Saarlndischer Dippelappes Or Kartoffel Charles Po Recipes

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GERMAN POTATO DUMPLINGS (KARTOFFELKLOESSE)



German Potato Dumplings (Kartoffelkloesse) image

The latest German import to my potato side dish collection are these soft, comforting dumplings drizzled in browned butter and topped with, sorry, not bacon, but something even better! Just try it to find out what it is. For best results, roast, don't boil, the potatoes so they're nice and dry. Yes, you can top these dumplings with bacon anyway, and/or sautéed onions and mushroom sauce. I served mine with sausage and red cabbage.

Provided by Chef John

Categories     Side Dish     Vegetables

Time 1h15m

Yield 8

Number Of Ingredients 9

2 large russet potatoes
1 stick unsalted butter
2 cups fresh bread cubes
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 pinch freshly grated nutmeg, or to taste
2 large eggs
1 cup all-purpose flour
1 tablespoon snipped fresh chives, or to taste

Steps:

  • Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, 15 to 20 minutes. Drain and let cool until easily handled.
  • Meanwhile, melt butter in a skillet over medium heat. Add bread cubes; cook and stir until golden brown and crunchy, 4 to 5 minutes. Remove from heat and transfer bread to a bowl using a slotted spoon. Reserve the browned butter in the pan.
  • Peel potatoes and place them in a large bowl. Mash and season with salt, pepper, cayenne, and nutmeg. Stir in eggs and mash until combined. Add flour; stir just until flour disappears. Do not overmix dough.
  • Bring a pot of salted water to a simmer. Dampen hands with water and scoop a spoonful of the dough onto your palm. Shape into a circle, make a light indentation in the center, and place 2 or 3 croutons inside. Roll into a smooth ball, sealing in the croutons. Repeat with remaining dough and croutons.
  • Use a large spoon to lower dumplings into the simmering water, one at a time. Cook until they float to the top, 1 to 2 minutes. Cover and simmer over medium-low heat until set, flipping dumplings over halfway, until 20 minutes.
  • Place dumplings on a serving plate. Drizzle with reserved browned butter. Crumble remaining croutons on top and garnish with chives. Let dumplings firm up slightly before serving, about 10 minutes.

Nutrition Facts : Calories 271.5 calories, Carbohydrate 32.7 g, Cholesterol 77 mg, Fat 13.3 g, Fiber 2.7 g, Protein 5.9 g, SaturatedFat 7.8 g, Sodium 103.9 mg, Sugar 1.3 g

GERMAN BRATKARTOFFELN RECIPE BY TASTY



German Bratkartoffeln Recipe by Tasty image

Here's what you need: bacon, yellow onion, vegetable oil, yukon gold potatoes, salt, pepper, fresh parsley

Provided by Kiano Moju

Categories     Sides

Yield 4 servings

Number Of Ingredients 7

1 cup bacon, diced
½ cup yellow onion, diced
½ cup vegetable oil
3 yukon gold potatoes, boiled whole until just tender and cut into quaters
1 teaspoon salt
½ teaspoon pepper
2 tablespoons fresh parsley, chopped

Steps:

  • Sauté the bacon in a large pan over medium heat until golden brown, about 10 minutes. Remove the bacon from the pan with a slotted spoon, leaving as much grease as possible in the pan, and set aside to drain on paper towels.
  • In the pan with the bacon fat, sauté the onions until translucent, for about 5 minutes.
  • Remove the onions from the pan, leaving behind any remaining bacon fat.
  • Add the vegetable oil to the bacon fat and heat over medium-high heat.
  • Add the potatoes to the pan. Season with salt and pepper and sauté the potatoes until they begin to get a golden crust, 15-20 minutes.
  • Return the bacon and cooked onions to the pan and toss gently with the potatoes. Sauté for another 5 minutes, until everything is heated through and golden brown.
  • Transfer to a serving bowl and garnish with parsley.
  • Enjoy!

