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frozen peas and carrots

Forget About Takeout And Make This Classic Asian Dish At Home!

01 January 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, 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, frozen peas and carrots, 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, sesame oil, skinless chicken breasts, slow cooker, soy sauce, teriyaki sauce, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, white rice

Fried rice has been a staple item in my household for many years. It is something that my grandma cooked long ago when she did not know what to serve us for lunch and something my mom also made when she was stumped for a good dinner. They also made this regularly due to the fact that they could use up leftover rice, eggs and any protein that was left lying around in the fridge. They really hated letting anything go to waste so this was the best option next to throwing it all away!

 

Nowadays, I find myself making the same thing they used to do. Whether I am stumped for a new recipe to cook up for dinner, am being lazy and do not want to spend a long time cooking over the stove or just want to use up leftovers, I know I can count on this recipe to get me a good, nutritious and delicious meal on my table in no time. This dish is one of my husband’s new favorites as well and now I do not make it only when I have leftovers, but when he really craves it. It is yummy and fun to eat all in one bowl!

Photo and recipe courtesy of Life in the Lofthouse.

 

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

 

Quick Tip: Use day old, or very cold rice to make this.

Make Great Chinese Food in Your Own Kitchen with a Super Simple Recipe for Chicken Fried Rice

17 June 2016
jessicafaidley
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, brown sugar, canola oil, chicken, Chicken Fried Rice, Clabber Girl, College Inn, Cool Whip, domino sugar, eat, egg beaters original, Eggland's Best eggs, food, frozen peas and carrots, garlic powder, Gold Medal flour, granulated sugar, Green Giant, Hershey, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, lachoy water chestnuts, land o lakes butter, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sargento, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, white rice

I’ve always assumed that great Chinese meals were only available at Chinese restaurants.  I knew that was silly of me and I really just needed to learn a little about this unfamiliar cooking style.  The opportunity dropped into my lap when my son showed me this recipe online and asked if I could make it for dinner.

 

It may be a small step, but just learning to make this basic, simple to prepare chicken fried rice feels like a much bigger step to me.  I can’t wait to expand my recipe box with other new, exotic dishes!

 

Recipe is courtesy of LaChoy.

 

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

 

 

 

Quick Tip: Refrigerate your cooked white rice before adding to your skillet or wok.

 

A Creamy Velvety Baked Dish That Puts a New Spin on a Classic Soup

08 December 2015
Grace
1 Comment
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 less-sodium condensed cream of mushroom soup, Campbell's less-sodium cream of chicken soup, Campbell’s soups, carrots, casserole, chicken noodle, chicken noodle casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, Cream Mushroom, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, egg noodles, Eggland's Best eggs, food, frozen peas and carrots, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Italian breadcrumbs, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, Kraft Cheddar cheese, land o lakes butter, land o lakes unsalted butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, parmesan cheese, peas, 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

Everyone knows chicken noodle soup warms the soul, but it really ignites a fire when you bake it in a cheesy casserole, with a butter crunch topping.

One of the best things about this recipe, is that it can be prepared ahead of time, so if you’re a busy bee, fear not – just pop it in the oven when you’re ready! This dish serves 8 and is so easy to make, you’ll find yourself wanting to rinse and repeat again and again. Here’s what our friends over at 12 Tomatoes had to say about this dish:

Chicken noodle soup is the quintessential American comfort food and somehow always manages to make us feel better, whether we’re under the weather or just had a rough day. While we love the traditional soup, we’re more a fan of hearty casseroles, so turning this dish into a smooth and cheesy baked meal was a no-brainer!

I have to agree… I’ve always liked chicken noodle soup and I think it’s one of the most comforting meals on the planet. However, there’s just that extra something about casseroles and baked meals! Even when you think it’s impossible to improve a recipe – just turn it into a casserole and it’ll taste twice as good!

Recipe and photo courtesy of 12 Tomatoes.

 

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

Quick tip: Use your favorite noodles for this casserole.

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