Ingredients

1 1/2 cups long-grain white rice

3 cups low-sodium chicken broth

2 cloves garlic, minced

1 small onion, diced

1 red bell pepper, diced

2 tablespoons olive oil

6 to 8 bone-in, skinless chicken thighs

1 teaspoon dried Italian seasoning

1/2 teaspoon salt

1/4 teaspoon black pepper

1 can (14.5 ounces) diced tomatoes, undrained

1 cup shredded mozzarella cheese

Fresh parsley, chopped for garnish

Preparation

Preheat your oven to 375°F. Embrace the joy of cooking as you start this nourishing recipe.

In a skillet, warm olive oil over medium heat. Sauté onion, garlic, and bell pepper until tender and aromatic, around 5 minutes.

Mix in the rice, allowing it to toast for 2 minutes. Add chicken broth and simmer gently.

Season chicken thighs with Italian seasoning, salt, and pepper. Place them in the skillet among the rice.

Top with undrained diced tomatoes, letting their juices add depth to the dish.

Cover and bake for 35-40 minutes, or until the chicken is cooked through and the rice is tender.

Sprinkle mozzarella cheese over the casserole, then return to the oven uncovered for 5 minutes, until the cheese is bubbly and golden.

Allow the dish to rest for 5 minutes before garnishing with parsley. This wait ties all the flavors together beautifully.

Variations & Tips:

Adapt the recipe for picky eaters by omitting tomatoes or peppers, focusing on the simple yet delicious combination of broth, rice, chicken, and cheese.

Experiment with cheese by blending mozzarella with parmesan or asiago for an extra Italian flavor.

Incorporate veggies like spinach or diced zucchini with the tomatoes to boost the dish’s nutritional value.

Embrace the gift of leftovers—this casserole reheats well, making it perfect for next-day lunches or stress-free dinners.

I made this recipe by trial and error. I love apple pies but sometimes do not have time to make crusts so I came up with this. The recipe is easy and quick to make and served warm with ice cream makes a nice company desert. As you can see my Hubby didn’t let me get my picture before digging in.
-I saw this recipe and it sounded good and my husband loves apple crisp so I made it. I was not very tasty, kind of flat and the writer said to pour the topping mix on top of the apples, there is no way you could pour the mixture it was sticky and gooey and I had to take a big spoon and try to lay it on top of the apples. The topping did not have much of a flavor. Probably won’t make it again.
-I made this yesterday and was quite disappointed. As others had said, the topping was quite thick but since this recipe had gotten raves for the most part I though that’s the way it was supposed to turn out as the staff made no mention of the heavy, thick topping. (Not to sound disrespectful but I’ve never read any negative reviews from the Test Kitchen.) I used 4 extra large Granny Smith apples and an 8″ deep dish pie plate. I didn’t care for the end product nor did my family. Even using a lot of apples, there was not only too much topping but it wasn’t sweet enough. As others had stated, I prefer an apple crisp that has the crumb topping.

Ingredients

peel and slice enough apples to cover bottom of pie plate ( I use an 8 inch plate)
TOPPING
2 eggs
1 c sugar ( reserve out a 1/4 cup and to this I add 1 teaspoon cinnamon)
2 Tbsp melted butter or maragrine
1 c all-purpose flour
1 tsp baking powder
1 tsp vanilla

Preparation

1. Mix all topping ingredients except reserved cinnamon sugar. Sprinkle cinnamon sugar over top of apples and then pour topping over top of all.
2. Bake in a 350 degree oven for 40-45 minutes or until topping is firm and golden brown.
   Last Step: Don’t forget to share!

Enjoy !

Dessert aux 4 ingrédients ready in just 10 minutes

Presenting a scrumptious sweet treat that thrills the palate with its simplicity and speed: 4 Ingredient Dessert. In just ten minutes this culinary wonder comes alive, offering up a delicious delight that’s impossible to resist. Its four ingredients demonstrate that cooking can be beautiful in its minimalism; when everything is pared down, there’s nothing left but pure flavor.

