Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenAppetizers - Vegetable Papas Rellenos By Jeanndan
Famous Authors (View All Authors)
Appetizers - Vegetable Papas Rellenos By Jeanndan Post by :dengkane Category :Learning Kitchen Author :Unknown Date :November 2011 Read :999

Click below to download : Appetizers - Vegetable Papas Rellenos By Jeanndan (Format : PDF)

Appetizers - Vegetable Papas Rellenos By Jeanndan

Papas Rellenos

3 large potatoes, peeled and boiled
1 lb. Seasoned ground beef or picadillo
2 eggs, beaten
Dry bread crumbs
Cooking oil

Mash potatoes and let cool.

Scoop a golf-ball sized amount of mashed potatoes, split handful in half, making a little bowl out of each half.

Stuff indentation in each half with ground beef or picadillo.

Bring two halves together and smooth to make a round ball.

Dip balls into beaten egg, then roll in flour until lightly covered.

Dip ball in egg again and roll in bread crumbs to coat thoroughly.

Add oil to frying pan to 1" deep.

Heat oil to frying stage and drop Pape Rellenos into hot oil.

Cook for about two minutes or until golden brown.Turn balls and cook other half 2 more minutes.

Note: Can also be cooked in a deep fat for about 3 minutes, or until golden brown.
If you like this book please share to your friends :

Appetizers - Vegetable Potato Nests Appetizers - Vegetable Potato Nests

Appetizers - Vegetable Potato Nests
2 large baking potatoes (1 1/2 pounds) 1/2 cup sour cream 1 tablespoon prepared white horseradish 1 tablespoon chopped fresh dill 1/2 teaspoon salt 1/8 teaspoon ground black pepper dill sprigs and/or smoked salmon for topping (optional) pepper slices and radish for garnish Preheat oven to 425 degrees and grease thirty two 1 3/4 by 1 inch mini muffin pan cups. In 3 quart saucepan, cook unpeeled potatoes in water to cover. Cook until potatoes are just cooked through. Drain potatoes; refrigerate about 1 hour or until chilled. Meanwhile, in small bowl, mix sour cream, horseradish and dill until blended. Cover

Appetizers - Vegetable Onion Tartlets Appetizers - Vegetable Onion Tartlets

Appetizers - Vegetable Onion Tartlets
Your favorite short crust pastry for 18 tartlets 2 tbs olive oil 4 medium onions sliced thin 1 tbs sugar Salt Ground black pepper 2 large eggs 3/4 cup milk Roll pastry out to thickness of 1/8 inch. Cut into rounds about 3 ½ inches across. Grease two regular 12 cup muffin tins (deep tartlet tins) and press each circle into 18 of the cups, pushing pastry halfway up cups. Chill pastry in muffin tins while preparing filling. Heat oil in a large frying pan. Add onions and cook over a medium heat stirring until they are soft, about 10 minutes.