Free Recipes Archive
Cream cheese (can be thinned with a little milk, if you want), mixed with chopped spinach or your favorite herb Cream cheese with crabmeat, sherry and your favorite herb Cream cheese with minced, sauteed mushroom stems and your favorite herb Read More …
Serving Size : 6 2 c Morel mushrooms 2 tablespoons Unsalted butter 1 tablespoon Finely minced garlic 1 tablespoon Finely minced shallots 1/2 teaspoon Salt 1/4 c Sherry or Madeira 1/4 c Brandy 1/2 c Whipping cream 12 oz Fresh Read More …
1-1/2 pounds multigrain or sourdough bread, cubed 1 tablespoon olive oil 1 tablespoon butter 1 onion, chopped 1 carrot, chopped 2 stalks celery, sliced 8 ounces mushrooms, sliced 3-1/2 ounces shiitake mushrooms, sliced 1/4 cup pecan pieces 2 teaspoons poultry Read More …
Serving Size : 25 3 3 oz package cream cheese, softened butter or margarine, softened all-purpose flour 1/2 pound mushrooms, minced 1 large onion, minced 1 teaspoon salt 1/4 teaspoon thyme leaves 1/4 cup sour cream 1 egg, beaten Early Read More …
8 ounces cream cheese, softened 4-6 strips of bacon, fried and crumbled; reserve fat 1 small onion, finely chopped 20-25 large mushrooms, stems removed about 8 mushroom stems, finely chopped Saute onion and mushroom stems in bacon fat until tender. Read More …
Serving Size : 12 1 pound crabmeat 1/4 cup seasoned bread crumbs 2 tablespoons chopped fresh parsley 1 tablespoon finely chopped onion 2 eggs, beaten 1 pound mushrooms 1/4 cup Parmesan cheese 1/4 teaspoon cayenne pepper 1/4 teaspoon white pepper Read More …
This recipe can be adjusted, using the same proportions, to make as many mushrooms as you want. 1-1/2 pounds white mushrooms 1 cup shredded Cheddar cheese 1 cup shredded mozzarella cheese 1 cup shredded Parmesan cheese 3/4 cup mayonnaise Crumbled Read More …
1/2 lb Mushrooms 1/2 teaspoon Marjoram 1/4 cup Butter 1 cup Light Cream 3 tablespoons Flour 2 teaspoons Chives Minced 1/2 teaspoon Salt 1-1/2 teaspoons Lemon Juice pn Garlic 1 pk White Bread Finely chop mushrooms. Saute for 5 minutes Read More …
Source: Chef Billy Reynolds, Tautog’s Restaurant, Virginia Beach Stuffing 1 pound goats cheese 1/4 cup heavy cream 1 tablespoon chives 1 tablespoon garlic Pesto 2 cups sun-dried tomatoes 1/2 cup Parmesan cheese 1 cup olive oil 2 ounces pine nuts Read More …
Source: Tangerine, St. Louis, MO 4 portobello mushrooms 1/4 cup milk 4 eggs, beaten Salt and pepper 1 cup flour 1 cup coarsely ground bread crumbs 1 tablespoon thyme 1/2 pound melted butter Mashed Potatoes, recipe follows Cream Gravy, recipe Read More …
1 lb. lump crab meat, fresh or canned 1 large carton fresh Jumbo Mushrooms or 2 large cans Jumbo Mushroom buttons 1/2 cup Onions, white, minced 1/2 cup Italian Seasoned Bread Crumbs 2 tablespoons pimentos, minced 1/2 stick real butter Read More …
14 to 16 large mushrooms 8 oz cream cheese 1 cup shredded crab meat 3 Tbls. butter Parmesan cheese, grated Clean the mushrooms and remove the stems. Cream together the butter and cream cheese until thoroughly mixed. Next, combine the Read More …
16 large fresh mushrooms 6 ounces sweet Italian sausages 1 clove garlic, minced 3 Tablespoons olive oil 2 Tablespoons minced parsley 1/4 cup grated Parmesan cheese Preheat oven to 350 degrees. Remove stems from mushrooms and chop them fine. Remove Read More …
1 tablespoon butter 2 shallots, sliced 3 thin slices white bread, crusts removed 1/2 egg white, lightly beaten 2 tablespoons light cream 5 ounces lean boneless veal little salt and ground white pepper 3/4 cup whipped cream 1-1/2 pound fresh, Read More …
1 pound fresh, sliced mushrooms 1 pound fresh, whole mushrooms 1 (14 ounce) can beef broth 1/2 cup Wishbone Italian Dressing 1/2 cup olive oil Combine, cover and refrigerate for 24 hours. Serve with salad selections. Refrigerate any leftovers. Servings: Read More …
4 portobello mushroom caps 3 tablespoons pure olive oil, divided 3/4 teaspoon salt, divided 1/4 teaspoon pepper, divided 2 garlic cloves, pressed 1 green bell pepper, cut into thin strips 2 or 3 plum tomatoes, seeded and chopped 1/4 cup Read More …
