Tastee Recipe Grey Poupon Archives - Tastee Recipe

Grab A Bottle Of A1 Sauce, Some Steak, And Your Crock Pot For A Marvelous Meal

I really wanted to make steaks for dinner the other night. The problem is, my steak cooking ability is subpar, meaning, I can’t cook a steak to save my life. So, I headed over to my neighbor Sally’s house and asked her if she’d like to cook up some steaks for me. Sally, laughed and instead lead me to a fool-proof recipe that doesn’t require much steak cooking handiwork at all. In fact, there are no skillets, frying pans, or grills anywhere near this recipe. Everything you need to cook these steaks is sitting in your cupboard. It’s called your Crock Pot.

I know, it seems unbelievable, but hear me out. This recipe works and it works well. You will have the tastiest, juiciest, most palatable steak in the history of crockery. I’m not even joking. The sauce that goes along with this steak is unbeatable. Yum!

Recipe and photo courtesy of A Year Of Slow Cooking.

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Quick Tip: Liberally coat your slow cooker in Pam cooking spray to avoid sticking and to create the environment for an easy cleanup.

Even the Haters Will Be Converted With This Delicious Recipe!

14 October 2015

Argo cornstarch, bacon, bacon and honey mustard sauce, bacon honey mustard, Bacon Honey Mustard Brussels Sprouts, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Brussels, Brussels sprouts, Brussels sprouts recipe, Campbell’s soups, casserole, cheese, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dijon mustard, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Grey Poupon, Grey Poupon Dijon mustard, Hershey, Hodgkin’s Mill, home, home recipe, honey, honey mustard, honey mustard sauce, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, mustard, Pam Cooking Spray, parmesan, parmesan cheese, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, side, side dish, slow cooker, sprouts, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

I think that you’ll be hard-pressed to find anyone who dislikes this Bacon Honey Mustard Brussels Sprouts recipe. Seriously, give these a try, even if you have doubts about ever trying Brussels sprouts again. This dish isn’t nearly as difficult to put together as its gourmet presentation might suggest, and it is packed full of delicious sweet, savory, and softly tart flavors.

I went with the country-style Dijon because I generally prefer mustard with a bit of graininess but relatively soft flavor. However, tastes vary, so use what you like. It’ll be delicious, regardless. The flavor blend here means that you can pair this dish with just about anything. Most any chicken, pork, or beef dish will work nicely, and even some fish dishes will work with it. The sky’s about the limit, really; it’s just a matter of what you feel like having.

Recipe and photo courtesy of Necessary Indulgences

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Quick tip: Use your favorite cheese instead of Parmesan.

This Sticky Sweet Chicken Dish Will Bring you to Glazed Paradise

11 October 2015

apricot, Apricot Basil, apricot basil glaze, apricot chicken, apricot preserves, apricots, Argo cornstarch, baking powder, baking soda, barilla pasta, basil, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, Cascadian Farm, Cascadian Farm organic apricot preserves, casserole, chicken, chicken apricot, chicken apricot basil, chicken recipe, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, dijon, Dijon mustard, dinner, Dole, domino sugar, eat, Eggland's Best eggs, entree, extra virgin olive oil, food, glaze, glazed, Glazed Apricot Basil Chicken, glazed chicken, glazed chicken recipe, Gold Medal flour, granulated sugar, Green Giant, Grey Poupon, Grey Poupon Dijon mustard, Hershey, Hodgkin’s Mill, home, home recipe, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, main course, main dish, McCormick spices, Morton salt, olive oil, organic apricot preserves, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Pompeian, Pompeian extra virgin olive oil, Pompeian olive oil, 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 love everything chicken. It’s one of the most popular main ingredients in our house, and I serve it several times a week. It’s inexpensive, light, and delicious, but I have to say I was getting a little bored using the same – although great, recipes over and over again. So I searched the whole internet, or so it seemed, until I came across this one. It is ahh-mazing, believe me!

