1 (10 3/4-ounce) can cream of mushroom soup8 ounces Philadelphia cream cheese, softened1 (.25-ounce) envelope unflavored gelatin, softened in 1/4 cup water1 bunch green onions, chopped3 pounds cooked shrimp, coarsely chopped(or 1 pound crab meat)1 cup mayonnaise1 Tablespoon lemon juiceTabasco or creole seasoning to taste

4 small boneless skinless chicken breast halves (1 lb.)1 Tbsp. oil1-1/2 cups sliced mushrooms1 small onion, chopped

My all time favorite!! Spaghetti with bolognese meat sauce....mmmmmmm...Ingredients:2 tbsp olive oil1 tbsp butter1 small onion, chopped finely1 carrot, chopped finely1 celery stalk, chopped finely1 cup mushrooms, diced2 cups ground beef1/4 cup unsmoked bacon or ham, diced2 chicken livers, chopped

Is the same old ramen taste bringing you down. Kick it up a centigrade with this spicy new recipe. Does not include nuts. add 2 - 3 strips of chopped bacon to a wok or small pot cook until crisp remove bacon and add chopped mushrooms let simmer for 1 minute add 1 1/2 cups of water

"A roundup of 10 Useless Firefox Extensions. I compiled the list last week and had a terrible time chopping it down to just 10, meaning there will likely be a Part 2. My personal favorite from the current 10 is the one that turns your Stop button into a Shiitake mushroom. Or the M.C. Hammer one, hard to say. "

Bak kut teh is a Chinese soup popularly served in Malaysia, Singapore and also cities of neighbouring countries like Batam of Indonesia and Hat Yai of Thailand. The name literally translates as "pork bone tea", and at its simplest consists of meaty pork ribs in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, and garlic), boiled together with pork bones for hours. However, additional ingredients may include offal, varieties of mushroom, lettuce, and pieces of dried tofu. Light and dark soy sauce are also added to the soup during cooking, with varying amounts depending on the variant.Bak kut teh is usually eaten with rice, and often served with youtiao (strips of fried dough) for dipping into the soup. Soy sauce (usually light soy sauce, but dark soy sauce is also offered sometimes) is preferred as a condiment, with which chopped chilli padi and minced garlic is taken together. Chinese tea of various kinds (the Tieguanyin variety is especially popular in the Klang Valley area of Malaysia) is also usually served in the belief that it dilutes or dissolves the copious amount of fat consumed in this pork-laden dish. Bak kut teh is typically a famous morning meal.Klang, widely believed to be the home of bak kut teh, is famous for her many bak kut teh restaurants. Indeed, the dish is reported to have been invented in Port Klang for port coolies there in the early 20th century, to supplement their meagre diet and as a tonic to boost their health.There are numerous variants of bak kut teh with its cooking style closely influenced by the prevailing Chinese enclave of a certain geographical location. In Singapore, there are three types of bak kut teh. The most common variant is the Teochew style, which is light in color but uses more pepper in the soup. The Hoklo (Hokkien), who prefer saltier food, use more soy sauce, which results in a darker soup. The Cantonese, with a soup-drinking culture, add medicinal herbs to create a stronger flavoured soup.A less fatty variation of bak kut teh made with chicken instead of pork is called chik kut teh. It also serves as a halal version of the dish catered to Muslims, whose religion forbids them to consume pork.