Quick and Tasty Puff Pastry Appetizer Recipe

Ingredients:

1 pound premium ground beef

1 can rich tomatoes (28 oz)

2 fresh garlic cloves, minced

2 tsp organic honey

½ tsp spicy Tabasco sauce

A single bay leaf for aroma

1 pack perfectly cooked egg noodles

1 pack soft cream cheese (8 oz)

6 fresh green onions, finely chopped

1 cup smooth sour cream

2 cups freshly grated cheddar cheese

Season with salt and pepper as per your liking

PREPARATION:

Set your oven to warm up at 350°F.

On medium flame, use a skillet to brown the beef, draining any extra fat.

Introduce the minced garlic and sauté till aromatic.

Mix in tomatoes, honey, seasonings, Tabasco sauce, and the bay leaf. Lower the heat and allow it to simmer and infuse flavors for around 30 minutes.

Meanwhile, blend the egg noodles, luscious cream cheese, green onions, and sour cream in another bowl.

Prep a 9 x 13-inch baking dish with a light greasing. Begin layering: start with the noodle mix, follow up with the tomato-beef concoction, and generously sprinkle cheddar cheese. Continue the sequence, ensuring the topmost layer is a generous sprinkle of cheddar.

Shield the dish with a lid or foil and slide it into the oven. Bake until the casserole is piping hot, and the cheese forms a golden-brown, bubbly crust – roughly 30 minutes.

Dive into this world of flavors and let the Beef Lombardi take you on a delectable journey. Enjoy with loved ones and let the dish weave its magic! 🍲✨

Enjoy !

Indulge in Flavorful Baked Honey Lime Garlic Butter Salmon: A Delicious and Easy Recipe

If you’re a seafood lover looking for a delightful and hassle-free dish that bursts with flavor, Baked Honey Lime Garlic Butter Salmon is sure to impress. This recipe combines succulent salmon fillets with a luscious honey lime garlic butter sauce, creating a perfect balance of sweet, tangy, and savory flavors. Whether you’re hosting a dinner party or craving a special meal at home, this recipe promises a culinary experience that’s both elegant and effortless.

With this easy and flavorful recipe, you can elevate your seafood dining experience without spending hours in the kitchen. The combination of tender salmon and the irresistible honey lime garlic butter sauce creates a harmony of flavors that will tantalize your taste buds and leave you craving more. Whether it’s a weeknight dinner or a special occasion, this Baked Honey Lime Garlic Butter Salmon is sure to impress and become a go-to favorite in your recipe collection. Bon appétit!!!

Ingredients You’ll Need:

For the Salmon:

• 4 salmon fillets (about 6 ounces each), skin-on or skinless
• Salt and pepper to taste
• Olive oil for brushing

For the Honey Lime Garlic Butter Sauce:

• 4 tablespoons unsalted butter, melted
• 3 tablespoons honey
• Zest and juice of 1 lime
• 3 cloves garlic, minced
• 1 tablespoon soy sauce or tamari (optional for added depth of flavor)
• Fresh chopped parsley or cilantro for garnish (optional)

Holiday meals can be so heavy, it’s refreshing to have a dessert that is relatively light, like this flourless lemon almond cake. This is a classic cake recipe, whose roots hail from the Sephardic almond cakes of southern Spain.

The basic ingredients are simply almond flour (finely ground blanched almonds), eggs, sugar, and lemon zest. No butter or wheat flour. The cake behaves a bit like a soufflé in that it gets most of its rise from the eggs in the batter, and then gently falls as it settles.

I’ve included a bit of baking powder to help the cake maintain a bit more structure as it cools. The result is a light and tender crumb, softly sweet and lemony. You could easily twirl some raspberry sauce around it, or add a dollop of whipped cream. Enjoy!

Ingredients:

°2/3 c sugar

°1/2 c almond flour

°1/2 t baking powder

°1/4 t salt

°2 large eggs

°1 stick butter

°8 oz almond paste

°1/2 tsp vanilla extract

+Fresh berries

°1 (12-oz) package frozen unsweetened raspberries

°1/4 c sugar

°2 tsp fresh lemon juice

Methods

Step 1

Preheat oven to 350°F. Line the bottom of a 9-inch round cake pan with parchment paper, and coat paper and sides of pan with butter. Set aside. Combine sugar, almond flour, baking powder and salt in a medium bowl. Stir to mix well and set aside.

