Bauernfeind Recipes

This is a great holiday plate that satisfy most every taste.  A little bit salt and spice mixed with olive oil and some vinegar! Ingredients Two medium to large jars of pitted green olives.  One stuffed with garlic the other with pimentos One can medium pitted black olives One medium jar of (your choice) mild/spicy/hot banana pepper rings One small jar of pearl onions (often found where alcoholic drink mixes are) Two small jars of garlic cloves Olive oil (good stuff - cold pressed virgin olive oil- don't buy the cheap shit) Garlic salt Pepper Italian Seasoning In the serving dish or in a salad bowl pour about a quarter cup of olive oil and two teaspoons of garlic salt.  With two large spoons stir until the salt is evenly distributed.  Drain all the olives, the garlic cloves, pearl onions, all but the banana pepper rings.  Put everything into the bowl and mix throughly. Pour a liberal amount of olive oil on the mixture.  Drain about half t...

This twist on the traditional green bean casserole used at Thanksgiving, provides a meal for two, three, four depending on the amount of chicken you use in the casserole dish.  In this illustration we cooked four chicken thighs that made two dinners for us! Ingredients: Chicken (in this case 4 thighs) Mushroom/Cream of Celery/Cream of Chicken/Creamy gravy sauce (here used two cream of chicken) bag of frozen green beans (16oz) 4 tbls olive oil French Fried Onions (handful) Salt/pepper/garlic salt 1 and 1/2 cups sharp cheddar cheese shredded. Turmeric powder Two onions, two cloves of garlic Chicken spices - your choice spicy or mild 8 small whole red potatoes Heat oven to 350.  Spray pan with Pam or like substance and arrange chicken.  Cut the potatoes in half and arrange around the chicken, add olive oil to the pan.  Salt and pepper the chicken and use whatever chicken seasoning then place uncovered in the oven.  Microwave t...

1 (15 ounce) can   green  beans 2/3 cup  vinegar 1/3 cup  canola & olive oil mix   1/2 teaspoon  garlic  salt 1/2 teaspoon   ground black pepper 1/2 teaspoon   celery seed, Italian seasoning 1 pound   wax beans 1 (15 ounce) can   kidney beans, drained and rinsed 1  red  onion, sliced into thin rings 3/4 cup   white sugar Drain the canned beans.  Into the serving bowl combine the vinegar, oil, salt, sugar and stir. Add the beans, mix, top with italian seasoning andrefrigerate  overnight

Ingredients MG_1015.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"> 1 cup quinoa 2 cups water 1/2 red onion pressed/squeezed garlic 1 teaspoon olive oil 1 teaspoon salt 2 cups chopped broccoli 1 (10 ounce) can cream of mushroom soup 1 cup shredded Mozzarella cheese 1/2 cup French-fried onions 1/2 cup ranch dressing 1 teaspoon lemon pepper salt and ground black pepper to taste 1/2 cup French-fried onions This turned out tastier and healthier than I thought it would be to be honest.  The biggest pain in the ass is cleaning the quinoa.  Seems this stuff has a coating requiring rinsing - easiest way is to let it soak for 30 minutes then rinse the quinoa until the rinse water is clear.  Then in a pot with the 2 cups of water and salt add the quinoa and bring to a boil.  Once at a boil reduce to a simmer for about 20 minutes or until all the water is absorbed. In the meantime in a frying pan having cut up the onions,...

This is great and super tasty!! Slice the zucchini in half. Slice off the bottom to keep it stable. Brush or spray with olive oil and top with garlic or garlic powder. Top with sliced tomatoes, salt and pepper to taste. Use mozzarella cheese, Parmesan cheese or mixed blend.. Bake 375 for 20 to 30 minutes until soft.

Summer Chicken and Eggplant Pasta 494 calories, 10.75 grams sugar, 15.6 grams fat, 66.6 grams carbohydrates, 29.45 grams protein It may not be summer just yet, but this flavorful pasta is perfect all year long, especially when you want to indulge your carb cravings. Though the mouthwatering dish is on the heavier side, it includes plenty of fresh veggies (eggplant, zucchini, squash, and cherry tomatoes) and protein (chicken). You’ll walk away completely fulfilled! Ingredients: 1 eggplant, cut into 1/2 in. thick slices 2 chicken breasts, about 4 oz. each 1 zucchini 1 yellow squash 1 c. grape or cherry tomatoes 2 tsp. extra-virgin olive oil, plus more for brushing Salt & pepper Non-stick spray Grill seasoning 6 oz. angel hair pasta 5 tbsp. good, olive oil-based Italian dressing, divided 8-10 fresh basil leaves, thinly sliced or torn Directions: Lay eggplant slices on a cooling rack. Generously salt each side and let sit for 10 minutes. Blot excess moisture and salt off the top with a...

1 can of refrigerated Pillsbury crescent rolls 3 eggs shredded cheese - sharp cheddar bag of frozen hash browns Frozen sausage crumbles or crumbled bacon or crumbled vegetarian sausage either a pizza pan or a rectangle cookie sheet salt/pepper/turmeric Set the oven to 400 and then with the selected pan, open the crescent rolls and spread them out. If using the pizza pan, separate the crescent slices and form a circle best you can, stretching and patting the dough to fill the empty spots. Shake out enough hash browns to cover the dough thinly. Shake out crumble of your selection and add enough to cover each quarter section with a taste of the sausage. Mix well the three eggs, a sprinkle of turmeric, and add a small amount of the cheese to help the eggs spread out easier. Then slowly starting at the outer edge drizzle the egg mixture throughout the pizza. Add cheese to the pizza top in a thin layer. Salt/pepper to taste.