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A Fantastically Elegant Meal

06 October 2015
Grace
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Argo cornstarch, baking powder, baking soda, barilla pasta, beef stock, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, butter, Campbell’s soups, casserole, cheese, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, dijon, Dijon mustard, dinner, Dole, domino sugar, eat, Eggland's Best eggs, entree, food, French, French onion, French Onion Pork Chops, Gold Medal flour, granulated sugar, Green Giant, Grey Poupon, Grey Poupon Dijon mustard, 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, McCormick spices, Morton salt, mustard, olive oil, onion, onions, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Pompeian, Pompeian olive oil, pork, pork chop, pork chops, pork dinner, pork dish, pork recipe, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Swanson, Swanson beef stock, Swanson low-sodium beef stock, Swanson's, sweet onions, Swiss cheese, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

I think that there might be about as many ways to make great pork chops as to make a tasty chicken dish. This recipe involves a bit of stove-top cooking and a bit of baking in the oven to yield a dish that is savory, earthy, moist, and with just the right amount of soft tartness to draw out the other flavors. This French Onion Pork Chop recipe is a relatively quick and simple way to bring a gourmet meal to your dinner table. It’s great savory flavor, ready in under an hour.

 

One of my dear cousins is so in love with this dish that he always calls me before he travels to meet us. I can hear it over the phone that he wants to ask me to make this for dinner, but he’s too embarrassed to do so… Until I ask if there’s a favorite dish he’d like to have while visiting us. It’s always this one!

Recipe and photo courtesy of Kudos Kitchen

 

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Quick tip: If you’re not too fond of Swiss cheese, use your favorite cheese instead!

A Classic Casserole With a Nice Upgrade

05 October 2015
Grace
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Argo cornstarch, autumn, autumn recipe, bacon, bacon-topped, Bacon-Topped Green Bean Casserole, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, butter, Campbell’s soups, casserole, casserole recipe, Chiquita, Christmas, Christmas casserole, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fall, fall recipe, food, Gold Medal flour, granulated sugar, green bean, green bean casserole, green beans, Green Giant, Hershey, Hodgkin’s Mill, holiday, holiday casserole, holidays, 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, McCormick spices, Morton salt, mushroom, mushrooms, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thanksgiving, Thanksgiving casserole, Thanksgiving recipe, Thorn Apple Valley, Toll House, TruMoo milk, tyson, upgraded green bean casserole, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

This isn’t your grandmother’s recipe, but this Bacon-Topped Green Bean Casserole will be at least as well received at any gathering. It takes 40 minutes of prep and bakes in half an hour – now, that’s what I call a breeze! Make it right away, or chill until you are ready. I think that I have seen some version of green bean casserole show up at most every formal Easter, Thanksgiving, or Christmas meal to which I have ever been. Though it was usually good, I more often than not thought that it would be much better with an upgrade. Well, this is the upgrade. Yum!

 

I was hard pressed on whether to call this a side dish or a main course; in the end, I suppose it is still a side, albeit a rather hearty one. Being able to chill everything for a day or so before final baking, if necessary, makes it really convenient if you are organizing a large meal that requires plenty of advanced prep and planning.

Recipe and photo courtesy of Better Homes & Gardens

 

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Quick tip: To make this ahead, transfer crumbled bacon, green bean mixture, and sauce to separate airtight containers. Cover; chill for up to 24 hours. Then bake according to cooking instructions.

My, This Cake Looks Heavenly!

05 October 2015
Grace
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almond, almond cake, Almond Cream Cake, almonds, Argo cornstarch, bake, baked, baker, bakes, baking, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, butter, buttery, cake, cake flour, cake recipe, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, cream cake, cream cake recipe, creamy, crock pot, Daisy sour cream, dessert, dessert recipe, Dole, domino sugar, eat, Eggland's Best eggs, 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, light, McCormick spices, moist, Morton salt, nut, nutty, 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, white cake

This Almond Cream Cake has a lovely light and velvety texture and is really moist and creamy. It’s paired beautifully with a homemade cooked and whipped frosting and is sure to be well received at any gathering. I do love the taste of almonds in my sweets. It’s such a nice complement to the taste of cream and sugar. This cake really has a rich flavor, yet it manages to be so light and moist, too… just heavenly, in my opinion.

 

There is a TON of frosting involved – which, in my opinion, is a good thing!However, if you’d prefer a thinner frosting layer you can simply just halve the ingredients for that one. That’s really a matter of personal preference, though. I loved the flavor of the cake and I could eat on frosting alone, so no amount is too much for me…

Recipe and photo courtesy of Tastes of Lizzy T’s

 

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Quick tip: If you’d like a thinner layer of frosting, halve the frosting ingredients.

An Easy-Cheesy Meat Pie–Yum!

04 October 2015
Grace
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Argo cornstarch, bake, baked, bakes, baking, baking powder, baking soda, barilla pasta, beef, beef recipe, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, burger, Campbell’s soups, casserole, cheddar, cheese, cheeseburger, cheeseburger pie, Cheesy, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, dinner, Dole, domino sugar, easy, Easy Cheeseburger Pie, easy dinner, eat, Eggland's Best eggs, entree, food, Gold Medal flour, granulated sugar, Green Giant, ground beef, ground beef recipe, Hershey, Hodgkin’s Mill, home, home recipe, Immaculate Baking Company, Immaculate Baking Company Pancake & Waffle Mix, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, main course, main dish, McCormick spices, meat pie, Morton salt, Pam Cooking Spray, pancake & waffle mix, pancake mix, Pepperidge Farm, Philadelphia cream cheese, pie, Powdered sugar, quick, quick dinner, quick recipe, recipe, Ritz crackers, Sara Lee, Sargento, simple, simple recipe, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, waffle mix, Wesson vegetable oil, whipped topping

This Easy Cheeseburger Pie is another quick, easy, and yummy main dish for those hectic midweek nights (or whenever you don’t feel like spending too much time in the kitchen). Seven ingredients, maybe 20 minutes of prep, 25 minutes in the oven, and it’s done! We all know what it’s like, feeling busy and run down but still needing something decent to put together for dinner. This four-step recipe is about as easy as it gets, and it’s rather hearty and filling.

