How to Make German Potato Salad with Sunny Anderson | The Kitchen | Food Network
Try a different version of potato salad for your summer cookout this year!
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Sunny's Warm German Potato Salad
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 55 min (includes cooling and steaming time)
Active: 25 min
Yield: 4 to 6 servings
Ingredients
1 pound red bliss or creamer potatoes
1/2 teaspoon mesquite liquid smoke
2 cloves garlic, smashed
Kosher salt and freshly ground black pepper
1 red bell pepper
8 strips bacon, chopped
1/4 cup apple cider vinegar
2 tablespoons sugar
1 1/2 teaspoons whole-grain mustard
Dash of hot Hungarian paprika
1/2 cup gently chopped fresh curly parsley
4 scallions, finely chopped
Directions
In a large pot, add the potatoes, liquid smoke, garlic, a nice pinch of salt, a few grinds of pepper and water to just cover. Bring to a boil, then lower to a simmer. Cook until the potatoes are fork-tender all the way through, about 15 minutes. Drain in a colander and rest the colander over the top of the empty pot to allow the heat to dry the potatoes. Once cool enough to handle but still warm, cut the larger potatoes in quarters and the others in half to make all the same general bite size. Some may not need to be cut at all. Add to a large mixing bowl.
If using a gas stove, place the pepper directly over a medium flame and allow to char on one side, then rotate until the entire pepper is black and charred. If you don't have a gas stove, roast the pepper on a baking sheet under the broiler or at the highest temperature of your oven. Carefully watch to rotate the pepper and char on all sides. Remove to a resealable plastic bag and close, allowing it to steam for 5 minutes to loosen the skin. Once cool enough to handle, remove the seeds and charred skin and chop the pepper. Set aside.
In a large pan on medium heat, add the bacon and cook, stirring, until crisp, about 8 minutes. Remove with a slotted spoon to a plate, leaving the fat in the pan. Add the vinegar, sugar, mustard, paprika, a pinch of salt and a few grinds of pepper to the still-hot pan. Cook at a rolling simmer until the sugar and salt dissolve, about 2 minutes. Add the potatoes and toss until they soak up the vinegar mixture.
Transfer the potatoes back to the large bowl. Add the red peppers, bacon, parsley and scallions and toss. Pour into a serving bowl and serve warm or cold.
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How to Make German Potato Salad with Sunny Anderson | The Kitchen | Food Network
Hogenakkal fish curry recipe by chef sunny
Hogenakkal a village in the Dharmapuri district of the Indian state of Tamil Nadu. It is part of Koothapadi panchayat village within the Pennagaram sub-district of Dharmapuri district. It is located in the western part of the Dharmapuri district bordering Karnataka.
Sunny Anderson's Chia Seed Pudding Parfaits | The Kitchen | Food Network
Sunny blooms chia seeds with oat milk to make a creamy pudding for layering with chocolate hazelnut and banana!
Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more:
Get the recipe ▶
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Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Sunny's Chia Seed Pudding Parfaits
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 3 hr 20 min (includes chilling time)
Active: 20 min
Yield: 2 servings
Ingredients
Chia Pudding:
3 tablespoons chia seeds
2 tablespoons honey or agave nectar
1 cup oat milk, plus a splash more if needed, preferably Planet Oat Extra Creamy Oatmilk
Chocolate Hazelnut and Banana Layer:
1 mashed ripe banana, frozen
2 tablespoons chocolate hazelnut spread
1/4 cup toasted hazelnuts, chopped
1/4 cup salted banana or plantain chips, crushed or chopped
Directions
For the pudding: In a small bowl, whisk together the chia seeds and honey or agave. Add the oat milk, whisking to break up any clumps. Refrigerate for 3 hours, stirring halfway through. The pudding is ready when the seeds soak up all of the oat milk. It shouldn’t be stiff; it should jiggle a bit. If needed, to slightly loosen for texture, add a splash of oat milk and stir.
For the chocolate hazelnut and banana layer: Using a mini chopper, blend the banana and chocolate hazelnut spread until smooth.
To assemble the parfaits: In a 6- to 8-ounce glass or cup, layer a quarter of the chia seed pudding, half of the blended banana mixture, and another quarter of the chia seed pudding. Garnish with half of the chopped hazelnuts and banana or plantain chips. Repeat with the second serving in another glass or cup. Serve immediately.
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Sunny Anderson's Chia Seed Pudding Parfaits | The Kitchen | Food Network
Sunny Leone Makes Mi-Sun Cooler | The Mini Truck | Mini Mathur
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