AMISH HOMESTYLE EGG SALAD
Egg salad is easy and delicious, and a quick go to lunch or supper here and feeds a bunch quick! This basic Amish recipe is one of my favorites with me adding just a bit to it!
AMISH HOMESTYLE EGG SALAD
INGREDIENTS
4-6 hard-boiled eggs
2 tablespoons red onions, chopped fine
¼ cup bacon bits
¼ cup shredded cheese of your choice
3 tablespoons mayo
1 tablespoon prepared mustard
2 tsp horseradish
2 teaspoons pickle relish
½ teaspoon salt
a pinch black pepper
DIRECTIONS
Finely chop eggs.
Add remaining ingredients, stir gently to combine.
Chill a half hour or until ready to serve.
Delicious on toasted bread, in a wrap, with crackers, or with fresh veggie slices such as carrots, celery, peppers, cucumbers, or tomatoes.
Cover and refrigerate leftovers.
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Disclaimer: BE ADVISED: Any public comment left on Helga's Pennsylvania Cooking may get a video response from me rather than a written response. IF YOU ARE NOT COMFORTABLE WITH THIS DO NOT COMMENT! I am not responsible for any damage or illness anyone does to equipment or themselves from the information contained in the video. If you follow the video and you do not use proper ingredients or cooking methods and hygiene and get sick, it is your fault and not that of Helga's Pennsylvania Cooking! This information is given with the understanding that if you use this information you do so with no liability to Helga's Pennsylvania Cooking or this channel. These videos are for entertainment purposes only! Due to factors beyond the control of Helga's Pennsylvania Cooking, it cannot guarantee against unauthorized modifications of this information, or improper use of this information. Helga's Pennsylvania Cooking assumes no liability for property damage or injury/illness incurred as a result of any of the information contained in this video. Helga's Pennsylvania Cooking recommends safe practices when working with appliances, utensils, and safe cooking practices, or any other tools or equipment seen or implied in this video. Due to factors beyond the control of Helga's Pennsylvania Cooking, no information contained in this video shall create any express or implied warranty or guarantee of any particular result. Any injury/illness, damage or loss that may result from improper use of these tools, equipment, or the information contained in this video is the sole responsibility of the user and not Helga's Pennsylvania Cooking.
How to Make Layered Amish Breakfast Bake
Here we've got a hearty all-in-one-pan breakfast great for any morning meal. Our Layered Amish Breakfast Bake, inspired by Pennsylvania Dutch Country, is stuffed with ham and cheese and baked to perfection!
See the full recipe here;
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PA Dutch Potato Filling | Thanksgiving tradition
Today we teach you the perfect Pennsylvania Dutch potato filling. This is a traditional Thanksgiving recipe in our family, it’s easy to make, and we certainly hope you enjoy it as much as we do! Let us know what you think!
Recipe:
-2 onions
-4 or 5 stalks of celery
-Half a loaf of French bread
-Mashed potatoes (check out our last video to see how we made those!).
Note: if you use our previous mashed potatoes recipe, add an extra cup of heavy whipping cream, it helps the bread absorb more and be less dry!
As always, if you enjoyed our video, let us know and give us a subscribe! We love hearing from all of you and hope you enjoy this recipe!
Pierogi Casserole -- PA Coal Region Comfort Food
Not everyone has the time to make pierogis! So whip up this easy pierogi casserole with your left over mashed potatoes and enjoy all the taste without the work and time of traditional pierogis! Don't worry, I have a vid coming on making the real deal pierogis soon! Recipe below!
Pierogi Casserole
6 C mashed potatoes
2 lg onions, diced and sauteed in butter
6-8 strips of bacon cooked, and cooled
4 C cheddar cheese or cheese of your choosing
1 8oz block of Philly Cream Cheese
2 tbs of parlsey
pepper to taste
6 lasagna noodles, cooked and drained
non stick cooking spray
Directions--
Combine mashed potatoes and cream cheese, mix well.
Put a layer of the potato mixture on the bottom of a greased 9x11 casserole dish.
Then add a portion of the onions.
Then add a portion of th bacon, crumbled.
Then add a portion of the shredded cheese.
Add pepper and parsley.
Place 3 lasagna noodles on this and repeat.
Bake at 375F for roughly a half hr, until cheese is melted and golden.
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MAILING ADDRESS:
Helga's Pennsylvania Cooking
P.O. Box 12 5 E Roosevelt Ave
Elysburg, PA 17824
*************************************************************
Disclaimer: BE ADVISED: Any public comment left on Helga's Pennsylvania Cooking may get a video response from me rather than a written response. IF YOU ARE NOT COMFORTABLE WITH THIS DO NOT COMMENT! I am not responsible for any damage or illness anyone does to equipment or themselves from the information contained in the video. If you follow the video and you do not use proper ingredients or cooking methods and hygiene and get sick, it is your fault and not that of Helga's Pennsylvania Cooking! This information is given with the understanding that if you use this information you do so with no liability to Helga's Pennsylvania Cooking or this channel. These videos are for entertainment purposes only! Due to factors beyond the control of Helga's Pennsylvania Cooking, it cannot guarantee against unauthorized modifications of this information, or improper use of this information. Helga's Pennsylvania Cooking assumes no liability for property damage or injury/illness incurred as a result of any of the information contained in this video. Helga's Pennsylvania Cooking recommends safe practices when working with appliances, utensils, and safe cooking practices, or any other tools or equipment seen or implied in this video. Due to factors beyond the control of Helga's Pennsylvania Cooking, no information contained in this video shall create any express or implied warranty or guarantee of any particular result. Any injury/illness, damage or loss that may result from improper use of these tools, equipment, or the information contained in this video is the sole responsibility of the user and not Helga's Pennsylvania Cooking.
How to Make Pennsylvania Dutch Apple Pie and Amish Cinnamon Bread
Test cook Bryan Roof makes host Bridget Lancaster perfect Pennsylvania Dutch Apple Pie. Next, tasting expert Jack Bishop challenges host Julia Collin Davison to a tasting of vanilla ice cream. Then, equipment expert Adam Ried reveals his top pick for loaf pans. Finally, Bridget and Julia bake the best Amish Cinnamon Bread.
Get the recipe for Pennsylvania Dutch Apple Pie:
Get the recipe for Amish Cinnamon Bread:
Buy our winning loaf pan:
Buy our winning food processor:
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Ina Garten's Meatloaf | Barefoot Contessa | Food Network
Fans say Ina's easy recipe is the best meatloaf ever!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Meat Loaf
Recipe courtesy of Ina Garten
Total: 1 hr 25 min
Cook: 1 hr 25 min
Yield: 6 servings
Level: Easy
Ingredients
1 tablespoon good olive oil
3 cups chopped yellow onions (3 onions)
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Worcestershire sauce
1/3 cup canned chicken stock or broth
1 tablespoon tomato paste
2 1/2 pounds ground chuck (81 percent lean)
1/2 cup plain dry bread crumbs (recommended: Progresso)
2 extra-large eggs, beaten
1/2 cup ketchup (recommended: Heinz)
Directions
Preheat the oven to 325 degrees F.
Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.
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Ina Garten's Meatloaf | Barefoot Contessa | Food Network