Free Recipes Archive
3 tablespoon butter 1-1/2 cups thinly-sliced mushrooms 2 tablespoons flour 1/2 cup cream 1/2 cup chicken bullion 1/4 teaspoon garlic powder 1/4 teaspoon freshly-ground white pepper 1/2 cup picante salsa 2 tablespoons fish blackening seasoning Melt one tablespoon butter in Read More …
3 TBS. butter 1-1/2 cups thinly sliced mushrooms 2 TBS. flour 1/2 cup cream 1/2 cup chicken bullion 1/4 teaspoon garlic powder 1/4 teaspoon white pepper 1/2 cup picante salsa 2 TBS. Blackened fish seasoning Servings: 4 Melt one TBS. Read More …
1-1/2 cups chicken broth, skimmed of all fat (turkey broth may be substituted) 1/4 teaspoon fresh ground black pepper 4 large white mushrooms, sliced thin and lightly sautéed 2 tablespoons cornstarch 1/2 cup skim milk In a 1-or-1-1/2 quart saucepan, Read More …
2 1/3 cups vegetable stock 5 ounces mushrooms, sliced 3-1/2 tablespoon all purpose flour Combine 1/3 cup stock and mushrooms in a heavy nonstick skillet over medium heat. Sauté mushrooms 7-8 minutes or until they begin to turn brown and Read More …
2 tablespoon butter 1-1/2 cups mushrooms, sliced 2 tablespoon flour 1 cup light cream 2 tablespoon whipping cream 2 tablespoon sherry Salt and pepper Melt the butter in a saucepan and sauté mushrooms for two to three minutes. Stir in Read More …
6 ounces portabella mushrooms 6 ounces shiitake mushrooms 8 ounces button mushrooms 1 cup butter 1 cup all-purpose flour 1 teaspoon chopped garlic 1 cup diced tomatoes 1 cup diced yellow onions 2 teaspoons chopped fresh thyme 2 small bay Read More …
2 cups Defatted reduced-sodium chicken stock 1/2 lb Oyster mushrooms, trimmed and halved 1/4 lb Straw mushrooms, trimmed and halved 2 Serrano chilies, with seeds, cut into thin strips 1 One-inch piece fresh lemon grass or: * 2 Fresh kaffir Read More …
4 lbs. domestic button mushrooms 3 Qts. chicken stock 1 large white onion, medium dice 2 medium carrots, medium dice 4 stalks celery, medium dice 2 medium potatoes, medium dice 2 teaspoon garlic, minced sachet bag-thyme, parsley stems, peppercorns, bay Read More …
Makes 6 servings @ 95 cal. and 2.1 g fat each 1 ounce dried mushrooms, plus 2 lbs. fresh mushrooms, stems removed, caps thinly sliced 2 cups boiling water 2 teaspoons olive oil 1 large shallot, peeled and chopped 1 Read More …
3 tablespoons extra-virgin olive oil 1 (8 ounce) package sliced fresh white mushrooms, coarsely chopped 4 large scallions, trimmed and coarsely chopped (include some tender green tops) 1 small Vidalia or other sweet onion, coarsely chopped 1 large garlic clove, Read More …
25 ml butter 2 tbsp 1 L mushrooms, sliced 4 cup 250 ml onion, chopped 1 cup 45 ml butter 3 tbsp 45 ml flour 3 tbsp 5 ml chicken bouillon 1 tsp 2 ml nutmeg 1/2 tsp 1 ml Read More …
1 pound of lean ground turkey 1 28oz jar of inexpensive spaghetti sauce 1 Tablespoon virgin olive oil One large onion, chopped 1 15-oz can ready cut tomatoes 1 8-oz package of fresh, pre-sliced mushrooms 1 large eggplant, peeled and Read More …
1/4 cup (1/2 stick) margarine 1/4 cup diced yellow onion, cut into 1/4-inch pieces 1/4 cup diced carrots, cut into 1/4-inch pieces 1/4 cup diced celery, cut into 1/4-inch pieces 3 cups sliced mushrooms (about one 8 ounce package), cut Read More …
Source: From Van Gogh’s Restaurant and Bar, Roswell, GA 1/4 cup (1/2 stick) unsalted butter 5 leeks (white and pale green only), chopped 1 medium onion, chopped 10 ounces portobello mushrooms, chopped (4 generous cups) 1/4 cup flour 3 cups Read More …
3/4 pound boneless beefsteak, such as blade or sirloin, cut into 1-inch cubes 1 teaspoon fresh lemon juice 1 tablespoon all-purpose flour 2 tablespoons unsalted butter 1 small onion, sliced thin 1/2 pound mushrooms, cut into eighths 1/4 cup dry Read More …
2 teaspoons olive oil 1 medium-size onion, finely chopped 1 pound portobello mushrooms (or substitute other mushrooms, preferably crimini or shiitake), stems removed, caps coarsely chopped 1 cup canned chopped tomatoes, with their juices 1 cup dried brown lentils, picked Read More …
