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white rice

Chicken Divan: Can It Really Be This Easy?

09 December 2017
Anna - TasteeRecipe
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Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, boneless chicken breast halves, Borden, bread crumbs, brown sugar, Campbell’s soups, casserole, cheddar cheese, chicken divan, Chiquita, Clabber Girl, College Inn, condensed cream of chicken soup, cooking sherry, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, frozen chopped broccoli, Gold Medal flour, granulated sugar, Green Giant, Hellman's mayonnaise, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, lemon juice, 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, vegetable oil, Vlasic, Wesson vegetable oil, whipped topping, white rice

I Like To Spell It D-I-V-I-N-E

Struggling with two very picky eaters I’ve realized you can never have too many delicious and easy chicken recipes. For some reason it seems that these “refined taste buds” accept chicken better than they do any other kind of meat. Or maybe it’s just that way in my family – what kind of dishes and ingredients work best for your picky eaters?

Although my kids could eat the same chicken dishes over and over again, it gets a little boring for mommy and daddy at times. That’s why I’m always searching for meals I haven’t tried before. I came across this easy chicken divan on Facebook and I thought it looked really inviting.

It was so awesome! My kids wanted to have seconds, which is a big deal! Somehow I had this idea that all chicken divan recipes would be really complicated of time-consuming but apparently it isn’t true. This was really quick to prepare, probably around 15 minutes, and it makes a great meal for the whole family.

 

 

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Quick Tip: This recipe makes 6 servings.

Some Think It’s Witchcraft But This Soup Really Cures All Aches And Pains

29 September 2017
Anna - TasteeRecipe
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Argo cornstarch, baking powder, baking soda, barilla pasta, bay leaf, Bertolli extra-virgin olive oil, Bertolli Olive Oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, carrots, casserole, celery, chicken soup, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, crock pot chicken soup, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Italian parsley, 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 chicken soup, Thorn Apple Valley, Thyme, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, white rice, whole chicken, Yellow onion

Put Your Slow Cooker To Good Use And Make The BEST Soup Of The Season

Here’s the greatest chicken soup recipe on the face of the Earth, if you ask me! It’s not your usual chicken noodle soup, quickly made of chicken strips and frozen veggies. There’s nothing wrong with those, of course, but once you’ve tried this you know there is no going back to your old recipe!

The secret is to use fresh vegetables, a whole chicken, and to let everything cook together slowly in your crock pot. You might think it takes a lot of work to make this but you’re wrong. After you’ve chopped the veggies and seasoned the chicken, you can literally forget the whole thing until it’s dinnertime!

I often put this together in the morning before leaving for work and when I return, the whole house smells amazing! How all the flavors come together in the slow cooker is something unbelievable – and you know, this is one of those dishes that only gets better after a day or two in the fridge! This really is the comfort food of all comfort foods.

 

 

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Quick Tip: This recipe makes 8 to 10 servings.

Ditch The Takeout Menu And Make This Awesome Fried Rice At Home!

31 August 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, brown sugar, Campbell’s soups, carrots, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, Eggland’s eggs, food, Gold Medal flour, granulated sugar, green bell pepper, Green Giant, green peas, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, mung bean sprouts, mushroom soy sauce, mushrooms, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, red onion, Ritz crackers, Sara Lee, Sargento, scallion, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, vegetable fried rice, Vlasic, Wesson vegetable oil, whipped topping, white rice

The Fastest Disappearing Side Dish You’ll Ever See!

Don’t you just hate throwing food to waste? I really do. I grew up watching my grandmother make use of every ingredient she had on hand, whether it was leftovers or something from her backyard garden. She never threw anything away, unless for some strange reason she had missed something and it had gone bad already. Even then, she always shook her head, as if she thought she should have been more careful.

I understand why she did this; she lived through some hard times when she was young, when money was tight and they didn’t always know if they’d have anything to eat the next day. Even when she got older and could have bought all the food she could eat, she never changed her ways.

Which was also a great thing for the environment, you know! There’s all this talk about food going to waste and how we should pay attention to what and how we are consuming. That’s why I love recipes like this vegetable fried rice from The Woks Of Life! That leftover rice in your fridge? It’s perfect for this, and you don’t have to throw anything away!

 

 

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Quick Tip: This dish is perfect for those days when you have plenty of leftover rice from last night’s dinner!

The Tandoori Chicken And The Birthday Boy

26 January 2017
Anna - TasteeRecipe
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Argo cornstarch, baking powder, baking soda, barilla pasta, bay leaf, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, cinnamon, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dannon plain yogurt, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, garlic, 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, lemon, Libby, McCormick cayenne pepper, McCormick garam masala, McCormick paprika, McCormick spices, McCormick turmeric, Morton salt, onion, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, tandoori chicken, Thorn Apple Valley, Toll House, TruMoo milk, tyson, Tyson chicken breasts, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, white rice

Landon is one of our eligible bachelor friends who doesn’t know how to cook an egg even if it’s to save his life. He always orders take-out or he just eats out because he truly doesn’t know how to handle a pan. His kitchen is always spotless clean and his utensils still have labels on them. The only appliance he ever uses in the kitchen is his trusty microwave; and that’s only to heat his microwavable food. His cupboards have nothing but instant noodles and pop tarts. Eligible bachelor indeed.

