PST-Algerie

Author: Admin

  • Stuffed Bell Peppers

    Stuffed Bell Peppers

    Stuffed Bell Peppers

    These stuffed bell peppers are roasted to perfection after being packed with a mixture of rice, tomato sauce, and ground beef, then covered with cheese. A traditional meal that embodies comfort food perfection

    Ingredients

    • Six bell peppers, any color or a mix of hues;
    • two tsp olive oil;
    • and one and a half pounds of ground beef I use
    • one and a half cups of cooked white rice (I don’t use uncooked rice),
    • one and a half cups of finely chopped onion,
    • two teaspoons of minced garlic,
    • and salt and pepper to taste.
    • 15 ounces of canned tomato sauce;
    • 1/2 teaspoon of Italian spice;
    • 1 1/2 cups of shredded, divided mozzarella cheese
    • 2 tablespoons of chopped parsley;
    • and cooking spray

    DIRECTIONS

    • Set the oven’s temperature to 350°F. Put some cooking spray on a large baking dish.
    • Cut off the peppers’ tops to reveal the seeds and ribs inside.
    • Put the peppers in the baking dish, cut side down. To the dish, add 1 1/2 cups of water.
    • Bake the dish for 25 minutes with the foil covering it.
    • As the peppers cook, get the filling ready. In a large pan, heat the olive oil over medium heat.
    • Season with salt and pepper after adding the ground meat.
    • Using a spatula to break up the meat, heat for 5 to 6 minutes, or until the meat is cooked through.
    • When the onion is tender, add it to the pan and cook it for three to four minutes. Cook the garlic for 30 seconds after adding it.
    • Add the Italian spice, tomato sauce, and rice. Mix everything together. Add 1/2 cup cheese and season with salt and pepper.
    • After taking the peppers out of the oven, remove the water. After flipping the peppers, stuff the meat mixture inside of each one.
    • Place the remaining cheese on top of each pepper. Bake with a cover on for 20 minutes. After ten minutes, remove the cover and continue baking until the cheese has browned and melted and the peppers are soft.
    • After adding parsley, serve.
  • Best Southern Fried Chicken

    Best Southern Fried Chicken

    Best Southern Fried Chicken

    This traditional dish is the simplest version of homemade Southern fried chicken. It’s juicy and crispy and will become a family favorite. You also don’t have to prepare ahead of time because a lengthy marinate in buttermilk is not necessary.

    Ingredients

    1. half a cup of milk
    2. Two big eggs
    3. two and a half cups all-purpose flour
    4. Two tsp fine salt, or more if necessary
    5. Two tsp freshly ground pepper (black pepper)
    6. Four pounds of skin-on, bone-in chicken pieces
    7. For frying, use vegetable oil

    Procedure

    • Assemble the components. Preheat the oven to 200 degrees Fahrenheit and place a rack in the center. Arrange a rack inside a sizable baking sheet with a rim and reserve.
    • Place 2 big eggs and 1 1/2 cups milk in a medium-sized bowl. Mix by whisking.
    • Put 2 1/2 cups all-purpose flour, 2 tablespoons fine salt, and 2 teaspoons freshly ground black pepper in a big, sturdy, resealable food storage bag. To mix, seal and shake.
    • Four pounds of skin-on, bone-in chicken pieces should be dipped in the milk-egg mixture, with any excess falling into the bowl. Once you have three or four pieces, set the previously dipped pieces aside on a platter.
    • Incorporate the coated chicken pieces into the seasoned flour bag.
    • To completely coat the chicken pieces, seal the bag and give it a good shake.
    • Transfer to a platter and continue with the leftover chicken chunks.
    • In a deep, heavy-duty skillet, heat about 2 inches of vegetable oil to 350 degrees Fahrenheit
    • Fry the chicken a few pieces at a time until golden brown and cooked through, turning occasionally for even color, about 10 minutes per side. Be careful not to put too many chicken pieces in at once, even if they can comfortably fit, since this will dramatically drop the temperature of the oil, affecting the crispness of the chicken. Note that depending on their size, the chicken breasts will take a little less time than dark meat pieces
    • With a slotted spoon, move the chicken pieces onto the prepared paper towel-lined platter to drain as they become done. Sprinkle generously with salt while the pieces are still hot.
    • Fry a few pieces of chicken at a time for about 10 minutes on each side, or until golden brown and cooked through, rotating them regularly to ensure even coloration. Even if they fit easily, take care not to add too many pieces of chicken at once since this will cause the oil’s temperature to drop significantly and reduce the chicken’s crispness. Keep in mind that chicken breasts will need somewhat less time than portions of dark meat, depending on their size.
    • When the chicken pieces are done, transfer them with a slotted spoon to a dish lined with paper towels to drain. If the pieces are still hot, then liberally sprinkle with salt.
    • Using a rack, move the drained chicken to the baking sheet that has been prepared. While the remaining chicken is frying, keep warm in the oven. Present and savor
  • Chocolate and Vanilla Panna Cotta Recipe

    Chocolate and Vanilla Panna Cotta Recipe

    Chocolate and Vanilla Panna Cotta 

    Recipe for chocolate-vanilla panna cotta. When you can have two flavors, why limit yourself to just one? Chocolate and vanilla! Making this recipe is quite simple. This delectable dish is Italian and must be tried!

