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From the bustling markets and humble farms of the Amish community comes a cuisine renowned for its simplicity, honesty, and hearty flavors. Their dishes, deeply rooted in tradition, often transport us to a time of pure, uncomplicated joy, where food was made from the heart and enjoyed with the family. One such timeless classic is the Amish Hamburger Steak Bake. A dish that seamlessly blends the tenderness of hamburger steaks with a rich, velvety gravy, it encapsulates the very essence of comfort food.

My memories associated with this dish are vivid and precious. I can still recall those Sunday afternoons when my grandmother, with her ever-present smile and apron, would labor with love in her kitchen. The tantalizing aroma wafting through the home, signaling that a feast was soon to be upon us. Each bite of that juicy hamburger steak, drenched in that creamy mushroom sauce, was a piece of home, a slice of warmth, a touch of grandmother’s love.

Amish Hamburger Steak Bake

Ingredients:

2 pounds ground beef

1 1/2 cups crumbled saltine crackers (roughly one pack)

1 cup milk

1/2 teaspoon Italian herbs

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper

Flour for dredging

Salt and freshly ground pepper to taste

For the Gravy:

1 1/2 cups milk

2 cans (10.75 oz. each) condensed cream of mushroom soup

Instructions:

Preheat your oven to 350°F. Grease a 9×13-inch baking dish.

In a large mixing bowl, combine the ground beef, crumbled saltine crackers, milk, Italian herbs, onion and garlic powder, cayenne pepper, salt, and pepper. Mix well.

Mold the mixture into thick hamburger steaks and lightly coat them in flour.

In a skillet over medium-high heat, sear each steak until browned on both sides. Once browned, place them in the prepared baking dish.

In a separate bowl, blend together the cream of mushroom soup and milk, ensuring a smooth consistency. Pour this mixture over the steaks in the baking dish.

Cover the dish with foil and let it bake for about 30 minutes. Ensure that the steaks are cooked through and that the gravy has a nice, bubbly consistency.

Let the dish cool slightly before serving. Feel free to add your choice of garnish.

The Amish Hamburger Steak Bake stands as a testament to the beauty of rustic, home-cooked meals. Its uncomplicated list of ingredients and method of preparation emphasize the importance of quality over complexity. Every forkful takes you on a nostalgic journey, reminding you of family, love, and those cherished moments around the dining table. So, set aside this recipe, gather your dear ones, and relish in the heartwarming goodness of an authentic Amish meal.

Have you ever wondered why every box of pasta comes with that seemingly innocuous instruction: “add salt to taste”? Well, it turns out there’s more to it than meets the eye. While it may not be the most groundbreaking culinary secret, adding salt to your pasta water actually serves a significant purpose – and it’s all about the boiling point.

Contrary to what some might believe, the primary effect of adding salt to boiling water is not to make it boil faster, as it’s often misunderstood. In reality, it only slightly raises the boiling point of the water. The extent of this increase depends on various factors, including the size of the pot, the quantity of water, and the amount of salt added – all within reasonable limits, of course.

Typically, when you add salt to your pasta water, the boiling point of the water will rise anywhere from one to four degrees Fahrenheit. While this bump might seem relatively insignificant, it can make a noticeable difference in your cooking process. The salted water will be a tad hotter than unsalted water, meaning your pasta will have to spend less time in the boiling water, reducing that agonizing eight minutes of anticipation before it’s ready to be smothered in delicious bolognese sauce.

Now, you might be thinking, “Okay, that’s nice, but what’s the big deal? Does it really matter if the water boils a bit faster?” The truth is, while the scientific benefits of adding salt to pasta water might be light, it has a more profound impact on your dish: flavor.

Yes, that’s right. The magic of salt extends beyond its mere influence on boiling points. When you salt your pasta water, you’re infusing the pasta itself with a subtle yet tantalizing flavor. Think of it as the first step in building the taste profile of your pasta dish.

As the pasta cooks, it absorbs some of the salted water, introducing a delicate saltiness to the very core of each noodle. This inherent saltiness adds depth to the pasta’s taste, making it more than just a bland vessel for your sauce. It becomes an integral part of the culinary experience, enhancing the overall flavor of the dish.

