Bauernfeind Recipes

1 lb pork sausage 1 12oz jar of Artichoke Hearts, drained 1 and 1/2 (5 oz) bags of garlic butter croutons or one bag of regular cubed stuffing mix 1/2 cup shredded Parmesan Cheese 1/2 cup of frozen onion/peppers mix or make your own adding variations like celrey, carrots, green bell peppers. 2 cups chicken broth Preheat oven to 325. Spread sausage over the bottom of the 13 x 9 inch baking dish and bake for 30 minutes. Cut the artichokes into bite size pieces. Remove pan from oven and crumble the sausage then stir in the artichokes, croutons, cheese, onions/pepper mix and broth. COver the entire dish with foil and bake for an hour. Remove foil and return to oven and brown -- about 5 minutes.

5 tbs butter 2 sweet potatoes 2 baking potatoes 3 tbs olive oil 3 carrots 3 parsnips 1/2 tsp sea salt 1/4 tsp pepper 1 package of apple crisp 1/2 cup raisins Preheat oven to 325. Cut butter into small cubes and soften in microwave. Peel potatoes potatoes carrots, parsnips, and cut all into 1 inch cubes and place in a medium bowl. Toss vegetables with oil, salt, pepper. Transfer mix into a 13 x 9 inch baking dish and bake for 1.5 hours or until tender. Add the apple crisp mix into the butter, blend with a fork until crumbly. Add raisins to vegetables across the top and then cover with the apple crisp mixture. Bake for ten more minutes

Makes 6 cups, about 10 to 12 servings Ingredients 1 pound Brussels sprouts, trimmed and cut in half (about 4 cups) 1 pound butternut squash, peeled, seeded and cut into large cubes (about 3 cups) 5 ounces roasted peeled chestnuts (¾ cup) 14 ounces frozen pearl onions 2 tablespoons olive oil 2 tablespoons maple syrup 5 sage leaves, stems removed, sliced crosswise into thin ribbons Salt and pepper to taste Instructions Preheat oven to 400 degrees. Combine Brussels sprouts, butternut squash, chestnuts and pearl onions in a large bowl. Add the olive oil and stir to combine, coating all ingredients evenly with oil. Spread the vegetables into an even layer on a large baking sheet or roasting pan. Roast vegetables for 35 to 40 minutes, or until they are nicely caramelized and fork-tender. Remove vegetables from oven and, while still hot, drizzle with maple syrup, sprinkle with sage, and season with salt and pepper to taste. Transfer to a warm serving dish and serve immedia...

SWEET POTATO APPLE GRATIN Makes 10 servings Ingredients 2 tablespoons olive oil 2 shallots, thinly sliced 1 teaspoon curry powder 1 tablespoon minced ginger root 1/3 cup chopped dates ½ cup apple cider ½ cup orange juice 2 pounds sweet potatoes, peeled and sliced into 1/8-inch-thick rounds 8 ounces Honeycrisp apples, peeled, halved, cored and sliced 1/8 inch thick Salt and pepper to taste Cooking spray, as needed Instructions Preheat oven to 375 degrees. Spray the inside of a 6-cup baking dish with cooking spray. Heat a small sauté pan over medium heat, then add the olive oil, shallots, curry powder and ginger. Sweat shallots for 2 minutes until very aromatic, but without browning. Add the chopped dates, apple cider and orange juice, and simmer for 1minute. Remove aromatic mixture from heat. Place sweet potatoes and apples in a large bowl. Pour aromatic mixture over them, add salt and pepper to taste, and mix well. Neatly arrange and layer the potato-apple mixt...

Here's a quick and easy shrimp dish that we got from our brother-in-law Dale that we modified just a bit to suit our taste. We as a family have never been big seafood lovers (except I love Salmon ) but shrimp is one of those that sorta qualifies as a non-fishy meal! Anyway, 15 minutes in your oven and this is ready to eat. We had string-beans, cornbread, and noodle salad with the shrimp. 1 bag of peeled and deveined shrimp (real important to buy these prepared frozen shrimp. Cost a little more but saves you the job of peeling and cleaning before cooking ... and its icky! 2 lemmons 1 package of Spicy Italian Seasoning 1 stick of butter Defrost the shrimp before starting this meal. Melt the butter in preparation for the meal by placing it on a flat oven pan in the oven that has been pre-heated to 375. In the meantime slice the lemons into 1/4 inch slices. Once butter is melted in the pan place the lemons in the pan in a manner that allows them to touch each other. Next...

10 medium size potatoes (white potatoes, peeled and cubed) 1 pound of bacon (real bacon not the already cooked) 3 stalks of celery (chopped) 1 large yellow onion (chopped) 4 cloves of garlic (chopped) 4 tablespoon of butter 4 cups of good chicken stock 1/4 pound of butter (one stick) 1/4 teaspoon garlic salt 1 teaspoon tarragon 1/4 cup of all purpose flour 1 cup heavy cream How you cook this and prepare the soup depends on your needs. It is possible to make this soup in less than 30 minutes but to me the best way is in a slow cooker, overnight, prepared in two separate steps. That is how I present it here. In a skillet cook the bacon. You want it crisp enough to easily chop the bacon into small pieces. In the mean tome you have a slow cooker set on high and one slice of the uncooked bacon goes into the slow cooker, the rest in the skillet. While the bacon is cooking chop the onion, garlic, and celery. As the bacon cooks take out the slices that have cooked forst, c...

