Gotta love these vintage ads! Come into Tasco and see how far we’ve come! Tasco offers the latest selection of premium appliance brands you’ve come to know and love all these years!
Savory beef and sausage stuffed peppers, topped with delicious melted cheddar cheese. If you love beef, sausage, rice and cheese, you’ll love these amazing stuffed peppers!
•1/2 lb ground sausage
•1/2 lb ground beef
•6 Large peppers
•1 Clove garlic
•1 Onion, chopped
•1 Cup cooked rice
•1 Can mild Rotel
•2 Cups shredded cheddar cheese
•2 Tbsp chopped fresh parsley
•1/2 Tsp salt
•1/2 Tsp pepper
1.In a large skillet, brown sausage, beef, garlic, and onion in oil.
2. Add the chopped parsley and cooked rice.
3. Stir in Ro-tel and 1/2 cup of cheddar cheese (it will melt, it doesn’t matter).
4. Season with salt and pepper.
5. Cut off the tops of peppers, and trim the bottom so they sit flat in your dish.
6. Chop scrap pepper tops and add to filling (optional).
7. Place peppers in baking dish and stuff until full.
8. Drizzle peppers with olive oil.
9. Cover with foil and bake at 375 degrees for 40 minutes.
10. Remove from oven and take off the foil. Use remaining shredded cheese to top peppers, bake uncovered another 15 minutes.
Enjoy these scrumptious Olympic Ring Sugar Cookies! GO CANADA GO!
1) Roll out chilled cookie dough about ¼-inch thick, cut out smaller circles in the center of larger circles to make rings. Place on a baking tray lined with parchment paper and bake according to the recipe. Let cool completely.
2) Prepare icing according to the recipe, divide and tint your colors. Prepare a decorating bag with coupler and tip for each color, fill each with icing, and close the bags tightly with rubber bands. Have ready your five colors of icing and five colors of sprinkles.
3) Work with one cookie at a time. Pipe to outline the ring at the outside and inside circle, then pipe to fill the ring completely with icing.
4) Place the ring on a plate and generously sprinkle a coordinating color of sprinkles over the cookie. Move the ring to a baking tray and let the cookies dry overnight.
Planning your dream kitchen? Experience a brand new kind of appliance shopping brought to you by the living kitchen. Here you will be able to get hands on with the entire line of Sub-Zero and Wolf products in full-scale kitchen environments. This unique experience allows you to plan, compare and imagine your kitchen in ways you’ve never been able to before. Once you’ve been inspired, our Tasco Professionals will turn your dreams into reality.
See us today! Tasco Next Door is at 3035 Dufferin Street, Toronto.
Shop at Tasco Appliance for all of your premium home and kitchen appliance needs and experience the Tasco difference. At Tasco, our friendly appliance specialists and helpful advice are the hallmarks of our success, offering installation for your new home and renovations alike. Ask a qualified Pro at Tasco, Toronto’s favourite dealer of new and innovative appliances from top quality appliance brands including Sub-Zero, Wolf, Jenn-Air, KitchenAid, LG, Samsung, GE, Monogram, Electrolux, Frigidaire, Dacor, AEG, Bosch, Viking, Bertazzoni, Lynx, Fisher & Paykel, Panasonic, Sharp, Danby, Amana, Maytag, Whirlpool and many more, when shopping for appliances for home.
New high quality appliances are always on Tasco’s sales floor first at all of our Toronto appliance locations. Tasco is the premium appliance supplier of choice for premier home appliances at competitive prices. For the appliance info you need to know, ask a Pro at Tasco when shopping for ovens, ranges, refrigerators, washing machines, dishwashers, stainless steel appliances, freezers, vacuums and more.
Tasco Appliance – passionately and professionally creating loyal customers for life since 1954.
Although this frozen lighthouse is breathtakingly beautiful, it doesn’t elicit the same reaction when this happens to our freezers. Here are some tips for defrosting your freezer.
To quickly defrost your freezer:
This make-ahead mushroom, sausage and spinach strata is ideal to serve for brunch to guests who are staying with you during the holidays. Or the one-dish entree, featuring cheddar, eggs and crusty sourdough, would also be great for a light supper.
Preparation time: 30 minutes
Cooking time: 15 minutes
Chilling time: 12 hours
Baking time: 1 hour
Makes: 6 to 8 servings.
