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Bratkartoffeln with bacon and seasonings. German fries (also referred to as German fried potatoes) is a dish consisting of thinly sliced raw or cooked potatoes fried in fat, like lard, butter or vegetable oils. [1] Bacon and onion slices are common additional ingredients.
Gefillde are filled Raspeballs from raw and cooked potatoes, which are known as specialties in South-West Germany and Alsace. [13] The Filling of the Raspeball can be pork, beef or liver sausage. Other ingredients can be soaked bread rolls, cut onion, parsley and leek. Traditionally the food is serves with sauerkraut and a bacon-cream-sauce. [14]
It is often used for roast game birds, and is a traditional method of preparing beef filet mignon, which is wrapped in strips of bacon before cooking. The bacon itself may afterwards be discarded or served to eat, like cracklings. It may also be cut into lardons. One teaspoon (4 g or 0.14 oz) of bacon grease has 38 calories (40 kJ/g). [52]
1. Potatoes. From mashed potatoes to french fries, potatoes offer us a myriad of culinary marvels. As such, you never really see anyone munching on a raw tater instead of one of the glorious ...
Cook, stirring frequently, until the onions are golden and the bacon is crisp, 10 to 12 minutes. Remove the bacon and onion mixture to a plate with a slotted spoon and set aside. Slice the ...
Add the bacon and cook until crisp, about 5 minutes. Remove the bacon with a slotted spatula, drain on a paper towel, and reserve the rendered fat. Add the potatoes to the pan with the bacon fat, toss to coat, and season with salt and pepper. Transfer the potatoes to a nonstick baking sheet and bake until tender, about 30 minutes.
Soused herring dishes in Northern Germany are traditionally served with potatoes boiled in their skins, French beans, finely sliced fried bacon and onions. It is also common in Germany to eat soused herring with sliced raw onions in a bread roll, in a dish called Matjesbrötchen.