This is based on the Outback Steakhouse's Sauteed 'Shrooms - I found this recipe on the web. Burgandy isn't one of the more widely available reds, but I've found that Bordeaux makes a nice replacement.
I can't remember were I found this recipe, but it tastes fantastic. It's one of those dishes where the results far surpass the effort you put into it. I've found that a covered wok is perfect to fix this is.
A spicy, flavorful way to fix chicken - very little effort involved (you don't even need to cut anything!). The prep time includes marinating time (although feel free to marinate as long or as short as you desire).
I know there are several Buche de Noel recipes on the 'Zaar, but none are as elaborate as my mom's - maybe I'll take a picture of it this year and post it. The effect is a log with mushrooms - this is a "new classic" family Christmas recipe. Prep time is just a guess, because this is a dessert I make part at a time.
This is a recipe I came across in a cookbook I had had for some time, and finally decided to make. It was made very clear to me that this was a recipe which I had better make again, as it went over VERY well. This also works with pieces of a whole chicken, but the thighs are just the right size and shape to work well. Prep time includes marinating time (in a pinch you can marinate for about 15 minutes and go).
Cha siu bao are a traditional Chinese dish and one of my fiancee's favorites - she introduced me to them. Bao is the Chinese word for bun; cha siu describes the filling. I had several recipes, none of which turned out perfectly; this is a composite of 2 recipes, and I think I've got it. These are somewhat time-consuming to make, but are well worth it on special occasions. Prep time includes time for the bao to rise.