Western Omelet Inspired Breakfast Casserole
A quick and easy breakfast casserole inspired by the flavors of a western omelet.
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Ingredients:
6 eggs
3 TBS milk
1 1/2 cup diced ham
1 pound sausage (optional)
1 bell pepper, diced
1 small onion diced
1 rib celery diced
8 ounces of mushrooms. sliced
1 green onion, sliced
1 1/4 cup shredded cheese
1/2 package of frozen O'Brian potatoes
salt
pepper
red pepper flakes (optional)
hot sauce for garnishing
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This is how soldiers cooked bread without an oven during the war
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This is how soldiers cooked bread without an oven during the war.
This is how soldiers cooked bread without an oven during the war
No oven! You can eat as much as you want, healthy and delicious! Incredibly delicious I can eat it every day. Delicious simple recipe! Very easy to prepare! Try this simple recipe and tell us in the comments how you like it. Cook with pleasure! I cook with love! Happy day everyone!
I hope you support me this means a lot to me and I will give you all the delicious recipes
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Making homemade bread in a frying pan:
Hot water - 150 ml
Flour - 3 cups
Yeast - one tablespoon
Sugar - 1 tablespoon
Salt - 1 teaspoon
Vegetable oil for making dough
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Dutch Oven Cooking-King Ranch Chicken Casserole With Help From Dark Matter
This is an easy casserole to make for company, church pot lucks, or an easy weeknight dinner. The original was made famous by the King Ranch in Texas. YeeHaw!
DARK MATTER's Channel---
King Ranch Chicken Casserole--
2-3 pounds sliced/diced chicken
1 large diced onion
2 diced bell peppers
Montreal seasoning
Chili Powder
Garlic Powder
1 can red (kidney) beans
1 can black beans
2 cans diced tomatoes with chilis
1 can diced green chilis
1 can cream of chicken soup
1 can cream of mushroom soup
12 soft tortillas torn into pieces
4 C shredded Mexican cheese blend
sour cream and chives to garnish
Saute the chicken with spices.
Saute the onions and peppers until tender.
Add the rest of the ingredients except sour cream and chives.
Mix well.
Bake at 375F for about 40 min.
Remove and serve, garnish with sour cream and chives on top.
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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.
Beef Enchilada Casserole in my Lodge Dutch Oven - Cast Iron Camp Cooking
Here's a super simple dinner to make to feed 6-8 folks, and fairly cheap as well. I used my Lodge 12 Dutch Oven for this beef enchilada casserole. You can cut the recipe in half for a smaller family size. This was easy over the campfire and a real crowd pleaser. The sour cream with the cheese and crushed tostiots for the topping really sets it off. I asked mike if there is anything he'd change and he said NO! LOL! It's a winner! You could also use chicken with equal success.
BEEF ENCHILADA CASSEROLE:
3 lb. Hamburger
Montreal seasoning
1 bag of Tostitos chips, save 2 cups for casserole topping
1 large onion, chopped
2 10 oz. can chili with beans (I like Bush's Spicy Chili beans)
2 10 oz. can enchilada sauce
1 8 oz. can tomato sauce
1 C Rotel Diced Habaneros and Tomatoes
1½ cups shredded sharp Cheddar cheese
Topping:
2 cups Tostitos, crushed
1 1/2 cup shredded Cheddar cheese
1 16 Oz container sour cream
Add a little oil to your dutch oven (DO) and saute the onions until transluscent.
Add hamburger and Montreal seasoning and brown.
Add the rest of the canned ingredients, mix well, and let simmer about 15 minutes covered.
Add the Tostitos and mix in well.
Recover and simmer another 10 minutes.
Uncover and spread the sour cream evenly over the top, then the cheese, and lastly, the chip crumbs saved. let simmer uncovered about 5 minutes until cheese is melted
Remove from fire, cover, and let rest about another 5 minutes. (This allows all the juices to be taken up in the casserole.)
Serve and enjoy!
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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.
Chili and Cornbread | Chili Cornbread Skillet Pie
Chili and Cornbread | Chili Cornbread Skillet Pie - This Chili and Cornbread Skillet Pie is super easy to follow and prepare. This one-dish dinner is a favorite for many because just like I said, one-dish is popular among the busy times we live in. The filling cooks on the stove top then gets topped with a cornbread batter before going in the oven.
Ingredients
1.5 lbs. Ground Beef
2 (8 oz.) cans Tomato Sauce
1 (10 oz.) can Diced Tomatoes w/Green Chile's
1 (14 oz.) can of Kidney Beans, drained
1 (14 oz.) can Black Beans, drained
1 Yellow Onion, Large and diced
4 Garlic Cloves, minced
2 tbsp Chili Powder
2 tsp Cumin
1 tsp Oregano
2 tbsp Extra Virgin Olive Oil
Salt and Pepper to taste
1 cup of Cheddar Cheese, grated, can be added to your cornbread (optional)
1 (8 oz.) can Creamed Corn or whole Sweet Corn (optional)
Preheat oven to 375* F
Serves 6 - 8
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Frying Pan Bread (No Egg, No Oven, No Knead) Easiest Pan bread (No need to touch the dough)
Frying Pan Bread (No Egg, No Oven, No Knead) Easiest Pan bread (No need to touch the dough)
All-purpose flour 2 1/4 cups (280 g)
Yeast 1 tsp
Salt 1 tsp
Sugar 1 tsp
Lukewarm water 1 cup (250 ml)
Olive oil 1 tbsp
1) Mix the dry ingredients: flour, yeast, sugar, salt
2) Add water and mix
3) Cover and let the dough rise for an hour
4) Grease the pan with olive oil
5) Degas dough by rolling the dough with a spatula
6) Sprinkle with flour and roll a few more times
7) Put the dough in the pan
8) Cover and let the dough rise for 30 minutes
9) Cover and cook over low heat (20-25 min)
10) Turn over and cook for another 5 minutes without the lid
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