Ingredients :

• 200g chopped chocolate, bittersweet or semi-sweet
•    200 grams of condensed milk
•    200g of smashed biscuits (digestion is effective)
•    As a garnish, add some fresh berries, almonds, or desiccated coconut.(Optional)

 

1. Melt the chocolate first. To do this, place the chopped chocolate in a heat-resistant bowl over a saucepan of simmering water, and stir from time to time until the chocolate is smooth and melted. Another method for melting it is to microwave it in brief bursts, making sure to stir it between each one to prevent burning.
2. When completely melted, remove from heat and whisk in condensed milk that has been sweetened.
3. Crushed cookies or biscuits should be added to the mixture and thoroughly mixed until all of the cookies are coated in chocolate.
4. Pour or spread out into a baking dish or tray that has been lined with parchment paper or aluminum foil for easy cleanup.Until set, keep chilled for a minimum of one to two hours.
5. When cold, remove from refrigerator and cut into squares or bars to serve.

 

Savor your delectable dessert with four ingredients!

 

You can customize this recipe to your liking by selecting your preferred biscuits, toppings, and mix-ins. This delicacy is simple, flavorful, and will wow anybody who sees it—you can eat it as a quick snack or serve it as a lavish dessert on special occasions!

Diner-Style Patty Melts

Ingredients for patty Melts:

• Two sliced yellow onions,
• two tablespoons of butter,
• one pound of ground beef (not lean; use ground chuck instead),
• four slices of Swiss cheese, and four slices of rye bread with caraway seeds
• Extra melted butter to smear over bread
• Mayonnaise, Dijon mustard, fry sauce, etc. are optional.

Directions for patty Melts

1. In a cast-iron skillet over medium heat, melt the butter. Add the onions, season with salt and pepper, and simmer, turning regularly, for 20 to 25 minutes, or until they are golden brown and caramelized. Transfer to a platter and reserve.
2. Shape the ground beef into two patties, each weighing six to eight ounces, roughly the size of a slice of bread. Take as little action as you can. Use a lot of salt and pepper to season. To prepare patties for medium-rare, add a little butter to a cast-iron pan and cook for three to four minutes on each side. Transfer to a plate and clean the skillet.
3. Melts should be prepared by placing bread slices on a cutting board and buttering the tops. Turn the bread over and place a slice of Swiss cheese on top of each slice. Place two slices of grilled onions on a mound, and then top the onions with the beef patties. Turn remaining bread slices or cheese over burger. Press down gently to help the sandwich come together.
4. Add a small amount of butter to a cast-iron skillet and heat it to medium. Patties should be put in the pan, lightly pressed down, and then grilled until golden brown. Gently turn the cheese over, press it down once more, broil the other side, then cover it with a lid to continue melting it. Transfer to a board and divide in half.
5. Serve after swiping with mayo or another topping, if preferred

Dive into the sumptuous world of no-bake desserts with an incredibly scrumptious No-Bake Peanut Butter Eclair Cake. This divine creation layers smooth peanut butter filling, crisp graham crackers, and a rich chocolate ganache to craft a dessert that’s as simple to prepare as it is delightful to enjoy. Perfect for any gathering or a quiet indulgence at home, this no-bake marvel promises to be the star of any dessert table.

The beauty of this No-Bake Peanut Butter Eclair Cake lies in its combination of textures and flavors – the creamy richness of peanut butter, the gentle crunch of graham crackers, and the velvety smoothness of chocolate ganache, all coming together in a symphony of taste without ever needing to preheat your oven.

Ingredients

For the Filling:

1 package (3.4 oz) instant vanilla pudding mix

1 ¾ cups cold milk

1 cup creamy peanut butter

1 container (8 oz) whipped topping, thawed

For the Layers:

1 box (14.4 oz) graham crackers

For the Chocolate Ganache:

1 cup semi-sweet chocolate chips

½ cup heavy cream

1 tablespoon unsalted butter

Preparation

1st Step: In a large bowl, whisk together the vanilla pudding mix and milk until it thickens. Blend in the peanut butter until the mixture is smooth.