• 5 ml (1 tsp) butter, plus extra for greasing baking dish
• 340 g (3/4 lb) Italian sausages (about 3), casing removed and roughly chopped
• 500 g (1 lb) mixed wild mushrooms, stems removed and sliced
• 8 green onions, white part only, thinly sliced (50 ml/1/4 cup)
• 750 ml (3 cups) lightly packed fresh baby spinach
• 4 large slices (1-cm/1/2-inch thick) day-old sourdough bread
• 6 eggs
• 750 ml (3 cups) milk
• 2 ml (1/2 tsp) salt
• 2 ml (1/2 tsp) freshly ground pepper
• 15 ml (1 tbsp) Worcestershire sauce
• Dash hot pepper sauce
• 500 ml (2 cups) shredded old cheddar cheese
• Butter a 3-l (13-by-9-inch) glass baking dish and set aside.
1. In a large skillet, melt butter over medium heat. Add sausage meat and fry, breaking up bits with a wooden spoon for about 5 minutes or until lightly browned and beginning to cook through. Spoon off any excess fat. Add mushrooms and cook, stirring occasionally for about 10 minutes or until soft and beginning to brown a little and sausage is no longer pink. Add onions and spinach and stir until everything is mixed and glossy. Remove pan from heat and let cool slightly.
2. Layer bread slices over bottom of dish. Spoon sausage mixture over bread. In a blender, combine eggs, milk, salt, pepper, Worcestershire and hot pepper sauce and blend until smooth. Pour mixture evenly over sausage mixture. Top with cheese. Cover dish with plastic wrap and refrigerate for 8 to 12 hours.
3. When ready to serve, heat oven to 180 C (350 F). Uncover dish and bake strata for 50 to 60 minutes or until puffed and top is crispy and golden. Let stand for 10 minutes before serving.
With the holiday right around the corner, now is the time to get that oven ready for your next family feast! Sadly, most problems with ovens aren’t noticed until it is too late, so here are a few helpful hints from Tasco to make sure that you avoid disaster!
1. A CLEAN OVEN IS A HAPPY OVEN
We rarely remember to clean our ovens, and it’s not until the worst possible moment that we realize we are in trouble. Generally, an everyday household degreaser and decent scrubby sponge can easily clean up most messes, but if you do choose to use the self-clean option, make sure to do it well before your holiday feasts. You should pre-clean your oven at least two weeks before your next big gathering to ensure premium cooking.
2. THE ART OF THE PREHEAT
Many ovens do not reach the proper temperature when the preheat reminder alerts, and this can greatly reduce the quality of the outcome of your dish. Preheating can easily change from oven to oven, especially if your heating element is exposed or hidden. Most ovens need at least 20 minutes to heat to its optimum temperature. Don’t let your oven fool you; keep an eye on the clock instead.
3. CALIBRATE YOUR OVEN TEMPERATURE
You may be using an oven that you are unfamiliar with or that has seen many years of use, so calibrating your oven is absolutely essential for holiday success. Try this fun and simple way to test your oven’s temperature. Take one cup of sugar and pour it into an oven-safe bowl, then place it in your oven and set the temperature to 350 degrees. After one hour, the sugar should have stayed in powder form at 350 degrees, but if it has started to melt, then your oven is too hot. Next, set your oven to 375 degrees, and in 15 minutes the sugar should completely melt. If it hasn’t, then your oven is too cold. In either scenario, your oven needs re-calibration.
Happy cooking from all of us at Tasco!
We’re heading into the heart of hot soup season, and this cream of cauliflower will ward off the chills!
•2 medium onions, chopped
•2 medium carrots, grated
•2 celery ribs, sliced
•2 garlic cloves, minced
•1/4 cup plus 6 tablespoons butter, divided
•1 medium head cauliflower, chopped
•5 cups chicken broth
•1/4 cup minced fresh parsley
•1 teaspoon salt
•1 teaspoon coarsely ground pepper
•1/2 teaspoon dried basil
•1/2 teaspoon dried tarragon
•6 tablespoons all-purpose flour
•1 cup milk
•1/2 cup heavy whipping cream
•1/4 cup sour cream
•Fresh tarragon, optional
1. In a soup kettle or Dutch oven, sauté the onions, carrots, celery and garlic in 1/4 cup butter until tender. Add cauliflower, broth, parsley, salt and pepper, basil and tarragon. Cover and simmer for 30 minutes or until the vegetables are tender.
2. Meanwhile, in a saucepan, melt the remaining butter. Stir in flour until smooth. Gradually stir in the milk and whipping cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to cauliflower mixture. Cook for 10 minutes or until thickened, stirring frequently. Remove from the heat; stir in sour cream. Garnish with tarragon if desired. Yield: 8 servings (about 2 quarts).