich with roasted eggplant and red bell peppers and sauteed portobella mushrooms. You can substitute your favorite veggies and use any Italian flat bread you choose.
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This is a modern version of the classic coq au vin-rich in flavor but lower in calories than the original, and much faster to make.
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Mushrooms, onions, and almonds transform ordinary wild rice into an elegant pilaf. The nutty flavors perfectly compliment roasted meat or fish.
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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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At 611 Supreme in Seattle, authentic Normandy-style buckwheat crepes are filled with either savory or sweet fillings. Let the batter rest overnight before making the crepes.
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This twist on an old classic incorporates mushrooms, onions, and bacon into good old-fashion mashed potatoes. Ranch dressing is the secret ingredient.
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Fresh herbs are sauteed with garlic in olive oil, then cooked with garbanzo beans, zucchini, mushrooms and tomatoes. This can be served either as a main dish or side dish. If you like, you can add raisins or pine nuts to the garbanzos in the beginning.
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Vegetarian stuffing made with cream of mushroom soup, mushrooms, pecans, and cranberries is a hit for everyone at Thanksgiving dinner.