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carrots

This Recipe Makes A GREAT Addition To Your Dinner Rotation!

28 December 2017
Anna - TasteeRecipe
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Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, carrot rice loaf, carrots, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, eggs, food, Gold Medal flour, granulated sugar, grated cheese, 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, Powdered sugar, recipe, rice, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, vegetable oil, Vlasic, Wesson vegetable oil, whipped topping

Everyone Should Know How To Make This Meal!

Do you ever get the feeling you’ve made ALL your recipes a thousand times already, and you just don’t want to make any of them, ever again?

Well, I do, and apparently my kids feel the same way, too… I have taught them to be grateful and appreciate everything they have, including a warm meal every day. But I totally understand that they roll their eyes, when they find out we’re having some form of chicken and noodles for the third time in two weeks. So lately, I’ve been on the lookout for easy weeknight dinner recipes that would be both, healthy and inexpensive.

This traditional carrot rice loaf recipe from Lois’ wonderful blog Stuffed At The Gill’s is pretty awesome! This would make a tasty side dish but it is rich in protein, so you could just as well serve it as the main dish, too.

I have been looking for healthier dinner ideas that would get me back on track, after all this holiday meal craziness. This carrot rice loaf is something I plan on making very often, over the next few weeks! Big thanks to Lois for sharing this!

Visit Lois’ blog Stuffed At The Gill’s for more, yummy recipes!

 

 

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Quick Tip: Use your favorite kind of cheese for this!

This Savory, Old-Fashioned Soup Is Like A Hug From Your Favorite Person

28 December 2017
Anna - TasteeRecipe
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Argo cornstarch, bacon, 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, carrots, casserole, cayenne pepper, celery, chicken broth, 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, onion, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, potato cheddar bacon soup, potatoes, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, shredded cheddar cheese, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Warm Yourself Up With A Soup Your Granny Used To Make!

It’s getting cold here up North! With a couple of pretty bad snow storms and below zero temperatures I have been thinking of moving my whole family to the Caribbean islands, or any place where flip flops are the only shoes you’ll ever need. But since it’s virtually impossible to make such a move at this point, I’ve had to settle for easier ways to keep warm.

And, you know, it’s not that bad to enjoy a bowl of hearty soup inside the house, by the fire, and watch the snowfall. Especially when you have a recipe as delicious as this one! It’s a potato soup with cheddar and bacon – very similar to the one my grandmother used to make, and I think it’s perfect for this time of year. Not that you couldn’t eat it in the middle of the summer, too!

Even if you already have a great potato soup recipe, I recommend giving this one a try. It is far better than any other soup I’ve had, and every time I make this my family gobbles it up faster than you could imagine.

 

 

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Quick Tip: Use turkey bacon for a leaner option.

The Gravy Really Maximizes The Flavor Of This Classic Dish!

11 December 2017
Anna - TasteeRecipe
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Argo cornstarch, baking powder, baking soda, barilla pasta, beef stock, 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, dry red wine, eat, Eggland's Best eggs, food, garlic, Gold Medal flour, granulated sugar, Green Giant, Guinness, Guinness gravy, Herbes de Provence, 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 wine gravy, Ritz crackers, roast, roast beef and gravy, Rosemary, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Thyme, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

We Cracked The Code! This Is The Most Amazing Way To Cook Roast Beef

I had an awesome roast beef recipe that I used to make for Sunday supper, once a month. It was a recipe my aunt gave me years ago; she said she had found it in an old cook book and thought it was scrumptious. And it really was – I thought it was the best EVER and there’s no way anything could ever top that one. But then our neighbors invited us over for dinner.

Kristen, my neighbor, had made roast beef with baked potatoes and as soon as we stepped in, the aromas nearly swept me off my feet. I asked her if she had a family recipe for it but she kind of just shrugged and said; “No, I just found this one online.”

The meal was out-of-this-world amazing and I’m not even ashamed to say I forced her to give me the recipe immediately. She was more than happy to do so and, of course, I immediately saved it in my stash of favorites when I got back home.

 

 

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Quick Tip: The alcohol in the gravy will burn off as it cooks!

This Soup Is Loaded With Delectable Autumn Vegetables

16 October 2017
Anna - TasteeRecipe
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Allspice, Argo cornstarch, autumn soup, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, Bertolli Olive Oil, black pepper, Bob's Red Mill, Borden, brown sugar, butternut squash, Campbell’s soups, carrots, casserole, cayenne pepper, chicken broth, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, diced tomatoes, Dole, domino sugar, eat, Eggland's Best eggs, food, fresh thyme, garlic, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kale leaves, 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, vegetable broth, vegetable soup, Vlasic, Wesson vegetable oil, whipped topping

Love, Love, LOVE This Soup!