Step 2

Place egg whites in a large bowl and beat at high speed with an electric mixer until soft peaks form. Transfering to a bowl and set aside. Place butter in the same large mixing bowl and beat at medium-high speed with an electric mixer until fluffy. Beat in the almond paste, a few pieces at a time, beating well after each addition, until mixture is smooth.

Step 3

for sauce Combine all ingredients in a food processor or blender; puree. Press mixture fine wire mesh sieve, discarding solids. Cover and chill. Makes 1 cup

Step 4

Reduce speed to medium and gradually beat in the sugar mixture. Add the egg yolks and beat until a smooth batter forms. Beat in vanilla extract Gently fold in the egg whites in three additions, stirring until no white streaks remain. Spoon batter to prepared pan, smoothing the top. Bake 25 to 30 minutes or until top of cake is lightly browned.

Step 5

Cool cake in pan for 5 minutes. Run a knife around the edge of the cake, remove cake from pan, discarding parchment paper, and cool completely on a wire rack Serve cake with Raspberry Sauce and fresh berries, sliced plums, or cherries.  The cake can be covered in an airtight container and stored at room temperature up to 2 days.

Enjoy !

Dive into the refreshing flavors of “Tropical Escape: No-Bake Pineapple Cream Dessert,” a delightfully creamy and fruity treat that’s perfect for any season. This no-bake dessert combines sweet, tangy pineapple with rich, smooth cream on a crumbly graham cracker base. It’s incredibly easy to make and ideal for gatherings, potlucks, or a simple family dessert that requires no oven, making it perfect for hot summer days or whenever you need a quick, satisfying sweet.

Why You’ll Love No-Bake Pineapple Cream Dessert:

• Effortless to Prepare: No oven needed, just mix, assemble, and chill.
• Light and Refreshing: The tropical flavor of pineapple paired with cool, creamy layers feels light and refreshing.
• Perfect for Any Occasion: Elegant enough for special events but simple enough for a weeknight treat.
• Crowd-Pleaser: Its sweet and fruity taste appeals to guests of all ages.

Ingredients Notes For No-Bake Pineapple Cream Dessert:

• Graham Crackers: The base layer, providing a sweet and crunchy texture. Alternatively, use digestive biscuits or vanilla wafers.
• Cream Cheese: Softened, to blend smoothly into the filling for a rich, creamy texture.
• Whipped Topping: Adds lightness and fluffiness to the cream layer. You can use store-bought or homemade whipped cream.
• Pineapple: Crushed pineapple in juice, well-drained, is mixed into the cream layer for that tropical flavor.
• Sugar: Sweetens the cream cheese mixture.
• Lemon Juice: A touch enhances the pineapple’s tanginess and helps balance the sweetness.
• Butter: Melted, mixed with graham cracker crumbs for the crust.

Recipe Steps:

1. Prepare the Crust: Combine finely crushed graham crackers with melted butter and a little sugar if desired. Press the mixture firmly into the bottom of a 9×13 inch dish. Chill in the refrigerator to set.
2. Mix the Filling: In a large mixing bowl, beat softened cream cheese with sugar and lemon juice until smooth and creamy. Stir in the well-drained crushed pineapple. Gently fold in the whipped topping until well combined.
3. Assemble: Spread the pineapple cream mixture evenly over the chilled crust.
4. Chill: Refrigerate the dessert for at least 4 hours, or overnight, until it is firm and set.
5. Serve: Cut into squares and serve chilled. Garnish with additional whipped topping and pineapple chunks or shreds of coconut if desired.

Storage Options:

• Refrigerate: Keep the dessert covered in the refrigerator for up to 3 days.
• Freeze: For a firmer texture, freeze the dessert and let it sit at room temperature for a few minutes before serving.

INGREDIENTS

For the Crust:

Indulge in a Southern classic with our recipe for Fried Green Tomatoes – a dish that embodies the essence of comfort food with a delightful twist. With its crispy exterior and tangy green tomato flavor, this recipe promises to be a crowd-pleaser for any occasion.

To start, gather your ingredients, including plump green tomatoes, eggs, milk, all-purpose flour, cornmeal, breadcrumbs, coarse kosher salt, ground black pepper, and vegetable oil for frying. Each component plays a crucial role in creating the perfect balance of flavors and textures.

