Cook pasta. Drain Melt the butter, add the onion, and cook until the onion is tender. Stir in mushrooms, sage and parsley, cover and cook on low heat for 10 minutes. Season with salt and pepper. Pour sage and parsley mixture over pasta. Sprinkle with parmesan cheese.
In a medium bowl, add the cream cheese, brown sugar, and vanilla extract. Mix until well combined and smooth. Spread cream cheese in a shallow serving dish. Pour caramel sauce over the cream cheese mixture to completely cover cream cheese. Sprinkle top with toffee bits. Refrigerate until ready to serve....
Electric Pressure Cooker: Put the pot on sauté and heat the oil in the pot. Add onion, ginger, garlic, coriander, turmeric, salt, and cayenne pepper; sauté 2 minutes, until onions are translucent and spices are fragrant. Add the remaining ingredients, cover, and cook on high for 10 minutes. Let the...
