Tastee Recipe October 3, 2015 - Tastee Recipe

Such Savory, Earthy Deliciousness!

03 October 2015

Argo cornstarch, bacon, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, braise, braised, braised chicken, brown sugar, butter, Campbell’s soups, casserole, chicken, chicken recipe, chicken stock, Chiquita, Clabber Girl, classic braise, classic French, classic French recipe, classic recipe, College Inn, Cool Whip, Coq au Vin, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, entree, food, French, French recipe, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, home, home recipe, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, Land O Lakes, land o lakes butter, Land O'Lakes butter, Libby, main course, main dish, marinate, marinated, marinated chicken, McCormick spices, Morton salt, olive oil, onion, onions, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, pinot noir, Pompeian, Pompeian olive oil, Powdered sugar, recipe, red wine, Ritz crackers, Sara Lee, Sargento, slow cooker, Swanson, Swanson chicken stock, Swanson's, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Yes, believe it or not, chicken can taste delicious when marinated and cooked in red wine. Mixing the red wine with onions, mushrooms, and a few choice herbs gives the dish a savory, earthy flavor.

This recipe is essentially a modern update of a classic French dish that was developed more out of necessity than anything else. French farmers of modest means didn’t really have the plump hens that we have now, back in the day, and what hens they had, they mostly had to keep for egg-laying, so they had to figure out a way to make rooster palatable. They had plenty of wine, onions, and mushrooms to work with, so giving the rooster a good lather of all of that and slowly braising it over a smoky wood fire seemed like a good idea. The resulting great flavor was, you could say, a happy accident.

Recipe and photo courtesy of Saveur

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

Quick tip: Leftovers will taste even better the next day!

Sugar, Spice, and Everything Nice

03 October 2015

apple, apple cider, Apple Cider Cake, apple spice, apples, Argo cornstarch, autumn, autumn cake, autumn dessert, bake, baked, baker, bakes, baking, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Breyers Vanilla Bean ice cream, brown sugar, butter, cake, cake recipe, cider, Clabber Girl, College Inn, Cool Whip, dessert, dessert recipe, domino sugar, eat, Eggland's Best eggs, fall, fall cake, fall dessert, food, Gold Medal flour, Granny Smith, Granny Smith apple, Granny Smith apples, granulated sugar, Green Giant, Hershey, home, home recipe, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, Land O Lakes, land o lakes butter, Land O'Lakes, Land O'Lakes butter, McCormick spices, Morton salt, New England, New England Apple Cider Cake, New England cake, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sargento, Strongbow, Strongbow Gold, Strongbow Gold apple cider, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

This New England Apple Cider Cake has all of the great flavors for fall. Apple and cinnamon lovers will go wild! It takes 20 minutes to prep and about an hour to bake. Not only do I make this cake in the fall and winter, but I also enjoy it during the warmer months as well. And really, who wouldn’t?

Mmm, apple and cinnamon… your kitchen will smell really nice when this is in the oven. Of course, this cake tastes really nice, too. And though you have to be careful when and how you use Granny Smith apples, they work beautifully in this recipe. This is a great cake for any occasion – especially for potlucks or family gatherings, as it’s easy to just double the ingredients for a larger crowd!

Recipe and photo courtesy of A Family Feast.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

Quick Tip: I enjoy eating this cake with vanilla bean ice cream.

Learn How To Put A Twist On Classic Comfort Food

03 October 2015

Argo cornstarch, bake, baked, bakes, baking, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell, Campbell's, Campbell's cream of chicken soup, Campbell’s soups, casserole, casserole recipe, cheddar, cheddar cheese, cheese, chicken, chicken casserole, chicken noodle, chicken noodle casserole, chicken noodle soup, chicken noodle soup casserole, chicken recipe, Chiquita, Clabber Girl, College Inn, Cool Whip, cream of chicken, cream of chicken soup, crock pot, Daisy sour cream, dessert, Dole, domino sugar, easy, easy baking, easy casserole, eat, egg noodle, egg noodles, Eggland's Best eggs, food, french fried onion, french fried onions, French onion, French Onion Chicken Noodle Soup Casserole, French's, French's french fried onions, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, home, home recipe, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, noodle, noodles, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, quick, quick baking, quick casserole, recipe, Ritz crackers, Sara Lee, Sargento, simple, simple casserole, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

This French Onion Chicken Noodle Soup Casserole is a simple but filling recipe that makes for good comfort food on a hectic weeknight. It requires just half a dozen ingredients and takes just half an hour to cook. Now, I don’t know about you, but I think a 30-minute meal is the bees knees!

Chicken noodle soup is practically the definition of comfort food – or the definition of comfort itself, for that matter. How many Chicken Soup for the Soul books are there now, 200 or thereabouts? Of course, you don’t want the same thing all the time. This casserole takes the classic yummy flavor of chicken soup and gives it a nice, refreshing twist. The best part is, this recipe works as a great base for any alterations, which you can make easily!

Recipe and photo courtesy of Plain Chicken.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

Quick Tip: Make sure to liberally coat your baking dish with Pam Cooking Spray to avoid sticking.

Easy Tex-Mex Comfort Food

As far as easy comfort food goes, particularly for the cooler months of the year, it’s hard to beat a good, savory soup. This Easy Taco Soup has a hearty flavor to it, and after a bit of prep, the slow cooker does the rest of the work for you.

After making my second batch of spaghetti meat sauce for the season not too long ago, I was looking for something a little different. (Don’t get me wrong; I love the spaghetti sauce recipe that I adapted from what Mother used to make, but I do like to mix things up, and it would be a shame to get bored with something like that.) This soup recipe keeps it really easy and low-hassle, and it has some of that Southwestern flavor in which I like to indulge, now and then.

Recipe and photo courtesy of Simple as That

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

Quick tip: Instead of tortilla chips you could serve this with fresh, homemade bread.

Another Delicious Southern Cake

If you want a fairly easy, delicious cake to bake, but you don’t want to settle for working with a mix, this Louisiana Crunch Cake is a nice choice. It’s a great Southern cake recipe that has become the favorite of so many bakers over the years.

I’m not sure exactly why this is considered a “crunch” cake. Maybe it’s the soft but crisp texture of the coconut? I just know that it is really moist, soft, buttery, and topped with a yummy buttercream glaze. I happen to think that it’s even better than the cake of the same name sold under the Entenmann’s brand. Even people who aren’t big fans of coconut will find plenty to love about this cake, and you don’t exactly have to be a master baker to make it, even though it is 100% from scratch.

Recipe and photo courtesy of Brown Sugar

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

Quick tip: Use a regular or angel food bundt cake pan for this recipe.

Copyright 2017 Tastee Recipe

IMPORTANT DISCLOSURE:

We are often compensated for products we link to. Click here for details.