Bohemian Potato Horns Recipes

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BRAMBORACKY (CZECH SAVORY POTATO PANCAKES)



Bramboracky (Czech Savory Potato Pancakes) image

Bramboracky (bram-bor-atch-key) are traditional pan-fried potato pancakes best accompanied by beer. This is a recipe that my Czech boyfriend and I have fun with often. Potato pancakes are commonly associated with traditional Czech, Ukrainian, Yiddish, German, Hungarian and Polish cuisines, although other cuisines (including those of India and Korea) also have similar potato pancakes.

Provided by Sonya M. Shafer

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 1h

Yield 3

Number Of Ingredients 9

4 large potatoes
3 cloves garlic, crushed
salt and black pepper to taste
1 pinch dried marjoram
2 teaspoons caraway seeds
2 eggs
1 tablespoon milk
3 tablespoons all-purpose flour
oil for frying

Steps:

  • Peel and coarsely grate the potatoes, squeezing out as much liquid as you can. Transfer the shredded potatoes to a mixing bowl. Stir in the crushed garlic, salt, pepper, marjoram, and caraway seeds.
  • Beat the eggs with the milk. Add the egg mixture to the potatoes and stir well to combine. Gradually mix in the flour to form a thick but still pourable batter.
  • Heat the oil in a skillet over medium-high heat; the oil should be about 1/4-inch deep. Spoon about 1/4 cup of batter into the hot oil, flattening it slightly. Fry the pancake until golden brown, about 3 minutes on each side. Drain on paper towels. Taste the first pancake and adjust the seasoning if necessary; repeat with remaining batter.

Nutrition Facts : Calories 526.6 calories, Carbohydrate 94.3 g, Cholesterol 109.5 mg, Fat 11.1 g, Fiber 11.8 g, Protein 15.1 g, SaturatedFat 2.1 g, Sodium 73.8 mg, Sugar 4.4 g

BOHEMIAN POTATO DUMPLINGS



Bohemian Potato Dumplings image

This is a kind of gnocchi. Very easy to make and quite delicious. Perfect with a plain tomato-marinara sauce made from REAL summer tomatoes (otherwise, use a good brand of canned, plum).

Provided by evelynathens

Categories     Potato

Time 50m

Yield 5-6 serving(s)

Number Of Ingredients 10

6 medium potatoes, cooked and pureed
1 teaspoon salt
1/2 teaspoon pepper
1 small onion, minced
2 tablespoons minced parsley
1/4 teaspoon nutmeg
2 eggs (do not beat)
1/3 cup semolina (Cream of Wheat)
1/2 cup milk
2 cups sifted all-purpose flour

Steps:

  • Mix potatoes, salt, pepper, onion, parsley, nutmeg, eggs and semolina thoroughly.
  • Add milk and sifted flour. Mix all ingredients well.
  • Knead on floured board.
  • Shape into rolls, the approximate size of a walnut (in shell).
  • Drop in boiling salted water. Boil 20 to 25 minutes.
  • Remove with a slotted spoon.
  • Note: You can also brown in butter and serve with your favourite sauce or gravy.

Nutrition Facts : Calories 470.4, Fat 3.7, SaturatedFat 1.4, Cholesterol 77.8, Sodium 523.4, Carbohydrate 93.8, Fiber 7.8, Sugar 2.8, Protein 15.3

BOHEMIAN PASTRY



Bohemian Pastry image

This is a recipe that my Mother, Carrie Waters Cox Pazolt made every year. They are similar to kolaches. You can use prepared preserves, marmalade, or kolache filling. A teaspoon of preserves is about right; too much and it runs out of the pastries. Jelly doesn't work well because it runs out, too. You can substitute margarine for butter if you prefer. I like butter myself and have used butter for the vegetable shortening (Crisco) as well with no bad effects - except to my cholesterol... I did not count the overnight chilling time in the preparation time.

