Herb And Mushroom Omelette

Total Time: 20 mins Preparation Time: 8 mins Cook Time: 12 mins

Ingredients

• 4 mushrooms
• 1/2 small onion
• 1 teaspoon minced garlic
• 2 slices american cheese
• 3 eggs
• 1 1/4 tablespoons butter
• 1 teaspoon basil
• 1 pinch table salt
• 1 pinch black pepper

Recipe

• 1 cut mushrooms into slices of desired size.
• 2 chop small onion into pieces.
• 3 melt 1/4 tablespoon butter in a small pan over medium heat. when the melted butter has coated the pan, add the mushroom slices and onions. sprinkle the basil over the ingredients in the pan and stir. saute over medium heat until the mushrooms start to turn brown on the edges, about 10 minutes. when done, put to the side.
• 4 while the mushrooms and onions are cooking, break the eggs into a mixing bowl and add the pinches of salt and pepper. using a fork, wisk the eggs until the yolk is just mixed with the whites.
• 5 the next steps must be done after preparation is complete, as it goes very quickly (< 1 minute).
• 6 on high heat, melt a table spoon of butter in a pan that has a cooking surface of about 7 inches in diameter.
• 7 when the butter stops foaming and is about to turn brown, add the egg mixture into the pan.
• 8 quickly, whisk the egg in the pan until it looks like a broken custard material. add the cheese and mushroom/herb mixture from before and let cook for another 10 to 15 seconds.
• 9 use the fork to make sure the omelette didn't stick to the pan.
• 10 use the fork to flip the edge of the omelette up, and hold the pan at 45°. use the fork and the pan itself to make the omelette roll down on itself. this technique is tricky and requires some practice, but if done right, the omelette can just roll onto a plate.
• 11 garnish with parsley if desired.
• 12 *note* - i use american cheese because it melts fast, but it is entirely possible to use other types of cheese, but take a grater to it first. enjoy!

Hot And Sour Shrimp Stir-fry

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb medium-size fresh unpeeled shrimp
• 2 tablespoons low sodium soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon sugar
• 4 teaspoons crushed red pepper flakes
• 2 cloves garlic, minced
• 1 (31 ounce) package fresh shiitake mushrooms
• 1 tablespoon vegetable oil
• 4 green onions, halved lengthwise and cut into 2-inch pieces
• 2 cups fresh snow peas, halved diagonally
• 4 cups hot cooked rice (cook without salt or fat)

Recipe

• 1 peel and devein shrimp.
• 2 combine shrimp and next 5 ingredients in a shallow bowl; stir well.
• 3 cover and marinate in refrigerator 30 minutes, stirring occasionally.
• 4 discard stems from mushrooms.
• 5 cut mushrooms tops in half; set aside.
• 6 heat oil in large nonstick skillet over medium-high heat.
• 7 add green onions and shrimp; stir-fry 1 minute.
• 8 add mushroom tops; stir-fry 2 minutes or until shrimp turns pink.
• 9 serve over rice.

Garlic Shrimp With Mushrooms

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1 -1 1/2 ounce chablis
• 1/2 ounce brandy
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon worcestershire sauce
• 2 garlic cloves, minced
• 1 -1 1/2 ounce shallot, finely chopped
• 1 cup mushroom, sliced
• 1 lb shrimp, peeled and deveined
• 1 -1 1/2 ounce parsley, chopped
• 2 cups wild rice, cooked

Recipe

• 1 melt butter in skillet over medium-high heat. saute garlic and shallots in butter for one minute.
• 2 add chablis, brandy, salt pepper and worcestershire sauce and stir until combined. add mushrooms and cook one minute more.
• 3 remove from heat.
• 4 arrange shrimp in a singe layer in a shallow baking dish. pour mixture over shrimp and broil for 10 minutes.
• 5 garnish with parsley and serve over rice.

Hot And Sour Shrimp Soup

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 4 ounces thin egg noodles
• 1 tablespoon vegetable oil
• 1/2 cup sliced fresh mushrooms
• 2 cloves garlic, chopped
• 1 large tomato, cut into wedges
• 1 cup fresh pineapple chunk
• 1 stalk celery, sliced
• 2 tablespoons sugar
• 3 cups chicken broth
• 3 cups water
• 3 tablespoons fresh lime juice
• 2 tablespoons soy sauce
• 1 lb large shrimp, peeled and deveined
• 1/8 teaspoon crushed red pepper flakes
• 1/2 cup bean sprouts
• 1 green onion, thinly sliced

Recipe

• 1 bring a large pot of lightly salted water to a boil.
• 2 add pasta and cook for 8-10 minutes or until al dente; drain.
• 3 heat oil over medium heat in a large saucepan.
• 4 cook mushrooms and garlic in oil until soft.
• 5 stir in tomato, pineapple, celery and sugar and cook until tomatoes begin to soften.
• 6 stir in chicken broth and water and bring to a boil.
• 7 reduce heat and stir in lime juice and soy sauce and simmer 5 minutes.
• 8 stir in shrimp and red pepper and simmer 3 minutes more, until shrimp are pink.
• 9 stir in bean sprouts, onion and reserved noodles.
• 10 heat through and serve.

Crock Pot Chicken Over Rice

Total Time: 6 hrs 5 mins Preparation Time: 5 mins Cook Time: 6 hrs

Ingredients

• 4 (8 ounce) cans cream of mushroom soup
• 4 boneless chicken breasts
• 2 cups brown rice

Recipe

• 1 mix cans of soup in crock pot/ slow cooker.
• 2 add chicken breasts to soup, mix until well covered.
• 3 cook on low for 6-8 hours.
• 4 boil brown rice.
• 5 pour chicken and soup over cooked rice.
• 6 serve and enjoy!
• 7 great with hawaiian sweet rolls or other dipping bread.
• 8 serve with carrots, potatoes, cooked celery or other veggies!

Country Club Chicken

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb spaghetti
• 4 chicken breasts
• 1 large onion, minced
• 7 ounces mushrooms, sliced
• 2 cans concentrated cream of mushroom soup
• 5 slices bacon
• 1/4 cup dry wine
• 2/3 cup sharp cheddar cheese
• 1 apple, washed and chopped
• 1 tablespoon butter
• salt & pepper

Recipe

• 1 cook the bacon and don’t clean out the pan. drain the bacon on a paper napkin.
• 2 add butter to the pan and the chicken breasts - season with salt and pepper, brown both sides and then put them in a 9x13 casserole dish.
• 3 now in that same skillet saute the onion for about three minutes.
• 4 and add the mushrooms and saute those for another 3 minutes, then add the apple. cook it all for 3 more minutes.
• 5 season with a pinch of salt and pepper and crumble the bacon in there. pour in the wine. then add in the soup and cheddar cheese. stirring after each ingredient to combine well.
• 6 pour it all over the chicken breasts. put the casserole in a preheated oven at 350f for 25 to 30 minutes. until the chicken is super tender and the sauce is all hot and bubbly.
• 7 while the chicken is cooking - make your spaghetti according to the directions on your package.
• 8 serve spaghetti topped with the chicken and sauce. garnish with more bacon.

Ham Loaf With Marmalade-mustard Glaze

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 4 tablespoons butter
• 1 medium onion, chopped
• 1 small green bell pepper, seeded and finely chopped
• 1 tablespoon minced fresh garlic
• 1 (10 ounce) can mushrooms (sliced or whole, drained and coarsley chopped)
• 1 1/2 lbs ground lamb
• 1 lb smoked ham, finely chopped (i just purchase one whole block from the deli and then chop it up)
• 1 cup crushed saltine crackers (might have to use a little more)
• 1 cup full-fat milk
• 2 large eggs, slightly beaten
• 1/2 teaspoon cayenne pepper (optional or to taste)
• black pepper
• salt (optional)
• 1/2 cup orange marmalade
• 1/2 cup dijon mustard
• 1/3 cup light brown sugar, packaked

Recipe

• 1 set oven to 350 degrees.
• 2 in a medium skillet melt butter, then add in onions, garlic and bell pepper; saute for about 8-10 minutes, or until the veggies are tender; remove to cool slightly.
• 3 add in the chopped mushrooms; mix to combine.
• 4 using a food processor coarsley chop the cooked ham.
• 5 in another bowl using clean hands mix together the ground lamb, chopped ham, crushed crackers, milk, eggs, cayenne pepper, black pepper and the onion/pepper mixture; mix thoroughly to combine (if the mixture seems to moist then add in a bit more crushed crackers).
• 6 transfer the mixture to a 9 x 5-inch baking pan.
• 7 using a sharp long knife, make shallow crisscross diamond-shaped patterns in the top of the loaf.
• 8 place in oven and bake for 30 minutes.
• 9 while the loaf is cooking; blend the marmalade, dijon mustard and brown sugar in a small bowl.
• 10 after the 30 minutes cooking time, remove the ham loaf from the oven and carefully drain off the fat from the pan.
• 11 drizzle about 1/2 of the glaze over the loaf and return to the oven for about 15 minutes, remove and drizzle the remaining glaze over the top and return to oven for about 20 minutes longer or until the loaf is cooked.
• 12 transfer the loaf to a platter.
• 13 slice and serve with pan juices.

