PST-Algerie

Author: Admin

  • Honey Garlic Ribs: A Family Favorite

    Honey Garlic Ribs: A Family Favorite

    Honey Garlic Ribs are a beloved dish that combines the rich, savory flavors of tender pork ribs with a sweet and tangy honey garlic glaze. This recipe is a crowd-pleaser at family gatherings and special occasions. The ribs are cooked to perfection, ensuring they are juicy and fall-off-the-bone tender, while the honey garlic glaze adds an irresistible sticky sweetness.

     

     

     

    This Honey Garlic Ribs are a perfect example of how simple ingredients can come together to create an extraordinary dish. The tender ribs, combined with the sweet and tangy glaze, make for a meal that is sure to satisfy and impress your family and guests. Try this recipe at your next gathering and watch as everyone devours these irresistible Honey Garlic Ribs with delight!!

    INGREDIENTS:

    To make Honey Garlic Ribs, you will need:

    • 2 racks of pork ribs (about 4-5 pounds)
    • 1/4 cup brown sugar
    • 1 tablespoon smoked paprika
    • 1 tablespoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper

    For the Honey Garlic Glaze:

    • 1/2 cup honey
    • 1/4 cup soy sauce
    • 1/4 cup ketchup
    • 4 cloves garlic, minced
    • 1 tablespoon apple cider vinegar
    • 1 teaspoon ground ginger
    • 1/4 teaspoon red pepper flakes (optional, for a bit of heat)

    INSTRUCTIONS:v

    Follow these steps to create your delicious Honey Garlic Ribs:

    1. Prepare the Ribs:
      • Preheat your oven to 300°F (150°C).
      • Remove the membrane from the back of the ribs for more tender results.
      • In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper.
      • Rub this spice mixture all over the ribs, ensuring they are evenly coated.
    2. Bake the Ribs:
      • Place the ribs on a baking sheet lined with aluminum foil.
      • Cover the ribs with another sheet of foil, sealing the edges to create a packet.
      • Bake in the preheated oven for 2.5 to 3 hours, or until the ribs are tender and easily pull apart with a fork.
    3. Prepare the Honey Garlic Glaze:
      • While the ribs are baking, prepare the glaze. In a medium saucepan, combine the honey, soy sauce, ketchup, minced garlic, apple cider vinegar, ground ginger, and red pepper flakes.
      • Bring the mixture to a simmer over medium heat, stirring occasionally.
      • Cook for about 10 minutes, or until the sauce has thickened slightly. Remove from heat and set aside.
    4. Glaze and Finish the Ribs:
      • Once the ribs are done baking, remove them from the oven and increase the oven temperature to 400°F (200°C).
      • Carefully remove the top layer of foil and brush the ribs generously with the honey garlic glaze.
      • Return the ribs to the oven, uncovered, and bake for an additional 15-20 minutes, or until the glaze is caramelized and sticky.
      • For an extra touch, you can broil the ribs for the last 5 minutes to get a slightly charred finish.
    5. Serve:
      • Remove the ribs from the oven and let them rest for a few minutes before cutting into individual pieces.
      • Serve the Honey Garlic Ribs hot, with any remaining glaze drizzled over the top.
      • Pair with your favorite sides like coleslaw, mashed potatoes, or corn on the cob.

    Why Everyone in the Family Enjoys This Recipe

    Honey Garlic Ribs have a universal appeal due to their perfect balance of flavors and textures.

    • Tender and Juicy: The slow baking process ensures the ribs are incredibly tender and juicy, making each bite melt in your mouth.
    • Flavorful Glaze: The honey garlic glaze offers a delightful combination of sweetness and savory notes, with a hint of spice from the garlic and optional red pepper flakes.
    • Easy to Make: This recipe is straightforward and doesn’t require advanced cooking skills, making it accessible for home cooks.
    • Crowd-Pleasing: The rich, sticky ribs are always a hit at family gatherings, barbecues, and parties, appealing to both adults and kids.
    • Versatile: These ribs can be paired with various side dishes, making them a versatile addition to any meal.
  • Fried Beef Dumplings

    Fried Beef Dumplings

    These delicious fried beef dumplings feature a tender, homemade dough filled with a savory minced beef mixture. Perfect as an appetizer or main dish, these dumplings are sure to impress!

