PST-Algerie

Category: Recipes

  • 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!
  • PEPPER STEAK IN A CROCK POT – OMG DON’T LOSE THIS

    PEPPER STEAK IN A CROCK POT – OMG DON’T LOSE THIS

    Ingredients
    2 pounds beef sirloin, cut into 2 inch strips
    ¾ teaspoon garlic powder, or to taste
    3 tablespoons vegetable oil
    1 cube beef bouillon
    ¼ cup hot water
    1 tablespoon cornstarch
    ½ cup chopped onion
    2 large green bell peppers, roughly chopped
    1 (14.5 ounce) can stewed tomatoes, with liquid
    3 tablespoons soy sauce
    1 teaspoon white sugar
    1 teaspoon salt
    Directions
    Sprinkle beef sirloin strips with garlic powder. Heat vegetable oil in a large skillet over medium heat and sear beef strips, about 5 minutes per side. Transfer to a slow cooker.
    Mix bouillon cube with hot water in a separate container until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with beef strips. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
    Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.
  • Easy savory pancakes recipe

    Easy savory pancakes recipe

    Ingredients:

    2 Eggs
    1.5 cups Milk
    1.5 cups Water
    1 tablespoon Sugar
    1 teaspoon Yeast
    1 teaspoon Baking Soda
    3.5 cups Flour
    1 teaspoon Salt
    1 Green or Red Pepper
    1 Tomato
    1 Potato
    120 grams Cheese (any kind, except processed)

    Instructions:

    Prepare Batter:
    In a mixing bowl, beat 2 eggs.
    Add 1.5 cups of milk and 1.5 cups of water to the eggs.
    Stir in 1 tablespoon of sugar.
    Add 1 teaspoon each of yeast and baking soda.
    Gradually incorporate 3.5 cups of flour while stirring to avoid lumps.
    Sprinkle in 1 teaspoon of salt and mix until you get a smooth batter.
    Let the batter rest and rise for about 15-20 minutes.
    Prepare Vegetables and Cheese:
    Dice 1 green or red pepper.
    Dice 1 tomato.
    Peel and grate 1 potato.
    Grate 120 grams of cheese (choose any kind, except processed).
    Combine Batter and Ingredients:
    Gently fold the diced pepper, diced tomato, grated potato, and grated cheese into the batter
    Cook Pancakes:
    Heat a pan or griddle over medium heat.
    Pour ladlefuls of the batter onto the hot surface to form pancakes.
    Cook until bubbles appear on the surface, then flip and cook the other side until golden brown.
    Serve and Enjoy:
    Once cooked, serve the savory pancakes hot.
    These pancakes are versatile and can be enjoyed as a wholesome and budget-friendly meal.
  • Ribeye Steak with Caramelized Onions and Mashed Potatoes

    Ribeye Steak with Caramelized Onions and Mashed Potatoes

    Ingredients:
    For the Ribeye Steak:
    – 2 ribeye steaks (about 1 inch thick)
    – 2 tablespoons olive oil
    – Salt and pepper to taste
    – 2 tablespoons unsalted butter
    – 2 cloves garlic, minced
    – Fresh rosemary sprigs (optional)
    For the Caramelized Onions:
    – 3 large onions, thinly sliced
    – 3 tablespoons unsalted butter
    – 1 tablespoon olive oil
    – 1 teaspoon sugar
    – 1/2 teaspoon salt
    – 1/4 teaspoon black pepper
    – 1/4 cup beef broth
    – 1 tablespoon fresh thyme leaves (optional)
    For the Mashed Potatoes:
    – 2 lbs potatoes, peeled and cubed
    – 1/2 cup milk
    – 4 tablespoons unsalted butter
    – Salt and pepper to taste
    – Fresh parsley, chopped (for garnish)
    Directions:
    Step 1: Cook the Potatoes 🥔
    – Place the cubed potatoes in a large pot and cover with water. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes.
    – Drain the potatoes and return them to the pot.
    – Add the milk and butter, then mash until smooth. Season with salt and pepper to taste. Keep warm.
    Step 2: Caramelize the Onions 🧅
    – In a large skillet, melt the butter and olive oil over medium heat.
    – Add the sliced onions, sugar, salt, and black pepper. Cook, stirring occasionally, until the onions are caramelized and golden brown, about 25-30 minutes.
    – Add the beef broth and fresh thyme (if using), and cook for an additional 5 minutes until the liquid is mostly absorbed. Remove from heat and set aside.
    Step 3: Cook the Ribeye Steaks 🥩
    – Preheat your grill or a large skillet over high heat.
    – Rub the ribeye steaks with olive oil and season generously with salt and pepper.
    – Place the steaks on the hot grill or skillet and cook for 4-5 minutes per side for medium-rare, or until your desired level of doneness.
    – For the last minute of cooking, add the butter, minced garlic, and rosemary sprigs to the pan and baste the steaks with the melted butter.
    – Remove the steaks from the heat and let them rest for 5 minutes before serving.
    Step 4: Serve
    – Arrange a generous scoop of mashed potatoes on each serving plate.
    – Place the ribeye steaks on top of the mashed potatoes and spoon the caramelized onions over the steaks.
    – Garnish with chopped fresh parsley.
    Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour | Servings: 2
    —
    Enjoy this elegant and flavorful Ribeye Steak with Caramelized Onions and Mashed Potatoes! Perfect for a special dinner or a cozy meal at home. 🥩🧅🥔
  • What a fabulous recipe! Even better then next day…if you can wait that long!

