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Pennsylvania Dutch cuisine is the typical and traditional fare of the Pennsylvania Dutch. Pennsylvania Dutch cuisine reflects influences of the Pennsylvania Dutch's German heritage, agrarian society, and rejection of rapid change. [1] It is common to find Pennsylvania Dutch cuisine throughout the Philadelphia, Allentown and Lancaster regions of ...
Scrapple, also known by the Pennsylvania Dutch name Pannhaas (' pan tenderloin ' in English; [3] [2] compare Panhas), is a traditional mush of fried pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices.
1 tbsp vegetable oil; 2 cup cubed cooked ham; 1 medium onion, chopped (about 1/2 cup); 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
Hog maw is the stomach of a pig prepared as food. More specifically, it is the exterior muscular wall of the stomach organ (with interior, lining mucosa removed) which contains no fat if cleaned properly. It can be found in American, soul food, Chinese, Pennsylvania Dutch, Mexican, German, Portuguese, Italian and Vietnamese dishes. In addition ...
Chicken and waffles, as a combined recipe, first appeared in the United States' colonial period in the 1600s in Pennsylvania Dutch country. [2] The traditional Pennsylvania Dutch version consists of a plain waffle with pulled, stewed chicken on top, covered in gravy. [2] A version using fried chicken is associated with the American South. The ...
Apple schnitz are dried slices of apples. Knepp, from the German "Knöpfe" for "buttons," are dumplings. [3]Although the Amish arrived during the early eighteenth century, this food was not common until the early nineteenth century, when Johnny Appleseed planted many orchards on the frontier of Pennsylvania, Ohio, and Indiana.
1. Heat oven to 350 degrees F. with skillet in the oven on middle rack. 2. When warm, place butter in the skillet to melt. 3. Whisk eggs, milk, flour, salt and optional vanilla and nutmeg.
Shoofly pie is a type of American pie made with molasses associated with Pennsylvania Dutch cuisine.While shoo-fly pie has been a staple of Moravian, Mennonite, and Amish foodways, there is scant evidence concerning its origins, and most of the folktales concerning the pie are apocryphal, including the persistent legend that the name comes from flies being attracted to the sweet filling.