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Did You Know You Can Make Mouthwatering Sandwiches In Your Crock Pot?

11 May 2016
jessicafaidley
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baking powder, baking soda, bay leaf, beef brisket, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, broth, Clabber Girl, College Inn beef stock, crock pot, crusty rolls, domino sugar, eat, Eggland's Best eggs, food, french dip slow cooker sandwiches, garlic cloves, Gold Medal flour, Heinz Worcestershire sauce, Johnsonville, kosher salt, Kraft, land o lakes butter, lipton onion soup mix, McCormick spices, Morton salt, recipe, Sweet onion, TruMoo milk, Wesson vegetable oil

Our friends in France deserve a round of applause for their creation of the French dip sandwich. I mean, seriously, this recipe is dripping (literally!) with flavor. I’ve loved French dip sandwiches for as long as I can remember. My mom used to make them all the time for our family as I was growing up.

 

As an adult, I carried on the tradition of making French dip sandwiches for my family. I love these sandwiches but making them is a bit laborious time consuming…until I found this recipe. Instead of standing over a pot, you get to toss all of your ingredients into the slow cooker and walk away. Read a book, go shopping, clean your house; it doesn’t matter because you have dinner simmering in the Crock. Nice, eh?

 

Recipe courtesy of Everyday Good Thinking.

 

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

 

 

Quick Tip: Serve the French dip beef on hoagie buns.

 

A Delicious and Super-Easy Asian Dinner!

05 November 2015
Grace
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Argo cornstarch, asian, Asian cuisine, Asian food, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, boneless, boneless skinless, boneless skinless chicken, Borden, broth, brown sugar, Campbell’s soups, casserole, chicken, chicken broth, chicken recipe, chicken teriyaki, Chinese, Chinese cuisine, Chinese dinner, Chinese food, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Crock-Pot recipe, Crock-Pot slow cooker, crockpot, crockpot recipe, Daisy sour cream, dessert, dinner, Dole, domino sugar, easy, easy recipe, eat, Eggland's Best eggs, entree, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, home, home recipe, Jell-O, Jif peanut butter, Johnsonville, keebler, Kikkoman teriyaki sauce, kosher salt, Kraft, land o lakes butter, Libby, main course, main dish, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, rice, Ritz crackers, Sara Lee, Sargento, simple, simple recipe, skinless, slow cooker, Slow Cooker Chicken Teriyaki, slow cooker recipe, steamed vegetables, Swanson, Swanson chicken broth, Swanson's, teriyaki, teriyaki sauce, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

I am a huge fan of Asian cuisine. I love all the exotic flavors, spicy dishes and the healthy, fresh ingredients. Whenever I come across a new Asian restaurant, I will definitely clear my schedule and step in for a delicious meal. Unfortunately, there are no Asian places nearby where I live. For a long time I was afraid to try and cook anything like this at home – I thought it would be way too complicated. I was so wrong!

Simple to make, yet a tasty flavor vacation: It’s Slow Cooker Chicken Teriyaki. No need to go the takeout route when you can make this at home so easily! It really is amazing, how simple it is to put so many delicious Asian dishes together. Just throw a few things in the slow cooker, cook some rice, steam the veggies you want to use, and you have an easy, tasty full meal.

Recipe courtesy of Six Sisters’ Stuff

 

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Quick tip: This meal isn’t perfect without chopsticks!

You’ll Love the Spice Blend in This–Yummy!

22 October 2015
Grace
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Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, broth, brown sugar, Campbell’s soups, casserole, chicken, chicken breast, chicken broth, chicken stew, chicken thighs, chicken vegetable stew, Chiquita, Clabber Girl, Classico, Classico pasta sauce, Classico roasted garlic pasta sauce, College Inn, cooker, Cool Whip, crock pot, Crock-Pot recipe, Crock-Pot slow cooker, crockpot, crockpot recipe, Daisy sour cream, dessert, dinner, Dole, domino sugar, easy dinner, easy main course, easy stew, eat, Eggland's Best eggs, entree, food, garlic tomato, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, home, home recipe, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, main course, main dish, McCormick spices, Morton salt, olive oil, Pam Cooking Spray, pasta sauce, Pepperidge Farm, Philadelphia cream cheese, Pompeian, Pompeian olive oil, Powdered sugar, recipe, Ritz crackers, roasted garlic pasta sauce, roasted garlic tomato sauce, Sara Lee, Sargento, simple dinner, simple main course, simple stew, slow, slow cooked recipe, slow cooker, Slow Cooker Chicken Vegetable Stew, slow cooker recipe, slow-cooked, soup, stew, Swanson, Swanson chicken broth, Swanson's, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, vegetable, Vlasic, Wesson vegetable oil, whipped topping

A good stew can work wonders for your palate and your stomach on a cold night. This Slow Cooker Chicken Vegetable Stew has a great blend of veggies, herbs, and spices (including rosemary, thyme, and sage) to excite your taste buds and warm you up just right. It’s one of my all-time favorites that I like to cook all winter long!