Again, like the chicken and rice recipe, this can be a loaves and fishes type of meal. Adjust the amount (or type) of noodles and other ingredients to increase the yield. Mix different types of noodles. 1 box of whole egg wide noodles Vegetable oil Garlic salt 1 Onion Parmesan cheese Bread crumbs Cook the noodles and drain. In a frying pan warm up the oil and add chopped onion. Cook onion until soft then add the noodles and mix throughly. You want enough oil to cover the noodles lightly, not drown in. As you cook the noodles and onion, add garlic salt and pepper. Cook the noodles until they are getting firm on the bottom of the pan then add some bread crumbs to "glue" to the noodles. Mix throughly and cover with cheese (any cheese really) for additional flavor. No bread crumbs? Empty the bottom of your toaster. Need more, toast some bread then dice the bread up. The image used is not exactly this recipe but close enough.

2 pieces of chicken Enough rice to feed the number of people Soup -- cream of chicken/celery/mushroom or another type soup that you have available 1 Onion Olive (or regular) oil 1 egg Garlic salt Pepper This is the loves and fish meal -- expand it as you need. Fry the chicken in some oil to cover the bottom of the pan and seasoning. As the chicken is cooking in one pan, prepare the rice in another pot (instant/boil/whatever rice - substitute noodles if necessary) When chicken is almost cooked chop up onion and add to the pan. Take the chicken out a piece at a time and cut into small pieces and return to the pan. Cook until onion is soft then add the rice and stir. Once stirred throughly form a pocket in the middle of the mixture with the bottom of the pan exposed add some oil to the pocket and then crack the egg and stir into the oil. Cook the egg until it is scrambled and then mix into the rice/chicken mixture. Once stirred add the soup of choice. If you use clear soup, conti...

This is easy, quick and high in protein and fiber Ingredients: Bag of cook in the bag brown rice 1/4 lb. ground beef pkg of frozen corn in steamer bag Soy sauce garlic salt Tsp of horseradish 1 tomato 2 cloves garlic Olive Oil 1 Large and fresh peach 1 Granny Smith green apple Olive oil 5 slices of butterkase cheese (or your favorite solid cheese) chopped Brown the meat with some olive oil while microwaving the corn and boiling the bag of rice (10 minutes) In the ground beef once browned include chopped up garlic and a diced up tomato. Let this cook on low and covered for about 5 minutes. Add some soy sauce, just a little at first you can add once complete to taste. Stir and blend in the corn and horseradish. Cover again for 5 minutes drain the rice in the bag in a colander and then pour the rice over the meat and corn in the skillet and stir throughly. Give it a taste -- can't taste the soy sauce Slice the peaches into two small bowls and then cut them into smaller bit...

Makes: 5 servings Serving Size: 1 cup Preparation Time: 25 minutes Ingredients: 2 large carrots, peeled and cut diagonally into 1/8-inch slices 1 med. cucumber, peeled and cut diagonally into 1/4-inch slices 1 large mango, peeled, pitted, and cut into 1/2-inch slices 2 cups fresh pineapple chunks 1/2 small jalapeño pepper, seeded and diced 1/3 cup fresh lime juice 2 tsp. honey Pinch chili powder ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Directions Arrange the carrots, cucumber, mango, and pineapple in separate rows on a flat platter. In a blender, combine the jalapeño pepper, lime juice, and honey. Drizzle the dressing over the vegetables and fruit and garnish with a sprinkle of chili powder. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Fruit and Vegetable “Cobb” Salad Makes: 5 servings Serving Size: 1 cup Calories 95 Fat 0 g Saturated Fat 0 g Trans Fat 0 g Carbohydrate 24 g Fiber 3 ...

2 1/2 cups fat free low sodium chicken broth 2 cups chopped fresh broccoli or a box of frozen broccoli 1 medium chopped carrot 1 medium rib of celery chopped 1/4 tsp salt1/4 tsp pepper 1/8 tsp nutmeg 1 cup half and half 3 Tbsp. all purpose flour Low-fat sharp Cheddar cheese 3 slices torn into pieces In a large saucepan stir together the broth, broccoli, carrot, celery, salt, pepper and nutmeg.  Bring to a simmer over medium-high heat. Reduce heat and simmer covered for 10 minutes until the vegetables are tender.  In a small bowl whisk together the half and half and flour.  Stir into the saucepan and simmer for 2 more minutes or until the soup thickens, stirring occasionally.  Add the cheese.  Remove from heat and stir until the cheese is melted.

6 small chicken breasts half's 11/2 lb. gold potatoes (about 3) peeled and cubed 3 carrots coarsely chopped 1 onion coarsely chopped 3/4 cup zesty italian dressing (or use dressing found this web site) 2 tbsp grated parmesan cheese Heat oven to 400.  Place chicken and vegetables in large baking dish and drizzle with dressing.  Bake for 1 hour until chicken is done.  Sprinkle with cheese

5 eggs 1/2 cup Bisquick 2 cups milk 1/2 cup mushrooms/ ham/ bacon/ or whatever 1 stick melted butter 1 package cut spinach Salt and pepper to taste 1/2 cup cheddar cheese 1/4 cup Parmesan  cheese 1/4 teaspoon Tumeric Precook spinach and melt the butter with the mushrooms to soften the mushrooms.  If not using mushrooms cook whatever meat or substitute you are using.  In a bowl combine all the ingredients and stir.  Preheat oven to 375 and pour contents into a 10 inch dish.  Bake for approximately 50 minutes or until eggs are set.  (Check with a toothpick - if inserted toothpick comes out clean it's done!)