@lauraaaflynn: POV: I got my meat from an Amish market so now I have to make baked ziti 🍝 #lancasterpa #amish #amishcountry #lancaster #farmmarket

Laura Flynn

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Region: US

Saturday 02 May 2026 18:45:50 GMT

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Comments

Mila 🎀 :

9$ dayum

2026-05-03 02:29:59

53

Carissa | Mom of 3 | Peds OT :

Heyyyy what market did you get it from ?

2026-05-25 16:40:56

0

Nicole | Business Therapist :

what market?

2026-05-06 01:51:30

1

Brayden Anthony :

2026-05-05 09:14:11

1

Yorkshire chef mick :

love these lovely ladies

2026-05-04 15:15:32

1

SheIs87@1 :

My God $9

2026-06-01 21:25:01

0

Frenchie mom :

Mmmmmm baked ziti

2026-05-03 00:58:17

6

Donald :

dammmmmmmm. looks good

2026-05-02 20:22:47

0

Dale Cooper :

Cooking with Laura 😁

2026-05-18 10:07:05

0

C :

The less dishes, more flavor is exactly how to do it! That’s why I love a skillet.

2026-05-03 14:25:41

9

Begbie :

Amish seem nice hardworking people

2026-05-03 16:57:39

7

user8123908961911 :

😳😳😳

2026-05-03 01:12:30

1

Theking14566 :

😂😂😂

2026-05-02 22:53:41

1

Jade :

❤️❤️❤️

2026-05-13 04:15:11

0

Hi :

🤩🤩🤩

2026-05-02 19:01:24

0

myknuggett :

😁😁😁

2026-05-11 01:52:36

0

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Not every love language is verbal #chicken #legruyereaop #mushrooms Chicken Cordon Bleu Recipe: Ingredients * 5 chicken breasts * Plain flour, for dusting * 2–4 eggs, beaten * 350g fine breadcrumbs * Neutral oil, for frying * 50g unsalted butter, cubed * 5 slices ham, thinly sliced * 5 slices Le Gruyère AOP cheese * Salt, to taste * Freshly ground black pepper, to taste Process: 1. Carefully slice each chicken breast horizontally through the centre to create two thin escalopes, being careful not to cut unevenly. Open them out fully. 2. Place each piece between two sheets of baking paper or cling film and gently flatten using a meat mallet or rolling pin until an even thickness of about 5–7mm is achieved. 3. Lay one slice of ham and one slice of Gruyère onto one side of each chicken piece, leaving a small border around the edges. Season the cheese lightly with freshly ground black pepper. 4. Place any ham that extends beyond the cheese over the top of it, tucking it gently over the filling, then fold the chicken over to fully enclose it. Press the edges firmly together to seal, ensuring no gaps remain, and lightly shape into a neat schnitzel. 5. Set up three stations: flour, beaten eggs, and breadcrumbs. 6. Lightly dust each stuffed chicken piece in flour, ensuring all surfaces are covered, then carefully shake off excess. 7. Dip into the egg, coating completely. 8. Press firmly into the breadcrumbs until fully and evenly coated. Repeat with remaining portions, then rest for 20 minutes to help the coating adhere. 9. Preheat oven to 180°C (350°F). 10. Heat a large frying pan over medium heat and add a shallow layer of neutral oil (about 5–7mm deep), along with the cubed butter. 11. Once the butter has melted and the fat is gently foaming, carefully place the schnitzels into the pan. 12. Fry for 4–5 minutes on the first side until deep golden brown. Turn the schnitzels and begin spooning the hot fat over the cooked side as the second side cooks. Flip again and briefly baste the other side with the hot fat. 13. Transfer to a preheated oven at 180°C (350°F) for 3–6 minutes, depending on thickness, until the chicken is fully cooked through and the cheese is melted and soft. 14. Remove from the oven, season with salt, slice as desired, and serve immediately.

Not every love language is verbal #chicken #legruyereaop #mushrooms Chicken Cordon Bleu Recipe: Ingredients * 5 chicken breasts * Plain flour, for dusting * 2–4 eggs, beaten * 350g fine breadcrumbs * Neutral oil, for frying * 50g unsalted butter, cubed * 5 slices ham, thinly sliced * 5 slices Le Gruyère AOP cheese * Salt, to taste * Freshly ground black pepper, to taste Process: 1. Carefully slice each chicken breast horizontally through the centre to create two thin escalopes, being careful not to cut unevenly. Open them out fully. 2. Place each piece between two sheets of baking paper or cling film and gently flatten using a meat mallet or rolling pin until an even thickness of about 5–7mm is achieved. 3. Lay one slice of ham and one slice of Gruyère onto one side of each chicken piece, leaving a small border around the edges. Season the cheese lightly with freshly ground black pepper. 4. Place any ham that extends beyond the cheese over the top of it, tucking it gently over the filling, then fold the chicken over to fully enclose it. Press the edges firmly together to seal, ensuring no gaps remain, and lightly shape into a neat schnitzel. 5. Set up three stations: flour, beaten eggs, and breadcrumbs. 6. Lightly dust each stuffed chicken piece in flour, ensuring all surfaces are covered, then carefully shake off excess. 7. Dip into the egg, coating completely. 8. Press firmly into the breadcrumbs until fully and evenly coated. Repeat with remaining portions, then rest for 20 minutes to help the coating adhere. 9. Preheat oven to 180°C (350°F). 10. Heat a large frying pan over medium heat and add a shallow layer of neutral oil (about 5–7mm deep), along with the cubed butter. 11. Once the butter has melted and the fat is gently foaming, carefully place the schnitzels into the pan. 12. Fry for 4–5 minutes on the first side until deep golden brown. Turn the schnitzels and begin spooning the hot fat over the cooked side as the second side cooks. Flip again and briefly baste the other side with the hot fat. 13. Transfer to a preheated oven at 180°C (350°F) for 3–6 minutes, depending on thickness, until the chicken is fully cooked through and the cheese is melted and soft. 14. Remove from the oven, season with salt, slice as desired, and serve immediately.

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Un día entendí que quedarme dolía más que irme. Ahí dejé de conformarme. Ahí me elegí. Si lo has vivido, no necesitas explicación. 💬 Comenta PAZ #soul #parati #viral #nylastone #fyp #soulblues #empoderamiento #superacion #shorts #reel #desamor

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