    Ingredients

    About the panna cotta with vanilla:

    1. 240 milliliters (one cup) of milk
    2. One cup, or 240 milliliters thick cream
    3.  7 grams of gelatin
    4. 35 milliliters of cold water
    5. 50 grams, or 1/4 cup, sugar
    6. One-half tsp pure vanilla extract

    Regarding the cocoa panna cotta:

    1. 240 milliliters (one cup) of milk
    2.  One cup, or 240 milliliters thick cream
    3.  Six grams of gelatin
    4. Thirty milliliters of cold water
    5. 120g (4.23 oz) dark chocolate
    6.  3 tablespoons (36g) sugar

    Procedure

    •  Make the vanilla panna cotta: in a small bowl whisk gelatin and water. Set aside for 10-15 minutes.
    • Heat the heavy cream, milk, and sugar in a medium saucepan over medium-low heat. until the sugar has fully dissolved. (Avoid boiling). Take off the heat, then mix in the vanilla essence.
    • Add the gelatin and whisk right away until it dissolves and becomes smooth. Go through a strainer.
    • Place the glasses in a muffin tray or other small container at an angle. To help steady the glasses if they slide, lay a small cloth underneath. Transfer the blend. For at least 4 hours, refrigerate.
    • To make the chocolate panna cotta, mix the gelatin and water together in a small dish. Put it away for ten to fifteen minutes.
    • Heat the heavy cream, milk, and sugar in a medium saucepan over medium-low heat. until the sugar has fully dissolved. (Avoid boiling). Take off the heat, stir in the chocolate and vanilla extract, and stir until the chocolate melts completely.
    • Add the gelatin and whisk right away until it dissolves and becomes smooth.
    •  After allowing the chocolate-milk combination to cool for 15 to 20 minutes, strain it into the glasses using a sieve. For at least 4 hours, refrigerate.
  • BAKED CHICKEN CACCIATORE

    BAKED CHICKEN CACCIATORE

    BAKED CHICKEN CACCIATORE

    An abandoned can of stewed tomatoes in the pantry served as the inspiration for this baked chicken cacciatore. This is very easy to prepare and tastes amazing! This is delicious served over rice or pasta, but my favorite combination is with mashed potatoes. Feel free to “spice it up” in any way you’d like, but we enjoy it exactly this way.

    Set aside fifteen minutes.

    COOKING 1:10 Hours:

    Min 9 People Serving

    Calorie Per Serving: 670

    Protein: 55

    Ingredients

    1. three thighs with bone
    2. Three drumsticks
    3. three divided breasts and ribs
    4. Half a tablespoon of salt
    5. one tsp finely ground black pepper
    6. A single tsp of dried thyme
    7. two tsp corn starch
    8. One 14-oz can of crushed tomatoes
    9. ⅓ cup finely chopped onion
    10. three minced garlic cloves
    11. One bay leaf
    12. One pound of cooked and drained spaghetti

    DIRECTIONS

    • Set oven temperature to 375°F.
    • Mix thyme, black pepper, and salt.
    • Drizzle the chicken with half of the spice blend.
    •  In a small bowl, combine corn starch and sherry.
    • Add the remaining seasoning combination, tomatoes, onion, garlic, and bay leaf.
    • Transfer sauce mixture into a 4-quart baking dish that has been oiled.
    • Lay chicken with seasoning on top of sauce.
    • Bake the chicken for one hour and ten minutes, uncovered, at 375°F in a preheated oven, or until the internal temperature reaches 190°F.
    • Accompany with cooked pasta.

    Cook’s Notes:

    •  If you prefer, you can use a combination of chicken legs and thighs or skin-on chicken thighs in place of skinless chicken thighs.
    • This can be quickly prepared on the stovetop by returning the chicken to the completed sauce, covering, and simmering for 30 to 45 minutes, or until the chicken is done.

