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steak

Can You Guess What’s Inside? It’s A Yummy Surprise!

08 August 2017
Anna - TasteeRecipe
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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, Crisco, crock pot, Daisy sour cream, dessert, diced potatoes, 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, kosher salt, Kraft, land o lakes butter, Libby, McCormick pepper, McCormick spices, Morton salt, onion, Pam Cooking Spray, Parsley, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, rutabaga, Sara Lee, Sargento, slow cooker, steak, steak filled meat pies, Thorn Apple Valley, Toll House, TruMoo milk, tyson, Tyson coarse ground beef, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

You’ll never leave the house hungry again!

There are times when we miss my grandmother so much that it gives the atmosphere a melancholic feel that wouldn’t go away even until after the reunion. We usually don’t mean to, but whenever there’s a recipe that didn’t go as planned, we would always remember grandma. She was so meticulous when it came to the kitchen. She always wanted everything to be perfect because she wanted everyone to enjoy the food. I remember her scolding even my grandfather when he was being a nuisance in the kitchen.

My grandfather loved eating a few pieces of what’s been cooked and grandma hated that. One time, Aunt Beth and one of my cousins were the ones designated to cook dinner. We were having meat pies that night because everyone wanted something light yet savory. The voting resulted in having meat pies.

My cousin, who was a bit tired that day, made a mistake of putting sugar in the meat instead of salt. In the end, it tasted like one of those meat buns you could buy in Chinese restaurants. Aunt Beth didn’t get mad at her, but she told us that if she was grandma, my cousin would have been thrown out of the kitchen.

And that one statement brought that melancholic atmosphere as she started telling us stories about grandma and her kitchen OC tendencies. If you want a really good recipe for meat pies, please click on to the next page. You’re going to love this recipe!

 

 

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Quick Tip: Traditionally served with ketchup, but you can also serve them with gravy.

Indulge in a Beefy Gastronomical Delight of Gustation

14 April 2016
writingstaff
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adobo sauce, BBQ, beef, Bertolli extra-virgin olive oil, Cilantro, coriander seed, cumin seed, Daisy sour cream, dark brown sugar, Domino dark brown sugar, domino sugar, eat, Eggland's Best eggs, food, garlic, Gold Medal flour, grill, Johnsonville, Kraft, land o lakes butter, Lee Kum Kee soy sauce, McCormick spices, Morton salt, oranges, Pace salsa, recipe, steak, taco sauce, Thai Kitchen Asian fish sauce, TruMoo milk, Wesson vegetable oil

 

Buttery, succulent, and melt in your mouth beef is the epitome of gustation.

After a long week of work, there is no better way to reward yourself than with a satisfyingly great meal. We all need to work to put food on the table, but don’t be too hard on yourself. Relax, unwind, and share this recipe with a loved one.

“We can all agree on a few things here: Great carne asada should taste, first, of the beef. It should be buttery, rich, and juicy, with a nice charred, smoky flavor from the grill or broiler. It should also be tender enough that you can eat it in a taco or burrito, but substantial enough to be served as a steak and eaten with a knife and fork. Finally, the marinade should have a good balance of flavors, with no single ingredient overwhelming any other. This recipe produces the carne asada of my childhood dreams.” -According to Kenji of SeriousEats.com

 

Recipe and photo courtesy of SeriousEats.com

PLEASE VISIT THE NEXT PAGE FOR THE LIST OF INGREDIENTS.

Quick Tip: Add savory Pace salsa, Pace taco sauce, or Daisy Sour Cream as garnishes with this meal.

Country Cookin’ Makes ya Good Lookin’!

14 January 2016
julieborruso
0 Comment
buttermilk, chicken, Flour, fried, gravy, sirloin tip steak, steak

Chicken fried steak is the ultimate down-home comfort food. It’s a juicy and tender cut of beef, covered in a crispy coating and then smothered in a flavorful gravy. It doesn’t get much better than this ya’ll!

Although it’s appearance makes it often mistaken for chicken, don’t confuse the two, because that would be chicken fried chicken of course! Pair this up with a hefty helping of smooth mashed potatoes and some green beans and dig in! This recipe serves 4 and is ready in just about an hour, making it perfect for any night of the week.

Recipe and image courtesy of Serious Eats

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It’s no Mistake to Pair This With Steak

04 January 2016
Grace
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cheese steak, cheesy steak casserole, steak, steak casserole, Steak Tips

Philadelphia had it right when they invented the cheese steak.  What happens when you minus the bread, and toss everything in a casserole?  Pure bliss!

This recipe serves 6 and is ready in about a half an hour.  You can use any kind of steak for this, and obviously the higher the quality, the better the meal!

Recipe and photo courtesy of 12 Tomatoes

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You’ll Love the Hearty Country Flavor!