Hot & Sour Chicken Soup

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3 cups chicken stock
• 1/2 cup water
• 1/4 lb mushroom, chopped
• 1/2 cup bamboo shoot
• 3/4 inch gingerroot, minced
• 2 cloves garlic, crushed
• 2 teaspoons soy sauce
• 1/4 teaspoon crushed red pepper flakes
• 1 lb chicken, cubed
• 1 tablespoon sesame oil
• 2 scallions, chopped
• 1/4 cup cilantro, chopped
• 3 tablespoons vinegar
• 2 tablespoons cornstarch
• 1 egg

Recipe

• 1 bring the stock, water, mushrooms, bamboo, ginger, garlic, soy sauce, and red pepper to a boil, then reduce to a simmer.
• 2 toss the chicken with sesame oil.
• 3 blend the vinegar with corn starch.
• 4 beat the egg.
• 5 return broth to a boil and add chicken.
• 6 while stirring briskly, slowly add the beaten egg.
• 7 add the vinegar and cornstarch mixture, and boil until the chicken is cooked (5-8 minutes).
• 8 stir in the scallions and sprinkle with cilantro immediately before serving.

Crock Pot Chicken Parisienne

Total Time: 8 hrs 5 mins Preparation Time: 5 mins Cook Time: 8 hrs

Ingredients

• Servings: 6
• 6 medium chicken breast halves
• salt
• pepper
• paprika
• 1/4-1/2 teaspoon rosemary
• 1/2 cup wine (save the rest of the bottle to make a toast with hubby) or 1/2 cup water, if you don't like wine
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 (4 ounce) can sliced mushrooms, drained or 4 ounces fresh mushrooms
• 1 cup sour cream
• 1/4 cup flour

Recipe

• 1 sprinkle chicken breasts lightly with salt, pepper, paprika and rosemary.
• 2 place in crock pot.
• 3 mix wine (or water), soup, and mushrooms until well combined.
• 4 pour over chicken.
• 5 cover and cook on low for 6 to 8 hours (or on high for 2 1/2 to 3 hours).
• 6 mix sour cream and flour and add during the last 30 minutes.
• 7 bon appã©tit!

Hot & Cheesy Spinach Dip

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 2 (10 ounce) packages frozen chopped spinach
• 1 (10 ounce) can cream of mushroom soup
• 1 (3 ounce) package cream cheese
• 8 ounces velveeta cheese
• 1 (1 ounce) bag onion soup mix
• 1 teaspoon hot sauce (optional)

Recipe

• 1 thaw spinach and squeeze out as much excess water as possible.
• 2 combine all ingredients in a slow cooker and cook on low for 2 1/2 hours or until the dip is smooth and hot.
• 3 serve with fresh bread if possible and enjoy.

Hot And Sour Mushroom Soup

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 5
• 3 cups low sodium chicken broth
• 2 cups boiling water
• 1 green onion, diced
• 5 mushrooms, chopped
• 1 squash, chopped (i used a baby crook squash)
• 1/2 cup rice vinegar
• 2 tablespoons low sodium soy sauce
• 1 teaspoon cilantro
• 1 teaspoon hot pepper sauce
• 1/2 teaspoon pepper
• 3 tablespoons cornstarch, with
• 1/4 cup water (to make solution)

Recipe

• 1 bring broth and water to boil over medium-high heat in a large pot.
• 2 stir in muchrooms, vinegar, soy sauce, green onion, cilantro, hot pepper sauce, pepper and squash.
• 3 bring to second boil.
• 4 add cornstarch solution and cook for 5 minutes.

Green Chile Stuffed Chicken Breasts

Total Time: 7 hrs 15 mins Preparation Time: 15 mins Cook Time: 7 hrs

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts, pounded thin
• 3 ounces cream cheese
• 3/4 cup shredded cheddar cheese or 3/4 cup monterey jack cheese
• 1 (4 ounce) can chopped green chilies
• 1/2 teaspoon chili powder
• salt and pepper
• 1 can cream of mushroom soup
• 1/2 cup hot enchilada sauce

Recipe

• 1 in a bowl, combine the cream cheese, green chilies, chili powder, salt and pepper.
• 2 place a generous dollop on each flattened chicken breast, then roll up.
• 3 place chicken in crockpot, seam side down.
• 4 top chicken breast rolls with remaining cheese mixture, soup and enchilada sauce.
• 5 cover and cook on low for 6-7 hours.

Goulash

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 16 ounces lean ground beef or 16 ounces soy crumbles or 16 ounces ground chicken or 16 ounces even ground turkey
• 2 cups water
• 2 cups carrots, chopped
• 1 small onion, chopped
• 1/2 cup mushroom, chopped
• 3 1/2 cups no-salt-added diced tomatoes
• 1 cup frozen peas
• 2 3/4 cups whole wheat noodles, dry

Recipe

• 1 brown and drain ground beef, or the meat that you decide to use.
• 2 add water, carrots, onion, mushrooms, and tomatoes.
• 3 simmer until vegetables are tender.
• 4 meanwhile, cook noodles.
• 5 add peas and noodles to vegetables.

Crock Pot Chicken Or Turkey & Stuffing

Total Time: 4 hrs 5 mins Preparation Time: 5 mins Cook Time: 4 hrs

Ingredients

• Servings: 4
• 4 chicken breast halves or 1 (40 ounce) turkey breast
• 1 (6 ounce) package stove top chicken flavor stuffing mix
• 1 (10 3/4 ounce) can cream of mushroom soup
• 3 tablespoons butter or 3 tablespoons margarine
• 1 cup low sodium chicken broth
• 1/2 cup water

Recipe

• 1 turn on crock pot to high, add butter to crock pot, melt thoroughly.
• 2 place chicken or turkey in crock pot.
• 3 pour broth over chicken/turkey.
• 4 mix together stuffing, soup and water. place on top of chicken/turkey.
• 5 cook on low for 3-4 hours for chicken, 5-6 hours for turkey.
• 6 stir/fluff occasionally if you are available (not mandatory). slightly shred the chicken or turkey once it is done.
• 7 serve with vegetable of your choice.

Hot And Sour Hotpot Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1 medium onion, chopped
• 4 teaspoons freshly grated ginger (approximately 1 1-inch piece)
• 1 small dried chili, minced
• 2 tablespoons extra-virgin olive oil
• 8 cups water
• 2 tablespoons apple cider vinegar
• 5 tablespoons low-sodium tamari or 5 tablespoons soy sauce
• 1 small handful of dried arame seaweed (strips)
• 1 lemon, juice of
• 1 carrot, grated
• 1 handful rice vermicelli
• 1/2 green pepper, thinly sliced
• 1/2 red pepper, thinly sliced
• 1/2 cup button mushroom, thinly sliced
• 1 green onion, sliced diagonally
• 1/4 cup cilantro, finely chopped
• 2/3 cup cubed tofu

Recipe

• 1 broth: in a medium-sized pot, sauté the onion, ginger, and chilli in 1 tablespoon of olive oil until the onion is transparent. add water and all additional ingredients and let simmer for 10 to 30 minutes (depending on the time available) while you prepare the veggies.
• 2 in a serving pot or bowls, arrange the hot pot ingredients in small clusters. when ready to serve, pour the hot broth over the hot pot ingredients and let sit for several minutes. enjoy!

