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Introducing the delightful and comforting Cheese Potato & Smoked Sausage Casserole – a hearty dish that combines the rich flavors of potatoes, savory smoked sausage, and a creamy, cheesy sauce. This casserole is a perfect blend of textures and tastes, making it a satisfying and flavorful choice for any occasion. With layers of tender potatoes, flavorful smoked sausage, and a luscious cheese sauce infused with aromatic spices, each bite promises a symphony of mouthwatering goodness. Whether you’re serving it as a cozy family dinner or bringing it to a potluck, this casserole is sure to become a favorite. Dive into the warmth and comfort of this cheesy, potato-filled creation that brings together simple ingredients to create a delicious and satisfying meal.

Ingredients

3 cups potatoes, peel, boiled, & diced while cool
4 tsps butter
4 tsps of flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
Half a kilo of Velveta cheese, cut into cubes
1/2 cup shredded sharp cheddar cheese
1 pound skinless smoked sausage
1/8 teaspoon paprika

How To Make Cheese Potato & Smoked Sausage Casserole

Cut skinless smoked sausage in half, lengthwise, then cut into ½ inch “half moon” pieces. Cook in a cast iron skillet for about 15 minutes, stirring frequently, to brown slightly.
Meanwhile, place the cooked and diced potatoes into a 2-quart saucepan. Adding cooked meat also stir sweetly .

Blend all rest ingredients (specially for shredded cheddar cheese also paprika) in a saucepan on heat until warm, melt, and soft. (Utilize a whisk also stirring constantly).
Pour the white cheese sauce over the potatoes and meat. Sprinkle shredded sharp cheddar cheese on top, then evenly sprinkle paprika on top.
Bake in a preheated 350°F oven for 35-45 minutes (watch, until golden brown on top)

Recipe notes :You can substitute: 1/2 pound of sausage, sliced ​​1/2 pound , into 1/2-inch or 12-ounce cubes.

Hey everyone, today we’re going to learn together a practical and easy creamed corn. Take paper and pen to write down all the ingredients and follow the preparation method.

How to make creamed corn

A perfect meal that’s a big hit here at home – everyone loves it, and there’s nothing left over. Remembering that we will start by listing all the ingredients, so start by separating all the ingredients and then the complete preparation method.

Ingredients:

• 3/4 cup + 2 tablespoons of milk (200 ml)
• 4 tablespoons of onion soup mix powder
• 1 tomato, sliced
• 2.2 pounds of cauliflower (1 kg)
• 1 can of corn (6 ounces) (170 grans)
• 1 cup of heavy cream (7 ounces) (200 grans)
• 1 onion, sliced
• 8 slices of mozzarella cheese
• Chopped parsley, black pepper, and salt

Directions:

First, using a blender, add the green corn, milk, sour cream, onion cream powder, black pepper and salt and blend until smooth.

Then place the washed and cut cauliflower in a baking dish and pour the blender mixture over the cauliflower.

Next, we’ll distribute slices of tomato and onion over the cauliflower and cover everything with mozzarella cheese. Now cover the baking dish with aluminum foil and bake in a preheated oven at 392 °F (200 °C) for about 20 minutes.

Finally, carefully remove the foil and put it back in the oven to brown for another 20 minutes.

Finish with a sprinkling of green pepper and enjoy this delicious creamy cauliflower.

Below are More Recipes that you’ll lo !!

Today we’re going to make a snack or breakfast, stuffed dumplings. Take paper and pen to write down all the ingredients and follow the preparation method.

How to make Stuffed muffin

Stuffed savory muffin recipe: perfect for breakfast or an afternoon snack. These muffins are a practical and delicious option. Remembering that we will start by listing all the ingredients, so start by separating all the ingredients and then the complete preparation method.

Ingredients:

For the dough:

• 2 eggs
• ½ cup of sifted all-purpose flour
• ½ cup of milk
• 1 ½ cups of sifted cornstarch
• 1 ½ tablespoons of melted butter or margarine
• 1 teaspoon of baking powder
• Salt, black pepper, and seasonings to taste

For the filling:

• 1 tomato, diced and seeded
• 2 tablespoons of grated Parmesan cheese
• Chopped fresh herbs to taste
• Grated Parmesan cheese for sprinkling
• A cupcake tray or small tart pans as needed
• 100 grams of finely chopped ham (approximately 3.5 ounces)
• 100 grams of finely chopped mozzarella cheese (approximately 3.5 ounces)

Directions:

First, put the eggs in the mixer and beat for 1 minute. Then add the melted butter, cornstarch and flour, beating again for another minute until the mixture is smooth.

