Just Taste.it

07/11/2024

06/27/2024

Backed chicken 🍗 green Mac with yellow rice 🍚 😋😋

06/27/2024

SLOW COOKER BEEF TIPS
Ingredients
1 small onion, sliced
8 oz baby Bella mushrooms, sliced
1 tbsp extra virgin olive oil
1 lb sirloin steak, cut in strips, excess fat trimmed
Salt & pepper
1 tbsp Worcestershire sauce
¼ cup dry red wine + splash for deglazing
2-½ cups fat free beef broth
2 tbsp corn starch + ¼ cup cold water, whisked together
Preparation
Place the onions and mushrooms into the bottom of a 4.5 quart slow cooker.
Then, heat the oil in a large skillet over medium-high heat. Generously season the steak strips with salt and pepper and add them to the hot skillet, and sear the meat on all sides, about 3 minutes; do not cook through.
Place the meat into the slow cooker on top of the vegetables.
Splash a couple tablespoons of red wine into the hot skillet and scrape the bottom to remove any browned meat bits. Add these to the crock pot.
Season the beef with pepper a second time and add the Worcestershire sauce, red wine, and beef broth. Cover and cook on low for 6-8 hours.
Uncover and slowly whisk in the cornstarch and water mixture. Cover and cook on high for another 45 minutes or until the gravy has thickened.
Serve the beef tips over brown rice (shown), buttered egg noodles, or mashed potatoes.

06/27/2024

No-Bake Eclair Cake
Creamy and Chocolaty No-Bake Eclair Delight
Ingredients:

1 box (14.4 oz) graham crackers
2 boxes (3.4 oz each) instant vanilla pudding mix
3 cups cold milk
1 1/2 cups heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 can (16 oz) chocolate frosting
Directions:

In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk until smooth and thickened. Place in the refrigerator to set for about 5 minutes.

In another bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold the whipped cream into the chilled pudding mixture until well combined.

Line the bottom of a 9x13-inch baking dish with a layer of graham crackers, breaking them if necessary to fit. Spread half of the pudding mixture evenly over the graham crackers.

Add another layer of graham crackers on top of the pudding layer, followed by the remaining pudding mixture.

Add a final layer of graham crackers on top. Microwave the chocolate frosting for about 30-45 seconds until it's pourable. Pour the warm frosting over the top layer of graham crackers, spreading it evenly with a spatula to cover.

Refrigerate the eclair cake for at least 4 hours, or overnight, to allow the graham crackers to soften and the flavors to meld.

Before serving, you can optionally garnish with chocolate shavings or sprinkles.

Prep Time: 20 minutes | Chilling Time: 4 hours | Total Time: 4 hours 20 minutes

Kcal: 320 kcal | Servings: 12 servings

06/27/2024

Orange Creamsicle Fluff Salad

Ingredients:
1 3 oz. box orange jello mix
1 3.4 oz. instant vanilla pudding mix
1 cup boiling water
1/2 cup cold water
1 8 oz. tub cool whip, thawed
1 28 oz. can mandarin oranges, drained
2 cups mini marshmallows

Directions:
In a medium size mixing bowl whisk together boiling water and orange jello until completely dissolved.
Stir in cold water and place in the fridge for 10-15 minutes.
Remove from the fridge and whisk in instant vanilla pudding mix until combined. Cover and return to the fridge for another 15 minutes.
Remove from fridge and fold in whipped topping, mandarin oranges, and mini marshmallows.
Cover and refrigerate for at least 2 hours before serving. Enjoy!

06/27/2024

🍋 Pistachio & Meyer Lemon Mousse Cakes Recipe 🍋
Ingredients:
For the Pistachio Cake:

1 cup shelled pistachios, finely ground
1 cup all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1/2 cup milk
For the Meyer Lemon Mousse:

1 cup heavy cream
1/2 cup powdered sugar
Zest of 2 Meyer lemons
1/4 cup Meyer lemon juice (from about 2 lemons)
1 tsp gelatin powder
2 tbsp cold water
Yellow food coloring (optional)
For the Pistachio Garnish:

1/2 cup shelled pistachios, chopped
Instructions:
Make the Pistachio Cake:

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
In a bowl, whisk together finely ground pistachios, flour, baking powder, and salt.
In a separate large bowl, cream together butter and sugar until light and fluffy.
Beat in eggs one at a time, then stir in vanilla extract.
Gradually add the flour mixture alternately with milk, beginning and ending with the flour mixture. Mix until just combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove from oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Make the Meyer Lemon Mousse:

