CREAMY POTATO BREAKFAST CASSEROLE
Easy to make ahead and bake in the morning for a delicious brunch! Feel free to add extra vegetables such as bell peppers, chopped tomato, fresh spinach, or asparagus to the mix! Bake immediately or refrigerate overnight and bake in the morning.
Provided by METG
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 1h20m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Combine potatoes and butter in a large bowl; stir to coat. Add chicken stock, cream cheese, mozzarella cheese, onion, sour cream, powdered milk, chives, tarragon, sea salt, sage, and black pepper; stir well. Fold in egg until well incorporated. Pour into a 9x13-inch casserole dish.
- Bake in the preheated oven until browned and eggs are set, 30 to 40 minutes.
Nutrition Facts : Calories 515.8 calories, Carbohydrate 36 g, Cholesterol 231.6 mg, Fat 34.2 g, Fiber 3.9 g, Protein 18.2 g, SaturatedFat 20.2 g, Sodium 758.4 mg, Sugar 4.5 g
RICH N CREAMY POTATO CASSEROLE
My husband, a pastor, and our three children enjoy these potatoes so much that I don't wait until the holidays to make them. This casserole often comes out when we invite church members over for a family-style meal.
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool. Peel and grate potatoes; place in a large bowl. Add the sour cream, cheddar cheese, 3 tablespoons butter, green onions, salt and pepper., Transfer to a greased 2-1/2-qt. baking dish. Drizzle with remaining butter. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Refrigerate any leftovers.
Nutrition Facts : Calories 292 calories, Fat 19g fat (13g saturated fat), Cholesterol 68mg cholesterol, Sodium 445mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 8g protein.
BLACK FOREST CAKE
Devil's food cake mix makes it easy to prepare an impressive, tasty torte that perfectly pairs chocolate and cherries.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans, or spray with baking spray with flour.
- Make and bake cake as directed on box for 8- or 9-inch rounds. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
- In medium bowl, beat whipping cream with electric mixer on high speed until slightly thickened. Gradually beat in powdered sugar until stiff peaks form. Fold in brandy. In another small bowl, mix pie filling and almond extract.
- On serving plate, place 1 cake layer, rounded side down. Spread with half of the whipped cream, then 1 cup cherry mixture to within 1 inch of edge. Top with second layer, rounded side up. Frost top with remaining whipped cream. Spoon remaining cherry mixture over top. Sprinkle with sliced almonds. Store covered in refrigerator.
Nutrition Facts : Calories 190, Carbohydrate 28 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 18 g, TransFat 1 g
BLACK FOREST CAKE
Black forest cake, which originated in the Black Forest region of Germany, is typically made with a light chocolate sponge cake, soaked with cherry syrup and cherry brandy (Kirsch), then layered with whipped cream and cherries. This version swaps the chocolate sponge for a denser, fudgier chocolate cake to delicious effect. But slicing a rich chocolate cake into four thin layers can be a bit tricky. To make the job a little easier, cool them completely before slicing. The cherry jam and syrup can be made in advance.
Provided by Samantha Seneviratne
Categories cakes, dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- Heat the oven to 350 degrees. Grease two 9-inch round cake pans with oil and line the bottom of each with parchment paper.
- To prepare the cake, in a large bowl, whisk together the cocoa powder and boiling water until smooth. Add the buttermilk and 1 cup vegetable oil, and whisk to combine. Add the eggs, brown sugar and vanilla extract, then whisk to combine.
- In a medium bowl, whisk together the flour, baking powder, salt and baking soda. Add the dry ingredients to the wet, then whisk to combine. Divide the batter evenly between the two pans.
- Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer the cakes to a rack to cool for about 20 minutes, then flip the cakes out onto the rack and let them cool completely. Flip the cakes again, so the domed portion is on top, and trim a bit of the dome off each cake to flatten the top. Carefully cut each layer in half horizontally, creating four layers.
- While the cake cools, prepare the cherry jam: In a small saucepan, combine the cherries and sugar over medium heat. Cook, stirring occasionally and breaking the cherries down with a wooden spoon or potato masher, until the fruit has released its juice, about 6 minutes.
- Pass the cherry mixture through a fine-mesh sieve, reserving the syrup in a medium bowl and setting aside the cooked cherries. Measure out 1/2 cup/120 milliliters of the syrup. (If you have more, store the rest in the refrigerator for another use). Transfer 1 tablespoon syrup from the 1/2 cup to small bowl, then stir the Kirsch into remaining syrup; set aside to cool completely.