Hot And Sour Mushroom Soup (tom Yum Het)

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 4 cups water
• 1 medium onion, quartered
• 2 stalks lemongrass, chopped
• 3 -4 kaffir lime leaves, torn in half
• 4 cm cube galangal, chopped
• 2 cm cube fresh ginger, peeled and chopped
• 1 tablespoon tamarind pulp
• 3 dried red chilies, chopped
• 2 fresh hot green chili peppers (can use red)
• 1 tablespoon vegetable oil
• 2 tablespoons tom yum paste
• 200 g deep fried tofu
• 6 shiitake mushrooms, cups sliced
• 50 g button mushrooms, sliced
• 3 tablespoons soy sauce
• 1 teaspoon caster sugar
• 2 tablespoons lemon juice
• 1/2 cup fresh coriander, chopped
• 1/2 cup fresh basil leaf, torn

Recipe

• 1 put the first nine ingredients in a saucepan and bring to the boil (this is your stock). simmer for 15-20 minutes over low-medium heat. remove from the heat and strain. reserve the stock and discard the rest.
• 2 heat the oil in a large saucepan and sauté the soup paste for a minute until fragrant. add the tofu, shiitake and button mushrooms and stir-fry over high heat for 1 minute.
• 3 bring the prepared stock to a boil. turn the heat to medium and add the sautéed tofu and mushrooms, the soy sauce, sugar and lemon juice. simmer for 5-6 minutes over medium heat until the mushrooms are tender.
• 4 sprinkle the coriander and basil and remove from heat. serve hot.

Hot And Sour Soup

Total Time: 1 hr 45 mins Preparation Time: 1 hr Cook Time: 45 mins

Ingredients

• Servings: 2
• 2 (14 1/2 ounce) cans chicken broth
• 1 cup diced tofu (bean curd)
• 1 cup sliced scallion (2 bunches)
• 2 tablespoons cornstarch
• 1 tablespoon gingerroot (finely chopped)
• 1 1/2 ounces dried wood ear mushrooms
• 1/4 lb lean lamb (cut into matchstick strips)
• 1/4 bamboo shoot (cut into matchstick strips)
• 1 1/2 cups water
• 2 eggs, beaten
• 1/4 teaspoon garlic powder
• 4 tablespoons rice vinegar or 4 tablespoons vinegar
• 4 teaspoons pure sesame oil
• 1/16 teaspoon cayenne pepper
• 2 tablespoons soy sauce

Recipe

• 1 in a large bowl soak the dried woodear mushrooms in hot water at least 1 hour or until soft.
• 2 in a 2 quart saucepot over medium-high heat, cook the broth, lamb, bamboo shoots, softened mushrooms,gingerroot, tofu and scallions.
• 3 in a small cup blend the cornstarch smoothly with water.
• 4 gradually stir the cornstarch mixture into the broth mixture.
• 5 heat to boiling, stirring constantly until mixture thickens slightly.
• 6 remove from heat.
• 7 slowly pour the beaten eggs into the soup, while stirring gently in one direction.
• 8 stir in the remaining ingredients before serving.

Crock Pot Chicken In Wine

Total Time: 6 hrs 5 mins Preparation Time: 5 mins Cook Time: 6 hrs

Ingredients

• Servings: 4
• 2 lbs chicken breasts
• 10 3/4 ounces cream of mushroom soup
• 10 3/4 ounces french onion soup
• 1 cup dry wine or 1 cup chicken broth

Recipe

• 1 put chicken in slow cooker.
• 2 combine soups and wine. pour over chicken.
• 3 cover cook on low 6-8 hours.

Hot And Sour Mushroom Soup

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 3
• 1 cup vegetable stock
• 1 teaspoon pepper sauce
• 1 inch lemongrass (finely chopped into rings )
• 3 kaffir lime leaves (roughly torn into three)
• 1 teaspoon sugar
• 2 tablespoons lemon juice
• 2 ounces oyster mushrooms (coarsely separated -or- button mushrooms)
• 2 small fresh green chilies (more if desired, crushed to split open)

Recipe

• 1 add all recipes in a pot, except for the chilis and let it come to a boil on medium high heat. let simmer for 30 minutes.
• 2 in the last five minutes add the red or green chili. serve warm.

Green Chile Stew With Lamb

Total Time: 6 hrs 40 mins Preparation Time: 40 mins Cook Time: 6 hrs

Ingredients

• Servings: 4
• 2 lbs lamb, diced
• 8 -10 chili peppers, chopped
• 1 (10 1/2 ounce) can cream of celery soup or 1 (10 1/2 ounce) can cream of mushroom soup
• 1 (10 1/2 ounce) can cream of chicken soup
• 1 -2 garlic clove, crushed
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic salt
• 1 tablespoon canola oil
• salt and pepper
• 1 (14 ounce) can stewed tomatoes (optional)

Recipe

• 1 brown lamb in pan with the oil and garlic salt.
• 2 in crock pot, add all other ingredients including the browned lamb.
• 3 stir all together and cook on low for 6-8 hours.
• 4 add no water. the water will come from the lid in the form of condensation.

Hot And Sour Soup

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1 garlic clove, minced
• 1 tablespoon fresh ginger, minced
• 4 scallions, and green parts chopped
• 8 ounces ground lamb
• 4 cups chicken stock
• 1 lb firm tofu, cut into cubes
• 5 baby portabella mushrooms, sliced
• 1 teaspoon sugar
• 3/4 cup rice vinegar (to taste)
• 2 tablespoons low sodium soy sauce
• 1 teaspoon fresh ground black pepper
• 1 tablespoon sesame oil
• 3 tablespoons sriracha sauce (to taste)
• 2 large eggs
• sesame oil, scallions, and black pepper for garnish

Recipe

• 1 heat vegetable oil over medium-high heat in saucepan until hot.
• 2 add garlic, ginger, scallions and lamb. break up the lamb into smaller pieces with a spoon. cook for about 3 minutes stirring occasionally
• 3 add the chicken stock and bring to a simmer.
• 4 add the tofu, mushrooms, sugar, vinegar, soy sauce, black pepper, sesame oil and sriracha sauce sauce. bring soup back to a simmer over medium-high heat. cook for about 15 - 20 minutes or until lamb is cooked through and vegetables are cooked to your liking.
• 5 taste the soup - if you want it more sour, add more rice vinegar. if you want it hotter, add more sriracha sauce.
• 6 reduce heat to medium and simmer for an additional 5 minutes.
• 7 in a small bowl, whisk the eggs until blended.
• 8 while the soup is at a steady simmer, slowly whisk in the eggs so they form strands.
• 9 bring soup back to a simmer.
• 10 divide the soup into 4-6 bowls, and garnish each with a little sesame oil, scallion and black pepper. serve hot.

Chicken Saute Sec

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 1 broiler chicken, split in half (use small chicken, about 2 1/2 lbs.)
• 8 tablespoons butter (or use half olive oil and half butter)
• 4 tablespoons good wine (dad used sauterne)
• 2 minced garlic cloves
• 12 small button mushrooms (halved or whole)
• 1 sprig fresh rosemary
• salt and pepper

Recipe

Easy Ground Beef Stroganoff

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb ground chuck
• 1 cup chopped onion
• 8 ounces sliced mushrooms (or more!)
• 12 ounces light beef gravy
• 8 ounces fat free sour cream (thick style)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon dry sherry (optional)

Recipe

• 1 cook chuck, onions and mushrooms in large skillet until meat is browned and done.
• 2 return to skillet and add next 4 ingredients. simmer for about 5 minutes, stirring very occasionally. stir in sherry, if desired.
• 3 serve over hot noodles of your choice.

