8 mushrooms now Recipes

dijon mustard, honey, canola oil, lemon juice, boneless skinless chicken breasts, vegetable oil, sliced mushrooms, butter, salt, pepper, paprika, bacon, cooked, shredded mexican blend cheese, chopped fresh parsley

carrots , scrub well, butter, chopped onion, coarsely sliced mushrooms, zucchini, sliced 1/2 inch, stalks celery, sliced 1/2 inch, green pepper, cut in 1/2 inch squares, smashed and minced garlic cloves, tomato (do not drain), chili powder, ground cumin, oregano, cayenne pepper, flour, cold water, shredded monterey jack cheese, salt, all-purpose flour or 3 1/2 cups whole wheat pastry flour, baking powder, chilled butter, chilled vegetable shortening, soy sauce, ice cold water, egg, mixed with, water

ground beef, onion, chopped, prego fresh mushroom italian sauce, tube-shaped pasta (ziti), cooked and drained, shredded mozzarella cheese, grated parmesan cheese

carton cream chicken soup, cream mushroom soup, chicken breasts, red bell peppers sliced, mushrooms, sliced, head broccoli chopped into florets, onion chopped, brown rice, water

light processed cheese (like light velveeta), spaghetti noodles, cooked, cream of celery soup, cream of mushroom soup, rotel tomatoes , original, rotel tomatoes, mild, water, cubed chicken , precooked (leftover chicken or turkey, or even canned)

chicken breast for every 2 people being served. i usually use boneless/skinless for this unless i am going to cook them over a wood fire. then i would use skin on and bone in, thick cut bacon (apple smoked or maple will add another flavor level). choose a bacon that you love the taste of., amounts of the vegetable you use depend upon how many people you are feeding . for only 2 i would use 1/2 of each color of bell pepper for example. for 8 i would probably use a whole or nearly whole bell pepper., red, green, yellow, orange bell peppers, cored , seeds removed, sliced into strips., vidalia onions (sweet and mild ) or red onions (zing) cut into strips, yellow and green squash cut slightly thick then in half, asparagus cut into 1 1/2 inch bites, grape tomatoes, garlic cloves left whole for now, mushrooms (your favorite type , of course!), fresh green beans, broccoli and cauliflower can be used too; but make them bite sized pieces, olive oil (have at least a cup or two available depending on how many you are cooking for. you need this to roast the vegetables and for making your croutons!), day old french or italian bread cut up into good sized bites, bigger than what would come in a box of croutons, i cut it up 1 1/2 to 2 inches., fresh grated parmesan or romano cheese, garlic granules , fresh cracked pepper, italian seasonings...or fresh marjoram, basil and thyme, (cut up the basil into small bits), some times i ll add some peas and corn to this as well. also optional would be a couple of boiled eggs..., kosher salt and fresh cracked black pepper (white pepper could be added, but it is going to add a significant jolt in the heat/pepper pop department!)