Bring a basket of fried potatoes and mix them with herbs.

 

Ingredients:

Four large potatoes

Two cups with fresh haché persil soup

One cuillère filled with chicken soup or mashed green onions

2 cuillères à soupe de maïs fécule

One coffee spoonful of salt (or to taste)

Half a cup of black pepper with coffee

Friture oil

Instructions:

Prepare the ground’s apples:

Place the ground potatoes in a strainer and finely chop them.

Place the shredded potatoes in a paper towel or chiffon of your own choosing, and give them as much moisture as you can.

feasible.

Mixing the ingredients:

Placer les pommes de terre râpées, le persil haché, les oignons verts (or ciboulettes), les fécules de maïs dans un great bol.

salt and pepper.

Make sure to thoroughly mix so all ingredients are evenly distributed.

Making the squares:

Spread the mixture of potato wedges on a flat surface or large plate, leaving about 1/4 of an inch in thickness.

Divide the aplati mixture into little carrés, about one piece on each side.

Frizzle the squares:

Heat the oil in a skillet or fry pan to 350°F (175°C).

Fry the potato carrés in batches for about two to three minutes on each side, or until they are tender and crisp.

Remove the fried squares and set them on absorbent paper to drain any excess oil.

Serving:

Serve the warm, croustillant potato carrés as an accompaniment or as a collation.

Appreciate your delicious and crumbly potato carrés!

Enjoy!

Baked Spaghetti Casserole with Creamy Béchamel and Meat Sauce

 Baked Spaghetti Casserole Recipe

Ingredients:

• 250g spaghetti (cooked al dente)
• 400g ground meat (beef, turkey, or chicken)
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 400g tomato sauce (or marinara sauce)
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup grated mozzarella cheese
• 1 cup grated cheddar or parmesan cheese (optional)

For the Béchamel (White) Sauce:

• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups milk
• Salt and pepper to taste
• A pinch of nutmeg (optional)

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Instructions:

1. Prepare the Meat Sauce:
   • Heat olive oil in a pan over medium heat.
   • Add chopped onion and sauté until soft.
   • Add garlic and cook for 1 minute.
   • Add ground meat and cook until browned.
   • Season with salt and pepper.
   • Add tomato sauce and simmer for 10 minutes. Set aside.
2. Prepare the Béchamel Sauce:
   • In a saucepan, melt butter over medium heat.
   • Add flour and whisk for 2-3 minutes to form a roux.
   • Gradually add milk while whisking constantly to avoid lumps.
   • Cook until the sauce thickens.
   • Season with salt, pepper, and nutmeg. Remove from heat.
3. Assemble the Casserole:
   • In a deep baking dish, add a layer of cooked spaghetti.
   • Spread the meat sauce evenly over the spaghetti.
   • Add another layer of spaghetti.
   • Pour the béchamel sauce on top, spreading it evenly.
4. Add Cheese:
   • Sprinkle grated mozzarella and cheddar (or parmesan) on top.
5. Bake:
   • Preheat oven to 200°C (400°F).
   • Bake for 20-25 minutes or until the top is golden brown and bubbly.
6. Serve:
   • Let the casserole rest for 5-10 minutes before cutting and serving.

Enjoy!

Chicken Parmesan grilled cheese

 

• 1 cup cooked chicken breast, shredded or sliced
• 1/2 cup marinara sauce
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons olive oil or butter
• 1/2 teaspoon dried basil (optional)
• 1/2 teaspoon garlic powder (optional)
• Prepare the Chicken:
• If you haven’t already, cook and shred or slice the chicken breast. You can use leftovers or cook it fresh. Season with salt and pepper to taste.
• Assemble the Sandwich:
• Spread a thin layer of marinara sauce on one side of each bread slice.
• Layer the shredded chicken over the sauce on one slice of bread.
• Sprinkle the Parmesan cheese and mozzarella cheese over the chicken.
• Optionally, sprinkle dried basil and garlic powder over the cheese for extra flavor.
• Top with the other slice of bread, sauce side down.
• Cook the Sandwich:
• Heat a skillet over medium heat and add 1 tablespoon of olive oil or butter. You can use more if needed for a crispier crust.
• Place the sandwich in the skillet and cook until the bread is golden brown and the cheese is melted, about 3-4 minutes per side. Press down gently with a spatula to ensure even grilling.
• Serve:
• Remove from the skillet and let it cool for a minute before slicing. Serve hot.

Delicious Homemade Stuffed Cabbage Rolls

 Delicious Homemade Stuffed Cabbage Rolls

Introduction

Stuffed cabbage rolls are a classic comfort food enjoyed around the world—from Eastern Europe to the Middle East. Combining tender cabbage leaves with a savory filling of seasoned meat and rice, then simmered in a rich tomato sauce, these hearty rolls make for a satisfying and nostalgic dish. Whether you’re preparing them for a family dinner or a special occasion, they’re always a crowd-pleaser and surprisingly simple to make.

Ingredients

1 medium green cabbage

1 pound ground beef (or ground turkey)

1 cup cooked white rice

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon paprika (optional)

1 egg

1 can (15 oz) tomato sauce

1 can (14.5 oz) diced tomatoes

1 tablespoon tomato paste

1 tablespoon sugar

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 cup water or beef broth

Instructions

Prepare the Cabbage:

Bring a large pot of water to a boil. Carefully remove the core from the cabbage. Submerge the whole cabbage into the boiling water for a few minutes, then peel off the softened outer leaves one at a time. Repeat as needed until you have about 10–12 large leaves.