Then add the salt, black pepper, seasoning of your choice and yeast, mixing well with a spoon.

Then add the grated Parmesan cheese, tomatoes and ham, mixing to combine all the ingredients.

Then distribute the dough into greased and floured cupcake tins, or into similarly prepared pie tins.

Then sprinkle with more grated Parmesan cheese and bake in a preheated oven at 356 °F (180 °C) for approximately 25 minutes.

Finally, remove from the oven, let cool slightly and unmold. Now, your delicious savory muffin is ready to replace bread for breakfast.

The following items, in addition to the one box of butter yellow cake mix: egg yolks, water, vegetable oil

measuring 6.8 ounces 2 containers of instant vanilla pudding, each 3.4 ounces (please note that you will not need to use the full second container).

4 cups of full-fat milk

vanilla essence, 2 tablespoons

When making Ganache

20 milliliters of butter

1 cup of chocolate chips that are semi-sweet

cup of milk chocolate chips

one-third cup of heavy cream

one teaspoon of vanilla essence

Follow these steps for a complete recipe: To continue, click the “Open” or “Next” button, and then tell your Facebook friends to do the same.

Dessert in Minutes: No Cream Cheese, No Oven, No Condensed Milk, No Flour!

Easy and Delicious Daily Recipe: Healthy Cauliflower and Broccoli Delight!

When you need a delicious dinner in a hurry, I’ve got you covered with this skillet Steak and Potatoes recipe! This recipe only has a handful of ingredients and is ready in under 20 minutes.

Ingredients

For the potatoes:

Three tablespoons olive oil

1 unit of weight average measured Yukon Gold or red potatoes, cut into 3/4-inch wedges

1/2 teaspoon meat finished with Jewish law salt

For the hamburger cut and garlic spread:

2 (1-inch-thick) rib-eye or New York meat cuts (around 12 ounces each), or 1/2 pounds go round

side steak,

Cut into two pieces

1 teaspoon meat finished with Jewish law salt

4 tablespoons (1/2 stick) unsalted spread

3 unopened blossoms of tree garlic, minced

2 tablespoons cut recently created parsley leaves

1 teaspoon as not drained traversed awful electric flow, in addition to additional depending on the situation.

Preparation

Heat oil in a skillet over medium high heat.

Carefully add the potatoes, cut side down to the hot oil

Sprinkle with salt and allow to cook for 10 minutes

Flip the potatoes to the other cut side and repeat the cooking for 10 minutes

Set the potatoes to the side

Wipe the skillet out with a paper towel

Season each portion of steak with salt and pepper after wiping dry with paper towels.

Place the steaks into the hot pan and cook until the side does not stick, about 1 minute

Turn the steaks each over and repeat for a total of four minutes

Carefully add the butter into the pan and flip the steaks one more time.

Beef stew is a classic dish that is perfect for any season, providing warmth and comfort with every bite. This recipe for the **Best Ever Beef Stew** from Maior Foods is packed with tender beef, hearty vegetables, and a rich, savory broth. Follow these steps to create a stew that will become a family favorite.

Ingredients

For the Stew:

•  2 pounds beef chuck, cut into 1-inch cubes
• 3 tablespoons olive oil
•  1 large onion, diced
•  3 cloves garlic, minced
•  4 cups beef broth
•  1 cup red wine (optional)
•  2 tablespoons tomato paste
•  2 tablespoons Worcestershire sauce
•  2 bay leaves
•  1 teaspoon dried thyme
•  1 teaspoon dried rosemary
•  4 large carrots, peeled and cut into 1-inch pieces
•  4 large potatoes, peeled and cut into 1-inch pieces
•  2 stalks celery, chopped
•  1 cup frozen peas
•  Salt and pepper to taste
•  2 tablespoons all-purpose flour (optional, for thickening)

Optional Garnish:

•  Fresh parsley, chopped

Instructions

1. Prepare the Beef

1. Season the Beef: Season the beef cubes with salt and pepper.
2. Brown the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes in batches and brown on all sides. Remove the beef from the pot and set aside.

2. Sauté the Aromatics

1. Cook the Onion and Garlic: In the same pot, add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.

3. Build the Stew

1. Deglaze the Pot: Pour in the red wine (if using) to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.
2. Add Broth and Seasonings: Stir in the beef broth, tomato paste, Worcestershire sauce, bay leaves, thyme, and rosemary. Return the browned beef to the pot.

4. Simmer the Stew

1. Cook the Beef: Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally, until the beef is tender.

5. Add Vegetables

1. Incorporate Carrots, Potatoes, and Celery: Add the carrots, potatoes, and celery to the pot. Continue to simmer, covered, for another 30-40 minutes, until the vegetables are tender.

