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This is an great side with mashed potatoes and chicken! Company loves this one and so does my husband. Not the boring everyday plain peas. These peas are combined with mushrooms and onion in a savory cream sauce.
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A smooth and creamy white sauce with portobello mushrooms is all it takes to make an everyday pasta dinner out of this world.
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Fresh green beans, mushrooms and onions are baked in a creamy mushroom sauce with a panko crumb topping in this classic side dish.
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Garlic, basil, onion, mushrooms, sweet peppers, and tomatoes are sauteed before mixing with butter and balsamic vinegar to make a sauce.
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Spinach and mushrooms pair with feta cheese and eggs to create this recipe for a more healthy and flavorful breakfast quiche.
cooking.nytimes.com
The idea behind this recipe was to create a contemporary American chicken dinner The result is a whole-bird meal that takes a bit more time and effort than a simple roast chicken but offers an outcome that is just short of mind-blowing, with a variety of tastes and textures the classic cannot touch You can make this dish with chicken parts and water or canned stock, but it’s more efficient — and far tastier — to begin with a three-to-four-pound chicken and go through the whole process
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Skinless chicken thighs simmer for hours in a creamy wine sauce made with mushrooms and olives. Serve over hot cooked rice.
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A cheesy mixture of sauteed mushrooms, spinach, cream cheese, and garlic makes a delicious filling for these baked chicken breast rolls.
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Grilling takes the bitter edge off the radicchio, and the mushrooms add an earthy, meaty quality to this simple side dish.
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Bell peppers, pineapple, mushrooms, and chicken combine to make a hearty main dish that also tastes great as leftovers.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
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These traditional glazed Japanese hamburgers are eaten without a bun. Shiitake mushrooms and tofu add moisture to the ground beef.