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Powdered sugar

This Earthy Balsamic Roast is Fresh, Filling, and Seasoned to Perfection

13 December 2015
Grace
2 Comments
Argo cornstarch, baking powder, baking soda, Balsamic Pork, 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, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, pork loin, Powdered sugar, recipe, Ritz crackers, Roast Loin, Roast Pork, Rosemary, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Thyme, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Nothing can get as tender as a tenderloin. A juicy and fresh meat, the flavor is locked in with the balsamic vinegar and spices. Rubbed with coarse salt, pepper, and thyme, it’s infused with herb and nutty flavors. This recipe yields 10 servings and also only takes about 30 minutes from prep to roasting, so it’s a super easy dish. When you carve this before serving, you’ll see just how tender and moist the pork comes out!

 

This is one of my favorite entree recipes – and my husband’s, as well. Not only do we love having this with a side of garlic mashed potatoes and steamed veggies, but the leftovers also make the perfect lunch sandwiches the next day! My husband likes to add a bit of hot sauce to his sandwich, I prefer mine with whatever kind of cheese I happen to have in the fridge at that time!

Recipe and photo courtesy of The Food Network.

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Quick tip: This pairs really well with Pinot Noir.

You’ll Never Order Takeout After This Nutty Rice Dish, Again!

13 December 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, cashew chicken, casserole, chicken breast, Chiquita, 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, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Slow Cooker Cashew Chicken, Slow Cooker Chinese, Take Out, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

The other night my husband and I were talking about takeout vs. homemade meals. We both agreed homemade is usually a lot healthier, as you can adjust the amount of fat and sodium. We also agreed that quite often homemade is also just as tasty, if not even more delicious than takeout. So why were we getting takeout meals so often, then? It’s because we’re too busy to cook! Or maybe just too lazy… Anyway, that made me search for easy-to-make recipes that would help us cook more!

Usually when we’re ordering Chinese food, it’s because the house doesn’t want to do anything but sit back and relax. Well, you can still do that with this recipe, and save money too! Grab your slow cooker for this one. Although most Chinese food is actually cooked in a wok, you’ll be astonished at how tender this meat comes out, but still remains crispy as well. It’s a true weeknight, set-it and forget-it, dish!

Recipe and photo courtesy of The Recipe Critic.

 

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Quick tip: Add some of your favorite veggies to this dish! That’s what I always do!

This Hassle-Free Weeknight Meal Is A Family Favorite!

12 December 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, ground beef, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, meatloaf, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, slow cooker meatloaf, Thorn Apple Valley, Toll House, TruMoo milk, turkey sausage, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, worcestershire

Let me ask you a question; how many different meatloaf recipes have you tried? I think I’ve lost count, but I sure have tried many. While most of them have been really wonderful, I don’t think any of them have come even close to this one. To me, it’s very important that the recipes are easy to make and don’t take too much of my time. This one is so simple you won’t believe it, and the flavors come together so nicely! This recipe went straight to my box of favorites!

As American as apple pie, this classic family staple doesn’t have to take a ton of your time to prepare. All you need is a slow cooker and 20 minutes. Ground beef and sausage flavors will waft through your kitchen as this loaf slowly cooks all day, infusing the meat with spicy tomatoes and Worcestershire. This recipe yields 6 servings, but the taste lasts all night!

Recipe courtesy of Mr. Food. Image courtesy of Food.com.

 

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Quick tip: Use lean ground beef to avoid excess fat.

Would You Like To Know What Caramely Heaven Tastes Like?

12 December 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, caramel pecan turtles, casserole, Chiquita, Chocolate Caramel, chocolate pecan, chocolate turtles, 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, turtles, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

With only 4 ingredients in this recipe, it’s not only quick to mix up, but it’s entirely addictive, so the two go together well. You know you want to make two batches of these! I sure did, and I didn’t regret it. This dessert recipe yields 24 separate pieces, you can add to it as long as you have 1 pretzel, caramel, and pecan, per additional piece. The only baking in this recipe takes just a few minutes, and your decadent dessert littles are ready to be devoured!

