PST-Algerie

Category: quick and easy recipe

  • Homemade Hamburger Helper

    Homemade Hamburger Helper

    There are a few dinners that come in a box that maybe haven’t quite achieved ‘guilty pleasure’ status, but we still know could be better for us. Case in point: Hamburger Helper. It’s comforting, it’s quick, and it just tastes so darn good. There’s something about that tender pasta with the savory beef but mostly, it’s all about that irresistible sauce. Still, there are things to be considered… like sodium levels and food dyes and ingredients that you can’t quite pronounce. But don’t worry, we’ve got a way you can have your Hamburger Helper and eat it too.

    For Homemade Hamburger Helper, the process is the same as the box. You brown the ground beef, then add the noodles, the liquid, and the seasoning, and let it all simmer together for just a few minutes until the noodles are tender. The main difference is that you’re effectively creating your own ‘sauce packet,’ which means you know exactly what’s going into your dinner. We’ve found the perfect combination to be a balance of paprika, onion powder, garlic powder, mustard powder, and salt and pepper. It tastes just like the real thing.

    The other difference is that when you make it yourself, you get to include real cheese instead of creaminess in the form of a powder. That means our version is a little cheesier than the original, but hey, we aren’t complaining.

  • Nebraska Meat Pies

    Nebraska Meat Pies

    With these Nebraska meat pies you get soft, buttery rolls filled with meat and veggies and baked to perfection. If you’re thinking that this sounds like a pasty you’re not entirely wrong. But, these pies have a yeasted dough which makes them so incredibly tender.

    The filling is a simple one of meat and cabbage, but flavored just so. Taken altogether it’s a unique treat that Nebraska is known for- thanks to the local German and Russian immigrant populations that popularized these European style hand pies there for generations. They have become a staple of Nebraska cuisine that’s popular at restaurants and bakeries, including ones known as runza. And, now you can make them at home!

    Nebraska Meat Pies

    To make these pies you’ll first need to let your dough rise for 1 hour. Then roll the dough into small rectangles to be filled. If the rectangles aren’t perfect that’s ok as you can trim the uneven parts as you go.

    Nebraska Meat Pies

    To make the pockets first fold over the edges of the long sides into the middle, then press down on the short edges to seal. Then place them seam side down on the pan to bake.

    A little brush with some melted butter before they go into the oven guarantees they turn the most perfect shade of golden brown.

    Nebraska Meat Pies

    Serve these Nebraska meat pies with a bit of mustard (German mustard is my favorite with these) or some ketchup for a meal or a snack that’s portable, filling, and full of delicious flavors.

  • Greek cheese bread, I could eat it every day, soooo delicious!

    Greek cheese bread, I could eat it every day, soooo delicious!

    What you need:

    Dry yeast, one package
    You will need 600 grams of flour, 250 grams of feta cheese, and 5 tablespoons of olive oil.
    one spoonful of sugar and one cup of water
    salt, 1 teaspoon 120 grams of Kasseri cheese
    fragrant oregano
    1. Combine the dry yeast, sugar, salt, and flour in a bowl.
    Second, make a sticky dough by adding oil and water and mixing well. Keep covered and in a warm spot until it has doubled in size, around 3 hours.
    Next, coat a baking sheet with olive oil. After the dough has risen, crumble the cheese and fold in two thirds of it.
    4. Preheat a baking sheet and roll out the dough in the evening. After that, top with the rest of the cheese and then the oregano. Bake for about 40 minutes in a preheated oven set to 200°.
  • Creamy Steak Alfredo Pasta

    Creamy Steak Alfredo Pasta

    Steak Alfredo Pasta

    This recipe combines the rich flavors of steak and creamy Alfredo sauce, making it a delicious and satisfying meal.

    Ingredients:

    For the Steak:

      • 1 pound (450g) steak (such as ribeye or sirloin)
      • Salt and pepper, to taste
    • 1 tablespoon olive oil
    • 1 tablespoon unsalted butter

    For the Pasta:

      • 12 ounces (340g) fettuccine or linguine
    • Salt, for pasta water

    For the Alfredo Sauce:

      • 2 tablespoons unsalted butter
      • 2 cloves garlic, minced
      • 1 cup (240ml) heavy cream
      • 1 cup (100g) grated Parmesan cheese
      • Salt and pepper, to taste
    • 1 tablespoon chopped fresh parsley (optional)

    Instructions:

      1. Cook the Pasta:
        • Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
    1. Cook the Steak:
        • Season the steak with salt and pepper on both sides.
        • Heat olive oil and butter in a skillet over medium-high heat.
        • Add the steak to the skillet and cook for about 3-4 minutes per side for medium-rare, or until it reaches your desired level of doneness.