But the flavor enhancement doesn’t stop there. The salted pasta water also has a secondary advantage: it can help your sauce shine. When you toss your cooked pasta with a flavorful sauce, whether it’s a rich tomato-based concoction or a creamy Alfredo, that subtle saltiness from the pasta itself can complement and amplify the flavors in the sauce. It’s like the perfect duet, where the pasta and the sauce harmonize to create a symphony of taste in your mouth.

So, while adding salt to your pasta water might not be a groundbreaking scientific breakthrough, it’s a culinary technique that should not be overlooked. It may only slightly elevate the boiling point of the water, but the impact it has on the flavor of your pasta and the way it complements your sauce is undeniable. So, the next time you’re boiling pasta, don’t forget to add a generous pinch of salt – your taste buds will thank you.

For those who have a penchant for the authentic flavors of Italy, the Italian Chicken Pasta serves as a comforting culinary journey. This dish harmoniously intertwines succulent chicken pieces with perfectly cooked pasta, all drenched in a creamy, herbaceous sauce. Every mouthful is a testament to the rich and timeless Italian gastronomy that resonates with pasta enthusiasts all over the globe.

Pairing this delightful pasta with a crisp garden salad doused in a tangy balsamic vinaigrette offers a contrasting freshness, balancing out the rich pasta. Throw in some toasted garlic bread or crunchy bruschetta, and your meal is elevated to a whole new level of Italian goodness. And what’s an Italian feast without wine? A robust red wine, perhaps a Chianti or a Sangiovese, would be the cherry on top.

Italian Chicken Pasta Recipe:

Ingredients:

For the chicken & pasta:

4-5 boneless, skinless chicken breast cutlets

12 oz. preferred pasta (e.g., linguine, fettuccine)

½ cup all-purpose flour

1 tsp garlic powder

2 tsp Italian seasoning

2 tbsp oil

Salt & pepper, as needed

For the creamy sauce:

1 onion, finely chopped

3 garlic cloves, minced

4 tbsp butter

2 ripe tomatoes, diced

1 tbsp all-purpose flour

1 cup heavy cream

1 cup white wine

½ cup Parmesan cheese, grated

1 tsp Italian seasoning

½ tsp salt

Optional: ¼ tsp red pepper flakes

Procedure:

Dredge chicken in flour mixed with garlic powder, salt, pepper, and 1 tsp Italian seasoning.

In a pan, heat the oil and cook the chicken until golden and set aside.

Using the same pan, melt butter, then sauté onion and garlic.

Stir in the tomatoes briefly.

Add flour, mix, then pour wine and let it simmer.

On a low flame, add the cream and mix.

Incorporate Parmesan, Italian seasoning, salt, and optional red pepper flakes. Stir until velvety.

Boil and drain your pasta.

Add the chicken back into the creamy sauce.

Dish out pasta and pour over the chicken and sauce mix.

Finish the dish with an extra sprinkle of Parmesan and a touch of Italian seasoning. The Italian Chicken Pasta isn’t just a meal; it’s an immersive experience. Perfect for a casual weeknight dinner or an elegant gathering, this dish encapsulates the heart and soul of Italy. Dive in and savor every bite. Buon appetito!

Ingredients:

• 3 to 4 Sweet Vidalia onions
• 4 tbsp butter
• 1 tsp salt
• 1 tsp garlic powder
•  ½ tsp Oregano
•  1 cup Italian blend cheese, shredded
•  1 cup Cheddar Cheese, shredded
•  ½ cup Parmesan Cheese, shredded

PREPARATION:

1. Preheat the oven to 350*
2. Spray a 9×13 baking dish with nonstick spray
3. Slice the onion into ¼ inch rounds
4. Separate the onion rings
5. Spread the rings into the baking dish
6. Sprinkle the onion rings with garlic powder, salt and Oregano
7. Slice the butter into 8 slices of butter
8. Place the butter evenly across the top of the onion and spices
9. Sprinkle the Italian blend Cheese and the Cheddar Cheese over the entire top
10. Sprinkle with the Parmesan Cheese at the end
11. Place in the oven and bake for 35 to 40 minutes, or until the cheese begins to bubble and brown
12. Serve immediately

Enjoy !

These stuffing balls are a must-make recipe for Thanksgiving, passed down to me by my grandmother. Crispy on the outside and soft on the inside, they’re a nice alternative to traditional dressing baked in a casserole dish. While they’re great served alongside your holiday bird, they’re also a nice side to roasted chicken or pork chops any night of the week.

