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December 31, 2016

There’s Nothing Like A 3 Ingredient Crock Pot Recipe To Catch My Attention

31 December 2016
Anna - TasteeRecipe
1 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell's cream of mushroom soup, Campbell’s soups, casserole, chicken breasts, 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, Portobello Mushrooms, 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

Kids are so difficult to feed. They love to eat the junk, the stuff that is bad for them and the stuff that makes you look like a bad parent for feeding them. I do not have children yet, but I have helped raise my siblings (I am much older than them) and I know what it is like to cook a meal with all the love in the world, only to find out that your little picky eater will not even take a bite. It is disappointing and annoying to say the least.

 

Now, I am always looking for Crock Pot meals that are delicious, filling and really have great flavor that I can save for days when I have kids, am tired and they do not want to cooperate with eating adult food. I do not mean just giving them mac and cheese, but giving them something that I like and is easy, and they also enjoy. One of those meals is this crock pot mushroom chicken. Some kids may be opposed to mushrooms because of how they look, but since this is made with cream of mushroom, I promise you once they taste this, they will not put their forks down.

Photo and recipe courtesy of Listotic.

 

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

 

Quick Tip: Add some chicken broth if you want it a little less creamy.

Picture Yourself In Italy Sitting In A Café Enjoying This Italian Beef Sandwich

31 December 2016
Anna - TasteeRecipe
1 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, beef chuck roast, beer, 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, Italian salad dressing mix, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, Kraft Provolone cheese, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, pepperoncini peppers, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, sandwich buns, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Long ago, I visited Italy with my family. We toured the European countries via a cruise and enjoyed every day we were at a port and even at sea. One day, we were in Naples, Italy and we did not have to be on our ship for another two hours. We were a bit bored since we had already seen everything we could within walking distance and were a bit hungry. So, we decided to hit up a new restaurant.

 

As we searched for a place, we looked for something that would not be too filling, but would still be totally delicious. We wanted to save room for dinner that would be on the ship in not a very long time. We found a tiny little sub shop and decided to give it a go. It was the perfect afternoon snack. We ordered an Italian beef sandwich. What was given to us was the juiciest beef I have ever eaten in my life. That beef was placed in a hoagie style roll that was soft with a little bit of a crusty crunch. And it was lathered with fried onions and a sprinkle of cheese. My gosh, it was the best sandwich ever.

Photo and recipe courtesy of The Farmhouse Cooks.

 

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

 

Quick Tip: Add a bit of Tabasco if you love heat.

Here’s A Chocolate Bar You Don’t See Every Day

31 December 2016
Anna - TasteeRecipe
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, buttery rectangular crackers, 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, Hershey’s milk chocolate chips, 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, sweetened condensed milk, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

I remember a while ago being at home, having just given myself a fresh manicure. My nails were wet and I was being so careful of everything I was doing so as not to ruin them. That is when I should have known something would happen. At the very moment I sat down carefully on the couch with a good book, my neighbor Anne burst through my back door with a foil covered plate in her hands. She darted to my counter where she dropped that plate and then ran to me and plopped herself next to me. Without catching her breath, she told me about these amazing new chocolate bars she had made. That is when it happened. Without a moment’s notice, she had her hands in mine, completely smudging my paint.

 

The best part was that she did not notice. She was rambling on and on about these chocolaty, toffee filled, triple layer of goodness bars. They were full of everything delicious that she loved and she just HAD to tell me about them right now. Then she ran over, picked one up and stuck a piece in my mouth. That is when I realized these were worth the ruined manicure.

Photo and recipe courtesy of Pillsbury.

 

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

 

Quick Tip: Try using graham crackers if you’d like!

This Ain’t Just For Thanksgiving, Folks!

31 December 2016
Anna - TasteeRecipe
1 Comment
Argo cornstarch, baby carrots, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, boneless skinless chicken breasts, Borden, box stuffing mix, brown sugar, Campbell's cream of chicken soup, 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 beans, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, low-sodium Swanson chicken broth, 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

I look forward to Thanksgiving year round because of the food. Yes, I am also grateful for many things, but I do not think I am the only one who looks forward to this awesome day because of the amazing food. There are so many dishes that I only get to enjoy once a year on this day so I always love to be extra hungry to make sure I get a chance to enjoy them all. It is hard, though, because there is just too much food and I cannot keep up.

 

That is when I realized, why do I have to wait until Thanksgiving to enjoy this all? I can make little dishes here and there throughout the year to enjoy the deliciousness of Thanksgiving. Some would say that spoils Thanksgiving, but not for me. I would still be just as excited to eat this on Thanksgiving. Now I know Thanksgiving dishes take a while to whip up, which is why the one I am sharing today is a crock pot meal! It is easy to throw together and becomes a delicious meal all in one bowl. It is the perfect reminder of the holidays, while still being a wonderful weeknight meal for the whole family.

