• Entree
  • Dessert
  • Side Dish
  • Appetizer

Tag

kosher salt

A Culinary Catch You Can Reinvent With Simple Leftovers

27 November 2015
Grace
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bell Peppers, 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, couscous, 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, Ragu, Raisins, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Stuffed Peppers, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

A dish that keeps on giving, this recipe is simple to make and can last up to a week in the fridge, or also frozen.  This is one of the best dishes when reheated, as it never seems to lose it’s flavor. Although this recipe doesn’t necessarily call for meat, you can add bits of leftover turkey, or even a pound of ground beef, to add the earthy and hearty flavors of this dish.  You can also use store bought spaghetti sauce or leftover sauce, as well.  You can also sub green, or yellow peppers for a slightly different flavor.

 

One of the best things about this recipe is that it’s perfect for a busy weeknight! It only takes about 10 minutes to prepare everything, and a quick half an hour in the oven – and you have yourself a healthy, delicious meal. You can spend the rest of the evening just sitting back and relaxing!

Recipe and photo courtesy of  The Food Network

 

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

 

Quick tip: Use different colored bell peppers to wow your dinner guests!

This Favorite Irish Meal Gets a New Spin!

27 November 2015
Grace
1 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, Gold Medal flour, granulated sugar, Green Giant, ground beef, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Leftover Mashed POtatoes, Libby, mashed potatoes, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, Shepards Pie, slow cooker, Thanksgiving Leftovers, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Here’s an all time Irish favorite that your whole family will enjoy! This is the perfect recipe to use up some of your leftovers. Filled with the many flavors of fall, there’s little you need to add to this dish, from what you probably already have in your fridge. And don’t worry if you don’t have every single ingredient at hand! Just leave that out and throw in something extra.

 

There are many variations on this dish, but if you find yourself with a lot of leftover mash potatoes, this is one great way to not waste food. You can also add other leftovers, like green beans, or even a layer of squash. I always like to hide all kinds of veggies into this dish, since it’s how even the pickiest of eaters will enjoy their greens. Get creative with this delicious plate of robust flavors!

Recipe courtesy of  Taste of Home. Image courtesy of YummyMummyClub.

 

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

 

Freeze option: Prepare beef mixture as directed but do not add sour cream. Freeze cooled meat mixture in a freezer container. To use, partially thaw in refrigerator overnight. Heat through in a large skillet, stirring occasionally and adding a little water if necessary. Stir in sour cream and proceed as directed. – Taste of Home

This Is One Way To Prepare Leftovers That Will Have You Spooning For More!

27 November 2015
Grace
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, 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, leftovers, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thanksgiving Leftovers, Thanksgiving Stew, Thorn Apple Valley, Toll House, TruMoo milk, Turkey Squash Stew, Turkey Stew, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Did you make a huge dinner for your family, only to realize you may have exaggerated a little? Even if the meal was super delicious, sometimes you’re just going to have leftovers. From peppers, to onion, mashed potatoes and squash, your typical leftovers will delight in this easy to prep dish. This is a hearty dish that will stay with you with cold nights, and save from wasting any food. Who would want to throw food away? I’d much rather save that money for something fun!

 

There is some slight preparation to this dish, as the squash will give off a richer flavor, if it is cooked prior to making the stew. Chef Jason, who invented this recipe, works for the Douglas County School District, so you know the kids already love this turkey and squash stew!

Recipe and photo courtesy of The Denver Post

 

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

 

Quick tip: This recipe serves about 8 people.

Who Knew you Could do This to Your Potatoes?!

25 November 2015
Grace
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, Cheddar Mashed 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, Havarti Cheese, Havarti Mashed Potatoes, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, Mashed Potato Casserole, 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

Mashed potatoes is an absolute essential side dish for so many families. But that being said, not many of us like going through the same steps over and over again… boil, butter, mash… repeat. Even the most delicious dishes start to get a little boring when they’re always made exactly the same way. Why not dress them up for a change, in a creamy cheesy casserole?

 

Casseroles are great for family dinners, because they can generally be prepped the day before, and save you time in the kitchen when you know you’re going to have a busy day. This two-cheese rosemary mashed potato casserole, will make a fabulous debut on your table at your next family gathering. Just make sure you have the recipe at hand – everyone will be asking for the recipe!

Recipe and photo courtesy of Betty Crocker

 

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

 

Quick tip: As long as it melts, you can substitute any cheese in this recipe.

