Transylvanianpotatobread Recipes

Steps:

• Preheat the oven to 400°F.
• Mash the potatoes.
• Half of the flour plus the yeast are put into one cup of hot water and then poured over the potatoes.
• The composition is mixed well (~30 minutes).
• The dough is kneaded with more flour and allowed to rise in a warm place (under a blanket or in an oven on warm) for 2 hours.
• To the risen bread is added the rest of the flour and the salt dissolved in hot water and is kneaded vigorously for 30 minutes or until the dough does not stick to the hand anymore.
• The dough is allowed to rise again for 50 minutes the dough can be cut or placed in the form of choice.
• Make sure to rub a bit of oil or butter on the bread pans so the dough does not stick.
• Let the bread rise for another 30 minutes inside the bread pans.
• Bake for 30 minutes.

Steps:

• Heat the olive oil in a large non-stick pan at a medium heat.
• Add garlic and cook for several minutes.
• Add the chicken and pork and cook (stirring frequently) for 5 minutes.
• Add the paprika, pepper, salt and onion powder and stir.
• Add the onion, green onion and cook for 2 minutes.
• Add the mushroom soup and stir until a smooth sauce is formed.
• Add the sauerkaut, stir until mixed.
• Add the chicken broth and stir until integrated.
• Cover and turn down the heat to minimum and simmer for 2 hours.
• If the sauce is too runny when you want to serve, mix several tablespoons of cornstarch with enough water to form a thin paste (1-3 times the amount of water as cornstarch).
• Bring the sauce to a boil, reduce heat and add the paste, by teaspoonfuls, stirring vigorously until the desired thickness.
• Serve hot over gnocchi or egg noodles.

Steps:

• When potatoes are cool enough to handle, add salt and butter; mash.
• Chill.
• Mix baking powder with a small amount of flour and add to potatoes.
• Add enough flour so that the dough can be rolled very thinly on a floured board.
• Roll only a small portion at a time.
• Cut into quarters and bake on a hot (400F), lightly greased griddle, browning lightly on both sides.

Steps:

• Cook the potatoes in boiling salted water for 15 minutes or until tender.
• Drain and place in large bowl.
• Add the butter and green onions, tossing gently to coat.
• Whisk the cream and flour together in a saucepan and add the blue cheese and seasonings.
• Cook over medium heat for 3 minutes or until thickened, stirring constantly.
• Pour over the potatoes and toss gently.
• Sprinkle with bacon and parsley.
• Serve immediately.