 

Normally, when I think of stew, I think of something beef-based, but I have to say, this chicken-based stew recipe really hit the spot. It didn’t hurt, either, that it was such an easy recipe, thanks to the Crock-Pot, and the aroma while it was cooking was a feast for the senses just by itself. As-is, the recipe makes four to six servings, though I think that you could expand it without too much difficulty, provided that your slow cooker of choice has the room for it.

Recipe and photo courtesy of Jeanette’s Healthy Living

 

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Quick tip: Leftovers make a delicious lunch the next day!

Chicken Alfredo, the Cajun Way!

20 October 2015
Grace
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alfredo, alfredo recipe, Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, boneless chicken, boneless chicken breast, boneless skinless chicken, Borden, broth, brown sugar, cajun, cajun alfredo, Cajun Chicken Alfredo, Cajun cuisine, Cajun food, Cajun recipe, Cajun seasoning, Campbell’s soups, casserole, chicken, chicken alfredo, chicken breast, chicken broth, chicken recipe, Chiquita, Clabber Girl, College Inn, Cool Whip, Creole seasoning, crock pot, Daisy sour cream, Deep South, dessert, dinner, Dole, domino sugar, easy, easy Cajun recipe, easy recipe, eat, Eggland's Best eggs, entree, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, home, home recipe, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, Louisiana, main course, main dish, McCormick spices, Morton salt, olive oil, one-pot, one-pot dinner, one-pot meal, Pam Cooking Spray, pasta, pasta recipe, Pepperidge Farm, Philadelphia cream cheese, Pompeian, Pompeian olive oil, Powdered sugar, quick, quick Cajun recipe, quick recipe, recipe, Ritz crackers, Sara Lee, Sargento, simple, simple Cajun recipe, simple recipe, slow cooker, South, Southern, Southern cuisine, Southern food, Swanson, Swanson chicken broth, Swanson's, Thorn Apple Valley, Toll House, Tony Chachere, Tony Chachere's, Tony Chachere's Creole Seasoning, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

It may not be your typical chicken alfredo recipe, but this Cajun Chicken Alfredo is delicious. It contains just the right amount of spice to wake up the flavor a bit, but the spice is nicely balanced with half and half, so that even people very sensitive to spice will have no trouble enjoying this recipe. I do love Cajun recipes of all types, but ones like these are especially good for midweek nights when you want something really quick and need to keep cleanup to a minimum. I wouldn’t call this traditional alfredo, but it is certainly a yummy one-pot meal!

 

I must say I hesitated for a while when I came across this recipe. I do enjoy Chicken Alfredo as much as I do cajun seasoning, but had never thought of combining the two. Turns out it was a great idea!

Recipe and photo courtesy of The Recipe Critic

 

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Quick tip: Use your favorite pasta noodles and cheese for this dish.

A Classic, Yummy Meat Pie–In Easy Casserole Form

01 October 2015
Grace
0 Comment
Argo cornstarch, bacon, bacon cheddar, Bacon Cheddar Biscuit topping, bake, baked, bakes, baking, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, biscuit, biscuit topping, biscuits, black pepper, Bob's Red Mill, Borden, broth, brown sugar, butter, Campbell’s soups, casserole, casserole recipe, cheddar, chicken, chicken broth, chicken pot pie, Chicken Pot Pie Casserole, chicken recipe, Chiquita, Clabber Girl, College Inn, comfort, comfort food, Cool Whip, crock pot, Daisy sour cream, dessert, dinner, Dole, domino sugar, eat, Eggland's Best eggs, entree, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, home, home recipe, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, Land O Lakes, land o lakes butter, Land O'Lakes, Land O'Lakes butter, Libby, main course, main dish, Marie Callender, Marie Callender's, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, pot pie, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Swanson, Swanson chicken broth, Swanson's, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Casseroles are great for convenience, and chicken pot pie is classic, soothing comfort food, particularly during the cooler months. This Chicken Pot Pie brings together convenience and comfort nicely, and it even sports a savory Bacon Cheddar Biscuit topping to make the dish out-of-this-world delicious! Who could resist all these beautiful flavors in such an easy-to-cook form!

 

I’ve always liked chicken pot pie, though I’ve always had to go for the top of the line Marie Callender’s ones if I settled for store-bought, and even those are kind of lean, for how much you pay for them. This casserole is much more filling than the usual store-bought options, not to mention being in a bit more of a family-friendly form and having a nice upgrade over the usual basic crust.

Recipe and photo courtesy of Chocolate Moosey

 

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Quick tip: Use a Dutch oven or other large pot and a 2-quart casserole dish or 9″ x 9″ baking pan for this recipe.

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