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cooking.nytimes.com
Think of this dish as red curry noodles, version 2.0 By doctoring up jarred red curry paste with fresh chile, garlic, ginger, lemongrass and spices, this dish gets a much more complex, intense flavor than the usual version Once you have all the ingredients at the ready, the dish comes together quickly
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Appetizer-sized empanadas, or turnovers, stuffed with a curried ground pork picadillo, and baked until golden brown.
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Get Emeril's Fall River Chow Mein Recipe from Food Network
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Forego the bread and use portabello mushrooms as a "crust" for your next pizza with this recipe for vegetarian pizza-style mushrooms.
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Luxurious beef bourguignon, or beef Burgundy, with beef chuck, carrots, pearl onions, mushrooms, and coated with a deeply flavored, silky sauce.
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These are delicious mushrooms my boyfriend's father made that I tweaked into my own. You can play with different cheeses and sauces including salad dressings. I have found these to be my favorites. I have taken the stems, put them in a food processor and then combined them with some butter and flour to make a steak sauce that is delicious! Nothing goes to waste!
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Dry stuffing mix is the key to these wonderful stuffed mushrooms!
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Sauteed mushrooms with a hint of wine and teriyaki sauce are the perfect topper for steak and baked potatoes.
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Get Shrimp Stir-Fry with Fried Egg and Flavored Vinegar Recipe from Food Network
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You can make this in one pot. Sauté the veggies first and scrape up the brown bits to start the curry.
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Add gourmet flavor to a simple pasta dish with a tomato-mushroom sauce.