Nutrition Facts : Calories 556 calories, Carbohydrate 24 grams, Fat 43 grams, Fiber 2 grams, Protein 18 grams, Sugar 2 grams

PO PO



Po Po image

Let your guests cook these tiny meatballs over a miniature hibachi while you put the final touches on your Polynesian meal.

Provided by JackieOhNo

Categories     Meat

Time 20m

Yield 3 dozen

Number Of Ingredients 7

1/2 lb ground beef
1/2 teaspoon salt
1/2 teaspoon javanese sate seasoning (or a mixture of chili powder and dry mustard)
1/2 teaspoon chopped rosemary
1 egg yolk
butter
grated parmesan cheese

Steps:

  • Mix the first 5 ingredients lightly. Form mixture into balls the size of marbles. Saute lightly in butter and roll in Parmesan cheese. Insert presoaked wooden skewer in each.
  • Toast before eating over charcoal in miniature hibachi.

Nutrition Facts : Calories 179.1, Fat 12.7, SaturatedFat 4.9, Cholesterol 106.7, Sodium 439.9, Carbohydrate 0.2, Protein 14.9

SCHWABISCHER KARTOFFELSALAT (GERMAN POTATO SALAD - SWABIAN-STYLE)



Schwabischer Kartoffelsalat (German Potato Salad - Swabian-Style) image

Living in southern Germany, this is one recipe that I had to get before we got back to the States. This style of potato salad is served at every restaurant and is in all the grocery stores. I got this recipe from one of my German friends, so this is an authentic German potato salad and tastes excellent!

Provided by Puppyfood

Categories     No Mayo Potato Salad

Time 40m

Yield 8

Number Of Ingredients 7

2 pounds potatoes, unpeeled
½ small onion, diced
½ teaspoon prepared yellow mustard
salt and ground black pepper to taste
1 cup vegetable stock
3 tablespoons vinegar, or more to taste
2 tablespoons vegetable oil

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain; allow potatoes to cool slightly. Peel and slice potatoes. Mix potatoes and onions in a bowl; stir in mustard, salt, and black pepper.
  • Bring vegetable stock to a boil in a small saucepan, pour over potato mixture and stir to combine. Stir in vinegar and let rest for 10 minutes. Stir in vegetable oil and season with salt and black pepper if desired.

Nutrition Facts : Calories 121 calories, Carbohydrate 20.4 g, Fat 3.6 g, Fiber 2.6 g, Protein 2.4 g, SaturatedFat 0.6 g, Sodium 44.8 mg, Sugar 1.1 g

SAARLäNDISCHER DIPPELAPPES OR KARTOFFEL CHARLES - PO



Saarländischer Dippelappes or Kartoffel Charles - Po image

My grandmother had to provide during WWII for her children. Her husband was on a Ship on the Spanish coast. She had to take on odd jobs, which she was paid in potatoes, eggs, bacon, and or vegetables. She was able to make fantastic meals with little ingredients. This is my favourite, it is great for those cold, rainy days. If you would like the complete story of this recipe you may can go to http://grannyjam.blogspot.com/

Provided by Sabine H.

Categories     Potato

Time 2h30m

Yield 2 , 4 serving(s)

Number Of Ingredients 10

15 medium potatoes
2 medium eggs
15 medium potatoes
2 medium eggs
1 medium onion
nutmeg
salt
pepper
1 lb bacon
applesauce

Steps:

  • Wash and peel potatoes, cut in half and run through food processor. Peel onions and add to food processor. Pour blended potatoes and onions in a mixing bowl, add eggs, salt, pepper, and Nutmeg. Mix. Lay bacon on bottom of roasting pan and pour potatoes on top. Cover with lid and bake for 1.5 hours at 350°F Remove lid, poke with a fork holes in the top and pour a 1/2 cup of milk. Bake until crisp. Serve with apple sauce.

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