Souki Tech, Cite 1er November 54 Medea, Berrouaghia (2026)

06/08/2024

Classic Chicken Noodle Casserole

Ingredients:

1 pound egg noodles
2-3 cups cooked chicken, cubed
1 (14 oz.) can cream of chicken soup
1 (10.75 oz.) can condensed cream of mushroom soup
1 (16 oz.) bag frozen peas and carrots
¾ cup heavy cream
⅔ cup Parmesan cheese, grated
½ cup cheddar cheese, grated
⅓ cup seasoned Italian breadcrumbs
2 tablespoons unsalted butter, melted
1 teaspoon garlic salt
Kosher salt and freshly ground black pepper, to taste
Preparation:

Preheat oven to 375ºF.
Bring a large pot of salted water to a boil and cook egg noodles according to package directions, or until al dente. Drain and set aside.
In a large bowl, combine cream of chicken soup, cream of mushroom soup, and heavy cream. Stir until well mixed.
Add frozen peas and carrots, cheddar cheese, cubed chicken, and egg noodles to the bowl. Season with garlic salt and pepper. Mix well.
Pour the mixture into a large casserole dish and lightly tap it against the counter to remove air bubbles and smooth it out.
In a separate bowl, toss together breadcrumbs, Parmesan cheese, and melted butter. Sprinkle evenly over the top of the casserole.
Place the baking dish in the oven and bake for 30-35 minutes, or until vegetables are tender and the sauce is bubbly.
Remove from the oven and let cool for 5 minutes. Transfer to serving bowls and garnish with additional cheese if desired.
Prep Time: 15 minutes | Cook Time: 30-35 minutes | Total Time: 50 minutes | Kcal: 400 kcal per serving | Servings: 6

06/08/2024

The Best Banana Pudding Ever
Ingredients
2 boxes Vanilla Wafers
6 to 8 bananas, sliced
2 cups milk
1 (5 oz.) box French Vanilla pudding
1 (8 oz.) package cream cheese
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Instructions
Line the bottom of a 13×9 inch inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.
Fold the whipped topping into the cream cheese mixture.
Add the cream cheese mixture to the pudding mixture and stir until well blended.
Pour the mixture over the cookies and bananas and cover with the remaining cookies.
Refrigerate until ready to serve!

06/08/2024

Chocolate Chip Cookie Layered Pudding
Dessert has layers of chocolate chip cookie dough, cream cheese, instant pudding, and Cool Whip. Perfect almost no bake dessert for summertime.
Ingredients
1 tube (16.5 oz) refrigerated chocolate chip cookie dough
1 bar (8 oz) cream cheese, softened
1 cup powdered sugar
2 cartons (8 oz each) Cool Whip divided
3 cups half and half milk
1 small box (3.4 oz) chocolate instant pudding mix
1 small box (3.4 oz) vanilla instant pudding mix
miniature chocolate chips or chopped Chips Ahoy cookies optional for garnish
Instructions
Let the tube of cookie dough stand at room temperature for 5-10 minutes to soften so it's easier to press into pan.
Heat oven to 350° F. degrees.
Lightly spray a 9x13 baking pan with cooking spray.
Press chocolate chip cookie dough into the bottom of the baking dish. It's easier if you cut the tube of cookie dough into 12 slices and then lay the slices in the pan, and then press them together to form the 1st layer.
Cook for 15-17 minutes and let cool completely.
In a mixing bowl beat together the cream cheese and powdered sugar until blended. Add in 1 carton of Cool Whip and mix together until blended. Spread onto the cooked and cooled cookie layer.
In a mixing bowl, add both pudding mixes and the half and half milk. Whisk together for several minutes until combined and starts to thicken. Let it sit for 5 minutes until it's very thick. Spread over the cream cheese layer.
Spread the other container of Cool Whip on top for the 4th layer. You don't have to use all of it. Use however much you want.
Cover with saran wrap and let refrigerate for at least 8 hours before serving.
Before serving, sprinkle the top with miniature chocolate chips or chopped Chips Ahoy cookies.
Cut into squares and serve.