Hot And Sour Fish Soup

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 1/2 quarts water or 1 1/2 quarts mild soup stock, salted with
• fish sauce, to the desired saltiness
• 1 lb trout (pan fried)
• 4 -5 stalks fresh lemongrass (dta-krai)
• 8 thin slices fresh ginger (kha)
• 4 -6 kaffir lime leaves, torn (bai ma-gkrood)
• 15 -20 whole thai chiles, stem removed and bruised with the back of a cleaver (prik kee noo)
• 1 small shallot, quartered and sliced crosswise 1/4-inch thick
• 2 -3 tablespoons roasted chili paste (nahm prk pow)
• 1 tablespoon tamarind pulp, mixed with 1/2 cup of hot water, pulp removed (the tamarind is sold in blocks, use about 1 tbs.)
• 2 cups fresh brown button mushrooms, sliced in 1/4-inch pieces
• 2 small firm tomatoes, cut in small wedges (optional)
• 4 green onions, cut in thin rounds
• 2 -3 limes, juice of, to desired sourness
• 1/2-1 cup cilantro leaf

Recipe

• 1 cut the bottom tip off the lemon grass stalks and discard the loose outer layer(s). then cut the stalks an inch apart at a slanted angle all the way up to the greener end where the grass blades start, exposing the inner core.
• 2 smnash each piece with the side of a cleaver, or the end of a heavy handle to bruise, releasing the aromatic oils.
• 3 place the cut lemon grass along with the sliced ginger, kaffir lime leaves, and about 2 quarts of waqter in a soup pot. bring to a boil, reduce heat and simmer with a lid on for about 20-30 minutes to draw out flavors. strain.
• 4 add the bruised whole thai chillies (or substitute0 and a slicd onion. simmer a couple of minutes.
• 5 add roasted chilli paste, tamarind jui9ce, and fresh brown mushrooms.
• 6 return to a boil and simmer a couple more minutes.
• 7 stir in the tomato wedges (if using), green onions and fish.
• 8 after 15-30 seconds, turn off heat, add lime juce to the desired sourness and the cilantro. serve immediately. do not let the fish overcook.

Ham Mushroom And Cheese Lasagna

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 12
• 2 tablespoons olive oil
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped carrot
• 1 cup chopped green pepper
• 2 garlic cloves, minced
• 3 cups sliced baby portabella mushrooms
• 2 cups cubed cooked ham
• 2 cups whipping cream
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1/2 cup water
• 1/4 cup dry red wine
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 cup grated parmesan cheese
• 1 1/2 cups shredded swiss cheese
• 12 no-boil lasagna noodles (8 oz package)

Recipe

• 1 preheat oven to 350 degree f.
• 2 for sauce, in a 12-inch skillet, cook and stir onion, celery, carrots, green pepper and garlic, in hot oil over medium heat for 10 minutes until vegetables are just tender.
• 3 add mushrooms and ham. cook, uncovered, for 10 minutes, stirring occasionally. stir in cream, undrained tomatoes, water, and wine. bring to boiling; reduce heat. simmer, uncovered, 5 minutes. add salt, pepper, oregano and basil.
• 4 in a small bowl combine cheeses.
• 5 spoon 1-1/2 cups of the sauce in a 3-quart rectangular baking dish. sprinkle with 2/3 cup of the cheese mixture. top with 4 lasagna noodles, overlapping as needed. repeat this twice.
• 6 spoon on remaining sauce and sprinkle with remaining cheese mixture. cover tightly with foil. bake about 50 minutes or until heated through and noodles are tender when pierced with a fork.
• 7 let stand, covered, 15 minutes before serving.

Dorchester Chicken

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 8 slices ham (smithfield virginia ham,salty)
• 8 chicken breasts
• 1/4 cup cooking sherry
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1/2 cup water
• 1 (6 ounce) jar button mushrooms
• 1/2 cup sour cream

Recipe

• 1 put ham slices in bottom of 13x9x2 pan. place chicken on top of ham.
• 2 pour sherry over chicken.
• 3 mix rest of ingredients and cover over chicken .
• 4 bake for 1 1/2 hours at 325 uncovered. serve over rice. yummy!

Hot & Sour Soup

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 5 dried shiitake mushrooms (about 1/4 ounce)
• 5 dried wood ear mushrooms (about 1/4 ounce)
• 32 ounces vegetable broth (fat-free, less-sodium)
• 2 1/4 cups water, divided
• 1 tablespoon fresh ginger, minced and peeled
• 1 teaspoon garlic, minced
• 1/4 cup rice vinegar
• 1 tablespoon low sodium soy sauce
• 1/2-1 teaspoon fresh ground black pepper
• 1/2 lb firm tofu, drained and cut into 1/4-inch cubes (reduced fat)
• 2 1/2 tablespoons cornstarch
• 4 large egg whites, lightly beaten
• 1/2 cup green onion, chopped
• 1/4 cup fresh cilantro, minced
• 1 teaspoon dark sesame oil
• chili oil (optional)

Recipe

• 1 place mushrooms in a medium bowl; cover with boiling water. cover and let stand 10 minutes or until tender; drain. thinly slice mushrooms; set aside.
• 2 combine broth, 2 cups water, ginger, and garlic in a large saucepan over medium-high heat; bring to a boil. add mushrooms. reduce heat, and simmer 5 minutes. add vinegar, soy sauce, pepper, and tofu; bring to a boil. reduce heat, and simmer 5 minutes.
• 3 combine remaining 1/4 cup water and cornstarch, stirring with a whisk. stir cornstarch mixture into broth mixture; bring to a boil. reduce heat; simmer 3 minutes or until soup thickens slightly, stirring frequently. slowly pour egg whites into broth mixture in a steady stream, stirring constantly but gently with a wooden spoon. remove from heat; stir in onions, cilantro, and sesame oil. drizzle with chili oil, if desired.

Easy French Dip Roast Beef Sandwiches

Total Time: 8 mins Preparation Time: 5 mins Cook Time: 3 mins

Ingredients

• 1 (10 ounce) can french onion soup
• 1 tablespoon worcestershire sauce
• 3/4 lb deli roast beef (i used sliced deli meat from the cooler section)
• 4 hoagie rolls
• 8 slices provolone cheese
• 1/4 cup banana pepper
• 1/4 cup mushroom (i use sliced canned mushrooms)
• 1 (1 ounce) package au jus sauce

Recipe

• 1 heat oven to 400 degrees.
• 2 heat soup, worcestershire sauce and mushrooms in a saucepan over medium heat, bring to a boil.
• 3 add beef to sauce pan and heat through.
• 4 divide beef & mushrooms among the four hogie buns.
• 5 top with cheese.
• 6 use the saucepan to mix up the au jus package and heat through.
• 7 bake for 3 min, or until the cheese is melted.
• 8 top each sandwich with peppers.
• 9 serve with a dippable container of au jus.

Gourmet Pesto Pizza

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 20 ounces whole wheat pizza dough (store-bought or home-made)
• 1 tablespoon olive oil
• 8 ounces sliced mushrooms
• 1 small onion, coarsely chopped
• 1/8 cup sun-dried tomato packed in oil, drained
• 2 ounces herbed goat cheese
• 2 cups shredded part-skim mozzarella cheese (or your favorite pizza cheese)
• 2 ounces sliced black olives
• 3 -4 ounces pesto sauce (store-bought or home-made)

Recipe

• 1 if the pizza dough has been refrigerated, take it out and let it warm up a bit.
• 2 meanwhile, heat the olive oil in a large pan and then add the mushrooms and chopped onions. saute until soft. add the sun-dried tomatoes and cook for another minute or two. if there is liquid remaining in the pain, drain it.
• 3 stretch out the pizza dough onto a lightly oiled pizza pan, or a pizza stone.
• 4 spread the pesto sauce onto the dough -- it's best of the pesto is a little less oily than usual: if i buy store-bought i let it separate a bit in the container and then avoid the oil rather than mixing it back inches.
• 5 top with the sauteed vegetables, then the shredded cheese.
• 6 add the black olives and small (1/2 inch cubes) chunks of the goat cheese.
• 7 bake according to the instructions on the dough or dough recipe (generally 450 degrees for about 10-12 minutes).
• 8 slice and enjoy!