    Preparation Time

    Total Time: 50 minutes
    Prep Time: 30 minutes
    Cook Time: 20 minutes

    Ingredients

    Dough:

    2 cups flour
    1 cup boiling water
    Filling:
    300 g minced beef
    1 egg
    Salt, to taste
    Black pepper, to taste

    For Frying:

    Vegetable oil

    Directions

    Prepare the Dough:

    Mix Dough:
    In a large bowl, add the flour.
    Gradually pour the boiling water into the flour, stirring continuously with a wooden spoon until a dough forms.

    Knead and Rest:
    Allow the dough to cool slightly, then knead it on a floured surface until smooth and elastic.
    Cover the dough with a damp cloth and let it rest for 20 minutes.

    Prepare the Filling:

    Mix Filling:
    In a mixing bowl, combine the minced beef, egg, salt, and black pepper. Mix well until all ingredients are thoroughly combined.

    Assemble the Dumplings:

    Roll and Cut Dough:
    Roll out the dough on a floured surface to about 1/8 inch thickness.
    Cut out circles using a round cutter or a glass.

    Fill and Seal Dumplings:

    Place a spoonful of the beef mixture in the center of each circle.
    Fold the dough over the filling to form a half-moon shape and press the edges together to seal. Use a fork to crimp the edges if desired.

    Fry the Dumplings:

    Heat Oil:

    Heat vegetable oil in a large skillet over medium heat.

    Fry Dumplings:
    Add the dumplings in batches, making sure not to overcrowd the pan.
    Fry the dumplings for about 3-4 minutes on each side, or until golden brown and crispy.

    Drain Excess Oil:
    Transfer the fried dumplings to a plate lined with paper towels to drain excess oil.

    Serve:

    Serve Warm:
    Serve the fried dumplings warm with your favorite dipping sauce.

    Serving Suggestions
    These dumplings are perfect with a dipping sauce like soy sauce, sweet chili sauce, or a garlic yogurt dip.
    Serve them with a side of steamed vegetables or a fresh salad for a complete meal.

    Cooking Tips
    Ensure the oil is hot enough before adding the dumplings to get a crispy exterior.
    Do not overcrowd the pan to ensure even cooking.

    Nutritional Benefits
    Minced beef provides a good source of protein.
    You can use lean beef to reduce the fat content of the dish.

    Dietary Information
    Contains: Meat and eggs.
    Vegetarian Option: Substitute minced beef with tofu or finely chopped vegetables.
    Gluten-Free Option: Use gluten-free flour.

    Storage
    Store any leftover dumplings in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or oven to retain their crispiness.

    Why You’ll Love This Recipe
    These dumplings are crispy on the outside and juicy on the inside.
    They are versatile and can be served as an appetizer or a main course.
    The homemade dough adds a special touch to the dish.

    Conclusion
    Fried Beef Dumplings are a tasty and satisfying dish that is sure to become a favorite. Easy to make and full of flavor, these dumplings are perfect for any occasion. Enjoy them fresh and warm for the best experience!

  • Apple-Glazed Pork Chops

    Apple-Glazed Pork Chops

    Ingredients:

    – 4 bone-in pork chops, about 1 inch thick
    – 2 tablespoons olive oil
    – Salt and pepper to taste
    – 2 apples, peeled, cored, and diced
    – 1/2 cup apple cider or apple juice
    – 1/4 cup brown sugar
    – 2 tablespoons Dijon mustard
    – 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried rosemary)
    – 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
    – 1 tablespoon butter

    Instructions:

    1. **Prepare the Pork Chops:**
    – Season the pork chops on both sides with salt and pepper.
    – In a large skillet, heat the olive oil over medium-high heat.
    – Add the pork chops and cook for about 3-4 minutes on each side, or until they are golden brown. Remove the pork chops from the skillet and set them aside.

