Type what you have

Ingredients

• kohlrabi
• salt
• white sugar
• heavy cream

Instructions

1. 1 Combine kohlrabi, salt, and sugar in a pot. Set aside until kohlrabi releases liquid, about 5 minutes.
2. 2 Cover pot and bring to a boil over medium heat. Shake pot from time to time, so nothing sticks to the bottom. Cook for about 4 minutes. Stir in cream and simmer another 30 seconds without allowing cream to boil.

By Barbara Sauermann

Ingredients

• potato
• leek
• salt
• milk
• water
• butter
• salt

Instructions

1. 1 Combine potatoes, leek, and salt in a multi-functional pressure cooker (such as Instant Pot). Add water to cover, about 2 cups. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow about 10 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Carefully release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Drain potatoes well and return them to the pot.
3. 3 Select Saute function. Toss potatoes until dried and starting to sizzle, about 3 minutes. Add butter; stir until melted. Add milk. Mash potatoes with the back of a wooden spoon for a rustic mash, or run them through a ricer for a smoother mash. Taste and adjust the salt.

By Bren

Ingredients

• potato
• butter
• egg yolk
• white pepper
• salt
• cheddar cheese
• onion
• egg
• water
• all-purpose flour
• bread crumb
• vegetable oil

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain potatoes; mash in the bottom of the pot until no lumps remain.
2. 2 Place the pot over low heat. Stir butter into mashed potatoes; cook, stirring constantly, until butter is melted and potatoes are no longer moist. Spread potatoes into the bottom of a wide bowl; refrigerate until completely cooled, at least 30 minutes.
3. 3 Beat egg yolks into cooled potatoes; season with white pepper and salt. Stir in Cheddar cheese and diced onion. Shape potato mixture into tennis ball-sized balls; place in a baking dish and refrigerate until thoroughly chilled, at least 1 hour.
4. 4 Beat eggs and water together in a bowl. Place flour and bread crumbs into 2 separate wide, shallow bowls.
5. 5 Gently roll 1 potato ball in flour to coat; shake off excess. Dip into beaten egg, turning to coat; lift up so excess egg drips back into the bowl. Press into bread crumbs, turning until coated on all sides. Gently toss coated ball between your hands so any loose bread crumbs fall off. Place onto a plate while repeating with remaining potato balls; do not stack.
6. 6 Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
7. 7 Carefully add potato balls, in batches, to hot oil; deep-fry until golden brown, about 5 minutes. Drain on a paper-towel-lined plate. Add more oil as needed between batches; heating to 375 degrees F (190 degrees C) before continuing to fry.

By Louise Honey-Jones

Ingredients

• pear
• white sugar
• orange peel
• cinnamon stick
• red wine

Instructions

1. 1 Place pears in a saucepan. Add sugar, orange peel, and cinnamon stick. Pour in red wine to cover pears completely. Bring to a boil; reduce heat and simmer gently until pears are soft and deep red in color, about 2 1/2 hours.
2. 2 Transfer pears to a serving plate using a slotted spoon. Serve the pears warm or cold.

By nanda

Ingredients

• butter
• brown sugar
• white sugar
• yellow mustard
• egg
• salt
• black pepper
• cider vinegar

Instructions

1. 1 Melt butter in a saucepan over low heat; remove from heat.
2. 2 Whisk brown sugar, white sugar, mustard, egg, salt, and pepper together in a medium bowl. Whisk in vinegar until well combined. Stir mixture into melted butter in the saucepan.
3. 3 Stir sauce over medium heat until boiling. Reduce heat and simmer for 3 minutes more.

By Anna Murray

Ingredients

• all-purpose flour
• milk
• egg
• creme fraiche
• sour cream
• plain yogurt
• kosher salt
• cayenne pepper

Instructions

1. 1 Whisk flour, milk, egg, crème fraîche, salt, and cayenne pepper together in a bowl until batter drips slowly off whisk. Add a bit more flour if batter seems too thin; add a bit more milk if batter seems too thick.
2. 2 Bring a large pot of salted water to a simmer over medium-high heat. Push a spoonful of batter into the simmering water through the smooth side of a cheese grater with fairly large holes using a spatula.
3. 3 Cook spätzle in batches until they rise to water's surface, about 3 minutes. Remove spätzle with a slotted spoon. Repeat with remaining batter.