06/08/2024

Shirley Temple Cake
Ingredients:
For the Cake:
1 1/2 cups butter (softened)
3 cups granulated sugar
5 large eggs
3 cups all-purpose flour
2 teaspoons lemon extract
3/4 cup 7up
10 ounces maraschino cherries (drained and juice reserved)
For the Glaze:
2 cups powdered sugar
1 teaspoon lemon extract
3-4 Tablespoons milk
Instructions:
Preheat the oven to 325 degrees.
In large bowl mix together your butter (1 1/2 cups or 3 sticks) and sugar until light and fluffy.
Add in your eggs and continue to mix until blended.
Add in your flour and mix again until smooth.
Pour in your lemon extract and 7up and beat to combine.
Fold in your cherries.
Grease a bundt pan with shortening, then dust it with flour.
Spread the batter into a greased & floured bundt pan and bake for 1 1/2 hours or until center is set.
Allow the cake to cool for 10-15 minutes in the pan.
Turn the cake onto serving dish and let cool slightly and then using a skewer poke holes all over the top of the cake and pour your reserved cherry juice slowly over the top making sure the juice gets soaked up. It’s ok for it to seep to the bottom to soak as well.
Let cool completely.
Meanwhile mix together your glaze ingredients and drizzle over the top of your cake.
Top with more cherries if desired.

06/08/2024

Blackberry Dumplings
Ingredients
1 Quart Fresh or frozen blackberries, rinsed.
1 Cup Water
1 Cup Sugar
1/2 tsp Salt
1/2 tsp Lemon extract
Dumplings
1 1/2 Cups Flour
2 tsp Baking powder
1 Tbsp Sugar
1/4 tsp Salt
1/4 tsp Nutmeg
2/3 Cup Milk
Directions
Mix berries, water, 1 cup sugar, 1/4 tsp. Salt, and lemon in large, wide saucepan. Bring to a boil. Reduce heat and simmer 5 minutes.
For Dumplings: combine flour, 1 Tbsp. Sugar, baking powder, 1/4 tsp. Salt, nutmeg, and milk. Stir until mixed. Drop by Tbsp into berry mixture. Cover tightly and simmer 15 minutes.
Serve hot with vanilla ice cream or fresh whipped cream.

06/08/2024

Sunshine Lemon Cream Cheese Squares
Ingredients:
2 (8 oz.) packages cream cheese, room temperature
2 (8 oz.) packages refrigerated crescent roll dough, divided
1 large lemon, zested and juiced, divided
1/2 cup sugar, plus 3 tablespoons, divided
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Preparation:
Preheat Oven:
Preheat your oven to 350º F (175º C) and lightly grease a 9x13-inch baking dish with butter or non-stick spray.
Prepare Bottom Crust:
Unroll one can of crescent roll dough and place it in the greased baking dish.
Carefully pinch the seams together to seal and press the dough into the edges of the dish.
Make Cream Cheese Filling:
In a large bowl or using a mixer, beat the cream cheese for 1-2 minutes until fluffy.
Add 1/2 cup sugar, all of the lemon juice, 3/4 of the lemon zest, and vanilla extract to the cream cheese. Mix until smooth.
Assemble:
Pour the cream cheese mixture over the bottom crust in the baking dish.
Unroll the second can of crescent roll dough and gently place it over the lemon cream cheese filling. Pinch the seams together again and stretch the dough to the edges of the baking dish.
Top with Lemon Butter:
In a small bowl, whisk together the melted butter with the remaining 3 tablespoons of sugar and the remaining lemon zest.
Brush the melted butter mixture over the top layer of dough until it is coated.
Bake:
Place the baking dish in the oven and bake for 25-30 minutes, or until the top is golden brown and cooked through.
Remove from the oven and let cool for at least 20 minutes before slicing and serving.
Enjoy your Sunshine Lemon Cream Cheese Squares! These tangy, sweet treats are perfect for any occasion.