2 medium onions, chopped fine 3/4 stick (6 tablespoons) unsalted butter 1-1/2 pounds mushrooms, chopped fine 2 small red bell peppers, chopped fine a 6-ounce piece serrano ham* or prosciutto, trimmed and chopped fine 1/3 cup cream Sherry 1/2 cup Read More …
1 dozen fresh mushrooms (2″ in diameter) 2 cups diced stale bread 1/2 cup grated Parmesan cheese 2 tablespoons dried onions 1 tablespoon sunflower seeds 1 tablespoon dried parsley flakes 1/2 teaspoon lemon pepper 1/2 teaspoon seasoned salt 2 tablespoons Read More …
8-10 large fresh mushrooms 1 can of crab meat (drained) 1-2 tablespoons mayonnaise 1/4 cup (or so) shredded Swiss cheese Cut the stems of the mushrooms and scoop out the centers. Finely chop stems and centers. Combine the crab meat Read More …
1 lb hot Italian sausage 1 slice finely chopped onion 1/2 green pepper, finely diced 1/4 teaspoon garlic powder 1/4 cup dry bread crumbs dash of pepper 1/4 teaspoon salt 1-1/4 cups spaghetti sauce 40 large mushroom caps oil mozzarella Read More …
1/2 cup fresh butter 1/4 teaspoon granulated or powdered garlic 1/2 teaspoon salt 1/4 teaspoon black pepper dried parsley flakes 1/4 cup Chardonnay 1 lb fresh mushrooms, quartered Thoroughly clean and sanitize sink. Wash mushrooms under cold running water and Read More …
500g white or brown button mushrooms 3 – 4 dried chilies 1 TBS fresh thyme leaves DRESSING 1-1/2 cups white vinegar 1 bay leaf 1/4 cup sugar 3/4 cup extra virgin olive oil (or salad oil) Brush the mushrooms clean Read More …
1-1/4 cups wild rice 4-1/2 cups water 3 chicken boullion cubes 1/4 teaspoon pepper 1 tablespoon olive oil 2 tablespoons butter 1-1/2 cups finely chopped celery 1 medium onion, chopped 1 teaspoon minced fresh thyme 2 tablespoons chopped parsley 23 Read More …
This intensely autumnal side dish single-handedly makes the case for cooking with seasonal vegetables. It’s a perfect side dish to add to any Thanksgiving repertoire. Yield: 4 Servings 1/4 cup olive oil 3 Tablespoons shallots, finely diced 3/4 pound wild Read More …
Yield: 4 servings 1 lb Wild mushrooms 1/4 oz Dried porcini 2 tablespoons Butter 1 tablespoon Tomato paste 1 cup Heavy cream 1/4 cup Dry white wine 1 tablespoon Basil, chopped or 1 teaspoon Dried basil 1 teaspoon Dried sage Read More …
8 oz fresh mushrooms 1/4 cup balsamic vinegar 1/4 cup + 2 tablespoons cider vinegar 1/4 cup olive oil 1 small white onion, minced fine 1 teaspoon oregano 2 tablespoons lemon juice Clean the mushrooms and boil them for 10 Read More …
1 ounce dried porcini mushrooms 3 cloves garlic, peeled 1/2 cups flat-leaf parsley, chopped 1/2 teaspoon salt, plus more to taste 1 long Italian or French bread, sliced 1/4 inch thick on the diagonal Extra-virgin olive oil, for bread 1/2 Read More …
1/4 cup unsalted butter 2 lbs. button mushrooms, halved vertically 1/2 cup dry white wine 1 tablespoon fresh lemon juice 1/8 teaspoon ground nutmeg 1 cup whipping cream Chopped fresh parsley (optional) Melt 1/4 cup butter in heavy large skillet Read More …
These delicious appetizers can be prepared a day ahead. You can use sweet Italian sausage instead of hot with equally great results. 2 pounds large mushrooms vegetable oil 1 pound hot Italian sausage 10 scallions, minced 2 tablespoons butter 2 Read More …
1 cn (4 ounces) artichoke hearts; drained and finely chopped 1/2 c Fine dry bread crumbs 1/2 c Parmigiano-Reggiano cheese; finely shredded 2 ounces Prosciutto; finely chopped Or Canadian bacon (1/2 cup) 2 Cloves garlic; minced 1 tablespoon Olive oil Read More …
Cheese Filling 1/3 cup whipped cream cheese 1/4 cup shredded sharp Cheddar cheese 1/2 teaspoon dry Hidden Valley Ranch Dressing Mix Combine cream cheese, Cheddar cheese and dressing mix. Let stand for 10 to 15 minutes. 6 large button mushrooms Read More …
Makes 4 servings 3 cups button mushrooms 1 clove garlic 1 teaspoon olive oil 1 tablespoon fresh tarragon 1/2 teaspoon soy sauce salt to taste Saute mushrooms and garlic in oil till soft. Stir in the remaining ingredients and serve. Read More …
This is a delicious recipe for mushrooms. A combination of pasta sauce, cheese, onions, and more, make this a wonderful addition to your meal. 1 cup pasta sauce 4 large portobello mushrooms (4-inch diameter) 1/3 cup cream cheese spread 1 Read More …
