Grantineed Eggs (kitchen Buffet Brunch)

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 8-9
• 1 lb sweet italian sausage or 1 lb hot italian sausage, casings removed
• 1 tablespoon butter
• 8 mushrooms, sliced
• 1 medium red onion, chopped
• 12 eggs, beaten
• 1 cup milk
• 8 ounces mozzarella cheese, shredded
• 2 medium tomatoes, peeled and chopped
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground pepper

Grilled Shrimp And Noodle Salad

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

Ingredients

• 14 ounces rice noodles, flat
• 1/2 cup lime juice, fresh is best
• 1/3 cup fish sauce
• 1/2 cup light brown sugar, packed
• 2 garlic cloves, finaly chopped
• 1 teaspoon sriracha sauce, up to 2 if you prefer hot
• 1 lb shrimp, medium to large, peeled and deveined
• 1 bunch asparagus, trimmed (medium size)
• 5 ounces shiitake mushrooms, trimmed
• 1 medium carrot, shredded
• 1/2 cup cilantro

Recipe

• 1 bring large pot of water to boil. add noodles and cook as label directs; drain and rinse with cold water.
• 2 meanwhile, whisk the lime juice, fish sauce, brown sugar, garlic and sriracha souce and 1/3 cup of water in medium bowl.
• 3 transfer 1/4 cup of marinade to another bowl and toss with shrimp.
• 4 toss another 1/4 cup marinade with the asparagus and mushrooms in a third bowl.
• 5 let shrimp and vegetables marinate 10 minutes at room temperature.
• 6 toss noodles with the remaining marinade.
• 7 heat grill or grill pan to medium-high.
• 8 grill shrimp, asparagus and mushrooms until shrimp is just cooked through and the asparagus is slightly tender, 2-3 minutes per side.
• 9 half the mushrooms and cut asparagus into pieces.
• 10 divide the noodles among bowls and top with shrimp, asparagus, mushrooms carrot and cilantro.

Creamy Spaghetti Sauce

Total Time: 12 mins Preparation Time: 2 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 1 lb ground beef
• 1 (10 ounce) can condensed tomato soup
• 1 (10 ounce) can condensed cream of mushroom soup

Recipe

• 1 brown beef and drain.
• 2 add remaining ingredients and simmer till hot.
• 3 serve immediately on spaghetti noodles.

Beer Pizza

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• 1/2 lb pepperoni, cut in small pieces
• 1 lb bacon, cut in pieces
• 1 (284 ml) can mushrooms, drained (can use fresh if preferred)
• 1 large onion, chopped
• 1 large green pepper, chopped
• 8 ounces mozzarella cheese, shredded
• 1 (28 ounce) can tomato sauce
• 1 clove garlic
• 1 teaspoon oregano
• 1/2 teaspoon thyme
• 1/2 teaspoon salt
• 1 cup beer
• 1 tablespoon olive oil
• 2 15 inch pizza crusts

Recipe

• 1 preheat oven to 450.
• 2 in large skillet brown pepperoni and bacon in oil.
• 3 drain and set aside.
• 4 saute mushrooms, green peppers and onions until soft.
• 5 add all other ingredients except cheese and stir well, simmering for 15 minutes.
• 6 divide sauce between 2 pizzas and cover with cheese.
• 7 bake for 20-25 minutes, or until crust is golden brown.

Breakfast Pizza

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

Ingredients

• 1 refrigerated pizza crust
• 2 (10 ounce) cans country gravy (sausage)
• 10 eggs, scrambled and cooked
• 1 lb sausage, cooked and crumbled (can use bacon or ham)
• 2 cups shredded colby-monterey jack cheese
• 4 ounces sliced fresh mushrooms

Recipe

• 1 preheat oven to 350 degrees.
• 2 remove crust from container and cut in half.
• 3 spread out each half onto a 12" pizza pan.
• 4 for each crust:.
• 5 bake for 5 minutes.
• 6 spread gravy over crust.
• 7 crumble eggs and spread over gravy.
• 8 sprinkle sausage, mushrooms, and cheese over eggs.
• 9 bake in oven 15 minutes or until cheese has melted.

Chicken Ala' King On Puff Pastry Shell

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 -3 scallions, trimmed, sliced with tops
• 4 ounces mushrooms, cleaned and sliced
• 1/4 sweet red pepper, small dice, added for color
• 1/4 cup petite frozen green pea
• 3 -4 tablespoons butter, divided (2 t for saute, 3t for sauce)
• 3 tablespoons flour
• 3 cups milk, any
• 1 teaspoon chicken bouillon granule
• 1 -2 whole chicken breast, skin on
• salt, to taste
• pepper, to taste
• 4 -6 puff pastry shells

Recipe

• 1 preheat oven to the temperature recommended for puff pastry shells.
• 2 bake puff pastry shells according to package directions. bake and cool. this can be done ahead of time. remove center of puff pastry, save for topping.
• 3 reduce oven temperature to 325-350° for baking chicken.
• 4 bake chicken breast using recipe or use recipe cooked chicken for recipes - barefoot contessa style. cool and remove skin. cube chicken, set aside.
• 5 over a low to medium heat, saute the red bell pepper, sliced scallions and sliced mushrooms in butter for approximately 3-5 minutes. do not over cook. remove from heat and set aside.
• 6 in the mean time, make a sauce.
• 7 melt butter, add chicken bullion seasoning, add flour and whisk to combine. it will thicken at this point. slowly add the milk, 1/2 c at a time, continuing to whisk until the sauce thickens. you may not use all the milk.
• 8 add frozen peas to the sauce. add the peppers, onions, mushrooms and chicken. warm through.
• 9 spoon sauce mixture over each puff pastry shell, top with the center of the shell you removed.
• 10 enjoy!

Chicken Marengo

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

Ingredients

• Servings: 6
• 4 lbs chicken, cut into serving pieces
• flour
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/2 lb button mushroom
• 4 small onions, quartered
• 1 cup drained canned tomato
• 1 cup chicken broth
• 1/2 cup pitted black olives
• 1 small green bell pepper, cut into strips
• 2 cloves garlic, minced
• 1 1/2 tablespoons lemon juice or 1 1/2 tablespoons dry wine
• 1/4 teaspoon allspice
• buttered rice

Recipe

• 1 wash chicken pieces and pat dry.
• 2 season chicken and dredge in flour, shaking off excess.
• 3 heat oil and butter in large skillet over medium-high heat.
• 4 brown chicken pieces, a few at a time, then remove to a side plate as they are browned and continue with other pieces, adding more oil and butter if necessary.
• 5 quickly brown mushrooms, then remove to a side plate.
• 6 add onions to pan and cook over medium-low heat for 5 minutes.
• 7 stir in broth.
• 8 add tomatoes, green pepper, olives, garlic and allspice; simmer for 3-4 minutes.
• 9 return chicken to pan; cover and simmer for 25-30 minutes, or until tender.
• 10 arrange chicken on platter and keep warm in oven.
• 11 stir lemon juice into mixture in pan, add mushrooms and bring to the boil.
• 12 boil until reduced by half.
• 13 pour over chicken and serve.

Chicken Alfredo For One

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 1
• 1 boneless skinless chicken breast, cut into medalions
• 1 tablespoon olive oil
• 1 1/2 tablespoons butter (sweet cream and salted)
• 1 1/2 ounces shredded parmesan cheese
• 1/3 cup heavy whipping cream
• 1 garlic clove, minced (large or small to taste)
• 1/2 teaspoon pepper
• 3 slender stalks asparagus (cut in diagonal bite size pieces)
• 2 button mushrooms, thickly sliced

Recipe

• 1 have all ingredients ready before starting.
• 2 in heavy skillet, heat olive oil on medium heat. sauté chicken breasts until starting to brown a little remove chicken and set aside.
• 3 in same skillet over medium heat place 1/2 tbsp butter and melt, quickly add mushrooms and asparagus and sauté 5-7 minutes until asparagus is tender crisp.
• 4 remove mushrooms and asparagus and place in dish with cooked chicken.
• 5 heat 1 tbsp butter in same skillet, add garlic and sauté 1 minute, add whipping cream and stir with whisk to get brown bits from bottom of pan, bring to a boil.
• 6 add parmesan cheese and whisk until starting to melt the cheese.
• 7 add chicken and veggies from the bowl and any juices that are in the bowl.
• 8 stir with a spoon until reheated and well mixed. add pepper to taste
• 9 serve immediately.