Hot & Sour Soup With Ginger

Total Time: 50 mins Preparation Time: 35 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 cups canned low sodium chicken broth
• 1 1/2 ounces dried shiitake mushrooms
• 5 tablespoons rice vinegar
• 2 tablespoons cornstarch
• 1 1/2 tablespoons oriental sesame oil
• 3 tablespoons peeled minced fresh ginger
• 10 1/2 ounces extra firm tofu, cut into 1/4 ' dice
• 1 ounce cellophane rice noodles or 1 ounce angel hair pasta, broken in half
• 1 tablespoon soy sauce
• 1/2 teaspoon crushed red pepper flakes
• 1 pinch sugar

Recipe

• 1 combine broth and mushrooms. let stand until mushrooms soften apprx 20 minutes.
• 2 remove mushrooms from the broth and squeeze over the bowl with the broth.
• 3 discard mushroom stems: thinly slice caps.
• 4 combine vinegar & cornstarch, stir to blend,.
• 5 heat oil in a large saucepan, add ginger, saute 30 seconds.
• 6 pour in the reserved broth.
• 7 bring to boil.
• 8 add tofu, noodles, soy sauce, red chili flakes, sugar & mushrooms.
• 9 simmer 5 minutes.
• 10 add cornstarch mixture, stir until slightly thickened apprx 1 minute.

Filipino Bolognese Sauce

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 lbs 90% lean ground beef
• 1 green pepper, chopped into small pieces
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 (26 ounce) jar of store-bought spaghetti sauce
• 1 (6 ounce) can tomato paste
• 1 (8 ounce) can tomato sauce
• 1 tablespoon wine
• 2 1/2 tablespoons sugar
• dried basil
• dried thyme
• dried oregano
• 1 (14 ounce) can crushed tomatoes (optional)
• 1 (4 1/2 ounce) can chopped mushrooms (optional)

Recipe

• 1 saute onion and green pepper in olive oil until semi-soft. add ground beef and saute until browned.
• 2 add spaghetti sauce, tomato paste, tomato sauce, and crushed tomatoes or mushrooms.
• 3 salt & pepper as desired. add 4 shakes of each dried spice. cover and simmer for 45 minutes.

Gourmet Mushroom Pate

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• 1 cup butter
• 2 lbs mushrooms, cleaned and finely chopped
• 1 teaspoon salt
• 1/2 teaspoon lemon pepper
• 1/2 teaspoon thyme
• 1 teaspoon cayenne pepper
• 3 egg yolks
• 1 tablespoon whipping cream or 1 tablespoon half-and-half cream

Recipe

• 1 in a skillet melt the butter over medium heat.
• 2 add mushrooms.
• 3 cook until the mushrooms are well browned and the liquid has cooked down (about 35 minutes).
• 4 stir in the lemon pepper.
• 5 thyme,cayenne& salt and remove from heat.
• 6 combine egg yolks with cream.
• 7 add 1/4 of the mushroom mixture to the egg yolks, stirring well.
• 8 combine yolk mixture with mushrooms in the skillet.
• 9 cook over low heat for 2-3 minutes.
• 10 remove from heat and pour into a 3 cup container.
• 11 chill& firm.
• 12 serve at room temperature with crackers or slices of french bread.

Elephant Walks Loc Lac (cambodian Beef With Lime Dipping Sauce)

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 pinches kosher salt
• 1 tablespoon sugar
• 1 tablespoon finely chopped garlic
• 1 teaspoon fresh ground black pepper
• 3 tablespoons soybean oil
• 2 lbs beef tenderloin or 2 lbs sirloin, cut into 1-inch cubes
• 2 teaspoons sugar
• 1 teaspoon salt
• 1/4 cup freshly squeezed lime juice
• 1/4 cup water
• 1 teaspoon fresh ground black pepper
• 2 teaspoons finely chopped garlic
• 3 tablespoons soybean oil or 3 tablespoons any vegetable oil
• 3 tablespoons sugar
• 4 tablespoons finely chopped garlic
• 1 1/2 teaspoons fresh ground black pepper
• 1/3 cup mushroom soy sauce
• 15 -20 young lettuce leaves, for garnish
• 1/4 cup thinly sliced scallion top, for garnish
• jasmine rice, for serving

Recipe

• 1 marinade:.
• 2 combine ingredients for marinade in a baking dish or shallow bowl.
• 3 marinate the beef and let sit for 15 minutes to 1 hour at room temperature, or overnight in the refrigerator.
• 4 meanwhile, make lime dipping sauce:
• 5 stir sugar and salt into the lime juice until well dissolved. add the rest of the
• 6 ingredients and mix well. set aside at room temperature until ready to serve.
• 7 saute:.
• 8 heat up a large saute pan or small wok until hot; very high heat is required so
• 9 that the meat will cook quickly without bleeding out too much juice.
• 10 add soybean oil, sugar, garlic, and black peeper and stir to caramelize for 30 seconds, being careful not to burn the garlic and black pepper.
• 11 add marinated beef and stir very quickly over very high heat for 2 minutes. add mushroom soy sauce and stir to cook
• 12 for another 2 minutes or so. cook the beef to desired doneness; it's best served
• 13 medium-rare to medium.
• 14 garnish a large plate with the young lettuce leaves. plate the loc lac beef in the middle. sprinkle with scallion greens. serve with jasmine rice and lime dipping
• 15 sauce on the side.

Hot & Sour Garlic Kale Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1/2 cup rice noodles
• 1 tablespoon corn oil
• 1 tablespoon sesame oil
• 3 1/2 ounces shiitake mushrooms
• 10 garlic cloves
• 1/4 cup rice vinegar
• 1 teaspoon soy sauce
• 4 cups beef broth
• 1 bunch kale

Recipe

• 1 this recipe can use cremini mushrooms just as nicely if you have an aversion to shiitakes. cut mushrooms into slices before softening them using kitchen scissors if the shiitakes are whole.
• 2 boil water in a teakettle and pour half over mushrooms and half over rice noodles to soften. add more water to the mushrooms as it is absorbed.
• 3 heat oils in a dutch oven or stock pot over med heat. add mushrooms and sauté for 10 minutes or until beginning to brown.
• 4 add garlic and saute 2 more minutes. stir in vinegar and soy sauce and simmer until almost evaporated, stirring to scrape up browned bits from bottom of the pot.
• 5 add beef broth and mushroom liquid (if any). bring to a boil and reduce heat to simmer for 10 minutes. add kale and cook 5-10 minutes more. serve in bowls and add softened rice noodles on top.

Chicken Scallopini Pizza

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 1/2 cups water (105 f to 115 f)
• 2 (1/4 ounce) packages dry yeast
• 1 teaspoon sugar
• 4 teaspoons olive oil
• 1/2 teaspoon salt
• 2 1/2 cups flour (approx)
• 1 1/2 cups whole wheat flour
• olive oil, to coat the bowl
• 8 tablespoons butter
• 4 tablespoons lemon juice
• 2 tablespoons wine, dry
• 4 tablespoons cream
• 1 teaspoon cornstarch
• 2 tablespoons parmesan cheese
• salt and pepper
• 2 tablespoons olive oil, extra virgin
• 1/2 red onion, coarsely chopped
• 1 cup chicken (grilled or roasted and sliced)
• 8 ounces artichokes, canned or 8 ounces quartered no marinade
• 3 slices prosciutto, coarsely chopped
• 3 mushrooms, large sliced
• 2 teaspoons capers
• 4 ounces mozzarella cheese, fresh sliced
• 2 tablespoons parsley

Recipe

• 1 you may use a purchased pizza crust or prepare your own. to make a pizza crust, coat a large bowl with teaspoon of olive oil and set aside.
• 2 stir first three ingredients together and let sit for 10 minutes, until nice and foamy.
• 3 place 1 1/2 cups of flour and 1 1/2 cups of wheat flour in large bowl and mix in salt.
• 4 place one cup of regular flour on work surface.
• 5 mix pour olive oil into yeast mixture and then pour yeast mixture into bowl with flour.
• 6 stir until as combined as possible.
• 7 turn out onto floured surface.
• 8 with well floured hands, knead dough to work in the cup of flour on the board.
• 9 continue kneading until nice, smooth dough-ball is formed; approximately four minutes.
• 10 place in well oiled bowl, cover with plastic wrap, then kitchen towel and let sit for 30 minutes.
• 11 dough should double (at least).
• 12 while the dough is rising, prepare the toppings and sauce.
• 13 heat olive oil in a skillet, add proscuitto and cook until it begins to crisp.
• 14 add onion and cook until softened.
• 15 add mushroom and cook until most of the water has cooked out.
• 16 remove from skillet and set aside, wipe residue from skillet with a paper towel.
• 17 to prepare the sauce, melt the butter in the skillet on medium high heat.
• 18 add the cornstarch to the cream and stir to blend, set aside.
• 19 add lemon juice and wine to the butter, bring to boil.
• 20 add cream mixtures, reduce heat and stir until thickened slightly.
• 21 stir in parmesan cheese, salt and pepper and set aside.
• 22 use half the dough to form a large pizza crust (15 inch round), crimp the edges, brush edges with olive oil. use the other half for another pizza.
• 23 place sauteed items on the dough.
• 24 top with chicken, artichokes, capers, parsley and mozzarella.
• 25 bake on pizza stone, vented pizza pan or ceramic tile coated with cooking spray at 425 f for approx 15-20
• 26 drizzle warm sauce over the pizza; slice and serve.