Here up North we are starting to feel the weather change for the colder. Most people say they wouldn’t want the summer to end, but this is my favorite time of year. I love the colder months – the weather gives me a great excuse to cook all of my favorite soups and stews. Not that I can’t make them year round, but I do think fall and winter make these particular meals taste extra delicious!

I’m glad that my whole family enjoys these kind of recipes; we’re having soup about three times a week now! I’ve collected a bunch of super delicious recipes over the years and this vegetable soup is one of them. I like to make a double batch of this – it keeps well in the fridge for a few days (in my opinion, it only gets better) and everyone is going for seconds, anyway!

I’ve tried several veggie soup recipes in the past but the combination of these vegetables is just perfect, if you ask me. The soup is flavorful without any meat at all, but of course you could add some if you’d like. I bet this would taste amazing with some chicken in it, too.

 

 

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Quick Tip: This recipe makes 6 servings. Maybe less, if you love it as much as I do!

This Is How You Should Have Always Made Ham And Potato Soup

12 October 2017
Anna - TasteeRecipe
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Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, Borden heavy cream, brown sugar, Campbell’s soups, carrots, casserole, celery, Chiquita, Clabber Girl, College Inn, Cool Whip, corn, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, ham, ham and potato soup, ham stock, 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, Ritz crackers, Sara Lee, Sargento, slow cooker, swanson vegetable broth, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

For Decades, This Has Been The Best Method! Have You Tried It Yet?

When the weather is getting colder, I bring out my secret stash of soup recipes! Actually, it’s not really “secret” – but I rarely make soups during the summer so when I go back to my soup recipe box again, it’s like finding a hidden treasure, haha! This ham and potato soup recipe has been my number one favorite for a long time, and there’s a reason for it!

There is one very important ingredient in this recipe, and I believe it’s the thing that sets this soup apart from others. I’m pretty sure my great-grandparents were making soup this way – too bad I don’t have a time machine so that I could go back and see it! What I do know is that this cooking method will make almost any ingredients taste heavenly, and you don’t need any kind of special seasonings for this.

All you need is a little bit of extra time – or if you’d like, you could do as I do and make this ahead so you have everything prepared when you’re ready to make this soup.

 

 

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Quick Tip: If you have lots of extra ham stock, freeze it in an ice cube tray!

Attention, Folks! This Chowder Is As Good As It Gets!

04 October 2017
Anna - TasteeRecipe
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Argo cornstarch, 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, carrots, casserole, chicken stock, Chiquita, Clabber Girl, 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, ham, ham potato corn chowder, Hershey, Hodgkin’s Mill, Italian seasoning, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, milk, Morton salt, onion, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, potatoes, 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, whole kernel corn

In Less Than 30 Minutes, You Could Be Stuffing Your Face With This Mouth-Watering Meal

When it comes to weeknight meals, the quicker and easier I can make them, the better. With all the hassle going on in our lives; school, work, hobbies and voluntary work, there’s no way I can stand by the stove for two hours every single day of the week.

Don’t get me wrong – I enjoy cooking a hearty meal for my family, but it’s just not a very realistic idea to try and do something like that every weeknight! Weekends are a whole different deal. That’s when we all gather together to cook and eat, and I don’t care how much time I spend in the kitchen then.

But on weeknights I enjoy recipes like this one here! A delicious, savory chowder with basic ingredients you can almost always find in your pantry. In half an hour you’ll be serving your family this wonderful comfort food, and you can only dream of having leftovers!

 

 

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Quick Tip: Serve with homemade dinner rolls.

This Soup Is Cheap But It Will Make You Feel Like A Rockefeller!

03 October 2017
Anna - TasteeRecipe
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, bread, brown sugar, Campbell’s soups, carrots, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, dried split peas, eat, Eggland's Best eggs, food, garlic, 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, onion, Pam Cooking Spray, pea soup with croutons, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, smoked paprika, thick cut bacon, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, vegetable stock, Vlasic, Wesson vegetable oil, whipped topping

My Mother Always Said This Poor Man’s Meal Is Fit For A King!

Is there anything more comforting than a big, hot bowl of your favorite soup on a cold and rainy day? I don’t think so! That’s why I tend to make this delicious split pea soup almost every week when we get to the colder months of the year. This makes such a wonderful lunch or dinner, and I guarantee you’re going to want a second serving.

This soup is perfect for anyone who is trying to keep an eye on their grocery bill. The ingredients are super inexpensive and you can get them year ’round, wherever you are! If you’d like a vegetarian version, you don’t have to add the crumbled bacon and you can use vegetable stock.

I prefer adding the bacon along with the croutons, when I serve this for dinner. But if I’m serving this for lunch or an appetizer, I usually go with the veggie version. I like to use whole-wheat bread for the croutons, but any stale bread will do! A little bit of sour cream will make the serving fancy enough for anyone!

 

 

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Quick Tip: To make this vegetarian, omit the bacon and use vegetable stock.

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