Easy Swedish Meatballs

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

Ingredients

• Servings: 4
• 1 (39 ounce) package frozen meatballs (i used rosina's homestyle)
• 1 (12 ounce) jar beef gravy
• 1 (10 3/4 ounce) can condensed golden mushroom soup
• milk
• 8 ounces sour cream

Recipe

• 1 combine gravy, soup, and a soup can full of milk in a large saucepan.
• 2 stir until mixed well.
• 3 add meatballs and cook on medium-high heat until meatballs are heated through (about 20-30 minutes with the size of meatballs i used).
• 4 reduce heat to medium-low; add sour cream and cook until heated through.
• 5 serve over egg noodles.

French Stuffed Onions

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

Ingredients

• Servings: 4
• 4 medium spanish onions
• 3 teaspoons butter, divided
• 1 shallot, chopped (in a pinch use red onions)
• 1 cup mushroom, very finely chopped
• 1 tablespoon dry wine
• 1 tablespoon parsley, finely chopped
• salt & freshly ground black pepper
• 2 cups strong vegetable stock (check out the end of all things vegetable broth)

Recipe

• 1 heat oven to 375*f.
• 2 trim the tops from the onions, cut the roots off, but leave the root core in to hold the onion together. peel the skins. blanch the onions in lightly salted boiling water for 10 minutes.
• 3 scoop out the insides, using a melon ball scoop or spoon, leaving 1/3" walls. chop the scooped insides, and saute them in 1 teaspoons of the butter.
• 4 melt the remaining 2 teaspoons of butter in a skillet; add the shallots. cook over medium heat until the mushrooms have wilted, and most of the liquid has evaporated; add the wine and cook until almost dry. remove from heat; add the chopped parsley. season well with salt and pepper.
• 5 combine the mushroom mixture with the chopped onion insides, and fill into the onion shells. place in a small buttered baking dish with the vegetable stock. cover with foil.
• 6 bake for 1 hour, basting once. remove the lid halfway through to allow the onions to brown. enjoy!

Farm Style Green Beans

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 8 ounces fresh green beans
• 2 slices bacon, cut up
• 1 medium onion, cut into think wedges (about 1 cup)
• 1/2 cup fresh sliced mushrooms
• 1 1/2 cups chopped tomatoes or 1 (14 1/2 ounce) can diced tomatoes, drained
• 1/4 teaspoon salt (*see note below)

Recipe

• 1 leave green beans whole or cut into 1-inch pieces.
• 2 in a large saucepan cook the beans in a small amount of boiling salted water about 10 minutes or until crisp-tender; drain.
• 3 meanwhile, in a 10-inch skillet cook bacon over medium heat until crisp, stirring occasionally.
• 4 remove bacon, reserving drippings in skillet.
• 5 drain bacon on paper towels; set aside.
• 6 cook and stir onion and mushrooms in reserved drippings over medium heat until tender.
• 7 add tomato and salt.
• 8 cook, uncovered, 2 to 3 minutes or until most of the liquid is absorbed. transfer beans to a serving platter or bowl.
• 9 top with onion mixture.
• 10 sprinkle bacon over the vegetables.
• 11 *note: omit salt if using canned tomatoes.

Chicken Marsala

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

Ingredients

• Servings: 2
• 1/2 cup all-purpose flour
• 1 tablespoon seasoning salt (emeril's "essence")
• 2 boneless skinless chicken breasts, 6 to 8 ounce each
• 1 tablespoon extra virgin olive oil
• 4 tablespoons butter
• 2 cups sliced mushrooms
• 3/4 cup marsala
• 1 cup chicken broth
• salt & freshly ground black pepper (to taste)
• parsley, chopped (to taste)

Recipe

• 1 in a shallow bowl or plate combine the flour and essence and stir to combine thoroughly.
• 2 quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
• 3 heat the oil in a large skillet over medium-high heat until very hot but not smoking. add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side.
• 4 transfer to a plate and set aside.
• 5 add 1 tablespoon of the remaining butter to the pan and add the mushrooms. cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. add the marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan.
• 6 when the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly.
• 7 lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste.
• 8 garnish with chopped parsley and serve immediately.

Grilled Spiced Mushrooms

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

Ingredients

• 1 teaspoon coriander seed (optional ground)
• 1 teaspoon cumin seed (optional ground)
• 2 tablespoons unsalted butter, softened
• 1/4 cup coarsely chopped fresh flat-leaf parsley (i reduce a tad)
• 1 -1 1/2 teaspoon hot red pepper flakes
• 1 small garlic clove, minced (i use 2)
• 1 1/2 lbs medium mushrooms, stems trimmed flush with caps (2 inches wide)
• 1/4 cup olive oil (if grilling)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Recipe

• 1 prepare grill for cooking over medium-hot charcoal (moderate heat for gas). (if using a charcoal grill, open vents on bottom of grill, then light charcoal. when charcoal turns grayish (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: hot: when you can hold your hand there for 1 to 2 seconds; medium-hot: 3 to 4 seconds; low: 5 to 6 seconds. if using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.).
• 2 while coals are lighting, heat a dry small heavy skillet (preferably cast-iron) over moderately low heat until hot, then toast coriander and cumin seeds, shaking skillet frequently, until a shade darker, 2 to 3 minutes. transfer seeds to mortar or grinder and cool completely, about 3 minutes, then finely grind.
• 3 transfer ground-spice mixture to a large bowl, then mash into softened butter along with parsley, red pepper flakes (to taste), and garlic until combined well.
• 4 toss mushrooms with oil, salt, and pepper in a bowl, then grill on lightly oiled grill rack, covered only if using a gas grill, turning over occasionally, until lightly browned and tender, 12 to 14 minutes total. quarter mushrooms while still hot, then toss with butter mixture and salt and pepper to taste.
• 5 cooks' notes: •if you aren't able to grill outdoors, mushrooms can be grilled in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.•if you aren't able to find medium mushrooms, you can use small ones but will need to grill them on a lightly oiled perforated grill sheet or slide them onto soaked wooden skewers to prevent them from falling through the grill rack.

Chicken Marsala

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

Ingredients

• Servings: 6
• 6 chicken breasts, pounded 1/4-inch thick
• 2 cups sliced mushrooms
• 1/4 cup green onion, sliced
• 1/4 cup butter
• 1 cup broth
• 1/2 cup marsala wine

Recipe

• 1 cook mushrooms and onion in 2 t butter till soft.
• 2 remove from pan.
• 3 add chicken, cook 2 minutes per side.
• 4 remove from pan.
• 5 add broth and wine simmer and reduce by half.
• 6 return chicken and mushrooms.
• 7 serve.

Deliciously Easy Crock-pot Pot Roast

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

Ingredients

• 2 1/2-3 lbs boneless chuck roast
• 1 (1 1/4 ounce) envelope french onion soup mix
• 2 (10 3/4 ounce) cans condensed cream of mushroom & garlic soup

Recipe

• 1 for easy clean up line crock pot with slow cooking liner.
• 2 add roast to crockpot.
• 3 place dry onion soup mix over top.
• 4 empty the two cans of soup in crock pot.
• 5 cover and place setting on low.
• 6 let simmer for 8 hours.

Farfalle With Chicken And Mushrooms

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

Ingredients

• Servings: 4
• 2 teaspoons vegetable oil
• 1 small onion, chopped
• 1 cup mushroom, sliced
• 2 cups chicken breasts, cubed and cooked
• 2 cups peas and carrots, frozen
• 2 cups farfalle pasta (bow-tie pasta)
• 2 cups chicken broth
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried thyme
• 1 bay leaf

Recipe

• 1 heat the oil in large non-stick skillet over medium-high heat. saute the chopped onion and mushrooms for a few minutes; then add the rest of the ingredients. bring to a boil, then lower the heat and cover the pan. simmer until the noodles are tender (about 8 to 10 minutes). serve hot.

