Embrace the rustic charm and comforting flavors of Amish cuisine with a delightful dish that’s sure to please—Amish Onion Fritters. These crispy fritters are made with thinly sliced onions coated in a flavorful batter, then fried to golden perfection.

Amish Onion Fritters are a deliciously crispy and flavorful dish that’s perfect for sharing with family and friends. With their golden-brown exterior and tender, onion-filled interior, these fritters are sure to be a hit at any gathering. Whether served as an appetizer, side dish, or snack, these savory fritters are guaranteed to please even the pickiest of eaters. So, gather your ingredients, heat up your oil, and get ready to enjoy the deliciousness of Amish cuisine with these delightful onion fritters. Join me as we explore the art of crafting these savory fritters and discover how to create a dish that’s perfect for sharing with family and friends.

INGREDIENTS:

• 2 large onions, thinly sliced
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 cup milk
• 1 egg
• Vegetable oil, for frying
• Ranch dressing or your favorite dipping sauce, for serving (optional)

Ingredients

°1 kilo of Betty Crocker sugar mixture

°1/2 c (125 ml) soft butter

°1 egg

°500 ml cream cheese

°1 can sweetened milk

°30 ml (2 tsp) powdered sugar

°5 ml (1 teaspoon) vanilla extract

°1 box of cherry pie filling

Directions

Step 1:

Sugar Cake Crust Preheat oven to 190°C (375°F).

Step 2:

In a medium bowl, combine sugar mixture, butter and eggs. Spraying 9″ * 13″ (23 * 33 cm) skillet wiith non-stick cook spray &; pressure a layer of sugar cookies into the bottom of the pan.

Step 3:

Bake for 20 minutes. Let it cool completely.

Step 4:

Cheesecake Combine all ingredients in a medium bowl except for the cherry pie filling. Pour blend on cooled crust. Leave to set in the refrigerator for 1 to 2 hours (otherwise the cherries will sink to the bottom).

Step 5:

When laying the cheesecake, put the cherry pie filling on top.

ENJOY!

Cumin cheese bread

While the shops offer good prices for caraway cheese, we bake delicious breakfast cheesecakes.

When you offer this warm, freshly baked No Knead Cumin Cheese Bread to your guests and family, watch as their faces light up with surprise. They will be amazed by this delicious bread that looks artisanal. The most difficult aspect, in my opinion, is waiting for the dough to rise overnight. Rest is simple. Enjoy creating this! Get your significant other or children involved, and believe me when I say that this recipe is nearly impossible to mess up!

Ingredients:

• 200 g of curdled skim milk
•  Two egg whites or 80 grams of egg white
•  45 g of whole grain flour (I use corn; the quantity varies based on the curd’s moisture level).
•  Baking powder, 1 teaspoon
•  Provence spice and herb salt
• 100 g of curdled skim milk
•  200 g (10%) of cumin cheese
•  Eighty grams of egg white
•  40 grams of scallops
•  Add salt as needed.

Method

1. Egg whites, flour, baking powder, herb salt, Provencal herbs, and creamed milk cheese are combined to form a kneaded moist dough.
2.  Place the dough on a tray and shape it into round, rimmed baskets using your damp hands.
3.  Place egg whites, chopped onions, and grated cheese in the center along with crushed cottage cheese.
4.  Place in the oven and cook for about twenty minutes.

Ingredients

500 g ground beef.
°2 medium eggs.
°2 t breadcrumbs.
°1 t olive oil.
°1/2 teaspoon of onion powder.
°1/2 teaspoon garlic powder.
°1 teaspoon of Worcestershire sauce.
° 2 small chopped onions.
°2 and half c beef broth.
°2 t of flour.
°Salt also black pepper

Directions

I combined ground beef, breadcrumbs, eggs, onion, garlic powder, Worcestershire sauce and finally added ½ tsp salt and another ½ tsp of black pepper.
It formed 8 balls and had the shape of steaks
I fried the pancakes and kept them warm.
Using the same skillet, I cooked onions with garlic powder and flour, gradually adding Worcestershire and stock. I cooked this mixture for 7 minutes.
I put the pancakes back in the pan and cooked them for more than 10 min

ENJOY!

Ingredients

°4 large potatoes

°1 medium onion

°2 eggs

°cup all-purpose flour

°½ tsp. Sea salt or to taste

°¼ tsp. pepper or to taste

°2 tbsp. Vegetable oil for frying

Directions

If using a food processor: Peel and dice the potatoes and onions. Place the vegetables in a food processor and process for about 2 minutes, until the potatoes look “shredded” and there are no lumps. If using a grater: Peel the potatoes and onions and grate them.Place the potato mixture in a fine sieve or tea towel and try to squeeze most of the liquid into the mixing bowl.

Get rid of the liquid. You will notice a white powder at the bottom of the bowl after pouring the liquid. It’s potato starch and it gives texture to pancakes, so you have to save it.

