Taste the world right in your kitchen with Amish recipes
vegetable soup
1 1/2 pounds beef
1 soup bone
1 large can tomatoes
3 stalks celery, cut up
1/2 cup rice
1 teaspoon granulated sugar
1 large onion, cut up
8 carrots, cut up
5 potatoes, cut up
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon celery seedCover beef and bone with water. Simmer for 1 1/2 to 2 hours.Remove bone. Add vegetables in order given: tomatoes, celery, onion, carrots and potatoes. Add spices. Continue to cook until vegetables are done.
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1 1/2 pounds beef
1 soup bone
1 large can tomatoes
3 stalks celery, cut up
1/2 cup rice
1 teaspoon granulated sugar
1 large onion, cut up
8 carrots, cut up
5 potatoes, cut up
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon celery seedCover beef and bone with water. Simmer for 1 1/2 to 2 hours.Remove bone. Add vegetables in order given: tomatoes, celery, onion, carrots and potatoes. Add spices. Continue to cook until vegetables are done.
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yumazitti
8 ounces wide noodles, cooked and drained
1 1/2 pounds ground beef
1/2 cup diced celery
2 tablespoons butter
1/4 teaspoon pepper
Salt to taste
1 (10 1/2 ounce) can cream of chicken soup
1 (10 ounce) can tomato paste
1/2 pound Cheddar cheese, gratedBrown meat in butter, and season with salt and pepper.Place a layer of noodles in a 2-quart casserole, then one layer each of meat, celery, soup, tomato paste and cheese. Repeat until all the ingredients are used, ending with layer of cheese and bake, uncovered, at 350 degrees F for 1 hour.
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8 ounces wide noodles, cooked and drained
1 1/2 pounds ground beef
1/2 cup diced celery
2 tablespoons butter
1/4 teaspoon pepper
Salt to taste
1 (10 1/2 ounce) can cream of chicken soup
1 (10 ounce) can tomato paste
1/2 pound Cheddar cheese, gratedBrown meat in butter, and season with salt and pepper.Place a layer of noodles in a 2-quart casserole, then one layer each of meat, celery, soup, tomato paste and cheese. Repeat until all the ingredients are used, ending with layer of cheese and bake, uncovered, at 350 degrees F for 1 hour.
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zucchini bread
3 eggs
2 cups granulated sugar
2 cups shredded zucchini
1 cup vegetable oil
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup chopped nuts
1/2 cup raisinsBeat eggs until foamy. Stir in sugar, zucchini, oil and vanilla extract. Gradually add dry ingredients and spices. Stir in nuts. Pour into bread pans which have been greased only on the bottoms. Bake at 325 degrees F for 60 to 80 minutes. Cool 10 minutes. Remove from pans and cool completely.Makes 2 loaves.
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3 eggs
2 cups granulated sugar
2 cups shredded zucchini
1 cup vegetable oil
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup chopped nuts
1/2 cup raisinsBeat eggs until foamy. Stir in sugar, zucchini, oil and vanilla extract. Gradually add dry ingredients and spices. Stir in nuts. Pour into bread pans which have been greased only on the bottoms. Bake at 325 degrees F for 60 to 80 minutes. Cool 10 minutes. Remove from pans and cool completely.Makes 2 loaves.
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sauerkraut bread
Source: Elizabeth Coblentz1 (1/4 ounce) package dry yeast
3/4 cup warm (110 to 115 degrees F) water
1/2 cup potato flakes
3 tablespoons packed brown sugar
1 teaspoon salt
1/2 teaspoon caraway seed
2 tablespoons vegetable oil
1 (14 ounce) can sauerkraut, drained and chopped
3 1/2 to 4 cups all-purpose flourIn large bowl, sprinkle yeast over water. Stir until dissolved. Blend in potato flakes, brown sugar, salt, caraway seed, oil and sauerkraut. Gradually add flour to make a stiff dough. Knead on floured surface for 4 minutes. Cover and let rise in warm spot until doubled in size, about 45 minutes to 1 hour.Punch down and shape into loaf. Place in oiled 9 x 5-inch baking pan. Cover and let rise in warm place until doubled in size, about 45 minutes to 1 hour.Bake at 350 degrees F for about 1 hour, or until golden.
