Ingredients:
1 cup shelled pistachios
3/4 cup granulated sugar
2 cups whole milk
1 cup heavy cream
4 egg yolks
1 tsp vanilla extract
A pinch of salt
Extra chopped pistachios for garnish
Instructions:
Prep the Pistachios: In a food processor, finely grind the pistachios with 1/4 cup of sugar until it forms a coarse paste. Or you can use pistachio paste from the store.
Heat the Milk & Cream: In a saucepan, combine the whole milk and heavy cream. Heat over medium heat until it just begins to simmer.
Whisk the Yolks: In a separate bowl, whisk together the egg yolks, remaining 1/2 cup sugar, and a pinch of salt until the mixture is pale and thick.
Temper the Eggs: Gradually pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
Cook the Mixture: Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Do not let it boil.
Add Pistachio Paste: Remove from heat and stir in the pistachio paste and vanilla extract until well combined.
Chill: Pour the mixture through a fine mesh sieve into a bowl to remove any lumps. Let it cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight.
Churn the Gelato: Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Freeze: Transfer the gelato to a freezer-safe container and freeze for at least 2 hours, or until firm.
Serve & Enjoy: Scoop the gelato into bowls and garnish with extra chopped pistachios. Serve immediately and enjoy the nutty, creamy goodness!
Pro Tip: For an extra flavor boost, lightly toast the pistachios before grinding them into a paste!

Ingredients:

For the Banana Pudding:

2 cups whole milk
1/2 cup granulated sugar
1/3 cup cornstarch
1/4 tsp salt
1 tsp vanilla extract
3 large bananas, sliced
1 cup whipped topping (like Cool Whip)
For the Strawberry Sauce:

1 cup fresh or frozen strawberries, chopped
1/4 cup granulated sugar
1 tbsp lemon juice
For the Crunch Topping:

1 cup crushed vanilla wafers or graham crackers
1/4 cup unsalted butter, melted
1/4 cup brown sugar
1/2 cup crushed strawberries (for added flavor, optional)
Directions:

Prepare the Banana Pudding:
Cook the pudding:

In a medium saucepan, whisk together the milk, granulated sugar, cornstarch, and salt over medium heat. Cook, stirring constantly, until the mixture thickens and begins to bubble. Remove from heat and stir in the vanilla extract.
Add bananas:

Gently fold in the sliced bananas and allow the mixture to cool for about 15 minutes.
Fold in whipped topping:

Once cooled, fold in the whipped topping until well combined. Set aside.
Prepare the Strawberry Sauce:
Make the sauce:
In a small saucepan, combine the chopped strawberries, granulated sugar, and lemon juice. Cook over medium heat for about 5-7 minutes, stirring until the strawberries break down and the mixture thickens slightly. Remove from heat and let cool.
Prepare the Crunch Topping:
Mix the crunch topping:
In a small bowl, combine the crushed vanilla wafers or graham crackers, melted butter, brown sugar, and crushed strawberries (if using). Mix until the ingredients are well combined and crumbly.
Assemble the Dessert:
Layer the pudding:

In individual serving cups or a large trifle dish, layer half of the banana pudding mixture at the bottom.
Add strawberry sauce:

Spoon a layer of strawberry sauce over the banana pudding.
Add more layers:

Repeat the layers with the remaining banana pudding and strawberry sauce.
Top with crunch:

Generously sprinkle the crunch topping over the top layer of strawberry sauce.
Serve:
Chill and enjoy:
Refrigerate the assembled Strawberry Crunch Banana Pudding for at least 1-2 hours before serving to allow the flavors to meld.
Enjoy this delightful Strawberry Crunch Banana Pudding, a perfect blend of creamy banana pudding and fresh strawberry flavors! 

Zucchini Pattties

 Hi everyone, today we’re going to learn how to make ziuncchi patties  using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method….it’s very simple and quick patties recipe. You are family will love this recipe must try. 

Ingredients:

• large zucchinis (approximately 300 g)
• 1 onion or carrot
• 1 clove of garlic (optional)

Spices:

• parsley, chives, basil or coriander
• 1 egg
• 1 tsp flour 2 tablespoons liquid cream (classic or vegetable)
• Salt pepper paprika, curry, Espelette pepper etc..
• Butter/oil for frying.

More  https://pst-algerie.org/homemade-chocolate-turtles/

Instructions for zucchini patties:

Grate your courgettes after washing and drying them. To extract the juice, place them on a fresh tea towel and squeeze firmly. Chop the parsley and onion or garlic finely.

Add the grated zucchini and mix. Next, add the cream and whole eggs.

Finally, add the flour, salt, pepper, and herbs. 20 g of oil and a little sunflower oil should be heated in a pan. Gather the mixture into small pieces, arrange them in a crepe shape, and fry for 3 minutes on each side until you have crepes. The color is dark brown.