Hot & Sour Soup

Total Time: 2 hrs 35 mins Preparation Time: 1 hr 15 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 2
• 2 (14 1/2 ounce) cans chicken broth
• 1 cup diced tofu (bean curd)
• 1 cup sliced green onion (scallions, 2 bunches)
• 2 tablespoons cornstarch
• dried wood ear mushrooms (1 1/2 oz.)
• 3/4 cup dried lily buds
• 1/4 lb lean lamb, cut into matchstick strips
• 1/4 cup bamboo shoot, cut into matchstick strips
• 1 1/2 cups water
• 2 eggs, beaten
• 4 tablespoons rice or 4 tablespoons vinegar
• 4 teaspoons pure sesame oil
• 1/16 teaspoon cayenne pepper (or less)
• 2 tablespoons soy sauce

Recipe

• 1 in a large bowl soak the dried woodear mushrooms in hot water at least 1 hour or until soft.
• 2 in a 2-quart saucepan over medium-high heat, heat broth, lamb, bamboo shoots, softened woodear mushrooms, dried lily buds, tofu and green onions.
• 3 in a small cup blend the cornstarch smoothly with water.
• 4 gradually stir the cornstarch mixture into the broth mixture. heat to boiling, stirring constantly until mixture thickens slightly.
• 5 remove from heat.
• 6 slowly pour the beaten eggs into the soup, while stirring gently in one direction.
• 7 stir in the remaining ingredients before serving.

Dairy Free Tuna Noodle Casserole

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 2 1/4 cups non-dairy milk substitute
• 4 1/2 tablespoons dairy-free margarine
• 1/2 cup sliced mushrooms
• 1/2 onion, finely chopped
• 1 celery, finely chopped
• 4 1/2 tablespoons flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup dairy-free plain yogurt or 1 cup dairy-free sour cream
• 1 cup frozen peas
• 1 (5 ounce) can tuna, drained
• 1 (16 ounce) bag egg noodles

Recipe

• 1 preheat oven to 350 degrees.
• 2 cook noodles according to package for use in casseroles. drain.
• 3 microwave "milk" until hot.
• 4 melt margarine in skillet. saute onion, mushroom and celery until onions are translucent.
• 5 whisk in flour, salt and pepper. stir until combined and thick.
• 6 slowly add hot milk, stirring continuously until thick and bubbly. remove from heat to cool.
• 7 mix together noodles, tuna, peas, yogurt or sour cream and cooled mushroom soup. pour into casserole dish sprayed with non-stick spray.
• 8 bake 30 minutes.

Green Chile Egg Bake

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 6 eggs
• 2 cups shredded cheddar cheese or 2 cups mexican blend cheese
• 1/2 cup ricotta cheese
• 1/2 lb chopped green chili
• 3 -4 baby red potatoes, diced
• 1/2 cup chorizo sausage, browned
• 1/2 small onion, diced
• 1/2 cup mushroom, diced
• 1/4 cup butter, melted
• 1/4 cup cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• fresh ground pepper
• 3 tablespoons minced cilantro, as a garnish

Recipe

• 1 preheat oven to 350 degrees.
• 2 lightly oil a 10 inch pie plate.
• 3 beat eggs in a large mixing bowl.
• 4 stir in the shredded cheese, ricotta, chorizo, green chile, potatoes, onion, mushrooms, butter, baking powder, corn starch, salt and pepper.
• 5 pour into baking dish and bake for 45 minutes or until eggs are set.
• 6 let cool for 10 minutes.
• 7 serve in wedges, like a pie. garnish with salsa, sour cream and cilantro.

Crock Pot Chicken Cacciatore

Total Time: 5 hrs 20 mins Preparation Time: 20 mins Cook Time: 5 hrs

Ingredients

• Servings: 4
• 3 lbs boneless chicken breasts
• all-purpose flour
• olive oil
• 1 green pepper
• 1 (15 ounce) can diced tomatoes, undrained
• 1 (12 ounce) can sliced mushrooms, drained
• 1/2 teaspoon oregano
• 1/4 teaspoon basil
• 1/2 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Recipe

• 1 cut chicken breast into smaller pieces as desired.
• 2 coat chicken with flour.
• 3 heat oil in skillet on med/high heat.
• 4 cook chicken in oil 10 minutes or until brown.
• 5 drain.
• 6 place half of chicken pieces into crock pot.
• 7 cut pepper into fourths.
• 8 mix pepper, and all remaining ingredients.
• 9 spoon half of mixture over chicken.
• 10 add other half of chicken pieces.
• 11 and then add remaining mixture on top.
• 12 cook on low for 4-6 hours or until chicken is no longer pink.
• 13 serve alone or on a bed of pasta.

Crock Pot Chicken Chow Mein

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• Servings: 6
• 6 skinless chicken thighs
• 6 ounces mushrooms, sliced
• 1 onion, sliced
• 3 garlic cloves, minced
• 1/2 cup teriyaki sauce
• parsley
• 3 dashes tabasco sauce

Recipe

• 1 put above ingredients in a crock pot in the morning.
• 2 mix and put crock pot on low for all day cooking.
• 3 prepare rice.
• 4 put 2 handfuls of bean sprouts or 1 can chinese vegetables in crock pot and mix.
• 5 when rice is cooked, serve chicken over rice.
• 6 chicken will be so tender it will literally fall off the bones.
• 7 the chicken is then easily deboned, and everything can be mixed together.
• 8 serve over the rice.

Crock Pot Chicken And Stuffing

Total Time: 6 hrs 15 mins Preparation Time: 15 mins Cook Time: 6 hrs

Ingredients

• 4 boneless skinless chicken breasts
• 4 slices swiss cheese
• 1 (10 1/2 ounce) can cream of chicken soup
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 cup chicken broth
• 1/4 cup milk
• 2 cups herb stuffing mix
• 1/2 cup butter, melted
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Recipe

• 1 season chicken breasts with salt and pepper.
• 2 place chicken breasts in crock pot.
• 3 pour chicken broth over chicken breasts.
• 4 put one slice of swiss cheese on each breast.
• 5 combine both cans of soup and milk.
• 6 cover chicken breasts with soup mixture.
• 7 sprinkle stuffing mix over all.
• 8 drizzle melted butter on top.
• 9 cook on low for 6-8 hours.

Green Lentil And Vegetable Soup

Total Time: 1 hr 45 mins Preparation Time: 30 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 1 1/2 cups sliced leeks (light green and parts only, thoroughly rinsed)
• 3/4 cup diced rutabaga (yellow turnip)
• 1/2 cup sliced carrot
• 1/2 cup sliced celery
• 1 cup diced new red potatoes
• 1 cup sliced mushrooms
• 1/2 cup fresh green beans or 1/2 cup frozen cut green beans
• 1/4 cup chopped green pepper
• 1/2 cup diced zucchini
• 5 cups water
• 1/4 cup chopped parsley
• 1/2 cup green lentil, rinsed
• 1 clove garlic, minced
• 1/2 teaspoon dried basil
• 1 1/4 teaspoons salt
• 1/4 teaspoon pepper

Recipe

• 1 heat oil in a 4-quart pan; saute leek, mushrooms and bell pepper until soft.
• 2 add water and bring to a boil.
• 3 add lentils and basil and return to a boil.
• 4 reduce heat, and simmer, covered, for 30 minutes.
• 5 add rutabaga, carrot, celery, then return to a boil and simmer, covered, for 20 minutes.
• 6 add potato and simmer, covered, for another 10 minutes.
• 7 add green beans, zucchini, parsley, garlic, salt, and pepper.
• 8 return to a boil and simmer 5 minutes longer or until vegetables are tender.
• 9 serve.

