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Go deep this Super Bowl Sunday: Serve empanadas. These turnovers are perfect 'finger food' -- no knife and fork required. And because the recipes use refrigerated biscuit dough, it's an easy score. All you have to do is make the fillings.
cooking.nytimes.com
This recipe is by Marian Burros and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: rice, mushrooms, butter, peas, salt
www.delish.com
This updated classic—loaded with celery, carrot, and fresh thyme—is the answer to all your problems on a cold night.
www.delish.com
This earthy risotto is quick, easy, and will totally impress your friends.
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Perfect for brinner (breakfast for dinner), each of these nutritious bowls is packed with all-natural chicken sausage, fresh veggies and a baked egg.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Spicy sausage, spinach, and mushrooms are sauteed in butter, mixed with ricotta cheese, and served over fettuccine in this recipe.
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For a protein-packed breakfast, make this quick and easy omelet that has mushrooms, green onions, and a generous helping of Cheddar cheese.
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Made with ground pork sausage and beef, veggies and mushrooms. Not your old-fashioned meatloaf - meatloaf with a twist!
www.chowhound.com
A classic stroganoff recipe made vegetarian with mushrooms and kale, with a creamy wine sauce served over egg noodles.
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Making risotto requires lots of stirring, but it well worth the effort when your creamy grain dish is spiked with mushrooms and bell pepper, as in this recipe.