- Add 1 teaspoon cornstarch to the reserved 1 tablespoon cherry syrup in the small bowl; whisk to combine. Transfer it to the saucepan, add the cooked cherries and cook over medium, stirring, until the mixture has thickened, 3 to 5 minutes. Transfer to a bowl to cool completely. (You should have about 1 1/4 cups/300 milliliters jam.)
- Prepare the whipped cream: In a small saucepan, whisk together the confectioners' sugar, cornstarch and 1 cup heavy cream. Bring that mixture to a low boil over medium heat and cook, stirring, until thickened to the consistency of thin pudding, reducing heat as necessary to avoid scorching, about 2 minutes. Transfer cream mixture to a large bowl to cool completely.
- Assemble the cake: Whisk the cream mixture to loosen it, then add the remaining 3 cups heavy cream. Using an electric mixer on medium, beat the mixture until you have medium-stiff peaks, about 2 minutes. Set one cake layer on a serving plate, cut-side up. Brush it with some of the cherry-Kirsch syrup, spread about 1 cup whipped cream over the top, then 1/3 of the cherry jam. Swirl the jam and the cream together a bit to spread it out evenly. Repeat this process two more times and top it with the last cake layer, cut-side down. Then cover the entire cake with a thin layer of whipped cream. Refrigerate for 30 minutes.
- To finish, frost the cake with the remaining whipped cream. Prepare the chocolate curls: Warm the chocolate bar in the microwave for 10 to 15 seconds, then use a vegetable peeler to create curled chocolate shavings. Press the chocolate shavings onto the sides of the cake and over a 1-inch of the border on top. Top with the 8 cherries. Store leftovers, well wrapped, in the refrigerator for up to 3 days.
BLACK FOREST POTATO SALAD
I know what you're thinking, potatoes with chocolate and cherries, gross, ick and ewwww! Wrong, there's no chocolate or cherries here, just a very different potato salad that is surprisingly tasty. Give it a try!
Provided by Mirj2338
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In 2-quart saucepan over medium heat, cook potatoes, covered, in 2 inches boiling water until tender, about 12 minutes; drain.
- Meanwhile, in large bowl whisk together vinegar, oil, water and pepper.
- Mix in apples.
- Add potatoes, sauerkraut, onions and parsley to apple mixture; toss gently.
- Season with salt.
BLACK FOREST POTATO SALAD
This recipe follows a German theme, with boiled new potatoes, ham, more goodies, and topped with vinegar and caraway dressing. It's absolutely delicious! It goes with so many things! New potatoes are the small,(sometimes larger)red-skinned potato. If they're larger, just cut them into 2-4 pieces. Time does not include chill time. This can be made 1 day ahead.
Provided by FLUFFSTER
Categories Pork
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook the potatoes :.
- Scrub the potatoes, but don't peel. Place potatoes in a large saucepan with plenty of salted water, cover and bring to a boil. Simmer just until the potatoes are tender, 15 to 20.
- Make the dressing:.
- Peel the onion and chop it very fine. Place the onion in a bowl with the vinegar, sour cream, mustard, salt and pepper. Sprinkle in the caraway seeds. Whisk the ingredients until mixed, then gradually whisk in the oil so that the vinegar and caraway dressing emulsifies and thickens slightly. Pour the oil in a slow, steady stream so dressing emulsifies thoroughly. Taste the dressing for seasoning, and adjust, if necessary. Set aside.
- Test the potatoes for tenderness with the tip of a small knife. When done, drain potatoes in a colander and rinse if needed.
- While still warm, cut the potatoes into 1/2-inch slices. Transfer the potatoes to a large bowl.
- Briskly whisk the dressing, then pour it over the warm potatoes.
- Assemble the salad:.
- While the potatoes cool,trim away any fat and any rind from the slices of ham. Cut the ham into approximately 3/4-inch strips and set aside.
- Chop the parsley until fine and add the ham strips to the cool potato salad.Sprinkle about three-fourths of the parsley over the top. Stir the ham and parsley into the salad. Taste for seasoning, cover and chill in the refrigerator at least one hour.
- To serve:.
- Transfer the potato salad to a large platter and serve at room temperature, sprinkled with the remaining parsley.
