tastebook community recipies

8/18/2019 Tastebook Community Recipies

1/11


2/11

CHICKEN CRESCENTROLL CASSEROLERECIPE BY TASTEBOOK MEMBER KRISTEN

SERVINGS: 6

PREP TIME: 30 Minutes

COOK TIME: 30 Minutes

2 8-ounce cans Pillsbury® Original Crescents

dinner rolls

1 10 ⁄ -ounce can cream of chicken soup,

undiluted

⁄ cup grated cheddar cheese or Swiss cheese

(or any cheese of choice)

⁄ cup whipping cream

FILLING

4 ounces cream cheese (very soft)

4 tablespoons butter (very soft but not melted)

⁄ teaspoon garlic powder (optional)

⁄ cup onion, finely chopped (can use green

onions)

2 large cooked chicken breasts, finely

chopped (about 2 cups, or use cooked

turkey)

⁄ cup finely grated cheddar cheese

⁄ teaspoon seasoning salt (or use ⁄ teaspoon

white salt) ⁄ teaspoon ground black pepper

3 tablespoons mayonnaise or whipping cream

1 ⁄ cup grated cheddar cheese (for topping)

1. Set oven to 350°F.

2. Butter a casserole dish (any size to hold crescent rolls).

3. In a saucepan, mix whipping cream, ⁄ cup grated cheese (can

use more cheese if desired) and undiluted chicken soup (can

season with black pepper if desired).

4. Heat just until the cheese melts (do not boil).

5. For the filling: In a bowl, mix the soft cream cheese with butter

until very smooth, then add in garlic powder (if using).

6. Add in the chopped chicken, onion, and cheddar cheese; mix

well until combined.

7. Add in 2 tablespoons whipping cream or mayonnaise; mix to

combine (add in a little more if the mixture seems too dry).

8. Season with salt or white and black pepper to taste.

9. Unroll the crescent rolls.

10. Place 1 heaping tablespoon chicken mixture (or a little more) on

top of each crescent triangle, then roll up starting at the thicker

end.

11. Drizzle a small amount of soup mixture on the bottom of the dish.

12. Place the crescent rolls seam-side down on top of the creamed

mixture in the casserole.

13. Drizzle the remaining sauce on top (you don’t have to use the

full amount of cream sauce, just use as much as desired) and

sprinkle with 1 cup (or more) grated cheese, or amount desired.

14. Bake for about 30 minutes.

SAVE THIS RECIPE ON TASTEBOOK.COM

IF YOU LIKE THIS, CLICK ON THESE RECIPES:

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3/11

APPLEBEE’S COPYCATSHRIMP & PARMESANSTEAKRECIPE BY TASTEBOOK MEMBER KRISTEN

SERVINGS: 2

2 10-ounce sirloin steaks

2 cups heavy cream (16 fluid ounces)

2 tablespoons chopped fresh basil (or

2 teaspoons dry)

⁄ cup Parmesan cheese, grated

Salt to taste

Pepper to taste

20 shrimp, tails and shells removed

1. Grill steaks to medium rare. Set aside.

2. Heat cream in a sauce pan and lightly boil until it is half its

original volume, being careful not to scorch.

3. Stir in Parmesan cheese, basil, salt, and pepper.

4. In a large pan, sauté shrimp over medium heat until pink and

cooked through.

5. Top steaks with shrimp and cheese sauce.



Grilled Steak with Arugula & Shaved Parmesan

Grilled Porterhouse Steaks with Mixed Green Salad

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4/11

MILLION DOLLARSPAGHETTIRECIPE BY TASTEBOOK MEMBER KELLY

1 7-ounce package thin spaghetti noodles

1 teaspoon butter

1 ⁄ pounds ground beef

Salt and pepper

1 teaspoon minced green pepper

1 8-ounce package cream cheese

⁄ cup sour cream

1 8-ounce container cottage cheese

⁄ cup onion, chopped

2 teaspoons melted butter 1 8-ounce can tomato sauce

1. Cook spaghetti noodles and drain. Sauté beef in butter until

brown, then add onions, green peppers, salt, pepper, and tomato

sauce. Remove from heat.

