When everyone took a bite of this casserole, they couldn’t stop eating it

When the allure of hearty Polish flavors intertwines with the comforting embrace of a classic casserole, we find ourselves in the delightful presence of the Polish Pasta Casserole. An ensemble of creamy, savory, and crunchy elements that promises a delightful experience in every bite. For those desiring to captivate their family and guests with a dish that resounds with both comfort and a rich blend of tastes, this recipe is your ticket to a memorable meal.

A Memory from Poland
My initial encounter with this dish unfolded in Poland, as my aunt gracefully placed it before us for dinner. The convergence of the creamy sauce, rich sausage, and a delightfully crunchy topping left an indelible mark on my culinary memory. A recipe, I knew, that deserved a cherished spot in my own kitchen.

Savoring a Polish Classic: Pasta Casserole
Ingredients:
1.5 lbs smoked Polish sausage or kielbasa, sliced

4 cups penne pasta

2 tablespoons butter

2 tablespoons flour

2.5 cups milk

1 cup sour cream

2 tablespoons Dijon mustard

1 teaspoon garlic powder

16 ounces sauerkraut (1 jar), washed and thoroughly drained

3 cups Swiss cheese, grated and divided

Salt and pepper, to taste

Instructions:

Pasta Preparation: Cook pasta as per package instructions until al dente. Drain and set aside.

Sauce Creation: Melt butter in a large saucepan over medium heat, add flour and stir for 1-2 minutes until a light golden hue appears. Gradually whisk in milk, continuing to stir until sauce thickens. Remove from heat and incorporate sour cream, Dijon mustard, and garlic powder.

Oven Preheating: Set your oven to 375°F (190°C).

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Easy Creamy Corn Casserole

Can You Make Corn Casserole Ahead of Time?
Yes! You can make corn casserole up to two days in advance. Cover the cooled casserole tightly with storage wrap and store in the refrigerator. Reheat in an oven preheated to 300 degrees F for 10-20 minutes (or until warmed through).

Can You Freeze Corn Casserole?
Yes, you can freeze corn casserole for up to three months. Wrap the casserole in a layer of storage wrap, then in a layer of aluminum foil. Thaw in the refrigerator, then reheat in the oven or microwave.

Ingredients
1 (15 ounce) can whole kernel corn, drained
1 (14.75 ounce) can creamed corn
1 (8.5 ounce) package dry cornbread mix
1 cup sour cream
½ cup butter, melted
2 eggs, beaten
How To Make Easy Creamy Corn Casserole :

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Crispy Fried Chicken

Chicken Wings, Mac and Cheese Bites and Fries

This is by far the absolute BEST recipe for fried chicken I have ever made, and eaten! If you follow the recipe, the breading is definitely KFC comparable, however….as a previous reviewer mentioned……the addition of oregano might help. The only thing I did different was add a few more seasonings in the flour mixture—- paprika, Goya seasoning, some lemon pepper, and some garlic/herb poultry seasoning. I feel bad for Jennifer, because obviously she did something wrong and missed out on the best fried chicken ever! I will NEVER make fried chicken any other way…… this recipe is delectable! (I didn’t have a deep fryer, so I used a regular 12 inch frying pan, and it turned out wonderful)

INGREDIENTS:
1 kilo of chicken thighs (or any part you like)
1 kilo of flour
1 kilo of breadcrumbs
5 eggs
salt and pepper
oil (for frying)

Methods :

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This dish never fails to win over the crowd at every event

A CASSEROLE with Crack Chicken Sliders

Things needed:

2 and a half cups of cooked and shredded breast of chicken

Hawaiian Rolls, 12 count, one package

Two 8-oz tubs of softened cream cheese

One 12-oz package of crumbled, cooked bacon

Two and a half cups of crumbled cheddar cheese

six tablespoons of salty sweet cream butter that has melted

Parmesan cheese, grated, 2 teaspoons

1/4 cup of green onions, thinly sliced

For garnish, you may add 2 tablespoons of optionally chopped fresh chives.

dried ranch dressing mix, one ounce package

2 dustings of onion powder

100 milligrams of black pepper, freshly ground

Instructions:

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Crab Rangoon Egg Rolls

As an appetiser, crab rangoon is among my favorites. Both the perfectly fried outside and the creamy filling are my favorites. Because of this, I opted to create egg rolls as an alternative, which are better for you.

They were just perfect!

Rolls of Crab Rangoon with Eggs
a teaspoon of garlic powder
crab flesh, cooked and flaked, half a pound
1/4 teaspoon of onion powder.
16 ounces of softened cream cheese
1-2 tablespoons of chopped green onions for three. Sauce made with Worcestershire pepper
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As soon as this recipe caught my eye, I was certain I had to try it. And let me tell you, it did not disappoint. Absolutely delicious!