15 October 2015
Grace
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Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, bottom round steak, bottom round steaks, brown sugar, Campbell’s soups, canola, canola oil, casserole, chicken stock, chicken-fried, Chicken-Fried Steak, Chicken-Fried Steak With Country Cream Gravy, Chiquita, Clabber Girl, College Inn, Cool Whip, country, country cream, Country Cream Gravy, country dinner, Country Fried Steak, country meal, country recipe, country-style, cream, creamy, crock pot, Daisy sour cream, dessert, dinner, Dole, domino sugar, eat, Eggland's Best eggs, entree, food, fried, fry, frying, Gold Medal flour, granulated sugar, gravy, Green Giant, Hershey, Hodgkin’s Mill, home, home recipe, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, LouAna, LouAna canola oil, main course, main dish, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, steak, Swanson, Swanson chicken stock, Swanson's, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

This Chicken-Fried Steak With Country Cream Gravy has classic down-home country flavor and makes use of a few simple but clever tricks to yield a dish with a restaurant-grade, thick, unbroken, delicious crust. I just love some of these country-style recipes, don’t you? Of course, it doesn’t hurt that this recipe only takes about an hour and yields a creamy, savory gravy that tastes great on a number of different things aside from the chicken-fried steak itself. And it’s a great way to make good use of a rather inexpensive cut of beef.

 

You’ll need a large skillet and some large cooling racks for this recipe. Other than that, you won’t need any extra-special skills or equipment to put this yummy country meal together. The gravy would go nicely over mashed potatoes, boiled new potatoes, or even certain crisp green veggies, though I just couldn’t resist really getting into the country spirit and having some sweet potato fries with it. Whatever you choose, you need not make it too complicated to put together a hearty full meal.

Recipe and photo courtesy of The Midnight Baker

 

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Quick tip: You can use the same method and ingredients to cook chicken!

Cheesy Delicious Sandwiches That Are a Cinch to Make!

09 September 2015
Grace
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bake, baked, cheese steak, cheese steak sandwich, cheesesteak, cheesesteak sandwich, dinner, easy, easy recipe, home, home recipe, lunch, mushroom, mushrooms, oven, oven-toasted, Oven-Toasted Cheesesteak Sandwich, Philadelphia, Philly, Philly cheese steak, Philly cheese steak sandwich, Philly Cheesesteak, Philly cheesesteak sandwich, quick, quick recipe, recipe, ribeye steak, sandwich, sandwich recipe, sandwiches, simple, simple recipe, steak, steak sandwich, subs, toasted

These Oven-Toasted Cheesesteak Sandwiches are so filling and savory, and they only take about half an hour to put together (maybe just a little longer if you have to slice the meat yourself).  This really is a fantastic, low-hassle subway sandwich, great for an easy meal at home. If you like the traditional Philly cheesesteak, you’ll love this sandwich, and it’s really surprisingly quick and easy to put together.  Gotta love that meat & cheese combo!

 

As you can probably tell, this recipe is designed for two people, though you can expand it rather easily to accommodate dinner for a full family without adding to your cooking time.  I have read that some Asian supermarkets have steak already thinly sliced for you; if that’s not an option, though, just allow yourself a bit of extra time to slice up the meat.  These make for a great lunch item, as well.

 

Recipe and photo courtesy of Table For Two

 

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Quick tip: Homemade rolls would make this even more delicious!

I Bet You Haven’t Had Steak Quite THIS Good–WOW!

22 August 2015
Grace
0 Comment
beef, beef recipe, bourbon, Bourbon Cream Mushroom Sauce, bourbon whiskey, cream sauce, dinner, dry white wine, Duck Pond, Duck Pond Pinot Gris, Duck Pond wine, entree, French's, French's mustard, French's original yellow mustard, gourmet, home, home gourmet, home recipe, Kikkoman, Kikkoman soy sauce, Land O Lakes, Land O'Lakes, Land O'Lakes butter, Lea & Perrins, Lea & Perrins worcestershire, Lea & Perrins Worcestershire Sauce, Lea and Perrins, main course, Maker's Mark, Maker's Mark bourbon, marinade, marinated, marinated steak, Marinated Steak With Bourbon Cream Mushroom Sauce, marinating, marination, mushroom cream sauce, mushroom sauce, mustard, New York strip, New York strip steak, Pinot Grigio, Pompeian, Pompeian extra virgin olive oil, Pompeian olive oil, recipe, ribeye, ribeye steak, sauce, sauvignon blanc, soy, soy sauce, steak, steak recipe, steaks, strip steak, tender steak, unoaked Chardonnay, white wine, worcestershire, worcestershire sauce, yellow mustard

Boy, steaks are really out-of-this-world awesome, done this way!  This Marinated Steak With Bourbon Cream Mushroom Sauce combines two great recipes to produce a dish that is undeniably restaurant-grade gourmet.  And once you have given the marinade some time to work its magic, it doesn’t take very long to cook.

 

I love a good steak now and then (who doesn’t?), love my creamy sauces, and occasionally like a nip of that brown liquor called bourbon (it is awesome in mint juleps, by the way).  This deliciousness combined all three, and it had been a while since I had any juicy beef, so how could I possibly resist?  I have to say, I was already expecting something good and got something even better…so much YUM! It won’t be long ’til I make these again for my family!

 

Main recipe and photo courtesy of  Savory Spice Rack; marinade courtesy of LuuvBunny at Food.com.

 

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Quick tip: Marinade the stakes the night before for best results.

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