Here’s a hunka hunka burning mushroom. It is amazing how these mushrooms resemble meat in their texture and response to grilling. Now some people think that the flavor of the portabello is too intense by itself, so feel free to make mushroom "cheeseburgers" by melting cheese over the mushrooms and serving them on buns accompanied by potato salad. and a tossed green salad. Incidentally, portabellos (also portobello and portobella) are the same as cremini mushrooms, just more mature.
This salad is filling and light all at the same time. We've kept the calories low and satisfaction level high by including some of our favorite ingredients, including potatoes, mustard, and chipotle chiles.
Use this condiment to prepare a great hors d'oeuvre, glaze, or even a salad dressing. This recipe for an elegant appetizer can be assembled in a matter of minutes and looks like it took a lot of work. Prepared frozen croissant pastry dough can also be used. Just roll out the croissants into triangles, overlap them, and fold them up around the cheese.
This traditional Mexican table sauce is normally made in a molacajete, or 3 legged stone mortar, but a blender or food processor are acceptable substitutes. Serve with tacos, tostadas, burritos, etc., or use it as a wonderful barbecue sauce.
Shish kebabs made from both ground and cubed meats, usually lamb, continue to be popular throughout the Middle East. This recipe is based on kebabs from southern Turkey where chiles are more widely used. Serve with a rice pilaf or in a pita bread pocket for a middle-eastern sandwich. Using a flat skewers rather that round to mold the meat onto will make cooking a whole lot easier.