Bauernfeind Recipes

OK I cheated.  I used the Barber Foods Cordon Bleu.  They make it almost as good as you can homemade.  The difference is the reduced cooking time in the NuWave. 1 Box Barber Chicken Cordon Bleu 2 lbs of fresh brussel sprouts 1/2 yellow onion 1/4 cup olive oil 2 cloves of garlic Garlic salt Cut the ends off the brussel sprouts and wash.  Cut the onion up into edible sized portions.  Chop the garlic and add all three to a small baking dish.  Cover and toss with the olive oil and spice with garlic salt.  Set aside. Put the Cordon bleu on the 4" rack in a bread pan. and cook for 10 minutes.  Remove the chicken and place the brussel sprout mixture in and cook for 15 minutes on the 1" rack.  When time is done, flip the rack, put the brussel sprouts under the rack and the chicken on the 4" rack for 10 minutes.  When time is done the internal chicken temperature should be 165 or greater.

CHICKPEA CRUST PIZZA MARGHERITA If you want slightly crispier crusts, bake the pizza shells in the middle of the oven for 5 minutes before topping them. Start to finish: 1 hour Servings: 4 1 1/2 cups (6 1/4 ounces) garbanzo bean (chickpea) flour 1/2 teaspoon table salt 1/4 teaspoon ground black pepper 1 1/3 cups water 1 1/2 cups chopped tomatoes (cut into 1/2 inch pieces) Heaping 1/4 teaspoon kosher salt 1 teaspoon minced garlic 1/4 cup extra-virgin olive oil, divided 5 ounces coarsely shredded mozzarella cheese (about 1 cup) 1/2 cup shredded fresh basil Into a medium bowl, sift together the chickpea flour, table salt and pepper. Add 1/3 cup of water and whisk until the mixture has the consistency of a smooth paste. Add the remaining 1 cup of water, 1/2 cup at a time, whisking until the batter is smooth with each addition. Let stand for 30 minutes while you prepare the remaining ingredients. In a colander, toss the tomatoes with the kosher salt. Set ...

1 lb Asparagus 1 pinch of Sugar 1 tbs Butter 2 oz flour 1 Cup chicken of beef stock 1 pinch of nutmeg 1 egg yolk 1 tbs liquid cream/half and half 1 bunch of fresh green onions Wash and peal the asparagus, remove any hard parts and cut it in little pieces. Bring a pot of salted water to a rolling boil and add the asparagus and a pinch of sugar. Boil till the asparagus is nice and soft, drain but be sure to save about one and 3/4 th  cups of the asparagus broth and set aside. Melt the butter in a pot and add the flour. Stir the mixture until the flour is incorporated, and then cooked until at least the point where a raw flour taste is no longer apparent. Add asparagus broth and stock. Bring the soup to a nice boil and season to taste with salt and nutmeg and thicken it with the liquid cream/half and half and egg yolk. Add the parboiled asparagus bits and  fresh chopped green onion.  If you need to thicken add some flour in 1/4 cup warm water before...

1 1/4 lbs boneless beef short ribs cut into 1 1/2 in cubes salt 6 tbsp butter divided 6 cloves garlic, chopped 4 cups beef stock 2 cups water 2 tbsp tomato paste 1 tsp thyme 1 tbsp worcestershire sauce 1 bay leaf 1 large onion chopped 4 carrots chopped 3 lbs of yukon gold potatoes cut into 1/2 inch chunks 1/2 tsp pepper Season the beef well with salt.  Add 4 tbsp of butter to a large dutch oven over medium high heat.  Cook the beef until browned on all sides.  Add the garlic and stir for about a minute then add the beef stock, water, tomato paste, thyme, worcestershire and bay leaf.  Bring to a simer then reduce the heat to low and cook for an hour. In another skillet use the remaining butter adding the onion, carrots and cook until the vegetables have just started to soften and brown.  Set aside After the hour put the potatoes and sauteed vegetables in the pot and cook until the potatoes are soft; about 40 minutes.

1 zucchini grated 1/4 tsp salt 1 tbsp extra virgin olive oil 3 cloves of garlic, minced 1 pkg frozen chopped spinach defrosted (or chop up a bag of fresh) 1 cup pasta shells 2 tbsp butter 1 tbsp plus 1.5 tsp flour 1.25 cups Sargento shredded cheese (mozzarella, havarti, swiss, or a blend) 1.5 cups milk 1 tsp thyme Lemon juice 1/2 cup bread crumbs 1/4 cup parmesan cheese Preheat oven to 375.  In a colander toss the zucchini and salt let sit 15 minutes then squeeze out any remaining liquid out of the zucchini.  In a large saute pan heat the olive oil then add the garlic and cook for a minute.  Add the zucchini stir, and cook for a minute. Then add the spinach, stir until overall heated then transfer to a bowl, salt and pepper to taste.  Sprinkle with a little lemon juice. Cook the pasta reducing the normal cooking time by one minute. Drain the pasta and add it to the bowl of vegetables. In the saute pan add the butter.  Melt until foamy, add...

Another easy slow cooker meal you have ready today or tomorrow depending on the temperature you use to cook this delicious meal.  You can use any type of pork roast/pork loin just remember to tie it together with butcher twine if you use a pork loin roast. About 2 lbs of pork Fresh Rosemary 6 garlic cloves chopped 1 lemon, slice in half then slice one half into four or five thin slices olive oil canola oil 1/2 cup chicken stock 1/4 cup chicken stock Salt and pepper Dice the rosemary up, throwing out the center main stem and toss into a bowl.  Add the chopped garlic cloves and 1/4 cup of chicken stock.  Mix this up and leave in the bowl.  Place the pork roast into the bowl rubbing the mixture all over the pork roast and letting it rest in the bowl, pour a drizzle of olive oil over the resting roast while you prepare the slow cooker.  If your slow cooker gets hot enough to brown meat then all you need to do is add 1/4 cup canola oil to the pot, turn...

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...