    2. **Prepare the Apple Glaze:**
    – In the same skillet, add the diced apples and cook for about 2-3 minutes until they start to soften.
    – Stir in the apple cider or apple juice, brown sugar, Dijon mustard, rosemary, and thyme. Bring the mixture to a simmer and cook for about 5 minutes until it starts to thicken.

    3. **Glaze the Pork Chops:**
    – Return the pork chops to the skillet, spooning some of the apple mixture over the top.
    – Reduce the heat to medium-low, cover the skillet, and let the pork chops simmer in the glaze for about 10-15 minutes, or until they are cooked through (internal temperature of 145°F/63°C).

    4. **Finish and Serve:**
    – Once the pork chops are cooked, remove them from the skillet and place them on a serving platter.
    – Stir the butter into the apple glaze and let it melt, creating a rich, glossy sauce.
    – Spoon the apple glaze over the pork chops and garnish with additional fresh rosemary or thyme if desired.

    Enjoy!

  • Savory Cheesesteak Meatloaf

    Savory Cheesesteak Meatloaf

    Ingredients

    • 1 1/2 lb lean ground beef
    • 1 large onion chopped
    • 1 green bell pepper chopped small
    • 1/2 c whole milk
    • 1/2 c mushrooms chopped (optional)
    • 1 tbsp olive oil
    • 1 c bread crumbs regular, Italian style, or panko
    • 1 large egg
    • 1/2 teaspoon salt & 1 teaspoon pepper
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1/2 teaspoon Adobo seasoning
    • 3 tbsp Worcestershire sauce
    • 8 slices of mozzarella or provolone cheese thick cut

    Instructions

    • Preheat Oven: Set your oven to 350°F (175°C).
    • Cook Vegetables: Heat olive oil in a skillet. Over medium heat. Add chopped onions and green peppers. And sauté until they are soft and tender.
    • Mix Ingredients: In a large bowl. Combine the cooked onions and peppers with ground beef, whole milk, mushrooms (if using), bread crumbs, egg, garlic powder, onion powder, Adobo seasoning, salt, pepper, and Worcestershire sauce. Mix well with your hands. Until everything is evenly incorporated.
    • Prepare Loaf Pan: Grease a loaf pan with a little oil. Or non-stick spray. Place half of the meat mixture into the pan. Pressing to form an even layer.
    • Add Cheese: Lay four slices of cheese over the meat layer.
    • Add Remaining Meat: Cover the cheese with the remaining meat mixture. Pressing gently to seal the edges.
    • Bake: Place the loaf pan in the oven. And bake for 30 minutes.
    • Add More Cheese: Remove the pan from the oven. Add the remaining four slices of cheese on top. And return to the oven. Bake for another 10-15 minutes. Or until the cheese is melted. And slightly crispy.
    • Rest and Serve: Let the meatloaf rest. For a few minutes after baking before slicing. This helps the juices settle. And makes the meatloaf easier to cut.
    • Enjoy! Serve warm slices of your delicious cheesesteak meatloaf and enjoy!

    Notes

    If you’re looking to enjoy this Savory Cheesesteak Meatloaf. But need it to be gluten-free. Here’s a simple modification. To keep everything on track. Without compromising taste. Or texture. Substitute the regular bread crumbs. For a gluten-free alternative. Many stores offer gluten-free bread crumbs. That mimics the texture. And binding properties of traditional ones. Additionally, ensure your Worcestershire sauce is labeled gluten-free. As some brands may contain traces of gluten. With these tweaks. You’ll have a delicious, gluten-free meatloaf. That everyone can savor!
  • Nebraska Runza

