Sausage and Potato Casserole Recipe

 

Ingredients:

1 livre de hachée ( saucisse ou de petit-déjeuner)

4 tasses de pommes de terre coupées en dés (ou pommes de terre rissolées surgelées)

1 petit oignon, haché

2 tasses de fromage râpé (cheddar, mozzarella ou un mélange)

1 boîte de crème de champignons ou de crème de soupe au poulet

1/2 tasse de crème sure

1/4 tasse de lait

Sel et poivre au goût

Oignons verts hachés pour la garniture

Du beurre pour graisser le plat

PREPARATION:

Préchauffer le four : Préchauffez votre four à 350 °F (175 °C) et graissez un grand plat de cuisson avec du beurre.

Cuire les saucisses : Dans une grande poêle, faire cuire les saucisses à feu moyen jusqu’à ce qu’elles soient dorées. Les briser en petits morceaux pendant la cuisson. Égoutter l’excès de gras et réserver.

Préparez les pommes de terre : Si vous utilisez des pommes de terre fraîches, faites-les bouillir jusqu’à ce qu’elles soient légèrement tendres, environ 8 à 10 minutes. Égouttez-les et réservez. Si vous utilisez des pommes de terre rissolées surgelées, il n’est pas nécessaire de les précuire.

Mélanger les ingrédients : Dans un grand bol, mélanger la saucisse cuite, les pommes de terre, l’oignon haché, le fromage râpé, la soupe, la crème sure et le lait. Assaisonner avec du sel et du poivre selon votre goût.

Montage : Versez la préparation dans le plat de cuisson préparé et étalez-la uniformément.

Cuisson : Cuire au four préchauffé pendant environ 40 à 45 minutes, ou jusqu’à ce que le dessus soit doré et bouillonnant.

Garnir et servir : Une fois cuit, sortir du four et laisser reposer quelques minutes. Garnir d’oignons verts hachés avant de servir.

Honey-Glazed Roasted Brussels Sprouts with Bacon

 

Ingredients:

For the Brussels Sprouts:

1 pound Brussels sprouts, trimmed and halved

2 tablespoons olive oil

1 tablespoon honey

1/2 teaspoon salt

1/4 teaspoon black pepper

For the Bacon:

6 slices thick-cut bacon, cut into 1-inch pieces

For the Glaze:

1/4 cup maple syrup

1 tablespoon Dijon mustard

1 tablespoon balsamic vinegar

1/4 teaspoon red pepper flakes (optional)

Instructions:

Preheat Oven: Preheat oven to 425°F (220°C).

Prepare Brussels Sprouts: Toss Brussels sprouts with olive oil, honey, salt, and pepper. Spread on a baking sheet.

Cook Bacon: Place bacon on a separate baking sheet.

Roast: Roast Brussels sprouts and bacon in preheated oven for 20-25 minutes, or until Brussels sprouts are tender and bacon is crispy.1

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Easy Roasted Brussels Sprouts with Bacon Recipe – Taste of Home

Make the Glaze: In a small bowl, whisk together maple syrup, Dijon mustard, balsamic vinegar, and red pepper flakes.

Combine and Serve: Toss roasted Brussels sprouts and bacon with the glaze. Serve immediately.

Tips:

For a spicier glaze, add more red pepper flakes.

You can substitute bacon with pancetta or prosciutto.

Serve with your favorite main dish, such as roasted chicken or steak.

Enjoy this delicious and satisfying side dish

Enjoy!

Million Dollar Lasagna

 

Ingredients

For the Meat Sauce:

• 1 lb ground beef
• 1 lb Italian sausage
• 1 medium onion, diced
• 3–4 cloves garlic, minced
• 2 (24 oz) jars of marinara or spaghetti sauce
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes (optional for spice)
• Salt and pepper, to taste
• For the Cheese Mixture:
• 16 oz ricotta cheese
• 8 oz cream cheese, softened
• 1 cup sour cream
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1/4 cup chopped fresh parsley (or 2 tsp dried)

For Assembly:

• 12–15 lasagna noodles (cooked al dente or use oven-ready noodles)
• 2 cups shredded mozzarella cheese (additional for layering)
• 1/4 cup grated Parmesan cheese (for topping)

Construction

Prepare the Meat Sauce:

Heat a large skillet over medium heat. Cook ground beef, Italian sausage, and diced onion until browned and fully cooked.

Add garlic and cook for 1–2 minutes until fragrant.

Stir in marinara sauce, basil, oregano, red pepper flakes (if using), salt, and pepper. Simmer for 15–20 minutes, stirring occasionally.

Mix the Cheese Filling:

In a medium bowl, combine ricotta cheese, cream cheese, sour cream, 2 cups shredded mozzarella, Parmesan cheese, egg, and parsley. Mix until smooth and creamy.

Layer the Lasagna:

Preheat oven to 375°F (190°C).

In a 9×13-inch baking dish, spread a thin layer of meat sauce on the bottom.

Add a layer of lasagna noodles (3–4 noodles).

Spread 1/3 of the cheese mixture over the noodles.

