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cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A salad recipe that's a tasty, ultrahealthy way to eat your dark, leafy greens with an Asian-inspired marinade.
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An easy pizza made with a biscuit crust, ground beef, pepperoni, pizza sauce, and your favorite pizza toppings. A favorite with kids.
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Chicken and wild rice casserole baked in a creamy mushroom soup-based sauce is a warm and comforting meal.
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Roasted portobello mushrooms are stuffed with a savory crab stuffing like a gigantic appetizer. If this isn't Heaven, your taste buds will be there anyway!
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This delicate preparation for snapper is fragrant and flavorful.
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Mushroom sauce can be done with any type of stock, but I used beef stock here since I'm going to be serving with meatloaf.
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Leftover turkey gets a boost in this tetrazzini variation--turkey in a creamy mushroom sauce is mixed with cooked spaghetti, topped with Parmesan cheese, and baked until golden and bubbly.
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Flour tortillas filled with creamy Cheddar cheese, portabella mushrooms, and spinach. Cut in fours and serve with guacamole and sour cream. Enjoy
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This is a classic dish of the Burgundy region of France, designed to celebrate the wines for which Burgundy is famous. The Herb Bouquet adds a special flavor to this extremely popular dish.