    Nebraska Runza

    Ingredients:
    2 cups all-purpose flour
    1/2 cup milk
    1/2 cup water
    2 tablespoons sugar
    1 tablespoon yeast
    1/4 cup butter, melted
    1/2 teaspoon salt
    1 lb ground beef
    1 small onion, chopped
    2 cups shredded cabbage
    1 cup shredded cheddar cheese (optional)
    Salt and pepper to taste
    1 egg, beaten (for egg wash)
    Directions:
    In a large mixing bowl, combine flour, sugar, and salt. Dissolve the yeast in warm water, then add it to the flour mixture along with milk and melted butter. Knead the dough until smooth and elastic. Cover and let it rise for 1 hour.
    In a skillet, cook ground beef and onion over medium heat until the meat is browned. Add shredded cabbage, cooking until softened. Season with salt and pepper. Let cool.
    Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface into rectangles. Spoon the beef mixture onto each piece of dough, sprinkle with cheese if desired, and fold the dough over, sealing the edges.
    Place the filled dough pockets on a baking sheet, brush with beaten egg, and bake for 20-25 minutes or until golden brown.
    Serve warm and enjoy the hearty, savory flavors of this Nebraska classic.
    Prep Time: 1 hour 30 minutes | Cooking Time: 25 minutes | Total Time: 1 hour 55 minutes
    Kcal: 350 kcal | Servings: 8 servings
  • CROCKPOT PEPPER STEAK

    CROCKPOT PEPPER STEAK

    Well to make it, you’ll need these ingredients:
    500 grams.Of beef stew meat.
    1 Can. Of beef broth.
    1 Can. Of stewed tomatoes.
    Colorful bell peppers.
    Vegetable oil.
    3 large spoons.Of Worcestershire sauce.
    1 small spoon.Of minced garlic.
    1 Large spoon.Of season salt.
    1 Large spoon.Of all-purpose flour.
    AND YOU NEED JUST TO FOLLOW THESE FOUR STEPS TO MAKE IT!!
    Step 1:
    Firstly, In a big mixing bowl, I combined the flour with the season salt, then I put in the meat, and coated it totally with this mixture.
    Step 2:
    After that, I heated the vegetable oil in a large pan, then I added the meat, minced garlic, and bell peppers, which I’ve cut into strips before, and I cooked until the meat began to brown.
    Step 3:
    At this point, I transferred the beef and peppers from the pan to a slow cooker lined with paper towels, leaving the fat behind.
    Step 4:
    And finally, I added the stewed tomatoes with juice and a can of beef broth to the oil in the skillet where I fried the meat.
    Recipe note:
    If you’d like your sauce to be thicker, let us know. jUST A 1 tablespoon of cornstarch and 1/4 cup cold water, 1 hour before dinner – In a tiny bowl, I whisked together 1 tablespoon cornstarch and 1/4 cup cold water, well I combined them both, and I added to the crockpot and stir to mixed. For the last hour of cooking time, I switch the crockpot on full and let the sauce thicken.
    I hope you’ll enjoy it!!
  • BEEF TENDERLOIN WITH CREAMY MUSHROOM SAUCE

