Chicken Fillet Ala King Crispy Chicken Fillet with Creamy Ala King Sauce Ingredients: For the Chicken Fillet: 4 boneless, skinless chicken breasts 1 cup all-purpose flour 2 eggs, beaten 1 cup breadcrumbs 1/2 teaspoon salt 1/2 teaspoon black pepper Oil for frying For the Ala King Sauce: 2 tablespoons butter 1/2 onion, finely chopped 2 cloves garlic, minced 1/2 cup mushrooms, sliced 1/4 cup green bell pepper, diced 1/4 cup red bell pepper, diced 1/4 cup frozen peas 2 tablespoons all-purpose flour 1 1/2 cups milk 1/2 cup chicken broth 1/4 teaspoon paprika Salt and pepper to taste Directions: Season chicken breasts with salt and pepper. Dredge each in flour, dip in beaten eggs, then coat with breadcrumbs. Heat oil in a skillet over medium heat and fry chicken until golden brown and cooked through, about 4–5 minutes per side. Drain on paper towels. In a saucepan, melt butter and sauté onions and garlic until fragrant. Add mushrooms and bell peppers; cook for 3–4 minutes. Stir in flour and cook for 1 minute, then gradually pour in milk and chicken broth while whisking. Add peas and paprika; cook until the sauce thickens. Season with salt and pepper to taste. Serve the crispy chicken fillets topped with generous spoonfuls of Ala King sauce. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 480 kcal per serving | Servings: 4 #chickenfillet #alakingsauce #crispychicken #homemadecomfortfood #familydinner #easyrecipes #weeknightmeals #creamysauce #filipinofood #chickendinner #crunchyoutsidejuicyinside #saucylove #homecooked #tastychicken #chickensauce #classicrecipes #chickensupreme #comfortingdishes #quickmeal #panfriedchicken Golden crispy chicken fillet smothered in rich Ala King sauce? Yes please! Perfect for Sunday dinners or cozy weeknights! 🍗🥦🍴

Classic Slow Cooker Pot Roast Tender Slow Cooked Pot Roast with Vegetables and Savory Gravy Ingredients: 3–4 lbs chuck roast 2 tablespoons olive oil Salt and black pepper to taste 1 teaspoon garlic powder 1 teaspoon onion powder 1 tablespoon Worcestershire sauce 1 tablespoon tomato paste 1 cup beef broth 1/2 cup red wine (optional) 4 carrots, peeled and cut into chunks 4 potatoes, peeled and halved 1 large onion, sliced 3 garlic cloves, smashed 2 sprigs fresh rosemary 3 sprigs fresh thyme 1 tablespoon cornstarch + 2 tablespoons cold water (for optional gravy) Directions: Season chuck roast with salt, pepper, garlic powder, and onion powder on all sides. Heat olive oil in a skillet over medium-high heat. Sear the roast for 2–3 minutes per side until deeply browned. Place roast in slow cooker. Add carrots, potatoes, onion, and garlic around the roast. In a small bowl, whisk together beef broth, Worcestershire sauce, tomato paste, and red wine (if using). Pour over roast and vegetables. Add rosemary and thyme on top. Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until roast is fork-tender and vegetables are soft. Optional: To make a gravy, remove 2 cups of the cooking liquid, bring to a simmer in a saucepan, and whisk in cornstarch slurry until thickened. Shred the roast, serve with vegetables, and ladle over gravy if using. Prep Time: 15 minutes | Cooking Time: 8 hours (low) | Total Time: 8 hours 15 minutes Kcal: 525 kcal | Servings: 6 servings #slowcookerpotroast #classicpotroast #comfortfoodrecipes #slowcookerdinners #homestylemeals #beefrecipes #roastandpotatoes #crockpotrecipes #easyfamilydinners #heartymeals #potroastgravy #fallapartbeef #comfortcooking #savorysundays #weeknightmeals #onepotdinners #slowcookedbeef #familyfavorites #winterwarmers #meatandpotatoes There’s nothing like coming home to the smell of a Classic Slow Cooker Pot Roast. 🥩🥕🧄 Tender, juicy beef and veggies slow-cooked to perfection!

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Missouri Beef and Mushroom Pasta Savory Beef and Mushroom Cream Pasta Inspired by Missouri Comfort Cooking Ingredients: 12 oz egg noodles or fettuccine 1 lb ground beef (or thinly sliced beef strips) 2 tbsp olive oil 1 small onion, diced 3 cloves garlic, minced 8 oz cremini or button mushrooms, sliced 1 tbsp Worcestershire sauce 1/2 tsp dried thyme 1/2 cup beef broth 1/2 cup heavy cream 1/2 cup sour cream 1/2 cup grated Parmesan cheese Salt and pepper, to taste Fresh parsley, chopped, for garnish Directions: Cook the noodles according to package directions. Drain and set aside. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add ground beef and cook until browned. Remove beef and set aside. Add remaining oil to the pan. Sauté onions for 3 minutes, then add garlic and cook 1 minute more. Add mushrooms and cook until softened and browned, about 5 minutes. Return beef to the pan. Stir in Worcestershire sauce, thyme, and beef broth. Simmer for 3–4 minutes. Reduce heat to low and stir in heavy cream, sour cream, and Parmesan cheese until combined. Add cooked noodles and toss to coat evenly in sauce. Season with salt and pepper, garnish with fresh parsley, and serve hot. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 560 kcal per serving | Servings: 4 servings #beefrecipes #comfortfood #mushroompasta #homemadepasta #midwesternrecipes #groundbeefideas #heartymeals #beefandmushrooms #easyweeknightdinner #pastadish #familyfriendlydinners #mofoodie #creamybeefsauce #savorysupper #pastaloversunite #beefstroganoffvibes #quickdinners #satisfyingmeals #eggnoodles #easyrecipes This Missouri Beef and Mushroom Pasta is creamy, hearty, and full of Midwestern flavor! 🍝🍄🔥 Perfect for cozy nights in.

Ruth Lee, a Chinese restaurant hostess, displays a Chinese flag while sunbathing in Miami during her days off after the Pearl Harbor attack, to avoid being mistaken as Japanese. 1941