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Ingredients

8 oz package of sliced fresh mushrooms.

2 tbsps of melted butter.

6 skinned and boned chicken breasts.

½ cup of all-purpose flour.

⅓ cup of butter.

½ cup of chicken broth.

½ tsp of salt.

⅛ tsp of pepper.

½ cup of shredded mozzarella cheese.

½ cup of parmesan cheese.

2 chopped green onions.

Directions

In a large nonstick skillet, melt 2 tbsps of butter over medium high heat and sauté the mushrooms for 3 to 5

minutes, stirring constantly.

Cut each chicken breast in half lengthwise and place them between 2 sheets of heavy-duty plastic wrap and flatten

to ⅛ inch thickness.

ENJOY!

Delve into the heartwarming flavors of traditional Amish cuisine with this comforting and delicious Amish Country Casserole recipe. Inspired by hearty home-cooked meals and wholesome ingredients, this dish encapsulates the essence of simple yet satisfying comfort food. Whether shared with family around the dinner table or prepared for potluck gatherings, the Amish Country Casserole is sure to leave everyone craving seconds.

The Amish Country Casserole embodies the essence of hearty, homestyle cooking that brings warmth and satisfaction to every bite. With simple yet flavorful ingredients and a straightforward preparation method, this recipe captures the essence of comfort food cherished by families for generations. Whether enjoyed on a cozy evening at home or shared with loved ones during gatherings, this casserole is a delicious reminder of the joy found in wholesome meals made with love and tradition. Embrace the comforting flavors of Amish cuisine with this delightful casserole that promises to become a favorite in your recipe collection. Let’s explore the ingredients and steps to create this delightful culinary masterpiece.

INGREDIENTS FOR AMISH COUNTRY CASSEROLE:

• 1 pound ground beef or ground turkey
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 can (10.75 ounces) condensed tomato soup
• 1 can (10.75 ounces) condensed cream of mushroom soup
• 1 cup milk
• 2 cups uncooked egg noodles
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• Optional: chopped parsley for garnish

* 1/4 teaspoon of black pepper

nutmeg, 1/4 teaspoon

Gruyere cheese, half a cup grated

Parmesan cheese, half a cup

half a cup of cheddar cheese that has been grated

Instructions:

Turn the oven on high heat (375°F, 190°C).

2. Line a 9-inch pie plate with the rolled-out pie crust. After you poke the bottom with a fork, trim the edges if necessary. Cook the crust for 8 to 10 minutes, or until it turns a light golden color. After taking out of the oven, place aside.

Blend the eggs, heavy cream, whole milk, salt, pepper, and nutmeg in a large bowl until thoroughly blended.

Ingredients

1 pound chicken gizzards, rinsed

2 stalks celery, cut into chunks

1 onion, cut into chunks

2 eaches bay leaves

1 ½ teaspoons celery salt, divided

1 teaspoon seasoned salt

½ teaspoon ground black pepper

½ teaspoon dried Italian herb seasoning

1 teaspoon garlic powder

¼ teaspoon ground cumin

½ teaspoon Louisiana-style hot sauce

3 cups oil for deep frying

1 cup all-purpose flour

Directions

Place the chicken gizzards, celery, onion, bay leaves, and 1 teaspoon of celery salt into a saucepan, and pour in enough water to cover the gizzards by 1 inch. Bring the gizzards to a boil, reduce heat to low, cover, and simmer until tender, about 2 1/2 hours. Pour in more water during simmering, if needed, to keep gizzards covered. Remove the gizzards to a bowl, discard the celery and onion, and reserve the broth.

Season the gizzards with 1/2 teaspoon of celery salt, the seasoned salt, pepper, Italian seasoning, garlic powder, cumin, and hot sauce, stirring to combine well. Pour 1/3 cup of the reserved broth over the seasoned gizzards, and refrigerate for 30 minutes or more, stirring often. (Save or freeze the remaining broth for another use, if desired.)