Source: The Terrace Restaurant, Kennett Square 1 carrot 1/2 onion 2 stalks celery 1 tablespoon butter or oil, plus 2 tablespoons melted butter or oil 2 pounds washed button mushrooms 1/2 pound washed shiitake mushrooms 1/2 pound washed oyster mushrooms Read More …
1 cup boiling water 2 pkg dried porcini mushrooms 2 tablespoon butter 1/2 lb white mushrooms, divided 2 medium carrots, chopped 2 stalks celery, chopped 1 medium onion, chopped 2 cloves garlic, minced 1 teaspoon dried marjoram 1 teaspoon dried Read More …
6 Cups beef broth 1/2 Lb. bean curd (tofu) 1 Cup bean sprouts 1/2 Lb. mushrooms 1 Cup dried black fungus 1/2 Med. onion, chopped 1/4 Cup water chestnuts, sliced 4 tablespoon vinegar (add more vinegar and/or chili paste for Read More …
This is a very warming, healthy soup for cold winter evenings. 3/4 cup pearl barley 6 cups water 6 bouillon cubes (beef or vegetable) 2 tablespoons margarine (safflower or canola) 3 stalks celery, sliced thin 1 large white onion, chopped Read More …
3 cups mushrooms (button, portobello, shiitaki, etc) 3 garlic cloves 1 tablespoon olive oil 3 cups raw spinach 2 cups low sodium, fat free, chicken broth 1-1/2 teaspoon thyme 2 cans navy beans, drained and rinsed 2 teaspoon ground pepper Read More …
15 ml butter 1 tbsp 250 ml onion, finely chopped 1 cup 1 L cremini or white mushrooms, sliced 4 cup salt & pepper to taste 15 ml cold water 1 tbsp 2 garlic cloves, minced 150 ml red or Read More …
2 cups (about 8 ounces) sliced fresh mushrooms 1 cup (about 4 ounces) chopped fresh mushrooms 1 cup sliced green onions 1/4 c. Low Fat chicken broth 6 cups low fat chicken broth 2 7-ounce jars whole straw mushrooms, undrained Read More …
1 oz dried mushrooms 1/2 cup pearl barley 2 tablespoons minced onion (dried) 1 tablespoon dried peppers 1 teaspoon sage 1 teaspoon marjoram 1 bay leaf 1 teaspoon salt 1/2 teaspoon garlic powder 1/4 teaspoon pepper 1 small sliced dried Read More …
15 ml vegetable oil 1 tbsp 125 ml onion, finely chopped 1/2 cup 500 ml mushrooms, sliced 2 cup 2 cloves garlic, minced 1 ml dried oregano 1/4 tsp salt & pepper to taste 15 ml cold water 1 tbsp Read More …
175 ml pecans, toasted & coarsely chopped 3/4 cup 250 ml water 1 cup 750 g pork sirloin chops, boneless fast-fry 1 1/2 lb 30 ml vegetable oil 2 tbsp 1 onion, finely chopped 1 L mushrooms, sliced 4 cup Read More …
1 cup Long grain rice, Or Basmati rice 1 Chicken cut up Into serving pieces 1 cn Cream of Mushroom Soup Diluted with 1 can of milk 1/4 cup Dried mushrooms 1 teaspoon (to 2 tsp) curry powder Paprika Salt Read More …
Source: Stanford’s Restaurant & Bar, Citrus Heights, CA 1 ounce chili oil blend 1 tablespoon garlic, chopped 5 ounces chicken breast 1/2 ounce carrots, julienne 1/2 ounce yellow bell peppers, julienne 1/2 ounce red bell peppers, julienne 1/2 ounce red Read More …
Yield: 2 Servings 2 tablespoon Butter or soybean margarine; ( 1/2 stick) 1 small Shallot; finely chopped 1 Garlic clove; finely chopped 1/2 lb Assorted mushrooms (button; shiitake, oyster, Portobello); cut into thick slices Salt Pepper 1/2 lb Penne pasta Read More …
6 ounce spaghettini, cooked al dente, drained and kept warm 2 ounces olive oil 1 ounce carrots, minced 1 ounce yellow onion, diced to 1/4″ thickness 4 ounces mushrooms, diced to 1/4″ thickness 1/2 teaspoon kosher salt 1/4 teaspoon black Read More …
12 ounces ravioletti or tricolored tortellini, cooked 2 tablespoons extra-virgin olive oil 8 ounces mushrooms, sliced 1/4 cup walnuts, chopped 3/4 cup heavy whipping cream 1/4 teaspoon freshly-ground black pepper 2 cups freshly-grated Parmesan cheese Heat olive oil in large Read More …
3/4 lb. Pork tenderloin 1 teaspoon margarine 1 cup sliced fresh mushrooms 1 cup frozen artichoke hearts, thawed and quartered 1/4 cup finely chopped green onion 1/4 cup evaporated skim milk 1 teaspoon Dijon mustard 1/4 teaspoon freshly ground black Read More …
Source: Chef Michael Fusco, Flavors Restaurant, Tulsa, Oklahoma 2 tablespoons olive oil 5 to 6 fresh morel mushrooms, cleaned 1 spring onion 2 to 3 stalks asparagus 4 ounces angel hair pasta 2 to 3 ounces whole butter, slightly softened Read More …