    BEEF TENDERLOIN WITH CREAMY MUSHROOM SAUCE

    Ingredients:
    1.2kg / 2.4lb beef tenderloin (centre cut)
    2 tbsp olive oil
    1 1/2 tsp salt
    1 tsp black pepper
    Sauce:
    4 tbsp butter
    500g / 1 lb mushrooms, sliced
    2 garlic cloves, minced
    1/2 cup dry white wine or beef broth
    1 cup beef broth
    1 cup heavy cream
    1 tbsp Dijon mustard
    1 tbsp chopped fresh thyme or 1 tsp dried thyme
    1 tbsp chopped fresh parsley or chives (for garnish)
    Instructions:
    Preheat oven to 240°C / 450°F (all oven types).
    Tuck the thin tail end of the tenderloin under itself and tie with kitchen string at intervals to form a consistent shape for even cooking. Pat dry and rub all over with oil, salt, and pepper.
    Place beef on a rack set over a roasting pan. Roast for 25 minutes for rare, 30 minutes for medium-rare, 35 minutes for medium (see note for beef tenderloin temperatures).
    Remove beef from oven and transfer to a tray. Cover loosely with foil and rest for 20 minutes.
    While beef is resting, make the sauce: melt butter in a skillet over high heat. Add mushrooms and cook until golden brown, around 5 minutes.
    Add garlic and cook for 1 minute. Add wine/broth and stir, scraping up any brown bits from the bottom of the skillet.
    Add beef broth, cream, mustard, and thyme. Bring to a simmer and cook for 5 minutes until it thickens slightly. Adjust seasoning to taste with salt and pepper.
    Slice beef into thick slices and serve with mushroom sauce, garnished with parsley/chives.
    Prep Time: 15 min | Total Time: 1 hr 15 min | Servings: 6
  • Southern Smothered Pork Chops

    Southern Smothered Pork Chops

    Ingredients
    • 2 teaspoons salt
    • 2 teaspoons paprika
    • 1/2 teaspoon freshly ground black pepper
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • 3-4 thick-cut bone-in pork chops (1 to 1 1/2 inches thick)
    • 3/4 cup all-purpose flour, divided
    • 3 tablespoons extra virgin olive oil
    • 1 medium yellow onion, sliced
    • 4 cloves garlic, minced
    • 3 tablespoons unsalted butter
    • 2 cups chicken broth
    • 1/3 cup heavy cream
    Preparation
    1. In a small bowl, stir together the salt, paprika, black pepper, garlic powder, and onion powder.
    2. Season pork chops liberally with spice mixture on both sides.
    3. Take 1/2 cup of the flour and spread out on a large plate or shallow dish. Dredge each pork chop in flour on both sides and shake off excess.
    4. Place a large skillet over medium heat. Add olive oil. Once hot, brown pork chops until golden brown, about 5 minutes per side. Remove to a plate and set aside.
    5. Add onion to skillet and cook until soft and starting to caramelize, 10-15 minutes. Add garlic and cook 1 minute more.
    6. Push onion and garlic to one side of the pan and add butter to empty side. Once melted, mix remaining flour into butter. Cook, stirring constantly, until golden, 1-2 minutes.
    7. Gradually add chicken broth to flour mixture, whisking constantly. Once combined, stir together with the onions and garlic, scraping up any browned bits from the bottom of the pan.
    8. Bring to a boil, then reduce heat and let simmer until thick, about 15 minutes.
    9. Reduce heat to low and whisk in heavy cream. If sauce is too thick, you can thin with addition cream or chicken broth. Nestle pork chops in sauce, cover, and cook until a meat thermometer registers at least 145°F in the thickest part of the pork chop. This should take between 15 and 25 minutes depending on the size of your chops.
    10. Season to taste with salt and pepper and enjoy!
  • Grilled Meat Dipping Sauce (Yakiniku Sauce)

    Grilled Meat Dipping Sauce (Yakiniku Sauce)

    Ingredients
    • 1/2 onion, grated or pureed (keep the liquid from the onion)
    • 2 cloves garlic, minced
    • 1/2 teaspoon minced ginger
    • 1/2 teaspoon miso paste or gochujang
    • 1/2 cup low sodium soy sauce
    • 2 tablespoons granulated sugar
    • 1 tablespoon sesame seeds, toasted and cooled
    • 1 teaspoon sesame oil (optional)
    Preparation
    1. In a microwave-safe bowl combine the prepped onion, garlic, ginger, and miso paste, whisking to combine.
    2. Add in soy sauce, sugar, and sesame seeds, whisk again to combine.
    3. Microwave the sauce for 30 to 40 seconds, or until the sugar dissolves.
    4. Finally add in the sesame oil (if using).
    5. You can use the sauce immediately or you can transfer it to a glass container and refrigerate it until you’re ready to use it.
  • Runza Casserole

