Tastee Recipe November 19, 2015 - Tastee Recipe

Don’t Monkey Around With This Pull-Apart Masterpiece

19 November 2015

Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, bundt pan, Campbell’s soups, casserole, Chiquita, cinnamon, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Food Network, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, monkey bread, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Sticky Bread, sugar, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

One of the simplest ways to hit your sweet spot, Monkey Bread is a classic that won’t last long on your kitchen counter tops. Already portioned into gooey biscuits of delight, I dare you to eat just one! We all know that’s never going to happen… So, for your own good, invite a few friends over when you’re making this!

Those rolls of biscuits in your grocer’s refrigerated section are calling to your creativity. Also known as “Sticky Bread,” and “African Coffee Cake,” the term “Monkey Bread,” is a mystery, but who cares? Certainly not your mouth, when you nosh on this moist and sugary slice of heaven. I love making this for breakfast when I want to serve something extra special. But it also makes a great dessert for those family gatherings, where you have a large crowd to feed.

Recipe and photo courtesy of The Food Network

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Quick tip: You’ll need a 10-inch, non stick Bundt pan for this recipe.

This Dish Invites the Heart of Italy Right Into Your Kitchen

19 November 2015

Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chicken Parm, chicken parmesan, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Food Network, Giada de Laurentiis, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Italian food, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

You’ve probably seen dozens of different recipes for this dish – maybe you’ve even tried several of them yourself, but I doubt you have made one as delicious as what I’m about to present here! Food Network’s darling and Italiano extraordinaire, Giada De Laurentiis is the only person to show you how to make the most authentic, cheesy Chicken Parmesan you can imagine.

Of course, if you’re not skimping on the chicken, there’s no way you can use a canned sauce. The recipe calls for a basic tomato sauce, that’s easy to make. The chicken is basted with fresh herbs, like rosemary, thyme, and parsley, that invoke the flavors of Italy, straight to your dinner table. Keep in mind the serving size is for 4 people, so if you have a big family, you may want to double the recipe. Or maybe you’ll want to double it for 4, too, because everyone will go for seconds!

Recipe and photo courtesy of The Food Network

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Quick tip: This dish pairs well with bright and fruity red wines.

A New Twist on a Veggie Kids Normally Won’t Eat

19 November 2015

Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Brussels sprouts, Campbell’s soups, Carmelized, Carmelized Onions, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Pistachios, Powdered sugar, recipe, red wine vinegar, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Anything that has the world “caramel” and “nuts” in it, is a dead giveaway for delish. And that’s just the type of flavor these caramelized brussels sprouts, with pistachios, invoke. This recipe has a serious yum factor! It’s something most people don’t expect when they’re eating vegetables, and that’s one of the reasons these little things will surprise you in the most pleasant way.

Once you pop these little balls of flavor into your mouth, you’ll be wondering why they have such a bad rap! The sprouts are infused with butter and a rich nutty flavor, that is set off by the sweetness of the sugar and caramelized onions. The recipe is easy, and better yet, it’s under 300 calories, so you can truly indulge. Make these as a beautiful side dish, or eat it all for a tasty lunch!

Recipe and photo courtesy of AllRecipes

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Quick tip: Try adding a touch of chili powder!

This Southern Chicken Sandwich Packs a Punch and Pleases the Palate

19 November 2015

Argo cornstarch, bacon, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chicken Sandwich, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, dijon, Dole, domino sugar, eat, Eggland's Best eggs, food, Game Day Food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Honey Dijon Chicken, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, Ranch chicken, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Some things in life just never change. For example; there’s nothing better than simple comfort food, with a twist. Skip the burgers, and go for these melty, mustard infused chicken sandwiches! They’re simply delicious, and a win all around. They have been a crazy success in my house, and even the pickiest of eaters have basically licked their plates clean!

Why not decide on something a little healthier on game day, rather than chicken and wings? These ranch chicken sandwiches are topped with thick cut, crisp bacon and melted cheddar cheese. They’ll have the whole family saying please, please, please! You can make these on the grill, or in a skillet. The recipe serves up to 8 people… that is, if no-one dives for seconds! I wouldn’t count on having leftovers for lunch the next day, unless you decide to make a double batch!

Recipe and photo courtesy of The Food Network

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Quick tip: Use your favorite cheese instead of cheddar.

An Original Take on This Classic Breakfast Pie

19 November 2015

Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, Breakfast Quiche, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, eggs, Fontina, food, Food Network, Gold Medal flour, granulated sugar, Green Giant, Gruyere, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Potato Quiche, Powdered sugar, quiche, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

When you hear the word “Quiche,” most people think of a fluffy egg pie, with a crispy crust. This recipe takes it to a whole new level by incorporating the buttery crunch of fried potatoes. Now you can have all your breakfast goodies, packed into one piping hot spot!

Although many fear messing up a quiche, it is actually on the simpler side of recipes. It’s easy to make, and it preserves fabulously. This quiche substitutes thinly sliced potatoes (I recommend a mandolin if you have one), that line the pie pan, rather than your usual pastry crust. The only hard part about this recipe is waiting to bite into the robust flavors. Quiches require patience. This recipe yields 6-8 servings, and takes about 90 minutes from start to finish. No doubt the results will have you tacking this to your favorite recipe list!

Recipe and photo courtesy of The Food Network

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Quick tip: If you have leftover veggies in the fridge, add them in!

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