Add 1/3 of the meat sauce.

Repeat layers (noodles, cheese mixture, meat sauce) two more times, ending with a final layer of noodles topped with meat sauce.

Sprinkle the remaining 2 cups of mozzarella and 1/4 cup Parmesan over the top.

Bake the Lasagna:

Cover the dish with foil (to prevent sticking, spray foil with cooking spray).

Bake for 25 minutes. Remove foil and bake for an additional 20–25 minutes, or until the cheese is golden and bubbly.

Let the lasagna rest for 10–15 minutes before slicing.

Variations

Vegetarian Option: Replace the meat with sautéed vegetables like zucchini, mushrooms, spinach, or eggplant.

Low-Carb Version: Use thinly sliced zucchini or eggplant instead of lasagna noodles.

Different Cheeses: Substitute ricotta with cottage cheese, or add extra cheeses like provolone or fontina for a richer flavor.

Spicy Lasagna: Add diced jalapeños or more crushed red pepper to the sauce for a spicy kick.

White Sauce Variation: Use a béchamel sauce instead of marinara for a creamy twist.

Tips

Make Ahead: Assemble the lasagna a day in advance, cover, and refrigerate. Bake when ready to serve.

Freezing: Freeze assembled (uncooked) lasagna for up to 3 months. Thaw overnight in the fridge before baking.

Even Layers: Spread each layer evenly for a clean-cut lasagna slice.

Cooking Noodles: If not using oven-ready noodles, slightly undercook regular noodles since they’ll continue to cook in the oven.

Extra Flavor: Add a splash of red wine or balsamic vinegar to the meat sauce for depth.

Enjoy your Million Dollar Lasagna!

The Best Texas Toast Sloppy Recipe

 

Ingredients:

• – 1 lb lean ground beef
• – 2.5 cups chopped onion
• – 1/2 tsp garlic powder
• – 3/4 cup ketchup
• – 2 tsp tomato paste
• – 1/2 tsp Worcestershire sauce
• – 2.5 tsp brown sugar
• – Salt & pepper to taste
• – 4 pieces Green Mill Texas Toast
• – 1 oz shredded cheddar cheese

Instructions:

Preheat your oven to 375°F.

In a skillet over medium heat, brown the ground beef and chopped onion. Drain any excess fat.

Add ketchup, tomato paste, Worcestershire sauce, brown sugar, salt, and pepper to the skillet. Stir well to combine.

Cook the mixture over medium heat until it thickens to your desired consistency.

While the mixture is cooking, place the Green Mill Texas Toast in the preheated oven.

Bake the toast for 5 to 6 minutes, or until it is golden brown.

Once the toast is ready, spoon the Sloppy Joe mixture onto each piece of toast.

Top each piece with 1/4 oz of shredded cheddar cheese. Serve immediately and

Enjoy!

Skillet dish with chicken noodles and vegetables

 

Ingredients:

• 10 ounces of pasta made from eggs.
• 
  
• 2 tablespoons of butter without salt
• 
  
• 1 chopped onion
• 
  
• 3 pieces of minced garlic
• 
  
• 2 teaspoons of Italian seasoning
• 
  
• 1 and a half cups of frozen peas and carrots that have been defrosted.
• 
  
• 2 tablespoons of regular flour
• 
  
• 1 cup of chicken stock
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• 1 cup of thick cream
• 
  
• 1 and a half cups of cooked chicken breast, chopped into small pieces.
• 
  
• Add salt and pepper according to your preference.

Instructions:

Cook the noodles until they are firm but not hard, following the instructions on the package.

In a big frying pan, melt the butter on medium-high heat. Add chopped onion, minced garlic, Italian herbs, peas, and carrots. Add salt and pepper.

Cook for around 3 minutes until the onions are tender and see-through. Mix the flour until it is well blended.

Add chicken broth and heavy cream to the pot and heat until boiling. Lower the heat. Stir from time to time until it thickens, for about 5 minutes.

Remove the water from the pasta and put it in the pan with the chicken. Sprinkle more salt and pepper to your liking and serve hot. Have fun!

Enjoy!

Cheesy Beef Pizza Casserole

 

Ingredients

For the Beef Mixture:

• 1 lb ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups marinara or pizza sauce
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper, to taste

For the Casserole:

• 12 lasagna noodles or any pasta of your choice (cooked and drained)
• 2 cups shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 cup ricotta or cottage cheese
• 1/4 cup fresh parsley, chopped (optional for garnish)

Instructions

Preheat the Oven:

Preheat your oven to 375°F (190°C).

Prepare the Beef Mixture:

Heat a skillet over medium heat and brown the ground beef. Drain excess fat.

Add diced onion and minced garlic, cooking until fragrant.

Stir in marinara sauce, oregano, red pepper flakes, salt, and pepper. Simmer for 5 minutes.

Assemble the Casserole:

In a greased 9×13-inch baking dish, spread a thin layer of the beef mixture.

Add a layer of cooked lasagna noodles or pasta.