2nd Step: Fold the whipped topping into the peanut butter mixture until no streaks remain, ensuring a fluffy and uniform filling.

3rd Step: Spread a layer of peanut butter filling on the bottom of a 9×13-inch dish to start your cake base.

4th Step: Arrange a layer of graham crackers over the filling, breaking pieces to fit as necessary, then cover with another layer of peanut butter filling.

5th Step: Continue stacking graham crackers and filling, finishing with a graham cracker layer.

6th Step: For the ganache, heat the cream and butter until simmering, then pour over the chocolate chips. Let sit, then stir until smooth.

7th Step: Spread the ganache over the final layer of graham crackers, ensuring even coverage for a glossy finish.

8th Step: Refrigerate the cake for at least 4 hours, allowing the graham crackers to soften into a cake-like texture.

9th Step: Slice into squares and serve chilled, each bite a perfect balance of peanut butter and chocolate.

This No-Bake Peanut Butter Eclair Cake not only serves as a testament to the simplicity and joy of no-bake recipes but also adds a touch of gourmet delight to your dessert repertoire. Whether for a special celebration or as a treat to brighten a regular day, this cake delivers on flavor, texture, and ease of preparation. So, embrace the ease of no-bake desserts and let this Peanut Butter Eclair Cake be your go-to for a guaranteed crowd-pleaser.

The Creamy Ranch Chicken Tater Tot Bake is a heartwarming dish that has found its roots in the comfort food traditions of the American Midwest. A delightful combination of crunchy tater tots, tender chicken, and the zest of ranch seasoning, all swaddled in a creamy sauce, it is a testament to the ingenuity of home-style cooking. This casserole emerged as a potluck staple, satisfying a crowd with its familiar flavors and easy preparation. When it’s one of those days where you seek the solace of a deliciously hearty meal or need to feed a table full of friends or family, this recipe rises to the occasion with both ease and flair.

While the Creamy Ranch Chicken Tater Tot Bake is a filling dish on its own, it pairs wonderfully with a crisp green salad to cut through the richness. For those who crave an extra touch of greens, steamed broccoli or roasted asparagus make great accompaniments. If desiring a rustic, farm-table experience, consider serving fresh rolls or a loaf of crusty bread to mop up any leftover creamy sauce.

Creamy Ranch Chicken Tater Tot Bake

Servings: 8-10

CREAMY RANCH CHICKEN TATER TOT BAKE

Ingredients

– 2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces

– 1 (32 oz) package of frozen tater tots

– 1 (16 oz) container sour cream

– 1 (10.5 oz) can cream of chicken soup

– 1 (1 oz) packet ranch dressing mix

– 2 cups shredded cheddar cheese

– 1 cup crispy bacon, crumbled (optional)

– 1 tablespoon olive oil

– Salt and pepper to taste

– Chopped fresh parsley for garnish

Preparation

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish with olive oil.

2. Season the cut chicken breasts with salt and pepper. Heat the olive oil in a skillet over medium-high heat, and brown the chicken pieces until they’re just cooked through, about 5-7 minutes. Remove from the skillet and set aside.

3. In a large bowl, combine the sour cream, cream of chicken soup, and ranch seasoning mix until smooth.

4. Layer half of the frozen tater tots at the base of the greased baking dish, followed by the cooked chicken pieces.

5. Pour and spread the creamy ranch mixture over the chicken, ensuring an even distribution.

6. Sprinkle the shredded cheddar cheese over the sauce, then top with the remaining tater tots. For a smoky twist, sprinkle crumbled bacon over the top if using.

7. Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes. Then remove the foil and continue to bake for an additional 15-20 minutes, or until the dish is bubbly and the tater tots are golden brown.

