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beer

You Won’t Believe What’s In The Batter!

18 October 2017
Anna - TasteeRecipe
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, 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, deep fried green beans, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, fresh green beans, 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, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Could I Please Have These Scrumptious Green Beans For Every Meal, For The Rest Of The Year?

I have always liked green beans, so over the years I’ve prepared them in a gazillion different ways. My husband wasn’t a big fan when we were just married but he has learned to like them as much as I do – thanks to all these yummy recipes. There’s a lot more you can do with green beans than just steam them or make a casserole!

One of my most recent favorites is this recipe from Making Memories With Your Kids. First you dip these green pieces of goodness into this incredible batter, and then you fry them in oil until they are golden brown and beautifully crispy. Doesn’t that sound absolutely delicious!

What totally surprised me, though, was the ingredient list. I mean, who would have thought you could get such amazing results, using beer in the batter? I actually don’t like beer but it made these green beans taste absolutely delightful!

Recipe and image courtesy of Making Memories With Your Kids.

 

 

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Quick Tip: These beans are great as a snack with aioli, but you could also serve these as a side to pretty much any entree.

Crack Open A Cold One And Turn It Into This Tasty Loaf

06 October 2017
Anna - TasteeRecipe
1 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, beer, beer bread, 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 all-purpose flour, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, honey, 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, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Better Than My Mother’s Recipe – Just Don’t Tell Her I Said That!

To be honest with you, I didn’t think there was such a thing as an easy homemade bread. I thought they all required a lot of kneading, trying to get the dough to rise and all that kind of stuff. For me, that sounds a little scary. I’m not a very experienced baker and I hate wasting ingredients, so I would often just stick to store-bought bread.

But this was a recipe I just couldn’t resist! Personally, I’m not a beer drinker but my husband enjoys a cold one every now and then, especially paired with good food. I have tried adding beer to some dishes (for example stews) and they turned out very tasty, so I really wanted to give this one a go.

The bread looked amazing with the crunchy top, and I have to say that honey butter was incredible! I still don’t drink beer but I loved the flavor of this bread, and since it was so easy to make, I bet we will be having this often at our house.

 

 

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Quick Tip: Instead of the honey butter, try serving this with apricot jam.

Slowly Cooked To Perfection, This Meal Will Make Your Head Spin!

11 January 2017
Anna - TasteeRecipe
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, bay leaf, beer, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, cabbage, Campbell’s soups, carrots, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, Corned Beef, corned beef brisket, crock pot, Daisy sour cream, dessert, Dijon mustard, 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, mayonnaise, McCormick spices, Morton salt, onion, Pam Cooking Spray, pearl barley, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, slow cooker corned beef, Swanson low sodium beef broth, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

This Dish Makes Me Want To Move To Ireland

When the winter brings on the colder temperatures, I always notice a change in my favorite recipes.

Of course there are some dishes I love year round, but there are seasonal favorites, too – in the summer I love to use fresh berries and fruits to make special desserts, and the fall is the perfect pie making season. Winter always makes me crave those spicy, steaming hot soups and stews, as well as slow cooked meat.

There’s nothing better than this lovely corned beef that has been cooking to perfection in the crock pot for several hours! Served with cabbage and pearl barley, as well as the most delicious sauce ever, you’ll get a meal that will keep you warm through the cold winter night. This dish is all about the pure flavors and it doesn’t need much seasoning, but you can always spice it up if you’d like.

 

 

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Quick Tip: Don’t forget to discard the bay leaf before serving.

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.

