Lunch Archives - Page 23 of 65 - What the Forks for Dinner?

Crock Pot Street Beef Tacos

I’m not sure I have ever met anyone who doesn’t like tacos?? Crock Pot Street Beef Tacos, easy and time saving, with the help of the good’ol crock pot!

There are a lot of new cooking vessels out there these days, but the crock pot is tried and true. Set it and forget it, even though you will not be able to forget these Crock Pot Street Beef Tacos ……awesome is too weak of a word!

Tim handles all of the Social Media for What the Forks for Dinner?, and lately he has been playing around with Reddit. We had a huge success with Campfire Cupcakes recently only to be banned from the site 🙁 for self promotion 🙁 Being new we did not understand all the rules, and if you have ever used Reddit, you know they are really tough……anyway……during this, Tim sent me a recipe from a site called Host the Toast, for tacos. My recipe is an adaption of that recipe.

Continue reading “Crock Pot Street Beef Tacos”

Chicken Ranch Pasta Salad with Bacon

Chicken Ranch Pasta Salad with Bacon is a perfect take along for a picnic, potluck, or family reunion.

Speaking of which……every year my brother throws a party at his house under the guise of a get together/BBQ. He’s a big fat liar…..it’s a family reunion! Continue reading “Chicken Ranch Pasta Salad with Bacon”

Mini Crab Rangoon Tostadas

Inspiration comes in many forms. Sometimes all it takes is a new product on the grocery store shelf and BAM…… it’s a great idea. Mini Crab Rangoon Tostadas !

Who doesn’t like Crab Rangoon??? Surprise it is not really Oriental ….boo! According to Wikipedia ……Crab Rangoon has been on the menu of the “Polynesian-style” restaurant Trader Vic’s in San Francisco since at least 1956. Although the appetizer is allegedly derived from an authentic Burmese recipe,the dish was probably invented in the United States. A “Rangoon crab a la Jack” was mentioned as a dish at a Hawaiian-style party in 1952, but without further detail, and so may or may not be the same thing.

Though the history of Crab Rangoon is unclear, cream cheese, like other cheese, is essentially nonexistent in Southeast Asian and Chinese cuisine, so it is unlikely that the dish is actually of east or southeast Asian origin. In North America, crab Rangoon is often served with soy sauce, plum sauce, duck sauce, sweet and sour sauce, or mustard for dipping. Continue reading “Mini Crab Rangoon Tostadas”