Search Results (2,725 found)
cooking.nytimes.com
This recipe is by Craig Claiborne And Pierre Franey and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Make these gourmet burgers, fragrant with truffle oil and red wine, slider-style as an appetizer or as full-sized burgers.
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Host a Japanese hot pot party with this recipe for traditional beef sukiyaki cooked tableside in a savory broth with enoki mushrooms.
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This Gorgonzola and tofu scramble with mushrooms and spinach is a quick and easy way to prepare tofu for breakfast, lunch, or dinner.
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Chef John uses a nice light sauce on his lobster thermidor. And you can prep these ahead of time and just pop them in the oven when your guests arrive!
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A classic creamy chicken and mushroom spaghetti recipe. You will need a yellow onion, cremini mushrooms, thyme, cooked chicken, milk, and Parmesan.
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Chicken breast is cooked with rotini pasta and cheddar cheese soup in this comfort food casserole that the kids will love.
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Chunks of firm tofu are marinated with vegetables in a sauce made with sriracha, soy sauce, sesame oil, onion, and jalapeno.
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Pizza crust is topped with American cheese, sirloin, mushrooms, bell pepper, and onion in this easy Philly cheese steak pizza recipe.
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This Greek-style vegetable medley is a great side dish to falafel, kabobs, or any other Mediterranean or Middle-Eastern meal. Potatoes, mushrooms and zucchini sing with the sunny flavors of olive oil, garlic, and oregano.
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I always get begged for the recipe to this warm gooey brie with red wine, thyme and mushrooms. I serve it with crostini and a big glass of red wine. You can...
cooking.nytimes.com
Mushrooms make a great filling for tacos and quesadillas Hot, smoky chipotle chiles complement the earthy flavor of the mushrooms You can use cremini or white button mushrooms or oyster mushrooms for this dish.