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beef broth

This German Goulash Is Grandpa Hans-Approved!

11 December 2017
Anna - TasteeRecipe
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Argo cornstarch, baking powder, baking soda, barilla pasta, beef broth, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, boneless beef chuck, Borden, brown sugar, Campbell’s soups, caraway seeds, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, dried marjoram, eat, Eggland's Best eggs, food, fresh parsley, garlic, German goulash, Gold Medal all-purpose flour, 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, onions, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, red bell peppers, Ritz crackers, Sara Lee, Sargento, slow cooker, sweet paprika, Thorn Apple Valley, Toll House, tomato paste, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, white wine

This Goulash Is Pure Perfection On A Plate!

My parents live next to a wonderful old man called Hans; or Grandpa Hans, as we have called him ever since I was just a little girl. He is one of the kindest, most fun people I’ve ever known and we spent so many afternoons at his house when my parents were still at work. Hans’ wife had passed away before we moved to the neighborhood and he never remarried, so he always said he really enjoyed our company.

Hans is an awesome cook – I’m not sure if he had had to learn since his wife died or if he was always the main chef in the family. He often invited my parents, sister and I for dinner, and we made so many memories listening to his stories about Germany, and also the various places he had traveled over the years.

Hans often made his stupendous German goulash that isn’t at all like the American version. German goulash is made of beef chuck, instead of ground beef like we’re used to. It is super flavorful and I honestly think it’s the perfect meal for any occasion. I like serving it over mashed potatoes but you could serve it with rice or noodles, if preferred.

 

 

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Quick Tip: This recipe makes 6 servings.

Are You Going To Serve This Amazing Side Dish At Your Family Dinner?

02 October 2017
Anna - TasteeRecipe
0 Comment
Argo cornstarch, bacon green bean casserole, baking powder, baking soda, barilla pasta, beef broth, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, Borden heavy cream, 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, french fried onions, frozen French green beans, garlic puree, 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, Land O Lakes salted butter, Libby, Mac and Cheese Blend Shredded Cheese, McCormick spices, minced garlic, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, thick cut bacon, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, Yellow onion

This Is Just The Way My Mother Always Made This Casserole

It’s a funny thing, about food. On one hand, you want to try all these delicious-looking, new recipes that will bring you flavors from different countries and cultures. On the other hand, there are some recipes you never ever want to change; the ones that your mother or grandmother used to make, the ones that seem to be so perfect as they are. Just like this one. This awesome bacon and green bean casserole is almost identical to my mother’s recipe.

There’s something about this classic Thanksgiving side dish that is so comforting. Maybe it’s the familiar flavors that make you feel like home, or maybe it’s just the fact that this is so beautifully creamy and we’re used to having it during the holidays.

Whatever it is, it makes me want to serve this year after year – even though I always search for all the new and modern alternatives first! To me this casserole is enough to make any meal a festive occasion. Which is kind of funny, since there are no fancy ingredients involved.

 

 

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Quick Tip: While this is typically a holiday side dish, it would make a nice weeknight meal served with homemade dinner rolls.

This Soup Is Good For Your Belly And Easy On Your Wallet!

21 September 2017
Anna - TasteeRecipe
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andouille sausage, Argo cornstarch, baking powder, baking soda, barilla pasta, beef and cabbage soup, beef bouillon granules, beef broth, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, cabbage, Campbell’s soups, carrots, casserole, celery, Chiquita, Clabber Girl, College Inn, Cool Whip, corn kernels, crock pot, Daisy sour cream, dessert, diced tomatoes, Dole, domino sugar, eat, Eggland's Best eggs, food, garlic, Gold Medal flour, granular Splenda, granulated sugar, Green Giant, ground beef, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, onion, 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

Straight From Grandma’s Recipe Box To Your Dinner Rotation

Oh how I love these cooler days, with a little bit of rain and the fresh winds blowing after a long, hot summer! The change in weather makes me want to make changes in my diet, too – and I gotta tell ya, my mirror kind of agrees with me… What is it about the BBQ season that shrinks all my clothes? I didn’t have that many steaks with creamy potato salad, or ice creams, or s’mores, did I..?

Whatever happened during these past months is history now! I don’t want to go on a diet to lose weight, but I thought it wouldn’t hurt to add some tasty, lean soups into our dinner rotation. That way you could kind of accidentally lose a couple of pounds, right?

This soup, though, would be in my dinner rotation even if I wasn’t concerned about my weight. You see, this has been one of my favorite recipes ever since my grandma made this for us, when we were little. She always used rather fatty sausages for this, but if you’d like to keep this low-calorie, choose lean ground beef or turkey – or don’t add meat at all!

 

 

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Quick Tip: Choose low-sodium broth for a healthier option.

Aunt Annie’s Secret Beef Pot Pie Recipe – We’re Sharing It With You!

18 September 2017
Anna - TasteeRecipe
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, beef broth, beef pot pie, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, carrots, 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 all-purpose flour, Gold Medal flour, granulated sugar, Green Giant, green peas, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, land o lakes unsalted butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, sirloin steak, slow cooker, steak pot pie with homemade crust, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Beautifully Tender Beef With Flaky, Homemade Crust – Pot Pie Doesn’t Get Any Better Than This!

