Bauernfeind Recipes

A variation on my hash browns breakfast casserole   but this uses a variation on the cheese used and the addition of sausage.  Johnsonville offers many types of sausage and is my go-to sausage when I'm anywhere other than NY where I can get real deli Italian sausage!  Otherwise I think you'll love this recipe! 1 large package of frozen hash browns 7 eggs 1 cup of milk 1/4 package of mozzarella cheese 4 Johnsonville sausages (choose whichever variety you prefer) Italian Seasoning Sargento 4 cheese grated mixed package cheese and use 1/2 the bag PAM 1 tsp Turmeric 1 tomato 1/2 onion chopped 2 cloves garlic, chopped Stick of butter In a medium saucepan melt a few patties of butter and brown the sausages.  In a bowl take the eggs and scramble them mixing thoroughly.  Add Turmeric, salt and pepper to taste and mix in the milk.  As the sausages are browning take them out one at a time and slice them up, returning them to the pan.  In the...

This breakfast recipe turned out better than I expected it to be on the day I made it but not as good as I had hoped it to be on subsequent days, i.e. leftovers.  Too soggy/soft for a tasty leftover meal.  Despite that I did eat them for several days after making them.  The key here is to either make less or save these for an occasion when there is company. Ingredients: 1 container of refrigerated french bread dough 1 package of shredded cheddar cheese ( look for a blended cheese mix ) 1 package of creamed spinach 5 eggs 1 yellow onion 3 garlic cloves 4 slices of bacon Tarragon Salt and pepper In a medium frying pan start cooking the bacon.  In the meantime dice up the garlic clove and about a third of the yellow onion.  Once the bacon is about halfway cooked put the onion and the garlic into the pan.  Remove the bacon a strip at a time and slice the bacon into thin strips and return to the pan. Cook the mixture until the onions and th...

While Chili has always been a staple in our house for years, I make it less and less as time takes it toll on the tummy - it just does not tolerate the spicy as much anymore!  This chili is not that spicy and easily modified. Ingredients: 1lb ground beef 2 Cans Ventti Chili 1 can diced tomatoes 1/2 jar Alfredo sauce Celery salt Thyme Garlic salt Garlic cloves 1 medium yellow onion Tabasco sauce Good spicy mustard (not baby shit mustard) Bag of grated Mexican cheese One last ingredient -- a bag of Chili flavored, or regular flavored, Fritos. OK, here's the easy part, you're going to throw everything in the pot in two easy steps.  First put your crockpot on high to cook and brown the meat and cook the diced onions and garlic cloves at the same time. While the meat is browning go ahead and open all the cans.  If you want to stretch this for a larger family or you don't like as much meat in your chili then use the large Vietti chili cans plus a can...

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...