      • Remove the steak from the skillet and let it rest for a few minutes. Slice the steak thinly against the grain.
    2. Make the Alfredo Sauce:
        • In the same skillet used for the steak, melt the butter over medium heat.

        • Add the minced garlic and sauté for about 1 minute until fragrant.
        • Pour in the heavy cream, stirring constantly, and bring to a simmer.
        • Reduce the heat to low and stir in the grated Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste.

    3. Combine and Serve:
        • Add the cooked pasta to the Alfredo sauce, tossing to coat the pasta evenly.
        • Plate the pasta and top with sliced steak.

      • Garnish with chopped parsley if desired.
      • Serve immediately while the dish is hot and creamy.
  • Impossible Taco Pie

    Impossible Taco Pie

    I’m going to let you in on a little secret — Impossible Taco Pie isn’t impossible at all. In fact, it’s really, really easy. What is impossible, or what seems impossible, is how you pour a mish-mash of ingredients into a pie dish all at once and yet you end up with a cohesive, layered, sliceable, savory dinner pie. Well, that borders on sorcery! Delicious sorcery. An “impossible” pie is usually one that relies on a Bisquick batter that is simply poured over some other ingredients and it “impossibly” forms a sort of crust in the oven. Some impossible pies are more pie-like (see Impossible Coconut Rum Pie or Impossible Ham And Swiss Pie) but this one reminds me more of a tamale pie. However you

  • Best Apple Pie Recipe

    Best Apple Pie Recipe

    Ingredients

    For the Pie:
    Eggs – 3 pcs
    Sugar – 75 grams (1/3 cup)
    Salt – a pinch
    Vanilla sugar – 8 grams (1 tablespoon)
    Butter – 100 grams (7 tablespoons), melted
    Flour – 150 grams (1 cup)
    Baking powder – 10 grams (2 teaspoons)
    Apples – 3 pcs (~300 grams), peeled and sliced
    For the Topping:
    Sugar – 3 tablespoons
    Cinnamon – to taste

    Directions

    Preheat the Oven:
    Preheat your oven to 180°C (356°F).
    Prepare the Batter:
    In a large mixing bowl, beat the eggs with the 75 grams of sugar, salt, and vanilla sugar until the mixture is light and fluffy.
    Gradually add the melted butter and continue to mix until well combined.
    Sift together the flour and baking powder, then fold into the egg mixture until just combined.
    Prepare the Apples:
    Peel, core, and slice the apples.
    In a separate bowl, toss the apple slices with 3 tablespoons of sugar and cinnamon to taste.
    Assemble the Pie:
    Grease and flour a 20 cm (8-inch) springform or cake pan.
    Pour half of the batter into the prepared pan and spread it evenly.
    Arrange the apple slices on top of the batter.
    Pour the remaining batter over the apple slices, spreading it evenly to cover the apples.
    Bake the Pie:
    Place the pie in the preheated oven and bake for 35 minutes.
    After 35 minutes, check the pie. If necessary, bake for an additional 5-10 minutes until a toothpick inserted into the center comes out clean and the top is golden brown.
    Cool and Serve:
    Allow the pie to cool in the pan for about 10 minutes before removing the sides of the springform pan.
    Transfer the pie to a wire rack to cool completely.
    Serving Suggestions
    Serve the apple pie warm or at room temperature, with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat.
    Cooking Tips
    Make sure the butter is melted but not too hot when adding to the egg mixture to prevent curdling.
    For an extra touch of flavor, you can add a pinch of nutmeg or cloves to the apple mixture.
    Nutritional Benefits
    Apples are a great source of dietary fiber and vitamin C, making this pie not only delicious but also nutritious.
    Dietary Information
    Contains dairy (butter) and eggs.
    Can be adapted to be dairy-free by using a plant-based butter alternative.
    Storage Tips
    Store any leftover apple pie in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
    Why You’ll Love This Recipe
    This apple pie recipe is a classic favorite, combining simple ingredients to create a dessert that’s both comforting and delicious. The tender crust and flavorful apple filling make it a perfect treat for any occasion.
    Conclusion
    We hope you enjoy baking and savoring this apple pie as much as we do. It’s a timeless dessert that brings joy and warmth to any table. Don’t forget to like, subscribe, and share your pie-making experiences with us.
  • Crispy Peanut Nougat