 

But every year, during his birthday, Landon gets to eat something new. He doesn’t ask much for his birthday. He just wants everyone to feed him for a day until his stomach cannot take him anymore. This year, one of our friends made him Tandoori chicken. And he loved it! He loved it so much that he begged the friend for the recipe. He said he would try to make it on his own because it seemed easy. We didn’t know if he succeeded, but at least he experienced the need to try. This recipe over at Confessions of a Confectionista will give you a recipe for a very tasty Tandoori chicken.

Photo and recipe courtesy of Confessions of a Confectionista.

 

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Quick Tip: The original recipe calls for jasmine rice, but you can substitute white rice or whatever kind of rice you have on hand.

How To Hula Your Way To A Delicious Dinner!

18 January 2017
Anna - TasteeRecipe
0 Comment
Argo cornstarch, Asian noodles, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, boneless skinless chicken breasts, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, corn starch, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, ginger, Gold Medal flour, granulated sugar, Green Giant, Heinz ketchup, Hershey, Hodgkin’s Mill, hot chili sauce, Jell-O, Jif peanut butter, Johnsonville, keebler, Kikkoman soy sauce, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, pineapple juice, Powdered sugar, recipe, red bell pepper, rice vinegar, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, white rice

Chicken This Tasty Must Be Illegal!

If there’s one thing I’m grateful for, it’s that I have been fortunate enough to visit Hawaii. It took a lot of planning and saving but it was so worth it! What I’ve noticed later on is that it’s impossible to explain the aloha to someone who hasn’t been there to experience it. I guess you could say it’s every single positive thing you can think of put together, multiplied with love and then divided by the amount of people living on the islands. I’ve never felt so welcome and so at home before, or since, during my travels.

However, there is another thing about Hawaii that I can make people understand, and that’s food. Oh my goodness, it’s so delicious! Hawaiian cuisine, just like the people living there, is a mixture of different cultures and tropical flavors. The ingredients are fresh and tasty, and every meal makes you feel like it’s the best thing you’ve ever had in your entire life. That’s why I had such high hopes for this recipe – and I certainly wasn’t disappointed when I tried it!

 

 

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Quick Tip: Adjust the amount of hot sauce to your taste.

Forget About Takeout And Make This Classic Asian Dish At Home!

01 January 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, 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, frozen peas and carrots, 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, sesame oil, skinless chicken breasts, slow cooker, soy sauce, teriyaki sauce, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, white rice

Fried rice has been a staple item in my household for many years. It is something that my grandma cooked long ago when she did not know what to serve us for lunch and something my mom also made when she was stumped for a good dinner. They also made this regularly due to the fact that they could use up leftover rice, eggs and any protein that was left lying around in the fridge. They really hated letting anything go to waste so this was the best option next to throwing it all away!

 

Nowadays, I find myself making the same thing they used to do. Whether I am stumped for a new recipe to cook up for dinner, am being lazy and do not want to spend a long time cooking over the stove or just want to use up leftovers, I know I can count on this recipe to get me a good, nutritious and delicious meal on my table in no time. This dish is one of my husband’s new favorites as well and now I do not make it only when I have leftovers, but when he really craves it. It is yummy and fun to eat all in one bowl!

Photo and recipe courtesy of Life in the Lofthouse.

 

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Quick Tip: Use day old, or very cold rice to make this.

Stuff Bell Peppers With This Tasty Mixture For A Meal To Die For

31 December 2016
Anna - TasteeRecipe
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Barilla tomato sauce, Bell Peppers, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown rice, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, diced stewed tomatoes, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, green bell peppers, Green Giant, ground beef, ground turkey, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, Kraft Cheddar, land o lakes butter, Libby, McCormick Italian seasoning, 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, white rice, whole grain brown rice

So Bright, So Light, So Delicious!

I love Mediterranean food. For example, most of the Greek dishes are very healthy, with fresh, pure and lean ingredients. Not to mention they are absolutely delicious! These stuffed bell peppers always remind me of my trip to one of the Greek islands, and I love the fact that I can now make something very similar right at home.

Although this recipe originally called for green bell peppers, you can use any color you prefer. When I’m making these for a larger crowd, I usually buy red, yellow and orange bell peppers as well. They look so pretty together, with all those bright colors!

This recipe is also perfect for anyone who wants to eat a little lighter. Choose lean ground beef or ground turkey, as well as whole grain brown rice. You can also use reduced fat cheese to cut down on those calories. These will still be delicious!

 

 

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Quick Tip: Add some red pepper flakes to the rice/meat mixture for a bit of a kick!

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