Nur Kartoffeln und Kohl! Das Rezept meiner Tante aus dem Dorf hat alle überrascht! Sehr lecker!
Wenn Sie Kartoffeln und Kohl zu Hause haben, kochen Sie dieses köstliche Rezept! Ich bereite ein sehr einfaches, schmackhaftes und sättigendes Kartoffelrezept vor. Alles, was Sie brauchen, sind Kartoffeln und Mehl, und Sie haben dieses schnelle und einfache Rezept zubereitet! Ohne Hefe! Der Teig besteht aus Kartoffelmehl und Eiern. Zum Füllen verwende ich Kohl. Sie können aber auch ein gekochtes Ei mit Frühlingszwiebeln oder gedünstetes Gemüse oder Hackfleisch als Füllung verwenden. Ein einfaches Kohl-Kartoffel-Rezept! Guten Appetit!
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REZEPT UND ZUTATEN:
5 Kartoffeln.
Reinigen und schneiden.
Wasser.
Mit einem Deckel abdecken und bis zum Kochen kochen.
Salz 1 Esslöffel.
Kartoffeln weich kochen.
Zwiebel 1 Stk.
Olivenöl.
Ich brate die Zwiebel goldbraun an.
Karotte 1 Stk.
3-5 Minuten kochen.
1/4 Kohl.
Gut mischen.
Mit einem Deckel abdecken und 5-7 Minuten braten.
1 Ei.
Salz. Schwarzer Pfeffer. Petersilie.
Gut mischen.
Mehl 1 Tasse.
Backpulver 10 gr. / 2 Teelöffel.
Tomatenmark 2 Esslöffel.
Salz. Schwarzer Pfeffer. Knoblauch 2 Zehen.
Gut mischen.
Bei schwacher Hitze weitere 10 Minuten garen.
Mehl 1/2 Tasse.
Ich teile den Teig in 6 gleiche Teile.
Füllung hinzufügen.
Dies kann mit einer Gabel oder von Hand erfolgen.
Sonnenblumenöl.
Auf beiden Seiten goldbraun braten!
Ich übertrage auf ein Papiertuch.
Das ist ein sehr leckeres und einfaches Gericht!
Guten Appetit!
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Stellt eure Daumen hoch und vergesst nicht zu kommentieren.
Teile dieses Video mit deinen Freunden in sozialen Netzwerken. Das Rezept wird in Ihrem Profil gespeichert! Dankeschön!
Frische Rezepte - gesund kochen!
Auf meinem Kanal finden Sie - Zucchini Rezepte, Gemüseaufläufe, Abendessen-Ideen, Rezepte, frische Rezepte, Abendessen, Frühstück, Blumenkohl-Rezepte, Gemüse, lecker und schnell, lecker, gesundes Rezept, gesunde Ernährung, Kartoffeln, Familienrezepte, Aufläufe, Zucchini , Brokkoli, Kohl, Kartoffeln, Gemüse gerichte, Brokkoli Aufläuf, Rüben, Blumenkohl, Salate und vieles mehr!
#Frische_Rezept #Rezept #kohl #kartoffeln #abendessen
These are my FAVORITE breakfast potatoes!
Been making these potatoes for years, and they are always amazing!
INGREDIENTS
2 large Yukon Gold potatoes (or any yellow skin waxy potato)
2 tbsp salted butter
1 tbsp olive oil
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp smoked paprika
1/4 cup chopped parsley
Bin 19 Meal 4 Shake 'N Bake Pork Chops, Homemade Scalloped Potatoes & Green Beans! Homestyle Dinners
Blast from the past! Shake 'N Bake Pork Chops, Scalloped Potatoes & Green Beans. Budget Meal Plans from Hautemomsdinnerclub.com Bin 19 Meal Four. The other three meals on this bin are Salisbury Steaks, Homemade Mashed Potatoes & Corn, Meatball Subs with meatballs made from the same base as the Salisbury steaks, and a BIG salad night with suggestions for the Hungry Man. Haute mom's budget meals are well organized and use up almost all of the ingredients so your not left with a bunch of odds and ends. We use fresh, frozen and canned items in the meal plans and recipes so you get a variety of cooking techniques, nutritional values and time preparations. Not only do the individual meal bins offer variety but the 52 weeks of Meal Bins offer various styles of cooking and culinary influences.