Farfalle With Pancetta And Peas In A Roasted Garlic Cream Sauce

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

Ingredients

• Servings: 2
• 1/2 lb bow tie pasta
• 2 tablespoons olive oil
• 2 -3 slices pancetta, chopped in small pieces
• 1/2 cup chopped onion
• 1/2 cup button mushroom
• 1/2 cup chopped roasted red pepper
• 1/2 cup seeded and chopped tomato
• 1 cup milk
• 1/2 head roasted garlic, paste
• 3 ounces cream cheese
• 1/2 cup grated parmesan cheese
• 2 fresh sage leaves, chopped fine
• salt and black pepper (according to taste)
• 1/2 cup frozen green pea, thawed

Recipe

• 1 boil pasta according to instructions on box drain and set aside. save 1/2 cup pasta water and discard rest.
• 2 add oil to heated pan. add pancetta to the oil and let it render and get crispy a little for a couple of minutes on medium heat. take pancetta out (leave oil in the pan) of pan and set aside.
• 3 add onions to the skillet and caramelize them over low to medium heat.
• 4 add mushrooms to caramelized onions and increase the flame to medium high. sauté the mix for about 30 seconds.
• 5 add red peppers and tomatoes to the mix and flip the mixture for about 20-30 seconds seconds until mixed well.
• 6 add milk to the mix and bring it to simmer. lower the heat and add roasted garlic paste to the mix and incorporate well.
• 7 add cream cheese and parmesan to the mix and mix well -- let it simmer until cream cheese, garlic, and parmesan is mixed well into milk forming smooth sauce.
• 8 add sage, salt and pepper (to taste) to the sauce and mix well. add peas and pasta to mix and cook in the pan for a minute or so until pasta is well coated.
• 9 add pancetta to the pasta and serve. (use pasta water to thin the sauce if it gets too thick).

Chicken Enchiladas With Ancho Chile Cream Sauce

Total Time: 3 hrs Preparation Time: 2 hrs Cook Time: 1 hr

Ingredients

• Servings: 8
• 16 ounces light sour cream
• 1 (7 ounce) can diced green chilies
• 4 large green onions
• 1 cup cilantro, chopped
• 2 teaspoons cumin, ground fresh
• 2 cups cooked chicken, shredded
• 2 cups shredded extra-sharp cheddar cheese
• 2 medium tomatoes, seeded and chopped
• 1/2 lb button mushroom, sliced and sauteed
• 2 dried ancho chiles
• 4 large garlic cloves
• 2 cups whipping cream
• 4 teaspoons fresh lime juice
• 8 (8 inch) flour tortillas

Recipe

• 1 ancho chile cream sauce:.
• 2 bring 2 cups water to boil in small sauce pan. remove pan from heat, add ancho chiles, soak 30 minutes. reserve 6 tbsp of liquid, drain rest of liquid.
• 3 cut stems off of chiles, cut open and scrape out seeds. combine ancho chiles, reserve liquid and garlic in blender and puree.
• 4 combine cream and chile puree in heavy skillet.
• 5 bring to a boil, reduce heat, simmer for 3 minutes. whisk in lime juice, season with salt. strain sauce (not really necessary).
• 6 enchilada filling:.
• 7 mix 1 3/4 cup sour cream, canned chiles, green onion, cilantro and cumin in large bowl.
• 8 mix in shredded chicken, mushrooms, 1 cup of cheese, tomatoes, 3 tbsp of ancho chile cream sauce, salt and pepper to taste.
• 9 assembly:.
• 10 bring remaining ancho chile cream sauce to a simmer, cook tortillas in sauce for 15 seconds, coating both sides. place tortilla in baking dish, spoon 1/2 cup of filling down center of tortilla. roll tortilla closed, arrange seam side down.
• 11 repeat. may need another small glass dish for all enchiladas.
• 12 cover with foil and bake 30 - 45 minutes. uncover and sprinkle with 1 cup of cheese. bake uncovered until cheese melts, approximately 5 minutes.
• 13 serve with sour cream, guacamole and pico de gallo.

Chicken Marengo With Mushrooms

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

Ingredients

• Servings: 4
• 2 teaspoons olive oil
• 4 boneless skinless chicken breast halves (8 ounces each)
• 12 ounces about 5 cups fresh button mushrooms, sliced
• 2 cups frozen pearl onions, thawed
• 1 teaspoon minced garlic
• 1 teaspoon dried thyme, crushed
• 1 teaspoon ground black pepper
• 1 (14 ounce) can unsalted diced tomatoes (undrained)
• 2 teaspoons dry wine

Recipe

• 1 in a dutch oven or skillet, heat oil over high heat until hot. add chicken; cook until brown on both sides, turning once, about 3 minutes for each side. remove chicken from pot. add mushrooms, onions and garlic. cook and stir until mushrooms are golden, about 10 minutes. return chicken to skillet. stir in thyme and pepper. add tomatoes with juice from can; bring to a boil. reduce heat to medium low; cover and simmer until chicken is tender, about 10 minutes, stirring occasionally. serve over steamed rice, if desired.

Greek Chicken

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

• Servings: 2
• 1/2 ounce olive oil
• 1 clove garlic, chopped
• 1 pinch greek oregano
• 1/2 lemon, juiced
• salt
• pepper
• 8 ounces boneless skinless chicken breasts, cut into 1/4 inch strips
• 1/4 cup fresh mushrooms, sliced
• 1/4 cup green onion, chopped
• 1/4 cup wine
• 1 teaspoon butter
• 1/4 cup feta cheese

Recipe

• 1 saute chicken breast in olive oil.
• 2 add garlic, oregano,lemon juice, onions.
• 3 mushrooms, wine, salt and pepper.
• 4 finish with butter.
• 5 remove from heat.
• 6 top with feta cheese (do not melt).
• 7 serve with garlic buttered linguine or rice pilaf.

Fast And Fabulous Fake Out Calzones

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 4 large kaiser rolls
• 1/2 cup ricotta cheese
• salt and pepper, to taste
• 6 ounces pepperoni, see note
• 1/4 cup parmigiano-reggiano cheese
• 8 slices fresh mozzarella cheese
• 1 tomato, thinly sliced
• 8 basil leaves, chopped or 1 teaspoon dried basil
• green pepper
• mushroom
• onion
• olive
• tomato
• sausage
• pineapple

Recipe

• 1 heat the oven to 325 degrees f.
• 2 split the kaiser rolls making the bottom larger than the top. scoop some of the soft insides out of the bottoms to make room for your filling. reserve the tops.
• 3 mix salt and pepper, to taste, and grated cheese into ricotta. spread ricotta mixture on one side of the roll.
• 4 cover the ricotta with mozzarella, tomato and basil.
• 5 note: feel free to add some veggies here. you could leave the meat out if you like and just use veggies! think of the toppings or calzone fillings you would normally eat and use those. mushrooms work great here as well as spinach, green peppers, onions, etc. just remember that all the ingredients have to get hot so do not pile so much on that the bread gets done before the stuffing. ).
• 6 bake 8- 10 minutes, to heat through and melt the cheese then add the top of the bread an cook for 2-4 minutes more.
• 7 cut and serve with optional garnishes of crushed red pepper flakes and parmesan cheese.

Chicken Marengo

Total Time: 55 mins Preparation Time: 5 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 1/4 cup flour
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 lbs chicken pieces
• 1 tablespoon olive oil
• 1 garlic clove, crushed
• 1/2 cup beef broth
• 1 (4 ounce) can sliced mushrooms, undrained
• 1 (8 ounce) can tomato sauce
• 1 (8 ounce) can crushed tomatoes

Recipe

• 1 combine flour, salt and pepper. dredge chicken in flour mixture.
• 2 place oil in skillet over medium heat. brown chicken.
• 3 add garlic, beef broth, mushrooms, tomato sauce and crushed tomatoes.
• 4 bring to a simmer, cover and cook 30-40 minutes until chicken is tender.

Farfalle With Portabello Mushrooms

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 16 ounces farfalle pasta
• 4 portabello mushrooms, sliced and cut into 2-inch pieces
• 2 tablespoons olive oil
• 2 onions, finely diced
• 1 garlic clove
• 2 tablespoons tomato paste
• 1/2 cup red wine
• 3 teaspoons rosemary
• 1 tablespoon parsley (dried, or finely chopped)
• salt and pepper
• parmesan cheese, for garnish

Recipe

• 1 cook pasta in advance.
• 2 heat olive oil in a large pan, add onions and cook until soft, 2-3 minutes.
• 3 add portabellos and garlic, cook for about 5 minutes.
• 4 add tomato paste, wine and rosemary, and cook for about 5 more minutes until mushrooms are cooked. adjust seasonings, add salt and pepper.
• 5 add pasta to the pan, and toss with mushrooms.
• 6 top with parsley, serve and garnish with shaved cheese.

