PST-Algerie

Blog

  • The Best Spaghetti Casserole

    The Best Spaghetti Casserole

    The Best Spaghetti Casserole

    This quick and simple spaghetti casserole dish made with ground beef is incredibly flavorful, filling, and cheesy.

    Twenty minutes for preparation

    Cook for 40 minutes.

    One hour in total

    Servings: 12

    Ingredients

    1. cooking spray
    2. Twelve ounces of raw spaghetti
    3. One container (8 ounces) of softened cream cheese
    4. One 8-oz carton of sour cream
    5. Two cups of part-skim mozzarella cheese, chopped and divided
    6. Two tsp olive oil
    7. 1/4 cup of ground sirloin
    8. ½ cup finely sliced onion, yellow
    9. two tsp coarsely minced, chopped garlic
    10. Two tsp of Italian seasoning
    11. One tsp of kosher salt
    12. ½ teaspoon of black pepper, ground
    13. Two 24-oz jars of marinara or spaghetti saucesauc
    14. ½ cup of cheese Parmesan

    Directions

    • Turn the oven on to 350 degrees Fahrenheit (175 degrees Celsius). Apply cooking spray to a 9 x 13-inch baking dish and set it aside. Boil spaghetti for 8 to 10 minutes, or until cooked through but still firm to the biting, in plenty of salted water. After draining, set away.
    • Cream cheese, sour cream, and one cup of mozzarella cheese should be blended and placed away while the pasta boils.
    • In a large skillet with high sides, heat the olive oil over medium-high heat. Large chunks of meat should be added. Cook, uncovered, for two minutes, or until lightly browned.
    • Add the garlic, onion, salt, pepper, and Italian seasoning. Cook for a further 3 minutes or until the meat is almost done, breaking it up into smaller pieces with a wooden spoon and stirring now and again. Take the pan off of the heat and tilt it.must attempt to maintain the meat mixture on one side while collecting grease on the other. Grease can be removed with a big spoon and disposed of after it cools.
    • Stir together the marinara and the beef mixture in the skillet. Add the pasta that was set aside. Until the sauce is well coated, fold and mix.
    • Spoon half the spaghetti mixture into the baking dish that has been prepared. After evenly spreading the sour cream mixture over the pasta mixture in the baking dish, add the remaining pasta mixture on top.
    • Evenly distribute the final cup of mozzarella over the spaghetti mixture. After placing the baking dish on a baking sheet, loosely cover with aluminum foil.
    • Bake for about 30 minutes in a preheated oven, or until the cheese has melted. Take off the aluminum foil and add some Parmesan cheese on top. Raise the oven’s setting to broil.
    • Broil for three to four minutes, or until the cheese has begun to become golden brown. After adding parsley, serve.
  • Susage ball

    Susage ball

    Susage ball

    Serve these three-ingredient sausage balls as a Christmas hors d’oeuvre, game-day snack, brunch treat, or party starter, and they will definitely satisfy the crowd. Unbeatable savory, cheesy flavor is created by the combination of sharp Cheddar cheese, store-bought biscuit mix, and savory sausage. These are really delicious! Every Christmas morning, my family makes.

    Sausage Ball Storage Tips

    After letting the sausage balls cool, place them in an airtight container. Keep refrigerated for a duration of three to four days. Use the oven or microwave to reheat.

    Can Sausage Balls Be Freeze-Dried?

    Sausage balls can be frozen, both cooked and raw Roll the sausage balls and put them on a baking sheet to freeze raw. After an overnight flash freeze, place them in freezer bags with a zip-top closure. For up to three months, freeze flat after wrapping in foil. After thawing in the refrigerator, bake as directed per the recipe. Cooked sausage balls should be baked and then allowed to cool fully before freezing. After an overnight flash freeze, place them in freezer bags with a zip-top closure. For up to three months, freeze flat after wrapping in foil. Reheat in the oven or microwave after thawing in the refrigerator.

    Components

    1. One pound of room temperature ground beef sausage
    2. two cups of biscuit mix
    3. One pound of shredded sharp Cheddar cheese

    Guidelines

    • Turn the oven on to 350 degrees Fahrenheit (175 degrees Celsius).
    • In a large bowl, combine the room-temperature sausage and biscuit mix; thoroughly mix with your hands. Stir in the shredded Cheddar cheese until well combined. Form dough into roughly thirty walnut-sized balls and place on a baking pan.
    • Bake for 20 to 25 minutes, or until the sausage is cooked through and golden brown, in a preheated oven.