Make the Filling:

In a large bowl, combine the ground meat, cooked rice, chopped onion, minced garlic, egg, salt, pepper, and paprika. Mix until everything is well combined.

Assemble the Rolls:

Trim the thick stem from each cabbage leaf to make it easier to roll. Place 2–3 tablespoons of the meat mixture in the center of each leaf. Fold in the sides and roll tightly, like a burrito.

Prepare the Sauce:

In a medium saucepan, mix together the tomato sauce, diced tomatoes, tomato paste, sugar, oregano, basil, and water or broth. Bring to a simmer.

Cook the Rolls:

Place the cabbage rolls seam-side down in a large baking dish or Dutch oven. Pour the sauce over the top, making sure all rolls are covered. Cover with foil or a lid.

Bake:

Bake at 350°F (175°C) for about 1.5 to 2 hours, until the cabbage is tender and the meat is fully cooked.

Serving Suggestions

Serve hot, garnished with fresh parsley or a dollop of sour cream. These rolls pair perfectly with crusty bread or mashed potatoes.

Loaded Cheesy Pocket Tacos Recipe

 

Ingredients

• 1 lb ground beef
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 packet taco seasoning mix
• 1/4 cup water
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 8 medium flour tortillas
• 2 tablespoons vegetable oil
• 1/2 cup sour cream
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup sliced black olives
• 1/4 cup chopped green onions
• 1/4 cup chopped fresh cilantro (optional)

Instructions

Step 1: Prepare the Ground Beef Filling

1. In a large skillet over medium heat, add the ground beef and chopped onion. Cook until the beef is browned and the onion is soft, about 5-6 minutes. Drain any excess fat.
2. Add the minced garlic and cook for an additional 1 minute.
3. Stir in the taco seasoning mix and water. Simmer for 3-4 minutes, or until the mixture has thickened. Remove from heat and let cool slightly.

Step 2: Assemble the Pocket Tacos

1. Lay a tortilla flat on a clean surface. Sprinkle a small amount of shredded cheddar and mozzarella cheese in the center of the tortilla.
2. Spoon a portion of the ground beef mixture over the cheese.
3. Fold the sides of the tortilla in towards the center, then fold the bottom and top edges in to create a sealed pocket.
4. Repeat with the remaining tortillas, beef mixture, and cheese.

Step 3: Cook the Pocket Tacos

1. Heat a large skillet or griddle over medium heat and add 1 tablespoon of vegetable oil.
2. Place the pocket tacos seam-side down in the skillet. Cook for 2-3 minutes on each side, or until golden brown and crispy. Work in batches if necessary, adding more oil as needed.
3. Remove the cooked pocket tacos from the skillet and place them on a paper towel-lined plate to drain any excess oil.

Step 4: Serve

1. Serve the loaded cheesy pocket tacos warm, topped with shredded lettuce, diced tomatoes, sliced black olives, chopped green onions, and a dollop of sour cream.
2. Garnish with chopped fresh cilantro, if desired.

Cooking Tips & Notes

• Tortilla Choice: Use medium flour tortillas that are soft and pliable to make folding easier. If the tortillas are stiff, warm them in the microwave for a few seconds to make them more flexible.
• Cheese Blend: Feel free to use your favorite cheese blend. Monterey Jack or pepper jack cheese also work well for added flavor.
• Filling Tip: Be careful not to overfill the tortillas, as it can make it difficult to seal them properly.

Variations

• Spicy Version: Add diced jalapeños or a pinch of crushed red pepper flakes to the beef mixture for some heat.
• Vegetarian Option: Substitute the ground beef with black beans, pinto beans, or a plant-based meat substitute for a vegetarian version.
• Breakfast Pocket Tacos: Use scrambled eggs, cooked sausage or bacon, and cheese to make a delicious breakfast version of these pocket tacos.
• BBQ Beef Pocket Tacos: Mix barbecue sauce into the ground beef mixture for a smoky twist.

Frequently Asked Questions (FAQs)

1. Can I Make These Pocket Tacos Ahead of Time?

Yes! You can assemble the pocket tacos ahead of time and refrigerate them for up to 24 hours. When ready to eat, cook them in a skillet until golden and crispy.

2. How Do I Store Leftovers?

Store any leftover pocket tacos in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat to maintain their crispy texture.

3. Can I Freeze Pocket Tacos?

Absolutely! Wrap each uncooked pocket taco individually in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months. Cook directly from frozen, adding a few extra minutes to the cooking time.

4. What Can I Serve with Loaded Cheesy Pocket Tacos?

These pocket tacos are great on their own, but they also pair well with Mexican rice, refried beans, or a side of chips and guacamole.

Loaded Cheesy Pocket Tacos are a fun and delicious way to enjoy all the flavors of classic tacos in a convenient handheld form. The crispy tortilla, seasoned beef, and melty cheese make for a comforting and satisfying meal that’s perfect for any occasion. Customize the fillings to your liking and enjoy this easy-to-make dish that’s sure to become a family favorite!