    ADVANCED NUTRITION:

    Calories670

    Sickness28 g

    Fat Saturation8 g

    Sodium700 mg

    Sugar45g

    Sweets4 g

    Complete Protein55 g

  • Chicken Francese

    Chicken Francese

    Chicken Francese

    Pan-frie chicken breast with a light batter served with a classy white wine and lemon sauce. It tastes like chicken piccata with a hint of lemon flavor and a thicker, more abundant sauce instead of capers. It has an amazing crust that melts into the sauce! Delicious restaurant-style cuisine that’s easy to prepare at home.

    Has no winey flavor because the alcohol has been boiled away, leaving behind a unique flavor that wine alone can impart to sauces.

    CHICKEN & COATING:

    1. 2 large, skinless, boneless chicken breasts, weighing 250–300g / 8–10 oz each
    2. 1/4 cup all-purpose or plain flour;
    3. 1 tsp kosher or cooking salt;
    4. 1 tsp black pepper;
    5. 2 big eggs;
    6. 1 tbsp milk (any fat percentage);

    COOKING & SAUCE:

    1. 3 tablespoons extra virgin olive oil;
    2. 1 lemon, thinly sliced (0.3 cm / 1/8 inch);
    3. 50g / 3 tablespoons unsalted butter;
    4. 2 tablespoons All-purpose or plain flour
    5. 2 cups low-sodium chicken broth or stock
    6. 1/3 cup dry white wine (Note 1)
    7. 1/2 tsp kosher salt (no pepper!)
    8. 1 tbsp finely chopped parsley, garnish (optional

    Guidelines

    • To make four thin steaks in total, cut each breast in half horizontally. Beat the eggs with the milk in a small bowl. Put aside.

    Coating with flour:

    •  Using my fingertips, combine flour, salt, and pepper on a dish.
    • After dusting the chicken with flour and shaking off any excess, place it on a plate.
    • In a large nonstick pan, heat the oil over medium-high heat.
    • After dipping the chicken in the egg and letting any excess drop off, place it on the pan. Cook till golden, 3 minutes. Turn, reduce heat to medium, and continue cooking until the chicken is browned (internal temperature 68°C/155°F), about 4 minutes. Transfer to a plate.
    • Slices of lemon should be added to the pan. Cook the lemons for one minute, or until they get tender and brown. Then, flip them over and cook for another thirty seconds on the other side. Transfer to a plate. (Note 2) Use paper towels to thoroughly clean the pan.

    White wine sauce:

    • Melt the butter in the pan over medium heat. Add flour and use a wooden spoon to mix for one minute. Slowly pour in half of the stock while stirring.
    • Following the flour’s dissolution in the liquid, mix in the remaining stock, wine, and salt after that. For a tip on lumps, 

    Sauce thickening:

    • Increase the heat a little and simmer the sauce for three to four minutes, or until it thickens and becomes syrupy in consistency.
    • Add some sauce! Spoon the sauce over the chicken when you’ve returned it to the pan along with the lemon slices. Serve the chicken with the sauce (use it all!) after sprinkling it with parsley.
  • Kielbasa Potato Soup

    Kielbasa Potato Soup

    Kielbasa Potato Soup

    The potato soup Kielbasa is incredibly tasty, creamy, and soothing. This soup’s crunchy sausage chunks go great with the potatoes and creamy cheese broth, making it the ideal midweek supper!

    Ten minutes for preparation

    30 minutes is the cook time.

    Forty minutes in total

    Components:

    1. 1 tsp olive oil
    2. 300 grams (10.5 oz) of bite-sized kielbasa sausage
    3. ½ teaspoon red chili flakes,
    4. one medium onion,
    5. one diced carrot,
    6. two diced celery ribs,
    7. four diced garlic cloves, and finely chopped
    8. 750 g (1 ½ lb) of diced and peeled potatoes
    9. Five cups (1.25 liters) chicken broth
    10. ¼ cup (300 ml) full-fat milk
    11. 30 g (½ cup) of finely chopped fresh parsley
    12. and 100 g (3.5 oz) of shredded cheddar cheese
    13. To taste, add salt and pepper.

    Guidelines

    • In a large pot or Dutch oven, heat the oil and cook the kielbasa over medium heat for 4–5 minutes, or until they start to crisp up. Using a slotted spoon, remove and set aside the sausage.
    • In the same oil that you cooked the kielbasa in, add the onion, carrot, and celery. Cook for 5 minutes, or until the vegetables are tender.
    • Add the red chili flakes and garlic, and heat for a further minute or until fragrant.
    • Bring the pot to a boil after adding the potatoes and chicken stock. Once the potatoes are fork-tender, reduce the heat and simmer, covered, for ten to twelve minutes.
    • To temper the milk, take a ladleful of soup and mix it with the milk in a measuring cup or bowl. After adding the cooked kielbasa to the saucepan, pour in the mixture.
    • When the cheddar cheese has melted completely, add it and stir.
    • Add the parsley and simmer for an additional two to three minutes, or until the soup thickens even more. After adding extra shredded cheddar cheese to the top if desired, divide the mixture among bowls and season to taste.

