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I dip, you dip, we all dip.
1. About an hour or two before serving mix together the mushrooms, French onion soup, Worcestershire sauce, sherry, salt, pepper and garlic powder in a sealable container and put them in the refrigerator to marinate.
2. When you’re ready to cook, dump the mushrooms and all of the marinade into a large saucepan over medium-high heat and simmer for 5-7 minutes. While that cooks, make the onions in another skillet over medium-high heat. Melt the butter in that skillet then add the onions. Saute the onions over medium-high heat in the butter until they begin to caramelize or turn brown. Then spoon the mushrooms out of the marinade liquid and add them into the pan of onions. Warning: it will sizzle so make sure to stand back when you do this! Turn the fire out under the marinade and reserve it for your au jus dipping sauce.
3. Cook the onions and mushrooms together for a few more minutes (2-3 minutes), stirring occasionally. Then remove the pan from heat.
4. Preheat the broiler in your oven. Put your rolls onto a baking sheet and cut them in half lengthwise. Butter the inside of the top of your rolls and spoon some of the au jus/marinade onto the bottom half of the rolls. Add the onions and mushrooms to the bottom, top with provolone cheese and toast them open-faced until the cheese is melted and bun is light brown.
5. Serve with the side of au jus for dipping and enjoy!
I can honestly say this fresh pasta recipe works every time. It rolls out beautifully, tastes great, doesn’t blow up in the water, doesn’t break when you make ravioli and the dough can be made ahead and kept in the refrigerator!
I make pasta a lot, mostly ravioli. I make a bunch and freeze them and it makes getting dinner on the table so easy! Feel free to substitute spinach, basil, chard or kale … but ramps are in season!
Quinoa, Black Bean and Chicken Stuffed Poblano Peppers
You can use either chicken or pork in this recipe. It’s so good my hubby always has to go back for more. The kids eat it up too!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!