- 1 cup (about 4 oz.) sliced mushrooms
- 1/4 cup Italian Salad Dressing
- 1 tsp. lemon juice
- 1 lb. asparagus spears, ends removed
- 2 Tbsp. PLANTERS Sliced Almonds
- 3 tsp lemon zest
- 1 tbl melted butter
Sunday, April 12, 2015
MIX mushrooms, dressing and lemon juice in large nonstick skillet; cook on medium heat 3 to 5 minutes or just until mushrooms are tender, stirring frequently.
TOP with asparagus; cover. Reduce heat to medium-low; simmer 5 minutes or until asparagus is crisp-tender.
SPRINKLE with almonds, lemon zest and butter
Once upon a time in Santa Rosa, CA at my one of my favorite little eatery’s, (Mary's Pizzza), I discovered something so tasty, so good...
Old fashioned raisin pie is unusual, not in the main stream. One really has to like raisins to enjoy. One of the pies my Grandpa loved w...
This is a treat. reminds me of lunch at Neiman Marcus. Popovers 2 c. flour 1 tsp. salt 4 large eggs, room temperature 2 c. milk, ro...
So, here's the experiment, turning the family corn bread recipe into a dairy free recipe. The original is already gluten free, as ...