     

  • Savory Hand Pies

    Savory Hand Pies

    Savory Hand Pies

    Warm and flaky, these flavorful hand pies provide the perfect comfort food on a cold day. These delicious hand pies are made with a rich and saucy beef mixture, cooked with chopped potatoes and veggies, wrapped into store-bought puff pastry, and baked till golden! They make a perfect light meal or convenient lunch.

    Components:

    1. One tablespoon of olive oil
    2. One spoonful of butter
    3. One medium white onion, chopped finely
    4. One carrot, peeled and chopped finely
    5. One rib celery, chopped finely
    6. Salt
    7. Pepper, black
    8. Four garlic cloves crushed in a garlic press
    9. 1 pound of ground beef with a lean-to-fat ratio of 85/15
    10. One-half teaspoon of Italian spice
    11. One-half teaspoon of white pepper
    12. One spoonful of pasted tomatoes
    13. Two tsp of Worcestershire sauce
    14. Three level teaspoons of flour (all purpose)
    15. 1/4 cup beef broth or stock
    16. One medium russet potato, chopped into ¼-½-inch cubes after peeling.
    17. Two tsp of fresh thyme leaves, plus additional for decoration
    18. One tablespoon of parsley, chopped finely
    19. Half a cup green beans
    20. Two packets (17.3 oz each) of frozen puff pastry sheets
    21. One whisked egg for the egg wash
    22. flakes of salt, optional

    Instructions

    • Starting with the ingredients list above, gather and prepare all of your ingredients (puff pastry sheets not included; keep those frozen).
    • Add the olive oil and butter to a large, deep skillet or Dutch oven over medium-high heat. After melting the butter, add the celery, carrot, and onion along with a generous amount of salt and pepper. Sauté the vegetables for a few minutes, or until they are just starting to soften.
    • When the garlic begins to smell fragrant, add the ground beef, Italian seasoning, white pepper, and a few more pinches of salt and pepper. Using a spoon or spatula, crumble the beef into a fine consistency and simmer for a few minutes, or until no more seared bits remain.
    • Add the tomato paste and Worcestershire sauce next, and mix these into the meat mixture. Finally, add the flour and mix it in thoroughly.
    • Stir in the diced potato and the beef stock or broth after adding them. For about 25 to 35 minutes, or until the potatoes are soft and the sauce has thickened, cover the pan and let the filling simmer gently.
    • Add the chopped parsley, thyme leaves, and peas to the filling and toss to incorporate. Let the beef filling cool fully before determining if it needs any more salt or pepper.
    • When your filling is almost cool, remove the four puff pastry sheets you should have from the freezer and let them thaw at room temperature for about forty to forty-five minutes. If the pastry sheets thaw before your filling is almost cool, store them in the refrigerator to stay cold.
    • Place one puff pastry sheet in front of you at a time on a work surface when they have thawed. The puff pastry sheet should be rolled out to a size of 10 by 10 inches before being cut into four, 5-inch squares. After using all of the puff pastry sheets, place the squares onto a sheet tray lined with parchment paper or wax to hold them in place
    • .When necessary, place wax or parchment paper between the layers of squares to help keep them from sticking.
    • After all of your puff pastry sheets have been rolled and cut into 5-inch squares (you should have 16 total), arrange about 4 squares in front of you at a time. To construct a slightly rectangular mound, add approximately ½ cup of the beef filling to the center of each square, leaving some border to allow for sels.
    • Apply a thin layer of water to the borders of the filled square, then cover the filling with another puff pastry square, just like you would with a pie. Using a fork, press the edges together, then trim any extra to form a smaller rectangular bundle or “package.” Transfer to a sizable parchment paper-lined baking sheet (or, if necessary, two baking sheets), and repeat to assemble the remaining hand pies. (After assembled, you will have eight hand pies in all.)
    • After assembling, make two to three tiny incisions, often known as “vents,” in the top of each hand pie to let steam out while it bakes. After that, put the hand pies into the freezer amd chill for 15-20 min
    • Set the oven to 400 degrees.
    • After they are cold, brush each savory hand pie with egg wash, top with a small pinch of flaky salt if desired, and bake for 24 to 26 minutes, or until they are deeply golden brown.
    • Because the filling will be extremely hot, let the hand pies cool on a wire rack for ten minutes before consuming.
  • Creamy Baked Mac and Cheese

    Creamy Baked Mac and Cheese

    Creamy Baked Mac and Cheese

    Both kids and adults enjoy this baked mac and cheese recipe, which has become a family favorite. For the utmost in cheesy goodness, a blend of cheeses is used, both melted into a thick and creamy cheese sauce and piled within the dish! Perfect as a side dish for the holidays or for a cozy dinner!