    Runza Casserole

    Ingredients
    • 2 pkgs refrigerated crescent rolls (do not separate rolls)
    • 2 lbs ground beef
    • 2 tablespoons butter
    • 4 cups green cabbage, shredded
    • 1 large yellow onion, finely chopped
    • 1 1/2 cups Mozzarella cheese, grated
    • Kosher salt and freshly ground pepper, to taste
    Preparation
    1. Preheat oven to 350°F and grease a 9×13-inch baking dish with nonstick spray. Set aside.
    2. Unroll one tube of crescent rolls but do not separate, and place sheet in bottom of prepared baking dish. Bake 5 minutes.
    3. In a large skillet over medium-high heat, season ground beef and cook until no longer pink. Drain fat as needed and push meat to outer edges of skillet.
    4. Add butter to center of skillet. Once melted, add onions, salt and pepper, and cook, stirring for 2 minutes.
    5. Add cabbage and let cook down until wilted, about 5 minutes. Adjust seasoning as needed.
    6. Spread mixture over baked crescent rolls. Top with mozzarella and remaining sheet of crescent roll dough.
    7. Bake until top is golden brown, 20-25 minutes. Let rest 5 minutes before serving. Enjoy!
  • Classic Potato Pancakes

    Classic Potato Pancakes

    Ingredients

    • 2 ½ pounds Russet potatoes, or any starchy potato, peeled and grated very finely
    • 1 yellow onion, grated very fine
    • 2 large eggs
    • 1 tsp salt
    • ¼ cup all purpose flour
    • Oil for frying

    Preparation

    After grating the potatoes, using a towel, thoroughly wring out all the liquid from the potatoes.Place the drained potatoes into a large bowl with the grated onion, salt, eggs and flour.Mix it thoroughly with your hands, you want it to be somewhat tacky. Add a little more flour if it is too sticky

    Heat 3 tbsp oil in a skillet.Place ⅓ to ½ a cup of mixture into the hot skillet.Fry for three to five minutes on each side, until they are golden.Briefly drain on paper towels

    Serve immediately, while hot with applesauce and a sprinkle of powdered sugar, sour cream or even yogurt.These could also be served with meat and a gravy, using these as a side dish.

    Enjoy!

  • Asian Classic – Egg Fu Yung

    Asian Classic – Egg Fu Yung

    Ingredients
    • 6 eggs
    • 1/2 pint bean sprouts
    • 4 tablespoons scallions
    • 4 teaspoons bamboo shoots
    • 4 water chestnuts
    • 1/2 cup ham
    • 1 1/3 tablespoons soy sauce
    • 3 tablespoons peanut oil
    • 1 cup chicken broth
    • 2 teaspoons sugar
    • 2 teaspoons vinegar
    • 1 tablespoon corn starch
    • 2 tablespoons water
    Preparation
    1. Mince all the vegetables, and shred the meat.
    2. Place the eggs in a bowl and beat slightly, breaking the yolks. Mix in the meat and vegetables and 1 teaspoon of soy sauce.
    3. Heat 2 tablespoons of cooking oil in a small skillet for 30 seconds over medium-high heat.
    4. Add 1/3 cup of the egg fu yung batter to the pan and cook like a pancake, flipping once so both sides brown.
    5. Place the pancakes on an oven-safe plate, and keep them warm in the oven while cooking the remainder of the batter.
    6. Mix the water and corn starch together.
    7. Add the remaining soy sauce, chicken broth, sugar and vinegar in a sauce pan, and bring to a boil. Add the cornstarch mixture, and continue cooking until the sauce thickens.
    8. Serve the egg fu yung topped with the sauce.
  • Yeehaw Breakfast Casserole

