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How To make German Applesauce Meatloaf
1 1/2 lb Ground beef
1/2 lb Ground pork
1/2 c Finely diced onion
1 c Applesauce
1 c Bread crumbs
3 tb Ketchup
2 t Salt
1/4 t Black pepper
Preheat oven to 350'F. Lightly oil a 9x5x3" loaf pan. In a large bowl, combine all ingredients, and mix well. Place the meatloaf mixture in the prepared pan. Bake for 1 1/2 to 2 hours. Let cool 10-15 minutes. Turn the loaf out of the pan. Slice and serve.
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These Classic German Potato Pancakes are a real treat! - Deutsche Kartoffelpuffer [no eggs]
#germanpotatopancakes #kartoffelpuffer #kartoffelpufferohneei #potato #potatorecipe
Dear friends and viewers, today I am showing you one of my favorite German recipes - Kartoffelpuffer /German Potato Pancakes. Traditionally we eat them with sugar and/or apple sauce.
If you prefer a savory version you could simply add grated onion and pepper to the batter.
Either way, these classic German potato pancakes are so easy to make and are ready in no time.
You don't even need to add eggs; just add a little bit of flour and salt to the grated raw potatoes, and of course vegetable oil for frying.
Find the full recipe here:
Simple and delicious!
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Ina Garten's Potato Latkes | Barefoot Contessa | Food Network
Ina fries potato latkes, a childhood favorite, and serves them with applesauce!
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Potato Latkes
Recipe courtesy of Ina Garten
Total: 20 min
Prep: 10 min
Cook: 10 min
Yield: 2 servings
Level: Easy
Ingredients
2 large baking potatoes
1 extra-large egg, whisked
3 tablespoons all-purpose flour
1 1/4 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons clarified butter
Directions
Peel the potatoes and grate them on a box grater. Wrap the grated potatoes in a kitchen towel and squeeze out as much liquid as possible. Combine the potatoes in a bowl with the egg, flour, salt and pepper. Mix well.
Melt the clarified butter in a large saute pan over medium heat. Place a tablespoon of the potato mixture into the sizzling butter and cook for 2 minutes. Turn the pancakes over and cook for another 2 minutes, or until crisp on the outside and golden brown. Serve the pancakes hot from the skillet.
Cook's Note
To make the clarified butter, slowly melt 4 tablespoons butter in a small saucepan. Set it aside until the milk solids settle. Spoon off any solids that rise, then carefully pour off the golden liquid, discarding the milky part in the bottom of the pan.
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Ina Garten's Potato Latkes | Barefoot Contessa | Food Network