Begin by slicing the green tomatoes into hearty 1/2-inch thick rounds, ensuring each slice is substantial enough to hold up during the frying process. Discard the ends to ensure uniformity in size and shape, setting the stage for a visually appealing presentation.

Next, prepare the batter by whisking together eggs and milk in a shallow bowl, creating a rich and creamy mixture that will help adhere the coating to the tomatoes. In another bowl, combine the all-purpose flour, cornmeal, breadcrumbs, coarse kosher salt, and ground black pepper, forming a seasoned coating that will provide a satisfying crunch with every bite.

Now, it’s time to coat the tomato slices. Dip each slice into the egg and milk mixture, allowing any excess to drip off, before dredging it in the seasoned flour mixture, ensuring an even coating on all sides. This process creates a robust outer layer that will crisp up beautifully when fried to perfection.

Heat vegetable oil in a deep skillet or frying pan until it reaches the ideal temperature for frying – around 350°F (175°C). Carefully place the coated tomato slices into the hot oil, taking care not to overcrowd the pan, which can lead to uneven cooking.

Fry the tomatoes until golden brown and crispy on both sides, flipping them halfway through to ensure even browning. Once cooked to perfection, transfer the fried green tomatoes to a plate lined with paper towels to drain any excess oil, allowing them to retain their crispiness and prevent them from becoming greasy.

Serve the fried green tomatoes hot and fresh, accompanied by your favorite dipping sauce or condiment for an extra burst of flavor. Whether enjoyed as an appetizer, side dish, or even a standalone snack, these delectable delights are sure to leave a lasting impression on your taste buds. So go ahead, indulge in the irresistible allure of Fried Green Tomatoes – a true Southern classic that never fails to delight!

Ingredients

•  4 large green tomatoes
•  2 eggs
•  1/2 cup milk
•  1 cup all-purpose flour
•  1/2 cup cornmeal
•  1/2 cup bread crumbs
•  2 teaspoons coarse kosher salt
•  1/4 teaspoon ground black pepper
•  1 quart vegetable oil for frying

Instructions:

1. Prepare the Tomatoes:

•  Wash the green tomatoes thoroughly and pat them dry with paper towels.
• Slice the tomatoes into 1/2-inch thick rounds, discarding the ends to ensure uniformity.

2. Prepare the Batter:

•  In a shallow bowl, whisk together the eggs and milk until well combined.

3. Prepare the Coating:

•  In a separate shallow bowl or plate, combine the all-purpose flour, cornmeal, bread crumbs, coarse kosher salt, and ground black pepper. Mix well to ensure even distribution of seasonings.

4. Coat the Tomatoes:

•  Dip each tomato slice into the egg and milk mixture, allowing any excess to drip off.
•  Dredge the coated tomato slice in the seasoned flour mixture, ensuring an even coating on all sides.Press gently to adhere the coating to the tomato.

5. Fry the Tomatoes:

•  In a large skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
•  Carefully place the coated tomato slices into the hot oil, making sure not to overcrowd the pan.
•  Fry the tomatoes in batches for 2-3 minutes on each side, or until golden brown and crispy.
•  Use a slotted spoon or tongs to transfer the fried green tomatoes to a plate lined with paper towels to drain excess oil.

6. Serve:

•  Serve the fried green tomatoes hot and crispy, garnished with a sprinkle of additional salt if desired.
•  Enjoy them as a delicious appetizer, side dish, or snack, paired with your favorite dipping sauce or condiment.

7. Optional:

•  For an extra kick of flavor, you can add a dash of cayenne pepper or paprika to the seasoned flour mixture.
•  Feel free to experiment with different coatings or spices to customize the flavor to your liking.

Now, you’re ready to enjoy the crispy, tangy goodness of these homemade Fried Green Tomatoes!