    Nutrition Information

    (per serving)

    264 Calories

    11g Carbs,

    13g Protein,

    and 19g Fat

     

  • CHICKEN AND DUMPLING SOUP

    CHICKEN AND DUMPLING SOUP

    CHICKEN AND DUMPLING SOUP

    Savory chicken, tender dumplings, sweet carrots, and a creamy broth combine to make this traditional chicken and dumpling soup recipe. It will fulfill your need for a delicious supper prepared at home.

    This recipe is a family favorite, and I can feel good about using healthy foods in it. This is the epitome of comfort food—think loaded potato soup, chicken noodle soup, or biscuits and gravy.

    Prepared in 20 minutes;

    Cooked in 50

    Duration: One hour and ten minutes

    Produces six servings.

    Type: Soup

    Technique: stovetop

    Southern cuisine

    Ingredients

    1. two tsp butter
    2. Three celery stalks, diced, and half a big onion
    3. Two big carrots cut into quarter-inch rounds
    4. 2 finely chopped garlic cloves
    5. One-half tablespoon of dehydrated parsley
    6. Half a teaspoon of seasoning for poultry
    7. one and a half tablespoons of flour
    8. Six cups of chicken stock or shares
    9. One bay leaf
    10. To taste, add salt and pepper.
    11. Two cups of cooked, tiny-cube-shaped chicken
    12. One cup of frozen peas

    Dumplings RECIPES

    1. One cup flour and two tsp baking powder
    2. One tsp sugar
    3. Half a teaspoon of salt
    4. Twice as much unsalted butter
    5. Half a cup of milk, full or 2%

    DIRECTIONS

    1. In a stockpot or Dutch oven, melt butter over medium heat. Add the onion, celery, and carrots, and simmer for about 4–5 minutes, or until aromatic. Turn down the heat. Add the parsley, garlic, and poultry seasoning; stir continuously and cook for one minute. Add 1 1/2 tablespoons of flour and cook, stirring constantly, for 1 minute. After adding the bay leaf and chicken stock, simmer for 25 minutes.
    2. Take out the bay leaf. To taste, add salt and pepper for seasoning. Include frozen and chicken.
    3. Add the frozen peas and boil for a further five minutes.
    4. Combine 1 cup flour, baking powder, sugar, and salt in a medium-sized bowl. Using a pastry cutter, cut in the butter. Add milk and whisk just until blended once crumbly. Drop tiny spoonfuls into soup that is simmering. Cook with a lid on for fifteen minutes without taking it off.
  • Amish baked custard

    Amish baked custard

    Amish Baked Custard

    Of all the traditional desserts, custards are among the tastiest. Thanks to a lot of eggs in the mixture, they are simple to eat and have a richness that no pudding can match. It should come as no surprise that this kind of delicacy is also known as an Amish custard. It is frequently referred to as an egg custard. You will already be aware of the Amish’s reputation for delicious pastries and made-from-scratch snacks if you have ever purchased some during your travels. However, this dish used to be quite well-liked across the nation, especially in farming areas where fresh eggs were widely available.

    This is a simple recipe that yields perfect custard every time.

    You’ll need to mix some hot water with a can of sweetened condensed milk to start this preparation. Next, add a small amount of the heated milk mixture to the beaten eggs to temper them. After a few repetitions, you can fully combine both bowls.

    Vanilla extract should be added just after the eggs have softened. Then, when it’s time for dessert, portion the mixture into individual portions and bake them in ramekins or a 2-quart casserole.

    Ingredients

    1. One can (14 oz) of condensed milk with sugar
    2. Four cups of steaming water
    3. Six eggs
    4. two tsp of essence from vanilla
    5. 1/4 tsp salt with nutmeg as a garnish

    Procedure

    • Turn the oven on to 325°F. In a big glass, mix condensed milk and hot water.
    • In a another bowl, beat eggs until they are frothy and light in color
    • Gently temper the eggs by adding a little amount of the heated milk mixture, then fully combine.
    • Add salt and vanilla and stir. Transfer into ramekins and set over a high-sided baking pan.
    • Alternatively, use a 2-quart baking dish.
    • Place the ramekins in a water bath to bake after adding half an inch of hot water to a separate pan. When baking custard in a larger pan that won’t fit in another pan, you can place a pan of water on a different oven shelf. When a knife inserted in the center comes out clean, bake for one hour. Bake in a bigger baking dish for one hour and forty minutes.
    • Let the custard cool.
    • For sixty minutes. Add a dash of nutmeg, then serve warm or cold from the refrigerator.
  • No-Bake Fluffy And Moist Milk Cupcake

    No-Bake Fluffy And Moist Milk Cupcake

    No-Bake Fluffy And Moist Milk Cupcake

    I love to bake, but since I recently relocated, I’ve been unable to do so because I still don’t own an oven. I was searching for stovetop cupcake recipes that I could prepare at home. I’m glad I came upon Gabby’s life’s no-bake, fluffy, and moist milk cupcake recipe on YouTube.