Governor Tom Ridge's Fresh Mushroom Soup For Thanksgiving

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 6 tablespoons butter
• 2 cups finely minced yellow onions
• 1/2 teaspoon sugar
• 1 lb fresh mushrooms
• 1/4 cup flour
• 1 cup water
• 1 3/4 cups chicken broth
• 1 cup dry vermouth
• 1 teaspoon salt
• 1/4 teaspoon fresh ground pepper

Recipe

• 1 in a large saucepan over low heat, melt the butter and saute the onions and sugar slowly until golden - about 30-45 minutes.
• 2 gently clean the mushrooms with a kitchen towel or paper towel. slice 1/3 of the mushrooms and finely chop the rest.
• 3 add all mushrooms to the onions and saute for 5 minutes.
• 4 stir in flour until smooth and cook for 2 minutes, stirring constantly.
• 5 pour in water and stir until smooth.
• 6 add chicken broth, vermouth and salt and heat to boiling, stirring constantly.
• 7 reduce heat and simmer, uncovered, for 10 minutes.
• 8 this can be prepared in advance and refrigerated. reheat, covered, over low heat for 10 minutes.

Easy Ham & Broccoli Casserole

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 4 cups cooked pasta
• 2 cups cooked ham, diced
• 2 cups frozen broccoli
• 2 cups cheddar cheese, shredded
• 1 cup sour cream
• 1 (10 ounce) can cream of mushroom soup

Recipe

• 1 mix all ingredients in a 13x9 pan.
• 2 bake at 350 degrees for 50 minutes.

Hot & Sour Coconut Soup

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1/4 cup fresh ginger, sliced
• 1/4 cup fresh cilantro, chopped
• 3 teaspoons garlic, minced
• 2 -3 teaspoons lemongrass (herb paste)
• 3 (10 ounce) cans chicken broth, fat-free low sodium
• cooking spray
• 8 -12 ounces chicken breasts, boneless & skinless, cut into bite sized pieces
• 8 ounces fresh mushrooms, sliced
• 1 cup light coconut milk
• 1 tablespoon fish sauce
• 2 teaspoons chili paste (sombel oelek)
• 1 cup sugar snap pea, halved crosswise
• 1/3 cup fresh basil, chopped
• 2 tablespoons lime juice

Recipe

• 1 place first 5 ingredients in a large saucepan; bring to a boil. cover, reduce heat and simmer 20 minutes.
• 2 strain mixture through a sieve into a bowl. discard solids. return infused broth to pan.
• 3 heat a large non-stick skillet over medium-high heat/ coat with cooking spray and add chicken. cook about 8 minutes, stirring occasionally until lightly browned. remove from pan.
• 4 add mushrooms to pan, saute 5 minutes or until tender.
• 5 add chicken, mushrooms, coconut milk, fish sauce and chili paste to broth in saucepan and bring to a boil. reduce heat and simmer 10 minutes.
• 6 add peas; cook 3 minutes.
• 7 remove from heat; stir in basil and lime juice.

Crock Pot Chicken And Mushrooms

Total Time: 8 hrs 10 mins Preparation Time: 10 mins Cook Time: 8 hrs

Ingredients

• Servings: 4
• 4 bone-in skinless chicken breasts
• salt
• pepper
• lemon pepper
• paprika
• 1 cup sour cream
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 (10 1/2 ounce) can sliced mushrooms, drained or 16 ounces fresh mushrooms, sliced
• 1/4 cup wine or 1/4 cup chicken broth

Recipe

• 1 after removing the skin, sprinkle the chicken breasts with salt, pepper, lemon pepper, and paprika, then place in the crock pot.
• 2 mix together the remaining ingredients and pour over the chicken pieces.
• 3 cook on low 6-8 hours. serve over rice or egg noodles.

Hot & Sour Soup

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3 dried chinese mushrooms (soaked in warm water for 30 minutes)
• 4 ounces lamb loin
• 2 ounces bamboo shoots, rinsed (fresh or canned)
• 8 ounces firm tofu
• 30 fluid ounces chicken stock
• 1 tablespoon shaoxing rice wine
• 1 tablespoon light soy sauce
• 1 1/2 tablespoons chinese rice vinegar
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 egg, lightly beaten

Recipe

• 1 squeeze out any excess water from the mushrooms, then finely slice, discarding any tough stems.
• 2 finely slice the lamb, bamboo shoots, and bean curd all to about the same size.
• 3 bring stock to a boil. add the lamb and boil over high heat for 2 minutes. add the mushrooms and bamboo shoots and boil for another 2 minutes. next add the shaoxing, light soy sauce, rice vinegar, salt and pepper. boil for 1 minute. reduce heat to simmer, cover and cook for 5 minutes. add the bean curd and boil uncovered for 2 minutes.
• 4 to serve: rapidly stir in the egg until it has formed fine shreds.
• 5 serve immediately.

Hot & Spicy Mushrooms

Total Time: 22 mins Preparation Time: 2 mins Cook Time: 20 mins

Ingredients

• Servings: 1
• 8 ounces fresh button mushrooms, rinsed
• 1/4 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon cajun seasoning
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon paprika
• 1 tablespoon cayenne pepper sauce

Recipe

• 1 preheat the oven to 400.
• 2 combine all of the ingredients except for the mushrooms in a plastic freezer bag and mix to combine.
• 3 dump the mushrooms into the bag and turn to make sure all of the mushrooms are evenly coated. (if you want it hotter, you can cut the mushrooms in halves or quarters to give you a greater surface area for the spices.).
• 4 pour the mushrooms (along with the remaining spice mixture) into a pan lined with foil. (i used an 8" loaf pan.).
• 5 bake for 20 minutes, or until mushrooms start releasing liquid, stirring once or twice.

Ham Mushroom Fettuccine

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 12 ounces uncooked fettuccine
• 3/4 lb fully cooked lean ham, cubed
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1/2 lb fresh mushrooms, sliced
• 1 tablespoon flour
• 1/2 teaspoon dried rosemary, crushed
• 1/4 teaspoon pepper
• 1 1/4 cups fat-free evaporated milk
• 1/2 cup frozen peas, thawed
• 2 tablespoons reduced-fat sour cream

Recipe

• 1 cook fettuccine according to package directions.
• 2 meanwhile, in a large skillet, saute ham in oil until lightly browned.
• 3 remove with a slotted spoon and set aside.
• 4 add onion to skillet; saute for 4 minutes.
• 5 add mushrooms; saute 3 minutes longer.
• 6 stir in the flour, rosemary and pepper until blended.
• 7 gradually add milk.
• 8 bring to a boil; cook and stir for 2 minutes or until thickened.
• 9 reduce heat; add peas and sour cream.
• 10 cook 2 minutes longer.
• 11 drain fettuccini; stir into the mushroom mixture.
• 12 add ham; heat through.

Crock Pot Chicken Ole

Total Time: 6 hrs 10 mins Preparation Time: 10 mins Cook Time: 6 hrs

Ingredients

• Servings: 6
• 4 boneless skinless chicken breasts, cut into cubes
• 1 (8 ounce) package cream cheese, softened
• 1 (14 ounce) can ro-tel mexican festival tomatoes (with lime and cilantro)
• 1 (10 ounce) can chicken mushroom soup
• 1 cup hot salsa
• 1 (15 ounce) can black beans (drained and rinsed)
• 1/2 cup buttermilk (or regular milk)

Recipe

• 1 mix the cream cheese and rotel tomatoes together in the crock pot.
• 2 stir in the soup, salsa, milk and black beans.
• 3 add the chicken to the crock pot.
• 4 cook on low for 6 hours.

Gourmet Jaffles

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• 2 slices whole wheat bread
• 1/2 teaspoon butter
• 2 -3 kalamata olives, sliced
• 1 fresh spinach leaves, chopped
• 2 sun-dried tomatoes
• 1 teaspoon parmesan cheese
• 1 mushroom, sliced
• 1 slice sweet pepper, diced
• 1/8 teaspoon pepper
• 1/8 teaspoon red pepper flakes (optional)

Recipe

• 1 plug in sandwich maker to get warm.
• 2 butter bread and place buttered sides together.
• 3 layer ingredients on and sprinkle with cheese and pepper.
• 4 place slice with ingredients onto sandwich maker and place the other side on top, buttered sided facing outward.
• 5 cook for 5 minutes or until bread is golden.
• 6 serve immediately.