Farfalle With Many Mushrooms

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

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil
• 1 tablespoon butter
• 2 lbs mixed mushrooms, cleaned,stems removed,and sliced
• 1 teaspoon salt
• fresh ground black pepper, to taste
• 6 cloves garlic, finely minced
• 1/4-1/2 teaspoon red pepper flakes (very good) (optional)
• 4 tablespoons fresh parsley, finely chopped
• 1/2 cup dry wine
• 2 tablespoons salt
• 1 (1 lb) box farfalle pasta (or any pasta you prefer)
• 1 -2 tablespoon butter (optional)
• grated parmesan cheese, for serving

Recipe

• 1 place a large pot of water over high heat and boil for the pasta.
• 2 meanwhile, heat the olive oil and butter in a large skillet.
• 3 add the mushrooms and saute over high heat for about 5 minutes, until the mushrooms start to brown around the edges; toss occasionally with a metal spatula or spoon.
• 4 season the mushrooms with salt and pepper; lower the heat to medium, and add the garlic, red pepper flakes, parsely, and wine.
• 5 stir well and cook for 5 minutes more; taste for seasoning, adding more salt and pepper if necessary.
• 6 remove pan from heat; keep warm.
• 7 when the pasta water comes to a boil, add the 2 tbsp.
• 8 salt and the farfalle.
• 9 cook for 8-10 minutes, tasting for doneness at 7-8 minutes, until the pasta is al dente.
• 10 drain water from pasta; scoop the pasta directly into the mushroom sauce.
• 11 let some of the cooking water mix in with the mixture, about 1/4 cup.
• 12 increase the heat to high under the skillet and toss the pasta with the sauce; add 1-2 tbsp.
• 13 butter at this point, if using.
• 14 serve immediately; top with parmesan cheese.

Easy, Cheesy Do-ahead Brunch Casserole

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

Ingredients

• Servings: 12
• 4 cups french bread, day-old and cubed
• 2 cups cheddar cheese, shredded
• 10 eggs, lightly beaten
• 4 cups milk (1 quart)
• 1 teaspoon mustard powder
• 1 teaspoon salt
• 1/4 teaspoon onion powder
• fresh ground pepper, to taste
• 8 -10 slices bacon, fried crispy and crumbled
• 1/2 cup mushroom, sliced
• 1/2 cup tomato, peeled and chopped

Recipe

• 1 generously butter 9x13-inch baking dish.
• 2 arrange bread cubes in dish and sprinkle with cheese.
• 3 beat together next 5 ingredients with pepper to taste and pour evenly over bread and cheese.
• 4 sprinkle with bacon,mushrooms,and tomatoes.
• 5 cover and chill at least 12 but up to 24 hours.
• 6 preheat oven to 325°f.
• 7 bake casserole uncovered until set, about 1 hour (tent with foil if top begins to over brown).

Chicken Alfredo Pizza

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

Ingredients

• 1 basic pizza dough
• 1 cup alfredo sauce
• 2 cups chopped cooked chicken
• 1/2 onion, chopped
• 1 (4 ounce) can mushrooms, drained
• 1 cup frozen broccoli, thawed and chopped
• 1 cup frozen cauliflower, thawed and chopped
• 2 cups colby-monterey jack cheese, shredded

Recipe

• 1 preheat oven to 350.
• 2 roll dough onto 12" pizza pan and bake 10 minutes.
• 3 spread alfredo sauce on dough.
• 4 layer chicken over sauce.
• 5 sprinkle onions and mushrooms over chicken.
• 6 spread on broccoli and cauliflower.
• 7 spread cheese over top.
• 8 bake 15 minutes.

Chicken Al-a-king

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

Ingredients

• Servings: 4
• 1 whole chicken, cut up
• 2 (14 ounce) cans chicken broth
• 1 large onion, chopped up
• 1 -2 celery rib, cut into bite size pieces
• 1 (14 ounce) can mushrooms, drained
• 1 cup butter
• 4 tablespoons flour
• 1 (14 ounce) can evaporated milk
• salt & pepper

Recipe

• 1 cook chicken in broth until tender then remove, debone and cut it into chunks and set aside, leaving broth on low heat.
• 2 saute celery & onion in 1 stick of the butter until tender. remove onions and celery from pan and set aside.
• 3 add the other stick of butter to pan & mix the flour into the melted butter mixing to have a smooth roux, stir into broth & simmer to thicken.
• 4 add chicken, onion, celery and mushrooms. add evaporated milk and serve over toast - ok rice if you must.

Easy Stuffed Mushrooms

Total Time: 28 mins Preparation Time: 20 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 1 lb large-size fresh mushrooms
• 4 tablespoons butter, melted
• 1/3 cup bread or 1/3 cup corn flake crumbs
• 1/3 cup parmesan cheese
• salt and pepper
• 1/4 teaspoon garlic powder (or to taste, or use fresh garlic)
• 1 cup grated mozzarella cheese (can use more)

Recipe

• 1 set oven to 350 degrees.
• 2 butter a shallow baking dish.
• 3 clean mushrooms with a brush (do not use water to clean the mushrooms).
• 4 gently twist off stems, setting mushroom caps aside.
• 5 finely chop stems, very small.
• 6 in a bowl mix crumbs with the chopped stems, melted butter, parmesan, salt (i use seasoned salt), black pepper and garlic powder.
• 7 fill caps with crumb mixture.
• 8 top with grated mozza cheese (at this point, the mushrooms may be refrigerated then baked at a later time).
• 9 set caps on buttered baking dish.
• 10 bake for about 7-8 mins, or until cheese is melted, and mushrooms are hot.

Chicken Marsala

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

Ingredients

• Servings: 2
• 2 whole boneless skinless chicken breasts (4 halves)
• 2/3 cup sliced mushrooms
• 1 cup all-purpose flour (for dredging)
• 1/4 cup clarified butter
• 2 small garlic cloves, mashed
• 3/4 cup chicken broth
• 1/4 cup florio sweet marsala wine
• 1/8 cup dry wine
• 1 tablespoon finely chopped fresh parsley
• 1 tablespoon whole butter

Recipe

• 1 step one: prepare chicken breasts.
• 2 remove the tenders from the breasts if they are present, the long finger-like strips. trim all fat and sinews and remove the thin membrane covering the breasts. butterfly the breasts starting from the plump lobe side. press firmly with the palm of your hand to achieve uniform thickness. do not pound with mallet.
• 3 step two: sauté chicken breasts.
• 4 place a 10â€?, heavy bottomed sauté pan on high heat and add enough of the clarified butter to coat the bottom. when fat is hot enough to make a drop of water sizzle, immediately dredge the chicken breasts in the flour plate, shake off excess and place in the pan. add the mushrooms at this point. shake pan frequently to avoid sticking and continue until bottoms are golden brown. turn breasts in the pan and reduce heat to medium. add mashed garlic and immediately deglaze the pan with chicken broth. chicken broth should be at least 1/2 inch deep in the pan. add the marsala wine, dry wine, and whole butter.
• 5 step three: the finish.
• 6 continue cooking until chicken is done. if all is perfect the pan sauce will form at the same time the chicken and mushrooms are done. if the pan sauce has not yet come together, remove chicken and mushrooms from sauté pan and place on warm plates, turn heat to high and quickly reduce pan sauce to the proper consistency.
• 7 to serve, place mushrooms along plate rim, 2 breasts in the center, spoon pan sauce over both and garnish with finely chopped parsley.

Hash Browns Delight

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 2 (10 ounce) packages frozen hash brown potatoes
• 2 cups sour cream
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1/2 cup melted butter
• 1 tablespoon salt
• 1 tablespoon onion, chopped
• 2 cups crushed corn flakes
• 1/4 cup melted butter
• 2 cups shredded cheddar cheese

Recipe

• 1 thaw hash browns.
• 2 combine sour cream, soup and 1/2 cup butter.
• 3 add salt, onion and cheese; mix well.
• 4 add potatoes.
• 5 place mixture in a 13x9-inch baking dish.
• 6 combine 1/4 cup melted butter and cornflakes.
• 7 sprinkle on top of mixture.
• 8 bake at 350° for 50-55 minutes, or until golden brown.