06/08/2024

Mushroom Grilled Cheese Sandwich recipe 😋👌
INGREDIENTS :
1 tablespoon butter
1 tablespoon olive oil
1 small onion, sliced
8 ounces cremini mushrooms, sliced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
1/4 cup white wine or broth
salt and pepper to taste
1 tablespoon parsley, chopped
1/2 teaspoon truffle oil (optional)
1 cup fontina or gruyere, shredded
1/4 cup parmigiano reggiano, grated
4 slices bread
2 tablespoon butter
Preparation:
-Melt the butter and heat the oil in a pan over medium heat.
-Add the onion and saute until tender, about 5-7 minutes.
-Add the garlic and thyme and saute until fragrant, about a minute.
-Add the cremini mushrooms and saute until the start to caramelized and turn golden brown, about 10-15 minutes.
-Add the wine, deglaze the pan and cook until most of the liquid has evaporated, about 2-3 minutes.
-Season with salt and pepper, add the parsley and remove from heat and let cool a bit.
-Mix the cheese into the mushrooms.
-Butter one side of each slice of bread and place 2 in the pan buttered side down.
-Top each with 1/2 of the mushroom mixture and finally the remaining slices of bread with the buttered side up.
-Grill until the cheese has melted and the bread is golden brown, about 2-4 minutes per side

06/08/2024

Twice Baked Potato Casserole With Bacon 😋😋
Ingredients
2 large baking potatoes
½ pound lean bacon
¾ cup shredded mild Cheddar cheese
½ cup sour cream
¼ cup milk
2 tablespoons unsalted butter, melted
1 teaspoon dried chives
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
¾ cup shredded mild Cheddar cheese
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch casserole dish.
Poke a few holes into each potato using a toothpick.
Bake potatoes in the preheated oven until fully cooked, about 1 hour. Cool for about 15 minutes.
Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
Cut a thin slice from one side of each potato; carefully scoop out the flesh and transfer to a bowl. Discard skins. Mix 3/4 cup Cheddar cheese, sour cream, milk, butter, chives, salt, black pepper, and garlic powder with potatoes. Spread potato mixture into the prepared casserole dish; top with 3/4 cup Cheddar cheese and crumbled bacon.
Bake in the preheated oven until just bubbling, 10 to 15 minutes. Cool for at least 5 minutes before serving.

06/08/2024

🥓🍅 BLT Macaroni Salad 🍅🥓
Ingredients:
8 oz elbow macaroni
6 slices bacon, cooked crispy and crumbled
1 cup cherry tomatoes, halved
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon honey
Salt and black pepper to taste
2 cups chopped lettuce
2 green onions, thinly sliced
1/4 cup chopped fresh parsley
Directions:
Cook the elbow macaroni according to the package instructions until al dente. Drain and rinse under cold water. Set aside to cool.
In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, honey, salt, and black pepper to make the dressing.
Add the cooked and cooled macaroni, crumbled bacon, halved cherry tomatoes, chopped lettuce, sliced green onions, and chopped fresh parsley to the bowl with the dressing.
Toss everything together until well coated with the dressing.
Cover the bowl and refrigerate the BLT macaroni salad for at least 1 hour before serving to allow the flavors to meld.
Serve chilled and enjoy!
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes (+ chilling time) | Servings: 6 | Kcal: 320 per serving
Tips:
You can customize this salad by adding other ingredients such as diced avocado, shredded cheese, or chopped hard-boiled eggs.
For a lighter version, you can use Greek yogurt instead of mayonnaise and sour cream.
Make sure to cook the bacon until crispy for the best texture and flavor in the salad.