    The ingredients are as follows:

    1. 1 pound of dried elbow pasta;
    2. 1/2 cup unsalted butter;
    3. 1/2 cup all-purpose flour;
    4. 1 1/2 cups whole milk;
    5. 2 1/2 cups half and half;
    6. 4 cups of shredded medium cheddar cheese divided (measured after shredding);
    7. 2 cups of shredded Gruyere cheese divided (measured after shredding);
    8. 1/2 tablespoon salt;
    9. 1/2 tsp black pepper;
    10. 1/4 tsp paprika (smoked paprika is our favorite!).

    Guidelines

    • Grease a 3-quart (9×13″) baking dish and preheat the oven to 325 degrees Fahrenheit. Put aside.
    • Heat a big saucepan of salted water till it boils. Add dried pasta to boiling water and cook for 1 minute less than al dente according to package directions. After draining, lightly coat with olive oil to prevent sticking.
    • As the water is heating up, shred the cheeses, combine them, and separate them into three heaps. There should be around 3 cups of sauce, 1 1/2 cups of inner layer, and 1 1/2 cups of topping.
    • In a big saucepan over MED heat, melt butter. Add the flour and mix with a whisk. The mixture will resemble really wet sand. Cook, whisking constantly, for about one minute. About 2 cups of half-and-half should be added gradually, whisking continuously until the mixture is smooth. Pour in the remaining half-and-half and whole milk gradually, whisking continuously until smooth and blended.
    • Keep heating over MED heat, whisking often, until the mixture thickens to an extremely thick consistency. It ought to resemble a condensed soup that has been somewhat thinned up.
    • Take off the heat and add the spices and 1 1/2 cups of cheese, mixing until they melt and blend together. Add an additional 1 1/2 cups of cheese and stir until it melts fully and becomes smooth.
    • Drain the pasta and add the cheese sauce to a large mixing bowl, stirring to properly blend. Transfer half of the spaghetti mixture into the baking dish that has been ready. Place a layer of 1 1/2 cups of shredded cheese on top, followed with the leftover spaghetti mixture.
    • After adding the final 1 1/2 cups of cheese on top, bake for 15 minutes, or until the cheese is bubbling and has a light golden brown color.
  • Mocha Layer Cake with Chocolate-Rum Cream Filling

    Mocha Layer Cake with Chocolate-Rum Cream Filling

    Mocha Layer Cake with Chocolate-Rum Cream Filling

    This opulent treat is modeled after the traditional Rigó Jancsi cake, which bears the name of the renowned Gypsy violinist from Hungary. Prepare it a day in advance to let the flavors combine.

    Components

    Yields sixteen servings.

    Layering and Dridding

    1. Four cups of heavy cream
    2. Half a stick, or 1/4 cup, unsalted butter
    3. one-fourth cup sugar
    4. 20 ounces of semisweet chocolate, chopped finely,
    5. plus 2 ounces of additional chopped chocolate
    6. one-third cup of dark rum
    7. two tsp of essence from vanilla
    8. Sugar
    9. one-fourth cup water
    10. two tsp sugar
    11. Two teaspoons of dark rum

    Cake

    1. 1 half a teaspoon of essence from vanilla
    2. one and a half teaspoons of instant coffee powder
    3. 1/3 cup of cake flour
    4. Three teaspoons of cocoa powder without sweetness
    5. One-half tsp baking soda
    6. Three sizable eggs, divided
    7. one and a half cups sugar
    8. One-fourth teaspoon of cream of tartar
    9. 1/4 tsp salt

    Instructions

     For the filling and topping

    • In a heavy, big saucepan, stir together first 3 ingredients over medium-high heat until sugar dissolves and cream begins to simmer.
    • Take off the heat. Whisk in 20 ounces of chocolate until it melts and becomes smooth. Stir in vanilla and rum.
    • Spoon out one cup of the heated chocolate mixture into a small dish; mix in the two ounces of chocolate that remain for the topping.
    • After covering, leave it at room temperature.
    • To use as filling, transfer the leftover chocolate mixture to a big bowl. Refrigerate for at least 6 hours or up to 1 day, or until cool and thick.