By John Mitzewich

Ingredients

• butter
• cabbage
• onion
• water
• white vinegar
• sugar
• caraway seed
• salt

Instructions

1. 1 Melt butter in a large skillet over medium heat. Cook and stir cabbage and onion in butter until onion is translucent, about 5 minutes.
2. 2 Pour in water; add vinegar, sugar, caraway seeds, and salt. Reduce heat to low and cook, stirring occasionally, until cabbage is tender, 20 to 25 minutes.

By Mark

Ingredients

• red cabbage
• green apple
• white sugar
• butter
• apple cider vinegar
• water
• salt
• black pepper
• clove

Instructions

1. 1 Gather all ingredients.
2. 2 Place cabbage, apples, sugar, and butter into a large pot. Pour in vinegar and water, then add salt, pepper, and cloves. Bring to a boil over medium-high heat.
3. 3 Reduce heat to low, cover, and simmer until the cabbage is tender, 1 ½ to 2 hours.
4. 4 Enjoy!

By Sara Nolan Jennings

Ingredients

• baking potato
• heavy cream
• butter
• salt
• sugar
• all-purpose flour

Instructions

1. 1 Peel potatoes and place them in a large pot with a large amount of water. Bring water to a boil, and let the potatoes boil until soft. Drain and mash well.
2. 2 In a large mixing bowl, combine 8 cups mashed potatoes, cream, butter, salt, and sugar. Cover potatoes and refrigerate until cold or overnight.
3. 3 Mix flour into the mashed potatoes and roll the mixture into balls about the size of tennis balls, or smaller depending on preference. Keep balls of dough on plate in the refrigerator. It is important that dough balls stay cold till they are rolled out.
4. 4 Taking one ball out of the refrigerator at a time, roll dough balls out on a floured board. To keep the dough from sticking while rolling it out, it helps to have a rolling pin with a cotton rolling pin covers.
5. 5 Fry the lefsa in a grill or in an iron skillet at very high heat. If lefsa brown too much, turn the heat down. After cooking each piece of lefsa place on a dishtowel. Fold towel over lefsa to keep warm. Stack lefsa on top of each other and keep covered to keep from drying out.

By Thomas

Ingredients

• cabbage
• carrot
• salt
• spring water
• sugar

Instructions

1. 1 Combine cabbage and carrots in a large (at least 1 gallon) ceramic or glass jar.
2. 2 Stir salt into spring water in a large bowl or measuring cup until dissolved. Add to cabbage mixture to cover (cabbage mixture should be completely submerged); place a small inverted saucer on top to keep it submerged.
3. 3 Cover jar with a clean kitchen towel. Leave on counter at room temperature for 3 days; poke holes through cabbage mixture to bottom of jar with the handle of a wooden spoon to help gas escape, once a day, for 3 days.
4. 4 Add a small amount of liquid from jar to a small bowl; stir in sugar until dissolved. Return liquid to jar.
5. 5 Cover jar, making sure cabbage mixture submerged. Leave on counter for 2 more days; poke holes into mixture to help trapped gasses escape, once a day, for 2 days.
6. 6 Transfer sauerkraut and liquid to smaller jars, seal, and refrigerate between uses.

By Allrecipes Member

Ingredients

• water
• milk
• all-purpose flour
• chicken bouillon granules
• sour cream
• onion
• cheddar cheese
• sauerkraut
• salt
• black pepper
• caraway seed
• butter
• hash brown potato

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Whisk water, milk, flour, and bouillon granules together in a medium saucepan; bring to a boil, whisking continuously until thick, 1 to 2 minutes. Off heat, stir in sour cream. Set aside to cool.
3. 3 Combine onion, Cheddar cheese, sauerkraut, salt, black pepper, and caraway seeds in a large bowl; stir in sour cream sauce and melted butter. Fold in hash browns; transfer mixture to the prepared baking dish, flattening into an even layer using a spatula.
4. 4 Bake in the preheated oven until potatoes are tender and top is brown and bubbly, 60 to 70 minutes.

