Sentences with phrase «mushroom sauce at»

I first tried salmon with mushroom sauce at The Elephant Walk restaurant in Cambridge, and successfully recreated a version that I first posted here in 2007.

Not exact matches

Rare Matsutake mushrooms with wakasagi fish and sweet fishbone sauce at Iggy's.

If I added sauteed mushrooms to this would that class at all with the cognac sauce?

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Recipe by Check full recipe at Ingredients: cheese, cottage cheese, garlic, salt, spinach, olive oil, onions, kosher, onion, oil, finely, sauce, mushrooms, pepper, garlic clove,...

12 oz whole grain lasagna noodles (15 noodles) 8 oz lean ground beef (at least 90 % lean) 2 tsp olive oil 8 oz portobello mushrooms, chopped 4 c Quick Marinara Sauce (1 1/2 recipes) or low - sodium store - bought marinara 1 container (15 oz) part - skim ricotta 1 pkg (10 oz) frozen chopped spinach, thawed and drained well 1 lg egg, lightly beaten Pinch of ground nutmeg 2/3 c grated part - skim mozzarella (3 oz) 1/4 c grated Parmesan

Spread and move around tofu and mushrooms so everything could get at least partly coated with the sauce.

The finished plate is a bed of roasted sweet potato slices (slice the sweet potatoes into rounds, toss them in olive oil, salt, and pepper, and roast them for 45 minutes at 400 degrees F) topped with sauteed spinach and portobello mushrooms (with onions and garlic, in olive oil, salt, pepper, cumin, and aleppo pepper), a piece of marinated and seared tempeh, and drizzled with a super garlicky tahini sauce.

→ Make gravy with sauteed onions or shallots and mushrooms; add a good vegetable broth, thicken with cornstarch and flavor with soy sauce or, better yet, with nutritional yeast, a cheesy - tasting ingredient found at health - food stores that provides Vitamin B12, a key nutrient that doesn't occur naturally in plant - based foods.

Mushrooms were in season when I visited and I can remember two mushroom dishes I ate very clearly: firstly, a savoury crepe with a creamy button mushroom sauce, and secondly, fresh pasta served with pffierlinge eaten at a lovely courtyard restaurant.

Ok I am new at this calorie counting I did nt have everything listed, I had turkey 85/15 % baby carrots probably used 6 to12, apple cidar vinegar, tomato sauce and paste, worcestershire sauce, potabella mushroom, onion and garlic.

I didn't have tomato paste so I used about a cup of tomato sauce and I stirred in spinach and chopped fresh mushrooms at the end.

Mustard (especially the squeeze kind) Pre-made beverage mixes like Bloody Mary mix (check the label for barley malt flavoring or hydrolyzed wheat protein, and skip the Bloody Marys and Caesars at brunch) Store - bought soups (yup, even tomato soup can contain wheat, but especially the creamy stuff like Cream of Mushroom and Chicken) Sauces and salad dressings (BBQ sauce is a biggie) Brown rice syrup (often found in processed foods and alternative sweeteners, which is derived from barley) Ice cream and Fudgesicles (may contain malt extract, which is also derived from barley) Yogurt (the flavored kinds) Gravy (usually thickened with flour) Meatballs (most often contains breadcrumbs as a binder) French Fries (ask if they've been fried in a dedicated fryer.

OK, here are some favorites we've been cooking up at my place: - vegetable curry (grind my own whole spices, use whatever veggies we get in our weekly CSA share; radishes / beets, eggplant, squash, greens, etc)- quick kale (sauteed with coconut oil, chili flakes, garlic, [lemon grass], soy sauce, lemon juice)- pac choi w / sauteed mushrooms «chinese» style (with fish sauce, rice wine vinegar, jalepeno / chili, soy sauce, etc)- roasted radishes w / poached eggs - «teamwork pasta» — this is your recipe for pepper and cheese pasta, but it helps having two sets of hands to make it in our house... we put an egg on this too of course - tuna pasta (chopped onion, garlic, lemon zest, chili flakes, tuna, olives — easily adaptable to what you already have in the house and like)- roast chicken on friday - roasted sweet potatoes - omlets - challa french toast

Recipe by Check full recipe at Ingredients: breadcrumbs, celery, cloves, coconut, garlic, lentils, oats, parsley, salt, tomato paste, tomato, onion, dried, sauce, carrots, mushrooms, pepper,...

It «vegan - ized» so well: I used the suggested Barilla Campanelle, kale (it was all I could find at the farmer's market), sautéed mushrooms and then made up a vegan bechamel sauce and topped it off with some Daiya «mozza» shreds before baking.

It uses three different vegetable - based umami powerhouses — shiitake mushrooms, soy sauce, and marmite (trust me on this last one, you won't taste it at all)-- to make it every bit as savory and deeply delicious as a meat - based gravy.

This is why so many people used to get sick and even die from eating foods like mushrooms, green beans or canned meats (canned at home) Anyway the sauce looks delicious!

In the bowl: whole wheat penne, chicken sausage, peppers, onion, mushrooms, and garlic tomato sauce that Ryan and I picked up at Nundini's when we went out to dinner on Saturday.

Courtesy of the American Culinary Federation For her competition dish, Madeline Black, a rising second year culinary student at Utah Valley University, prepared a duck roulade with Utah honey lacquered duck thigh - riblet and pan seared foie gras with port and morel mushroom sauce.

4 cloves garlic 1 pound mushrooms (e.g., crimini or baby portobellos), chopped 1 5 - ounce can of water chestnuts, drained and chopped 1 cup chopped walnuts 2 tablespoons vegan margarine (e.g., Earth Balance) 1/2 cup low - sodium soy sauce 2 tablespoons brown sugar 1 carrot, shredded 3 green onions, sliced at an angle 1 tablespoon toasted sesame seeds 12 cold iceberg lettuce leaves

With sun - dried tomatoes, mushrooms and a cashew cream sauce, this meal is the perfect comfort food for a relaxing night at home.