     For syrup

    • In a small saucepan over low heat, stir together the sugar and water until the sugar dissolves.
    • Take off the heat and stir in rum. Shut off and allow to stand up to 1 day

     For cake

    • Turn the oven on to 350°F. Grease a 9 by 9 by 2 inch metal baking pan.
    • Use butter or waxed paper to line the bottom. In a cup, mix coffee powder and vanilla; stir to dissolve the coffee.
    • Into a small basin, sift flour, baking soda, and cocoa. Beat egg yolks and 1/2 cup sugar in a medium basin with an electric mixer until the mixture is extremely thick and pale, about 3 minutes.
    • Beat in coffee-vanilla mixture. Beat the egg whites, cream of tartar, and salt in a large basin with clean, dry beaters until soft peaks form.
    • Pour in the remaining 1/4 cup sugar gradually and beat until stiff but not dry. Stir 1/3 of the whites into the yolk mixture. Add half the flour mixture and fold.
    • Add half of the leftover whites, followed by the remaining flour mixture, and finally the remaining whites.
    • Spread the prepared 9×2 batter evenly with a gentle touch.
    • Bake for about 18 minutes, or until cake is puffy and a tester inserted into the center comes out clean. Cool cake in pan on rack; some shrinkage may occur.
    •  To loosen the cake, cut around the pan. Transfer onto a surface and remove the paper. Cake should be cut in half horizontally using a long, serrated knife. Arrange one half on a dish, cut side up.
    • Pour over half of the syrup, or roughly 3 1/2 tbsp. Beat cold chocolate filling with electric mixer for less than a minute, or until it becomes thicker and lighter in color. Align the sides of the cake and equally distribute the entire contents over the cake layer.
    • The filling will be about an inch deep. Pour the leftover syrup onto the sliced side of the second layer of cake. Put the layer in place, Place syrup side down over filling and press to seal.
    • Reheat topping just long enough to pour over low heat. Spoon the topping into the cake’s middle. Spread topping to rims with a tiny spatula, taking care not to let it overflow. Cake can be refrigerated for up to a day; after two hours, cover loosely with foil or a cake dome.
  • Made dinner together tonight

    Made dinner together tonight

    Made Dinner Together Tonight

    1. One and a half pounds of ground beef
    2. One 10.5-oz can of cream of mushroom condensed soup
    3. Condensed cream of cheddar cheese soup, one 10.5-oz can
    4. Frozen potato cubes, three cups
    5. One cup of shredded cheddar cheese
    6. Add salt and pepper to taste as needed.

    Direction For Made Dinner Together Tonight

    1. Pre-heat your oven to 350°F. Grease a 9×13 casserole dish just enough to cover it.
    2. Once the beef is well-browned, drain it and place it in a large mixing basin.
    3. Add the two condensed soups to the beef and stir.
    4. Add the frozen cubes, half of the shredded cheddar, and seasonings, and stir until combined.
    5. Transfer the blend into the baking dish. Garnish with the leftover cheese and wrap tightly in foil.
    6. Start baking for half an hour. Take off the lid and give it another half hour for a golden crust.
    7. Grandma’s Ground Beef Casserole is a dish that tells volumes about family, love, and cherished culinary heritage. Relive the emotion and tradition that go into it. Salutations!
    8. Have fun!

     

  • spicy potato taco with greenn chillies

    spicy potato taco with greenn chillies

    spicy potato taco with greenn chillies

    Because I enjoy eating tacos in groups of three, I would like to refer to this recipe as Tacos Los Tres Amigos. I occasionally consume more calories than I am supposed to and then eat somewhat less at my following meal. And it’s perfectly alright! It’s based on a delectable Rick Bayless dish. Although I’m not really sure now, I believe he introduced me to the fascinating and delicious herb epazote. You can add extra cheese to compensate for the absence of epazote in this recipe. If you live anywhere with Mexican grocery stores, you should definitely check them out as they are likely to carry it! It’s funny since I had to hike a few miles before I could cultivate it in my garden.

    to the shop to purchase it. However, when I visited Baja California last year, it was growing wildly everywhere. Either way, I’m always interested in learning new things, so if this interests you too, don’t pass this one up!

    Ingredients

    1. One and a half pounds of small boiled potatoes,
    2. three tablespoons of olive oil,
    3. plus enough to fry tortillas
    4. One little white onion, cut thinly
    5. Six medium-sized fresh poblano peppers, peeled and roasted
    6. Salt
    7. Eight ounces of finely chopped fresh cheese, like feta or goat cheese, or chunky Mexican queso fresco
    8. 16 chopped epazote leaves (optional)
    9. 8–12 corn tortillas cooked with a small amount of olive oil

    Guidelines

    • Cover and simmer the potatoes in salted water for about 15 minutes, or until they are soft. After draining, rinse under running water, peel, and cut into quarter-inch pieces.
    • In a heavy, medium-sized skillet, heat the oil over medium. Add the potato and onion, and cook for 10 to 15 minutes, stirring frequently to make sure nothing clings to the pan, or until the mixture is deeply browned.
    • While the potatoes are frying, coarsely cut and seed the chilies. Add epazote to them and incorporate them into the potato mixture. Season with salt to taste. After taking the mixture off the stove, whisk in the cheese.
    • Over medium heat, fry corn tortillas in olive oil. After adding the potato filling and folding it in half, serve it with your preferred hot sauce.
  • Stuffed Cabbage Rolls