    I wasn’t expecting it to be this amazing, but it was really simple and quick to prepare. My friends and family like it as well, after I shared it with them. They insisted that I create more over the weekend. The taste is creamy with a faint hint of vanilla extract, and the texture is flawless. Serve this with juice, tea, or coffee and don’t forget to give it a taste.

    Recipe by,:Lily suing

    Ingredients:

    1. One egg
    2. Three tablespoons of sweetener
    3. Two teaspoons of condensed milk andand
    4. one teaspoon of vanilla extract
    5. one-fourth cup milk
    6. Two tsp vegetable oil
    7. One-teaspoon baking powder
    8. Cake flour, 3/4 cup

    Note: 5 0z Ramekin size. Makes 4 milk cupcakes using this mixture.

    Instructions:

    Step 1:

    • Add 1 egg, 2 teaspoons of vegetable oil, and 2 teaspoons of condensed milk in a bowl. Whisk until well combined.

    Step 2:

    • Add 3 tablespoons of sugar, 1/4 cup of milk, and 1 teaspoon of vanilla extract to the mixture. Mix again until well incorporated

    Step 3:

    • To get rid of any lumps, sift 3/4 cup cake flour and 1 teaspoon baking powder into the batter. Mix the blend until all the ingredients are thoroughly blended.

    Step 4:

    • Place a few paper cups over the bowls of ramekins. Pour the milk mixture into three-quarters of the cups gently.

    Step 5:

    • Put the ramekins in a steamer and steam, covered, for about 20 minutes, or until they are fluffy and tender.

    Step 6:

    • After the cupcakes are done baking, allow them to cool somewhat before removing them from the ramekins. Present and savor!
  • Indian chicken curry and rice casserole

    Indian chicken curry and rice casserole

    Indian chicken curry and rice casserole

    Rice is cooked on top of this simple chicken stew to create a crispy coating for an inventive take on Indian dinner!

    Components:

    Curry with chicken

    1. One tablespoon of olive oil
    2. 1 kilogram of cut into 4-5cm pieces chicken thigh fillets
    3. One chopped onion and two thinly sliced onions
    4. Crushed one clove of garlic and ¼ cup (75g) of mild korma curry paste
    5. Jar of Rosella Fruit Chutney, 250 grams
    6. One-cup (250 ml) chicken broth
    7. Half a cup (seconds) simple Greek yogurt
    8. Two 250g packets Warm basmati rice in the microwave
    9. 75 grams of butter
    10. 45g, or ½ cup almonds with sliver

    For salad

    1. 250g of half-ripe punnet cherry tomatoes
    2. One chopped Lebanese cucumber and one thinly sliced tiny red onion
    3. Two tablespoons of lemon juice
    4. ½ cup of coriander leaves + additional for decorating
    5. To serve, add extra Greek yogurt and fruit chutney.

    Method: Curry with chicken

    • In a sizable, heavy-based ovenproof pan, heat the oil over medium-high heat. Batch-brown the chicken and then transfer it to a platter. Put aside
    • Add minced garlic and onion to the pan. Sauté the onion for 3–4 minutes over medium heat, stirring frequently, or until it becomes soft. Add curry paste and stir.
    • Put the chicken back in the pan. Add stock and chutney and stir. Heat till boiling. Cover and simmer gently for around 15 minutes, or until the chicken is cooked through and the sauce has slightly thickened. Take off the heat source. Add yogurt and stir.
    • Preheat the oven to 200°C (fan-forced) or 180°C.
    • Heat the rice according to the package instructions, then pour it into a basin and break up the grains.
    • In a small pan, heat the butter until it foams. Add the chopped onions and sauté them until they become tender and brown. Once the onions and almonds are both roasted and golden, add the almonds and simmer. Mix the rice thoroughly after adding ¾ of the onion combination. Transfer rice mixture onto curry. Distribute the leftover onion and almonds evenly over top. Bake the rice for 10 to 15 minutes, or until crispy.

    Salad

    • In the meantime, mix together the tomatoes, cucumber, red onion, lemon juice, and coriander to prepare the salad.
    • Present rice casserole and curry garnished with additional yoghurt and fruit chutney. Accompany with a salad.
  • 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.