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Ingredients
An simpler and less expensive alternative to lasagna, this dish layers noodles with ground beef, sauce, and spices. Plus, it’s very simple to whip together.
Delicious Husband Casserole for the Entrooper

What’s in it?
1/4 pound of ground beef
2 jars of tomato paste sixteen ounces. These are 8 ounces each. Eight ounces of cream cheese for spreading. Eight ounces of sour cream each container. Use 1 and 3/4 cups of egg noodles. Cut 2 teaspoons of cheddar cheese. Garlic, minced
1/4 teaspoon. Italian seasoning 1 tsp. Cane sugar
Toss with salt and pepper.
Preparation
The oven should be preheated at 350 degrees.

Sear the ground beef in a pan over medium-high heat until it’s fully browned. Extra grease should be drained.

Sauté for another 30 seconds after adding the Italian spice and minced garlic to the pan.

After the meat has been sautéed for three to five more minutes, add the tomato sauce, sugar, salt, and pepper.

In a bowl, combine the cream cheese and sour cream.

Drain the egg noodles after cooking them until they reach the doneness you want.

In a greased 9×13 baking dish, evenly distribute ½ of the egg noodles.

Spoon half of the meat mixture over the noodles, followed by half of the cream cheese mixture.

Layer the noodles, cream cheese mixture, then ground beef again.

After 20 to 25 minutes in the oven, top the dish with the cheese.

Ingredients :

3 large chicken breasts cut in half lengthwise
Salt & pepper to taste
1 tablespoon olive oil
4 tablespoons butter (1/2 stick) divided
8 ounces cremini mushrooms sliced
2 cloves garlic minced
Flour for dredging + 2 tablespoons flour
1/2 cup sherry dry
1.5 cups heavy/whipping cream
6 slices Muenster cheese

Instructions :

I recommend prepping all ingredients prior to getting this recipe started. Preheat your oven to 375F and position the rack in the top third of the oven.
Cut the chicken breasts in half lengthwise so you’ve got 6 thinner cutlets. Generously season both sides of each piece with salt & pepper and coat each piece in flour. Shake off any excess flour.
Add the oil and 1 tablespoon of the butter to a skillet over medium-high heat. Let the pan heat up for a few minutes. Cook the chicken in two batches, lightly browning each piece of chicken for about 3-4 minutes per side (don’t cook them completely or they’ll overcook in the oven). Transfer the chicken to a 9×13 casserole dish as you finish browning each batch. You will likely need to add a splash more olive oil (about a tablespoon or less) to the second batch if the pan is dry.
Add 1 tablespoon of the butter to the same skillet you cooked the chicken in. One it melts, add the mushrooms and cook them until they’re seared and their water is released and cooked off (about 5 minutes). Take the skillet off the heat and transfer the mushrooms to the casserole dish (add them around and on top of the chicken as desired).
In the same skillet, over medium heat, add the remaining 2 tablespoons of butter. Once it melts, add the flour and garlic. Cook for about a minute, stirring nearly constantly.
Pour in the sherry and then slowly whisk in the cream until the flour has dissolved and you’ve got a smooth sauce (and scrape up any brown bits from the bottom of the pan). Cook it for a few minutes (continue whisking) so it thickens up a bit (don’t let it get too thick because it’ll reduce more in the oven). Add in a bit of salt & pepper to the sauce.
Pour the cream sauce over the chicken and mushrooms.
Top the chicken with the cheese slices.
Cover the casserole with foil and bake for 20 minutes.
Take the foil off and broil for a few minutes until the cheese has browned (watch it carefully).
Let the chicken rest for a few minutes and then serve.

In the world of comfort food, few dishes can compete with the creamy, gooey delight of Slow Cooker Cheesy Mozzarella Chicken. This recipe is perfect for those days when you crave something warm and satisfying but don’t want to spend hours in the kitchen. With just a few simple ingredients and your trusty slow cooker, you can create a meal that will have everyone at the table asking for seconds.

Slow Cooker Cheesy Mozzarella Chicken is a crowd-pleaser that brings together tender chicken, a creamy sauce, and plenty of melted cheese. It’s a simple, no-fuss recipe that delivers big on flavor and comfort. Whether you’re cooking for your family or entertaining guests, this dish is sure to become a favorite. Give it a try and enjoy the deliciousness of cheesy, gooey goodness!!

INGREDIENTS:

To make this delicious Slow Cooker Cheesy Mozzarella Chicken, you’ll need:

• 4 boneless, skinless chicken breasts
• 1 cup chicken broth
• 1 can (10.5 oz) cream of chicken soup
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

Ingredients (7)
5 Coles Australian Free Range Eggs
150g (1 cup) Coles White Self Raising Flour, sifted
375g zucchini, grated
1 large onion, finely chopped
200g rindless bacon, chopped
1 cup grated cheddar cheese
60ml (1/4 cup) vegetable oil
Method
Step 1
Preheat oven to 170C.
Step 2
Beat the eggs in a large bowl until combined. Add the flour and beat until smooth, then add zucchini, onion, bacon, cheese and oil and stir to combine.