6. Thicken the Stew (Optional)

1. Thicken with Flour: If you prefer a thicker stew, mix 2 tablespoons of flour with a small amount of cold water to create a slurry. Stir the slurry into the stew and cook for an additional 10 minutes until thickened.

7. Finish the Stew

1. Add Peas: Stir in the frozen peas and cook for a few more minutes until heated through. Remove the bay leaves and adjust the seasoning with salt and pepper as needed.

8. Serve

1. Garnish and Enjoy: Ladle the stew into bowls and garnish with chopped fresh parsley if desired. Serve hot with crusty bread or over a bed of rice for a complete meal.

Tips for the Best Ever Beef Stew

Choose the Right Cut of Beef

For the best results, use beef chuck or a similar cut that becomes tender and flavorful when cooked slowly.

Searing the Beef

Browning the beef before simmering adds depth and richness to the stew. Make sure to brown the beef in batches to avoid overcrowding the pot.

Low and Slow Cooking

Simmering the stew on low heat allows the flavors to meld together and the beef to become tender. Patience is key to achieving the best texture and taste.

Adjusting Consistency

If you prefer a thicker stew, use the flour slurry method mentioned above. For a thinner consistency, you can add a bit more beef broth.

Variations to Try

Adding Different Vegetables

Feel free to add other vegetables like parsnips, turnips, or green beans to the stew for additional flavor and nutrition.

Using Different Herbs

Experiment with different herbs such as oregano, marjoram, or basil to customize the flavor profile of your stew.

Gluten-Free Option

To make this stew gluten-free, omit the flour or use a gluten-free flour blend for thickening.

Wine-Free Version

If you prefer not to use wine, you can replace it with an equal amount of beef broth.

Conclusion

The Best Ever Beef Stew from Maior Foods is a hearty and flavorful dish that is sure to please any crowd. With its tender chunks of beef, robust vegetables, and rich broth, this stew is perfect for cozy dinners and special occasions alike. Follow this recipe and tips to create a comforting meal that will quickly become a household favorite. Enjoy your delicious beef stew with family and friends, and savor the warmth and comfort it brings.

This recipe for roasted pork chops is quick and simple to prepare and serves a filling supper.

Ingredients:

4 pork chops without bones
Cut four medium potatoes thinly.
Lipton’s onion soup mix, one envelope
One can of cream of mushroom soup
one-fourth cup milk
To taste, add salt and pepper.
Skillet

a medium-sized casserole dish

bowl for mixing

Sweet Hawaiian Crockpot Chicken is a mouthwatering dish that brings a taste of the tropics right to your dinner table. This easy-to-make recipe combines the tender juiciness of slow-cooked chicken with the sweetness of pineapple and the rich flavors of soy sauce and brown sugar, creating a perfect harmony of savory and sweet. Ideal for those busy days when you crave something delicious but don’t have the time to stand over the stove, this crockpot creation promises to satisfy your cravings with minimal effort. Let your slow cooker transport you to the Hawaiian islands with this delectably sweet and savory chicken dish.

Why You’ll Love Sweet Hawaiian Crockpot Chicken:

• Effortless Cooking: Simply add the ingredients to your crockpot and let it do the work for you.
• Sweet and Savory Flavors: A delightful combination that appeals to a wide range of palates.
• Versatile Serving Options: Serve over rice, noodles, or enjoy as a filling for tacos or sliders.
• Perfect for Any Occasion: Whether it’s a casual family dinner or a special gathering, this dish is sure to impress.

Ingredients Notes For Sweet Hawaiian Crockpot Chicken:

• Chicken: Boneless, skinless chicken breasts or thighs work best for tender, easy-to-shred results.
• Pineapple: Use canned pineapple chunks for convenience, saving the juice for the sauce.
• Soy Sauce: Adds depth and saltiness to balance the sweetness of the pineapple and brown sugar.
• Brown Sugar: Enhances the tropical flavor profile with its rich sweetness.
• Garlic and Ginger: Fresh minced garlic and ginger add a zesty kick that complements the other flavors.

Recipe Steps:

1. Layer Ingredients: In your crockpot, place the chicken pieces at the bottom. Top with pineapple chunks, reserving the juice for the sauce.
2. Prepare the Sauce: In a bowl, whisk together the pineapple juice, soy sauce, brown sugar, minced garlic, and ginger. Pour this mixture over the chicken and pineapple.
3. Cook: Cover and set your crockpot to cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
4. Shred and Serve: Once cooked, shred the chicken directly in the crockpot using two forks. Stir well to combine with the sauce and pineapple. Serve hot over your choice of base.

