Bauernfeind Recipes

 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.