Ingredients:

1 tablespoon olive oil
1 tablespoon butter
1 onion, finely diced
1 carrot, peeled and finely diced
1 rib celery, finely diced
Salt
Black pepper
4 cloves garlic, pressed through garlic press
1 pound ground beef (85/15 ratio lean to fat)
1 ½ teaspoons Italian seasoning
½ teaspoon white pepper
1 tablespoon tomato paste
2 tablespoons Worcestershire sauce
3 level tablespoons all-purpose flour
1 ¼ cups beef stock or broth
1 medium russet potato, peeled and diced into ¼ -½ inch cubes
2 teaspoons fresh thyme leaves, plus extra for garnish
1 tablespoon finely chopped parsley
¼ cup green peas
2 (17.3 ounce) packages puff pastry sheets, frozen
1 egg, whisked for egg wash
Flaky salt, optional garnish

Methods:

Begin by gathering and prepping all of your ingredients (except for the puff pastry sheets—keep those frozen) according to the ingredients list above.
Place a large, deep skillet or Dutch oven oven medium-high heat, and add the butter and the olive oil. Once the butter is melted, add in the onion, carrot, celery, plus a couple of good pinches of salt and pepper, and saute the veggies for a few minutes until just softened.
Add in the garlic, and once aromatic, add in the ground beef along with the Italian seasoning, the white pepper plus a couple more pinches of salt and pepper, and use your spoon or spatula to crumble the beef into a fine consistency, cooking it for a few minutes until no longer pink.
Next, add in the tomato paste along with the Worcestershire sauce and stir that into the beef mixture, then sprinkle in the flour and stir that in to blend well.
Add in the beef stock or broth, followed by the diced potato, and stir to combine. Cover the pan and allow the filling to gently simmer just until the potatoes are tender and the sauce thickened, roughly 25-35 minutes.
To finish the filling, add the thyme leaves, the chopped parsley and the peas, and stir to combine. Check to see if any additional salt or pepper is needed, and allow the beef filling to completely cool.

Ingredients

225 grams of spinach leaves Review the Explanation

Half a sheet of puff pastry

Two eggs

300 grams of ricotta cheese and 1/4 cup of parmesan cheese

Pumpkin Seeds

Season with salt and pepper.

Preparation

Get the oven hot, about 220.

The spinach leaves should wilt after around seven to ten minutes of cooking in a covered saucepan.

Drain the spinach well by pressing it through a strainer. Give the spinach a little time to chill.

Toss the spinach, ricotta, parmesan, egg, salt, and pepper into a shallow bowl. Be sure to mix everything up well.

With a sharp knife, cut the thawed puff pastry sheet in half lengthwise, creating two long rectangles.

Form a log shape by spreading filling lengthwise and rolling out the crust.

Separate the logs into thirds. Separate the rolls into four equal halves if you want them smaller.

On a baking sheet covered with parchment paper, arrange each roll. Before topping with sesame seeds, brush the rolls with a little beaten egg.

After 20 to 25 minutes in the oven, they should turn a golden brown color.

HINT: I opted with baby spinach. Always take the stems off a bunch of spinach before cooking. Alternately, you may use spinach that is frozen. To prepare spinach from frozen, just follow the same steps.

Creamy White Chocolate Fudge filled with pecans and swirled with caramel might be the ultimate treat for a holiday tray.

Ingredients:

– 3 cups white chocolate chips

– 14 ounces sweetened condensed milk

– 4 tablespoons butter

– 1/2 teaspoon vanilla extract

– 1 cup chopped pecans

– 1/2 cup room temperature caramel sauce

PREPARATION:

– Combine the chocolate chips, the milk, and the butter in a medium size glass bowl and heat in the microwave for 90 seconds.

– Stir to combine and heat another 15 seconds. Stir and heat an additional 15 seconds, only if needed. There will still be a few pieces of unmelted chocolate in the bowl.

– Stir until mostly smooth with just a few flecks of unmelted chocolate. Add the extract and pecans and stir to combine. Scoop onto a parchment lined tray. Spread with a spatula to approximately 1-inch thickness. Drizzle with caramel sauce. Lightly swirl the caramel into the fudge with a knife or the end of the spatula.

– Chill until ready to serve. Slice into 1-inch squares and store in an airtight container in the refrigerator for up to a week.

Enjoy !

Unlock the secret to making irresistibly crispy chicken nuggets in the comfort of your own kitchen with this Air Fryer Chicken Nuggets recipe. This dish offers a healthier alternative to the traditional deep-fried nuggets, without sacrificing any of the crunch or flavor that makes them a universally loved treat. Perfect for families, these nuggets are made with simple, wholesome ingredients, ensuring that you’re serving up a meal that’s not only delicious but also nutritious. Whether you’re catering to picky eaters, looking for a quick and satisfying snack, or adding a protein-packed option to your meal, these air fryer chicken nuggets are sure to delight everyone at the table.