2. In a separate bowl, combine cheeses and sour cream.

3. Using a 2-quart casserole dish, spread half of spaghetti noodles,

cover with cheese, and then cover with meat sauce and add

remaining noodles to the top.

4. Pour melted butter over spaghetti noodles then spread remaining

meat sauce over the top.

5. Bake at 325°F for about 30 minutes.



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5/11

SPICY CHICKENRIGATONIRECIPE BY TASTEBOOK MEMBER KERRY HICKS

⁄ cup oil

⁄ tablespoon crushed red pepper

⁄ teaspoon salt

⁄ teaspoon ground black pepper

1 tablespoon chopped garlic

6 ounces chicken breast, sliced

⁄ cup marinara sauce

⁄ cup Alfredo sauce

2 teaspoons butter

⁄ cup frozen peas

1 pound rigatoni pasta, cooked according to

package directions

Additional ⁄ teaspoon crushed red pepper

(for garnish)

1. In a sauté pan, heat oil over medium heat. Add crushed red

pepper, salt, black pepper, and garlic and sauté just long enough

for garlic to caramelize and red pepper to release flavor into the

oil. Add sliced chicken and sauté briefly to coat in spices and

garlic.

2. Add marinara sauce first and then Alfredo sauce and bring to

a simmer. Cook until sauce thickens slightly and chicken has

reached an internal temperature of 165°F. Turn off flame, add

butter and peas and incorporate into sauce.

3. Drop cooked pasta in boiling water for 3 seconds. Remove and

let drain for 15 seconds. Toss with the sauce. Place pasta and

sauce in pasta bowl, reserving the majority of the chicken to be

placed on top of the pasta. Using a rubber spatula, scrape any

remaining sauce from the pan to the pasta. Garnish with crushed

red pepper and serve.



Chicken Puttanesca

Cheesy Baked Penne

Skillet Chicken Lasagna


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6/11


7/11

CARRABBA’S COPYCATBREAD DIPPING SPICERECIPE BY TASTEBOOK MEMBER CHRISTINA J

SERVINGS: 1-4 Servings ( ⁄ cup)PREP TIME: 10 Minutes

1 tablespoon minced basil (or 1 teaspoon

dried)

1 tablespoon chopped Italian parsley (or

1 teaspoon dried)

1 tablespoon minced garlic

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon dried rosemary

1 teaspoon ground black pepper

⁄ teaspoon kosher salt ⁄ teaspoon crushed red pepper flakes

⁄ teaspoon olive oil

⁄ teaspoon lemon juice

1. Combine all of the ingredients except the oil and lemon.

2. Put in a small food processor. Pulse until all ingredients are about

the same consistency. Now stir in oil and lemon juice.

3. To serve: Combine about 1 ⁄ teaspoons spice blend to 3 to 4

tablespoons olive oil in a small dish.



Skinny Ranch Dip

Baked Artichoke Dip

Caprese Garlic Bread


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8/11

PANERA’S COPYCATBAKED POTATO SOUPRECIPE BY TASTEBOOK MEMBER STEPHANIE MOLINA


COOK TIME: 1 ⁄ - 4 Hours

6 cups chicken broth

6-8 cups peeled and cubed potatoes

⁄ teaspoon seasoning salt

⁄ teaspoon white pepper

⁄ teaspoon ground red pepper

1 8-ounce package cream cheese, cut into

chunks, room temperature

4-5 slices bacon, cooked and crumbled

(optional, but recommended)

⁄ cup chopped green onion (more if desired)

1. Combine broth, potatoes, and spices and boil on medium heat

until potatoes are tender.

2. Smash a few of the potatoes to release their starch for

thickening.

3. If you like it smooth, smash the potatoes more. If you like it

chunky, just leave as is. The texture is up to you.

4. Reduce to low heat.

5. Add cream cheese, bacon, and green onion.

6. Heat, stirring frequently, until cheese melts (it will take a while for

the cream cheese to fully melt).

7. Simmer for at least 30-40 minutes (if you have 3-4 hours to

simmer it is ideal) stir, and serve.



