Prepare Marinated Mushrooms; set aside. Combine vinegar,
br>Since this is an 'Italian' style marinade, consider matching it
Make marinated mushrooms: Place soy, mirin, peanut oil, sesame oil, garlic and ginger in a glass or ceramic bowl, and stir until well-combined. Add mushrooms and turn to coat. Cover and refrigerate for 3 hours.
Place Asian greens, cucumber, capsicum and marinated mushrooms in a large bowl. Toss to combine.
Serve as an accompaniment to lamb, beef or chicken.
Marinate trout in Italian dressing in the refrigerator overnight.
Preheat oven to 350\u00b0F.
Place trout in a well-greased shallow baking dish; discard excess marinade. Season trout cavities with salt, pepper, lemon pepper, and garlic powder to taste. Fill cavities partially with onion and parsley.
Drizzle melted butter over fish. Cover with aluminum foil and bake for 20 minutes. Remove foil and bake unti fish flakes easily with a fork. Allow 5-6 minutes for each 1/2 inch of thickness.
Steam all veggies except the mushroom for 8 minutes.
Add the mushroom and continue steaming for 2 more minutes.
Place the hot veggies in a large, flat dish.
Toss with the rest of the ingredients while still warm.
Let cool to room temperature, cover and marinate over night in the fridge. Give them a toss once or twice while marinating.
To serve, toss and serve at room temperature.
These will keep for a week in the fridge.
Enjoy!
Combine the mushrooms, onion, red pepper, parsley, oregano, and thyme in a bowl.
Whisk the oil, lemon juice, salt, and pepper in another bowl; add to mushroom mixture and fold together.
Cover and marinate, refrigerated, 1-2 hours.
Toss sauce with hot pasta (8 ounces cooked large pasta like rigatoni, shells, or fusilli) and serve at once.
In 2-quart casserole, add mushroom and celery soups and mix. Place rinsed chicken in soup mixture.
Sprinkle onion/mushroom Recipe Secrets on top.
Add 1/2 cup water or chicken broth.
In a glass 9 x 11 baking dish, place cleaned and trimmed chicken breasts, and season with salt and pepper, if desired.
Pour Italian salad dressing over to coat and let marinate in the fridge for 1 hour.
Preheat oven to 350 degrees.
After the hour of marinating, turn chicken breasts over and sprinkle evenly with oregano and grated parmesan cheese.
Bake in a 350 degree oven for 1 hour (or until juices run clear), checking after 45 minutes to make sure they do not get over-cooked.
Lightly Wash Mushrooms.
In a plastic ziplock bag, place Lemon Juice and Mushrooms and shake until coated (This will help the mushrooms keep their color).
Place Mushrooms in a small jar or bowl and add Italian dressing, Mix until throughly coated.
Chill for about an hour and serve.
Preheat oven to 350\u00b0.
In large skillet, brown chops; drain. In greased 2-quart oblong baking dish, arrange potatoes, then chops.
Add Lipton onion mushroom recipe soup mix thoroughly blended with water.
Bake covered 1 hour or until potatoes and chops are tender.
Preheat oven to 375\u00b0.
In saucepan bring water to boil; stir in onion-mushroom recipe soup mix and simmer, covered, 5 minutes. Stir in flour blended with cream and Worcestershire sauce. Bring just to the boiling point, then simmer, stirring constantly until sauce is thickened, about 5 minutes.
Stir in cheese until melted.
ITALIAN-SEASONED MUSHROOM TOPPING:
In a large
ntil serving time.
Grill marinated mushroom caps until browned and juicy
arrange about 1 tablespoon of mushroom mixture on top of each
eans, tomatoes, bullion, water and italian seasoning. Simmer over medium-low
he oil.
Add the mushroom strips; toss to combine; marinate
Preheat oven to 375\u00b0.
In saucepan, bring water to a boil; stir in onion-mushroom recipe soup mix.
Simmer, covered, for 5 minutes.
Stir in flour, blended with cream and Worcestershire sauce.
Bring just to the boiling point, then simmer, stirring constantly, until sauce is thickened, about 5 minutes.
Stir in cheese until melted.
In a 2-quart casserole, arrange broccoli; top with cheese sauce, then bread crumbs and butter pats.
Bake for 15 minutes, or until heated through.
Makes 6 servings.
In a greased 2 1/2 quart casserole, layer 1/3 of the zucchini, onion and tomatoes.
Squeeze 1 lemon, quartered, over all. Sprinkle 1/2 teaspoon Italian seasoning and 1/4 teaspoon red pepper flakes.
Repeat layers.
Dot with margarine.
Squeeze remaining lemon over all.
Cover and bake 1 hour at 350\u00b0 or until vegetables are done.
Yield:
4 servings.
Mix everything together, and form into golf ball size meatballs, or smaller if thats to your liking. Slowly drop meatballs into my old world Italian spaghetti sauce recipe #139406 when it reaches a slow simmer (about 1/2 hour into cooking time) Be sure to stir slowly and often so meatballs don't stick and crumble in the pot.
love garlic minced, 2 TBS Italian Flavored Bread Crumbs, 1/2