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Hodgkin’s Mill

Enjoy This Classic Baked Macaroni and Cheese Goodness With This Recipe That Will Remind You of Home

21 December 2016
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, 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, Kraft cheese, land o lakes butter, Libby, mac and cheese, macaroni, macaroni and cheese, McCormick spices, Morton salt, Mueller's macaroni, 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

I am one of those people who think that when you put cheese in any average dish, it will transform into at least something tolerable or something completely superb. Yes, I am a cheese person! I put cheese in almost everything, which is why one of my favorite home-cooked meals is Macaroni and Cheese.

 

If you were to attend one of our family reunions, you would notice one of my parents’ most favorite ways of embarrassing me is telling everyone about my childhood misbehavior. They will start with how chubby a kid I was and then end it with a tale of how they used to bribe me into going to school by promising Macaroni and Cheese for dinner. With the way I am able to eat half of a baking pan, I have to grudgingly agree that it might be true.

Photo courtesy of Kelley Chisholm and recipe courtesy of Tablespoon.Com.

 

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Quick Tip: Serve with buttered or garlic bread.

You’ll Hit the Jackpot With This Crock-Pot Roast Pork

21 December 2016
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, crockpot pork roast, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, garlic, 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, pork roast, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, soy sauce, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

In today’s fast paced lifestyle, we usually need easy-to-cook meals. But there are times when we can actually do more when we do not rush with our tasks. Crockpot is the perfect solution to such a predicament because we are given ample time to finish our tasks while our meal is cooking slowly in peace.

 

I have a friend who fell in love with crockpot recipes because of her lifestyle. She loves it so much that they’re all that she cooks. I remember her showing me a notebook with several crockpot recipes; recipes she was able to experiment on. She’s a single mom to the cutest 3-year-old boy and works two jobs. But while both of her jobs are online, they always require her full attention. I guess crockpots really are perfect for her. She was able to manage her tasks better in between cooking more than when she was rushing with food preparation.

Photo and recipe courtesy of Food.Com.

 

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Quick Tip: Even if this recipe uses crockpot, check your roast regularly.

You’re Still ‘IN’ With This Old-Fashioned Chocolate Cake

21 December 2016
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, chocolate cake, chocolate dessert, Clabber Girl, cocoa powder, 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, Hershey's cocoa, Hodgkin’s Mill, instant coffee granules, 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, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Nothing beats the classic. I always say this whenever I get addicted to new dessert recipes and new dessert trends. I remember that doughnut place a couple of blocks away from our house. When I was a kid, it was the only doughnut place in town. Its specialty was its chocolate covered doughnut that melted in the mouth. If you ask me, even with all the commercial doughnuts invading foodland, nothing can beat the one it offers.

 

I feel the same with every food that I grew up with and learned to love all those years. The classics will always be the best, most especially when it comes to cakes. As someone who has tasted hundreds or probably thousands of different cakes in her years of existence, I declare that nothing can beat the old-fashioned chocolate cake that still gives that distinct taste that reminds you of your childhood and a noisy afternoon in the kitchen of the home you grew up in.

Photo courtesy of Dishmaps. Recipe courtesy of Food.Com.

 

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

 

Quick Tip: In baking, always separate dry ingredients from the wet ingredients.

This Raspberry Cake Will “Have You At Jello”

20 December 2016
Anna - TasteeRecipe
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, berry cake, 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, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, jello mousse cake, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, mousse cake, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, raspberries, raspberry Jell-O, raspberry mousse, 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

When fresh berries are in season, I always want to make the most of it. So I go to the supermarket and hoard packs of fresh berries so that I can indulge myself with any food that has berries in it—shakes with lots of milk and ice; syrup which I drizzle on top of my pancakes or waffles (and still top them with fresh berries); and the most delectable cakes and pastries that I can grace my table with during meal time. For example, I love having either a strawberry cream cake or a raspberry cake to share with my family and friends when I have them over for dinner.

 

Berry cakes compliment any main dish that you prepare, which is why if you’re going to a potluck gathering, the safest thing to bring is a berry cake. The sweetness comes from the cake itself, but the tangy freshness of the berries helps balance the taste, making it just right. This recipe I found over Natasha’s kitchen is one of the best I’ve ever tried making. And it’s not just a cake; it’s a jello mousse—a Raspberry Jello Mousse Cake in particular.