 

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

There’s Big Flavor In Your Little Crock Pot

03 May 2016
jessicafaidley
0 Comment
baking powder, baking soda, beer, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Campbell's cream of mushroom soup, Clabber Girl, crock pot, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, Johnsonville, kosher salt, Kraft, land o lakes butter, Lipton's onion soup mix, McCormick spices, Morton salt, mushroom beef roast, mushrooms, recipe, rib roast, slow cooker, sunday dinner, TruMoo milk, Wesson vegetable oil

Raise your hand if you if you enjoy a good old fashioned beef roast? Ok, that’s probably everyone in the room. Now, imagine smothering your juicy beef roast in a savory mushroom gravy. Sounds delicious, right? Of course it does! This recipe will teach you how to put a yummy spin on a traditional meal that you and your family are going to literally, “eat right up!”

 

Using a French onion soup packet, bring the succulent factor of this one-pot meal to a whole new level. Not only does the beef taste amazing, it’s fall apart tender. Onions, mushrooms, and a savory, juicy beef roast make for the perfect Sunday dinner!

 

Recipe courtesy of All Recipes.

 

PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS.

 

 

Quick Tip: Even though the recipe doesn’t clal for it, add in a can of cream of mushroom soup mix for a creamier sauce. This is what I did and ate the beef over egg noodles as sort of a stroghanoff.

 

Southern-Style Appetizer Deliciousness!

13 August 2015
Grace
0 Comment
appetizer, Argo cornstarch, baking powder, baking soda, barilla pasta, beer, beer-battered, beer-battered onion rings, 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, crab boil, crock pot, Daisy sour cream, deep fat fryer, deep fried, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, football, football food, football party, fried, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, home, home recipe, hot sauce, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, Louisiana, Louisiana Hot Sauce, McCormick spices, Morton salt, Old Bay, onion rings, onions, Pacifico, Pacifico beer, Pacifico Clara, Pam Cooking Spray, party appetizer, party food, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, seafood seasoning, slow cooker, Southern, Southern appetizer, Southern Beer-Battered Onion Rings, Southern food, Southern recipe, tailgate, tailgate food, tailgating, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, Zatarain's

I Had to Slap Myself to Keep From Eating a Whole Plate of These

These Southern Beer-Battered Onion Rings are all kinds of deep-fried delicious!  They make for a great at-home snack. Deep-fried food may not be the healthiest in the world, to say the least, but it is hard to beat that rich, savory flavor.

The beer batter and seasoning really send this recipe over the top.  I whole-heartedly recommend it. And as long as you’re not eating deep-fried dishes every single day, you’ll be fine! These onion rings will make you everyone’s favorite chef at your next game night or a dinner party. And if you really want to make an impression? Make your favorite spicy dip to go with these! I promise you, they’ll be gone in minutes so make sure you grab some for yourself before it’s too late!

But you don’t have to worry even if they’re all gone. These are so easy to make, you can whip up another batch while your guests are waiting!

Recipe and photo courtesy of  Melissa’s Southern Style Kitchen.

 

 

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Quick tip: Double the batch – you won’t regret it!

This Snickers IceBox Cake Is Out Of This World!

27 July 2015
Grace
0 Comment
bacon, beef, beer, breakfast, cake, cheese, chicken, chocolate, cooking, cookware, cream cheese, dinner, gastro, ice cream, lunch, parmesan, pecan, pie, recipe, seafood, snickers, supper, walnut, wine

Hands up, everyone, if you like Snickers! Two hands up right here, because I could not imagine my life without it. When I was a kid I used to hate Snickers. I’m not exactly sure why; I did love all kinds of chocolate but Snickers just was something I couldn’t stand. But you know when you grow up, your taste buds kind of grow up, too! These days I grab a Snickers 9 times out of 10, if I’m going to get a chocolate bar in the first place.

So trying this recipe was an absolute must for me. How can you go wrong with Snickers ice-cream bars made into a cake! You can’t, honestly. This is also surprisingly easy for such a complex looking and tasting dessert. It presents itself really well for your next summer party or backyard family BBQ. Your guests wont believe you made it! Especially if you eat it all before they even arrive…

 

Original Recipe SugarDishMe

 

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Quick Tip: Use a hot knife to slice the cake!

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