    What a fabulous recipe! Even better then next day…if you can wait that long!

    Ready to shake up your breakfast game? Dive into a fresh and exciting morning meal with our Easy Mini Egg Quiches! Ditch the mundane cereal routine for these flavor-packed, pocket-sized wonders. They promise a luscious blend of creamy eggs and cheese, combined with a tantalizing touch reminiscent of your grandma’s cherished kitchen secrets. Whether you’re rushing out the door or leisurely enjoying brunch with pals, these mini marvels will satiate your taste buds.Mini Egg Quiches: A Modern Take on Classic ComfortPicture this: A soft, pillowy bite, revealing a rich blend of velvety cheese, tender eggs, and savory fillings. These quiches, though mini in size, deliver maxi in flavor. Their individualized portions make for mess-free mornings, while their richness ensures a satisfying, energetic start to your day.

    Ingredients

    5 large eggs

    1 tablespoon grated onion (Note: you had this listed twice. I’ve included it once for simplicity)

    1/2 cup finely diced ham

    1/2 cup heavy cream

    1 cup grated cheese of your choice

    2-3 sheets of puff pastry

    Preparation

    Preheat your oven to a toasty 400°F.

    Lightly brush your muffin pan with some oil or butter to prevent sticking.

    Whisk together the eggs, heavy cream, and grated onion in a bowl. Season to taste with salt and pepper, ensuring a smooth mixture.

    Roll out the puff pastry and cut circles to fit into each muffin slot.

    First, layer in the diced ham and half of the grated cheese. Pour the egg blend over the top and sprinkle with the remaining cheese.

    Slide into the oven and let them bake for 20-25 minutes. You’re looking for a lovely golden hue and a set center.

    Serve warm and enjoy the burst of flavors with every bite! Perfect with a side of fresh fruit or a refreshing juice. Enjoy your gourmet morning!

  • Vegetable and Cheese Bake

    Vegetable and Cheese Bake

    Ingredients

    3 large potatoes, peeled and grated
    1 onion, finely chopped
    1 carrot, peeled and grated
    1 pepper, finely chopped
    Olive oil, for sautéing
    Salt, to taste
    Chives, chopped
    3 eggs
    300 ml milk
    200 g wholemeal flour
    2 tsp baking powder
    150 g cheese, grated