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Source: Elizabeth Coblentz1 (1/4 ounce) package dry yeast
3/4 cup warm (110 to 115 degrees F) water
1/2 cup potato flakes
3 tablespoons packed brown sugar
1 teaspoon salt
1/2 teaspoon caraway seed
2 tablespoons vegetable oil
1 (14 ounce) can sauerkraut, drained and chopped
3 1/2 to 4 cups all-purpose flourIn large bowl, sprinkle yeast over water. Stir until dissolved. Blend in potato flakes, brown sugar, salt, caraway seed, oil and sauerkraut. Gradually add flour to make a stiff dough. Knead on floured surface for 4 minutes. Cover and let rise in warm spot until doubled in size, about 45 minutes to 1 hour.Punch down and shape into loaf. Place in oiled 9 x 5-inch baking pan. Cover and let rise in warm place until doubled in size, about 45 minutes to 1 hour.Bake at 350 degrees F for about 1 hour, or until golden.
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vanilla pie
1/2 cup firmly packed brown sugar
1 tablespoon flour
1/4 cup dark corn syrup
1 1/2 teaspoons vanilla extract
1 egg, beaten
1 cup water
1 cup flour
1/2 cup firmly packed brown sugar
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1/8 teaspoon salt
1/4 cup butter
1 unbaked 9-inch pie shellCombine first 5 ingredients in 2-quart saucepan. Slowly stir in water. Cook over medium heat until mixture comes to a boil, stirring constantly. Let cool. Combine remaining ingredients (except pie shell) and mix until crumbly. Pour cooled mixture into pie shell and top with crumbs. Bake at 350 degrees F for 40 minutes or until golden brown.
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1/2 cup firmly packed brown sugar
1 tablespoon flour
1/4 cup dark corn syrup
1 1/2 teaspoons vanilla extract
1 egg, beaten
1 cup water
1 cup flour
1/2 cup firmly packed brown sugar
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1/8 teaspoon salt
1/4 cup butter
1 unbaked 9-inch pie shellCombine first 5 ingredients in 2-quart saucepan. Slowly stir in water. Cook over medium heat until mixture comes to a boil, stirring constantly. Let cool. Combine remaining ingredients (except pie shell) and mix until crumbly. Pour cooled mixture into pie shell and top with crumbs. Bake at 350 degrees F for 40 minutes or until golden brown.
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raisin pie
1 3/4 cups milk
3 eggs, separated
1 (3 5/8 ounce) box vanilla flavor pudding &
pie filling mix (not instant)
1 teaspoon pure vanilla extract
1/2 teaspoon ground allspice
1 1/2 cups golden seedless raisins
1 (9-inch) baked pastry shell
6 tablespoons granulated sugarIn a small saucepan, combine milk and egg yolks; blend well. Stir in pudding mix. Cook, stirring constantly until mixture comes to a boil. Remove from heat; stir in vanilla extract and allspice. Blend well. Fold in raisins; cool.Turn mixture into pastry shell; chill thoroughly.Meanwhile, in a small mixing bowl, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff but not dry. Spoon meringue over pie, making sure that meringue touches edge of crust. Bake at 450 degrees F for 4 to 5 minutes or until meringue is lightly browned.
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1 3/4 cups milk
3 eggs, separated
1 (3 5/8 ounce) box vanilla flavor pudding &
pie filling mix (not instant)
1 teaspoon pure vanilla extract
1/2 teaspoon ground allspice
1 1/2 cups golden seedless raisins
1 (9-inch) baked pastry shell
6 tablespoons granulated sugarIn a small saucepan, combine milk and egg yolks; blend well. Stir in pudding mix. Cook, stirring constantly until mixture comes to a boil. Remove from heat; stir in vanilla extract and allspice. Blend well. Fold in raisins; cool.Turn mixture into pastry shell; chill thoroughly.Meanwhile, in a small mixing bowl, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff but not dry. Spoon meringue over pie, making sure that meringue touches edge of crust. Bake at 450 degrees F for 4 to 5 minutes or until meringue is lightly browned.
