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January 1, 2017

Grandma’s Old-Style Salisbury Steak Still Hits The Spot!

01 January 2017
Anna - TasteeRecipe
1 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 light sour cream (50% less fat), Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Keebler multi-grain cracker crumbs, kosher salt, Kraft, land o lakes butter, lean ground beef, Libby, Lipton's French Onion Soup Mix, McCormick 30% less sodium brown gravy mix, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Salisbury Steak, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

The local diner was my favorite hangout place as a teenager. Me and my friends often went there after school just to charm our favorite waiter and eat their greasy but extremely delicious food. My food adventures as a teen were limited by my small allowance, which I found myself spending on mostly candy and other types of deliciously sinful junk food, and that diner was the answer to my budget issues. My favorite food from the menu was the Salisbury steak. It was the juiciest, tastiest steak that always made my afternoon complete. It was a family recipe, they said, which was the reason why they served it differently. It was how the owner had the steak as a boy. They served it with fries instead of mashed potatoes, and they always gave me extra gravy whenever the grumpy owner wasn’t looking. They used to even sneak me a milk shake to down the sinful food with.

 

Well, I’m not a teenager anymore and I’ve become more aware of what I’m eating, in terms of sugar and fat. I’ve been trying to find a Salisbury steak recipe that would be a little lighter than the traditional ones. This is a delicious recipe that I came across recently, and I turned it into something my waistline appreciates more. It was still incredibly tasty!

Photo courtesy of Cheap Bastid Cooks. Recipe courtesy of Recipe Lion.

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.

 

Quick Tip: If you love mushrooms, feel free to add more.

It’s A Triple Treat With This Peanut Butter Brownie Trifle!

01 January 2017
Anna - TasteeRecipe
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, Betty Crocker fudge brownie mix, Betty Crocker instant vanilla pudding mix, black pepper, Bob's Red Mill, Borden, Borden 2% milk, brown sugar, Campbell’s soups, casserole, Chiquita, chocolate trifle, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, frozen whipped topping, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hershey’s peanut butter chips, Hodgkin’s Mill, Jell-O, Jif creamy peanut butter, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, McCormick vanilla extract, Morton salt, Pam Cooking Spray, peanut butter trifle, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Reese’s miniature peanut butter cups, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, trifle, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

I love trifles. They look pretty in this trifle bowl and they’re very easy to make. My favorite trifle recipe was the one I used to help make as a kid. Grandma always used the freshest and biggest strawberries, the ones she bought fresh from her neighbor. It really made a huge difference compared to those packaged strawberries from the grocery store. She also made her very own whipped cream because she was never a fan of store-bought cream. Before she arranged the ingredients into the trifle bowl, she dipped the strawberries into this thick, glassy syrup, coating them until they were shiny like crystal fruits. I would always be one of the first ones to have a serving glass ready; that and a cute pout that would give me that first serving. Grandma’s weakness were her grandchildren’s puppy dog expressions.

 

Nowadays, there are a number of trifle recipes you can find anywhere. Most of them have been shared by people who experienced eating these treats as kids; recipes that have been passed from one generation to another. The most interesting trifle recipe that caught my eye lately is this one that combines the richest dessert ingredients—peanut butter, cream, and chocolates. Nothing can get richer than this.

Photo courtesy of Lou Lou Sucre. Recipe courtesy of Taste of Home.

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.

 

Quick Tip: Tastes best with a strong cup of coffee.

“May The Frosty Be With You,” Says This Dessert Vader

01 January 2017
Anna - TasteeRecipe
0 Comment
Argo cornstarch, baking cocoa, 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, chocolate dessert, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Haagen Dazs low-fat vanilla frozen yogurt, Hershey, Hershey’s hot fudge ice cream topping, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick almond extract, McCormick spices, Morton salt, nuts, 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

I’m a little silly when it comes to food. I crave for hot soup when it’s summer and I always want to eat frozen ice cream during winter. It drives my friends crazy. It drives my boyfriend crazy. It drives my family crazy. I have the tendency to get what I want even if it’s in the middle of the night, and I’m not so sure if that’s a compliment to my silly self or not. There was this one time when I was watching a game show with a friend who was staying over because of the heavy snow when I saw an ad for a popular fast food frozen treat flashing on TV.

 

It was still early in the evening so the fast food was still open, but it was freezing outside. My friend knew that I had to have it or else I would not be in the best of moods the whole night; and who would want to talk to a friend who sulked? So donned in our thickest winter clothes, my friend and I drove to the nearest branch just to get me my frozen treat. We braved the wind and the slippery road just for that. I did receive three messages that night, reprimanding me for my selfish actions. But oh it was so worth it!

Photo courtesy of Pinterest. Recipe courtesy of Taste of Home.

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.

 

Quick Tip: if you have extra, that whipped garnish longs for a drizzle of hot fudge.

Mayday! Mayday! A Taco Lasagna!

01 January 2017
Anna - TasteeRecipe
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black beans, 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, Gold Medal flour, granulated sugar, Green Giant, green pepper, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, lasagna, Libby, McCormick spices, McCormick taco seasoning, Mission flour tortillas, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, Sargento Mexican cheese blend, slow cooker, taco lasagna, tacos, Tex-Mex, Thorn Apple Valley, Toll House, TruMoo milk, tyson, Tyson ground beef, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

There is always that one day when you’re craving for anything cheesy. During these days, I long for anything Tex-Mex. All that cheese and beef together in one recipe is something that I can’t take away from my system. And I crave badly. Whenever I want to eat something so bad, even if I’m already in my pajamas, I will just put on a thick sweater, get my car keys, and then drive to the nearest Taco Bell or wherever there’s something that can satisfy my little craving. It happens to me almost every week. My friends say it’s because of stress. I deprive myself of good food whenever I’m busy; so when I have the time to think, my brain reminds me of those things that I have deprived myself of in the past few days and then they will catch up on me, hence the intense craving.

