This recipe and photo is courtesy of Chef Austin Simmons at TRIS.
Watch the video here! Print Recipe Goya Foods Pappardelle with Black Beans, Mushrooms and Bolognese Sauce Votes: 0 Rating: 0 You: Rate this recipe! Course Entrées Servings servings MetricUS Imperial Ingredients 1 packet GOYA® Chicken Flavored Bouillon2 cups water4 tbsp tbsp. GOYA® Extra Virgin Olive Oil1 ½ lbs cremini mushrooms minced2 lbs ground pork chicken […]
Party size Portabella mushrooms STUFFED with homestyle green bean casserole from Chef Chemo Barrera at The Well in San Antonio. Betcha can’t have just one!
Hands down one of the most spectacular places in all of Texas to be this time of year is Boudro’s on the beautiful San Antonio River Walk. Goodtaste caught up with this Texas Bistro’s magnificent chef, Manny Elizondo, for a fabulous new field mushroom appetizer — made with a gorgeous variety of mushrooms raised in Gonzalez, Texas.
October’s Columbus Day celebrations may bring Italian food to the forefront for many, but at my house Italian cuisine is on our menu all the time! There’s a fabulous event in early November that celebrates one of Italy’s most popular dishes…risotto!
Spring into the moment with fresh salads for every taste! Time to lighten up and start thinking ahead to beach season. Filling medleys that make healthy meals and don’t shortchange on flavor!
Summertime…and the living is easy. And we are all heading to the grill for some time in the great outdoors. H-E-B Cooking Connection has come up with a grilled Caprese Salad…made with fresh heirloom tomatoes, mozzarella and portobello mushrooms. Chef Jeff from the H-E-B at Bunker Hill shows us how to make this easy salad.
Haven Restaurant was recently named one of Houston’s Top Ten New Restaurants. This shrimp dish is one of the reasons why! Chef Randy Evans uses only the freshest ingredients.
This traditional cornbread dressing delivers a Texas twist…with spicy pickled jalapeños!
Lettuce wraps are a Fiesta favorite in the Chinatown area for NIOSA. And I finally have the recipe so you can try these at home! Heat the peanut oil Add the water chestnuts in wok for 3-4 minutes to make them soft. You can add soy sauce and Stir Fry sauce, or even a little […]
This is a delicious tomato sauce with a bit of spice and lots of flavor. You can serve it over spaghetti, penne pasta or whatever style noodles you like. Saute garlic in olive oil till golden. Add peppers and mushrooms. Pour in white white and let simmer for a few minutes. Add Kalamatas and capers. […]
Melt butter in a sauté pan over medium heat until bubbling but not brown. Add the sliced onions and sauté until they begin to turn golden brown. Add the button mushrooms and sauté for about 5 minutes until they’re soft and slightly brown. Season with salt and pepper. Prepare the bouillon in a separate pan…(you […]
Method: Preheat an oven to 425 degrees F. -Divide the rack of lamb into three, with 3 bones for each. -Take 2 bones out of each set and leave the other bone intact. -Mix the garlic and herbs with the olive oil with a pinch of salt and pepper. -Rub the herb mixture under the […]
A treasure trove of antique recipes is tucked away into the stacks at the University of Texas San Antonio Library’s special collections.
Thumbing through the books is fascinating even if you aren’t fluent in Spanish. It’s obvious by the sketches and ingredients that ‘food’ translated in any language means ‘love’.
When a whole turkey is just too much for a holiday meal…what do you do? This is a great suggestion from HEB Cooking Connection! So full of flavor…with mushrooms and topped with bubbly cheese…you will love this! Enjoy… Heat oven to 400º. On stove top heat a large skillet (preferably cast iron) over medium high […]