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sunday pork chops
1 cup catsup
1 tablespoon Worcestershire sauce
1/2 cup onion, dicedPreheat oven to 375 degrees F.Mix together catsup, Worcestershire sauce and onion Pour over pork chops which have been browned and drained. Cover. Bake for 2 hours.
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1 cup catsup
1 tablespoon Worcestershire sauce
1/2 cup onion, dicedPreheat oven to 375 degrees F.Mix together catsup, Worcestershire sauce and onion Pour over pork chops which have been browned and drained. Cover. Bake for 2 hours.
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thick milk pie
3 eggs
1 cup molasses
1 cup granulated sugar
1/2 cup all-purpose flour
1 teaspoon baking soda
3 cups thick sour milk
2 (9-inch) unbaked pie shellsPreheat oven to 400 degrees F.Beat eggs. Add molasses. Combine sugar, flour and baking soda and add to egg mixture. Add thick milk. Pour into unbaked pie shells. Bake for 10 minutes; then reduce oven temperature to 325 degrees F and bake for 40 to 45 minutes.Sprinkle top of pie with cinnamon, if desired.
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3 eggs
1 cup molasses
1 cup granulated sugar
1/2 cup all-purpose flour
1 teaspoon baking soda
3 cups thick sour milk
2 (9-inch) unbaked pie shellsPreheat oven to 400 degrees F.Beat eggs. Add molasses. Combine sugar, flour and baking soda and add to egg mixture. Add thick milk. Pour into unbaked pie shells. Bake for 10 minutes; then reduce oven temperature to 325 degrees F and bake for 40 to 45 minutes.Sprinkle top of pie with cinnamon, if desired.
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turnip casserole (riewe schales)
1 1/2 cups grated turnip
1 1/2 cups grated potato
3/4 cup milk
1/2 cup low fat yogurt
1/2 cup whole grain bread crumbs
1/4 cup sunflower, olive or safflower oil
2 medium onions, chopped
1 tablespoon dried parsley
1/2 teaspoon ground black pepperPreheat oven to 375 degrees F.Thoroughly mix all the ingredients, except the bread crumbs, in a large bowl. Pour the mixture into a lightly greased shallow casserole. Scatter the bread crumbs over the top. Bake for 40 minutes.Serve immediately. Yields 5 servings.Variation
Fry the bread crumbs in a small amount of oil, before scattering them over the top of the dish.
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1 1/2 cups grated turnip
1 1/2 cups grated potato
3/4 cup milk
1/2 cup low fat yogurt
1/2 cup whole grain bread crumbs
1/4 cup sunflower, olive or safflower oil
2 medium onions, chopped
1 tablespoon dried parsley
1/2 teaspoon ground black pepperPreheat oven to 375 degrees F.Thoroughly mix all the ingredients, except the bread crumbs, in a large bowl. Pour the mixture into a lightly greased shallow casserole. Scatter the bread crumbs over the top. Bake for 40 minutes.Serve immediately. Yields 5 servings.Variation
Fry the bread crumbs in a small amount of oil, before scattering them over the top of the dish.
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waldorf salad
3 Golden Delicious Apples, chopped
3 Red Delicious apples, chopped
1 (20 ounce) can pineapple chunks or tidbits,
drained, reserve juice
2/3 cup granulated sugar
2 tablespoon cornstarch
Dash of salt
Small amount of chopped celery
White grapes, as many as you like
Chopped English walnuts
1/2 cup coconutPut 1 cup pineapple juice, sugar, cornstarch and salt into a saucepan. Cook, stirring constantly until thickened. Set aside to cool.Mix fruit and remaining ingredients together. Pour cooled dressing over fruit. Refrigerate.
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3 Golden Delicious Apples, chopped
3 Red Delicious apples, chopped
1 (20 ounce) can pineapple chunks or tidbits,
drained, reserve juice
2/3 cup granulated sugar
2 tablespoon cornstarch
Dash of salt
Small amount of chopped celery
White grapes, as many as you like
Chopped English walnuts
1/2 cup coconutPut 1 cup pineapple juice, sugar, cornstarch and salt into a saucepan. Cook, stirring constantly until thickened. Set aside to cool.Mix fruit and remaining ingredients together. Pour cooled dressing over fruit. Refrigerate.
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