    Crispy Peanut Nougat

    Ingredients

    200g of sugar
    150g crispy peanuts (unsalted)

    Instructions:

    In a heavy-bottomed pan, melt the sugar over low heat, stirring constantly to prevent burning. Once melted, the sugar should turn a golden caramel color.
    Quickly stir in the crispy peanuts, ensuring they are evenly coated with the caramel.
    Pour the mixture onto a baking sheet lined with parchment paper. Spread it out into an even layer.
    Allow the nougat to cool and harden. This may take about 30 minutes to an hour.
    Once hardened, break the nougat into pieces and enjoy!
  • Southern Tea Cake Cookies

    Southern Tea Cake Cookies

    Nothing beats freshly prepared cookies when we have a hankering for them. Furthermore, a crispy cookie just won’t do if you’re craving something cake-like.

    Southern tea cake cookies are incredibly buttery and light in texture. However, the South has a centuries-old tradition of making these sweets. It’s believed that tea cake cookies originated as the South’s version of European tea cakes, which are more akin to cupcakes served with hot tea.

    These cookies were offered to the plantation owners’ guests by enslaved persons in the 18th and 19th centuries. Yet, the custom of making these cookies persisted after slavery was abolished. The ingredients for the cookies are simple, made using what they had on hand. These cookies were typically baked in the 19th century with flour, lard, molasses, and either a small amount of vanilla or nutmeg.

    In the years after the Civil War, Juneteenth festivities included the cookies, thanks to the simple-to-remember recipe that African Americans shared through word-of-mouth. Even though the ingredients may have changed throughout time, these sweets have a unique place in American culinary history.

    It tastes like a butter biscuit with spice, yet the inside is soft and chewy and melts in your tongue. While it’s true that these cookies go particularly well with a hot tea, you shouldn’t allow that deter you from trying them!

    All-purpose flour, salt, baking soda, nutmeg, butter, sugar, one egg, and vanilla extract are needed to make Southern tea cake cookies. Once the dry ingredients (except sugar) are combined, cream the butter and sugar together, finally including the vanilla and egg.

     

    Southern Tea Cake Cookies

    Next, gradually incorporate the dry ingredients into the butter mixture. After mixing, the dough must be allowed to cool.

     

     

  • Healthy Oatmeal and Fruit Cake

    Healthy Oatmeal and Fruit Cake

    Ingredients

    Cake
    100 grams (3.5 oz) oatmeal
    1 carrot
    2 medium apples
    90 ml water
    1 banana
    Sweetener to taste (e.g., stevia)
    2 eggs
    10 grams baking powder (2 teaspoons)
    1 teaspoon vanillin extract
    40 grams dried apricots (1.5 oz)
    100 grams dried cranberries (3.5 oz)
    Topping
    30 grams (1 oz) sugar-free white chocolate
    1.5 tablespoons sugar-free yogurt
    30 grams almonds (1 oz)