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

Place the flour in a plastic bag, and pour in the gizzards with their seasoning. Shake the bag to thoroughly coat the gizzards with flour. Gently lower about 1/4 of the gizzards per batch into the hot oil, and fry until golden brown, about 5 minutes per batch. Drain the gizzards on paper towels, and serve hot

ENJOY!

Ingredients:
•1 3/4 C. sugar
•1 stick unsalted butter (1/2 C.) temp.
•3 eggs
•1/4 tsp. vanilla extract
•pinch salt
•3 T. all-purpose flour
•1 Tbsp buttermilk
•1 9″ pie shell, un_baked
PREPARATION:
Cream sugar and butter together to well blend. Beat eggs, one at a time, until the mixture is nice and smooth. Adding vanilla, salt also flour. Beat buttermilk to well blend. Place the pie shell on a baking sheet lined with aluminum foil (catch any overflow).
Filling pie shell with buttermilk mixture, to top of pie shell. Pour rest into an ungreased custard cup. Baking at 300 degrees about 1 h 10 min. Removing from oven also let set until almost cooled before serving. Store covered in the fridge
Enjoy !

Ingredients

1/4 cup flour (you can use gluten-free flour)

1/2 teaspoon salt

1/4 teaspoon ground black pepper

2 lb chicken legs (about 3-4 large chicken legs)

2 tablespoons olive oil

10 oz mushrooms (each sliced in half)

3 garlic cloves minced

1 tablespoon olive oil (if needed)

1 cup chicken stock

1/4 teaspoon salt

1/2 cup heavy cream

Directions

In a small bowl, combine the flour, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper.

On a large plate, dredge chicken legs in this seasoned flour mixture

Heat 2 tablespoons of olive oil in a large skillet on medium-high heat.

Add chicken legs skin side down and brown for about 4 minutes until the skin turns a nice golden color.

Flip chicken legs over to the other side and brown the other side for about 3 minutes.

Remove browned chicken legs and set them aside. Also, remove those parts of olive oil that got too dark from browning the chicken with flour mixture.

To the same, now empty skillet, add mushrooms (sliced in half) and minced garlic, add an extra tablespoon of olive oil (if needed) and saute them together on medium heat for 2 minutes.

Add chicken stock to the skillet, scraping up the browned bits at the bottom of the pan.

Add 1/4 teaspoon of salt and stir.

Place chicken legs back in the pan.

Bring the chicken stock to boil, cover, and reduce heat to simmer on low-medium.

Simmer chicken legs for 25-30 minutes, until the chicken is completely cooked through and the juices run clear when chicken is cut in the middle.

Remove the cooked chicken legs to a plate and keep warm.

Turn the heat under the skillet to medium-high, and simmer the mushroom sauce for about 4 minutes until it is reduced by about a third.

Stir in the 1/2 cup heavy cream into the mushroom sauce and simmer for another 2 minutes on low-medium heat, constantly stirring and scraping from the bottom of the skillet, until the sauce gets thicker.

Add chicken legs back to the skillet to warm them up. Serve

ENJOY!

Ingredients

1 egg

•125 ml (half a cup) of milk

•125ml (3/5 cup) vegetable oil

•2 tablespoons of water

•1 teaspoon of salt

•Spinach feta salt pepper

•3 rolls of filo dough

•poppy seed

•1 egg yolk

Preparation

Mixing eggs, milk, oil, water also salt in a bowl. Laying out a sheet filo dough and pour a little of the mixture, spreading it over entire sheet. Repeat twice, for a total of 3 layer Mixing feta cheese and cook spinach and spreading over the filo dough. Rolling from one end to other to get a strip. Cutting to triangles also placing on a baking sheet. Brush every triangle with egg yolk. Sprinkling with poppy seeds and baking at 180°C (356°F) for 15 min

Enjoy!

