Search Results (2,941 found)
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All you really need for this dish is Aburrio Rice, onion, broth and some butter. Though it helps if you have some white wine, parmesan cheese, and a veggie or...
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This lighter take on ramen, with snap peas and shaved asparagus, comes from the vegetarian cookbook author Lukas Volger The flavors are perked up with pounded or grated ginger and lemon zest You can skip the frizzled scallion garnish, but it does add nice texture to the finished bowl.
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Joy Devor took home the grand prize at the Simply Manischewitz Cook-Off for these easy and delicious cracker-crusted flounder rolls.
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Stuff bell peppers with a mixture of rice, beef, mushrooms, onions, garlic, and tomatoes.
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A classic beef Wellington recipe is usually served at a wedding or any variety of stuffy banquet dinners. This recipe is easy to make and will be a hit.
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This recipe's take on a classic Chinese-restaurant staple uses canned mushrooms and snow peas to increase the vegetable variety in your homemade beef and broccoli.
cooking.nytimes.com
This recipe is by Steven Raichlen and takes 2 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Lemon grass and ground beef create a great flavor combination in these simple, fast, and economic kabobs.
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Long grain and wild rice cooked with sausage and mushrooms.
Ingredients: sausage, wild rice, mushrooms
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A delicious omelet made with Dungeness crab, mushrooms, and Swiss cheese.
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Using a chicken demi-glace, a very concentrated and flavorful sauce base, will add a gourmet touch to this easy but elegant dish of boneless chicken breasts in a mushroom-lemon sauce with capers.