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artichokes

That Ooey-Gooey Goodness Takes This Fall Vegetable To a Whole New Level Of Amazing

04 November 2017
Anna - TasteeRecipe
0 Comment
Argo cornstarch, artichokes, baked artichokes, 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, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, garlic powder, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Italian seasoning, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, panko bread crumbs, parmesan, Parmesan artichokes, parmesan cheese, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, sea salt, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

My Favorite Holiday Side Dish!

If you are anything like me you have probably never even entertained the thought of eating artichokes.

I mean, I’ve had them pickled before and in hot dips but never have I ever an entire dish from artichokes… until now. Folks, this recipe is seriously amazing. You take a can of artichokes, prepare according to the recipe directions which can be found on the next page, and bake to perfection. What comes out of the oven is a heavenly dish that tastes like a dream come true. Who knew?

I really like making these Parmesan baked artichokes as a side dish when company is visiting. The presentation of the food looks amazing. Everyone is always impressed when I bring out this dish. And we all love that incredible, gooey cheese, don’t we?

So, g’head, try something new and exciting and bake up your own batch of these savory artichokes. Enjoy!

 

 

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

Quick Tip: If you’d like a bit of something extra, try serving chipotle ranch dressing with these.

Caprese Meets Casserole and You’re the Taste Tester!

26 March 2016
Grace
1 Comment
artichokes, caprese, Caprese Lasagna, Half and Half, Hood, Kraft cheese, Kraft parmesan cheese, Perdue chicken, Philadelphia cream cheese, Sun-dried tomatoes, White chicken lasagna

Everyone knows how to make a lasagna, but what if we flipped the switch and added some creamy goodness, to the mix?

If you’ve ever been a fan of creamy, cheesy, Chicken Alfredo (please don’t ask me, it’s embarrassing what I would do for some at any moment) than THIS is your dish!

This feeds plenty for a family, and is pretty filling, so think light, if you want to serve up dessert afterwards.

I served this with a side of crusty garlic bread, because I couldn’t resist!

I’d also consider adding a simple side salad (Caesar is the best).

This recipe takes about 25 minutes and serves 6-8 people, so there’s plenty to go around!

My husband added a little bit of bacon to the top, and it was phenomenal (but he can be strange) 😉

I also sprinkled fresh basil all over the top, as I love the aroma it leaves on my hands.

Our friends at The Cookie Rookie had this to say about this recipe:

“Where there’s cheese, there should be basil.  That’s another fact.  Fresh basil for sure.  Oh and tomatoes.  It doesn’t matter what type of tomatoes, but they always go well with cheese and basil.  Sun-dried tomatoes, roma tomatoes, cherry tomatoes…yep.  Any will work.  Like I said, it’s just a fact.”

Recipe and photo courtesy of Cookie Rookie

 

GO TO THE NEXT PAGE FOR INGREDIENTS, DIRECTIONS & FURTHER COMMENTS

 

 

 

 

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