• Entree
  • Dessert
  • Side Dish
  • Appetizer

Tag

gourmet

Classic American Meal Gets A French Twist – You’re Gonna Wanna Try This!

23 September 2015
Grace
0 Comment
Argo cornstarch, au-gratin, baking powder, baking soda, barilla pasta, beef, beef broth, beef recipe, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, bread crumbs, breadcrumbs, brown sugar, cabernet sauvignon, Campbell’s soups, casserole, cheese, Cheesy, Chiquita, Clabber Girl, College Inn, comfort food, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, entree, extra virgin olive oil, food, French, French onion, French onion soup, French Onion Soup Stuffed Meatloaf, Gallo Family, Gallo Family cabernet sauvignon, Gold Medal flour, gourmet, gourmet comfort food, gourmet meatloaf, gourmet meatloaf recipe, granulated sugar, gratin, Green Giant, ground beef, ground beef recipe, Hershey, Hodgkin’s Mill, home, home recipe, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, lean ground beef, Libby, main course, main dish, McCormick spices, meatloaf, meatloaf au gratin, meatloaf recipe, Morton salt, olive oil, onion soup, onion soup stuffed meatloaf, onion stuffed meatloaf, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Pompeian, Pompeian extra virgin olive oil, Pompeian olive oil, Powdered sugar, Progresso, Progresso bread crumbs, recipe, red wine, Ritz crackers, Sara Lee, Sargento, slow cooker, stuffed meatloaf, Swanson, Swanson beef broth, Swanson's, Swanson's beef broth, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

This French Onion Soup Stuffed Meatloaf recipe is about as far from boring as you can get, for a ground beef-based main course! It’s basically meatloaf au gratin and a rich onion soup rolled into one really hearty recipe – filling enough for a big family meal but gourmet enough to serve for company.

 

If you and your family think that meatloaf generally equals “blah” or “boring,” you’ll be in for a pleasant surprise if you give this recipe a try. It’s loaded with cheese and savory flavor and manages to be gourmet and hearty comfort food at the same time. With carefully chosen side dishes you can turn this into a festive meal – and your guest will think you have secretly hired a chef!

 

Recipe and photo courtesy of Cupcakes & Kale Chips

 

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

 

Quick Tip: Use ground turkey in place of ground beef for a healthier version if you prefer.

I Bet You Haven’t Had Steak Quite THIS Good–WOW!

22 August 2015
Grace
0 Comment
beef, beef recipe, bourbon, Bourbon Cream Mushroom Sauce, bourbon whiskey, cream sauce, dinner, dry white wine, Duck Pond, Duck Pond Pinot Gris, Duck Pond wine, entree, French's, French's mustard, French's original yellow mustard, gourmet, home, home gourmet, home recipe, Kikkoman, Kikkoman soy sauce, Land O Lakes, Land O'Lakes, Land O'Lakes butter, Lea & Perrins, Lea & Perrins worcestershire, Lea & Perrins Worcestershire Sauce, Lea and Perrins, main course, Maker's Mark, Maker's Mark bourbon, marinade, marinated, marinated steak, Marinated Steak With Bourbon Cream Mushroom Sauce, marinating, marination, mushroom cream sauce, mushroom sauce, mustard, New York strip, New York strip steak, Pinot Grigio, Pompeian, Pompeian extra virgin olive oil, Pompeian olive oil, recipe, ribeye, ribeye steak, sauce, sauvignon blanc, soy, soy sauce, steak, steak recipe, steaks, strip steak, tender steak, unoaked Chardonnay, white wine, worcestershire, worcestershire sauce, yellow mustard

Boy, steaks are really out-of-this-world awesome, done this way!  This Marinated Steak With Bourbon Cream Mushroom Sauce combines two great recipes to produce a dish that is undeniably restaurant-grade gourmet.  And once you have given the marinade some time to work its magic, it doesn’t take very long to cook.

 

I love a good steak now and then (who doesn’t?), love my creamy sauces, and occasionally like a nip of that brown liquor called bourbon (it is awesome in mint juleps, by the way).  This deliciousness combined all three, and it had been a while since I had any juicy beef, so how could I possibly resist?  I have to say, I was already expecting something good and got something even better…so much YUM! It won’t be long ’til I make these again for my family!

 

Main recipe and photo courtesy of  Savory Spice Rack; marinade courtesy of LuuvBunny at Food.com.

 

GO TO NEXT PAGE FOR INGREDIENTS, DIRECTIONS, AND FURTHER COMMENTS

 

Quick tip: Marinade the stakes the night before for best results.

A Classic Creole Dish, Made Easy And Lightning Quick? Sign Me Up!

07 August 2015
Grace
0 Comment
cajun, chicken broth, comfort food, cooking, creole, creole jambalaya, Deep South, Deep South cuisine, Deep South food, easy, easy jambalaya, easy recipe, fast, food, gourmet, home recipe, jambalaya, Louisiana, Louisiana cuisine, Louisiana food, Louisiana Hot Sauce, New Orleans, New Orleans cuisine, New Orleans food, New Orleans jambalaya, Pompeian, Pompeian extra virgin olive oil, Pompeian olive oil, potluck, potluck meal, potluck party, quick, quick jambalaya, quick recipe, recipe, Southern, Swanson, Swanson's, Swanson's chicken broth, Tabasco, tailgate, tailgate food, tailgating, Tony Chachere, Tony Chachere seasoning, Tony Chachere's, Tony Chachere's Original Creole Seasoning

So many Creole and Cajun dishes make for great comfort food, but they are all really complicated and take forever, right? WRONG! With this Creole Jambalaya recipe, you can bring all of the savory, rich flavors of Louisiana into your home in under an hour. It’s great and easy enough for a warm, everyday family dinner but also a fantastic idea for your next tailgate or potluck!

Though I don’t think that the Gulf Coast is quite as different from the rest of Mississippi as some people say, there is no denying that that proximity to New Orleans has had an effect on the locals’ food choices. Though I live a good bit north of the Coast now, after a few rainy days in this small college town, such as we have had here recently, my Deep South roots really come out in some of my comfort food cravings. I have so many fond memories of Mother slaving over a richly aromatic seafood gumbo…even on a summer day, when it was storming outside, I loved to curl up under a blanket with a full bowl of gumbo and feast on its delightful smells and beautifully mixed, spicy Louisiana flavors.

I didn’t really feel up to a full day in the kitchen, though, and let’s face it:  making a good gumbo can be really hard and time-consuming. Thankfully, there are recipes like this delicious Creole jambalaya that can be made in under an hour and still offer all of that uniquely comforting, gourmet New Orleans-style Deep South flavor to your dinner table in under an hour. (I ate plenty of jambalaya growing up, too.)

 

Original Recipe Gimme Some Oven

 

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

 

Quick tip: If possible, use fresh shrimp for this dish. It makes all the difference!

Facebook

Archives

Pages

  • HOME
  • TERMS OF USE
  • PRIVACY POLICY
  • CURATION POLICY
  • DMCA POLICY
  • CONTACT US
Copyright 2017 Tastee Recipe

IMPORTANT DISCLOSURE:

We are often compensated for products we link to. Click here for details.