Hawaiian Chicken Kabobs

Total Time: 32 mins Preparation Time: 12 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 1/2 lbs boneless chicken breasts, cut into 1 inch cubes
• 1 (15 1/4 ounce) can unsweetened pineapple chunks
• 1/2 cup soy sauce
• 1/4 cup vegetable oil
• 1 tablespoon brown sugar
• 1 teaspoon garlic powder
• 2 teaspoons ground ginger
• 1 teaspoon dry mustard
• 1/4 teaspoon fresh ground pepper
• 1 large green pepper, 1 inch pieces
• 12 medium mushrooms
• 18 cherry tomatoes
• hot cooked rice

Recipe

• 1 put chicken in large shallow dish.
• 2 drain pineapple, keep 1/2 cup juice.
• 3 set pineapple aside.
• 4 mix juice with the next 7 ingredients in small pan.
• 5 bring to a boil.
• 6 reduce heat and simmer for 5 minutes.
• 7 pour over chicken.
• 8 cover and chill for 1 hour.
• 9 remove chicken from marinade, reserve marinade.
• 10 alternate chicken, pineapple, green pepper, mushrooms, and tomatoes on skewers.
• 11 grill kabobs over hot coals 20 minutes or until chicken is done.
• 12 turn and baste frequently with marinade.
• 13 serve over hot rice.

Hash Browns Casserole With Bacon, Onions, And Cheese

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

Ingredients

• 6 slices bacon
• 1 cup onion, chopped
• 2 garlic cloves, minced
• 1 (32 ounce) package frozen southern style hash brown potatoes
• 1 cup pre-shredded four cheese blend, divided
• 1/2 cup green onion, chopped
• 1/2 cup nonfat sour cream
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 (10 3/4 ounce) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
• cooking spray

Recipe

• 1 cook bacon in a large skillet on medium heat until crisp. remove bacon from pan and crumble.
• 2 pour off the drippings, add the onion and garlic to pan and cook for 5 minutes or until onions are tender. stir frequently.
• 3 add the potatoes. cover and cook for 15 minutes, stirring occasionally.
• 4 in a large bowl combine crumbled bacon, 1/4 cup cheese, green onions, sour cream, salt, pepper, and soup.
• 5 add potato mixture and toss gently to combine.
• 6 spoon the mixture into an 11 x 7-inch baking dish coated with cooking spray.
• 7 sprinkle the remaining 3/4 cup cheese over the top and cover with foil coated with cooking spray.
• 8 refrigerate 8 hours or overnight.
• 9 preheat oven to 350°.
• 10 remove casserole from the refrigerator. let stand at room temperature 15 minutes while your oven preheats.
• 11 bake covered at 350º for 30 minutes. uncover and bake 30 additional minutes or until bubbly around edges and cheese begins to brown.

Glady's Lamb Chop Suey

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

Ingredients

• Servings: 6
• 2 lbs lamb shoulder
• 1 cup vegetable oil
• 2 cups chopped celery
• 2 cups chopped onions
• 4 tablespoons flour
• 1 (12 ounce) can bean sprouts
• 1 (12 ounce) can chop suey vegetables
• 1 (12 ounce) can mushrooms
• 4 teaspoons soy sauce
• 3 tablespoons sorghum molasses
• 4 teaspoons salt
• 1/4 teaspoon pepper

Recipe

• 1 brown meat in vegetable oil and add water. cover and cook over low flame for 15 minutes.
• 2 add the celery and onions.
• 3 cook 15 more minutes.
• 4 add your remaining vegetables.
• 5 combine 4 tablespoons of flour with water. slowly stir into mixture using a fork or a whisk.
• 6 bring to a boiling point and reduce heat to medium low.
• 7 simmer chop suey for another 10 minutes or so.
• 8 serve and enjoy.

Farmgirl's Mushroom Sauce

Total Time: 1 hr 40 mins Preparation Time: 1 hr Cook Time: 40 mins

Ingredients

• Servings: 4
• 1/2 ounce dried morel (other mushrooms will do fine)
• 1 quart beef broth (any meat or veggie broth, will reduce to half)
• 20 fresh sage leaves
• 1 shallot, minced
• 1 teaspoon garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon parsley, chopped

Recipe

• 1 reconstitute mushrooms according to package directions (i.e. soak in warm water, stock or wine for 20 minutes or so; strain, reserve liquid for future projects).
• 2 reduce broth to half (i.e. boil uncovered for 40 minutes or so).
• 3 heat oil in heavy sauce pan.
• 4 add garlic and cook gently for 1 minute or so.
• 5 add shallot, mushrooms and sage leaves.
• 6 cook on medium until sage and mushrooms are cooked, 10 minutes.
• 7 add reduced broth and simmer 5 minutes.
• 8 serve over wild game or rice.

Easy, Elegant Chicken And Sherry

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 4
• 6 boneless chicken breasts
• 1 can cream of chicken soup
• 1/2 pint sour cream
• 1 (4 ounce) can sliced mushrooms
• 1/2 cup sherry wine
• paprika

Recipe

• 1 place chicken breasts in casserole dish.
• 2 mix together soup, sour cream, mushrooms and sherry.
• 3 pour over chicken.
• 4 sprinkle with paprika.
• 5 bake 1 hour and 10 minutes at 350 degrees.
• 6 serve with rice.
• 7 (good with long grain wild rice!).

Farfalle Con Pollo E Spinaci

Total Time: 15 mins Preparation Time: 4 mins Cook Time: 11 mins

Ingredients

• Servings: 8
• 1 1/4 lbs chicken breasts, evenly diced
• 3 tablespoons olive oil
• 2 small shallots, chopped
• 3 garlic cloves, minced
• 1 1/4 teaspoons salt
• 1 pinch cayenne chili pepper flakes (amount is per taste)
• 2 cups thinly-sliced fresh mushrooms (save time by using an 8-ounce carton of sliced mushrooms)
• 2 tablespoons flour
• 1 cup chicken broth
• 1/3 cup wine
• 8 ounces spinach, rinsed and chopped (thawed and drained frozen spinach may be used)
• 16 ounces farfelle bow tie pasta
• 1/2 cup shredded asiago cheese

Recipe

• 1 cook pasta according to package directions, or 11-12 minutes until al denté.
• 2 while the pasta is cooking, heat oil in a large skillet over medium-high heat; add chicken and sauté 1-2 minutes; then add shallots, garlic, salt, and cayenne pepper flakes, and sauté another 1-2 minutes; then add mushrooms and sauté another 3 minutes until chicken is nearly done; sprinkle flour evenly over chicken mixture and stir it in; add wine, broth, and spinach; cook and stir 2 minutes until spinach is wilted, sauce thickens slightly, and chicken is cooked through.
• 3 drain pasta and add it to chicken mixture in skillet; toss well and heat through; transfer to serving platter, top with cheese, and serve immediately.

Gladys' Sweet Onion-sausage Casserole

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

Ingredients

• Servings: 6
• 5 no. 1 onions, sliced
• 12 ritz crackers, crushed
• 1 lb sausage meat, browned and drained
• 1/2 teaspoon salt
• 1/4 teaspoon seasoning salt
• 1 (10 1/4 ounce) can cream of mushroom soup
• 1 1/2 cups cheddar cheese, grated
• 1 (2 ounce) jar pimento pepper, well drained

Recipe

• 1 put onions in bottom of 12" x 17" pyrex dish.
• 2 add ritz crackers, then sausage meat.
• 3 add a layer of onions, cream of mushroom soup, salt, and seasoning salt.
• 4 sprinkle layer of cheese and pimento.
• 5 bake in preheated oven at 400f for 1 hour.

Francesca's Risi E Bici

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

Ingredients

• Servings: 6
• 1/2 teaspoon saffron thread
• 4 cups chicken stock, very hot
• 3 tablespoons butter, unsalted
• 1/4 cup fresh fennel, chopped
• 1/4 cup onion, sweet, chopped
• 1/8 cup cremini mushroom, finely sliced
• 1 cup arborio rice
• 1/2 cup wine, dry
• 2 cups peas, petite, fresh (frozen & thawed)
• 1 tablespoon extra virgin olive oil
• 1 cup parmesan cheese, grated, good quality
• 1/4 teaspoon nutmeg, freshly ground
• 1/4 teaspoon salt, sea, fine
• 1/8 teaspoon pepper, black, fresh ground

Recipe

• 1 put the saffron threads into the hot chicken stock to steep(keep warm).
• 2 melt butter in saucepan over medium heat, stir in fennel, onion and mushrooms and saute 4 minutes.
• 3 add the rice to the vegetable mixture, stir frequently until rice is shiny and has begun to absorb the butter.
• 4 lower the heat and add the wine, stirring constantly until the wine is absorbed.
• 5 next pour in 1/4 cup of the hot stock, stir constantly until the stock is absorbed, do this 1/4 cup at at time until all the stock has been absorbed by the rice.
• 6 stir in the peas and olive oil cook an additional 3 minutes.
• 7 remove from heat and stir in 1/2 cup of parmesan cheese, salt, pepper and nutmeg.
• 8 cover and let stand for 5 minutes.
• 9 sprinkle the remaining parmesan cheese on top of the rice just before serving.

