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@nisazira92: #mialipmatte #lipmatte

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Saturday 07 November 2026 05:14:53 GMT
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#هاله_سمير #ستوريات
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EGG NOODLE CASSEROLE RECIPE -COOKING WITH BRIGHT EYES Serves 8 · Prep 15 min · Cook 35 min INGREDIENTS For the noodles: • 12 oz (340 g) wide egg noodles • 1 tablespoon kosher salt, for the pasta water For the beef sauce: • 1 tablespoon olive oil • 1 lb (450 g) ground beef • 1 small yellow onion, finely diced • 3 cloves garlic, minced • 1 can (15 oz / 425 g) tomato sauce • 1 can (14.5 oz / 410 g) diced tomatoes, drained • 1 tablespoon Worcestershire sauce • 1 teaspoon smoked paprika • 1/2 teaspoon kosher salt • 1/4 teaspoon black pepper • 1/4 teaspoon red pepper flakes, optional For the creamy layer and topping: • 1 cup (240 g) sour cream • 1 cup (225 g) small curd cottage cheese • 1/2 cup (50 g) grated Parmesan cheese • 2 cups (225 g) shredded sharp cheddar cheese, divided • 2 tablespoons chopped fresh parsley, optional INSTRUCTIONS 1. Prepare the oven and noodles — Heat the oven to 350 F and grease a 9x13-inch baking dish. Boil the egg noodles in salted water until just shy of al dente, then drain well. 2. Brown the beef — Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and onion, then cook for 6-8 minutes, breaking up the meat, until the beef is browned and the onion has softened. Drain excess fat. 3. Simmer the sauce — Stir in the garlic and cook for 30 seconds. Add the tomato sauce, drained diced tomatoes, Worcestershire sauce, smoked paprika, salt, pepper, and red pepper flakes. Simmer for 5 minutes, until slightly thickened. 4. Mix the creamy noodles — In a large bowl, stir together the sour cream, cottage cheese, Parmesan, 1 cup of cheddar, and drained noodles until evenly coated. 5. Layer the casserole — Spread half the noodle mixture in the prepared dish. Spoon over half the beef sauce. Repeat with the remaining noodles and beef sauce, then top with the remaining 1 cup cheddar. 6. Bake and rest — Bake uncovered for 25-30 minutes, until bubbling at the edges and melted on top. Rest for 10 minutes, then sprinkle with parsley if using and serve warm.
EGG NOODLE CASSEROLE RECIPE -COOKING WITH BRIGHT EYES Serves 8 · Prep 15 min · Cook 35 min INGREDIENTS For the noodles: • 12 oz (340 g) wide egg noodles • 1 tablespoon kosher salt, for the pasta water For the beef sauce: • 1 tablespoon olive oil • 1 lb (450 g) ground beef • 1 small yellow onion, finely diced • 3 cloves garlic, minced • 1 can (15 oz / 425 g) tomato sauce • 1 can (14.5 oz / 410 g) diced tomatoes, drained • 1 tablespoon Worcestershire sauce • 1 teaspoon smoked paprika • 1/2 teaspoon kosher salt • 1/4 teaspoon black pepper • 1/4 teaspoon red pepper flakes, optional For the creamy layer and topping: • 1 cup (240 g) sour cream • 1 cup (225 g) small curd cottage cheese • 1/2 cup (50 g) grated Parmesan cheese • 2 cups (225 g) shredded sharp cheddar cheese, divided • 2 tablespoons chopped fresh parsley, optional INSTRUCTIONS 1. Prepare the oven and noodles — Heat the oven to 350 F and grease a 9x13-inch baking dish. Boil the egg noodles in salted water until just shy of al dente, then drain well. 2. Brown the beef — Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and onion, then cook for 6-8 minutes, breaking up the meat, until the beef is browned and the onion has softened. Drain excess fat. 3. Simmer the sauce — Stir in the garlic and cook for 30 seconds. Add the tomato sauce, drained diced tomatoes, Worcestershire sauce, smoked paprika, salt, pepper, and red pepper flakes. Simmer for 5 minutes, until slightly thickened. 4. Mix the creamy noodles — In a large bowl, stir together the sour cream, cottage cheese, Parmesan, 1 cup of cheddar, and drained noodles until evenly coated. 5. Layer the casserole — Spread half the noodle mixture in the prepared dish. Spoon over half the beef sauce. Repeat with the remaining noodles and beef sauce, then top with the remaining 1 cup cheddar. 6. Bake and rest — Bake uncovered for 25-30 minutes, until bubbling at the edges and melted on top. Rest for 10 minutes, then sprinkle with parsley if using and serve warm.
CRANBERRY RELISH With WALNUTS RECIPE -COOKING WITH BRIGHT EYES INGREDIENTS: 12 oz cranberries 1 large navel orange stem end trimmed off 2 tbsp raw honey * 1/2 cup walnuts 1/2 tsp vanilla extract optional** INSTRUCTIONS: In a colander, rinse the cranberries under water. Pick out any squishy or rotten cranberries. Add to the food processor bowl. Wash the orange. Leave the orange unpeeled. (Yes, keep the rind on.) Chop into chunks so that it fits into the food processor more easily. Add the orange to the food processor bowl. Drizzle in the honey. Add the walnuts. If desired, add the vanilla extract. This gives the relish an orange-vanilla flavor. I like it, but it may not be what you're looking for. Put the lid on the food processor bowl. Pulse in quick pulses. You want everything to start breaking down to the size of large crumbs. Don't let it go too far or it will turn into mush. It's okay to have a little texture, but you probably don't want the pieces too big. Use your judgment. Store for up to a week in the refrigerator
CRANBERRY RELISH With WALNUTS RECIPE -COOKING WITH BRIGHT EYES INGREDIENTS: 12 oz cranberries 1 large navel orange stem end trimmed off 2 tbsp raw honey * 1/2 cup walnuts 1/2 tsp vanilla extract optional** INSTRUCTIONS: In a colander, rinse the cranberries under water. Pick out any squishy or rotten cranberries. Add to the food processor bowl. Wash the orange. Leave the orange unpeeled. (Yes, keep the rind on.) Chop into chunks so that it fits into the food processor more easily. Add the orange to the food processor bowl. Drizzle in the honey. Add the walnuts. If desired, add the vanilla extract. This gives the relish an orange-vanilla flavor. I like it, but it may not be what you're looking for. Put the lid on the food processor bowl. Pulse in quick pulses. You want everything to start breaking down to the size of large crumbs. Don't let it go too far or it will turn into mush. It's okay to have a little texture, but you probably don't want the pieces too big. Use your judgment. Store for up to a week in the refrigerator
pov;genius man 👨
pov;genius man 👨
sets I own in DTI (part 2) #dti #roblox #dresstoimpressroblox #DressToImpress #dtiupdate
sets I own in DTI (part 2) #dti #roblox #dresstoimpressroblox #DressToImpress #dtiupdate


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