How To make Stuffed Mushroom Caps (Wagner)
10 lg Mushrooms
1 ts Cold-pressed olive oil
1/4 Onion; finely chopped
3 lg Garlic cloves
- finely chopped 1/4 ts Basil
1/4 ts Oregano
1 tb Fresh parsley, chopped
1 sl Whole wheat bread
-made into crumbs in blender 1/8 ts Pepper
1 tb Natural soy sauce
1 tb Sherry
1. Preheat the oven to 350 F. Gently clean the mushrooms with a damp
cloth. Remove the stems and chop them finely. 2. Heat the oil (or water) in a skillet. Add the onion and cook until
golden. Add the garlic and cook 1 minute more. Add the chopped mushroom stems, basil, oregano, and parsley, and cook 5 minutes, stirring, occasionally. Add the bread crumbs, petter, soy sauce, and sherry, and heat, stirring for 2 minutes. Add additional salt and pepper if needed. 3. Place the mushroom caps, open side up, in a lightly oiled baking dish.
Fill each cap with the bread crumb mixture, forming a mound with your fingers. 4. Bake for 15 minutes and serve hot.
"The High Road to Health" by Lindsey Wagner and Ariane Spade. FROM: LISA DEBOVSKI (NDTK86B)
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Wine 101 with UW Professor Michael Wagner
The Whole U Speaker Series was thrilled to have Dr. Michael Wagner, assistant professor of Operations Management at the Foster School of Business, join us to explore the fascinating world of wine. Watch this video to learn about wine regions and varietals, wine characteristics, tasting terms, how to read labels, classical pairings, markups, and ratings.
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Ingredients : -
Potatoes -1/2kg
Green chilly : -1
Coriander leaves
Pepper : - 1/2 tea spoon
Salt : - to taste
Bread crumbs
Easy and tasty evening snack recipe
ಕಿಡ್ಸ್ ಲಂಚ್ ಬಾಕ್ಸ್ ರೆಸಿಪಿ | KIDS LUNCH BOX RECIPE | VARIETY EGG RICE | EGG FRIED RICE
ಕಿಡ್ಸ್ ಲಂಚ್ ಬಾಕ್ಸ್ ರೆಸಿಪಿ | KIDS LUNCH BOX RECIPE | VARIETY EGG RICE | EGG FRIED RICE
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INGREDIENTS :-
Eggs - 3
Pepper powder
Salt for taste
Turmaric powder
Oil - 2 tbs
Garlic
Onion - 1
Curry leaves
Capsicum - 1
Carrot - 1
Chilli powder - 1 tsp
Garam masala - 1/2 tsp
Coriander leaves
Boiled rice
Pot Roast | Dutch Oven | Tasty
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Ingredients listed below:
2-3 lb chuck roast (the bigger the size, the longer you need to cook in the oven)
1 tbs flour or cornstarch (to coat meat)
1 medium onion (sliced)
2 tbs Worcestershire sauce
3-4 cups beef broth
1 pack baby carrots
1 tbs minced garlic
6-8 russet potatoes (sliced)
1 cup water (for slurry)
2 tbs flour (for slurry)
Avocado oil
Seasoning with —
Pepper
Salt
Garlic powder
Onion powder
Ground thyme (or fresh thyme)
Lawry’s seasoned salt
Goya Beef bouillon seasoning (or better than bouillon)
Serve with mashed potatoes and garnish with some freshly chopped parsley!!!????
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