Chicken Ala Booze

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

Ingredients

• Servings: 4
• 2 -3 lbs chicken parts (legs, thighs & breasts)
• 1 cup sauterne wine (if you can't find use rhine)
• 3 tablespoons chopped onions
• 3 tablespoons parsley
• 1/4 cup butter (melted)
• pepper (to taste)
• salt (optional)
• 1 (4 ounce) can mushrooms (sliced)
• paprika

Recipe

• 1 marinate chicken in wine for 2 hours.
• 2 pour wine from chicken; add onion, parsley & butter to wine.
• 3 pepper (salt if you are using) chicken & sprinkle with paprika.
• 4 place skin down in casserole dish.
• 5 pour wine mixture over chicken.
• 6 bake 25 minutes at 450°f.
• 7 turn chicken; add mushrooms & bake for 25 minutes or until tender.

Farmer's Omelet Ii

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

Ingredients

• Servings: 8
• 1/2 lb smoked polish sausage, cut into 1/2 inch slices
• 1 tablespoon butter
• 1 large potato, cooked and diced
• 1 small onion, diced
• 1 small green bell pepper, seeded and diced
• 1/4 lb mushroom, sliced
• 8 large eggs, beaten well
• 1/4 teaspoon salt
• fresh ground black pepper

Recipe

• 1 heat oven to 350° f.
• 2 cook sausage over medium heat in a 10-inch cast-iron or ovenproof skillet, stirring unil browned, 2-3 minutes.
• 3 remove with a slotted spoon to a bowl.
• 4 melt butter in the skillet.
• 5 add potato.
• 6 cook, stirring, until browned, 5-7 minutes.
• 7 remove with a slotted spoon; add to sausage in the bowl.
• 8 put onion, green bell pepper, and mushrooms in skillet.
• 9 cook, stirring, until soft, about 5 minutes.
• 10 add sausage and potato to skillet; cook, stirring, 1 minute.
• 11 add beaten eggs, salt and black pepper to taste to skillet.
• 12 do not stir.
• 13 bake in the oven until puffed and firm, 15-20 minutes.

Chicken A La King

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

Ingredients

• Servings: 8
• 1/2 cup butter
• 8 ounces sliced fresh mushrooms
• 3 green onions, sliced both and green parts
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1 (14 1/2 ounce) box chicken broth
• 1 cup heavy whipping cream
• 2 cups chopped cooked chicken
• 1 (2 ounce) jar diced pimentos, drained
• hot cooked rice or toast points

Recipe

• 1 in a large saucepan, melt butter over medium heat.
• 2 add mushrooms and green onion, cook 5 minutes, stirring occasionally.
• 3 stir in flour, salt, and pepper, and cook, stirring occasionally, 2 minutes.
• 4 gradually stir in chicken broth and cream, stirring constantly, and cook 5 minutes, or until slightly thickened.
• 5 add chicken and pimento, and cook 5-8 minutes, or until thick and bubbly.
• 6 serve over hot cooked fluffy rice or toast points.

Farfalle With Turkey Sausage And Mushrooms

Total Time: 25 mins Cook Time: 25 mins

Ingredients

• 1/2 cup extra virgin olive oil
• 1 lb turkey sausage, removed from casing
• sea salt & freshly ground black pepper
• 10 ounces cremini mushrooms, coarsely chopped
• 1 lb farfalle pasta
• 1/2 cup parmesan cheese, grated

Recipe

• 1 in a large pot, bring 6 quarts of salted water to a boil.
• 2 in a large saute pan over high heat, add 2 tablespoons olive oil. season turkey with salt and pepper. add turkey and saute breaking any large lumps until golden brown. remove meat from pan and set aside. add 2 tablespoons olive oil to pan and heat. add chopped mushrooms and season with salt and pepper. saute until all the liquid from the mushrooms has evaporated, about 5 minutes. add the peas and saute for 4 minutes. return the meat to the pan and cook for another 3 minutes. remove from heat and set aside.
• 3 when the pot of water has come to a boil, add pasta and cook until al dente, about 8 minutes. drain in a colander. return pasta to the pot and add the meat mixture. combine thoroughly and gently cook over medium heat for 5 minutes. drizzle in remaining olive oil. if the mixture is dry, do not hesitate to use more olive oil if necessary. check the seasoning. turn off the heat and add the grated cheese. stir well and serve in large bowl.
• 4 food network kitchens note: grana padano is a hard, grainy cow's milk cheese similar in flavor to parmigiano-reggiano.

Easy Awesome Tuna Casserole

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

Ingredients

• Servings: 4
• 1 lb noodles (your choice)
• 1 (13 ounce) can cream of mushroom soup
• 3 tablespoons butter
• 1 stalk celery
• 8 ounces tuna
• 1 teaspoon pepper

Recipe

• 1 set oven at 350.
• 2 while oven is heating, saute the celery in the butter, and cook noodles as directed and drain and set aside.
• 3 saute celery 2 minutes and pour butter and celery into small casserole dish.
• 4 in the casserole dish add the can of soup and tuna and black pepper, mix well.
• 5 place dish in oven and bake 30 minutes
• 6 place noodles on each plate and scoop tuna mixture on top, enjoy!

Easy Wild Rice & Mushrooms

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

Ingredients

• Servings: 4
• 2 cups wild rice
• 1 medium onion
• 8 ounces button mushrooms
• 1 tablespoon soy sauce
• 1/4 cup chicken broth
• salt and pepper
• 1 clove garlic, minced

Recipe

• 1 prepare rice according to package directions.
• 2 in skillet, combine chicken broth, garlic and onion.
• 3 saute until soft, then add mushrooms sliced and soy sauce.
• 4 when both rice and mushroom mixture is ready, combine and add salt and pepper to taste.

Farfalle With Chicken & Veggies

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

Ingredients

• Servings: 6
• 16 ounces farfalle pasta (bow tie pasta)
• 3 tablespoons extra virgin olive oil
• 1 lb chicken breast tenders
• 1 medium zucchini, chopped
• 1 medium yellow squash, chopped
• 1 medium red bell pepper, chopped
• 8 ounces sliced mushrooms
• 1 tablespoon minced garlic (i use the pre-minced in a jar)
• 2 (26 ounce) jars your favorite spaghetti sauce
• grated parmesan cheese

Recipe

• 1 cook farfalle according to package directions; drain well.
• 2 heat olive oil in a large skillet; add chicken and cook over medium/high heat until cooked.
• 3 salt and pepper to taste.
• 4 add minced garlic, zucchini, yellow squash and mushrooms.
• 5 cook 5 to 8 minutes, stirring often.
• 6 turn heat to medium/low and add the spaghetti sauce and cook until sauce is hot.
• 7 serve over the farfalle with plenty of parmesan cheese.

Grilled Shrimp With Arugula Mushroom Salad

Total Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 2 tablespoons finely chopped pepperoncini peppers
• 1 1/2 teaspoons minced garlic
• salt & freshly ground black pepper
• 1 lb large shrimp (peeled, deveined)
• 1/3 cup full-flavored extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 10 cups fresh arugula, large leaves torn in half
• 4 ounces large button mushrooms, thinly sliced
• 2 ounces shaved parmesan cheese

Recipe

• 1 to make the shrimp: heat the oil in a heavy medium skillet over medium heat. add the pepperoncini and garlic and cook until fragrant, about 2 minutes. season, to taste, with salt and pepper. set aside.
• 2 toss the shrimp in a medium bowl with 2 teaspoons of the pepperoncini oil. sprinkle with salt and pepper. prepare a charcoal or gas grill for high heat or preheat the grill pan over a high flame. grill the shrimp until just cooked through, about 2 minutes per side. toss the shrimp with the remaining pepperoncini oil to coat.
• 3 to make the salad: whisk the extra-virgin olive oil and lemon juice in a medium bowl to blend. season the dressing, to taste, with salt and pepper.
• 4 top the arugula with mushrooms in a large bowl. season the salad, to taste, with salt and pepper. surround with the warm grilled shrimp and shaved parmesan. add dressing and toss before service. serve immediately. mound the salad in the center of large plates.

