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Chef Michael Mina's vegetables, served in a cream sauce, may seem completely familiar but pay attention: The carrots are spiked with fresh grated ginger, the onions are made slightly pungent with the addition of horseradish, and the mushrooms are slyly seasoned with garlic and thyme. MAKE AHEAD: The creamed vegetables can be refrigerated overnight and reheated. Recipe is from Michael Mina's Luxurious Christmas Weekend. Chef Michael Mina is of Aqua (CA) and the spectacular Michael Mina restaurant at the St. Francis (CA) and Las Vegas's Michael Mina Bellagio.

Recipe #144493

Good as a side dish for a steak or pork.

Recipe #150889

This is an old-fashioned dish but the addition of wine & mustard makes it rather luxurious! It can be made up to 3 days in advance.

Recipe #87999

3 Reviews |  By Derf

These are magnificient in spring!! but why wait for spring, I do these all year round, in winter I use shallots and small peeled packaged fresh carrots and imported asparagus, especially when we're looking for that "spring feeling",sometimes longed for in the middle of a cold spell. It's worth the little extra cost! Originally from Smart Cooking by Anne Lindsay.

Recipe #20905

These onions are included in the recipe for Boeuf Bourguignon, but they are so wonderful, that they deserve to be posted on their own. I think they are best with fresh pearl onions, but frozen are a fine substitute. You do need to use good stock though (Julia's beef stock is posted at #147999) Honestly, these are so delicious that I have a hard time not eating them before the meal is served. Prep time does NOT include peeling the onions (the hardest part of this).

Recipe #148656

This makes a fantastic side dish to a prime-rib beef roast or a pork roast dinner, or to any beef or pork dish! This will serve about 6 people but can easily be doubled. Use a large package of frozen pearl onions for this recipe, and also fresh pearl onions can be used, just blanch in boiling water, cool then peel.

Recipe #164233

My mother had made these for years only for Thanksgiving. These are to good to only enjoy once a year. I finally coaxed the recipe from her and I make it for everyday occassions.

Recipe #12102

18 Reviews |  By Evie*

something a little different

Recipe #23524

Posted for Zaar World Tour 2005. From a cookbook of countries along the Danube, this came from Germany. The original recipe called for a tablespoon of salt but I cut it down to a teaspoon (particularly since the sprouts are cooked in broth). Cooking time includes chilling time. I have not tried this recipe yet. Update - tried for Christmas as per Elmotoo's comment. Very pretty with tomatoes, and I thought there was too much vinegar in the dressing so I suggest reducing to 1/4 cup as per current ingredients list.

Recipe #134026

Always very well received. =) I usually only use a little over 2/3 of the bread crumb mixture, but that just depends on your taste. I hope you enjoy it as much as I do! :-)

Recipe #141567

Make these lower fat by using reduced fat sour cream and cream cheese ---to save time and to blend the flavors even more, prepare the filling in advance and chill for 8 hours or overnight --- You may use about 1/2 teaspoon dried basil or oregano in place of fresh, or just omit the herbs completely --- these are *very* good I have made them many times in the past :)

Recipe #162961

Recipe states that traditional kung pao's are spicy and sweet.....but this is milder. If you want the heat, add more pepper flakes or fresh chilies like serranos. Also says you can sub shiitakes or even big button mushrooms.

Recipe #172470

It's kind of like lasagna with lots of vegetables and, of course, eggplant.

Recipe #172838

5 Reviews |  By Bergy

The balsamic marinade that you paint on these mushrooms adds another dimension of flavor. The stuffing isquick & easy to make.. Have these as appetizers, brunch side dish, for lunch or a dinner party. Great on a buffet table too. This recipe is adapted from one that was in the July 06 Bon Appetit magazine. These mushrooms may also be baked 20 minutes at 350F

Recipe #173846

The amount listed will serve about 3-4 people although my DH and DS could eat this dish by themselves lol! you can double this recipe if desired, white button mushrooms can be replace for the portabellos. This dish will have you clammering for more, and it tastes even better the following day, but I doubt if there will be any leftovers lol! Use as much portabello mushrooms or button mushooms and cheeses as desired for this recipe, I don't bother measuring. This can be served as a side dish or a main dish, it's a pretty filling dish especially if you use portabello mushrooms!

Recipe #177980

Described as a bit messy, so you may want to serve with a knife and fork.

Recipe #180138

I have been on a veggie kick as of late and have come up with many many really awesome recipes just by playing with ingredients. This is today's experiment. I poured it over brown rice, it's so good! Please use gloves when mincing the hot peppers, or use a mini-chopper like I did!

Recipe #181947

Recipe #187323

Another of our favorite "Taste of Home" recipies. We reccomend that you use large, rather than small ports for a more textured mix. It is an excellte, meatless meal.

Recipe #188871

I made this tonight and was rewarded with this comment from my fiance: "Food should not be allowed to be this good. These are the absolute best, bar-none, enchiladas I’ve ever had."

Recipe #192087

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