Return the potato mixture to the bowl, add the eggs, flour and a pinch of salt and pepper, mixing well.Heat a little vegetable oil in a large nonstick skillet over medium heat. Add a spoonful of the potato mixture and spread it lightly. Fry 2-3 minutes on each side, until the patties are crispy and golden.Place the pancakes on a paper towel to absorb excess oil.

Enjoy !

Ingredients

1/4 cup low-sodium soy sauce

2 tablespoons rice wine vinegar

4 teaspoons packed brown sugar

1 tablespoons cornstarch

2 tablespoons vegetable oil, divided

Kosher salt

Freshly ground black pepper

1 pound flank steak, thinly sliced against the grain

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

3 cloves garlic, minced

1 tablespoon freshly minced ginger

Cooked white rice, for serving

Directions

Add soy sauce, vinegar, cornstarch, and sugar into a mixing bowl. Whisk until well combined.

Place a large skillet on the stove and turn the heat to high.

Add 1 tbsp of oil and allow it to become hot.

Season the flank steak with salt.

Add the steak into the hot skillet and sear each side for 8 minutes or until brown.

Remove the steak from the skillet onto a clean plate.

In the same skillet, add the red and green bell peppers. Sauté until translucent.

Add garlic and ginger, then sauté until aromatic.

Put the flank steak back to the skillet as well as the mixed sauce.

Stir everything until well combined.

Cook for another 2 minutes, then remove from the heat.

Serve and enjoy!

ENJOY!

Ingredients

1 lb (453.59g) king crab legs

4 tablespoons (56g) unsalted butter , melted

3 cloves garlic , minced (about 1 tablespoon garlic)

1-2 teaspoons (4g-8g) Creole seasoning

½ tablespoon (7.5ml) lemon juice

1 tablespoon (3g) chopped chives or parsley

Lemon wedges to serve

Directions

Preheat oven to 375 F.

When ready to cook, cut the crab legs into half so the flesh of the crab is visible. Skip the knife and use kitchen shears or scissors to do so.

You’ll thank me later.Place crab legs in an oven-safe pan or on a baking sheet.Add butter, garlic, Creole seasoning in a small bowl.

Microwave for about a minute. Remove and add lemon juice. Mix well.Brush crab with butter mixture all over the crab legs – reserve any excess for serving.

Place the crab legs in the preheated oven for about 5 minutes, or until the crab legs are heated through.

Sprinkle with parsley or chives.Serve immediately with the remaining sauce and/or lemon wedges for squeezing over meat.

Recipe Notes :

One of the great things about this recipe, you are not trying to cut open hot crab legs with scissors, the prep is done before they are heated.

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

ENJOY!

Ingredients

1 dozen Eggs

2 dozen Fresh Shrimp-medium sized

1 tsp Cooking Oil

1/2 small Lemon

2-3 tb Mayonnaise

1/2-1 tb Hot Sauce-depending on spice level

1 tb Sweet Relish

1-2 tsp Old Bay Seasoning + 2 tsp (for Cajun shrimp)

1/4 tsp Garlic Powder

2 tb Fresh Chopped Dill-+ 2tsp (garnish)

Salt + Pepper To Taste

Directions

Perfect Boiled Eggs

Gently place eggs in a shallow pot.

Fill with water covering eggs and once eggs begin to boil, turn off heat and cover for 15-20 minutes.

Cajun Egg Filling

Peel eggs, slice in half and in a medium sized bowl, add egg yolks. Place halved egg whites on paper towels to dry.

In the bowl with egg yolks, add listed ingredients beginning with mayo.Taste after each ingredient is added, adjust to your liking and spice level.

Mix until creamy, cover and set aside.

Cajun Shrimp

In medium sized pan on medium/high heat, add olive oil. Pat shrimp dry with a paper towel.Add Ole Bay, stir until well coated.

Sauté shrimp until done (if raw) or until slightly charred.Half-way through cooking, add about 1 tsp of lemon juice to shrimp.

Plating Cajun Shrimp Deviled Eggs

Scoop egg mixture evenly into egg white cups and top with one Cajun shrimp.

Garnish with paprika and dill.

ENJOY!

Ingredients

1 tube refrigerated pizza crust

1 tsp melted butter

1 crushed garlic clove

3/4 cup shredded mozzarella cheese Feel free to add more!

1 tsp parmesan cheese

1 teaspoon dried oregano leaves optional

Directions

Heat the oven to 425 Fahrenheit.

Spread the pizza crust on a baking tray lined with parchment.

Mix the melted butter and crushed garlic, then spread evenly over the entire pizza crust.

Sprinkle the mozzarella cheese and Parmesan cheese evenly over the pizza dough.

Then sprinkle dried oregano evenly on the face.

Before baking, cut the cheese-covered pizza crust into 16 equal rectangles using a pizza cutter or a large knife.

Bake for 12 minutes until the cheese melts and becomes slightly golden.

Remove from the oven and cut the bread again before serving.

