Angel Beef Casserole

 Delicious Angel Beef Casserole .

Ingredients:

1 lb ground beef

8 oz angel hair pasta

1 small onion, finely chopped

2 cloves garlic, minced

1 cup sour cream

1 can (10.5 oz) cream of mushroom soup

1/2 cup grated Parmesan cheese

1 1/2 cups shredded mozzarella cheese

2 tablespoons olive oil

1 teaspoon dried basil

1/2 teaspoon black pepper

1/2 teaspoon salt

1/4 teaspoon crushed red pepper flakes (optional)

Fresh parsley, chopped (for garnish)

Directions:

Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.

Cook angel hair pasta according to package directions. Drain and set aside.

In a skillet over medium heat, heat olive oil. Add onion and garlic, sauté for 2–3 minutes.

Add ground beef and cook until browned. Season with salt, pepper, basil, and red pepper flakes. Drain excess fat.

In a large bowl, combine sour cream, cream of mushroom soup, and Parmesan cheese. Mix well.

Add the cooked pasta and beef mixture into the bowl and stir to coat evenly.

Pour the mixture into the prepared baking dish. Top with mozzarella cheese.

Bake for 25–30 minutes or until bubbly and golden on top.

Garnish with fresh parsley before serving.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: 460 kcal | Servings: 6 servings

Creamy Garlic Chicken & Mushroom Skillet Delight .

 Creamy Garlic Chicken & Mushroom Skillet Delight .

Ingredients:

2 tablespoons olive oil

2 boneless, skinless chicken breasts, sliced thinly

Salt and black pepper to taste

3 cloves garlic, minced

8 oz cremini or white mushrooms, sliced

1/2 teaspoon dried thyme

1/2 cup chicken broth

1/3 cup heavy cream

1 tablespoon grated Parmesan cheese

1 tablespoon chopped parsley (optional)

Directions:

Heat olive oil in a large skillet over medium-high heat.

Season the chicken slices with salt and pepper. Add to the skillet and cook for 5-6 minutes, until golden and cooked through. Remove from skillet and set aside.

In the same skillet, add the garlic and mushrooms. Sauté for 3-4 minutes, until mushrooms are golden and tender.

Stir in thyme, then pour in chicken broth to deglaze the pan. Let simmer for 2 minutes.

Reduce heat to low, stir in the heavy cream and Parmesan. Let it thicken for 1-2 minutes.

Return the cooked chicken to the skillet. Stir to coat in the creamy sauce and cook another minute until heated through.

Sprinkle with parsley before serving, if desired.

Prep Time: 5 minutes | Cooking Time: 10 minutes | Total Time: 15 minutes

Kcal: 320 kcal | Servings: 2 servings

Enjoy

  

𝐓𝐎 𝐂𝐎𝐍𝐓𝐈𝐍𝐔𝐄 𝐑𝐄𝐂𝐄𝐈𝐕𝐈𝐍𝐆 𝐌𝐘 𝐑𝐄𝐂𝐈𝐏𝐄𝐒 𝐓𝐘𝐏𝐄 "𝐘𝐄𝐒"

Mushroom & Caramelized Onion Soup with Cheesy Toasties and Bacon

This rich and savory Mushroom & Caramelized Onion Soup is bursting with earthy mushroom flavors, sweet caramelized onions, and a hint of smokiness from crispy bacon. Served with gooey cheesy toasties, it's a cozy, comforting meal ideal for chilly days.

Ingredients:

For the Soup:

2 tbsp butter

1 tbsp olive oil

4 slices bacon, chopped

2 large onions, thinly sliced

3 cloves garlic, minced

1 lb (450g) mushrooms (mix of button, cremini, or shiitake), sliced

1/2 cup dry white wine (optional, for depth)

4 cups beef or vegetable broth

1 tbsp fresh thyme leaves (or 1 tsp dried thyme)

Salt and pepper, to taste

1/4 cup heavy cream (optional, for added creaminess)

For the Cheesy Toasties:

4 slices crusty bread (like baguette or sourdough)

1 cup shredded Gruyère, Swiss, or sharp cheddar cheese

2 tbsp butt

Instructions:

Cook the Bacon:

In a large pot or Dutch oven, cook the chopped bacon over medium heat

Irish Stew Recipe

 Irish Stew Recipe

Ingredients:

1 kg (2.2 lb) lamb shoulder, cut into chunks

2 tbsp plain flour

Salt and black pepper, to taste

2 tbsp vegetable oil

1 large onion, chopped

3 carrots, peeled and sliced

2 parsnips, peeled and sliced

4 potatoes, peeled and chopped

3 cups beef or lamb stock

2 bay leaves

2 tbsp chopped fresh parsley (optional)

Instructions:

Toss lamb pieces in flour, salt, and pepper until well coated.

Heat oil in a large pot over medium-high heat. Brown the lamb in batches, then set aside.

In the same pot, add onions and cook until softened.

Return lamb to the pot and add carrots, parsnips, and potatoes.

Pour in the stock and add bay leaves. Bring to a boil.

Reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until lamb and vegetables are tender.

Season to taste and sprinkle with parsley before serving if desire

𝐏𝐋𝐄𝐀𝐒𝐄 𝐒.𝐀.𝐘 𝐒𝟎𝐌𝐄𝐓𝐇𝐥𝐍𝐆 , 𝐥𝐓 𝐇𝐄𝐋𝐏𝐒 𝐘𝟎𝐔 𝐂𝟎𝐍𝐓𝐥𝐍𝐔𝐄 𝐒𝐄𝐄𝐥𝐍𝐆 𝐌𝐘 𝐏𝟎𝐒𝐓𝐒! 𝐓𝐇𝐀𝐍𝐊 𝐘𝟎𝐔!