The temporary solution that I’ve found is to look for recipes that will allow me to eat the food that I love without me stressing over the preparations. It only means one thing—I need to find recipes that would allow me to keep them in the fridge for a few days so that I could just reheat a piece every time I have that short burst of craving. This one that I found at Taste of Home combines the flavor of two of my favorite food—tacos and lasagna.

Photo courtesy of Food Beast. Recipe courtesy of Taste of Home.

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.

 

Quick Tip: Serve with a side of salad greens.

A New Take On Thanksgiving Turkey!

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, Butterball lean ground turkey, 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, garlic, Gold Medal flour, granulated sugar, Green Giant, Heinz ketchup, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Ocean Spray jellied cranberry sauce, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, Progresso seasoned dry bread crumbs, recipe, Ritz crackers, sage, Sara Lee, Sargento, slow cooker, Smucker's orange marmalade, Thorn Apple Valley, Toll House, TruMoo milk, turkey, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, worcestershire sauce

We never get tired of turkey, do we? I actually love it more than chicken; and chicken is my most favorite meat—there’s a difference. Chicken is a staple meat in almost everyone’s household. It’s one of the meats under the “daily meat” list. Turkey on the other hand barely grazes most tables. It’s a “special occasion” meat. I consider any turkey meal a luxury dish, or something that I shouldn’t indulge myself with too much unless it’s on a special occasion like Thanksgiving or a milestone in my life. So when it’s turkey day, I make sure to exert all effort in cooking. Turkey is more flavorful. There’s this distinct taste that you will not find in chicken meat. There’s this essence that’s exclusive to it that allows you to level up with your recipe because of the additional flavor it gives.

 

During thanksgiving, I always experiment with the turkey stuffing. I place every ingredient I want in the mixture and replace everything I don’t want. Of course I let a particular person get away with a dash of chili flakes; but nonetheless, between me and my boyfriend, I have always been the Turkey Boss. That is until he tried this thanksgiving recipe he discovered that made me completely surrender the Turkey Boss title to him.

Photo courtesy of Sugar Dish Me. Recipe courtesy of Recipe Lion.

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.

 

Quick Tip: Serve with your favorite wine.

This Brisket Is Full of Beefy Goodness!

01 January 2017
Anna - TasteeRecipe
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, beef, beef brisket, 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, garlic, Gold Medal flour, granulated sugar, Green Giant, Heinz ketchup, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, Lipton French Onion soup mix, McCormick spices, Morton salt, Pam Cooking Spray, Parsley, 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

“It’s difficult to cook beef,” that’s what I always heard from my Mom whenever we requested for something beefy other than spaghetti and meatballs. She always said it took hours to make the beef tender enough to taste good in recipes. She never liked cooking with hard meat; she always said they spoil the dish. Beef dishes also required a more focused cooking. One wrong ingredient or one additional minute in the stove, and the meat wouldn’t taste as good. I remember Dad saying that pig could be roasted whole over direct fire, but beef couldn’t. Still, it’s a household favorite. Because when beef is done perfectly, it makes the most delicious dishes since it has the best flavor among all meats.

 

Whenever we had beef on the table, I was always happy. I would always take advantage of the meal and come back for a second or a third serving because I knew it would be a month or two before I got to taste beef again. I love it especially when we have beef brisket. Mom’s beef brisket tasted sweet and salty. It’s also very moist and very tender. Most of the time, I didn’t even need side dish or dessert to make me feel content over a meal. Beef has me at the palm of its hand most of the time.

Photo and recipe courtesy of Recipe Lion.

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.

 

Quick Tip: Serve with your favorite red wine.

A New Twist On The Classic Spaghetti!

01 January 2017
Anna - TasteeRecipe
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, barilla spaghetti, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s condensed cream of mushroom soup, Campbell’s soups, casserole, Chiquita, Clabber Girl, Colby-Monterey Jack cheese, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Hunt's tomato sauce, Hunt’s spaghetti sauce, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, pasta, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, spaghetti, Thorn Apple Valley, Toll House, TruMoo milk, tyson, Tyson ground beef, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

I have noticed that in our family parties or reunions, kids usually stay away from the huge, rich dishes such as pork chops, roast beef, and grilled fish. They always gravitate towards that one pasta dish that the adults mostly ignore. Spaghetti has established its presence in our family reunion table ever since we were kids; and it seems like it’s going to stay there for the next generations. Spaghetti is a favorite among the kids in the family. My nieces and nephews love it most especially if there are huge meatballs on top of the serving pan. They will always fight for a piece of those! Whenever they come over to my house for sleepover, I make sure that I put those extra large meatballs in there.

 

Lately, I’ve noticed that while they still love spaghetti, their appetite is not as big as before. Some of them still manage to finish their plates full of the spaghetti, but there’s no fight over meatballs anymore, and the pan isn’t as empty as it was before. I guess it’s true that it doesn’t matter how much you love something; sometimes there is a need for a change or a reinvention. I found this recipe that actually helped bring back those appetites. I just tried it in last month’s reunion and it was a huge hit! I just added a few things to give it a little twist – and voila!

Photo courtesy of Food.com. Recipe courtesy of Taste of Home.

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.

 

Quick Tip: Serve with a side of green salad.

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