Keep your crepe warm by placing it on a baking tray. Serve with sauce.

Ready to serve!

Enjoy!

Ingredients:
For the Meatloaf:

2 lbs (900 g) ground chicken
1 egg
1/4 cup plain bread crumbs
2 teaspoons minced onion
1 1/2 teaspoons garlic powder
1/2 teaspoon dried parsley
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 cup mayonnaise
6 slices Virginia chicken ham
6 slices Swiss cheese
3/4 cup panko breadcrumbs (for topping)
For the Creamy Dijon Gravy:

3 tablespoons butter
3 tablespoons all-purpose flour
1/4 cup heavy cream
1 cup skim or 1% milk
1 teaspoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 cup grated Parmesan cheese
1/4 teaspoon freshly grated nutmeg
Salt and pepper to taste
Instructions:
Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly grease a loaf pan.

Prepare the meatloaf mixture:

In a large mixing bowl, combine the ground chicken, egg, plain bread crumbs, minced onion, garlic powder, dried parsley, salt, black pepper, and mayonnaise. Mix until all ingredients are well incorporated.
Form the meatloaf:

On the prepared baking sheet or a piece of wax paper, shape half of the chicken mixture into a loaf shape.
Layer the slices of chicken ham on top of the meat mixture, followed by the slices of Swiss cheese.
Add the remaining chicken mixture on top, carefully pressing the sides to seal in the ham and cheese filling.
Add the panko topping:

Sprinkle the panko breadcrumbs evenly over the top of the meatloaf, pressing gently to adhere.
Bake: Place the meatloaf in the preheated oven and bake for about 45-55 minutes, or until the internal temperature reaches 165°F (74°C) and the top is golden and crispy.

Prepare the Creamy Dijon Gravy:

In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 1-2 minutes until the mixture is smooth and lightly golden.
Slowly pour in the heavy cream and milk, whisking constantly until smooth and thickened.
Stir in the Worcestershire sauce, Dijon mustard, grated Parmesan cheese, and grated nutmeg. Continue cooking until the gravy is smooth and heated through. Season with salt and pepper to taste.
Serve: Allow the meatloaf to rest for 5-10 minutes before slicing. Serve slices of meatloaf drizzled with the creamy Dijon gravy.

Enjoy this savory Chicken Cordon Bleu Meatloaf for a delicious and comforting meal!

Ingredients:

1 lb chicken breast, cut into bite-sized pieces
1/2 cup grated Parmesan
1/4 cup bread crumbs
1 tsp garlic powder
Salt and pepper to taste
Olive oil spray
Instructions:

Preheat oven to 400°F (200°C).
Toss chicken with Parmesan, breadcrumbs, and seasoning.
Spread on a baking sheet, spray with olive oil, and bake for 20 minutes.
 Crispy, cheesy, and perfectly snackable! 

Ingredients:

For the Beef Medallions:
– 1 1/2 lbs beef tenderloin, cut into 1-inch thick medallions 
– 2 tablespoons olive oil 
– Salt and pepper to taste 
– 1 teaspoon dried thyme 
– 1 teaspoon dried rosemary 

For the Garlic Butter:
– 4 tablespoons unsalted butter, softened 
– 4 cloves garlic, minced 
– 1 tablespoon fresh parsley, chopped 
– 1 teaspoon fresh thyme, chopped (optional) 
– 1 teaspoon lemon juice (optional) 
– Salt and pepper to taste 

Directions:

1. Season the Beef Medallions:
– Pat the beef medallions dry with paper towels.
– Season both sides with salt, pepper, dried thyme, and dried rosemary. 

2. Prepare the Garlic Butter:
– In a small bowl, combine the softened butter, minced garlic, chopped parsley, fresh thyme (if using), lemon juice (if using), salt, and pepper.
– Mix until well combined. Set aside. 

3. Cook the Beef Medallions:
– Heat the olive oil in a large skillet over medium-high heat.
– Once hot, add the beef medallions. Cook for 3-4 minutes per side for medium-rare, or until they reach your desired level of doneness.
– Adjust cooking time based on the thickness of the medallions and your preferred doneness. 

4. Add the Garlic Butter:
– Reduce the heat to medium.
– Add the prepared garlic butter to the skillet. Allow it to melt and spoon it over the beef medallions, basting them for about 1-2 minutes. 

5. Rest and Serve:
– Remove the beef medallions from the skillet and transfer them to a serving platter.
– Let them rest for 5 minutes to allow the juices to redistribute.
– Serve the beef medallions hot, with additional garlic butter drizzled on top if desired. 

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes | Servings: 4

—

Enjoy these Savory Garlic Butter Beef Medallions, a quick and delicious dish perfect for any occasion! 