Chawan Mushi

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 3 eggs
• 500 ml dashi (ichiban-dashi)
• 1/2 teaspoon salt
• 1/2 teaspoon lightly flavored soy sauce
• 50 g chicken meat
• 4 shrimp
• 50 g shimeji mushrooms
• 4 slices kamaboko
• 1/2 stalk mitsuba (trefoil)

Recipe

• 1 prepare 4 chawan mushi serving cups. if serving cups with lids are not available, use tea cup covered with aluminum foil.
• 2 divide fillings into 4 except for mitsuba and yuzu strips, neatly place filling and kamaboko slices in individual cups.
• 3 pour in egg mixture.
• 4 fill a double-boiler pan (mushiki) half full with water.
• 5 when water comes to a boil, place cups in to steam.
• 6 cover with cheesecloth, place lid slightly off so that steam can escape.
• 7 heat 1-2 minutes on a strong fire, reduce heat and cook for an additional 12-15 minutes. if the fire is too strong or if steamed too long, chawan mushi becomes spongy, loses flavor and attractiveness.
• 8 insert bamboo stick to check readiness. if clear liquid rises chawan mushi is ready.
• 9 take cups out of steamer. top with mitsuba and yuzu, re-cover.
• 10 chawan mushi is served chilled in summer, hot in winter.

Chicken Ala King

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 3
• 1/4 cup butter
• 1/3 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup chicken broth
• 1/4 cup pimiento
• 4 ounces mushrooms
• 1 3/4 cups milk
• 2 cups cooked chicken
• 9 toast points

Recipe

• 1 in saucepan melt butter.
• 2 stir in flour, salt and pepper.
• 3 add milk and chicken broth at once.
• 4 whisk until thick and bubbly.
• 5 stir in chicken, pimento and mushrooms; heat through.
• 6 pour over toast points.

Delicious Turkey Tetrazzini

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

Ingredients

• Servings: 12
• 1/2 cup butter
• 1/2 cup flour
• 1 cup canned milk
• 2 cups chicken broth
• 1/2 teaspoon pepper
• 4 cups cooked cubed turkey
• 14 ounces spaghetti, broken, cooked and drained
• 1 (4 ounce) can mushrooms
• 1/2 cup parmesan cheese

Recipe

• 1 make a sauce with the butter, flour, canned milk, chicken broth and pepper.
• 2 add the turkey, spaghetti and mushrooms.
• 3 pour into a 9 x 13 baking dishe.
• 4 top with 1/2 cup parmesan cheese.
• 5 bake one or both at 350 degrees for 30 minutes.

Farfalle With Wild Mushrooms

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

Ingredients

• Servings: 2
• 1 head garlic
• 1/4 cup extra virgin olive oil
• 4 plum tomatoes, quartered
• salt & freshly ground black pepper
• 1/4 cup dried funghi porcini (scant 1/2 ounce)
• 1/2 cup boiling water
• 1/2 lb assorted fresh mushrooms, such as chanterelles and stemmed shiitakes
• 1 large shallot, minced
• 2 tablespoons dry marsala
• 1/2 lb farfalle pasta
• 1 1/2 tablespoons unsalted butter
• 1/2 cup shaved parmesan cheese
• 6 basil leaves, finely shredded

Recipe

• 1 preheat the oven to 425°. cut 1 inch off the top of the garlic and set the head on a piece of aluminum foil, cut side up.
• 2 pour 1 teaspoon of the olive oil over the cut garlic, wrap it in the foil and roast for about 1 hour or until very tender.
• 3 squeeze the roasted garlic from the skins into a small bowl and mash well. cover with plastic wrap.
• 4 meanwhile, on a rimmed baking sheet, toss the tomato wedges with 2 teaspoons of the olive oil and season with salt and pepper.
• 5 lay the tomato wedges on their sides and roast for about 30 minutes, or until tender and browned on the bottom. using a spatula, transfer the tomatoes to a plate.
• 6 in a small heatproof bowl, cover the porcini with the boiling water and set aside to soften, about 20 minutes.
• 7 remove the mushrooms from the liquid and rinse them under running water to remove any grit; reserve the liquid.
• 8 in a large skillet, heat 2 tablespoons of the olive oil. add the fresh mushrooms in an even layer, season with salt and pepper and cook over moderately high heat, without stirring, until deep brown on the bottom, about 4 minutes.
• 9 stir the mushrooms and continue to cook until tender, about 4 minutes longer. transfer to a plate.
• 10 add the remaining 1 tablespoon of olive oil and the shallot to the skillet and cook over moderate heat until translucent, about 3 minutes. add the marsala and simmer until reduced by half.
• 11 pour in the reserved mushroom soaking liquid, stopping when you reach the grit at the bottom. add the porcini and the roasted garlic puree.
• 12 cook the farfalle in a large pot of boiling salted water until al dente, about 10 minutes.
• 13 meanwhile, rewarm the roasted tomatoes and the mushroom sauce. add the sautéed fresh mushrooms to the sauce, swirl in 1 tablespoon of the butter and season with salt and pepper.
• 14 drain the pasta and toss it with the remaining 1/2 tablespoon of butter. add the mushroom sauce and toss well.
• 15 mound the pasta in 2 shallow bowls and top with the roasted tomato wedges, parmesan shavings and basil.

Farmer's Pasta

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

Ingredients

• Servings: 4
• 3 tablespoons extra virgin olive oil
• 2 boneless skinless chicken breast halves
• 4 ounces diced pancetta
• 3 large garlic cloves, minced
• 2 portobello mushroom caps, sliced
• 1/2 cup dry wine
• 1 cup chicken broth
• 5 new potatoes, unpeeled, each cut into 12 wedges
• 2 red bell peppers, cut into 3/4-inch pieces
• 1 green bell pepper, cut into 3/4-inch pieces
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1 tablespoon chopped fresh rosemary
• 8 ounces penne (tube-shaped pasta)
• 1/3 cup about 1 . 5 oz. freshly grated parmigiano-reggiano cheese

Recipe

• 1 heat 1 tablespoon of the oil in large skillet or dutch oven. add chicken breasts; cook over medium heat 4 to 6 minutes or until golden brown and juices run clear. remove from skillet. slice diagonally into 1/2-inch strips; set aside.
• 2 heat remaining 2 tablespoons oil in same skillet. add pancetta; cook over medium heat until brown, stirring occasionally. add garlic; cook briefly. add mushrooms; cook 1 to 2 minutes.
• 3 increase heat to high. add wine; bring to a boil. add chicken broth, potatoes, bell peppers, salt and pepper. bring to a boil. reduce heat to medium-low; cover and simmer 5 minutes.
• 4 remove cover; increase heat to medium-high. add chicken and rosemary. cook 3 to 5 minutes or until potatoes are tender and sauce is slightly thickened.
• 5 meanwhile, cook penne according to package directions.
• 6 drain penne; toss with sauce and cheese.
• 7 tip *regular bacon can be substituted for pancetta. eliminate the oil for cooking and drain the bacon drippings.

Crusty Mushroom Cheese Bread

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

Ingredients

• Servings: 16
• 1 cup finely minced onion
• 2 tablespoons butter
• 2 eggs, lightly beaten
• 1 (10 3/4 ounce) can cream of mushroom soup
• 4 cups bisquick baking mix
• 2 cups shredded cheddar cheese, divided
• 1/4 cup minced parsley
• 1 dash hot pepper flakes or 1 dash taco seasoning, optional

Recipe

• 1 preheat oven to 400.
• 2 saute onion in medium saucepan in butter till tender.
• 3 do not brown.
• 4 remove from the heat.
• 5 add mushroom soup and stir in well.
• 6 add lightly beaten eggs.
• 7 in a large mixing bowl, combine with a spoon the bisquick mix, 1 cup of cheese and parsley.
• 8 add soup mixture all at once.
• 9 stir just until blended.
• 10 do not beat.
• 11 brush 2 8-inch round cake pans with shortening.
• 12 divide batter evenly between pans.
• 13 bake for 20 minutes.
• 14 sprinkle remaining cheese over both pans and optional spices if desired.
• 15 bake for 10-15 minutes more.
• 16 serve hot.