    Stuffed Cabbage Rolls

    Stuffed Cabbage Rolls

    TWith rice, ground beef, condensed tomato soup, and cabbage leaves, this recipe for cabbage rolls couldn’t be easier to prepare. I still adore this recipe, which I have been making for well over 20 years! The rolls are prepared quickly in a pan on the stovetop, but a slow cooker can also be used with success for this recipe.

    15 minutes for preparation

    Cooking Time: One Hour

    1 hour and 15 minutes in total

    Yield: 8 cabbage rolls; Servings: 8

    How to Keep Filled Rolls of Cabbage

    The chilled cabbage rolls can be kept in the fridge for up to four days if they are kept in a shallow, airtight container. For optimal results, thoroughly reheat the cabbage rolls in the oven; but, in a pinch, you can use the microwave.

    Are Stuffed Cabbage Rolls Freezer-Friendly?

    Yes, however before cooking the cabbage rolls, it’s recommended to freeze them. Roll the cabbage rolls tightly after filling them, then place them on a baking sheet and flash freeze. Freeze the rolls for up to three months by transferring them to a freezer-safe container or zip-top bag. After thawing overnight in the fridge, proceed with baking the dish as directed.

    Components

    1. Half a cup of water
    2. Half a cup of raw white rice
    3. Eight cabbage leaves
    4. Lean ground beef pound
    5. Half a cup finely chopped onion
    6. One egg, lightly whisked
    7. One 10.5-oz can of condensed tomato soup, split
    8. One tsp salt
    9. ¼ teaspoon of black pepper, ground

    Guidelines

    • In a saucepan, bring the water and rice to a boil. After the rice is soft and the liquid has been absorbed, reduce the heat to low, cover, and simmer for about 20 minutes.
    • Meanwhile, heat up a large, wide pot of water that has been lightly salted to a boil. When the cabbage leaves are soft, add them and simmer for two to four minutes. Then, drain.
    • In a large bowl, combine ground beef, 1 cup cooked rice, onion, egg, 2 tablespoons tomato soup, salt, and pepper; mix well.
    • Place approximately two tablespoons of the beef mixture onto each cabbage leaf. Fold the cabbage leaf over the mixture, tucking the ends in to keep the filling from escaping.
    • Transfer the cabbage rolls to a big skillet over medium heat and cover with the leftover tomato soup. Bring to a boil while covered; then, lower the heat to a simmer and cook, stirring and basting frequently, for approximately 40 minutes.
  • Vanilla Buttermilk Pound Cake With Cream Cheese Glaze

    Vanilla Buttermilk Pound Cake With Cream Cheese Glaze

    Vanilla Buttermilk Pound Cake With Cream Cheese Glaze

     

    Want a quick recipe for pound cake? There’s nowhere else to look. This one is incredibly simple and always turns out perfectly. To get started, just make sure that all of your ingredients are at room temperature!

    Ingredients:

    1. 12 tablespoons plus 2 tablespoons of butter (for the pan)
    2. One cup buttermilk, one cup sugar
    3. One tsp vanilla
    4. Three big eggs
    5. One tablespoon added to two cups of all-purpose flour (for the pan)
    6. 1.5 tablespoons of baking powder
    7. A tsp of salt for the Cream Cheese Glaze
    8. One container (8 ounces) of room-temperature cream cheese
    9. 1.5 cups of powdered sugar
    10. Half a cup of dehydrated milk
    11. Half a teaspoon of vanilla

    DIRECTIONS:

    • Set the oven’s temperature to 350.
    • Using a mixer, beat butter and sugar together for eight minutes.
    • Mix the flour, baking powder, and salt in a another basin. Put aside.
    • Add buttermilk to a glass measuring cup.
    • Add the eggs and vanilla to the buttermilk and stir.
    • Set the mixer to a low speed. Slowly begin adding the wet and dry ingredients to the butter and sugar, dividing them into two portions.
    • Turn off mixer and scrape down the sides.
    • Again, run the mixer on low for a little period of time to ensure that all the components are combining.
    • Avoid over-mixing.
    • Use approximately two tablespoons of butter to coat your loaf pan.
    • In order to “dust” the butter in the loaf pan, add one tablespoon of flour.
    • Remove any extra flour.
    • Evenly distribute the batter after pouring it all into the pan.
    • Bake for sixty minutes.
    • Before removing, test the cake with a toothpick. (A few crumbs are ideal on it!)

