PENNSYLVANIA DUTCH POTATO AND BREAD FILLING
In Pennsylvania Dutch County, we call it "filling." It is a potato and bread filling. I never measure, so this is what I do.
Provided by Food Network
Categories main-dish
Number Of Ingredients 14
Steps:
- Boil potatoes in salted water. Saute onion and celery in oil. Add salt and pepper to taste. Boil the giblets and neck in salted water to make stock.
- Moisten bread with milk. Smash the potatoes in a large bowl. (I use a small roasting pan, and then I roast the filling right in it.) Add all other ingredients including all spices and oil from saute. When adding the eggs, add a little of the hot mixture to the eggs first and beat well, so as to not scramble them when they go into the whole mix.
- Mix thoroughly. If it needs more moisture, add the stock, a little at a time. Taste to make sure enough spices are added. Add more salt and pepper and poultry seasoning, if needed.
- Bake at 350 degrees in a greased casserole dish or roasting pan until very hot and browned, usually one hour. Dot the top with pats of butter before putting into oven. I know some people chop the giblets and add to the filling, but I don't.
RAVADOSA PANCAKES WITH SWEET POTATO AND CUMIN FILLING
Steps:
- Sift the rice flour and salt into a bowl and make a well in the center. Whisk the coconut milk, egg, sugar, ginger, and sesame oil together. Pour the egg mixture into the well in the flour and mix to form a smooth batter. Set the batter aside to rest for 10 minutes before cooking.
- In a cast iron pan heat 1/2 teaspoon clarified butter over medium high heat. Ladle 1-ounce of batter into the pan. Cook until edges start to crisp. Flip the Ravadosa to brown the top side. Roll some of the Sweet Potato and Cumin filling in a Ravadosa and tie with a piece of green onion. Repeat with remaining batter.
- Cook the sweet potatoes in boiling salted water until just cooked through, about 10 minutes. Drain and set aside in a large bowl. Melt the unsalted butter in a large skillet. Saute the onion until golden, about 5 minutes. Combine the cumin, chilies, garlic, ginger, ground coriander, mustard seeds, and turmeric and stir into the onions and cook for 1 minute. Add the onion mixture to the sweet potatoes and mix well. Stir in the chopped coriander and the lemon juice. Season with the kosher salt.
INSTANT RAVA DOSA (SEMOLINA PANCAKES)
Make and share this Instant Rava Dosa (Semolina Pancakes) recipe from Food.com.
Provided by Girl from India
Categories Breakfast
Time 50m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Mix wheat/maize, rice, rava (suji), curd, baking soda and salt.
- Add water to it and make dough of pouring consistency.
- Heat oil in kadai and add the mustard seeds.
- After the mustard seeds splutter, add the cumin seeds, asafoetida, green chilles, ginger, pepper corns (optional) and curry leaves.
- Heat till the cumin seeds get golden.
- Add the seasoning to the batter.
- Leave it for 3-5 mins or even upto an hour.
- Important: Making a rava dosa is different from making a normal dosa.
- The consistency of the dough has to be more watery.
- You need to pour the batter all over the fry pan starting from the outer circle and fill it towards the center.
- Swirl the pab around so that there are no gaps in the dosa and the batter spreads fine all round.
- As it cooks tiny holes (like dots) will appear on the dosa.
- (3 to 5 mins) Cover the fry pan after spreading the batter.
- Turn to cook the other side if needed (I do so as we like the dosas crisp) (for a minute or so uncovered) Accompaniments: sambar, chutney, or a potato vegetable.
Nutrition Facts : Calories 229.4, Fat 3, SaturatedFat 0.6, Cholesterol 0.9, Sodium 35.9, Carbohydrate 43.9, Fiber 3.5, Sugar 1, Protein 7.1
SWEET POTATO PANCAKES WITH CINNAMON CREAM
Steps:
- In a small bowl, beat the cream cheese, brown sugar and cinnamon until blended; beat in sour cream. Set aside., In a large bowl, whisk the eggs, flour, nutmeg, salt and pepper. Add the sweet potatoes, apples and onion; toss to coat., In a large nonstick skillet, heat 2 tablespoons oil over medium heat. Working in batches, drop sweet potato mixture by 1/3 cupfuls into oil; press slightly to flatten. Fry for 2-3 minutes on each side until golden brown, using remaining oil as needed. Drain on paper towels. Serve with cinnamon topping.
Nutrition Facts : Calories 325 calories, Fat 21g fat (7g saturated fat), Cholesterol 114mg cholesterol, Sodium 203mg sodium, Carbohydrate 30g carbohydrate (15g sugars, Fiber 3g fiber), Protein 6g protein.
RABANADAS (PORTUGUESE FRENCH TOAST)
Steps:
- In a small bowl, mix sugar and cinnamon until blended. In a large shallow dish, whisk eggs and milk. Dip both sides of bread in egg mixture, soaking lightly. , In an electric skillet, heat 1 in. of oil to 350°. Working with a few slices at a time, remove bread from egg mixture, allowing excess to drain, and fry 2-3 minutes on each side or until golden brown. Drain on paper towels., Dip warm rabanadas in cinnamon-sugar to coat all sides. Serve warm or at room temperature.
Nutrition Facts : Calories 391 calories, Fat 21g fat (3g saturated fat), Cholesterol 131mg cholesterol, Sodium 313mg sodium, Carbohydrate 42g carbohydrate (23g sugars, Fiber 2g fiber), Protein 11g protein.
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