06/08/2024

**I NEED 1000 PEOPLE TO SAY (YUMMY) SO I CAN ADD THEIR NAMES TO THE ACTIVE MEMBER LIST **
Smothered Green Beans with Potatoes is almost done! One of my favorite wallet friendly meals!
Ingredients
4 slices thick-cut hickory-smoked bacon, chopped (I used smoked sausage)
½ cup sliced yellow onion
2 teaspoons minced garlic
4 cups low-sodium beef broth
1½ pounds fresh green beans, cut into 2-inch pieces
1 tablespoon hot sauce
½ teaspoon kosher salt
¼ teaspoon crushed red pepper
⅛ teaspoon ground black pepper
4 medium red potatoes, quartered
Garnish: ground black pepper
Instructions
In a medium Dutch oven, cook bacon over medium heat until crisp, about 10 minutes. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in pot.
In same pot, cook onion and garlic over medium heat, stirring frequently, until softened, about 2 minutes. Add bacon, broth, green beans, hot sauce, salt, and peppers. Bring to a boil; reduce heat to medium-low, cover and simmer, stirring occasionally, until green beans are tender and wilted, about 45 minutes. Increase heat to medium; add potatoes, and cook, uncovered, until potatoes are tender, about 25 minutes. Garnish with black pepper, if desired.
Disclosure: I added a few whole canned tomatoes
Recipe~Louisiana Cookin

06/08/2024

OLD FASHIONED GOULASH - OMG😱 DON'T LOSE THIS😋

This recipe is completely different from the rest of the world. It is a hearty beefy macaroni dish with lots of tomatoes. Depending on the part of the United States that you grew up in this also goes by the name Chop Suey or Slumgullion.

It tastes INCREDIBLE, no pun intended. Its very easy to throw together and it is wonder with a side of cornbread or biscuits!

Ingredients

1/2 lb macaroni

1 1/2 lbs ground beef

1 large onion, diced

garlic salt, pepper, chili powder, & hot sauce to taste

2 (14.5 oz) cans whole stewed tomatoes, undrained

2 tablespoons ketchup

Tomato juice as needed

INSTRUCTIONS

Cook the macaroni to al dente according to package directions. While it’s cooking, brown the ground beef and onion together in an extra-large skillet or in a dutch oven.

Drain and season with spices to taste. In a large bowl, mash tomatoes with potato masher and add to beef along with the ketchup. Drain macaroni and add to the beef mixture, stirring well. Taste and add additional seasoning as needed.

I didn’t need to add any tomato juice to mine, but if you like yours very juicy you can add as much tomato juice as you like. Phyllis adds it to her leftovers, which I would also recommend, because the noodles tend to soak up all the juice with time.

Enjoy!

06/08/2024

𝗢𝗡𝗟𝗬 𝗔𝗖𝗧𝗜𝗩𝗘 𝗠𝗘𝗠𝗕𝗘𝗥𝗦 𝗪𝗜𝗟𝗟 𝗦𝗔𝗬 𝗬𝗨𝗠𝗠𝗬 𝗢𝗡 𝗧𝗛𝗜𝗦 𝗢𝗡𝗘 😍
Slow Cooker Pot Roast

Ingredients:
3 lb chuck post
3 lbs quartered russet potatoes or baby potatoes
2 lbs quartered peeled carrots
1 tsp onion powder (or 1 sliced onion)
3 teaspoons minced garlic (optional)
½ cup prepared horseradish (do not use the sauce version)
4 cups beef stock
Oil
For the gravy:
2 tbsp flour
2 tbsp butter
2 cups slow cooker cooking liquid

Directions:
1. Heat the searing oil in a pan over medium-high heat. Season the chuck roast with salt and pepper. Sear the meat on all sides until browned.
2. Place the potatoes and carrots in the slow cooker. Season.
3. Add the seared chuck roast on top of the vegetables. If using onion powder, sprinkle it over the roast. Alternatively, add sliced onions and minced garlic.
4. Spread the prepared horseradish over the top of the roast.
5. Pour the beef stock into the slow cooker but around the meat, so horseradish isn’t disturbed.
6. Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the meat is tender and easily shreddable.
For the gravy:
1. Once the pot roast is done, remove the meat and vegetables from the slow cooker and set aside.
2. In a saucepan, melt the butter over medium heat. Stir in the flour to make a roux.
3. Slowly add 2 cups of the cooking liquid from the slow cooker (make sure this is strained from slow cooker) to the roux while whisking continuously.
4. Cook the gravy until it thickens to your desired consistency.
5. Serve the pot roast with the vegetables and drizzle the gravy on top.
Enjoy

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