Why You’ll Love Air Fryer Chicken Nuggets:

• Healthier Option: Enjoy the deep-fried taste without the excess oil, thanks to the air fryer’s magic.
• Kid-Friendly: A surefire hit with children, making mealtime a breeze.
• Quick and Convenient: Ready in under 30 minutes, perfect for busy schedules.
• Versatile: Easily adaptable with different seasonings or dipping sauces to suit any palate.

Ingredients Notes For Air Fryer Chicken Nuggets:

• Chicken Breast: Lean and high in protein, chicken breast is cut into bite-sized pieces for the perfect nugget.
• Breadcrumbs: Panko breadcrumbs ensure a lighter, crunchier coating, but traditional breadcrumbs can also be used.
• Parmesan Cheese: Adds a savory depth of flavor to the breadcrumb mixture.
• Eggs: Help the breadcrumb mixture adhere to the chicken, ensuring a crispy exterior.
• Seasonings: A blend of garlic powder, paprika, salt, and pepper enhances the flavor, making each bite a delight.

Recipe Steps:

1. Prep the Chicken: Cut chicken breast into nugget-sized pieces, aiming for even sizes for consistent cooking.
2. Season: Lightly season the chicken pieces with salt and pepper.
3. Dredge: Set up a dredging station with beaten eggs in one bowl and a mixture of breadcrumbs, grated Parmesan, garlic powder, and paprika in another. Dip each chicken piece in the egg, then coat in the breadcrumb mixture.
4. Air Fry: Preheat the air fryer to 400°F (200°C). Place the nuggets in a single layer in the air fryer basket, ensuring they don’t touch. Cook for about 8-10 minutes, flipping halfway through, until golden and cooked through.
5. Serve: Enjoy hot with your favorite dipping sauces.

Storage Options:

• Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat in the air fryer for best results.
• Freeze: Freeze cooked and cooled nuggets on a baking sheet, then transfer to a freezer bag. Reheat from frozen in the air fryer.

INGREDIENTS

Shrimp and Asparagus Foil Packs are quick to make yet the are brimming with bright fresh flavor. And to think I was once a shrimp hater!

Grilled Shrimp in Foil!

It’s recipes like this grilled shrimp in foil (and these Shrimp Boil Foil Packets and these Shrimp and Couscous Foil Packets with Avocado Salsa) that finally made me into a shrimp lover. When it’s flavored right and cooked right, sign me up!

Let’s just put it this way, you neeeeed these Shrimp and Asparagus Foil Packs with Garlic Lemon Butter Sauce in your life! The flavors are spot on delicious and clean up couldn’t be easier!

The way the rich and tangy lemon butter sauce is the perfect compliment to shrimp, and the fresh asparagus too.

Ingredients

1 1/2 lbs large (21/25) shrimp , peeled and deveined
2 Tbsp dry white wine or chicken broth
4 tsp minced garlic (4 cloves)
2 tsp lemon zest
Salt and freshly ground black pepper
6 Tbsp butter , diced into small cubes
1 1/2 Tbsp fresh lemon juice
2 Tbsp chopped fresh parsley
1 lb medium thickness asparagus , woody ends trimmed

Preheat a grill to medium-high heat (about 400 – 425 degrees F).
Cut 4 sheets of 14 by 12-inch heavy duty aluminum foil then lay each piece separately on countertop.
Divide shrimp among packs near center then place asparagus to one side of the shrimp (going the long direction of the foil).
Pour 1/2 Tbsp white wine over each. Sprinkle over garlic (1 tsp per packet) and lemon zest then season with salt and pepper.
Divide butter pieces evenly among packets layering them over the shrimp and asparagus.
Wrap packets in and crimp edges together then wrap ends up (don’t wrap too tight – keep a little extra space inside for heat to circulate).
Grill, sealed side upward, until shrimp has cooked through, about 9 – 10 minutes.
Carefully unwrap then drizzle with lemon juice (or just serve with lemon wedges for spritzing) and sprinkle with parsley.
Notes
For baking in the oven: preheat oven to 425 degrees F. Cook 13 to 15 minutes.
A good side dish for these is couscous, orzo, or rice since you’ll have that delicious sauce with a little extra to go around.