    Directions

    Prepare the Oats:
    Grind 100 grams of oatmeal in a blender until it becomes a fine flour.
    Prepare the Fruits:
    Peel and chop 1 carrot and 2 medium apples.
    Blend the carrot and apples with 90 ml of water until smooth.
    Prepare the Cake Batter:
    In a large bowl, combine the oat flour, carrot-apple puree, and 1 mashed banana.
    Add sweetener to taste (such as stevia).
    Mix in 2 eggs, 10 grams of baking powder, and 1 teaspoon of vanillin extract.
    Chop 40 grams of dried apricots and 100 grams of dried cranberries. Soak them in cold water for 15 minutes, then drain and add to the batter.
    Mix well to combine all ingredients.
    Bake the Cake:
    Preheat the oven to 180°C (360°F).
    Grease a 20 x 7 cm (8 x 3 inch) pan with olive or vegetable oil.
    Pour the batter into the prepared pan.
    Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
    Prepare the Topping:
    Melt 30 grams of sugar-free white chocolate over a double boiler.
    Stir in 1.5 tablespoons of sugar-free yogurt until smooth.
    Grind 30 grams of almonds.
    Finish the Cake:
    Once the cake is baked and slightly cooled, pour the white chocolate yogurt glaze over the top.
    Sprinkle with ground almonds.
    Serving Suggestions
    Serve as a healthy dessert or a nutritious snack.
    Pair with a cup of tea or coffee for a delightful treat.
    Cooking Tips
    Ensure the dried fruits are soaked and drained well to keep the cake moist.
    Adjust the sweetness to your preference with your choice of sweetener.
    Nutritional Benefits
    Oats are a great source of fiber and help in maintaining healthy cholesterol levels.
    Carrots and apples provide vitamins and antioxidants
    Dried fruits add natural sweetness and additional nutrients.
    Dietary Information
    Contains gluten and eggs.
    Suitable for vegetarians.
    Nutritional Facts (Per Serving)
    Calories: 220
    Protein: 6g
    Carbohydrates: 35g
    Fat: 8g
    Fiber: 4g
    Sugar: 15g
    Storage
    Store in an airtight container at room temperature for up to 3 days.
    Refrigerate for up to 1 week. Reheat before serving if desired.
    Why You’ll Love This Recipe
    Packed with wholesome ingredients and natural sweetness.
    Perfect for a healthy snack or dessert.
    Easy to make with simple steps and common ingredients.
    A delicious way to incorporate more fruits and oats into your diet.
    Conclusion
    This healthy oatmeal and fruit cake is a delightful and nutritious addition to your recipe collection. With its moist texture and flavorful ingredients, it’s a treat you can enjoy without guilt. Thank you for trying this recipe, and happy baking
  • Mini Pineapple & Condensed Coconut Milk Cheesecakes

    Mini Pineapple & Condensed Coconut Milk Cheesecakes

    Experience a tropical escape with our Mini Pineapple & Condensed Coconut Milk Cheesecakes! 🌴 A blend of creamy coconut, tangy pineapple, and a crunchy biscuit base – it’s a bite-sized paradise!

    🥄Ingredients:

    – 180g plain sweet biscuits (Nice, Granita, or Milk Arrowroot)
    – ½ tsp ground cinnamon
    – 90g unsalted butter, melted
    – 85g pkt pineapple-flavored jelly
    – 125ml boiling water
    – 160ml cold water
    – 250g cream cheese, room temperature
    – 125ml sweetened condensed coconut milk
    – 150g well-drained crushed pineapple
    – 250ml thickened cream

    👩‍🍳Instructions:

    1. Crush biscuits, mix with cinnamon and melted butter. Press into bases.
    2. Dissolve jelly in boiling water, add cold water. Cool slightly.
    3. Beat cream cheese until smooth, add condensed coconut milk.
    4. Gradually add jelly mix. Stir in crushed pineapple.
    5. Whip cream until stiff peaks, fold into mixture.
    6. Pour over bases, refrigerate until set.

  • Crispy Black Bean Tacos

    Crispy Black Bean Tacos

    Tonight, who needs a quick dinner? Me, all the time. Perhaps you as well. You only need to check out these Crispy Black Bean Tacos. They are quite tasty and can be prepared in thirty minutes or less with just a few simple ingredients (tortillas, beans, salsa, cheese, and seasonings). You can prepare them however you see fit by following our oven and hob cooking instructions. They’re delicious, crunchy, and incredibly family-friendly. (Or my family as a whole, at least). Yours, I believe, will as well.)

     

     

     

     

    I’m attempting to break the habit of always planning our meals with meat as the focal point because: 1) it can get expensive; 2) there’s a

  • Indulge in this heavenly Apple Pie with Soufflé Cream – a simple and incredibly tasty treat!

    Indulge in this heavenly Apple Pie with Soufflé Cream – a simple and incredibly tasty treat!

