Tastee Recipe November 24, 2015 - Tastee Recipe

A New Way To Jazz And Mash Up Your Potatoes!

24 November 2015

Argo cornstarch, bacon potato, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, 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, 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, potato casserole, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, twice-baked, twice-baked potato, twice-baked potato casserole, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Sure, mash potatoes are a staple for almost any dinner, but why not try something new, while still sticking to that beloved potato dish on the table? This recipe takes everything we love about a creamy and crispy twice baked potato, and puts it in a casserole, for everyone to share!

This recipe calls for a lot of dairy, so be careful if you have any lactose intolerant guests. You can also add to the recipe, by sprinkling the top of the casserole with some of the left over bacon bits, some parsley, and chives. This dish calls for a lot of potatoes. It’s a large casserole, and serves up to 16 people, generously. That shouldn’t be a problem, though, even if you’re not trying to feed a large crowd. It is so delicious you’re going to want to have plenty of leftovers!

Recipe and photo courtesy of The Food Network

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Quick tip: You can substitute a pepper jack, or jalapeno cheese to spice up the dish a little.

Pears Paired With Cranberry Make for a Surprising Treat!!

24 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, Chiquita, Clabber Girl, College Inn, Cool Whip, Creme Fraiche, 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, Pear Cranberry Tart, Pear Tart, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, Upside down pear tart, Upside down tart, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Not every dessert has to be about chocolate or cream cheese frosting! Using the light and sugary flavors of festival fruits, can be just as satisfying, and perhaps less guiltifying, than the normal dessert fare. The pear and cranberry are practically drowning in oozy caramel on this tart. The crystallized ginger pairs well with the dry sweetness of the pears, and the tartness of the cranberries. You can serve this with creme fraiche, if you so choose, but whipped cream works fine too.

This tart tastes great served warm – especially if you keep the portion size small and add a small scoop of vanilla ice cream on the side! But if you decide to serve it chilled, turn it out and chill it without the pan. The tart will release lots of liquid, but later it will re-absorb it. You can easily make this ahead and serve it when you’re ready.

Recipe and photo courtesy of The Food Network

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Quick tip: You can substitute a pre-made pie crust for this recipe.

So Warming and Hearty – Sweet!

24 November 2015

Argo cornstarch, baking powder, baking soda, barilla pasta, bean, Bertolli extra-virgin olive oil, black, black bean, black bean & sweet potato, Black Bean & Sweet Potato Chili, black bean and sweet potato, Black Bean and Sweet Potato Chili, black beans, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, chicken stock, chili, chili recipe, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, entree, extra virgin olive oil, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, home, hot sauce, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, Louisiana, Louisiana Hot Sauce, main course, main dish, McCormick spices, Morton salt, olive oil, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Pompeian, Pompeian extra virgin olive oil, potato, potatoes, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Swanson, Swanson chicken stock, Swanson's, sweet, sweet potato, sweet potatoes, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, vegetable stock, vegetarian, Vlasic, Wesson vegetable oil, whipped topping

There’s little better than a nice bowl of chili to warm you up on a cold day. This recipe is a bit non-traditional, but it is satisfying and rather quick and easy to put together. I could eat chili most any time of year, though many people like to save it for the colder months. As often as I cook chili, though, I am on the lookout for creative variations on the traditional recipe, and this is a nice one.

Here’s what our friends over at Domesticate Me had to say about this amazing chili:

I’m pleased to report that this chili is a vegan wonder, but you can easily beef things up with any type of meat you have handy. I’ve made it at least four times over the past few weeks with different fillings, and it never disappoints. Try simmering it with top round steak, ground turkey, shredded chicken, lightly browned chorizo or some spicy chicken sausage. (The Dude really lost his cool over the chicken sausage version.) Feel free to get creative.

Recipe and photo courtesy of Domesticate Me

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Quick tip: Adjust the amount of chili powder and crushed red pepper to your taste.

This Green Bundle has a Sweet and Smoky Surprise

24 November 2015

almonds, Argo cornstarch, bacon, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, Bertolli Olive Oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, cayenne pepper, 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 beans, Green Beans Almonds, Green Beans Bacon, 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, Powdered sugar, prunes, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thanksgiving Green Beans, Thanksgiving side dish, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Big family dinner coming up? I bet you know what your entree is going to be, but have you decided on the side dish yet? Most people go for a typical green-bean casserole for a nice and easy side dish, but why not spice it up, and pre-portion out individual, cutely wrapped, servings? It’s a stylish alternative to the classic recipe.

