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Hot Bavarian Potato Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.4246
Energy (kCal)397.0225
Carbohydrates (g)20.7969
Total fats (g)30.5307
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil the potatoes for an hour or so. | 2. Meanwhile, saute bacon until crispy but not burnt. Save the grease and drippings! | 3. Remove bacon to a paper towel. | 4. Remove potatoes and peel -- while they're hot -- it's a pain in the butt. | 5. Slice potatoes 1/4 in thick. | 6. In an oven safe baking dish, make 4 layers of everything (so do 1/4 of everything in each layer) like this from the bottom up: potatoes, onions, bacon, salt, pepper. Do not toss. | 7. Pour the bacon drippings evenly over the top. | 8. Pour the broth evenly over the top. | 9. Sprinkle evenly with the vinegar over the top. | 10. Now toss it all together, doesn't have to be perfect. | 11. Scatter the top with parsley. | 12. If you made it the night before, reheat in the oven at 250-300, you might need to add some more beef broth if it dries out in the oven. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 5 - - - -
    bacon 1 116.76 0.3584 3.5336 11.1132
    yellow onion 2 229.68 13.6764 1.653 18.792
    salt 1 teaspoon - - - -
    black pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    beef broth 1 cup 16.8 0.096 2.736 0.528
    balsamic vinegar 2 tablespoons 28.16 5.4496 0.1568 0.0
    parsley 2 tablespoons 2.736 0.4811 0.2257 0.06

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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