By daplo

Ingredients

• cucumber
• white vinegar
• sugar
• water
• salt
• parsley

Instructions

1. 1 Put sliced cucumbers into a bowl.
2. 2 Stir together vinegar, sugar, water, and salt in a separate bowl until sugar and salt dissolve; pour over cucumbers. Sprinkle parsley on top.
3. 3 Refrigerate cucumbers 3 hours to overnight.

By Jill Fisher

Ingredients

• sour cream
• mayonnaise
• horseradish
• cider vinegar
• mustard powder
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk sour cream, mayonnaise, horseradish, vinegar, mustard powder, and cayenne pepper together in a small bowl until well smooth and creamy. Season to taste with salt and pepper.

By CAROL46

Ingredients

• cabbage
• bacon
• butter
• nutmeg
• water
• salt
• pepper
• red wine vinegar

Instructions

1. 1 Place cabbage into a large pot. Add water and bring to a boil. Simmer over low heat until tender, about 10 to 15 minutes.
2. 2 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 8 minutes. Drain bacon slices on paper towels, crumble and set aside.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
4. 4 Drain cabbage and transfer to a baking dish; drizzle with melted butter and sprinkle with crumbled bacon and nutmeg.
5. 5 Cook under the preheated broiler until the top layer is lightly browned, about 5 minutes. Serve with salt, pepper, and vinegar as desired.

By JOELSGIRL

Ingredients

• potato
• bacon
• white sugar
• flour
• water
• white wine vinegar
• green onion
• salt
• black pepper

Instructions

1. 1 Bring a large pot of salted water to a boil. Add potatoes; cook until fork-tender, 8 to 15 minutes. Drain.
2. 2 While potatoes are cooking, cook bacon in a large, deep skillet over medium-high heat until browned and crispy, 8 to 10 minutes. Remove bacon to a paper towel-lined plate, leaving drippings in the skillet. Chop or crumble bacon when cool enough to handle.
3. 3 Add sugar and flour to drippings in the skillet, then pour in water and vinegar. Cook over medium heat, stirring any browned bits off the bottom with a wooden spoon, until dressing is thick, 3 to 5 minutes. Turn off heat.
4. 4 Add potatoes, crumbled bacon, and green onions to the skillet; stir until coated. Season with salt and pepper.

By April

Ingredients

• potato
• onion
• sugar
• mustard
• salt
• cider vinegar
• black pepper
• vegetable oil

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 15 minutes; drain.
2. 2 Put potatoes into a large bowl; add onion and stir.
3. 3 Mix sugar, mustard, and salt together in a bowl. Stir just enough vinegar into the sugar mixture to form a paste; season with black pepper.
4. 4 Whisk remaining vinegar and vegetable oil together in a separate bowl until smooth; stream into bowl with the paste, whisking continually to incorporate. Pour the dressing over the potato and onion mixture.
5. 5 Cover the bowl with plastic wrap and let salad cool slightly, 5 to 10 minutes.

By KFREESE

Ingredients

• cabbage
• vinegar
• water
• salt

Instructions

1. 1 Place cabbage in the pot of a multi-functional electric pressure cooker. Add vinegar, water, and salt. Stir and cover.
2. 2 Lock the lid, close the vent, and select Chicken/Meat setting according to manufacturer's instructions. Set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

By Sally Schuyler Wieringa

Ingredients

• cauliflower
• butter
• all-purpose flour
• milk
• cheddar cheese
• salt
• white pepper

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower; cover the saucepan with a lid and steam cauliflower until tender, 10 to 12 minutes.
2. 2 Melt butter in a large pot over medium heat. Whisk flour into melted butter; cook, stirring constantly until raw flour taste cooks off and mixture darkens, 3 to 4 minutes.
3. 3 Gradually whisk milk into butter mixture; cook, stirring constantly, until sauce thickens, about 8 minutes. Remove pot from heat; stir in Cheddar cheese. Season sauce with salt and white pepper.
4. 4 Stir steamed cauliflower into cheese sauce; season with salt and white pepper.

By ButtercupBento

Ingredients

• egg
• milk
• all-purpose flour
• butter

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Beat eggs and milk together in a medium bowl.
3. 3 Stir in flour.
4. 4 Divide butter evenly into the cups of a 12-cup muffin tin, about 1/2 teaspoon per cup.
5. 5 Place the muffin tin in the preheated oven until butter has melted and is sizzling hot, 2 to 3 minutes. Remove from oven, and distribute batter evenly among each cup.
6. 6 Return to the oven and bake for 5 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake until puffed and golden, without peeking, about 25 minutes more. Serve immediately.