Step 3
Grease and line a 30 x 20cm lamington pan. Pour into the prepared pan and bake in oven for 30 minutes or until cooked through.

Recipe notes
What are the origins of zucchini slice?
The origins of zucchini slice seem to be erased from history, all we know is that it’s a dish that Australians can truly call their own (until, like the pavlova, New Zealand claims it!). You may trace it to the frittata, but with added flour or it could be likened to a Persian kuku – a herby baked omelette with the addition of baking powder – but fundamentally it’s ours and we love it!

Why is my zucchini slice mushy?
Zucchinis have a water content of 95% and while the flour in the recipe soaks up a lot of this liquid, it may be worth squeezing out the extra water after grating. To do this either squeeze handfuls of the zucchini into the sink or place the grated zucchini in a sieve over a bowl and use a spoon to press firmly.

Can you make zucchini slice without flour?
It’s the flour that turns this egg-based dish from being an omelette to becoming a slice that can be eaten with your hands. If you need a coeliac-friendly version you can successfully use gluten-free flour. Swap the self-raising flour for 2/3 cup of plain gluten free flour and add one teaspoon of gluten-free baking powder. The other option is to get rid of the flour completely and substitute for a 250g packet of precooked rice. Check out our

Is there a gourmet version of zucchini slice?
As long as you stick to the basic ratios, there’s a lot of room to play around with the recipe here. Give it a Spanish twist by using chorizo and manchego or go Italian with pancetta and mozzarella. You can omit the bacon and cut the slice into smaller pieces and top with labneh, sprinkle with baby mint leaves and serve for canapes.

How long can you keep zucchini slice?
Although you can keep zucchini slice in the fridge for up to 4 days, in my experience, it rarely lasts the day with hungry people around! Refrigerate any leftovers overnight and someone in the family will have snaffled it for breakfast. If you were clever enough to make a double batch, zucchini slice does freeze well. Store in an airtight container in the freezer for up to 3 months and defrost in the fridge overnight.

Sausage Muffins with Bisquick – When you get sick of the same old breakfasts, this is a recipe that you really need to try. This is not your ordinary breakfast. This is one that is going to please and satisfy all those who try it. This recipe is going to give you some of the best muffins.

Do I have to use Cheddar Cheese?

You could use any type of cheese you prefer. My family prefers Cheddar Cheese. Mozzarella, Swiss or Monterey Jack are all good choices.

Do these muffins need to cook longer?

The total baking time is 18 to 20 minutes. The sausage is cooked on the stove top prior to mixing in the batter.

How do I store these muffins?

These muffins can sit on the counter for a short amount of time. However it is best to keep these muffins in the refrigerator, in a tightly covered container or wrapped tightly with plastic. You can store the muffins for 3 to 4 days in the refrigerator.

Can these muffins be frozen?

You can wrap these tightly wrapped, or placed into a freezer safe container. They will last for up to 3 months in the freezer.

Savor the exquisite tastes of this 20-minute gourmet dish: Lemon Butter Pan-Seared Cod. A zesty lemon butter sauce elevates these plain fish fillets to the level of a culinary masterwork in this dish. This dish’s rich tastes and flaky, delicate fish will be sure to wow, making it ideal for both weeknight dinners and special occasions.

The recipe calls for four 6-oz fillets of thick-sliced fish.

1 tablespoon of AP flour

A quarter teaspoon of each of the following: garlic powder, onion powder, smoked paprika, and dried oregano.

one-fourth teaspoon of salt

“Ground black pepper, 1/4 teaspoon”

olive oil, 2 tablespoons

Two and a half teaspoons of cold unsalted butter

the finely minced garlic of four cloves

1/4 cup of chicken broth

2 teaspoons of freshly squeezed lemon juice

fresh parsley, minced, 1 tbsp

Here are the directions:

Bring together the all-purpose flour, garlic powder, onion powder, smoked paprika, dried oregano, salt, and black pepper in a small plate. Press the spiced flour mixture onto each fish fillet so it covers completely.

In a big skillet, melt 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat. When the butter begins to bubble, toss in the breaded fish fillets. To get a golden brown color and fully cooked, heat for three to four minutes per side. After cooking, take the fillets out and put them aside.

Put the minced garlic into the same pan and cook for around a minute, or until it begins to smell good. After adding the chicken stock, reduce the liquid by half by simmering.

Divide the chilled butter into little pieces and set aside. To get a glossy sauce, stir in the butter cubes one by one as you add them to the pan.

Finally, stir in the chopped parsley and fresh lemon juice. Taste and add more spice as needed.

Spoon the lemon butter sauce over the cooked cod fillets and return them to the pan. To heat thoroughly, cook for one more minute.

Quickly serve the pan-seared fish with more parsley on top, if preferred. Serve with your preferred accompaniments.

Important note: To speed up the thawing process, soak frozen cod in cold water for approximately half an hour prior to cooking.

