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smoked paprika

The One Recipe That Turns Your Inexpensive Ingredients Into A 5 Star French Dish!

04 October 2017
Anna - TasteeRecipe
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, breadcrumbs, brown sugar, Campbell’s soups, cannellini beans, casserole, cassoulet, chicken legs, chicken stock, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, dry white wine, eat, Eggland's Best eggs, food, fresh rosemary, garlic, Gold Medal flour, granulated sugar, Green Giant, green olives, Hershey, Hodgkin’s Mill, Italian sausages, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, olive oil, onion, Pam Cooking Spray, Pancetta, peeled canned tomatoes, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, smoked paprika, Thorn Apple Valley, Thyme, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

A Weeknight Meal Or A Special Occasion – You’ll Want To Have This Every Day Of The Week

Want to hear something funny? Until about two months ago, I had never even heard of cassoulet. If it doesn’t ring a bell for you, either, no need to worry. It’s only the best freakin’ meal ever! I am not kidding, it really is fabulous. I’m forever grateful to my friend for letting me know this awesome dish exists!

A cassoulet is a traditional French dish that contains beans and at least one kind of meat. You won’t be able to make it in 30 minutes, so if you’re looking for a super fast meal, you may want to save this recipe for later. But I guarantee; when you make this, it’s a meal you’ll never forget!

This recipe has quickly become my favorite. I’ve already made it twice; once for my family and another time for friends that were staying overnight. Everyone loved it!

 

 

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

Quick Tip: If you’d like, you could make this in individual round baking dishes.

This Soup Is Cheap But It Will Make You Feel Like A Rockefeller!

03 October 2017
Anna - TasteeRecipe
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, bread, brown sugar, Campbell’s soups, carrots, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, dried split peas, eat, Eggland's Best eggs, food, garlic, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Italian seasoning, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, onion, Pam Cooking Spray, pea soup with croutons, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, smoked paprika, thick cut bacon, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, vegetable stock, Vlasic, Wesson vegetable oil, whipped topping

My Mother Always Said This Poor Man’s Meal Is Fit For A King!

Is there anything more comforting than a big, hot bowl of your favorite soup on a cold and rainy day? I don’t think so! That’s why I tend to make this delicious split pea soup almost every week when we get to the colder months of the year. This makes such a wonderful lunch or dinner, and I guarantee you’re going to want a second serving.

This soup is perfect for anyone who is trying to keep an eye on their grocery bill. The ingredients are super inexpensive and you can get them year ’round, wherever you are! If you’d like a vegetarian version, you don’t have to add the crumbled bacon and you can use vegetable stock.

I prefer adding the bacon along with the croutons, when I serve this for dinner. But if I’m serving this for lunch or an appetizer, I usually go with the veggie version. I like to use whole-wheat bread for the croutons, but any stale bread will do! A little bit of sour cream will make the serving fancy enough for anyone!

 

 

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

Quick Tip: To make this vegetarian, omit the bacon and use vegetable stock.

She Added These Ingredients To Her Crock Pot And Out Came A Masterpiece

28 May 2016
jessicafaidley
1 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, brown sugar, carrots, chicken breast, chicken vegetable stew, Clabber Girl, College Inn, Cool Whip, crock pot, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, McCormick spices, Morton salt, mushrooms, onion, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, potatoes, Powdered sugar, recipe, Sargento, sea salt, slow cooker, smoked paprika, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

A good stew can work wonders for your palate and your stomach on a cold night. This Slow Cooker Chicken Vegetable Stew has a great blend of veggies, herbs, and spices (including rosemary, thyme, and sage) to excite your taste buds and warm you up just right.

Normally, when I think of stew, I think of something beef-based, but I have to say, this chicken-based stew recipe really hit the spot. It didn’t hurt, either, that it was such an easy recipe, thanks to the Crock-Pot, and the aroma while it was cooking was a feast for the senses just by itself. As-is, the recipe makes four to six servings, though I think that you could expand it without too much difficulty, provided that your slow cooker of choice has the room for it.  

 

GO TO THE NEXT PAGE FOR INGREDIENTS AND DIRECTIONS.

 

 

Quick Tip: Serve this stew with your favorite sandwich. I like grilled ham and cheese.

 

Never Suffer From A Lack Of Cheese In Your Life, Again.

28 May 2016
jessicafaidley
1 Comment
4C breadcrumbs, all-purpose flour, Argo cornstarch, baked macaroni and cheese, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, brown sugar, Clabber Girl, College Inn, Cool Whip, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, ground mustard, Hershey, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, McCormick spices, Melted Butter, Morton salt, onion, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sargento, sharp cheddar cheese, smoked paprika, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Hi, everyone! So, I’m guessing that most of you enjoy eating macaroni and cheese, right? I mean, we make it for our kids, we make it for supper, we eat leftovers of it for lunch. Mac and cheese is very versatile. There are a ton of ways that it can be prepared.

 

Today, I’ll be giving you a recipe for a traditional baked macaroni and cheese dish. There are no fancy ingredients, just a pan full of comforting goodness. I really like this recipe because it’s easy to make and the top of the mac and cheese comes out crispy and browned. Yummo!

 

PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS AND DIRECTIONS.

 

 

Quick Tip: Add your favorite bread crumbs to the top of the mac and cheese before baking. I use the heels of bread and just give them a whirl in the blender.

 

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