    Cream Cheese Glaze

    • To a quarter of a cup of evaporated milk, add 1.5 teaspoons of vanilla extract. Put aside.
    • Using a mixer, combine the cream cheese and powdered sugar.
    • Slowly add the milk and vanilla to the cream cheese mixture while continuing to whisk. It should have a creamy yet thin consistency.
    • Pour over cake.

     

     

  • Creamy lemon square

    Creamy lemon square

    • Creamy lemon square

    Just 15 minutes of preparation are needed to make the dreamy creamy lemon squares: This dessert’s bright, puckery filling for the buttery shortbread crust only requires stirring together three simple ingredients.

    Fifteen minutes for preparation

    Forty five minutes in total

    Productivity: sixteen

    Ingredients:

    1. half cup (one stick) room temperature unsalted butter plus more for the pan
    2. Half cup powdered sugar, plus additional for dusting
    3. One-half teaspoon of salt
    4. One cup of all-purpose flour, leveled and spooned
    5. Four huge yolks from eggs
    6. One 14-ounce can of condensed milk with added sugar
    7. 1/4 cup freshly squeezed lemon juice (approximately 3 lemons)

    Procedure

    • Set the oven’s temperature to 350. Grease an 8-inch baking dish with butter. Line the bottom with butter paper and parchment paper, leaving an overhang on two sides.
    • To make crust, whisk butter, sugar, and salt with an electric mixer until frothy and light. Mix on low just until incorporated after adding the flour. Using a fork, prick the dough all over the prepared pan, pressing it into the bottom and 1/2 inch up the edges. Bake for 15 to 20 minutes, or until lightly browned.
    • To make the filling, mix the yolks, condensed milk, and lemon juice together in a large basin until smooth. Pour over hot crust in pan; put back in oven and bake for another 25 to 30 minutes, or until filling is set. Allow the pan to cool fully.
    • Refrigerate for up to three days or until the filling is set, usually two hours. Cake should be lifted onto a work surface using the paper overhang, then cut into 16 squares and dusted with powdered sugar.

     

     

     

     

  • Chocolate Coconut Cake

    Chocolate Coconut Cake

    Chocolate Coconut Cake

    This Chocolate Coconut Cake is my favorite chocolate cake recipe – it’s moist for days and super chocolatey. And the coconut icing & toasted coconut topping compliment the cake perfectly.

    Ingredients of  chocolate Cake 

    1. Two cups sugar,
    2. two cups flour
    3. Hershey’s Special Dark Cocoa Powder, 3/4 cup
    4. Two teaspoons of baking soda
    5. 1 teaspoon salt and 2 big eggs
    6. One cup of buttermilk
    7. One cup of vegetable oil
    8. 1/2 tsp vanilla
    9. One cup of water that is boiling

    COCONUT FROSTING

    1. 1/4 cup of butter
    2. 1/4 cup of shortening
    3. 9.5 to 10 cups of powdered sugar
    4. 4 teaspoons of coconut oil
    5. 3/4 tbsp milk or water

    Guidelines

    • Grease the sides of three 8-inch cake pans and line the bottoms with circles of parchment paper.
    •  Transfer all of the cake’s dry ingredients into a sizable basin and mix them thoroughly.
    • Thoroughly combine the dry ingredients with the eggs, buttermilk, and vegetable oil.
    • After the water is boiling, add the vanilla to the mixture. Blend thoroughly.
    • Pour into three 8-inch cake pans and bake for about 30 to 33 minutes at 300 degrees, or until a toothpick inserted into the cake comes out slightly crumbs.
    • Take the cakes out of the oven and let them cool for ten or so minutes before transferring them to cooling racks to finish cooling.
    • While cakes cool, prepare icing. Smoothly beat shortening and butter together. Add four cups of powdered sugar gradually and stir until smooth.Stir in 1-2 tablespoons of water or milk and coconut extract, until smooth.
    • Increase the amount of powdered sugar to 4–5 cups and stir until smooth.
    • Adjust the consistency by adding more milk or water. Put the frosting aside.
    • Evenly distribute coconut on a parchment paper-lined baking sheet. Bake for 5 to 10 minutes at 325 degrees, or until just toasted. Put aside to cool.
    • Using a broad serrated knife, remove the cake domes off the top once the cakes have cooled.
    • Arrange the cake’s first layer onto the plate. Apply an equal coating of roughly 3/4 cup icing to the top
    • Place a second piece of cake on top, then evenly cover it with an additional 3/4 cup of frosting.
    •  Ice the outside of the cake and place the last layer of cake on top.
    • Sprinkle toasted coconut on top of the cake and press it into the sides.