13 amish recipes

Soft, slightly sweet white bread with sesame seeds baked right in. Traditional Amish yeast bread that's perfect for sandwiches or toast.

This recipe is easy to understand and follow which is helpful when trying to make a bread starter.

An easy bread machine loaf with just four pantry staples: yeast, warm water, flour, and a spoonful of sugar. Add everything, press start, and walk away for a soft, lightly sweet homemade bread with no kneading by hand.

If you love beans, you will surely enjoy this tasty and delicious soup that's easy to make.

Feed this sweet, yeast-based starter with flour, sugar, and milk every few days to keep it alive. Use it for Amish friendship bread or share with friends to start the tradition.

Amish friendship bread starter ferments flour, sugar, and milk for five days to create the sweet, yeasty mother that fuels the famous chain-letter cinnamon quick bread.

A savory chicken soup that's made with corn, carrots, celery and egg noodles.

Original yeast-based Amish Friendship Bread starter that ferments for 10 days, then divides into portions to share or bake. The Pennsylvania Dutch tradition starts here.

Herman milk sourdough starter: a sweet, milk-based fermented batter that becomes the base for Amish friendship bread, cinnamon coffee cakes, and quick breads. Pass cups along to friends; the starter never runs out.

This is a dish that was a favorite at our local Chineses eatery. I used to make it with ground turkey (before I saw the light) and have found that TVP works just as well. It's hot and spicy.delicious and just a little different.

Ancient Roman walnut spread made with ground walnuts, liquamen (fish sauce), grape juice, olive oil, and cumin. A historical appetizer shaped like a fish and served with bread or crackers.

Romulan Lucernae is a DIY tangerine oil lamp, not a dish. Hollow the fruit, wick the pith, fill with olive oil, and light for a warm citrus-scented glow at the dinner table.

This is the basic recipe for cooking lentils or beans. Many southern and southwestern regional recipes call for cooked lentils or beans to be stirred gently into a dish near the end of cooking. Therefore, it may be a good idea ot make them a day ahead and have them ready when you begin the actual cooking.