Traditionally served with potato salad or a crusty bun with mustard. See the blog post above for more serving ideas.

Time needed for meatballs recipe
Working time about 25 minutes
Cooking/baking time approx. 20 minutes
Total time about 45 minutes

Ingredients:

1 bun
1 onion(s)
1 egg(s)
500 g minced meat, mixed
1 tsp salt
1 tsp mustard
1 tsp. Strained Marjoram, dried
1 tsp paprika powder
lots of pepper from the mill
2 tsp parsley, dried
n. B. Garlic
1 tsp Maggi
n. B. Flour for the work surface
possibly flour or breadcrumbs for turning
Margarine for frying

Preparation:

Soak buns in water.

Peel the onion and cut into fine cubes. If you like, you can also briefly sauté the onions in butter until translucent (I prefer the raw onions).

Add the egg, onions and seasonings to the ground beef and mix very well, either with a large spoon or with your hands. Do not work with the mixer, the meatballs often become tough!

Squeeze out the bun mass very well, either with your hands or between two boards, add to the mince and mix well again. Up to this point, these steps should take at least 10 – 15 minutes, because the better you mix and knead, the better and looser the result!

If you can taste the raw mass, you should do so now, or fry a sample. Now form balls/dumplings/dumplings that are not too small and flatten and flatten on a floured work surface. You can roll them in flour or breadcrumbs if you like. Grandma and I fry them “without anything”.

Heat a heavy pan with good margarine and put in the meatballs, sear briefly on both sides and then fry for approx. 15 – 20 minutes (turn carefully 1 – 2 times) over medium/low heat. Don’t fry too many meatballs at once in one pan, use a second one or fry one after the other.

Ingredients:

• 1/2 cup melted butter
• 2 cans (10.5 oz) cream of chicken soup
• 2 cups sour cream
• 1/2 cup chicken stock or stock
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 4 Chickens breast, cooked and chopped
• 16 ounces linguini, cooked according to package directions
• 2 cups grated mozzarella
• 2 tablespoons grated Parmesan

Directions:

• Preheat oven to 350°F (175°C) Preheat to.
• In a large mixing bowl, combine melted butter, cream of chicken soup, sour cream, chicken broth, salt, and pepper. Stir until everything is well mixed.
• Add the cooked and chopped chicken to the bowl and mix well to evenly coat the chicken.
  Pour the cooked linguini into a mixing bowl and stir until the pasta is completely incorporated into the sauce.
• Transfer pasta and sauce mixture to a 9×13-inch glass baking dish.
• Spread the grated mozzarella cheese evenly over the casserole and sprinkle the grated Parmesan cheese on top.
• Bake in the preheated oven for 40 minutes, until the cheese is melted and the sauce is bubbling around the edges.
• Let cool slightly before serving.
• Prep time: 15 minutes |Cook time: 40 minutes |Total time: 55 minutes
  kcal: 645 kcal |Servings: 8

Ingredients:

4 large Russet potatoes, peeled and grated
1 medium onion, grated
2 large eggs
1/4 cup all-purpose flour
Salt and pepper to taste
Vegetable oil for frying
Fresh chives or chopped parsley Garnish (optional)
Sour cream, applesauce, or your favorite ingredients, for serving

Directions:

Place the grated potatoes on a clean kitchen towel and squeeze out as much excess water as possible. .
In a large mixing bowl, combine the grated potatoes, grated onion, eggs, flour, salt, and pepper. Mix well until all ingredients are evenly mixed.

Heat a thin layer of vegetable oil in a large skillet over medium heat.
When the oil is hot, add spoonfuls of the potato mixture to the pan and flatten it slightly with the back of a spoon to form pancakes.
Cook potato pancakes until golden and crispy, 3 to 4 minutes per side. Depending on the size of your pot, you may need to do this in several batches.
After cooking, place the potato pancakes on a plate lined with paper towels to drain excess oil.
Repeat with remaining potato mixture until all pancakes are cooked.
Serve potato pancakes warm, optionally garnished with chopped fresh chives or parsley, and garnished with sour cream, applesauce, or your favorite ingredients.
Crispy on the outside and fluffy on the inside, potato pancakes are great for breakfast or as a side dish!