8. Let the casserole rest for 5 minutes before serving. Garnish with freshly chopped parsley for a splash of color and freshness.

Variations & Tips:

– For a bit of a kick, try adding a diced jalapeño or a dash of hot sauce to the creamy ranch mixture.

– If you desire a lighter version, substitute Greek yogurt for the sour cream, and use a low-fat cream of chicken soup.

– Those with time to spare might opt for a homemade ranch mix, combining dried dill, parsley, garlic powder, onion powder, salt, and pepper.

– Always let the casserole rest a little before serving, as it allows for the sauce to slightly thicken and the flavors to meld beautifully.

Imagine a dish that transports you back to times of hearty meals and joy-filled homes – that’s Chicken Fried Steak with Gravy for you. Rooted in the heart of the Midwest, this comfort food classic reflects the creativity of home cooks who transformed less expensive cuts of meat into delectable feasts. It’s a dish where steak is treated like fried chicken – tenderized, breaded, and fried to golden glory, then generously topped with creamy, savory gravy.

Complete Your Meal

Chicken Fried Steak isn’t complete without its classic companions. Serve it with creamy mashed potatoes for a perfect pairing with the gravy. Add a side of buttery green beans or collard greens, and don’t forget a biscuit or cornbread to soak up all that gravy goodness. In the summertime, a fresh slice of garden tomato adds a bright, juicy contrast.

Chicken Fried Steak with Gravy Recipe

Servings: 4

Ingredients

For the Steak:

4 cube steaks (about 1/2 pound each)

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

2 teaspoons kosher salt

1/2 teaspoon black pepper

2 large eggs

1/4 cup milk

Vegetable oil for frying

For the Gravy:

1/4 cup pan drippings

2 tablespoons all-purpose flour

2 cups whole milk

Salt and pepper, to taste

Preparation

Mix flour, garlic powder, onion powder, paprika, salt, and pepper in a shallow dish.

Whisk eggs and milk in another bowl.

Dredge each steak in flour, then egg, then flour again. Set aside on a wire rack.

Heat oil in a skillet. Fry steaks for 3-4 minutes per side. Keep them warm.

For gravy, use pan drippings. Whisk in flour, then gradually add milk, cooking until thickened.

Season gravy with salt and pepper.

Serve steaks with a hearty portion of gravy.

Variations & Tips:

Add cayenne pepper to the gravy for a spicy kick.

Worcestershire sauce in the egg mix adds depth.

Ensure proper tenderization of the cube steak.

Let the breaded steaks rest before frying for a better crust.

A Homestyle Delight

This Chicken Fried Steak with Gravy recipe is not just food; it’s a journey back to cherished moments. It’s an embodiment of love, tradition, and the soul of comfort food. So gather around, enjoy this delightful dish, and let the flavors of the past enrich your present.

Ingredients

8 oz package of sliced fresh mushrooms.

2 tbsps of melted butter.

6 skinned and boned chicken breasts.

½ cup of all-purpose flour.

⅓ cup of butter.

½ cup of chicken broth.

½ tsp of salt.

⅛ tsp of pepper.

½ cup of shredded mozzarella cheese.

½ cup of parmesan cheese.

2 chopped green onions.

Directions

In a large nonstick skillet, melt 2 tbsps of butter over medium high heat and sauté the mushrooms for 3 to 5

minutes, stirring constantly.

Cut each chicken breast in half lengthwise and place them between 2 sheets of heavy-duty plastic wrap and flatten

to ⅛ inch thickness.

ENJOY!

Delve into the heartwarming flavors of traditional Amish cuisine with this comforting and delicious Amish Country Casserole recipe. Inspired by hearty home-cooked meals and wholesome ingredients, this dish encapsulates the essence of simple yet satisfying comfort food. Whether shared with family around the dinner table or prepared for potluck gatherings, the Amish Country Casserole is sure to leave everyone craving seconds.