 

Besides eating these as-is, I also love combining these with other dessert items! You can’t even imagine how delicious it is to have a big scoop of vanilla ice cream, with a few of these treats on top. Pure heaven! My husband likes these with a cup of strong coffee and he thinks it’s weird that I love eating these with a glass of milk!

Recipe and photo courtesy of The Food Network.

 

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Quick tip: These would make the perfect, little dessert after a hearty dinner.

These No-Bake Brownie Bombs Will Have You Wanting To Be Bombarded

12 December 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, Brownie bites, Brownie Bomb, Campbell’s soups, casserole, Chiquita, Chocolate Brownies, Chocolate CandiQuik, chocolate chips, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, fudge brownie bites, 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, Vegan brownies, Vlasic, Wesson vegetable oil, whipped topping

Who doesn’t love the taste of chocolate chip cookie dough and, well, anything… but in this case it’s chocolate, of course! You never have to touch your oven with this recipe. This dessert is prepared in just minutes (except for the time these treats are chilling in the freezer), so you might want to start on the second batch, as soon as you put out the first.

 

I first made a batch of these just to give them a try and see if they were fit for a party I was organizing later on that month. These disappeared so fast, even though my husband and I were the only ones eating them! Incredibly delicious, easy and fun to make, and they look really pretty, too. For the actual party I decided to make two batches; the first one exactly according to the recipe, but I used melted white chocolate and colorful sprinkles for the second one. You should have seen how beautiful the serving plate looked with the mixture of these brownie bombs!

Recipe and photo courtesy of The Domestic Rebel.

 

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Quick tip: Store leftover bombs in fridge for about 3 days, or in freezer for about 1 month.

A Pizza Crust That Is Gluten Free And Practically Carb-less!

12 December 2015
Grace
2 Comments
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, cauliflower, Cauliflower crust, Cauliflower pizza crust, 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, parmesan, 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, Vegan Pizza, Vlasic, Wesson vegetable oil, whipped topping

Have you been trying to watch your carb and calorie intake? Well, I sure have, since I’m trying to fit into my favorite pair of jeans again. I don’t know if they’ve somehow magically shrinked inside my bedroom closet, or if I’ve just washed them in hot water or something. Surely something like that must have happen, haha! Anyway, I’ve been searching for leaner recipes for my favorite dishes, and pizza is definitely one of them.

For anyone on a Paleo or Atkins diet, this recipe is perfect. In fact, it’s great for anyone looking to cut a few calories, but don’t want to give up your precious pizza. When you think of cauliflower, you generally don’t think of crispy, but that’s exactly what this veggie does, when baked as a pizza crust, not to mention it’s absolutely delicious. This recipe makes about 5 mini-pizza crusts.

Recipe and photo courtesy of Eat Local Grown.

 

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Quick tip: It’s easier to bake this crust into several mini-pizzas rather than one large pizza.

This Decadent Dessert Filling Sits Atop a Salty Pretzel Crust

12 December 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, chocoalte peanut butter, Chocolate Pretzel, 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, Peanut Butter Pie, Peanut Butter Pretzel, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, Pretzel, pretzel crust, 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 the perfect sweet and salty crunch, this recipe is the one. Not only is this dish delish, it’s also no-brainer! The creamy peanut butter filling, with a sweet, melted chocolate topping, compliments the salty pretzel crust to perfection. You can use your microwave to melt the chocolate, and you only need to bake the crust for about 10 minutes! This recipe is easy, and hassle-free.

 

I had my doubts about the pretzel crust, I must say. I’ve never really liked pretzels that much, so I was worried the flavor would come up too strong for me. However, the rest of the ingredients seemed so delicious I decided to make this pie, anyway. It turns out I wouldn’t have had to worry about the pretzel crust at all! It was absolutely perfect for this – and the flavor combination of the salty crust and the sweet topping was, oh, so amazing!

Recipe and photo courtesy of 12 Tomatoes.

 

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Quick tip: Drizzle some caramel over the top of this pie!

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