By NOEMIE

Ingredients

• potato
• butter
• sour cream
• cabbage
• green onion
• garlic
• salt
• black pepper

Instructions

1. 1 Place potatoes in a large pot, and add enough water to cover. Bring to a boil, and cook for about 10 minutes, until potatoes are soft enough to mash. Drain. Transfer to a large serving bowl, and mash potatoes with 1/4 cup of butter and all of the sour cream until well blended.
2. 2 Melt remaining butter in a large pot (you can use the same pot) over medium heat. Add garlic and green onion, and cook, stirring until softened. Add the cabbage, cover the pan, and let the cabbage steam for about 10 minutes, stirring occasionally. Stir the cabbage mixture into the mashed potatoes, and season liberally with salt and pepper. Serve hot.

By MORGANLF

Ingredients

• vegetable oil
• onion
• carrot
• broccoli floret
• red bell pepper
• garlic
• vegetable broth
• rice
• sazon seasoning
• adobo seasoning
• pepper

Instructions

1. 1 Heat oil in a saucepan over medium heat. Add onion, carrot, broccoli, bell pepper, and garlic; cook and stir until vegetables soften and garlic just begins to brown, about 5 minutes.
2. 2 Stir in broth, rice, sazón seasoning, and adobo seasoning; bring to a boil. Reduce the heat to low and cook until liquid is absorbed and rice is tender, about 25 minutes.
3. 3 Fluff rice with a fork to serve.

By Angie Duffy Hernandez

Ingredients

• potato
• bacon
• onion
• all-purpose flour
• white sugar
• salt
• celery seed
• black pepper
• water
• white vinegar

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, cool, and slice thin.
2. 2 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside, reserving drippings.
3. 3 Sauté onions in bacon drippings over medium heat until they are golden brown.
4. 4 Whisk flour, sugar, salt, celery seed, and pepper together in a small bowl; stir into onions and cook until bubbling, then remove from heat. Stir in water and vinegar; bring to a boil over medium heat, stirring constantly, and simmer for one minute. Gently stir bacon and sliced potatoes into the onion mixture until potatoes are heated through.

By Tequila

Ingredients

• red cabbage
• butter
• white vinegar
• cranberry juice
• sugar
• salt

Instructions

1. 1 Remove the outer set of leaves of cabbage and discard. Cut cabbage quarters; remove and discard white stem. Chop remaining cabbage finely.
2. 2 Melt butter in a pot over medium heat. Cook and stir cabbage in melted butter until softened slightly, 2 to 3 minutes. Pour vinegar over cabbage and stir to coat. Add cranberry juice and sugar to the pot. Season cabbage mixture with salt.
3. 3 Reduce heat to low, place a cover on the pot, and cook, stirring occasionally, until the cabbage is completely tender, 60 to 75 minutes. Add more sugar towards the end if it is tart.

By nkkseattle

Ingredients

• garlic
• paprika
• salt
• mayonnaise
• sherry vinegar
• tomato paste
• chipotle pepper
• cayenne pepper
• salt
• black pepper
• paprika
• chipotle pepper
• water
• salt
• paprika
• cumin
• bay leaf
• russet potato
• vegetable oil

Instructions

1. 1 To make the sauce: Combine garlic, smoked paprika, and salt in a mortar and pestle or food processor; process until smooth. Mix in mayonnaise, sherry vinegar, tomato paste, chipotle chile powder, and cayenne pepper until combined. Cover and refrigerate sauce.
2. 2 To make the spice blend: Mix salt, black pepper, paprika, and chipotle chile powder together in a small bowl. Set aside.
3. 3 To make the potatoes: Pour water into a large saucepan. Stir salt, smoked paprika, cumin, and bay leaves into water. Bring to a boil, reduce heat to low, and cover; simmer for 10 minutes.
4. 4 Stir potatoes into seasoned water, bring to a boil, and simmer until potatoes are tender but not fully cooked, 4 to 5 minutes. The tip of a paring knife should easily insert into the center of a potato cube. Drain potatoes and transfer to a wire rack to cool completely, about 45 minutes.
5. 5 Heat vegetable oil in a large cast iron skillet or Dutch oven to 350 degrees F (175 degrees C).
6. 6 Add cooled potato cubes and cook, stirring frequently, until golden brown, 5 to 6 minutes. Transfer potatoes to a baking sheet lined with paper towels to cool slightly. Toss in a bowl with spice blend; drizzle sauce on top or serve as a dipping sauce.