In a small bowl, sprinkle gelatin powder over cold water. Let it sit for 5 minutes to bloom.
In a mixing bowl, whip heavy cream and powdered sugar until soft peaks form.
Mix in Meyer lemon zest and juice.
Microwave the bloomed gelatin for 10 seconds, until melted and clear.
Gradually pour melted gelatin into the whipped cream mixture while beating continuously until fully incorporated.
Add yellow food coloring if desired, mixing until uniform in color.
Chill the Meyer lemon mousse in the refrigerator for about 1 hour, until it firms up slightly.
Assemble the Mousse Cakes:

Using a 3-inch round cookie cutter or a glass, cut out rounds from the cooled pistachio cake. You should get about 6 rounds.
Place each cake round at the bottom of a 3-inch pastry ring or mold, or use a cleaned and trimmed aluminum can as a mold.
Spoon or pipe Meyer lemon mousse on top of each cake round, smoothing the top with a spatula.
Sprinkle chopped pistachios over the mousse layer for garnish.
Refrigerate the mousse cakes for at least 2 hours, or until the mousse is set.
Serve:

Carefully remove the pastry rings or molds from the mousse cakes.
Transfer each mousse cake to a serving plate using a spatula.
Garnish with additional pistachios and lemon zest if desired.
Serve chilled and enjoy the delightful combination of pistachio and Meyer lemon flavors!
Yield:
This recipe makes 6 individual Pistachio & Meyer Lemon Mousse Cakes.

These elegant and refreshing mousse cakes are perfect for a special dessert or any occasion where you want to impress! 🍋🍰

06/13/2024

the Southern Fried Salmon Patties recipe with a few modifications:

# # # Southern Fried Salmon Patties with a Twist

**Ingredients:**
- 1 (14 3/4 ounce) canned salmon
- 1/4 cup onion, finely chopped
- 1/4 cup cornmeal
- 1/4 cup flour
- 1 egg
- 3 tablespoons mayonnaise
- 1/4 cup bell pepper, finely chopped (optional, for added flavor and color)
- 1 teaspoon garlic powder (for extra seasoning)
- 1 teaspoon Old Bay seasoning (or any preferred seafood seasoning)
- 1/4 cup fresh parsley or cilantro, chopped (optional, for freshness)
- Oil for frying (vegetable or canola oil works well)

**Directions:**
1. **Prepare the Salmon:**
Open the can of salmon and drain it thoroughly. Place the drained salmon in a mixing bowl and flake it evenly with a fork, removing any large bones if desired.

2. **Mix Ingredients:**
Add the finely chopped onion, cornmeal, flour, mayonnaise, and egg to the bowl. If using, also add the finely chopped bell pepper, garlic powder, Old Bay seasoning, and fresh herbs. Stir until well blended.

3. **Form Patties:**
Shape the mixture into patties about the size of an average burger or smaller, depending on your preference.

4. **Cook the Patties:**
Heat oil in a skillet over medium heat. Once hot, carefully place the patties in the skillet. Cook until browned on each side, turning once during cooking. This should take about 3-4 minutes per side, depending on the thickness of the patties.

5. **Serve:**
Once cooked, remove the patties from the skillet and place them on paper towels to drain any excess oil. Serve warm, perhaps with a squeeze of lemon and a side of tartar sauce or your favorite dipping sauce.

Enjoy your delicious, slightly revamped Southern Fried Salmon Patties!

06/13/2024

Old-school spaghetti*
*Ingredients:
°454 grams rotini (elbow or spaghetti can be substituted)
°1/2 teaspoon kosher salt
°2 tablespoons of butter
°2 tablespoons olive oil
°1 tbsp garlic (minced from the jar)
°1 medium green bell pepper
°1 medium onion (white or yellow)
°227 grams mushrooms, sliced
°1/2 teaspoon kosher salt
°1/2 teaspoon black pepper
°A bowl with a capacity of
°1/2 liter containing 3/4 liter containing grated cheese (Mozzarella, Italian Blend or Cheddar)
A cup with a capacity of 60 ml containing sour cream
°A bowl with a capacity of
°794 grams of red pasta sauce
A bowl with a capacity of
°1/2 liter containing 3/4 liter containing grated cheese (Mozzarella, Italian Blend or Cheddar)
*Preparation
Using a hand blender or immersion blender, blend 3 ingredients until blended.
Bring water to a boil, add salt and pasta and cook according to instructions.
Use 2 cups butter and grease a 9 x 12 pan.
Dice the green pepper and onion.
Slice the mushrooms.
Heat 2 cups garlic oil and sauté peppers, onions and mushrooms over medium heat for 3-4 minutes.
Drain pasta and set aside.
Add chopped and crumbled sirloin. Add salt and pepper, dividing the beef into small bites. Continue cooking until beef is no longer pink, drain off excess fat.
Add the jar of pasta sauce and reheat.
While the meat sauce cooks, add the softened cream cheese, sour cream and cottage cheese to a medium mixing bowl.
Using hand mixer , blend 3 ingredients until well mixed.
Layer 1/2 dough in a baking dish, add cheese mixture and smooth evenly over pasta.
Add the rest of the pasta, followed by the red meat sauce.
Cover the dish with foil and bake for 20 minutes (I spray the oil on my foil so it doesn't stick).
Removing foil and adding grated cheese on top.
Return to the oven for 10-15 minutes until the cheese is melted.
Rest for 5 minutes before serving.