Photo courtesy of Youtube. Recipe courtesy of Natasha’s Kitchen.

 

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

 

Quick Tip: Let cake sit on top of the peeled back parchment paper to cool.

When the Banana Goes Nuts, This Tasty Walnut Banana Bread Comes Out!

20 December 2016
Anna - TasteeRecipe
0 Comment
Argo cornstarch, baking powder, baking soda, banana bread, banana dessert, bananas, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, canola oil, casserole, Chiquita, cinnamon, 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, 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, walnuts, Wesson vegetable oil, whipped topping

Nuts are my comfort food. Whenever I relax, I eat nuts instead of chips or popcorn. Whenever I get stressed, I eat nuts instead of chocolate. And it’s not because they’re healthier, but it’s more about the fact that they’re the best snacks that I can eat all day without getting tired of the taste. They’re not too oily – that would make me lose my appetite and stop eating. Moreover, I’ve noticed that they make me alert, enabling me to concentrate on my work better.

 

Walnuts are my favorite. Give me a pack of walnuts and a book, and I am ready to lounge on my favorite couch and have a relaxing day ahead. Walnuts are the easiest thing to eat, with them being soft and crunchy at the same time. They also won’t go bad easily. I don’t have to worry about stocking too much of them on my shelf. And of course, they go really well with my favorite fruit, the banana, when I am in the mood for a dessert that’s not too sweet or too rich.

Photo and recipe courtesy of Land O Lakes.

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Quick Tip: Banana bread is even better on the second day. Wrap cooled bread tightly in plastic food wrap. Refrigerate overnight.

The Pasta Dish That Will Have You Say, “I’m Officially a Pesto-holic!”

20 December 2016
Anna - TasteeRecipe
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, barilla spaghetti, basil, 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, 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, pesto, pesto pasta, 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

I have a confession to make. I am not a fan of healthy food, but I am addicted to pesto pasta. I first encountered it at a party of a friend who was a bit of a health freak. Initially, I was reluctant to try it, given its unusual green color that reminded me of salads and green leafy vegetables that, let’s face it, aren’t really everyone’s choice for food. But I got curious because it seemed to smell spicy and a little bit minty. It also had that delicious nutty and garlicky scent; something that salads most definitely didn’t smell like. So, crossing my fingers, I tried it and I have been a fan ever since!

 

With basil leaves and extra virgin olive oil as its main ingredients, pesto sure has health benefits. But it never came across as health food to me. I have always thought of healthy food as dry and bland or somehow reduced in flavor. But pesto, with all of its zests and aroma, just tastes so sinfully good no one will mistake it as one!

Photo and recipe courtesy of Foodie Crush.

 

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

 

Quick Tip: Because the flavors are so simple, use the best you can afford and fresh, leafy herbs always shine the most.

No One Can Resist This Creamy McDreamy Bacon Carbonara!

20 December 2016
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, fettucine, 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, Pam Cooking Spray, Pasta Carbonara, pasta sauce, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, spaghetti, Spaghetti sauce, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Who can resist a homemade pasta carbonara straight from Mom’s kitchen? Definitely not me! I grew up in a household where everyone enjoyed a heartily made pasta dish every weekend. I remember how my brother and I used to fight over the last serving of Mom’s pasta carbonara… with me winning, of course. Every Friday, we used to sit down in the living room, watch a rerun of a TV series and talk about which type of pasta should go with lunch the next day. I know. TV series and pasta are two different topics, but hey, food and TV always complement each other!

 

Pasta was a serious business and we really took it seriously—from discussing the type of sauce to what type of pasta should be used. Dad preferred pasta with a red sauce, but my brother and I had always preferred the white sauce. He also preferred the traditional spaghetti noodles while my brother and I preferred fettucine. It was always two against one so we always won! I will never forget how Mom’s Carbonara seemed to just melt in my mouth. She was always generous with the sauce and the bacon—the ultimate deciding factors on how good a carbonara would be! I have been looking all over until I finally found this simple recipe that was close to that homemade creamy goodness.

Photo and recipe courtesy of Taste.com.au.

 

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

 

Quick tip: Add milk if you prefer thinner sauce.

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