8 to 10 small, thick porkchops 2 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon sage 1 can (12 oz) cream of mushroom soup 1 tablespoon dried onion flakes Makes 6 to 8 servings Trim the excess fat from the chops Read More …
1/2 cup sliced scallions 2 medium garlic cloves, crushed 1-1/2 cups sliced mushrooms 4 tablespoon butter or margarine 3 tablespoon flour 1-1/4 cups dry white wine 1-1/4 cups whipping cream 1/4 cup fresh parsley 2 cups smoked mussels 1 teaspoon Read More …
4 pork steaks (boneless) 1 medium onion (sliced) 10 cups water 1 bouillon cube 1 tablespoon cornstarch 1 can sliced mushrooms (4 ounce size)(drained) 2 tablespoon shortening sour cream Salt and pepper Rub salt and pepper into steaks and brown Read More …
4 ounce shiitake mushrooms, chopped 4 ounce portabella mushrooms, chopped 4 ounce domestic mushrooms, chopped 6 ounce veal stock 4 ounce chopped tomato 4 ounce chopped red onions thyme, to taste oregano, to taste 8 ounce rigatoni pasta 4 ounce Read More …
1 (2-1/2 – 3 lb.) broiler-fryer chicken, cut into 8 pieces 1/3 cup all-purpose flour 2 tablespoons vegetable oil 1 (10 oz) package fresh mushrooms, sliced 1/2 cup Grey Poupon honey mustard 1/2 cup white wine 2 tablespoons chopped fresh Read More …
CHICKEN 1 tablespoon butter 1 tablespoon olive oil 4 boneless, skinless chicken breasts 1 teaspoon dried thyme 1 teaspoon dried basil salt and pepper 1/2 cup flour SAUCE 1 tablespoon butter 1 cup sliced button mushrooms 1/2 cup sliced Shiitake Read More …
6 skinless, boneless chicken breast halves (about 1-1/4 pound total) 1-1/2 cups water 3/4 cup frozen orange juice concentrate, thawed 3 tablespoons balsamic vinegar or white wine vinegar 2 tablespoons cornstarch 2 teaspoons instant chicken bouillon granules 2 tablespoons olive Read More …
1 tablespoon butter 1 onion, finely chopped 150g mushrooms, sliced 1 pkt creme of chicken soup mix 1 cup water 1/4 cup white wine 1 cup diced cooked chicken 1/4 cup cream Chopped parsley Heat the butter in a medium Read More …
4 100 gm chicken breast 4 inch by4 inch seaweed 160 gm shitake or wild mushroom (chopped) 3-5 gm mixed herbs seasoning salt, pepper and paprika powder Fresh Basil Tomato Sauce 1 teaspoon olive oil 3-5 gm garlic (chopped) 5-8 Read More …
6 large eggs 1/2 cup shredded Swiss cheese 1/4 cup milk 1/2 teaspoon seasoned salt 1/2 teaspoon garlic powder 1/4 teaspoon pepper 1 tablespoon olive oil 1 small zucchini, sliced 1 tomato, chopped 1 (4 ounce) can sliced mushrooms, drained Read More …
Mushroom, red bell pepper and mushroom frittata, quick and easy, perfect for brunch! 2 cups Honeysuckle White Whole Turkey, cooked, shredded 4 large eggs, lightly beaten 1 cup chopped onion 3 cloves garlic, minced 1 tablespoon olive oil 1/2 pound Read More …
1/4 pound mushroom, sliced 1 tablespoon grated onion 2 tablespoons butter 1/4 cup butter 3 tablespoons all-purpose flour 1-1/2 cups milk 3/4 teaspoon salt 1/8 teaspoon cayenne pepper 6 large eggs, hard-boiled and chopped 4 teaspoons sherry In 2 tablespoons Read More …
This frittata is a tasty way to use up leftover pasta. Good for breakfast, lunch or dinner. 6 large eggs 1/3 cup freshly grated Parmesan cheese 1/4 cup finely chopped red onion 1 tablespoon chopped fresh dill weed 3/4 teaspoon Read More …
1/4 cup chopped onion 4 tablespoons butter, divided use 1 (10-3/4 ounce) can cream of mushroom soup 4 large eggs 2 English muffins, split and toasted 4 ounces cooked ham In a skillet, saute chopped onion in 2 tablespoons butter. Read More …
An elegant version of the classic omelet, this simple and crispy egg dish fits in at any meal of the day. 1 teaspoon butter 1 small zucchini, shredded 1 tomato, chopped 4 ounces mushrooms, sliced 6 large eggs 1/4 cup Read More …
2 tablespoons butter, divided use 1/2 medium onion, peeled and chopped 1/2 cup chopped mushrooms 1/2 teaspoon salt 1/4 teaspoon ground black pepper 5 large eggs, beaten 1/2 cup shredded cheddar or Monterey Jack cheese 1-1/2 tablespoons chopped fresh Italian Read More …