Farfalle Alla Karman

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

Ingredients

• Servings: 4
• 1 cup wild mushroom, sliced
• 1 ounce virgin olive oil
• 2 tablespoons butter
• 1 small onion, finely chopped
• 1 large tomato, peeled and chopped
• 2 garlic cloves, crushed
• 1 ounce prosciutto, cut into strips (match sticks)
• 2 tablespoons fresh parsley, finely chopped
• 2/3 cup dry wine
• 2/3 cup grated parmesan cheese
• 1/2 cup 40% cream
• 1 lb dried farfalle noodles (bowtie)
• 1/2 cup frozen peas
• add salt & freshly ground black pepper

Recipe

• 1 . in a large pan, heat olive oil and saute the ham, onion, and garlic, stirring for about 3 minutes until onion is soft.
• 2 2. add tomato, muchrooms, and peas. cook for about 5 minutes. add wine, and simmer for 3 minutes. add cream and butter, simmer for another 5 minutes. then add salt and plenty of black pepper.
• 3 3. cook the farfalle in a large saucepan in rapidly boiling, salted water for about 10 minutes, or until "al dente". drain the pasta thoroughly, add to the sauce and toss with cheese and parsley to mix. taste for seasoning and serve immediately with some extra parmesan cheese on the side.
• 4 **i use this recipe during lent and substitute the ham for shrimp (about a half pound) - it is yummy!

Delightful Chicken Souffle

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• 16 slices bread, crusts removed
• 5 boneless skinless chicken breast halves, cooked, thinly sliced diagonally
• 1/2 cup mayonnaise
• 1 cup grated cheddar cheese, divided
• 5 large eggs
• 2 cups milk
• 1 teaspoon seasoning salt
• 1/2 teaspoon pepper
• 1 (10 ounce) can cream of mushroom soup, undiluted

Recipe

• 1 butter a 9x13 inch baking dish, and line the bottom with 8 slices of bread, buttered on 1 side, buttered side up.
• 2 cover with sliced chicken.
• 3 spread chicken slices with mayonnaise and sprinkle with 1/2 cup cheese.
• 4 top with 8 remaining slices of bread.
• 5 beat together eggs, milk, salt, and pepper and pour over entirecasserole.
• 6 refrigerate all day or overnight.
• 7 when ready to bake, spread mushroom soup with back of large spoon over top of casserole.
• 8 bake uncovered at 350 degrees for 45 minutes.
• 9 uncover, and sprinkle with remaining 1/2 cup of cheddar cheese and return to oven and bake for 15 minutes.

Chicken A La Swiss

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 4 boneless skinless chicken breasts, cut into 1 inch cubes
• 1 medium onion, chopped
• 2 cups sliced mushrooms
• 1/4 cup margarine
• 3/4 cup wine (chablis)
• 1/2 teaspoon tarragon
• 1 (10 ounce) package rotini noodles, cooked and drained
• 1 cup light cream or 1 cup half-and-half
• 6 ounces cream cheese
• 2 cups shredded swiss cheese

Recipe

• 1 in a large skillet, cook chicken, onion and mushrooms in margarine until tender.
• 2 add wine, tarragon and salt and pepper to taste.
• 3 cover and simmer for 8 to 10 minutes.
• 4 in a saucepan cook over low heat,cream or half and half,1 cup swiss cheese and cream cheese until melted and smooth.
• 5 put cooked rotini noodles in a 2 or 3 quart casserole dish.
• 6 spread chicken mixture over the noodles.
• 7 pour the cheese mixture over all.
• 8 sprinkle the top with the remaining 1 cup swiss cheese.
• 9 bake covered at 325°f for 35-40 minutes.

Fred's Green Chile & Chicken Enchiladas

Total Time: 2 hrs Preparation Time: 1 hr 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 3 -4 cups shredded cooked chicken
• 2 tablespoons butter or 2 tablespoons margarine
• 1 medium onion, chopped
• 1 -2 garlic clove, pressed
• 1 (8 ounce) can of chopped green chilies
• 1 (8 ounce) can whole green chilies, sliced in thin strips
• 1 green bell pepper, finely chopped
• 5 tomatoes, skinned and chopped (i don't remove the skin when i don't have the time)
• 2 tablespoons fresh cilantro
• 1 cup chicken broth
• 1/8 teaspoon cumin
• 12 large flour tortillas
• 3/4 lb monterey jack cheese, cut into 1/4 inch strips lengthwise into strips
• 2 (10 3/4 ounce) cans cream of mushroom soup (can use lower fat version)
• 1/2 cup heavy cream or 1/2 cup half-and-half cream
• 1 -2 cup longhorn cheese or cheddar cheese, shredded

Recipe

• 1 in a large heavy fry pan or skillet, melt the butter over a medium heat.
• 2 add the onion and the garlic.
• 3 saute about 4 minutes, then add the chopped chilies, tomatoes, bell pepper, cilantro, broth and cumin.
• 4 let this mixture simmer over a medium low heat about an hour, stirring occasionally, uncovered (add more chicken broth if mixture gets too thick and dry).
• 5 remove from the heat and dip (to soften) each tortilla in the sauce, lay flat then place strips of chicken, 1-2 pieces of jack cheese and 1-2 strips of green chilies at one end of the tortilla.
• 6 roll the filled tortilla and place in a lightly greased large baking dish or pan, seam-side down.
• 7 fill the pan with the rolled tortillas.
• 8 pour the sauce over all.
• 9 combine the soup and cream and pour over all then cover with the shredded cheese.
• 10 bake in preheated 350°f oven for 30 minutes.

Easy Bacon-wrapped Appetizers

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

Ingredients

• 2 lbs bacon
• 1 (16 ounce) container fresh mushrooms, washed with stems cut off
• 1 (16 ounce) package crab, cut into 1-1/2-inch chunks
• 1 (11 ounce) can sliced water chestnuts
• 1 (16 ounce) package medium-sized shrimp

Recipe

• 1 preheat oven to 350 degrees.
• 2 cut strips of bacon into thirds (instead of 32 long slices you will have 96 short slices).
• 3 wrap a piece of bacon around a mushroom. place seam side down on baking pan. repeat until done.
• 4 cut tails off of shrimp, wrap with bacon and place on baking pan.
• 5 wrap the crab and the water chestnuts and place on baking pan.
• 6 bake 20-25 minutes or until bacon is done and crispy.
• 7 place on paper towel to drain grease.
• 8 place on serving plate.
• 9 serve with dips: ranch dressing and bbq sauce.

Farfalle With Creamy Wild Mushroom Sauce

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

Ingredients

• Servings: 8
• 1 lb farfalle pasta, uncooked
• 1 tablespoon butter
• 12 ounces mushrooms, presliced exotic
• 1/2 cup onion, chopped
• 1/3 cup shallot, finely chopped
• 1 tablespoon garlic, minced
• 1 1/2 teaspoons salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 cup dry wine
• 2/3 cup whipping cream
• 1/2 cup parmigiano-reggiano cheese, grated
• 2 tablespoons fresh parsley, chopped

Recipe

• 1 cook pasta according to package directions, omitting salt, drain.
• 2 in a large nonstick skillet, melt the butter over medium high heat.
• 3 add the mushrooms,onion, shallots, garlic, 1 tsp salt, and black pepper.
• 4 cook for 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally.
• 5 add wine, cook 2 more minutes or until liquid evaporates, stirring occasionally.
• 6 remove from heat.
• 7 add pasta, cream, cheese, and parsley. toss gently to coat.
• 8 stir in remaining salt.

Grilled Scallops And Vegetables With Cilantro Sauce

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

Ingredients

• Servings: 4
• 1 teaspoon hot chili oil
• 1 teaspoon dark sesame oil
• 1 green onion, chopped
• 1 tablespoon finely chopped fresh ginger
• 1 cup chicken broth
• 1 cup fresh cilantro, chopped
• 1 lb sea scallops
• 2 zucchini, cut into 1/2 inch slices
• 2 yellow squash, cut into 1/2 inch slices
• 1 yellow onion, cut into wedges
• 8 mushrooms

Recipe

• 1 spray cold grid with nonstick cooking spray.
• 2 preheat grill to medium high heat.
• 3 heat chili oil and sesame oil in small saucepan over medium heat.
• 4 add green onion; cook about 15 seconds or just until fragrant.
• 5 add ginger; cook 1 minute.
• 6 add chicken broth; bring to a boil.
• 7 cook until liquid is reduced by half.
• 8 place mixture in blender with cilantro; blend until smooth.
• 9 set aside.
• 10 thread scallops and vegetables onto skewers.
• 11 grill about 8 minutes per side or until scallops turn opaque.
• 12 serve hot with cilantro sauce.