Spread ricotta or cottage cheese evenly over the noodles.

Sprinkle with mozzarella, cheddar, and Parmesan cheese.

Repeat the layers until all ingredients are used, finishing with a generous layer of cheese on top.

Bake:

Cover with foil and bake for 25–30 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the cheese is bubbly and golden.

Serve:

Garnish with fresh parsley if desired and serve warm.

Variations and Tips:

Add Veggies: Include bell peppers, mushrooms, or spinach for a veggie-packed twist.

Meat Options: Substitute ground beef with Italian sausage or pepperoni for a more traditional pizza flavor.

Spice It Up: Increase red pepper flakes or add jalapeños for extra heat.

Cheese Choices: Try gouda or provolone for unique flavor variations.

Gluten-Free Option: Use gluten-free pasta and marinara sauce.

For added texture, broil the casserole for a few minutes to create a crispy, golden top.

Storage and Reheating:

Refrigeration: Let the casserole cool completely, then transfer leftovers to an airtight container. Store in the fridge for up to 3–4 days. Reheat in the oven at 350°F (175°C) for 15–20 minutes or microwave individual portions.

Freezing: Cool completely and wrap tightly in plastic wrap and aluminum foil or store in a freezer-safe container. Freeze for up to 3 months. Reheat from frozen at 350°F (175°C) for 45–60 minutes or thaw overnight in the fridge for faster reheating.

With its rich layers and customizable ingredients, this casserole will quickly become a household favorite!

Sugar-Coated Yeast Dough Pastry

 

These fluffy, sweet pastries are made with a soft yeast dough, layered with sugar to create a lightly caramelized and delicate treat. Perfect for breakfast or a snack with coffee or tea!

• Preparation Time:
• Prep Time: 20 minutes
• Resting Time: 40 minutes (total)
• Bake Time: 18-20 minutes
• Total Time: 1 hour 20 minutes

Ingredients:

• Dry yeast: 1.5 tsp
• Sugar: 1 tbsp (for activating yeast) + extra for sprinkling layers
• Milk: 60 ml (¼ cup, lukewarm)
• Eggs: 2
• Butter: 150 g (5.3 oz), melted
• Vanilla sugar: 8 g (1 tbsp)
• Salt: to taste
• Flour: ~350 g (2⅓ cups)
• White or cane sugar: for sprinkling layers

Directions:

Activate the Yeast:

In a small bowl, mix the dry yeast, 1 tbsp sugar, and lukewarm milk.

Stir well and let it sit for 10 minutes until the yeast activates and becomes frothy.

Prepare the Dough:

In a large mixing bowl, whisk the eggs, melted butter, vanilla sugar, and a pinch of salt.

Pour in the activated yeast mixture and stir until combined.

Gradually add the flour, mixing well until a soft, pliable dough forms.

Rest the Dough:

Cover the dough with a kitchen towel and let it rest in a warm place for 30 minutes, allowing it to rise.

Roll and Layer with Sugar:

Once the dough has risen, roll it out into a large flat layer on a lightly floured surface.

Sprinkle half of the dough layer with sugar.

Fold the dough in half and roll it out again.

Repeat this process two more times: sprinkle sugar on half the dough, fold it in half, and roll it out.

Cut the Dough:

Once the dough has been folded and rolled multiple times, sprinkle the entire surface with sugar (white or cane).

Divide the dough into small pieces using a knife or pastry cutter.

Bake:

Place the dough pieces on a baking tray lined with parchment paper.

Bake in a preheated oven at 180°C (350°F) for approximately 18 minutes, or until the pastries are golden brown and lightly caramelized.

Cool and Serve:

Allow the pastries tocool slightly before serving. They can be enjoyed warm or at room temperature

Frequently Asked Questions (FAQ):

Can I use fresh yeast instead of dry yeast? Yes, you can substitute dry yeast with fresh yeast. Use about 15 g of fresh yeast for this recipe.

What type of sugar works best for sprinkling? Both white granulated sugar and cane sugar work well. You can also experiment with brown sugar for a deeper caramel flavor.

Can I add cinnamon or other spices? Absolutely! You can add cinnamon, cardamom, or nutmeg to the sugar layers for added flavor.

Can I use whole wheat flour? You can substitute part of the all-purpose flour with whole wheat flour, but the texture may become denser.

Can I make the dough ahead of time? Yes, you can prepare the dough in advance and refrigerate it overnight. Let it come to room temperature before rolling it out.

What can I serve with these pastries? These are great on their own but also pair well with fruit preserves, whipped cream, or honey.

How do I prevent the pastries from becoming too dry? Be careful not to overbake the pastries. Check them at the 15-minute mark to see if they are golden and cooked through.

Can I make these pastries vegan? You can substitute the eggs and butter with plant-based alternatives like flax eggs and vegan butter.

Can I add fillings to the dough? Yes, you can add a filling like chocolate, cinnamon, or even jam between the layers for an extra treat.

Can I freeze the dough? Yes, you can freeze the dough after rolling it out and dividing it into pieces. Thaw it in the refrigerator before baking.