To make turning the cod fillets easier, use a skillet that doesn’t stick.

Serve with steamed rice, roasted veggies, or a crisp salad for a satisfying dinner.

FAQs: Are frozen fish fillets OK to use? Yes, freezing cod fillets for 30 minutes in cold water before cooking is a rapid way to defrost them.

Enjoy!

Ingredients:
– 3 cups frozen hash brown potatoes
– 3/4 cup shredded pepperjack cheese
– 1 cup cooked ham, diced
– 1/4 cup finely chopped green onions
– 4 eggs, whisked
– 1 can (12 fluid ounce) evaporated milk
– 1/4 teaspoon ground black pepper
– 1/8 teaspoon salt
Steps to Create the Magic:
1. Preheat your oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
2. Spread the hash brown potatoes evenly at the bottom of the dish. Next, sprinkle the shredded pepperjack cheese, diced ham, and green onions over the potatoes.
3. In a different bowl, mix together the whisked eggs, evaporated milk, pepper, and salt. Pour this mixture over the layered ingredients in the dish.
Optional: If you wish, you can cover the dish and refrigerate it for a few hours or even overnight.
4. Bake your creation for 40-45 minutes (or 55-60 minutes if refrigerated) in the preheated oven, or until a knife inserted in the center comes out clean. Let it stand for 5 minutes before serving.

You need

1 lb ground beef
-1 lb ground pork
1 mug parmesan rubbish grated, divided
-1/4 mug heavy cream
1 egg
-2 tbsp onion grated
6 cloves garlic pressed
1 tbsp Italian seasoning dried
-1/2 tsp ground black pepper
-1/ 2 tsp swab
2 mugs marinara sauce
1 mug mozzarella rubbish tattered
Garnish( voluntary)
2 tbsp fresh parsley diced

Instructions

Combine the beef, pork,3/4 mug parmesan, heavy cream, egg, onion, garlic, Italian seasoning, swab and pepper, and blend or work with your hands until fully incorporated.
Form Meatballs into 24 balls and place side by side in a 9×13 dish dish.
Cover the meatballs with marinara sauce, also unevenly spread the mozzarella and remaining parmesan rubbish over the top. Singe uncovered at 350 ˚F for 35- 45 twinkles or until the meatballs are cooked through( 160 ˚F internal temp.)
Remove the dish dish from roaster and let set for 5 twinkles

Prepare your tastebuds for a savory treat that’s neither bird nor fowl. Introducing: City Chicken. Don’t let the name mislead you; this dish might sound poultry-themed, but in reality, it’s an ode to pork. Hailing from Polish-American roots, City Chicken takes you on a gastronomical journey, from the buzzing streets of Pittsburgh and Cleveland to your dining table.

City Chicken: A Deceptive Delight

City chicken might masquerade as its feathered counterpart, but its essence is pure pork. A cherished recipe from the Depression Era, this dish gives the illusion of a fried chicken leg, but with a bite that’s unmistakably pork.

So, what is City Chicken? While the name might have you thinking poultry, this dish is actually pork’s answer to the fried chicken leg. Cubes of juicy pork are speared onto skewers, seasoned to perfection, cloaked in an egg and breadcrumb armor, flash-fried to a crispy golden hue, and then baked until tender. The result is a mouth-watering mock chicken leg that you’ll find hard to resist.

City Chicken Recipe

Ingredients

2 pounds boneless pork, cubed (1 1/2-inch pieces)

Salt, pepper, and seasoned salt to your liking

4 eggs

3 tablespoons milk

2 cups Italian seasoned bread crumbs

2 cups water

2 cups vegetable oil (for frying)

You’ll also need:

14 (4-inch) skewers

A 9×13-inch baking dish

A wire rack

Preparation

Start by threading 2 to 3 pork cubes onto each skewer. Season generously with salt, pepper, and seasoned salt. Place skewers to one side.

Grab two shallow bowls. In the first, whisk together the eggs and milk. Fill the second bowl with your seasoned bread crumbs. Arrange a wire rack inside your baking dish, and pour in water. Ensure the water level doesn’t touch the rack.

Turn your oven on, setting it to 350 degrees Fahrenheit. Similarly, heat the vegetable oil in a deep-fryer or a large saucepan until it reaches 350 degrees Fahrenheit.

Dive right into the coating process. First, submerge the skewers into the egg mixture, followed by a dip into the breadcrumbs. Double-dip for an extra crispy crust.

Once well-coated, fry each skewer until it sports a gorgeous golden-brown shade, typically taking 3 minutes on each side.

Transfer the fried skewers onto the wire rack, ensuring they’re spaced apart. For the final touch, cloak the dish with aluminum foil.

Bake in the preheated oven. 20 minutes should suffice until the pork loses its pinkish hue. But we’re not done yet! For the perfectly crispy crust, remove the foil and let it bake for an additional 10 minutes.

Serve immediately, and watch as everyone marvels at the deceptive delight that is the City Chicken.

So, ready to dig into some City Chicken? Dive in and relish a dish that’s history on a plate!