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cooking.nytimes.com
This recipe is by Celia Barbour and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Mushrooms cooked with thyme, garlic, and sherry, then blended into a flavorful soup.
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This delicious take on P.F. Chang's® famous chicken lettuce wraps will have you making a meal of an appetizer!
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This is less a version of the traditional 'chicken marsala,' than a chicken casserole with Marsala wine in it. Serve with mashed potatoes or wide egg noodles.
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Baked in the slow cooker, chicken lounges in a quick, creamy sherry sauce.
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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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A cookbook-ready money-shot of mussels.
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An easy slow cooker recipe for pork ramen. For this recipe you will need pork shoulder, ginger, chicken broth, mushrooms, and fresh ramen noodles.
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Being born and raised in Nawlins I've tried so many versions of Ettoufee'. Its' like Gumbo in the fact that just about every restaurant and family has a different...
cooking.nytimes.com
This succulent chicken recipe came to The Times from Amanda Hesser in 2003, but it’s as timeless as they come Here, riesling lifts a rich cream sauce, while mushrooms add a distinct earthiness Make it on a weeknight when you have a little more time to spend in the kitchen, and want something special on the table
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Absolutely simple and delicious as an appetizer or main course! Marinated portobello mushrooms are grilled, then topped with roasted red peppers and melted mozzarella cheese.