Today, the number one task on my to-do list is this delicious pot pie! I’ve made this for years, hardly changing a thing because I honestly think this steak pot pie is perfect as is. It’s creamy, juicy and flavorful, and the wonderful flaky homemade crust is out of this world. If you want to, you can opt for homemade broth, too!

Even though I hardly tweak this recipe, sometimes I like to add more veggies. If I happen to have leftover steamed veggies from our latest meal, I’m hiding them in this pot pie to give it even more flavor.

This recipe makes about 6 to 8 servings, depending on how you serve it (and how hungry your family members are), but make sure you have enough for seconds! It’s not uncommon to see people having 3rd helpings of this… If you don’t particularly like beef, you could switch it to leftover chicken or pulled pork and you’d still get an amazing meal for your family.

 

 

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Quick Tip: You can also make this pie with a single crust on top of the filling. In that case, freeze the other crust for later.

This Hearty Stew Is Mountain-Moving Delicious!

29 July 2017
Anna - TasteeRecipe
0 Comment
Argo cornstarch, baby carrots, baking powder, baking soda, barilla pasta, bay leaf, beef broth, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, celery stalks, Chiquita, chunky beef stew, 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, onion, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, potatoes, Powdered sugar, recipe, red wine, Ritz crackers, round steak, Sara Lee, Sargento, slow cooker, sweet potatoes, Thorn Apple Valley, Toll House, tomato paste, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, worcestershire sauce

The Way To A Man’s Heart? This Recipe, Right Here

Here’s a one pot meal ya’ll are going to love! I always enjoy stews like this – first of all, because they’re so extremely tasty. And second, because the cleanup is a breeze!

I honestly think it’s a blessing for everyone when you don’t have to bring out all your pots and pans to feed your family. As you let all of the ingredients simmer together in one dish, it makes the flavors even more delightful and you won’t need to add anything fancy. In fact, you’ll probably have most of these ingredients at hand, right now!

This stew is a great way to add some veggies into your picky eater’s diet. My little one does not like celery at all, but he never complains when I serve this for dinner. I honestly think all the flavors have combined so nicely that he doesn’t even realize there’s celery in it! But, of course, you could omit that if you’re not a fan.

 

 

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Quick Tip: Omit the red wine, if you’d like.

See How Easily You Can Make This Extra Tender Pot Roast!

17 July 2017
Anna - TasteeRecipe
26 Comments
Argo cornstarch, baking powder, baking soda, barilla pasta, beef broth, Bertolli extra-virgin olive oil, Bertolli Olive Oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, carrots, casserole, celery, 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, onions, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, pot roast, Powdered sugar, recipe, Ritz crackers, roast beef, Sara Lee, Sargento, slow cooker, slow cooker pot roast, Thorn Apple Valley, Thyme, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, worcestershire sauce

This Really Melts In Your Mouth

I still remember it like it was yesterday. The first time my mother-in-law came over for dinner! I was terrified and excited at the same time. Excited, because she is such a wonderful person and I couldn’t wait to see what she thought of our new home. Terrified, because she is also an excellent cook, and I didn’t want to look bad serving her a mediocre, homemade meal. Nope, it had to be something special. I turned to my husband and asked what her mother’s favorite dish was.

Of course, right then and there I realized it had been a mistake. Her favorite dish turned out to be pot roast, and I had never managed to cook it the way it’s supposed to be done. It had always turned out kind of dry, or just plain and tasteless for me.

Fortunately, I had two whole weeks to practice before her visit. I must have made pot roast 3 times during that time! But it was well worth it, since I finally ended up with this amazing recipe. The dinner was a huge success and my mother-in-law really liked this pot roast. I’m sure you will, too!

 

 

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Quick Tip: Serve with garlic mashed potatoes.

 

Pot Roast So Tender, You Don’t Need Your Dentures To Eat It!

30 June 2017
Anna - TasteeRecipe
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, beef broth, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, carrots, casserole, Chiquita, chuck roast, Clabber Girl, coconut oil, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, 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, McCormick spices, Morton salt, onion, Pam Cooking Spray, parsnips, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, slow cooker pot roast, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

I Don’t Know Anyone Who Doesn’t Enjoy A Good Pot Roast

If you were to ask anyone in my family, they would tell you it’s one of their favorite meals. I remember my mother making a roast every weekend. Walking into our house, when you could smell the savory flavors wafting through the front door… The thought alone still makes my mouth water! So many of my most precious childhood memories are related to family meals.

One of the best things about making a pot roast is how easy it is, even if you’re not very confident of your cooking skills. Just bring out your crock pot, a chuck roast, and your favorite vegetables –  I like to add carrots, potatoes, and onions. Put everything into the crock pot and set it to low. Within a few hours, you have a complete meal ready to devour!

And if, for some strange reason, you should feel like you’re getting a little bored of the dish – just use different veggies on the side and your dinner will have fresh new flavors again. Although, I must say I have never known anyone grow tired of pot roast! Even my picky eaters gobble it up so fast that I hardly get a bite of it myself.

 

 

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

Quick Tip: Use pork instead of beef roast, if you’d like!

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