 

This is also one of the easiest recipes for whenever you need to cook for a larger crowd! Just double or even triple the ingredients to make a nice dish for your next family gathering. There will be plenty of people begging for the recipe, so make sure you bring it with you!

Recipe and photo courtesy of Goodies & Yum x Immaculate Baking

 

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Quick tip: You can use your favorite cheese if you’re not fond of cheddar.

A Healthy, Yummy Twist on Tater Tots

04 October 2015
Grace
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Argo cornstarch, bake, baked, bakes, baking, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, bread crumbs, breadcrumbs, brown sugar, Campbell’s soups, casserole, cheddar, cheddar cheese, cheese, Cheesy, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, easy, easy party food, easy recipe, easy side, eat, Eggland's Best eggs, expandable, 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, McCormick spices, Morton salt, Pam Cooking Spray, party food, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, Progresso, Progresso Italian bread crumbs, quick, quick party food, quick recipe, quick side, recipe, Ritz crackers, Sara Lee, Sargento, side, side dish, simple, simple recipe, simple side, slow cooker, tailgate, tailgate food, tailgate party, tailgating, tater tot alternative, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, versatile, Vlasic, Wesson vegetable oil, whipped topping, zucchini, zucchini recipe, Zucchini Tots

Tater tots make for a nice side option for a lot of meals, but if you want something similar but healthier, or if you just want to mix things up a bit, these Zucchini Tater Tots are a good option, and you only need five ingredients (plus a bit of salt and pepper) to make them.

 

I know that it isn’t properly zucchini season anymore, but I still have a soft spot for this vegetable and like to make good use of it when I can. It will take 45 minutes max to put this together, and with a food processor, you can speed it up a lot more, as these zucchini tots only take about 18 minutes to bake. In addition to being a good, healthy side dish, they also make for great party or tailgate food and taste good even at room temperature.

Recipe and photo courtesy of The Two Bite Club

 

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Quick tip: Grate the zucchini into a clean dish towel – this will help you wring all the excess fluid!

A Quick-Baking Cake For Autumn

04 October 2015
Grace
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Argo cornstarch, bake, baked, baker, bakes, baking, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, butter, cake, cake recipe, Campbell’s soups, casserole, Chiquita, cinnamon, cinnamon cream cheese frosting, Clabber Girl, College Inn, Cool Whip, cream cheese, cream cheese frosting, crock pot, Daisy sour cream, dessert, dessert recipe, Dole, domino sugar, easy, easy from scratch, easy from-scratch cake, eat, Eggland's Best eggs, food, from scratch, 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, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia, Philadelphia brand, Philadelphia cream cheese, Powdered sugar, pumpkin, Pumpkin Spice Cake, quick, quick baking, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, spice cake, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

If you are in a pumpkin dessert sort of mood but want to go in something other than the pumpkin pie direction, this Pumpkin Spice Cake recipe is a good option. It’s moist, buttery, and not too difficult to put together, despite being entirely from scratch. I do enjoy the flavor of pumpkin now and then, but there’s only so much in the way of pumpkin pie and pumpkin soup that I can handle in any short period of time. Throwing it into a cake, especially such a moist and spicy cake, makes for a nice alternative.

 

There have been times when I’ve been pulling my hair, trying to find a great cake recipe to make a nice dessert for a family dinner. I’ve tried them all – chocolate, yellow cake, with and without frosting… All very nice and tasty, but it wasn’t until I tried this cake that I knew I had hit the jackpot!

Recipe and photo courtesy of Divas Can Cook

 

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Quick tip: This cake tastes even better the next day!

Such Savory, Earthy Deliciousness!

03 October 2015
Grace
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Argo cornstarch, bacon, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, braise, braised, braised chicken, brown sugar, butter, Campbell’s soups, casserole, chicken, chicken recipe, chicken stock, Chiquita, Clabber Girl, classic braise, classic French, classic French recipe, classic recipe, College Inn, Cool Whip, Coq au Vin, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, entree, food, French, French recipe, 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 butter, Libby, main course, main dish, marinate, marinated, marinated chicken, McCormick spices, Morton salt, olive oil, onion, onions, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, pinot noir, Pompeian, Pompeian olive oil, Powdered sugar, recipe, red wine, Ritz crackers, Sara Lee, Sargento, slow cooker, Swanson, Swanson chicken stock, Swanson's, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Yes, believe it or not, chicken can taste delicious when marinated and cooked in red wine. Mixing the red wine with onions, mushrooms, and a few choice herbs gives the dish a savory, earthy flavor.

 

This recipe is essentially a modern update of a classic French dish that was developed more out of necessity than anything else. French farmers of modest means didn’t really have the plump hens that we have now, back in the day, and what hens they had, they mostly had to keep for egg-laying, so they had to figure out a way to make rooster palatable. They had plenty of wine, onions, and mushrooms to work with, so giving the rooster a good lather of all of that and slowly braising it over a smoky wood fire seemed like a good idea. The resulting great flavor was, you could say, a happy accident.

Recipe and photo courtesy of Saveur

 

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Quick tip: Leftovers will taste even better the next day!

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