By John Mitzewich

Ingredients

• white sugar
• cider vinegar
• water
• salt
• mustard seed
• celery seed
• cabbage
• celery
• green bell pepper
• pimento pepper

Instructions

1. 1 In a jar with lid, combine the sugar, vinegar, water, salt, mustard seed and celery seed. Cover tightly and shake vigorously until sugar is dissolved. Chill dressing for several hours or overnight.
2. 2 In a large bowl, toss together the cabbage, celery, green peppers, pimento and dressing until evenly coated. Cover and chill until serving.

By Paula

Ingredients

• vinegar
• water
• sugar
• salt
• pepper
• beet

Instructions

1. 1 Combine the vinegar, water, sugar, salt, and pepper in a saucepan; bring to a boil and cook until sugar dissolves.
2. 2 Arrange the beets in a glass or ceramic bowl; pour the hot vinegar mixture over the beets. Cover and refrigerate for 12 hours. Drain and serve.

By Chardonnay Queen

Ingredients

• green pea
• heavy cream
• butter
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a shallow pot of lightly salted water to a boil over medium-high heat. Add frozen peas, and cook for 3 minutes, or until tender.
3. 3 Drain peas and transfer to a blender or large food processor. Add cream, butter, salt , and pepper; process until blended, but still thick with small pieces of peas.
4. 4 Adjust seasonings to taste, and serve immediately.

By Stella

Ingredients

• lemon
• heavy cream
• butter
• salt
• cayenne pepper
• parsley

Instructions

1. 1 Place lemon juice in saucepan over medium heat; simmer until lemon juice reduces to less than a tablespoon and almost disappears, 4 or 5 minutes, being careful not to let it burn. Quickly add cream; whisk to combine. Continue to cook until cream reduces and is thick enough to coat the back of a spoon, 5 or 6 minutes. Reduce heat to low.
2. 2 Whisk in 2 or 3 pieces of cold butter, stirring until butter melts before adding more. Add 2 or 3 more butter cubes. (If cream mixture cools too quickly, the sauce may break.) Continue adding butter a few pieces at a time until all butter is emulsified into the cream, 8 to 10 minutes. Add salt, cayenne pepper, and 2 generous tablespoons chopped parsley. Whisk until well blended. Keep sauce warm until ready to use.

By John Mitzewich

Ingredients

• potato
• all-purpose flour
• mashed potato
• egg
• skim milk
• salt
• pepper
• olive oil

Instructions

1. 1 Gather the ingredients.
2. 2 Toss grated potatoes with flour in a large bowl. Stir in mashed potatoes until combined.
3. 3 Whisk egg and milk together in a separate bowl; mix into the potatoes. Season to taste with salt and pepper.
4. 4 Heat oil in a large skillet over medium-high heat. Drop in potato mixture, forming patties about 2 inches in diameter. Fry on both sides until golden brown, 3 to 4 minutes per side. Drain on a paper towel-lined plate. Serve warm.

By Brooke Elizabeth

Ingredients

• potato
• cabbage
• carrot
• onion
• yellow mustard
• cheddar cheese
• salt
• pepper

Instructions

1. 1 Place potatoes into a saucepan and fill with enough water to cover. Bring to a boil, then simmer over medium heat until tender enough to pierce with a fork, about 10 minutes. Drain and mash potatoes, then set aside.
2. 2 Meanwhile, combine cabbage and carrot in another saucepan and add just enough water to barely cover the bottom of the pan. Cook over medium heat until tender, about 5 minutes. Drain off liquid and stir into mashed potatoes along with onion, mustard, and Cheddar cheese. Season with salt and pepper.
3. 3 Shape mixture into 4 patties. Heat a greased grill pan over medium-high heat. Place patties on the pan and grill until heated through and golden brown, about 5 minutes on each side. Serve right away.

By sanzoe