Haute moms also has a fun blog that offers delicious baked goods baking with my daughter and of course the Mad smoke house Daddy's New Addiction where the Lancaster's make a whole meal around what Dad is Smoking. Haute Moms also offers educational videos on eating out vs eating in. Pros and Cons of Fast Food. Breakdown on Produce and Meat Items with how to cut or prepare them plus nutritional aspects.
Check out Hautemomsdinnerclub.com for lots of advice and money saving tips, shopping lists for the meal bins, recipes and instructional videos. Remember #HOMEFOODnotfastfood !!
BAKED POTATO AND MUSHROOM
Mrs.Vahchef is very fond of cooking and her Recipes are very unique and fit for busy women specially working women
Baked potato mushrooms is a traditional Russian cuisine, the foods and ingredients are reflective of the cold, harsh climate. It is an interesting but very tasty recipe.
INGREDIENTS:
Garlic(chopped) ½ tsp
Pepper powder ½ tsp
Lime juice 1 ½ tsp
Olive oil 1 ½ tsp
Salt To taste
Butter(cube) 1-2 nos
Coriander leaves ½ bunch
Potato 1-2 nos
Mushrooms 6-8 nos
Vegetable broth 2 tsp
Parmesan cheese 1-2 tsp
METHOD:
1. Remove peel of potato and cut into cubes and place in water.
2. Cut mushroom into big pieces.
3. In a bowl add garlic, pepper powder, lime juice, olive oil, salt, butter and mix nicely.
4. To it add coriander leaves, potato, mushrooms, vegetable broth and place in oven and bake at 180 degree for 30 mins.
5. When potato is slightly cooked but not mashy, sprinkle parmesan cheese and bake again for 8 min.
6. Transfer into serving bowl and serve it.
We're Having Skillet Potatoes and Onions for Breakfast | How to make Skillet Potatoes
Welcome back y'all! Today I'll be showing you how I make one of my favorites breakfast dishes. I remember the very first time I had skillet potatoes, my husband made then for me years ago and it was THE BOMB! If you love potatoes, then you'll love these. Very simple and beginner friendly.
5 Russet Potatoes
1/4 Onion- sliced
Salt to taste
Pepper
onion powder (optional)
paprika
parsley
thyme
3 tbsp oil (or more as needed)
2 tbsp unsalted butter (or more as needed)
3 tbsp Water
Season to your taste, I showed how to in the video. It's very easy, no measurements needed.
#skilletpotatoes #breakfast
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The Food Lab: How to Roast the Best Potatoes of Your Life
Read up on the full details here:
This year, I decided to reexamine my potato-roasting method from the ground up with the idea of completely maximizing that crisp-to-creamy contrast in each chunk of potato, testing and retesting every variable, from cut size to potato type to boiling and roasting methods. The result is this recipe, which I firmly and un-humbly believe will deliver the greatest roast potatoes you've ever tasted: incredibly crisp and crunchy on the outside, with centers that are creamy and packed with potato flavor. I dare you to make them and not love them. I double-dare you.
WHY THIS RECIPE WORKS:
- Large chunks of potato maximize the contrast between exterior and interior.
- Parboiling the potatoes in alkaline water breaks down their surfaces, creating tons of starchy slurry for added surface area and crunch.
- Infusing the oil with garlic and herbs gives the potato crust extra flavor.
NOTES
Russet potatoes will produce crisper crusts and fluffier centers. Yukon Golds will be slightly less crisp and have creamier centers, with a darker color and deeper flavor. You can also use a mix of the two. The potatoes should be cut into very large chunks, at least 2 to 3 inches or so. For medium-sized Yukon Golds, this means cutting them in half crosswise, then splitting each half again to make quarters. For larger Yukon Golds or russets, you can cut the potatoes into chunky sixths or eighths.
INGREDIENTS
Kosher salt
1/2 teaspoon (4g) baking soda
4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note above)
5 tablespoons (60ml) extra-virgin olive oil, duck fat, or beef fat
Small handful picked rosemary leaves, finely chopped
3 medium cloves garlic, minced
Freshly ground black pepper
Small handful fresh parsley leaves, minced
DIRECTIONS
1. Adjust oven rack to center position and preheat oven to 450°F/230°C (or 400°F/200°C if using convection). Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.
2. Meanwhile, combine olive oil, duck fat, or beef fat with rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately.
3. When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly until a thick layer of mashed potato–like paste has built up on the potato chunks.
4. Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
5. Transfer potatoes to a large bowl and add garlic/rosemary mixture and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.