Combine meat, toast, egg, minced onion and oregano with 3/4 c tomato sauce in large mixing bowl. Mix well.Pat mixture in a 9X13 pan lined with wax paper.Sprinkle cheese and mushrooms in the middle.R ...
Vegetables -- I do this in two steps. First I add the mushrooms to the food processor and pulse until fine chopped (about the size of peas) a crumbly texture. Remove and set to the side.Second, add ...
In a large skillet over medium-low heat, saute mushrooms, onion, and parsley in butter until onion is translucscent. Stir in flour, then gradually stir in broth.Bring to a boil, stirring constantly. ...
Rinse the fresh chard leaves very well, trim the stalk ends, and separate the leaves from the stems/stalks on each side. Chop the stalks into pieces of about 1cm to 2cm. Roughly chop the leaves.In a ...
Melt butter in a heavy bottomed pan.Add bay leaf, onion and garlic.Saute for 2-3 minutes or till the onion becomes translucent.Add mushrooms.Saute for a minute.Add 1 cup of vegetable stock.Cook for ...
take 3 tbsp of clarified butter, reserving the 4th, and heat in sauce pan. add flour and whisk until it has bubbled vigorously for 30-60 seconds. then add boiling beef stock and whisk until smooth. ...
Put a large heavy frying pan, big enough to hold all the mushrooms in one layer, over heat and add about 1-2 tbls. olive oil. Slice the larger mushrooms up, and leave the smaller ones whole. Add the ...
Add oil to large nonstick frying pan or skillet over high heat. Add mushrooms and red pepper and saute for about 5 minutes, stirring occasionally.Stir in garlic and green onions. Continue to cook an ...
Wash and soak the dried mushrooms overnight.Use the water they soaked in and mix with the stock.Cook mushrooms, the quartered onions, and the carrot in the stock along with the peppercorns and the b ...
Heat oil in stock pot over medium heat and saute mushrooms, onion and celery for 10 minutes.Add chicken stock, rice and soy sauce. Bring to boil, and then simmer for at least an hour.Using a hand-he ...