    Directions

    Prepare the Vegetables:
    Grate Potatoes: Peel and grate the potatoes. Place them in a large bowl.
    Chop Onions and Carrots: Finely chop the onion and add it to the bowl with the grated potatoes.
    Grate Carrots and Chop Pepper: Peel and grate the carrot. Chop the pepper and add both to the bowl with the potatoes and onions.
    Sauté Vegetables:
    Heat a little olive oil in a pan over medium heat. Add the grated potatoes, onion, carrot, and pepper. Sauté until the vegetables are slightly softened. Season with salt and mix in the chopped chives
    .
    Prepare the Batter:
    . Beat Eggs: In a separate bowl, beat the eggs.
     Mix with Milk: Add the milk to the beaten eggs and mix well.
    Combine Flour and Baking Powder: In another bowl, combine the wholemeal flour and baking powder.
    Incorporate Flour: Gradually add the flour mixture to the egg and milk mixture, stirring until well combined.
    Combine and Rest:
    Mix Vegetables with Batter: Add the sautéed vegetables to the batter and mix until everything is well incorporated.
     Rest the Dough:
    Let the mixture rest for 15 minutes.
    First Bake:
     Preheat Oven: Preheat your oven to 200°C (400°F).
    . Prepare Baking Dish: Grease a baking dish with olive oil.
    Pour and Spread: Pour the vegetable mixture into the baking dish and spread it evenly.
     Bake: Bake for 45 minutes or until the top is golden and the mixture is set.
    Add Cheese and Final Bake:
    . Add Cheese: Remove the dish from the oven and sprinkle the grated cheese evenly over the top.
    Final Bake: Return the dish to the oven and bake for an additional 15 minutes at 200°C (400°F) until the cheese is melted and bubbly.
    Serve:
    Cool Slightly: Allow the bake to cool slightly before serving.
    Cut and Enjoy: Cut into slices and enjoy warm.
    Serving Suggestions
    Pair with a fresh green salad or steamed vegetables.
    Serve with a dollop of sour cream or a yogurt-based sauce.
    Cooking Tips
    Ensure all vegetables are evenly grated or chopped for consistent texture.
    Adjust the seasoning according to your taste preferences.
    Nutritional Benefits
    Potatoes: Rich in vitamins C and B6, potassium, and fiber.
    Carrots: High in beta-carotene, fiber, vitamin K1, and antioxidants.
    Wholemeal Flour: Provides fiber and essential nutrients compared to refined flour.
    Cheese: Adds calcium and protein.
    Dietary Information
    This recipe can be adapted to be gluten-free by using gluten-free flour.
    For a dairy-free option, use a plant-based milk and cheese alternative.
    Storage Tips
    Store leftovers in an airtight container in the refrigerator for up to 3 days.
    Reheat in the oven or microwave before serving.
    Why You’ll Love This Recipe
    This bake is hearty, nutritious, and perfect for any meal.
    The combination of sautéed vegetables and cheesy topping makes it a family favorite.
    Conclusion
    Enjoy this Vegetable and Cheese Bake as a delicious and nutritious addition to your meal plan. Its simple preparation and wholesome ingredients make it a go-to recipe for any occasion.
  • Let’s make Homemade ice cream with only 3 ingredients. Not everyone knows this recipe! No gelatin!

    Let’s make Homemade ice cream with only 3 ingredients. Not everyone knows this recipe! No gelatin!

    Here’s the recipe for homemade ice cream with just three ingredients: whipped cream, condensed milk, and strawberries. It’s simple, delicious, and sure to surprise everyone with its amazing taste.


    Ingredients:


    500 ml (about 2 cups) whipped cream
    150 grams (about 2/3 cup) condensed milk
    100 grams (about 3/4 cup) strawberries, cut into small cubes


    Instructions:


    In a mixing bowl, whip the whipped cream until it forms stiff peaks.
    Gently fold in the condensed milk until well combined.
    Add the diced strawberries and fold them into the mixture.
    Transfer the mixture into a freezer-safe container and smooth the top.
    Cover the container and freeze for at least 4 hours, or until firm.
    Once frozen, scoop the ice cream into bowls and serve.
    Refrigerating the mixture for a couple of hours before freezing can help enhance the flavors, but if you’re short on time, you can skip this step. Enjoy your homemade dessert!
  • just 3 ingredients

    just 3 ingredients

    Ingredients
    Servings: About 4 servings

    1 pound ground chicken

    1 large egg

    1/2 cup shredded cheese (such as cheddar)

    Salt and pepper, to taste

    Preparation
    Start by preheating your skillet over medium heat and lightly coat it with non-stick spray or a bit of olive oil.

    In a mixing bowl, combine the ground chicken, egg, and shredded cheese. Season with salt and pepper to your liking at this stage.

    Mix well and shape the mixture into patties, aiming for about 4 sizable ones, but feel free to adjust according to preference.

    Carefully place the patties in the skillet, cooking them for approximately 5 to 6 minutes on each side until they achieve a golden-brown exterior and reach an internal temperature of 165°F, ensuring they are cooked safely and thoroughly.

    Once done, transfer the patties to a paper towel to drain any excess grease.

    Serve hot, embracing the dual satisfaction of culinary prowess and responsible living.