Get Ready for a Delicious Cheesy and Nutty Flavor Overload

25 November 2015
Grace
0 Comment
Argo cornstarch, bacon, Bacon Goat Cheese, 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, goat cheese, Goat Cheese Appetizer, Goat cheese Pecan, 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, pecans, Pepperidge Farm, Philadelphia cream cheese, Pop, 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

These days it’s “pops” everything.  By that I mean, we can now eat pretty much anything on pops; meats, cheeses, appetizers, and even some side dishes. And, of course, desserts – I’m pretty sure everyone has heard of cake pops, right? There is something to be said about putting a delectable amuse bouche at the end of a stick. One bite, one love! And who says these are only meant to be appetizers? The way I see it, serving any dish in the form of these pops, it’s a lot easier to control your portion size!

 

This dish is incredibly easy to make, and can be refrigerated up until serving time. Prepare the day before, and feed up to 16 people as quickly as it takes, to pull and plate. You don’t need a food processor, as long as everything is chopped very fine. And speaking of fine, these will completely make your holiday evening, feel like just that… Fine!

Recipe and photo courtesy of Betty Crocker

 

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

 

Quick tip: Anything you can crunch up and crush, can be considered in the cheese ball bite. Perhaps you prefer almond and shreds of prosciutto… so be it!

Drizzled in Melted Vanilla, This Cereal With Notes of Apple, Will Never be the Same!

25 November 2015
Grace
0 Comment
Apple Chex Mix, 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, Chex Appetizer, Chex Mix, Chiquita, cinnamon, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, ginger, 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, Nutmeg, 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, walnut, Wesson vegetable oil, whipped topping, white vanilla baking chips

Take a favorite cereal for snacking, and dress it up with a hint of apple, laced with strings of melted vanilla, and you get a perfect appetizer to munch on while waiting for the big meal. Chex Mix recipes are a godsend when it comes to year-round, quick and tasty appetizers. You can easily leave these out in a dish throughout your home, while festivities of all sorts, take place. Cinnamon, ginger, and nutmeg are all complementary components, to this super easy dish.

 

You can use either dried or freeze-dried apples for this recipe. The freeze-dried are crispier and lighter because they contain less moisture than your regular dried apples. Also, if you’re not a fan of walnut, simply choose any of your favorite nuts for this. You could try almonds or hazelnuts; whatever tickles your fancy!

Recipe and photo courtesy of Betty Crocker

 

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

 

Quick tip: Spoon the melted white vanilla baking chips into a small food-storage bag, then snip off a tiny corner and squeeze to drizzle over the mixture.

Bite-Sized And Glazed To Sweet Success – Don’t Put Your Toothpick Down!

25 November 2015
Grace
0 Comment
Appetizer meatballs, 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, chili sauce, Chiquita, Clabber Girl, College Inn, Cool Whip, cranberries, cranberry appetizer, Cranberry Meatballs, cranberry sauce, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, ground beef, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, meatballs, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, rogresso™ plain bread crumbs, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Meat and cranberry… Perhaps not a combination I would have thought of, but certainly one that will be a favorite of mine from now on! These little morsels will please any guest, with a refreshing and tartly sweet aftertaste, you’ll have to hide the serving trays, to save room for dinner! Better yet – have someone hide it for you. Otherwise you’ll just eat all of them yourself…

You can leave out the chili sauce and use a jar of grape jelly, if the spice bothers you. Although, if you ask me, the chili brings the perfect touch to these meatballs and it works incredibly well with the cranberry flavors. But it’s completely up to you – just make sure you heavily season the meatballs, to still enrich it with a salty-sweet flavor profile.  Don’t skimp on the garnish…it practically makes the whole plate dance!

Recipe and photo courtesy of Betty Crocker

 

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

 

Quick tip: You can make these meatballs up to 24 hours before serving. Just prepare the sauce and heat the meatballs in it when you’re ready to serve.

« First‹ Previous491492493494495496497Next ›Last »

Search Our Recipes

Tastee Recipe On Facebook

Facebook
  • July 2018
  • June 2018
  • May 2018
  • April 2018
  • March 2018
  • February 2018
  • January 2018
  • December 2017
  • November 2017
  • October 2017
  • September 2017
  • August 2017
  • July 2017
  • June 2017
  • May 2017
  • April 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • October 2016
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016
  • April 2016
  • March 2016
  • February 2016
  • January 2016
  • December 2015
  • November 2015
  • October 2015
  • September 2015
  • August 2015
  • July 2015
  • June 2015

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.