Elsie's Beef Stroganoff

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 10
• 1 1/2 lbs extra lean ground beef
• 2 tablespoons dried onion
• 1 tablespoon parsley flakes
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1 teaspoon salt
• 1 (7 ounce) can mixed mushrooms or 1 (8 ounce) package fresh mushrooms, sauteed
• 1 (10 1/2 ounce) can vegetable soup
• 1 (16 ounce) package frozen mixed vegetables
• 1 cup sour cream
• 1/2 cup milk
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup shortening
• 3/4 cup milk
• 1 teaspoon paprika
• 1/2 teaspoon celery seed
• 1/4 teaspoon pepper
• 1 teaspoon poppy seed

Recipe

• 1 cook meat, onions, parsley and garlic.
• 2 stir in salt, pepper, mushrooms and soup.
• 3 simmer 15 minutes.
• 4 add sour cream and milk and heat through.
• 5 place in baking dish.
• 6 topping.
• 7 mix flour, baking powder, paprika, salt, celery seed and pepper.
• 8 cut in shortening.
• 9 add milk and stir just until moistened.
• 10 drop by tablespoon on meat mixture.
• 11 sprinkle with poppy seeds.
• 12 bake in 400°f oven for 20-25 minutes.
• 13 for oamc freeze before baking. thaw and bake uncovered.

Helene's Carbonara Supreme

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 500 g spaghetti
• 250 g philadelphia original cream cheese
• 1 liter emborg uht whipping cream
• 5 slices streaky bacon, cut into small bits
• olive oil
• 3 garlic cloves, crushed
• 1 medium onion, chopped finely
• 2 large fresh portabella mushrooms, chopped
• parmesan cheese, for topping

Recipe

• 1 cook pasta al dente.
• 2 put a pan without oil in medium heat. once the pan is hot, put all the chopped streaky bacon. stirring often until bacon brings out its own oil and bacon bits are crispy. remove from its oil and set aside.
• 3 add olive oil onto the bacon oil.
• 4 brown garlic. caramelize the onion.
• 5 add in the fresh mushrooms. cook for 2 minutes.
• 6 put in the whole philadelphia cream cheese and melt it under low heat.
• 7 once the cream cheese is melted, add the emborg uht whipping cream.
• 8 season with salt and pepper.
• 9 mix in half of the crispy bacon bits.
• 10 if you prefer the carbonara mixture not too creamy or too thick, just add fresh milk at the last stage of cooking and simmer only for 1 minute.
• 11 toss the al dente pasta onto the cream mixture and top with remaining crispy bacon bits and lots of parmesan cheese. drizzle with a dash of paprika powder.
• 12 optional. serve with champagne grapes.

Green Noodle Casserole

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 whole chicken
• 1 tablespoon olive oil
• 6 cups chicken stock
• 1 green pepper
• 1/2 cup chopped ripe olives
• 12 ounces spinach fettuccine
• 8 ounces frozen peas, thawed
• 1 1/2 cups sharp cheddar cheese
• 1 onion, finely chopped
• 1 cup button mushroom, sliced
• 4 tablespoons chopped pimiento
• salt and pepper

Recipe

• 1 roast or stew chicken according to your favorite method. mom bought one already cooked at the grocery deli.
• 2 remove meat from chicken and cut into 1 1/2 inch cubes.
• 3 in a skillet, heat the olive oil on medium, and saute the green pepper, onions, and mushrooms until just tender.
• 4 bring chicken stock to a boil and add noodles, cooking until tender. do not drain, but leave the noodles in the broth.
• 5 add chicken and saute mixture to pot of noodles.
• 6 add peas, olives and pimentos to pot.
• 7 season with salt and pepper.
• 8 in a 3 quart casserole, ladle 1/2 of chicken/noodle mixture, then sprinkle with 1/2 of cheese. pour in remaining mixture then top with the rest of the cheese.
• 9 bake, covered for 45 minutes in a preheated 325 degree oven.
• 10 uncover and bake for 15 more minutes, until cheese is lightly browned.

Crock Pot Chicken In Wine

Total Time: 8 hrs 2 mins Preparation Time: 2 mins Cook Time: 8 hrs

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 (10 3/4 ounce) can french onion soup
• 1 cup dry wine or 1 cup chicken broth
• fresh mushrooms (optional) or canned mushroom (optional)

Recipe

• 1 place the breasts in the crock pot.
• 2 combine remaining ingredients and pour over chicken.
• 3 cover and cook on low for 8 hours.
• 4 serve over rice, pasta or potatoes.

Filled Popover Puffs With Ham-asparagus Filling

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1/2 cup water
• 3 tablespoons margarine or 3 tablespoons butter
• 3/4 cup bisquick baking mix
• 3 eggs
• 1 (10 ounce) package cut frozen asparagus
• 1/4 cup margarine or 1/4 cup butter
• 1/4 cup bisquick baking mix
• 1/2 teaspoon dry mustard
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups milk
• 1 cup shredded cheddar cheese or 1 cup american cheese (4 ozs.)
• 1 cup sliced mushrooms
• 2 cups cubed fully cooked smoked ham

Recipe

• 1 for puffs:.
• 2 heat oven to 400 degrees.
• 3 heat water and margarine to boiling in 1 1/2 quart saucepan.
• 4 add baking mix, all at once.
• 5 stir vigorously over low heat until mixture forms a ball, about 1 1/2 minutes.
• 6 remove from heat; beat in eggs, one at a time.
• 7 continue beating until smooth.
• 8 drop 6 mounds of dough at least 3 inches apart onto aluminum foil-covered cookie sheet.
• 9 bake until puffed and dark golden brown, 25 to 30 minutes.
• 10 cool 5 minutes before removing from cookie sheet.
• 11 carefully remove from cookie sheet; cool completely.
• 12 cut off tops of popovers with serrated knife.
• 13 for filling:.
• 14 cook asparagus as directed on package; drain and reserve.
• 15 heat margarine in 2 quart saucepan over low heat until melted.
• 16 stir in baking mix, mustard, salt and pepper.
• 17 cook over low heat, stirring constantly, until mixture is smooth and bubbly.
• 18 remove from heat; stir in milk.
• 19 heat to boiling, stirring constantly; boil and stir 1 minute.
• 20 reduce heat; stir in cheese until melted.
• 21 add mushrooms; cook until wilted, about 2 minutes.
• 22 stir in asparagus and ham; heat through.

Helene's Chicken Binakol

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 tablespoon canola oil
• 3 garlic cloves, chopped
• 1 medium onion, finely chopped
• 25 g gingerroot, chopped then squashed
• 4 pieces chicken legs, cut into chunks
• 3 pieces whole young fresh coconut (juice & meat)
• 200 g fresh oyster mushrooms, sliced
• 7 pieces peppercorns
• 1 dash salt
• 1 tablespoon fish sauce (patis)
• 1 bunch fresh spinach

Recipe

• 1 heat canola oil.
• 2 sauté garlic, onion and ginger. (be careful not to burn 'em, or you will have a burnt flavour soup).
• 3 toss in all the chicken pieces then pour a tablespoon of fish sauce.
• 4 sauté until the chicken meat releases its own juice without adding water. stir often.
• 5 chop open the top shell of the three young coconut and pour all the fresh coconut juice into the chicken pot. let boil for 5 minutes over medium heat.
• 6 scrape the young coconut meat and mix it with the chicken.
• 7 drop about 7 pieces of peppercorns.
• 8 simmer for another 10 minutes.
• 9 put the sliced fresh oyster mushrooms into the simmering soup.
• 10 let boil for another 3 minutes.
• 11 add in the spinach leaves, and continue to simmer for another minute.
• 12 season with salt to taste.
• 13 notes : do not add water into the soup.
• 14 use only fresh young coconut juice as soup.
• 15 chicken binakol must be served warm!
• 16 fancy using the coconut shells as chicken binakol's serving bowls.
• 17 garnish with parsley or top the soup with chopped fresh red chilies if you prefer the soup with a bit of spicy bite.
• 18 slurp it good!