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Stephanie Izard's rich, chunky mushroom ragout is great on everything from seared halibut to sautéed scallops and pasta. Use vegetable stock instead of chicken stock for a great vegan sauce.
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I bought a lamb roast with no idea what to do with it. I searched my spice books and found a Tunissian spice mix called Qalat daqqa. Sounded intriguing. Now...
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A healthy, hearty autumn soup balancing celery root and potatoes with a hint of apple.
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Get Mushroom Stroganoff Recipe from Food Network
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Delicious mushroom risotto made with vegetable broth, cream, and a variety of fresh vegetables. Serve as a side dish or filling main course.
cooking.nytimes.com
Mushroom ragoût accepts chipotles willingly I made a delicious and substantial quesadilla dinner with the ragoût, two tortillas and a bit of cheese in under three minutes.
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Chef John serves mini ravioli in a creamy sauce flavored with tangy Gorgonzola and Parmesan for a quick gourmet dish. It's topped with diced apple and toasted walnuts.
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Whipped cream flavored with rum, vanilla extract, and nutmeg makes a great addition to all kinds of desserts, drinks, or just about anywhere you want a dollop of flavor.
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Lasagna of Roasted Butternut Squash Recipe from Food Network
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Cream of chicken soup is kicked up with a festive blend of green chilies and lime, and served over tender chicken breasts dusted with Cajun seasoning and sautéed until done.