Put this recipe on paper.
Amish Hamburger Steaks, ensconced in a web of heritage and good flavor, are emblematic of the distinct allure of Amish cooking. The utilization of healthy, locally sourced products cooked using traditional methods is central to the Amish diet and cooking style, and this meal is a representation of that. Its rich taste and juicy flesh have won it a permanent spot in family recipes and hearts throughout the years. This recipe stands out because it adds a modern spin to an old favorite.
Traditional and time-honored cooking methods of the Amish community in the US are where Amish Hamburger Steaks got their start. Tender and juicy texture is achieved by combining ground beef with crumbled saltine crackers and milk. Layers of rich flavor are imparted by adding Italian herbs, onion powder, and garlic powder.
PAID LISTING

But the onions are the show-stopper here; they caramelize during cooking, releasing their inherent sweetness and enhancing the surrounding gravy with their divine aroma. The combination of the nicely browned hamburger steaks with the creamy onion soup sauce creates a taste symphony that will transport you to the comforting heart of Amish country as it dances on your palette.
German Hamburger Steaks with Onions and Gravy – an Amish Recipe

Substitute 2 pounds of ground beef
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Garlic always fresh and intact for 1 year: only cooks know this trick in the kitchen

Garlic is an indispensable ally in the kitchen, especially during winter months when its health-boosting properties become crucial for warding off seasonal flu. Its importance transcends culinary uses, extending to overall well-being. The challenge, however, lies in preserving its freshness. Fortunately, there’s a lesser-known kitchen trick that allows you to keep garlic in pristine condition for at least a year. Let’s delve into this method, embraced by experienced cooks for ensuring garlic remains intact and ready for use.
Preserving Garlic: The Method
This technique involves a few simple steps and accessible ingredients, guaranteeing that your garlic stays fresh without spoiling.
What You’ll Need:
Half a kilo of garlic cloves
Lukewarm water
Two tablespoons of coarse salt (approximately 30 grams)
Apple cider vinegar or wine vinegar
A slice of lemon
A sterilized glass jar
Steps to Preserve Garlic:
Soak the Garlic: Begin by soaking the garlic cloves in lukewarm water for about an hour. This softens the skins, making them easier to peel.

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Crockpot Mac and Cheese

Crockpot Mac and Cheese is the ultimate comfort food. Creamy, cheesy, and incredibly easy to make, this slow cooker recipe ensures that you’ll have a rich and satisfying mac and cheese ready to enjoy with minimal effort.

Ingredients:

16 ounces (1 pound) elbow macaroni
4 cups shredded sharp cheddar cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup unsalted butter, cut into small pieces
4 cups whole milk
12 ounces evaporated milk
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon onion powder

Instructions:

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Rolls of Fluffy Potato for Dinner

1/4 cup melted unsalted butter
1/2 cup of sugar
two medium potatoes (equivalent to one cup of mashed potatoes)
0.5 ounces of hot milk
two and a quarter tablespoons of active dry yeast, one package
Four cups all-purpose flour
1/4 teaspoon of salt
For the egg wash, beat one big egg.

GETTING READY:
Wake Up the Yeast: In a big basin, combine the yeast, sugar, melted butter, and warm milk. Activate the yeast by letting it rest for 5 to 10 minutes, or until you see foam.

Potatoes Should Be Incorporated: Mash some potatoes and stir them into the yeast mixture.

Gather Flour and Salt: While stirring, slowly incorporate the flour and salt into the mixture until a dough is formed.

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Fantastic! Everyone loved this one, especially the topping!

French Onion Pork Chops are a delectable meal that elegantly combines the comforting tastes of French onion soup with the juicy texture of pork chops. This meal has become a classic in French cuisine and a treasured favorite in many families, thanks to its rich and savory flavor that comes from French culinary traditions.
The simple onion, a plentiful and basic element in Roman cuisine, is celebrated in French onion soup, a dish with a tangled history that dates back to that period. This creative take on the classic soup takes it to the next level by adding succulent pork chops.
To round up your dinner, this dish works wonderfully with a variety of sides. Roasted veggies, such as carrots or Brussels sprouts, bring a burst of color and contrast in texture to the dish, and traditional mashed potatoes are the perfect side dish to mop up the onion gravy. If you’re looking for something lighter, try a refreshing green salad with a tangy vinaigrette.
Ingredients for French Onion Pork Chops: 1-1/2 pounds of plump, boneless pork chops

a single 1-oz serving of Lipton’s French Onion Dip

twelve ounces of sour cream

6 oz of fried onions that are crunchy

Instructions:

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