Provided by Peachy326

Categories     Dessert

Time 1h5m

Yield 20 pastries, 10 serving(s)

Number Of Ingredients 10

3 cups flour
1 1/2 cups vegetable shortening
1/2 cup butter
1/2 teaspoon salt
1 tablespoon sugar
1 1/4 ounces yeast
1/2 cup milk
2 egg yolks, slightly beaten
1 1/2 cups preserves or 1 1/2 cups marmalade
powdered sugar, for dusting

Steps:

  • Cut the flour and salt into the butter and shortening as you would for pie dough.
  • Mix sugar, yeast, milk, egg yolks in a bowl.
  • Add the liquid mixture to the flour/shortening mixture and mix well. Should form a nice ball of dough.
  • Cover the dough ball and refrigerate overnight or at least 5 hours.
  • Preheat oven to 375 degrees F.
  • Remove from the refrigerator and roll thin like pie crust.
  • Cut in 3 inch squares.
  • Put preserves in the center and fold each pastry from corner.
  • Use a fork (or your thumb) to seal the edges.
  • Place on a lightly greased cookie sheet (you could also use parchment paper) and bake 20 to 25 minutes in a 375°F degree oven.
  • Dust with powdered sugar, cool to touch, and enjoy. Keeps well in a sealed container. .

BOHEMIAN POTATO HORNS



Bohemian Potato Horns image

I still can remember grandma Helen making these. She had a bohemian name for them that I can say but have no idea how to spell. She used to put a thin layer of homemade poppy seed filling inside as well and they were wonderful!

Provided by Lori Borgmann @loborobi72

Categories     Other Breakfast

Number Of Ingredients 10

3/4 cup(s) mashed potatoes
1/2 cup(s) butter
2 cup(s) buttermilk
4 tablespoon(s) sugar
2 teaspoon(s) salt
2 package(s) yeast
1/2 cup(s) warm water
1 teaspoon(s) sugar
7 to 8 cup(s) ap flour
3 large eggs

Steps:

  • Dissolve yeast in 1/2 cup of water with the 1 teaspoon of sugar. Set aside to rise. Heat buttermilk, butter and 4 tablespoons sugar, putting them in a mixing bowl. Add mashed potatoes, salt, eggs and 4 cups of the flour. Add yeast mixture. Add enough additional flour to make soft dough. Let rise until doubled. Punch down and let rise again until doubled. Put on floured board, divide into 6 balls, let rise. Roll each one out into a circle and brush with melted butter. Cut into 8 wedges and roll each up into a horn. Put on greased pan to rise. Mix yolk of egg with milk and brush on the horns. Sprinkle top with poppy seeds if desired. Bake at 375 degrees for 20 to 25 minutes until golden brown.

SCALLOPED POTATOES AND HAM - PIONEER WOMAN



Scalloped Potatoes and Ham - Pioneer Woman image

Once again Ree Drummond hits it out of the ballpark. This recipe is terrific and terrific for leftover holiday ham. Rich, creamy....just plain delish!! The only modification I made was that I added 1 Tbsp of garlic powder to the cream mixture for taste, feel free to add more. Definately give this one a try, you won't regret it.

Provided by Johnsdeere

Categories     One Dish Meal

Time 1h20m

Yield 12 , 12 serving(s)

Number Of Ingredients 11

3 lbs russet potatoes or 3 lbs yukon gold potatoes, Washed Thoroughly
2 tablespoons butter
1 yellow onion, diced
3 cups ham, diced
1 1/2 cups half-and-half
1 1/2 cups heavy cream
1/4 cup flour
black pepper
1 cup cheddar cheese, grated
1 cup monterey jack cheese, grated
parsley, chopped (optional)

Steps:

  • Preheat oven to 350 degrees. Butter a large casserole dish.
  • Heat butter in a large skillet. Add onions and cook for 1 to 2 minutes, or until they start to turn translucent. Add ham and cook for 3 to 4 minutes until thoroughly heated. Remove from heat and set aside.
  • Combine half-and-half and cream in a microwave-safe container and nuke for a minute or so, until no longer cold. Whisk in flour and black pepper until totally combined. Set aside. (You may add salt, but cheese and ham are salty, so add sparingly.).
  • Combine the two grated cheeses. Set aside.
  • Using a mandoline or slicer, slice potatoes into 1/8-inch slices (very thin.) Layer 1/3 of the potato slices in the buttered casserole dish. Sprinkle on 1/3 of the ham/onion mixture, then 1/3 of the cheese, then pour on 1/3 of the cream mixture.
  • Repeat this twice more, ending with a sprinkling of cheese and a pouring on of the rest of the cream mixture. Cover dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes at least, or until bubbly and hot.
  • Cut into squares and serve. Sprinkle on chopped parsley if you'd like!

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