Bauernfeind Recipes

 This easy shrimp scampi recipe features flavorful sautéed shrimp in a garlicky, buttery wine sauce tossed with pasta for a quick weeknight dinner. Ingredients: I lb of Angel Hair pasta 1 cup butter 1 to 1.5 lbs of shrimp, peeled and deveined (cooked) 4 cloves of garlic 1 cup dry white wine 1/4 teaspoon black pepper 1 cup fresh grated Parmesan cheese 1 tbs chopped fresh parsley 4 lemon wedges Here's a video of my sister Pat and I cooking this recipe. Preparation and stirring steps: Slice up the cloves of garlic Bring a pot of water to a boil, toss in a sprinkle of olive oil. Stir occasionally and cook about 6 minutes.  Drain and keep warm Meanwhile, melt the butter in a large and deep saucepan/frying pan/wok over medium heat.  Stir in the shrimp and the garlic and cook for five minutes Stir in the wine, black pepper and bring to a low boil. Stir for three minutes. In a large bowl, put the pasta in the bowl and pour the shrimp on top.  Stir to mix it all throughly. ...

  This bang bang chicken casserole is an all-in-one chicken and rice dish topped with a bang bang sauce inspired by Bonefish Grill's iconic Bang Bang Shrimp. Spiced and sauteed chicken baked over rice in a single skillet minimizes hands-on time, and results in a spicy, savory dish with a hint of sweetness. We had to improvise on the "one skillet" idea.  They suggest using a cast iron skillet we did not have.  Use anything that can be used on the stovetop and then the oven for best results. My sister Pat and I made a video about this  recipe. Just click this link to follow along! Original recipe (1X) yields 8 servings 2   pounds   skinless boneless chicken thighs , cut into bite-size pieces 1   teaspoon   onion powder 4  tablespoons   Sriracha chile sauce , divided (Here you can increase the heat or decrease the heat based on your personal taste) 3   tablespoons   soy sauce , divided 2   tablespoons  finely chopped...

 Talk about a great dish?  It's not often we find a recipe that is so tasty and easy to make that hit's it out of the park as this one most certainly did.   Souvlaki, marinated meat grilled on a skewer, is a Greek fast food. Pork is traditionally used to make the dish as we did with this recipe , but chicken, lamb, and beef are also common. You can enjoy souvlaki straight off the skewer as a kebab , in a warm pita with your favorite toppings, or over a bed of fresh veggies. **It's important to remember that this involves about a 3 to 4 hour marinating time in the refrigerator so plan your time well. Want to watch this Souvlaki being made in a 30 minute video?  https://youtu.be/rdRvS9Vl6lY Ingredients: 1/2 cup cold pressed olive oil 1/2 cup soy sauce 1 medium lemon, juiced 3 cloves of garlic, crushed 1 teaspoon oregano 3 pound pork tenderloin, cut into "1 inch" (approximate) cubes 2 medium onions cut into 1 inch pieces 3 bell peppers cut into 1 inch pieces Skewer...

This Italian wedding pasta bake with meatballs, and cheese has all the same ingredients and flavors of Italian Wedding soup with a panko breadcrumb topping with plenty of oregano seasoning and excellent flavors for a perfect casserole dish. To follow my sister and I as we make this dish just click this link : https://www.youtube.com/watch?v=waqOFtzRGNE Ingredients: Butter cooking spray Dried Farfalle pasta (or bowtie pasta) (12 oz) Butter Cold pressed olive oil (2 tablespoons) Onion (1 whole yellow onion, chopped) Celery (2 stalks, chopped) Carrots (2 chopped) Garlic (3 cloves, minced) All-purpose flour (1/3 of a cup) Chicken Broth (1 32 oz carton) Grated Parmesan cheese (1 cup, divided) I'd recommend the Parmesan/Romano blend instead Chopped Spinach (5 cups) (2 full bunches chopped) Fresh oregano (2 tablespoons chopped) Salt (to taste ) Panko breadcrumbs (Plain) (1 cup) Fresh parsley (2 tablespoons, chopped) Frozen Italian meatballs (28 oz package, thawed) I'd suggest making ...

 I've not tried this recipe before, not that I'm aware of, but I often buy Quiche Lorraine or spinach and cheese type of quiche, and I really liked it.  So I checked the recipes for Quiche Lorraine on different recipe sites and decided to modify them a little bit and see if it tasted the same and it did.  With very little preparation and easy to assemble, this could be a family favorite in no time. Ingredients: 4 eggs 1 and 1/4 cups of half and half (Full cream is usually called for) Four slices of bacon chopped into small pieces  Gruyere Cheese 4oz grated Three slices of an onion chopped up Salt and pepper Frozen pie shell (You can make your own pie shell, but why bother.  Buy a frozen pie and it comes with an aluminum shell for easy baking) So first heat the oven to 400 degrees and put the pie shell in to brown.  While that is going on fry the bacon, continually turning the small pieces so they cook evenly, and when they are crisp take and place them into...

 We saw this recipe (my sister and I) and tried it.   Everyone on the show claimed it was hands-down the best cutlet recipe they had ever had.  I normally dismiss this as television advertising crap, but they were so earnest and believable that we decided to try it on the Bauernfeind and Muens taste buds.  It's not that difficult at all but start with quality chicken breasts that help with flavor and moistness of the cooked breast.  If you go cheap charlie the breast may not be the best.  Anyway, it may seem like an absurd amount of fennel and mustard powder, but believe me, it is not only good but necessary. Watch the How-To Video Here! Ingredients:  The amount you use of these ingredients depends on whether you use 2 or 3 breasts. 2 or 3 boneless skinless (dykless 😏) chicken breasts 1 or 1.5 cups of Panko 1/2 to 1 cup crushed Corn Flakes 1 tablespoon of cornstarch 1/2 to 3/4 cups of milk (real milk not that grey water crap) 1 to 2 eggs 2 to 3 teaspo...