Number of Servings: 4 For the Puree: 1 cup diced bacon (about 6 ounces) 4 cups sliced yellow onions For the Mashed Potatoes: 2 large Idaho potatoes, peeled, diced (about 1 1/2 pounds) 1/2 to 3/4 cup heavy cream 2 Read More …
1 stick unsalted butter 2 slices sliced lean bacon, chopped 1 whole onion, chopped pinch oregano pinch thyme 1 small minced red pepper 1 small minced green pepper 1 lb small mushrooms 3/4 teaspoon salt 1/4 cup red wine 1/2 Read More …
Chanterelles Prized throughout Europe (in Germany as the pfifferling and in France as girolles), the golden chanterelle is harvested in many parts of North America. Known for it’s delicate texture and aroma, this variety is often described as "fruity, like Read More …
16 Large fresh mushrooms (about 1 pound) 2 tablespoons chopped green onions 1 teaspoon butter 1 small zucchini, shredded 1/3 cup grated parmesan cheese 1 tablespoon diced pimento 1/4 teaspoon salt Clean mushrooms with damp paper towels. Remove stems and Read More …
1/3 cup butter 1/4 cup chopped green onions 1/4 cup chopped fresh cilantro 1/8 teaspoon salt 1/8 teaspoon pepper 1 tablespoon lime juice 4 large fresh portobello mushrooms, sliced (12 to 16 ounces) Melt butter in a medium skillet over Read More …
1 pound fresh whole mushrooms 1 teaspoon chicken or beef base 1/4 cup water 1/4 teaspoon dried tarragon leaves, crushed 3 tablespoons dry sherry 2 teaspoons cornstarch In a 10-inch skillet combine mushrooms, water, base and tarragon. Bring to a Read More …
2 TBS Extra Light Olive Oil 1/2 Cup Petite Diced Tomatoes, No Salt Added 1/4 Cup Havarti Cheese with Jalapenos, *Shredded 1/4 LB Pasteurized Lump Crabmeat, ;picked over for pieces of shell and broken into small pieces 2 Large Portobello Read More …
Kick off the weekend with a party spread full of sweet and savory skewers. Each kebab will have your guests entertained and mingle-ready. 1 lb whole mushroom (button) 1⁄2 lb bacon 8 ounces barbecue sauce Soak bamboo skewers 30 minutes. Read More …
This simple yet elegant dish makes a delicious first course or, served in smaller portions, a superb amuse-gueule. 3 tablespoons Unsalted butter 1 tablespoon garlic; finely chopped 1/2 teaspoon Salt 1/4 teaspoon Fresh ground black pepper 3/4 pound small white Read More …
1 medium onion, finely chopped 3 tablespoons butter 1 (8-ounce) package sliced portobello mushrooms 1 1/2 cups chicken or vegetable broth 1 1/2 cups sour cream 3 tablespoons flour 1/4 cup chopped flat leaf parsley Salt and freshly ground black Read More …
4 (4 to 5 inches in diameter) medium Portobello mushrooms 2/3 cup red, yellow and green peppers (chopped) 1/2 cup green onions (thinly sliced) 1 1/2 teaspoons minced garlic 3 tablespoons basil (finely chopped) 2 tablespoons butter 4 ounces white Read More …
30 large round fresh mushrooms 1 pound sausage (honey flavor or hot) Hot jalapeño cheese 3 tablespoons chopped fresh parsley 2 cups seasoned bread crumbs Brown sausage and drain on paper towels. Mix sausage with parsley and seasoned bread crumbs Read More …
4 tablespoons vegetable oil 4 crushed garlic cloves, chopped 2 teaspoons ground cardamom 2 teaspoons ground cumin 4 dried hot chilies, crushed, or 4 jalapeno chilies, sliced 2 large onions, sliced 2 large tomatoes, sliced 1 small eggplant, peeled and Read More …
4 Portobello caps Vegetable oil 1 medium onion, sliced 1 pound ground beef (or pork, lamb, or shredded meat) Salt and pepper to taste 3/4 cup commercial barbecue sauce 4 slices mozzarella or Monterey Jack cheese Preheat the oven to Read More …
1 (6-ounce) package Portobella caps Vegetable oil 1/2 cup coarsely chopped walnuts 1 cup (4 ounces) blue cheese, crumpled Preheat the oven to 350*F (175*C). Wipe the mushroom caps clean and brush with a little oil. Place mushrooms on ungreased Read More …
4 large Portobello mushrooms, stems removed and reserved for other uses as desired 1 1/2 tablespoons virgin olive oil Salt and freshly ground pepper to taste 1/4 cup butter, melted Rub the top surface of the mushroom caps with the Read More …