    Apple Pie Dough (20 cm diameter):
    – 250g Flour
    – 1 tsp Baking Powder
    – 90g Butter
    – A pinch of Salt
    – 2 Egg yolks
    – 40g Sugar

    🍏 Apple Layer:
    – 3 Apples (~500g)
    – 40g Sugar
    – 4-5 tbsp Lemon Juice

    🍨 Soufflé Cream:
    – 2 Egg whites
    – 40g Sugar
    – 1 tsp Vanilla Sugar
    – 400g Natural Yogurt (or sour cream)
    – 30g Corn Starch



    👩‍🍳 Instructions:

    1. For the dough, mix flour, baking powder, butter, a pinch of salt, egg yolks, and 40g of sugar until a smooth dough forms. Press into a 20 cm pie pan.
    2. For the apple layer, slice the apples and mix them with 40g of sugar and lemon juice. Arrange them on the dough.
    3. Bake at 170°C (338°F) for 40-45 minutes or until the apples are tender.
    4. For the soufflé cream, beat 2 egg whites with 40g sugar and vanilla sugar until stiff peaks form.
    5. Mix natural yogurt (or sour cream) with cornstarch and gently fold in the beaten egg whites.
    6. Spread the soufflé cream over the baked apple pie.
    7. Chill and enjoy your melt-in-your-mouth dessert!

  • Untitled post 12789

    It goes without saying that we here at HQ adore poke cakes. Over the years, we have created numerous variations, but we have inexplicably neglected to include the traditional Caramel Poke Cake! As soon as I realised this, I knew I had to take urgent action. It was love at first bite when I decided to try this simple variation with cream cheese and caramel. You are in for a real treat if you enjoy caramel!

    The cake recipe begins with a box mix, which makes the process quite simple. To give the batter an even deeper flavour, we’ve slightly altered it by using milk in place of water. Using a fork, poke holes in the top of the baked cake. Pour caramel sauce on top, allowing it to seep into the cake as it cools. For a stunning finish, spread on a liberal amount of cream cheese frosting and swirl in the leftover caramel sauce.

  • Meatloaf muffins

    Meatloaf muffins

    Meatloaf muffins are a fun twist on traditional meatloaf, and they’re great for portion control and easy serving. Here’s a simple recipe to try:

    Ingredients:

    • 1 lb ground beef (you can also use a mix of ground beef and ground pork or turkey)
    • 1 small onion, finely chopped
    • 1 carrot, grated
    • 1 celery stalk, finely chopped
    • 1 clove garlic, minced
    • 1/2 cup breadcrumbs
    • 1/4 cup ketchup
    • 1 egg
    • 1 tablespoon Worcestershire sauce
    • 1 teaspoon dried thyme
    • 1 teaspoon dried parsley
    • Salt and pepper to taste
    • Cooking spray or oil for greasing muffin tin

    Instructions:

    1. Preheat your oven to 375°F (190°C) and grease a standard 12-cup muffin tin with cooking spray or oil.
    2. In a large mixing bowl, combine the ground beef, chopped onion, grated carrot, chopped celery, minced garlic, breadcrumbs, ketchup, egg, Worcestershire sauce, dried thyme, dried parsley, salt, and pepper. Mix everything together until well combined. You can use your hands for this step, but be careful not to overmix the meat mixture.
    3. Divide the meat mixture evenly among the 12 muffin cups, pressing it down slightly to fill each cup.
    4. Bake the meatloaf muffins in the preheated oven for about 20-25 minutes, or until they are cooked through and the tops are browned.
    5. Once cooked, remove the muffin tin from the oven and let the meatloaf muffins cool for a few minutes before carefully removing them from the tin.
    6. Serve the meatloaf muffins hot, garnished with additional ketchup or your favorite sauce if desired.

    Enjoy your delicious and cute meatloaf muffins!

  • Home Made Banana Frosty (Only 1Point)

    Home Made Banana Frosty (Only 1Point)

    These Banana Frosty Taste like a Wendy’s frosty. 1 point.
    If my banana isn’t very ripe, I add a teaspoon of sugar that adds 1 more point.

    3/4 cup Almond Milk
    about 15 ice cubes
    1/2 tsp Vanilla
    1-2 Tbsp unsweetened Cocoa powder
    1/3 of a Banana
    Blend

    3/4 cup Almond Milk
    about 15 ice cubes
    1/2 tsp Vanilla
    1-2 Tbsp. unsweetened Cocoa powder
    1/3 of a Banana
    Blend.

    1 point only cause used only 1/3 of the banana, Enjoy