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kosher salt

Turn Up The Flavor On Boring Bean Soup By Adding Shrimp To The Mix

27 October 2016
jessicafaidley
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, fisher nuts, 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, tuscan bean and shrimp soup, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

I am a country girl. I am obsessed with soups, especially when the weather starts to get colder. Growing up in Michigan, my mom was always making soup because it is an arctic tundra there for 9 months out of the year. Then, I moved to southwestern Pennsylvania and things seemed to warm up a bit. The locals think it’s cold but I think it’s a lot warmer than what I’m used too.

However, PA still gets snow and their fair share of cold winter days so soup still comes in handy around these parts. This bean soup is amazingly flavorful and it contains shrimp. Yum! Now, i have a youngin with shellfish allergies running around the homestead so I can only make this soup on the rare occasions when he isn’t home. I savor the “souper” moment. Enjoy!

Recipe and photo courtesy of Ree.

 

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Quick Tip: Add big, fat Parmesan or Romano shavings and more torn basil at the end.

Cheesy Corn Chowder In A Bread Boule Recipe

27 October 2016
jessicafaidley
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, cheesy corn chowder bread boule, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, 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, Wesson vegetable oil, whipped topping

Have you ever had a hankering for something heavy, filling, and hot in your belly? If so, might I suggest that you set your sights on this cheesy corn chowder recipe? And get this, guys and gals, it’s served in a  boule! For those of you who are unfamiliar with what a boule is, it’s a round, mound of yummy bread. You cut the top off and hollow out the inside to make a virtual bread bowl.

And guess what else? You get to eat your bread bowl! Talk about a real whopper of a meal, kid. And no, I ain’t talkin’ about the kind you get at Burger King. This recipe is easy to make and you and your family will absolutely fall head over heels for it.

Recipe and photo courtesy of Ree.

 

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

 

 

Fun Fact: This chowder is perfect for a cold and wintery night.

Basic Broccoli And Cheese Soup Recipe

27 October 2016
jessicafaidley
2 Comments
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, broccoli and cheese soup, 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, fisher nuts, 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, Wesson vegetable oil, whipped topping

For a long time, broccoli and cheese soup has been one of my favorite meals. My mom used to make it quite frequently when I was a child. Maybe it was just my immature perception but it seemed like it took mom forever and a day to make this soup. I have no idea what she did to it but it always turned out amazing. However, i don’t have time to fuss with soup for that long.

That’s why I LOVE this recipe because just as the title states, it is very basic. Now, don’t let that fool you into thinking that the soup tastes basic because it most certainly does not. this broccoli and cheese soup tastes like a professional chef came into your kitchen (or my mom) and spent hour making it for your family. Enjoy!

Recipe and photo courtesy of Food Network.

 

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Fun Fact: You get to control the consistency of this soup and can leave it thick or add chicken broth to thin it out some.

Leftover Turkey? Make Tetrazzini!

27 October 2016
jessicafaidley
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, fisher nuts, 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, Turkey Tetrazzini, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

After a phone call with my mother yesterday I realized that Thanksgiving is just around the bend and I won’t be spending it with her. That makes me sad but on the bright side, she shared some of her most famous recipes with me and that made me smile 🙂 You see, I live in Pennsylvania and my mom and dad live in Michigan.

So, anyway, mom was telling me what she likes to dow ith leftover Thanksgiving turkey meat. She mentioned this fabulous casserole called turkey tetrazzini and I instantly fell in love. I cannot wait to make this recipe with some leftover turkey. What will yuo be making with your leftover bird?

Recipe and photo courtesy of Food Network.

 

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Fun Fact: You can also substitute the turkey for chicken if you’d like.

Shake My Leg And Call Me A Dancer! These Mini Pecan Sticky Buns Are Something To Celebrate!

27 October 2016
jessicafaidley
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, fisher nuts, 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, mini pecan sticky buns, 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

My husband is a real lover of pecan sticky buns. He could eat them every day of the week but he doesn’t want to become a diabetic so he shows some restraint. I wanted to make his sticky buns in a more practical way so that he could eat them on the way to work. It’s kinda hard to drive when you have a gigantic sticky bun in your southpaw.

That’s when i came across this fabulous recipe for mini pecan sticky buns. You get the same flavors and enjoyment out of these little guys but just not the size, which is alright by me. The only difference I made to the recipe was to leave the pecans out (sigh) because my little one has a tree nut allergy. They still came out tasting amazing 🙂

Recipe and photo courtesy of Food Network.

 

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

 

 

Fun Fact: These mini pecan sticky buns are amazing with your morning coffee.

Sir Edmond’s Citrus Butter Cookie Recipe, At Your Service

27 October 2016
jessicafaidley
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, citrus butter cookies, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, 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, Wesson vegetable oil, whipped topping

I know it’s the middle of fall and Halloween is just a hop, skip, and a jump away but I started missing some of my summer fruit treats. I had to have something citrusy so the pumpkin spice is getting shelved for today. Sorry, folks. But never fear, you are going to be absolutely smitten by this citrus butter cookie recipe.

The presentation of these cookies is absolutely adorable. Before you even taste them you are met by their cute little looks. You see, they are decorated with lemon, lime, and orange zest. So pretty! Then, you get to sink your teeth into their chewy, citrusy center. Yum! You’ve got to try this very easy-to-follow recipe 🙂

Recipe and photo courtesy of Food Network.

 

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Fun Fact: Make sure you set aside some extra fruit zest for decorating the cookies with.

Savory Chicken Thighs Smothered in A Rich Marinara Sauce Served Over Penne. Yum!

27 October 2016
jessicafaidley
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 thighs and marinara sauce with penne, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, 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, Wesson vegetable oil, whipped topping

Hey, everyone! I hope this post find you all happy, healthy, and hungry. So, the other day I was chatting on my porch with my dear neighbor, sally. We were discussing easy-to-make meals for those busy days. sally brought my attention to this chicken thighs and penne supper that she made. It sounded really good!

Basically, all you do is cook the chicken thighs and then let them simmer in a jar or two of marinara sauce. Once everything is cooked and good and hot you serve the meat and sauce over penne pasta. Easy as 1, 2, 3! I think I shall make this for my family tonight and serve it with a green salad and garlic bread. Yum!

Recipe and photo courtesy of Food Network.

 

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

 

 

Fun Fact: Small children may need the meat cut off the bone when eating this meal.

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