The beans are blanched, so they still retain the majority of their nutrients and flavor. Tucked beneath the crisp, smoky bacon, is a sweet prune, melded to the bean stocks by a creamy almond butter. It’s all the flavors of a typical green bean side dish, but laced together elegantly. This is such an easy way to turn a basic side dish into a show stopper – you’ll wow your dinner guest for sure, when you bring these out!

Recipe and photo courtesy of Elle Decor

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Quick tip: Choose turkey bacon for a leaner option.

A Fresh Take on a Classic Leftover Snack

24 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, 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, Leftover Sandwich, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, stuffing, Thanksgiving Leftovers, Thanksgiving Sandwich, Thorn Apple Valley, Toll House, TruMoo milk, Turkey Sandwich, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

For many people, the day after Thanksgiving, is when the true feast happens. I for one. adore turkey leftover sandwiches – that’s one of the reasons I cook a whole turkey a few times a year. I have found the most amazing recipe for the turkey itself, but I am always looking for new recipes for those tasty sandwiches! This grilled turkey goodness, comes with it’s own dipping gravy.

Like a French Au Jus sandwich, this delicious smoky and sweet leftover sandwich, can now be dipped in a thick well seasoned gravy. A true Frankenstein of your turkey feast, it has all the flavors wrapped up in between two slices of buttery grilled bread. I’m telling you, friends – this sandwich alone is worth going through the cooking of the turkey! It is so flavorful and juicy, it basically melts in your mouth before you even realize you took a bite.

Recipe and photo courtesy of Serious Eats

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Quick tip: Use whole grain bread for a healthier option.

The Perfect Way To Season That Bird, and a Gravy With a Sweet Side, to Boot!

24 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, carrots, casserole, celery, Chiquita, Clabber Girl, College Inn, Cool Whip, cranberries, Cranberry Gravy, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal all-purpose flour, Gold Medal flour, granulated sugar, gravy, Green Giant, Herb Turkey, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Oregano, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, progresso chicken broth, recipe, Ritz crackers, Rosemary, sage, Sara Lee, Sargento, slow cooker, Sweet Gravy, Thorn Apple Valley, Thyme, Toll House, TruMoo milk, turkey, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

There are so many ways to cook a turkey, that sometimes the simpler ways are overlooked. Fresh meat, savory green herbs of all types, and a redefined sweet gravy, make this a reinvention of a true classic. Whether you’re making this for America’s big day of binging, some other special occasion or just simply because you want a nice meal, it’s a recipe you’re going to hold on to for the rest of your life.

The recipe feeds about 12 people, and introduces fresh herbs like: sage, thyme, and rosemary, tucked under a crisp skin. The gravy is a new take on an old classic, incorporating hints of cranberry, and other sweet seasonal flavors. If you don’t have a yearly turkey recipe already, adopting this one, will set you apart, every year. I make turkey a few times, year round, mostly because this recipe is so incredibly delicious that I can’t always wait until the big day!

Recipe and photo courtesy of Betty Crocker

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Quick tip: The leftovers make mind blowing sandwiches with that incredible cranberry gravy!

How Can Sweet Potatoes Get Any Sweeter? I’ll Tell You How!

24 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, 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, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Slow Cooker Sweet Potato, sweet potato, Sweet Potato Applesauce, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

I make stuffed turkey a few times year round. Why wait until the holidays to eat something so delicious? The one issue I have with it is how I can manage to cook a nice side dish without too much of a hassle. My days are busy, and when the turkey is in the oven I need a side dish that I can whip up easily. Why slave away over hot pots, when you can roast this sweet potato side dish in a slow-cooker? If you’re not a fan of the usual marshmallow topping, or perhaps you want a fresh, healthier alternative, than this recipe is right up your alley!

When your oven is stuffed with turkey, this slow-cooker side can save the day! You can even prep this the night before, and simply turn it on 20 minutes before the turkey is done. This recipe calls for sweet potato, but you can substitute yams, and any type of nut, you choose. This is a no-frills, delicious country side-dish, that goes perfect with any holiday feast!

Recipe and photo courtesy of Betty Crocker

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Quick tip: You can use any type of nuts in this recipe, but you can also use country seasonings like oats, or pumpkin seeds, as well.

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