Ingredients

2lbs Lean Ground Beef

½ C Onions (chopped)

¼ C Red Bell Peppers (chopped)

¼ C Green Bell Peppers (chopped)

1 T Salt, Pepper, Garlic Salt

½ T Dry Mustard

½ C prepared Cheese Sauce, see recipe under, “Sauces”

½ C Shredded Cheddar Cheese or use your favorite cheese

For Sloppy Joe Sauce:

½ C Ketchup

3 T Worcestershire Sauce

1 T Brown Sugar

½ T Salt, Pepper, Onion Powder and Garlic Salt

4-­6 Large Flour Tortillas (Wheat can be substituted)

1 T Oil

Directions

Mix ground beef with your seasonings.

Over Med High heat, brown your seasoned Ground Beef, about 6-­8 minutes.

Add onion, red & green bell peppers and continue cooking an additional 2 minutes, until vegetables are soft. Keep warm.

In a separate bowl mix ketchup, worcestershire sauce, brown sugar, salt, onion powder & pepper.

Blend well. Pour over beef, keep warm.

Using large flour tortillas, add mixture to center.

Add cheese sauce on top of beef mixture. Top with shredded cheese.

Fold over into a burrito and fry with oil for 1 minute per side over Medium heat. Serve hot.

ENJOY!

Ingredients:

– 1 cup sour cream
– 1 (8 oz) package cream cheese, softened
– 1 cup shredded cheddar cheese
– 2 garlic cloves, minced
– 1 tablespoon fresh parsley, finely chopped
– 2 teaspoons fresh chives, finely chopped
– 1 teaspoon fresh thyme leaves
– ½ teaspoon salt
– ¼ teaspoon black pepper
– Optional: 1 green onion, sliced, for garnish

Instructions:

1. In a medium mixing bowl, combine the sour cream and cream cheese, stirring until smooth and creamy.
2. Gently fold in the shredded cheddar cheese, ensuring it’s well incorporated.

3. Add the minced garlic, parsley, chives, and thyme to the cream mixture, and give it another good stir to distribute the herbs evenly throughout the dip.

4. Season with salt and black pepper to taste. Don’t be shy with that pepper now—it really brings out the flavors.
5. If you have the time, let the dip rest in the refrigerator for at least an hour before serving. This little pause lets those beautiful flavors really marry together.
6. Give it one last stir before you put it out, and sprinkle the sliced green onion on top for that extra pop of color and flavor.
Variations & Tips:
– For a lighter version, feel free to use reduced-fat sour cream and cream cheese. It’ll still have loads of flavor but with fewer calories.
– If you have picky little ones or folks with sensitive palates, you can tone down the garlic to just one clove, or even use a half teaspoon of garlic powder instead.

– Now, if you’re in a pinch and fresh herbs aren’t on hand, dried herbs can be a lifesaver. Just remember that they’re more potent, so use about a third of the amount called for fresh.
– For an extra kick, stir in a dash of hot sauce or sprinkle in some red pepper flakes.
– And lastly, don’t be afraid to get creative with your cheeses. Sometimes I like to add a little mozzarella or switch out the cheddar for pepper jack to spice things up.

Enjoy!

Ingredients:

1 lb of ground breakfast sausage

Hash browns, shredded and frozen, 4 cups

8 oz of low-fat cream cheese

two and a half cups of Bisquick

Half a cup of cheddar cheese, shredded

Instructions:

1. Grease a muffin pan or baking dish and set oven temperature to 400°F.

2. Melt the cream cheese and sausage in a mixing dish. Add the Bisquick and shredded cheddar cheese. Stir in the frozen shredded hash browns. Combine all ingredients by mixing them thoroughly.

3. Roll the mixture into balls, about an inch in size, using your hands. Set them on the baking sheet that has been buttered.

Four, when the oven is hot, bake for twenty to twenty-five minutes, or until the top is browned and the middle is firm.

Warm up some Crispy Hashbrown Sausage Bites and top them with cheese and sauce of your choice.

Crispy Hashbrown Sausage Bites are perfect for any occasion: as a hearty breakfast, a show-stopping appetizer, or a satisfying snack. Savory sausage, crunchy hashbrowns, and gooey cheese make for the ideal nibble in this dish.

Enjoy!