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Wood-n-Tap's loaded baked potato soup
Ingredients Garnishes In a sauté pan on medium heat, melt butter and sauté onions until translucent (Approx 3 minutes). Gradually stir in flour to make a rue, cook for approximately 3 minutes until slightly darker in color. Add cream – stir in 2 ounces at a time until smooth. In a soup pot, heat up chicken stock and dissolve potato…
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Corned beef and potato hash
In a large, heavy-bottomed pot on medium-high heat, place the oil and onions. Cook for 1 minute or until the onions are lightly caramelized. Add the red pepper, salt, and black pepper. Continue cooking for another minute. Stir in the garlic and allow to cook for an additional minute. Incorporate the smoked paprika and the curry powder. Then add the…
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Smoky bacon and lentil stew
Chef Chris Prosperi shares his favorite recipe for smoky bacon and lentil stew.
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Smoky bacon and lentil stew
This recipe makes 6 to 8 servings. Get more Taste of Today recipes here.
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Creamy pea pasta
This recipe makes four portions. Get more Taste of Today recipes here.
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Spicy cauliflower and potatoes
This recipe makes four portions. Get more Taste of Today recipes here.
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Asian beef soup
This recipe makes 12 servings. Get more Taste of Today recipes here.
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Spicy pizza dip
This recipe makes 16 servings. Get more Taste of Today recipes here.
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Chicken and potato nuggets
Healthy and easy chicken nuggets recipe
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Baked chicken with dates and olives
Chef Chris Prosperi shares his favorite recipe for baked chicken with dates and olives.
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Baked chicken with dates and olives
This recipe makes six servings. Get more Taste of Today recipes here.
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Chicken and lentil soup
This recipe makes four quarts. Get more Taste of Today recipes here.
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Winter chopped salad
Place all of the ingredients in a large mixing bowl and thoroughly combine. Makes 6 servings.
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Chicken and potato nuggets
This recipe makes 6 portions. Preheat the oven to 450 degrees. In a food processor fitted with the chopping blade, place all of the ingredients. Pulse the mixture to start. Then purée until the chicken and potato reach a paste-like consistency, about one minute. Prepare a baking sheet with pan spray, then use a scoop or medium spoon to create…
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Chicken adobo
This recipe makes eight servings Get more Taste of Today recipes here.
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Whole roasted cauliflower
Preheat oven to 450 degrees. Fill a large pot 3/4 of the way with water and bring to a boil. Carefully place the cauliflower in the pot and simmer for 6-7 minutes. Remove from water, place on a baking sheet and allow to cool and dry. Thoroughly coat with olive oil, then sprinkle with salt. Place in preheated 450-degree oven…
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Eggplant crostini
Chef Chris Prosperi shares his favorite recipe for eggplant crostini. Ingredients: Instructions: Preheat the oven to 450 degrees. Preheat a waffle iron. Spray each side of the eggplant slices with oil and sprinkle with salt. Place the eggplant in the waffle iron and cook for 5 to 6 minutes. Arrange the bread on a baking sheet. Once the eggplant is…
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Red pepper, white bean and feta dip
This recipe makes 2 ½ cups. Get more Taste of Today recipes here.
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Kielbasa and potato soup
Chef Chris Prosperi shares his favorite recipe for kielbasa and potato soup.
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Kielbasa and potato soup
This recipe makes 6 to 8 servings. Get more Taste of Today recipes here.