Ingredients

• 1 cup Celery Finely Chopped
• ½ cup Parsley Chopped
• ½ tbsp Ground Sage
• 1 ½ tsp Dried Thyme Leaves
• 1 tsp Kosher Salt
• 1 tsp Black Pepper
• 6 cup Low Carb Bread Toasted /Chopped
• 6 cup Cornbread Stuffing
• 1 Large Egg Slightly Beaten
• 1 can Chicken Broth

How To Make Stuffing Balls

1. Preheat oven to 375 degrees.
2. Prep a baking pan with nonstick baking spray.
3. Add butter to a large skillet, heat to medium temperature. Saute the chopped onions for 10 minutes.
4. Add celery. Stir in parsley, sage, thyme, salt and pepper. Cook on medium, stirring often, for 5 minutes. Remove from the stove.
5. Add the toasted and chopped lo-carb bread and the cornbread stuffing in a large bowl.
6. Stir to blend the two together.
7. Add the beaten egg and ¾ cup of the chicken broth to the bowl. Stir to mix.
8. Add in the sauteed onions, celery, and seasonings.
9. Use your hands to make small balls. Put the balls on the prepared baking sheet.
10. Bake at 375 degrees for 20 minutes.
11. Gently pour the remaining chicken broth over the stuffing balls.
12. Return to the oven and continue to bake them at 375 degrees for 15 more minutes.
13. Enjoy!

Stove burners can quickly build up grime, so keeping them clean is a must. Here’s a straightforward and potent way to make them shine:

Materials:

Dishwasher tablets

Organic bar soap

Liquid dish soap

Baking soda

Hot water

Steps:

Materials:

Dishwasher tablets

Organic bar soap

Liquid dish soap

Baking soda

Hot water

Steps:

Detach the burners and place them in a large bowl.

Drop in the dishwasher tablet, crumble a bit of the bar soap, sprinkle baking soda, add a squirt of liquid dish soap, and then pour in hot water.

Let everything soak for 30 minutes. Afterward, give them a rinse and ensure they’re dried thoroughly before reattaching.

Vegetable Beef Soup is the perfect cozy soup and such a good way to use up all those veggies stocked in the fridge!

It’s perfectly hearty and filling thanks to the tender chunks of protein-rich beef and abundance of nutritious vegetables. Plus it’s a versatile recipe so feel free to replace veggies with others you may have on hand.

Ingredients

• 1 1/2 lbs beef stew meat
• 2 1/2 Tbsp olive oil, divided
• Salt and freshly ground black pepper
• 1 3/4 cups chopped yellow onion (1 large)
• 1 1/4 cups peeled and chopped carrots (3 medium)
• 1 cup chopped celery (3 medium)
• 1 1/2 Tbsp minced garlic (4 cloves)
• 8 cups low-sodium beef broth or chicken broth
• 2 (14 oz.) cans diced tomatoes
• 1 1/2 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 lb red or yellow potatoes, chopped into 3/4-inch cubes
• 1 1/2 cups (5 oz.) chopped green beans (trim ends first)
• 1 1/2 cups frozen corn
• 1 cup frozen peas
• 1/3 cup chopped fresh parsley

How To Make Vegetable Beef Soup

Heat 1 Tbsp olive oil in a large pot over medium-high heat.

Dab beef dry with paper towels, season with salt and pepper then add half of the beef to pot and brown about 4 minutes, turning halfway through.

Transfer to a plate add another 1/2 Tbsp oil to pot and repeat process with remaining half of beef.

Add another 1 Tbsp oil to now empty pot then add onions, carrots, and celery then saute 3 minutes, add garlic saute 1 minute longer.

Pour in broth, tomatoes, browned beef, basil, oregano, thyme and season with salt and pepper. Bring to a boil then reduce heat to low, cover and simmer, stirring once or twice throughout, for 30 minutes.

Add potatoes then continue to simmer, covered, 20 minutes (you can also add green beans with potatoes if you like them very soft).

Stir in green beans and simmer 15 minutes longer, or until all of the veggies and beef are tender.

Pour in corn and peas and simmer until heated through, about 5 minutes. Stir in parsley and serve warm.