Storage Options:

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Freeze: Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

INGREDIENTS

For those craving a comforting yet flavorful meal, the Tender Chicken Delight recipe offers a perfect blend of succulent chicken, aromatic herbs, and wholesome vegetables. This dish not only satisfies the palate but also brings warmth and satisfaction to any dining occasion. Whether enjoyed as a family dinner or prepared for a special gathering, this recipe promises to delight with its tender chicken and rich, savory flavors.

The Tender Chicken Delight recipe is a celebration of tender, juicy chicken paired with vibrant, roasted vegetables. The marinade infuses the chicken with a delightful blend of herbs and citrus, while the roasted vegetables add depth and texture to the dish. Whether you’re cooking for a weeknight dinner or hosting a dinner party, this recipe is sure to impress with its simplicity and robust flavors.

Feel free to customize the vegetable selection based on what’s in season or your personal preferences. You can also adjust the seasoning in the marinade to suit your taste. Enjoy the warmth and satisfaction of this comforting dish as you share it with family and friends, making every mealtime a delightful experience.

INGREDIENTS:

• For the chicken marinade:
  • 4 boneless, skinless chicken breasts
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
• For the vegetable medley:
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 red onion, sliced
  • 1 zucchini, sliced
  • 1 yellow squash, sliced
  • 1 cup cherry tomatoes
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • Fresh parsley or basil, chopped for garnish (optional)

INSTRUCTIONS:

Method:

1. Marinate the Chicken:
   • In a bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and pepper.
   • Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Ensure the chicken is evenly coated.
   • Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to infuse.
2. Prepare the Vegetables:
   • Preheat your oven to 400°F (200°C).
   • In a large mixing bowl, toss together the sliced bell peppers, red onion, zucchini, yellow squash, and cherry tomatoes with olive oil, salt, and pepper.
   • Spread the vegetables evenly on a large baking sheet lined with parchment paper.
3. Roast the Vegetables:
   • Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized. Stir halfway through cooking for even roasting.
   • Once done, remove the baking sheet from the oven and set aside.
4. Cook the Chicken:
   • While the vegetables are roasting, heat a grill pan or skillet over medium-high heat.
   • Remove the chicken breasts from the marinade (discard the marinade) and cook them for about 6-7 minutes per side, or until they are cooked through and no longer pink in the center. The cooking time may vary depending on the thickness of the chicken breasts.
   • Remove the cooked chicken from the pan and let it rest for a few minutes before slicing.
5. Assemble the Dish:
   • Arrange the roasted vegetables on a serving platter or individual plates.
   • Slice the cooked chicken breasts and place them on top of the roasted vegetables.
   • Garnish with chopped fresh parsley or basil if desired.
6. Serve and Enjoy the Tender Chicken Delight:
   • Serve the Tender Chicken Delight immediately while it’s warm.
   • This dish pairs beautifully with rice, quinoa, or a fresh green salad on the side.

Savor the Comforting Flavors of Tender Chicken Delight

Discover the secret to perfect homemade moussaka with our step-by-step recipe. Learn how to make this classic Greek dish featuring layers of tender eggplant, flavorful meat sauce, and creamy béchamel. Ideal for family dinners and special occasions.

Ingredients

For the Eggplant Layer:

•  2 large eggplants, sliced into 1/4-inch rounds
•  Salt
•  Olive oil for brushing

For the Meat Sauce:

•  2 tablespoons olive oil
•  1 large onion, finely chopped
•  2 cloves garlic, minced
•  1 pound ground lamb or beef
•  1 can (14 ounces) crushed tomatoes
•  2 tablespoons tomato paste
•  1/2 cup red wine
•  1 teaspoon ground cinnamon
•  1 teaspoon ground allspice
•  1 teaspoon dried oregano
•  Salt and pepper to taste
•  1/4 cup chopped fresh parsley

For the Béchamel Sauce:

– 4 tablespoons butter
– 1/4 cup all-purpose flour
– 2 cups whole milk, warmed
– 1/4 teaspoon ground nutmeg
– 1/2 cup grated Parmesan cheese
– 2 egg yolks, beaten
– Salt and pepper to taste

Instructions

Preparing the Eggplant:

1. Slice and Salt: Slice the eggplants into 1/4-inch rounds. Place them on a baking sheet, sprinkle both sides generously with salt, and let them sit for about 30 minutes to draw out the moisture. Pat dry with paper towels.
2. Brush with Olive Oil: Preheat your oven to 400°F (200°C). Brush both sides of the eggplant slices with olive oil.
3. Bake: Arrange the slices on a baking sheet and bake for 20-25 minutes until they are golden brown and tender, flipping halfway through.