ENJO

“Egg Rolls in a Bowl” is a popular dish that deconstructs the classic egg roll, placing all its tasty fillings into a bowl without the wrapper. It’s essentially a stir-fry featuring the ingredients typically found in egg rolls. Here’s a basic recipe to get you started:

Ingredients

1. 1 lb ground pork (or chicken, turkey, or beef)
2. 1 tablespoon sesame oil
3. 3-4 cloves garlic, minced
4. 1 tablespoon ginger, freshly grated
5. 4-5 green onions, sliced
6. 1 small head of cabbage, shredded
7. 2-3 carrots, julienned or shredded
8. 1/4 cup soy sauce or tamari (for a gluten-free version)
9. 2 tablespoons hoisin sauce (optional)
10. 1 teaspoon Sriracha or chili sauce (adjust according to your spice preference)
11. Salt and pepper to taste

Preparation

1. Brown the Meat: In a large skillet or wok, brown the ground pork over medium-high heat, breaking it up into small pieces as it cooks. Once fully cooked, remove the pork from the skillet and set aside.
2. Sauté Veggies: In the same skillet, add the sesame oil. Add the garlic, ginger, and white parts of the green onions. Sauté for a minute or two until fragrant.
3. Add Cabbage and Carrots: Add the shredded cabbage and carrots to the skillet. Stir-fry for 5-7 minutes or until the vegetables are tender. You want them to be slightly crunchy and not overly soft.
4. Combine: Return the browned pork to the skillet. Stir in the soy sauce, hoisin sauce (if using), and Sriracha or chili sauce. Mix everything well and cook for another 2-3 minutes until everything is heated through.
5. Serve: Transfer to bowls and garnish with the green parts of the sliced green onions. If desired, you can also top with more chili sauce, sesame seeds, or even fried wonton strips for added crunch.
6. Note: This recipe is quite versatile. You can add other vegetables like bell peppers, mushrooms, or snap peas if you like. Adjust the seasoning according to your preference. Enjoy your deconstructed egg roll!

“Egg Rolls in a Bowl” is a popular dish that deconstructs the classic egg roll, placing all its tasty fillings into a bowl without the wrapper. It’s essentially a stir-fry featuring the ingredients typically found in egg rolls. Here’s a basic recipe to get you started:

Ingredients

1. 1 lb ground pork (or chicken, turkey, or beef)
2. 1 tablespoon sesame oil
3. 3-4 cloves garlic, minced
4. 1 tablespoon ginger, freshly grated
5. 4-5 green onions, sliced
6. 1 small head of cabbage, shredded
7. 2-3 carrots, julienned or shredded
8. 1/4 cup soy sauce or tamari (for a gluten-free version)
9. 2 tablespoons hoisin sauce (optional)
10. 1 teaspoon Sriracha or chili sauce (adjust according to your spice preference)
11. Salt and pepper to taste

Preparation

1. Brown the Meat: In a large skillet or wok, brown the ground pork over medium-high heat, breaking it up into small pieces as it cooks. Once fully cooked, remove the pork from the skillet and set aside.
2. Sauté Veggies: In the same skillet, add the sesame oil. Add the garlic, ginger, and white parts of the green onions. Sauté for a minute or two until fragrant.
3. Add Cabbage and Carrots: Add the shredded cabbage and carrots to the skillet. Stir-fry for 5-7 minutes or until the vegetables are tender. You want them to be slightly crunchy and not overly soft.
4. Combine: Return the browned pork to the skillet. Stir in the soy sauce, hoisin sauce (if using), and Sriracha or chili sauce. Mix everything well and cook for another 2-3 minutes until everything is heated through.
5. Serve: Transfer to bowls and garnish with the green parts of the sliced green onions. If desired, you can also top with more chili sauce, sesame seeds, or even fried wonton strips for added crunch.
6. Note: This recipe is quite versatile. You can add other vegetables like bell peppers, mushrooms, or snap peas if you like. Adjust the seasoning according to your preference. Enjoy your deconstructed egg roll!

Ingredients

• 1 tablespoon of olive oil
• 1 small onion, diced
• 1 pound of ground beef
• 1 pound of Italian sausage
• 1 (28 ounce) Canned crushed tomato ounces
• 2 cans of 6.5 oz. tomato sauce
• 1 can of 6 ounces of tomato paste
• 2 tablespoons of Italian seasoning
• 1/4 cup sugar
• salt and pepper to taste
• 1 tablespoon chopped fresh basil
• 12 lasagna noodles
• 16 ounces of ricotta cheese
• 1/2 cup finely grated Parmesan cheese
• 1 egg
• 2 cups grated mozzarella chees

Directions:

Cook sausage, ground beef, onion, and garlic in a Dutch oven over medium heat until well browned. Stir in crushed tomatoes, tomato sauce, tomato paste, and water. Season with sugar, 2 tablespoons parsley, basil, 1 teaspoon salt, Italian seasoning, fennel seeds, and pepper. Simmer, covered, for about 1 1/2 hours, stirring occasionally. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, and 1/2 teaspoon salt. Preheat the oven to 375 degrees F (190 degrees C). To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with 1/2 of the ricotta cheese mixture. Top with 1/3 of the mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray or make sure the foil does not touch the cheese. Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 25 minutes. Rest lasagna for 15 minutes before serving.

ENJOY