The Amish Country Casserole embodies the essence of hearty, homestyle cooking that brings warmth and satisfaction to every bite. With simple yet flavorful ingredients and a straightforward preparation method, this recipe captures the essence of comfort food cherished by families for generations. Whether enjoyed on a cozy evening at home or shared with loved ones during gatherings, this casserole is a delicious reminder of the joy found in wholesome meals made with love and tradition. Embrace the comforting flavors of Amish cuisine with this delightful casserole that promises to become a favorite in your recipe collection. Let’s explore the ingredients and steps to create this delightful culinary masterpiece.

INGREDIENTS FOR AMISH COUNTRY CASSEROLE:

 

• 1 pound ground beef or ground turkey
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 can (10.75 ounces) condensed tomato soup
• 1 can (10.75 ounces) condensed cream of mushroom soup
• 1 cup milk
• 2 cups uncooked egg noodles
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• Optional: chopped parsley for garnish

* 1/4 teaspoon of black pepper

nutmeg, 1/4 teaspoon

Gruyere cheese, half a cup grated

Parmesan cheese, half a cup

half a cup of cheddar cheese that has been grated

Instructions:

Turn the oven on high heat (375°F, 190°C).

2. Line a 9-inch pie plate with the rolled-out pie crust. After you poke the bottom with a fork, trim the edges if necessary. Cook the crust for 8 to 10 minutes, or until it turns a light golden color. After taking out of the oven, place aside.

Blend the eggs, heavy cream, whole milk, salt, pepper, and nutmeg in a large bowl until thoroughly blended.

Ingredients

1 pound chicken gizzards, rinsed

2 stalks celery, cut into chunks

1 onion, cut into chunks

2 eaches bay leaves

1 ½ teaspoons celery salt, divided

1 teaspoon seasoned salt

½ teaspoon ground black pepper

½ teaspoon dried Italian herb seasoning

1 teaspoon garlic powder

¼ teaspoon ground cumin

½ teaspoon Louisiana-style hot sauce

3 cups oil for deep frying

1 cup all-purpose flour

Directions

Place the chicken gizzards, celery, onion, bay leaves, and 1 teaspoon of celery salt into a saucepan, and pour in enough water to cover the gizzards by 1 inch. Bring the gizzards to a boil, reduce heat to low, cover, and simmer until tender, about 2 1/2 hours. Pour in more water during simmering, if needed, to keep gizzards covered. Remove the gizzards to a bowl, discard the celery and onion, and reserve the broth.

Season the gizzards with 1/2 teaspoon of celery salt, the seasoned salt, pepper, Italian seasoning, garlic powder, cumin, and hot sauce, stirring to combine well. Pour 1/3 cup of the reserved broth over the seasoned gizzards, and refrigerate for 30 minutes or more, stirring often. (Save or freeze the remaining broth for another use, if desired.)

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

Place the flour in a plastic bag, and pour in the gizzards with their seasoning. Shake the bag to thoroughly coat the gizzards with flour. Gently lower about 1/4 of the gizzards per batch into the hot oil, and fry until golden brown, about 5 minutes per batch. Drain the gizzards on paper towels, and serve hot

ENJOY!

Ingredients:
•1 3/4 C. sugar
•1 stick unsalted butter (1/2 C.) temp.
•3 eggs
•1/4 tsp. vanilla extract
•pinch salt
•3 T. all-purpose flour
•1 Tbsp buttermilk
•1 9″ pie shell, un_baked
PREPARATION:
Cream sugar and butter together to well blend. Beat eggs, one at a time, until the mixture is nice and smooth. Adding vanilla, salt also flour. Beat buttermilk to well blend. Place the pie shell on a baking sheet lined with aluminum foil (catch any overflow).
Filling pie shell with buttermilk mixture, to top of pie shell. Pour rest into an ungreased custard cup. Baking at 300 degrees about 1 h 10 min. Removing from oven also let set until almost cooled before serving. Store covered in the fridge
Enjoy !