1/2 ounce dried shiitake mushrooms (5 to 8 caps) 1 1/2 cups boiling water 1 cake firm tofu (about 16 ounces) 12 ounces button mushrooms 2 large garlic cloves 1 large onion 1 tablespoon vegetable oil 1/2 teaspoon salt 1/8 teaspoon black pepper 3/4 cup Chinese sweet bean sauce (6 - ounce can) 3 tablespoons white or cider vinegar 1 pound linguine or Chinese wheat noodles Chinese chili paste (optional) Dark sesame oil (optional) 1 cup each of at least 3 of the following toppings: - Grated carrots - Chopped tomatoes - Mung bean sprouts - Shredded cabbage - Peeled, seeded, and diced cucumbers - Sliced scallions

This one's topped it with tofu scramble, mushrooms, veggie sausage, tomato sauce and vegan cheese shreds, so now you can enjoy your favourite meal at breakfast too!

The last thing I cooked at home: Rice bowl with black rice, a bunch of green veggies, mushrooms and heaps of ABC Chili Sauce.

Marcel's — Washington, DC At chef Robert Wiedmaier's DC flagship, Marcel's, he and his chef de cuisine Paul Stearman are currently showcasing exotic and domestic game, like Squab en Croute with Duxelle Mushrooms, Root Vegetable Purée & Bordelaise Sauce and Colorado Elk Loin with Sweet Potato Purée, Port Reduction & Molé Powder.

Bouillabaisse by The Girl in the Little Red Kitchen Boeuf Bourguignon by Chelsea's Culinary Indulgence Orecchiette Con Broccoli Di Rape and Sausages by Doggie at the Dinner Table Boeuf Bourguignon by Hezzi D's Books and Cooks Veal Stew with Onions and Mushrooms with Baked Cucumbers and Boiled Potatoes (Blanquette de veau a l'ancienne with concombres au buerre) by Kimchi Mom Salmon en Papillote by Girlichef Poached salmon with cucumber sauce by Katherine Martinelli Lobster Souffle and Deviled Chicken - Crispy Bits & Burnt Ends Roasted Chicken with Julia's Mustard Marinade by The Meltaways Wild Mushroom and Herb Stuffed Chicken - Mama Mommy Mom Puree of White Beans with Garlic and Herbs (Brandade á la Soissonaise) Avocado Pesto Poulet au Porto by Family Foodie

On Monday I went out to eat with a few friends to try out the new vegan menu at Zizzi's, I had a pizza with balsamic onions, olives, mushrooms and vegan cheese, the cheese once melted was more of a creamy sauce, but the whole meal was really delicious nonetheless.

Matt went for comfort food again (probably because I almost never make such things at home) and ordered the Potato - Soy Pie, a shepherd's pie stuffed with spinach, mushrooms, and onions, served with greens, toasted crostini, and sides of mushroom gravy and marinara sauce.

Method: Pre heat the oven to 350 F Line up the mushroom cups into a greased baking tray Season with salt, they will give off a lot of liquid, so this is important Heat the olive oil in a large sauce pan Saute the garlic and onions for 5 minutes, stir with a wooden spoon to prevent burning Add the diced mushroom stalks and continue to cook for 5 - 7 minutes Add the celery and red pepper and cook for another 5 - 7 minutes Add the hearts of palm, shiitakes and chili flakes and butter Cook for another 10 minutes until all flavors soft and incorporated Remove from heat and add the vegan mayo and bread crumbs, stir until the mixture is coated Fill each mushroom cup with the mixture and bake at 350 for 30 - 35 minutes Enjoy, these babies will go fast!

I had a glass of wine and a gluten - free pizza at a nice restaurant last night with cheese, mushrooms, and sausage (no sauce).

We can look at a snapshot of Mercredi (Wednesday) October 16th: the children are served a cold shredded carrot salad for first course, small cubes of salmon with a cream sauce, leeks, thin filet of ground veal, mushroom and bacon risotto, and to finish: fresh grapes.

«When cooking at home, make healthy food taste great by combining tastes like umami (e.g. mushrooms or soy sauce) with sour (e.g. lemon juice),» says Roura.

«When cooking at home, make healthy food taste great by combining tastes like umami (e.g. mushrooms or soy sauce) with sour (e.g. lemon juice).»

• Lunch: Shiitake and steak with «rice» — Stir fry some shiitake mushrooms with some sliced steak, toss in some cauliflower rice at the end and sprinkle with keto - friendly soy sauce.

In the bowl: whole wheat penne, chicken sausage, peppers, onion, mushrooms, and garlic tomato sauce that Ryan and I picked up at Nundini's when we went out to dinner on Saturday.

I place pre-chopped onions at the bottom of the crockpot, layer with pre-sliced mushrooms, add a bunch of frozen grass - fed meat, add spices on top of the meat, throw in some frozen or fresh vegetables, and consider adding a can of organic tomato sauce or broth of some sort.

Wine - marinated chicken, onions, mushrooms, and carrots are slow simmered in a deliciously rich French red wine sauce, and will be the highlight of your week at the dinner table!

But it seems to me if you are springing for filet mignon (which might be labelled as beef tenderloin at the butcher's counter), the mushroom sauce should match the elegance of this cut of beef.

At the bottom add a layer of Prego Fresh Mushroom sauce and a layer of eggplant slices (they should touch each other and cover end to end).

The Vegan Burger at Gala (shiitake mushroom burger with rucula, fried onion, vegan mayo and tartar sauce)