    Yeehaw Breakfast Casserole

    Ingredients
    • 1 pound breakfast sausage
    • 1 yellow onion, diced
    • ⅓ teaspoon chili powder
    • 1 teaspoon cumin
    • 5 eggs
    • 1 cup milk
    • 1/3 cup salsa verde
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • ½ teaspoon garlic powder
    • 2 ½ cups cubed cornbread
    • 2 cups shredded cheddar cheese, divided
    • 1 red bell pepper, diced
    • 1 green bell pepper, diced
    Preparation
    1. Preheat oven to 350 degrees F and grease a 9×13-inch baking dish.
    2. In a large skillet over medium heat, add breakfast sausage and onion. Season with chili powder and cumin and cook until meat is fully browned.
    3. In a large bowl, whisk together eggs, milk, salsa, salt, pepper, and garlic powder. Add in the cubed cornbread, 1 ½ cups of the cheese, diced peppers, and browned meat. Stir gently to combine.
    4. Transfer mixture to the prepared baking dish and sprinkle remaining cheese on top.
    5. Bake for 25-30 minutes or until top is beginning to turn golden brown.
  • Creamy Chicken Alfredo Lasagna Roll-Ups

    Creamy Chicken Alfredo Lasagna Roll-Ups

    Chicken Alfredo Lasagna Roll-Ups

    Ingredients

      • 2 cups Alfredo sauce
      • 1 cup ricotta cheese
      • 1 cup shredded mozzarella cheese
      • 1/2 cup grated Parmesan cheese
      • 8 lasagna noodles
      • 2 cups cooked chicken, shredded or diced
      • 2 cloves garlic, minced
    • 1/4 cup fresh parsley, chopped
    • Salt and pepper to taste

    Preparations

    1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
    2. Cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a clean surface.
    3. In a mixing bowl, combine the cooked chicken, ricotta cheese, half of the mozzarella cheese, half of the Parmesan cheese, minced garlic, chopped parsley, salt, and pepper. Mix well.
    4. Spread a thin layer of Alfredo sauce onto each lasagna noodle.
    5. Spoon a generous amount of the chicken mixture onto each noodle and spread it evenly.
    6. Carefully roll up each noodle and place them seam-side down in the prepared baking dish.
    7. Pour the remaining Alfredo sauce over the rolled noodles, making sure they are all evenly covered.
    8. Sprinkle the remaining mozzarella and Parmesan cheese over the top.
    9. Cover the dish with foil and bake for 20-25 minutes, or until the cheese is melted and bubbly.
    10. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden brown.
    11. Garnish with additional chopped parsley if desired before serving.
  • Chicken Gloria Casserole

    Chicken Gloria Casserole

    Ingredients
    • 3 boneless skinless chicken breasts, cut in half lengthwise
    • 1/3 cup all-purpose flour
    • 3 tablespoons olive oil
    • 2 tablespoons butter
    • 8 oz mushrooms, sliced
    • 1/2 cup sherry wine
    • 1 (18 oz) can cream of mushroom soup
    • 6 slices Swiss or Muenster cheese
    • 2 tablespoons fresh parsley, chopped, for garnish
    • Kosher salt and freshly ground black pepper, to taste
    Preparation
    1. Preheat oven to 350°F and set aside a 9×13-inch baking dish.
    2. Season chicken liberally with salt and pepper on both sides. Dredge chicken in flour, shaking off excess.
    3. In a large skillet over medium heat, heat the oil. Once hot, brown the chicken on both sides. (You don’t need to cook it all the way through; it will finish cooking in the oven.) Transfer chicken to baking dish.
    4. Add butter to skillet and increase heat to medium-high. Add mushrooms and season with salt and pepper. Let cook until golden brown. Stir in sherry, and cook 1 to 2 minutes more. Stir in soup, mixing well, and cook until heated through.
    5. Pour sauce over chicken and top with cheese slices.
    6. Cover dish with foil and bake 30 minutes. Remove foil and turn oven to broil. Broil until cheese has browned, 1 to 2 minutes.
    7. Let sit 5 minutes before serving. Top with parsley and serve. Enjoy!