Making the Meat Sauce:

1. Sauté Onions and Garlic: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic and cook for another minute.
2. Brown the Meat: Add the ground lamb or beef to the skillet and cook until browned, breaking it up with a spoon.
3. Add Tomatoes and Spices: Stir in the crushed tomatoes, tomato paste, red wine, cinnamon, allspice, and oregano. Season with salt and pepper. Simmer for about 20 minutes, until the sauce thickens. Stir in the chopped parsley and set aside.

Making the Béchamel Sauce:

1. Melt Butter and Add Flour: In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for about 2 minutes, stirring constantly, to create a roux.
2. Add Milk and Nutmeg: Gradually whisk in the warmed milk until the mixture is smooth and thickened. Add the ground nutmeg and season with salt and pepper.
3. Add Cheese and Egg Yolks: Remove the saucepan from the heat and stir in the grated Parmesan cheese. Allow the mixture to cool slightly before whisking in the beaten egg yolks.

Assembling the Moussaka:

1. Layer the Ingredients: Preheat your oven to 350°F (175°C). In a 9×13-inch baking dish, layer half of the eggplant slices on the bottom. Spread the meat sauce evenly over the eggplant. Top with the remaining eggplant slices.
2. Top with Béchamel: Pour the béchamel sauce over the top layer of eggplant, spreading it out evenly.
3. Bake: Bake in the preheated oven for 45-50 minutes, until the top is golden brown and bubbly.
4. Cool and Serve: Let the moussaka cool for 15-20 minutes before serving. This helps it set and makes it easier to cut into portions.

Indulge in the warmth and depth of “Classic Comfort: French Onion Soup,” a traditional French dish known for its rich, caramelized onions and savory broth, topped with a toasted baguette slice and melted Gruyère cheese. This soup combines simple ingredients to create a complex array of flavors and textures, making it a favorite in bistros and home kitchens alike. Perfect for chilly evenings or as a sophisticated starter for a dinner party, French Onion Soup is a timeless recipe that soothes the soul and delights the palate.

Why You’ll Love French Onion Soup:

• Rich Flavor: The slow-cooked onions develop a deep, sweet richness that forms the base of this incredibly flavorful soup.
• Cheesy Goodness: The melted Gruyère cheese adds a creamy, nutty flavor that perfectly complements the savory broth.
• Elegant yet Comforting: While it’s elegant enough for special occasions, its comforting warmth makes it ideal for a cozy night in.
• Satisfying and Heartwarming: A bowl of this soup is both filling and heartwarming, making it a perfect meal on its own or as part of a larger spread.

Ingredients Notes For French Onion Soup:

• Onions: Typically, a mix of yellow onions are used for their perfect balance of sweet and tart flavors.
• Beef Stock: Forms the rich and savory base of the soup. For a vegetarian version, a robust vegetable stock can substitute.
• Butter: Used for cooking the onions, it adds richness and helps in the caramelization process.
• Wine: A splash of dry white wine adds acidity and depth to the soup, helping to deglaze the pan and pick up all the flavorful bits.
• Thyme: Fresh thyme complements the sweetness of the onions and adds a layer of herbal complexity.
• Baguette and Cheese: A slice of toasted baguette topped with melted Gruyère cheese is essential for that classic presentation and taste.

Recipe Steps:

1. Caramelize the Onions: Melt butter in a large pot, add sliced onions, and cook slowly until they are deeply caramelized, stirring occasionally.
2. Deglaze: Add white wine to the onions, scraping up any browned bits from the bottom of the pot.
3. Simmer: Add beef or vegetable stock and thyme. Bring to a simmer and let cook for about 30 minutes to blend the flavors.
4. Prepare Bread and Cheese: Meanwhile, toast slices of baguette until golden brown. Grate the Gruyère cheese.
5. Broil: Ladle the soup into oven-safe bowls, place a slice of toasted baguette on top of each, and sprinkle generously with grated Gruyère. Broil until the cheese is bubbly and golden brown.
6. Serve: Carefully remove from the oven and serve hot, garnished with a sprig of thyme or a little freshly cracked black pepper.

Storage Options:

• Refrigerate: Store the soup (without the bread and cheese topping) in an airtight container for up to 4 days.
• Freeze: The onion and broth mixture can be frozen for up to 3 months. Thaw and reheat, adding fresh bread and cheese before serving.