Nutrition Facts : Calories 554.5, Fat 39.4, SaturatedFat 3.6, Cholesterol 14.9, Sodium 432.1, Carbohydrate 41.9, Fiber 5.6, Sugar 2.4, Protein 10.5
More about "creamy black forest potato casserolerobynne food"
BLACK FOREST CAKE {AUTHENTIC GERMAN RECIPE!}- PLATED …
From platedcravings.com
10 BEST BLACK FOREST CAKE RECIPES - YUMMLY
From yummly.com
BLACK FOREST CAKE RECIPE - LAUREN'S LATEST
From laurenslatest.com
BEST EVER BLACK FOREST CAKE - WWW.THESCRANLINE.COM
From thescranline.com
CLASSIC BLACK FOREST CAKE - BAKING SENSE®
From baking-sense.com
TRADITIONAL BLACK FOREST GâTEAU RECIPE WITH A PASTRY ... - LILI'S CAKES
From liliscakes.com
BEST SOUTHERN SOUL FOOD POTATO SALAD RECIPES
From blackpeoplesrecipes.com
CREAMY BLACK FOREST POTATO CASSEROLE~ROBYNNE | RECIPE
From pinterest.co.uk
EASY BLACK FOREST CAKE - EAT IN EAT OUT
From eatineatout.ca
TRADITIONAL GERMAN BLACK FOREST CAKE RECIPE - ALSO THE CRUMBS …
From alsothecrumbsplease.com
CREAMY BLACK FOREST POTATO CASSEROLE~ROBYNNE
From pinterest.com
10 BEST BLACK FOREST CAKE FILLING RECIPES | YUMMLY
From yummly.com
BLACK FOREST MASHED POTATO CAKE - STEVEN AND CHRIS - CBC.CA
From cbc.ca
BLACK FOREST CAKE - CHOCOLATE, CHERRIES, AND WHIPPED CREAM. SO …
From bakingamoment.com
BLACK FOREST PIE RECIPE - A COOKIE NAMED DESIRE
From cookienameddesire.com
BLACK FOREST POKE CAKE (TRAYBAKE) – FEAST GLORIOUS FEAST
From feastgloriousfeast.com
BLACK FOREST CAKE | CHOCOLATE, CHERRIES & CREAM - BAKE PLAY SMILE
From bakeplaysmile.com
BLACK FOREST INN POTATO PURéE - GERMANFOODS.ORG
From germanfoods.org
BLACK FOREST RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BLACK FOREST CAKE EASY RECIPE - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
AMAZING BLACK FOREST CAKE RECIPE | PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
CREAMY BLACK FOREST POTATO CASSEROLE~ROBYNNE | RECIPE
From pinterest.com
BLACK FOREST CAKE RECIPES | ALLRECIPES
From allrecipes.com
TRADITIONAL BLACK FOREST CAKE RECIPE | GERMAN HOMEMADE PASTRY
From theomaway.com
CREAMY POTATO CASSEROLE | MIDWEST LIVING
From midwestliving.com
MOM'S BLACK FOREST CAKE - MOM LOVES BAKING
From momlovesbaking.com
BLACK FOREST CAKE RECIPE - THE COOKING FOODIE
From thecookingfoodie.com
BLACK FOREST ICE CREAM SUNDAE RECIPE - DOBBERNATIONLOVES
From dobbernationloves.com
BLACK FOREST CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
OUR TOP 10 BEST BLACK FOREST RECIPES - TASTE OF HOME
From tasteofhome.com
MOIST BLACK FOREST POKE CAKE RECIPE - BEYOND FROSTING
From beyondfrosting.com
BLACK FOREST CAKE - RECIPETIN EATS
From recipetineats.com
EASY BLACK FOREST CAKE - LITTLE SWEET BAKER
From littlesweetbaker.com
BLACK FOLKS CREAMY MASHED POTATOES RECIPE - THE SOUL FOOD POT
From thesoulfoodpot.com
TRADITIONAL BLACK FOREST CAKE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
EASY BLACK FOREST CAKE RECIPE | GERMAN CHOCOLATE CAKE
From lifeloveandsugar.com
HOW TO MAKE BLACK FOREST CAKE: A STEP-BY-STEP RECIPE - KITCHN
From thekitchn.com
CREAMY BLACK FOREST POTATO CASSEROLEROBYNNE FOOD
From wikifoodhub.com
ELEGANT BLACK FOREST CAKE - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
BLACK FOREST CAKE - LET THE BAKING BEGIN!
From letthebakingbegin.com
EASY BLACK FOREST CAKE RECIPE -FOOD MEANDERINGS
From foodmeanderings.com
BLACK FOREST FOOD - LIST CHALLENGES
From listchallenges.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love