Cream Cheese Frosting on an Apple Pecan Cake

DIrection:

Adjust the oven’s temperature to 325°F (163°C): Prepare your oven for baking. This is the ideal temperature if you want your cake to bake evenly and rise properly.
2. Put four large eggs, two cups of granulated sugar, and three-quarters of a cup of vegetable oil in a large mixing bowl. Using a whisk or an electric mixer, combine all the ingredients and blend until smooth. The mixture will be pale and somewhat thick once the sugar and eggs have been thoroughly mixed.

3. Prepare the Dry Ingredients: In a another dish,

• combine 3 cups all-purpose flour,
• 1 teaspoon baking soda,
• 1/2 teaspoon ground cinnamon,
• and 1/2 teaspoon sea salt.

To preserve the dry components light and uniform in texture when baked, sift them.

4. Mix the Moist and Dry Elements,  Add the dry ingredients to the wet mixture slowly and steadily while stirring until just combined. Be careful not to overmix, as this will make the cake thick. Whisk the batter until it’s smooth after adding the two tablespoons of vanilla extract.
5. Add 1 cup of chopped pecans and 3 1/2 cups of diced Granny Smith apples, and stir gently until completely blended. The pecans add a delightful crunch, and the apples add natural juices and a hint of sweetness.

Make sure the pecans and apples are evenly distributed before adding them to the batter.
Step 6: Prepare the pan: To prevent sticking, butter and flour two cake pans or a tube pan. Distribute the batter evenly into the pan you are prepare.

French Dip Biscuits 

French Dip Biscuits Recipe – These flaky refrigerated biscuits are filled with tender roast beef, melted provolone, and a kick of horseradish, then baked to perfection. When they come out of the oven, brush them with melted butter for an extra layer of flavor. Serve with hot au jus on the side for dipping—absolutely delicious! Perfect for parties, tailgating, or a simple lunch or dinner. These always disappear fast!

Simple ingredients :

make these French dip biscuits quick to prepare, making them ideal for hectic weeknights.

Comforting Tastes:

Every time, the delicious au jus, soft beef, and oozy cheese combine to provide a comforting, mouthwatering bite. A crowd-pleaser Everyone will enjoy these portable delights, whether they are served at a casual get-together or a family meal!

Ingredients:

• 1 16.3 oz can of refrigerated biscuits (8-count)
• 1 lb thinly sliced deli roast beef
• 2 Tbsp creamy horseradish sauce adjust to taste
• 8 slices provolone cheese
• 1 1 oz packet of Au Jus gravy mix

More 

Instructions:

Line a baking sheet with parchment paper and preheat the oven to 400°F. Split each cookie in half horizontally. Cover each slice with a coating of horseradish sauce. Place a slice of provolone cheese and some roast beef on half of the biscuit layers.

Press the edges together to seal after covering with the remaining biscuit layers. Place the biscuits on the baking sheet that has been lined, and bake them for 12 to 15 minutes, or until golden brown.

Make the Au Jus gravy as directed on the packet while the biscuits are baking. Serve with the biscuits so they may dip.

Ready to serve!

Enjoy!

Open-Faced Pizza Burgers

The first step is to toast the split English muffins on a sheet pan in the oven. While they’re crisping, you’ll brown the ground beef on the stovetop, and mix in a couple spices and just enough marinara to make it saucy. Spoon the saucy beef over the toasted English muffins and sprinkle with shredded mozzarella, then broil for just a minute or so to melt the cheese.

Ingredients:

• 1 small yellow onion
• 4 English muffins
• 1 tablespoon olive oil
• 1 pound lean ground beef
• 2 teaspoons Italian seasoning
• 1/2 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup pizza or marinara sauce
• 1 cup shredded low-moisture mozzarella cheese.

More  https://pst-algerie.org/meatball-and-cheese-bake-a-comforting-cheesy-delight/

Directions:

Preheat the oven to 350ºF and place a rack 6 inches below the broiler element. In the meantime, chop one tiny yellow onion. Halve four English muffins. Transfer to a rimmed baking sheet, cut-side up. Toast in the oven for approximately five minutes, or until gently browned.

After setting aside, preheat the oven to broil. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat until it shimmers. Add the onion and simmer for about 5 minutes, stirring periodically, until it is tender. Stir in 1 pound of lean ground beef, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, 1 teaspoon kosher salt, and 2 teaspoons Italian seasoning for the flavor.

Cook, using a wooden spoon to break up the meat into smaller pieces, until it is browned, starting to crisp, and cooked through, 5 to 7 minutes.

Add 1 cup of pizza or marinara sauce, and heat for about 3 minutes, or until slightly thickened. The mixture should be divided among the English muffins. Add one cup of shredded mozzarella cheese on top. Broil for 1 to 2 minutes, or until the cheese is melted.

Ready to serve!

Enjoy!