06/13/2024

SHRIMP DIRTY RICE RECIPE:

1 lb hamburger meat
1 lb ground pork sausage
10-12 shrimp, tail off and deveined
4 cups cooked rice
2 cups broth, I used better than bouillon chicken
1.5 cup mixed onions and bell peppers chopped
3 tbsp veg oil, divided
1 tsp seafood seasoning
1/4 cup flour
1 tbsp oregano
3 tsp minced garlic
1 tsp thyme
1 tbsp garlic powder
1 tsp onion powder
1 tsp chili powder
1/2 tsp pepper, more to taste
1/2 salt, more to taste
Pinch of cayenne pepper

Season shrimp with seafood seasoning.
Over medium high heat add 2 tbsp oil and cook shrimp on each side 2-3 minutes until they make a nice 3 shape. Remove from pan.

In a large skillet add 1 tbsp oil and then ground meats. Once the meats begin to brown add in onions, peppers and garlic.

As soon as meat is fully browned add in seasonings. Next add in flour, stirring well. Add in broth and simmer 5-7 minutes.

Add in rice and simmer another 5 minutes or so. Add shrimp back in. Enjoy!

06/13/2024

Scalloped Potatoes Recipe
Ingredients
¼ cup butter
1 large onion diced
2 cloves garlic minced
¼ cup flour
2 cups milk
1 cup chicken broth
½ teaspoon salt
¼ teaspoon pepper
3 pounds white potatoes sliced about ⅛" thick
salt and pepper to taste
Instructions
Preheat oven to 350˚F.
Sauce
To make the sauce, melt butter, onion and garlic over medium low heat. Cook until onion is softened, about 3 minutes. Add flour and cook for 1-2 minutes.
Reduce heat to low. Combine milk and broth. Add a small amount at a time whisking to thicken. The mixture will become very thick, continue adding a little bit of liquid at a time whisking until smooth.
Once all of the liquid has been added, bring to a boil over medium heat while continuing to whisk. Stir in salt and pepper and let boil 1 minute.
Assembly
Grease a 9"x13" baking dish. Place ⅓ of the potatoes in the bottom and season with salt and pepper. Pour ⅓ of the cream sauce sauce over top.
Repeat layers ending with cream sauce. Cover and bake for 45 minutes.
Uncover and bake for an additional 35-45 minutes or until golden brown and potatoes are tender. Broil for 3-4 minutes to obtain a golden top.
Allow to rest for 15 minutes before serving.

06/13/2024

HOW MANY PEOPLE HERE STILL CARE ABOUT MY RECIPES 💚 RAISE HAND 👋 PLEASE 🙏
Spaghetti & Meatballs😍😋

Ingredients:
- 1 lb (450g) ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- Salt and pepper to taste
- 1 tablespoon olive oil
- 24 oz (680g) marinara sauce
- 12 oz (340g) spaghetti
- Additional grated Parmesan and fresh basil for garnish

Directions:
1. In a large bowl, mix together the ground beef, breadcrumbs, Parmesan, parsley, garlic, egg, salt, and pepper until well combined.
2. Form the mixture into 1-inch meatballs.
3. Heat olive oil in a large skillet over medium heat. Add meatballs and cook until all sides are browned, about 10 minutes.
4. Pour the marinara sauce over the meatballs and simmer on low heat for 20 minutes.
5. Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain.
6. Serve the spaghetti with meatballs and sauce. Garnish with additional Parmesan and fresh basil.

06/06/2024

For recipe please comment