Ham, Potato & Leek Soup

Chicken Pot Pie Soup

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9/11

CRAWFISH &CORN SOUPRECIPE BY TASTEBOOK MEMBER SHEILA M. JUNEAU

2 tablespoons butter

1 onion, chopped

1 bell pepper, chopped

3 stalks celery, chopped

1 can Rotel tomatoes

Emeril’s Essence (to taste)

Salt & pepper (to taste)

2 cans whole kernel corn

1 can cream corn

1 pound crawfish 1 12-ounce can evaporated milk

1. In a large pot, sauté onions, bell pepper, celery, Emeril’s

Essence, and salt in the butter.

2. Add Rotel tomatoes and cook 5 minutes, stirring occasionally.

3. Stir in corn, crawfish, and milk.

4. Salt and pepper to taste.

5. Cook over low heat for approximately 30 minutes.



Mr. John’s Chorizo & Seafood Gumbo

Clam Chowder

Shrimp & Grits


8


COOK TIME: 30 Minutes

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10/11

SEE’S CANDIESCOPYCAT FUDGERECIPE BY TASTEBOOK MEMBER BENZLEY

MAKES: 5 pounds

4 ⁄ cups sugar

3 12-ounce packages semi-sweet

chocolate chips

⁄ pound margarine

1 teaspoon vanilla

1 12-ounce can evaporated milk

7 ounces marshmallow cream

2 cups unsalted nuts, chopped

1. In a large pot, mix 4 ⁄ cups sugar with one can evaporated milk.

2. Boil 7 to 8 minutes, stirring often (rolling boil).

3. Separately, in a large bowl, cream together the chocolate chips,

marshmallow cream, and margarine.

4. Pour hot sugar and milk mixture over chocolate mixture.

5. After chocolate has melted, add nuts and vanilla, and blend well.

Pour into buttered half-sheet baking pans. Chill in the refrigerator.

6. Cut into squares before firm and serve.



Strawberry Brownie Cupcakes

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11/11

THE ORIGINALYUMM BOWL COPYCATRECIPE BY TASTEBOOK MEMBER MARYCHARLES RASBACH

SERVINGS: 8

FOR THE YUMM SAUCE

⁄ cup water

⁄ cup fresh lemon juice

⁄ cup grapeseed or canola oil

⁄ cup almond meal (or finely

chopped almonds)

⁄ cup nutritional yeast

⁄ cup cooked garbanzo beans

⁄ cup cooked soybeans (or ⁄ cup tofu)

1-2 garlic cloves, minced or pressed ⁄ teaspoon salt

1 ⁄ teaspoons curry powder

1 teaspoon dried oregano

1 teaspoon dried cilantro

FOR THE ORIGINAL YUMM BOWL

Brown rice, cooked (about 4 cups)

Black beans, cooked (about 3 cups)

Shredded cheddar cheese

Salsa Diced fresh tomato

Sliced fresh avocado

Sliced black olives

Sour cream

Fresh cilantro sprigs

FOR THE YUMM SAUCE

1. In a small measuring cup, mix together the water and lemon juice.

In a separate small measuring cup, measure out the appropriate

amount of oil. Set both aside.

2. In a blender or food processor, process the almonds, nutritional

yeast, garbanzo beans, soybeans or tofu, garlic, salt, curry,

oregano, and cilantro together until almost fully ground, about 15

seconds.

3. Scrape down the bowl with a rubber spatula. With the machine

running, add lemon juice-water mixture in steady stream through

feed tube. Scrape down bowl and continue to process for 1

minute. With the machine running, add the oil mixture in a steady

stream through feed tube; continue to process until the sauce is

smooth and creamy, about 15 seconds, scraping down bowl as

needed.

4. Transfer the sauce to a clean bottle or jar, cover, and refrigerate

overnight to allow the flavors to blend.

TO ASSEMBLE THE YUMM BOWL

5. Place a scoop of cooked brown rice in an individual-sized serving

bowl, then layer a scoop of black beans over the rice. Drizzlethe rice and beans with a desired amount of Yumm Sauce, then

sprinkle shredded cheddar cheese over the rice.

6. Spoon a dollop of salsa in the middle of the bowl, then spoon

the tomato, avocado, and olives around the perimeter. Place a

dollop of sour cream in the center of the bowl, garnish with some

cilantro sprigs, and serve.



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