If you like a mix of sweet, savory, and earthy flavors, give this Glazed Apricot Basil Chicken recipe a try. It’s a surprisingly simple way to give chicken great, extraordinary flavor, without spending all night in the kitchen. This recipe serves about 4 people and is ready in under an hour. Serve it over a bed of white rice and a side veggie, like broccoli or squash, to make the meal complete.

Recipe and photo courtesy of HeartBeet Kitchen

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Quick tip: Double the ingredients – you’re going to want to have some extra!

A Fantastically Elegant Meal

06 October 2015

Argo cornstarch, baking powder, baking soda, barilla pasta, beef stock, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, butter, Campbell’s soups, casserole, cheese, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, dijon, Dijon mustard, dinner, Dole, domino sugar, eat, Eggland's Best eggs, entree, food, French, French onion, French Onion Pork Chops, Gold Medal flour, granulated sugar, Green Giant, Grey Poupon, Grey Poupon Dijon mustard, Hershey, Hodgkin’s Mill, home, home recipe, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, Land O Lakes, land o lakes butter, Land O'Lakes, Land O'Lakes butter, Libby, main course, main dish, McCormick spices, Morton salt, mustard, olive oil, onion, onions, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Pompeian, Pompeian olive oil, pork, pork chop, pork chops, pork dinner, pork dish, pork recipe, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Swanson, Swanson beef stock, Swanson low-sodium beef stock, Swanson's, sweet onions, Swiss cheese, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

I think that there might be about as many ways to make great pork chops as to make a tasty chicken dish. This recipe involves a bit of stove-top cooking and a bit of baking in the oven to yield a dish that is savory, earthy, moist, and with just the right amount of soft tartness to draw out the other flavors. This French Onion Pork Chop recipe is a relatively quick and simple way to bring a gourmet meal to your dinner table. It’s great savory flavor, ready in under an hour.

One of my dear cousins is so in love with this dish that he always calls me before he travels to meet us. I can hear it over the phone that he wants to ask me to make this for dinner, but he’s too embarrassed to do so… Until I ask if there’s a favorite dish he’d like to have while visiting us. It’s always this one!

Recipe and photo courtesy of Kudos Kitchen

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Quick tip: If you’re not too fond of Swiss cheese, use your favorite cheese instead!

The Quickest And Easiest Way To Get A Scrumptious Lunch On The Table

26 September 2015

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, chicken recipe, chicken salad, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dijon mustard, dinner, Dole, domino sugar, Duke, Duke's, Duke's mayonnaise, easy, easy recipe, eat, Eggland's Best eggs, food, French's, French's mustard, Gold Medal flour, granulated sugar, Green Giant, Grey Poupon, Grey Poupon Dijon mustard, Hellmann's, Hellmann's mayonnaise, Hershey, Hodgkin’s Mill, home, home recipe, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, lunch, main course, main dish, mayonnaise, McCormick spices, Morton salt, mustard, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, picnic, picnic food, potluck, potluck food, Powdered sugar, recipe, Ritz crackers, salad, sandwich, Sara Lee, Sargento, side, side dish, slow cooker, Southern, Southern cuisine, Southern food, tailgate, tailgate food, tailgate party, tailgating, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Nothing Beats This Classic Southern Recipe

This Southern Chicken Salad is great for a lunch or light dinner at home, but it also makes a bunch, keeps well for a couple of days in the refrigerator, and is readily expandable, making it a great tailgate, picnic, or potluck option. I also enjoy snacking on this salad for lunch. So yummy – this recipe certainly is a keeper! Chicken salad is one thing that is easy to make but also easy to mess up. This recipe uses just the right amount of mayo and a good balance of sweet and savory flavors to bring everything together beautifully.

Leave it to the southerners to come up with such an amazing recipe. They never seem to fail! And if you want to make this extra healthy, you can leave out the sugar and use low-fat mayonnaise. It will still taste absolutely scrumptious!

If I can recall right, i do beleive thatw e had this chicken salad recipe for my sister’s bridal shower. Yes! Yes, we did! It was so good and we ate it on croissants. Whata great memory of good food and fun times 🙂

Recipe and photo courtesy of Taste of Southern.