  (Here's a link to the "How To" video Pat and Jim made:  https://youtu.be/uczvvWh170I ) Everyone makes pasta of one form or fashion.  Many claim to be Italian or have authentic passed down recipes from Italian grandparents but most if any have ever lived in Italy.  I have, as have my family. Interestingly, Lasagna was rarely on any menu we ever saw and we lived in Naples (Napoli) where, according to the history of Lasagna, tomato sauce was introduced into Lasagna, a meal copied from the Greeks.  Anyway, this recipe is as accurate as any Lasagna recipe can be when it has changed so much over the years.  I hope you enjoy it. Ingredients 1   pound   sweet Italian sausage ¾   pound   lean ground beef ½   cup   minced onion 2   cloves   garlic, crushed 1   (28-ounce) can  of  crushed tomatoes 2   (6.5 ounces) cans  of  canned tomato sauce 2   (6-ounce) cans  of  tomato paste ½ ...

 This version of the cheese and sausage casserole is, I believe, easier to make, has fewer calories, is very moist, and is definitely a meal you make the day before.  Just refrigerate overnight letting all the ingredients meld together before baking the next morning. Ingredients: 1 lb breakfast sausage. (Here are several options to include mild, medium, or hot sausage depending on your taste.  You can also substitute turkey sausage to reduce the fat content) 2 8oz bags of shredded Colby-Jack Cheese.  (Here too you can substitute or mix and match cheese types like a coly-jack and a swiss) 12 eggs 1 small carton of heavy whipping cream 1/2 a small yellow onion (Optional as is a small green or red bell pepper chopped up) Preparation: Cook sausage chopping it up as it cooks.  When it is still pink add the onion and peppers if you are using them and continue cooking until everything is cooked, Coat a 9 x 13-inch baking dish (I use glass) with PAM Take the first bag o...

As my sister tells this story, this is the first meal Monica ever cooked for the Bauernfeind Family in New York when we were first married without any children, and it was a hit.  I hope you enjoy this as much as we did every year she made it.  Ingredients: 2 pounds of ground beef 2 onions, chopped (large) 1 bell pepper   1 clove garlic  1/2  lb. Velveeta cheese, cubed 2 cans chopped black olives salt and pepper 1 can cream of mushroom soup (or celery) 1 can diced tomatoes 1 can whole kernel corn, drained(original Monica's recipe called for a can of creamed corn - I liked the full kernel so I modified her recipe a dot)) 1 can Rotel tomatoes 1 12 ounce pkg medium egg noodles (large) Package egg noodles we used to use medium-sized, but the new "Large" egg noodles are equivalent to the old medium we used to use.  Don't cook the noodles all the way, say just 8 minutes.  They will finish cooking when they are mixed and baked in the f...

While there are many variables to this recipe, this is relatively close to my father's recipe, with small changes sometimes noted.   Here's a link to a video my brother-in-law Warren and sisters Pat and Mary Ellen put together and cooked.   Here are the ingredients: 1.5 pounds of ground beef and select the 85/15 percent fat ground beef for better flavor 5 cloves of garlic, chopped/chunked 2 eggs Salt and pepper 1 medium onion chopped .5 tbs of  Worcestershire  sauce 1.5 cups of Italian-flavored bread crumbs 2 tablespoons olive oil or butter Real whole milk or half-and-half approx. 3oz Mix together in a large bowl the ground beef, eggs, garlic, salt and pepper, and the milk together with your hands in a kneading fashion.  After thoroughly mixed add the bread crumbs and continue to knead until the mixture is relatively smooth.  Form into oval hamburger-sized patties and place them in an aluminum cooking pan that the bottom has been coated in olive oil.  ...

Caventini  (Monica's Hand San Antonio, Texas 1978/1980) 1 lb ground beef 1 lb mild sausage 1 medium onion 12 oz egg noodles 1 large jar Prego 1/2 pkg of pepperoni 2 cups of mozzarella cheese 1 small jar of sliced mushrooms Brown the sausage, ground beef, and onions together in a large skillet.  Drain.  While meat is browning cook the noodles and drain.  In a large casserole dish mix the meats, Prego, and mushrooms together.  Top the mixture with the mozzarella cheese and pepperoni  Bake for 30 minutes at 350 degrees.  

First, let me introduce this Sauerbraten as a combined recipe of my father's (James Bauernfeind) my sister's (Mary Ellen Katilus and Patricia Muens) with a tiny bit of adjustments by myself to ensure clarity and flexibility.  The bottom line is this is a tried and true sauerbraten used many times over the years. 1 Top Round or Bottom Round Vinegar 6 whole cloves Bay Leaves 1 Large onion Sugar Pickling spice Ginger snaps Butter Flour Shortening Salt Pepper Assemble the Marinate:  Vinegar, 6 whole cloves, 2 bay leaves, 1 large onion cut up, 1 tbsp salt, 1 tbsp sugar, 2 tbsp pickling spice, 1 tsp pepper.  The amount of vinegar to use will depend on the container in which you will put the meat in to marinate; so, after putting the meat in the container and adding the ingredients above, you add vinegar until the meat is immersed in liquid halfway.  Then you add water to cover the meat completely.  Covering meat with 1/2 brine and 1/2 water.  Marinate for two/thr...