Photo and recipe courtesy of The Cozy Cook.

 

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

 

Quick Tip: Stir occasionally and add a bit of water if you feel it is getting dry.

Here’s A Classic Italian Dish With A Twist

31 December 2016
Anna - TasteeRecipe
1 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black beans, 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, flour tortillas, food, Gold Medal flour, granulated sugar, Green Giant, hamburger, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, Kraft Cheddar, land o lakes butter, lasagna, Libby, McCormick spices, mexican lasagna, Monterey Jack cheese, Morton salt, Old El Paso red enchilada sauce, Old El Paso taco seasonin, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, salsa, Sara Lee, Sargento, slow cooker, taco lasagna, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

I love lasagna. It reminds me of the birthday parties when my mom had no idea what to serve the hungry crowd so she would either cater or make her own lasagna. She always said it was cheap to make or buy and easy to serve and totally filling. She did not need to buy sides (unless she really wanted garlic bread) and did not need to buy special plates for this. Regular ol’ paper plates would do and really made her life easier.

 

After some time of making regular lasagna, she tried her luck at other varieties. For a while she was making a plantain lasagna which I must admit, was absolutely delicious. That lasagna was layers of fried plantains, white cheese and ground beef. Man, was it good! After a stint making that, she tried a new kind: Mexican lasagna. This was a delicious, hearty and filling meal of layers of Mexican goodness which turned into what seemed like a lasagna. I will admit, it was probably even better than the classic one she used to make. Loaded with cheese, nachos, ground beef, veggies, queso dip and more, you really cannot go wrong with it. This was the dish I have always wanted but never knew about!

Photo and recipe courtesy of I Heart Nap Time.

 

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

 

Quick Tip: Add any veggies you’d like for this.

Eat Like The French While Enjoying This Sandwich

31 December 2016
Anna - TasteeRecipe
2 Comments
Argo cornstarch, baking powder, baking soda, barilla pasta, bay leaf, beef chuck roast, 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, extra virgin olive oil, food, garlic, 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, low sodium beef broth, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, sandwich, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, worcestershire sauce

My husband and I spent our honeymoon in Paris. We spent two weeks abroad enjoying the culture and everything that the country had to offer. We visited the Eiffel tower, Champs Elysees, Louvre, and all the other gorgeous landmarks of the city. We also went to restaurant after restaurant trying the best food they could serve. We love eating and since we were in one of the biggest food scenes of the world, we knew we had to try lots of it!

 

One of our favorite things to enjoy while we were in the city were the sandwiches. Our personal favorites were the Croque Monsieur and Croque Madame. It is a sandwich of ham and cheese with melted cheese over the top and a creamy béchamel sauce over it. The Croque Madame also had a fried egg over it. Yum yum! But my husband’s favorite sandwich was the French Dip sandwich. It had lots of meat, cheese and a light sauce to give it plenty of flavor. It was such a delicious combination of flavors that was served on crusty white baguette. It was so amazing; we knew we would have to look for it back in the states!

Photo and recipe courtesy of Celebrating Sweets.

 

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

 

Quick Tip: Use any cheese you’d like for this.

This Is So Angelic, You’ll Float Away Into Food Heaven

31 December 2016
Anna - TasteeRecipe
0 Comment
Argo cornstarch, baking powder, baking soda, Barilla Angel hair pasta, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, boneless chicken breasts, Borden, brown sugar, Campbell's cream of mushroom soup, Campbell’s soups, casserole, chicken broth, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, dry white wine, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Italian salad dressing mix, 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, Philadelphia onion & chive 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

Angel chicken was a concept I learned about when I was in Italy about 7 years ago. I was on a cruise through the Mediterranean for about 2 weeks and not only did we try foods from different cultures in the different countries, but the cruise also served food from the respective country we were at for the day. We had stopped in Florence and after a long day of exploring, made it back to the ship to shower and have dinner.

 

When we got to the table, our waiter offered us a new dish of angel chicken. I had no idea what that was, but since everything else did not appeal to me, I figured I would go with the new dish they were offering. When it got to the table, it was a delicious combination of white and pink sauce coating a bed of very thin angel hair spaghetti, then it had a chicken breast on top coated in the sauce as well with a very distinct Italian seasoning. It was really a very delicious and neat experience to have on that ship as their debut dish for the season. The dish was so good, as soon as I got home, it was the first meal I prepared.

Photo and recipe courtesy of Farm Wife Cooks.

 

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

 

Quick Tip: Add chopped broccoli to this dish.

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