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Quick Tip: Serve this chicken salad on freshly baked crescent rolls.

It’s a Yummy Sandwich, Kicked Up a Few Hundred Notches

22 September 2015

appetizer, bake, baked, baked ham, baked ham & cheese, Baked Ham & Cheese Party Wraps, Baked Ham & Cheese Wraps, baked ham and cheese, Baked Ham and Cheese Party Wraps, bakes, baking, butter, cheese, dijon, Dijon mustard, easy, easy baking, easy party food, glaze, glazed, Grey Poupon, Grey Poupon Dijon mustard, ham, ham & cheese, ham & cheese wrap, ham & cheese wraps, ham and cheese, ham recipe, home, home recipe, Land O Lakes, Land O'Lakes, Land O'Lakes butter, Lea & Perrins, Lea & Perrins Worcestershire Sauce, Lea and Perrins, main course, mustard, oven, party, party appetizer, party food, party wrap, party wraps, Pillsbury, Pillsbury pizza crust, pizza crust, quick, quick baking, quick party food, recipe, simple, simple baking, snack, snack food, tailgate, tailgate food, tailgate party, tailgating, worcestershire, worcestershire sauce

It’s safe to say that this recipe for Baked Ham & Cheese Party Wraps is meant for sharing. As-is, the recipe makes a dozen delicious wraps, topped with a delicious sweet & savory glaze. And especially considering that it’s party food (or VERY hearty snack food), it’s not exactly the most involved recipe in the world.

Ham and cheese makes for a good combination for a simple lunch or for party food. You may not bother with simple sandwiches again, though, once you see how easy it is to put these packed swirls of deliciousness. You can also very easily change the recipe a bit each time you make these – add some of your favorite fresh herbs, or use a little hot sauce in the glaze for a spicier touch!

Recipe and photo courtesy of Kevin & Amanda

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Quick tip: Use your favorite sliced cheese for these!

You’ll Never Need Another Recipe For These Again!

appetizer, Argo cornstarch, bake, baked, baking, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, canola oil, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crab, crab cake, crab cakes, crabmeat, crock pot, Daisy sour cream, dessert, Dijon mustard, dinner, Dole, domino sugar, Duke's, Duke's mayonnaise, easy, eat, Eggland's Best eggs, entree, food, Gold Medal flour, granulated sugar, Green Giant, Grey Poupon, Grey Poupon Dijon mustard, Hellman's, Hellmann's mayonnaise, Hershey, Hodgkin’s Mill, home, home recipe, homemade, homemade tartar sauce, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Lea & Perrins, Lea & Perrins Worcestershire Sauce, Lea and Perrins, Libby, LouAna canola oil, lump crabmeat, main course, Maryland, Maryland crab cakes, mayo, mayonnaise, McCormick spices, Morton salt, mustard, oil, Old Bay, Old Bay seasoning, Pam Cooking Spray, panko, panko bread crumbs, Panko Maryland Crab Cakes, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, Progresso panko bread crumbs, quick, Quick & Easy Homemade Tartar Sauce, recipe, Ritz crackers, Sara Lee, Sargento, seafood, seafood recipe, slow cooker, tartar sauce, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, worcestershire, worcestershire sauce

Those Maryland crab cakes are a classic seafood treat, sure to be a winner as a part of any meal. These Panko Maryland Crab Cakes have a crust strong enough to hold everything together but light enough to let that delicious savory crabmeat flavor shine! They pair nicely with the Quick & Easy Homemade Tartar Sauce. I happen to love crab cakes. It’s really hard to go wrong with that great crab flavor for a good seafood dish, either as an appetizer or as part of the main meal.

Sadly, it is possible to mess up crabmeat; the most common mistake is to mix it with something that drowns out its great natural taste. This simple recipe deftly avoids that and is also kind enough to provide a great-tasting tartar sauce–no need to settle for the store-bought tartar, when you can make some yourself so quickly and easily.

Recipe and photo courtesy of Once Upon a Chef

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Quick tip: Make a double batch for a larger crowd (or just so you can have more yourself…)

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