Creamy Shrimp and Crab Spinach Dip

Ingredients:

For the Dip:

1/2 pound cooked shrimp, chopped

1/2 pound lump crab meat, picked over for shells

1 cup cooked spinach, squeezed dry and chopped

8 ounces cream cheese, softened

1/2 cup sour cream

1/2 cup mayonnaise

1 cup grated Parmesan cheese

1/2 cup shredded mozzarella cheese

2 cloves garlic, minced

1 teaspoon Old Bay seasoning

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper (optional)

For Garnish:

Additional grated Parmesan cheese

Chopped parsley or chives

Directions:

Preheat the Oven:

Preheat your oven to 375°F (190°C).

Combine Ingredients:

In a large mixing bowl, combine the cream cheese, sour cream, and mayonnaise until smooth.

Stir in Parmesan cheese, mozzarella cheese, garlic, Old Bay seasoning, salt, black pepper, and cayenne pepper.

Fold in the chopped shrimp, crab meat, and spinach until well combined.

Transfer to Baking Dish:

Spoon the mixture into

Hamburger Steaks with Onion Gravy

Ingredients:

- 1 pound ground beef (80/20 blend)

- 1/2 cup breadcrumbs

- 1/4 cup milk

- 1 small onion, finely chopped

- 1 egg

- 1 teaspoon garlic powder

- 1 teaspoon Worcestershire sauce

- Salt and pepper to taste

- 2 tablespoons olive oil

- 2 cups sliced onions (about 2 large onions)

- 2 cups beef broth

- 1 tablespoon soy sauce

- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional for thickening)

- Fresh parsley for garnish (optional)

Instructions:

1. Prepare the Hamburger Steaks:

- In a large bowl, combine the ground beef, breadcrumbs, milk, finely chopped onion, egg, garlic powder, Worcestershire sauce, salt, and pepper. Mix until just combined.

- Shape the mixture into 4 oval patties.

2. Cook the Hamburger Steaks:

- In a large skillet, heat 2 tablespoons of olive oil over medium heat.

- Add the hamburger patties to the skillet and cook for about 4-5 minutes on each side, or until browned and cooked through. Remove the patties from the skillet and set aside.

3. Make the Onion Gravy:

- In the same skillet, add the sliced onions and cook over medium heat until they are soft and caramelized, about 10-15 minutes.

- Stir in the beef broth and soy sauce, scraping up any browned bits from the bottom of the skillet.

- Bring the mixture to a simmer and let it cook for about 5 minutes.

4. Thicken the Gravy (optional):

- If you prefer a thicker gravy, stir in the cornstarch mixture and cook for an additional 2-3 minutes until the gravy thickens.

5. Combine and Serve:

- Return the hamburger steaks to the skillet, spooning the onion gravy over the top.

- Let them simmer together for a few minutes to meld the flavors.

6. Garnish and Enjoy:

- Serve the hamburger steaks hot, garnished with fresh parsley if desired.

Prep Time: 15 minutes | Cook Time: 30 minutes | Servings: 4

Savor the deliciousness of these Hamburger Steaks with Onion Gravy, a comforting meal that's sure to please everyone at the table!

Pistachio Raspberry Crunch Mousse Cake

 

Pistachio Raspberry Crunch Mousse Cake

 A dreamy dessert that’s nutty, fruity, and luxuriously creamy!  Layers of pistachio, raspberry, and crunch make every bite a celebration. Perfect for impressing guests or treating yourself! 

Ingredients:

For the Pistachio Crunch Base:

1 cup pistachios, finely chopped

1 cup white chocolate, melted

1 cup crispy rice cereal

For the Raspberry Jelly Layer:

2 cups fresh or frozen raspberries

1/4 cup sugar

1 tbsp lemon juice

2 tsp gelatin powder

2 tbsp water

For the Pistachio Mousse:

1 1/4 cups heavy cream (chilled)

1/2 cup pistachio paste

1/3 cup powdered sugar

1 tsp vanilla extract

1 tsp gelatin powder

2 tbsp water

For Garnish (optional):

Crushed pistachios

Fresh raspberries

White chocolate shavings

Instructions:

Prepare the Crunch Base ( 10 minutes):

Mix chopped pistachios, melted white chocolate, and crispy rice cereal until combined.

Press the mixture into the bottom of an 8-inch springform pan.

Chill in the fridge while preparing other layers.

Make the Raspberry Jelly ( 15 minutes + 1 hour chilling):

In a saucepan, cook raspberries, sugar, and lemon juice over medium heat for 5–7 minutes until soft.

Blend and strain to remove seeds.

Bloom gelatin in 2 tbsp water for 5 minutes, then stir into the warm raspberry mixture until dissolved.

Pour the jelly over the crunch base and refrigerate for at least 1 hour until set.

Whip Up the Pistachio Mousse ( 15 minutes + 1 hour chilling):

Bloom gelatin in 2 tbsp water for 5 minutes, then melt gently.

Whisk pistachio paste, powdered sugar, and vanilla together.

In a separate bowl, whip the cream until soft peaks form.

Fold the pistachio mix into the whipped cream, then stir in the melted gelatin.

Pour the mousse over the set raspberry layer and smooth the top.

Chill for at least 1 hour or until fully set.

Garnish and Serve ( 10 minutes):

Once set, carefully remove the cake from the springform pan.

Decorate with crushed pistachios, raspberries, and white chocolate if desired.

Slice and enjoy every creamy, crunchy, fruity bite! 

Prep Time: 30 minutes | Chilling Time: 3 hours | Total Time: 3 hours 30 minutes

Kcal: 410 kcal | Servings: 10 slices