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January 2019

Potato Recipes

Beans and Grains Recipes

 Baguio Beans Toss

Baguio Beans Toss Recipe
An appetizing mi ture of beans and bacon bits-a perfect siding for meat dishes. 250 g. Baguio...

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Papas a La Arequipena Recipe

Papas a La Arequipena recipe and other potato recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Papas a La Arequipena recipe  PDF

3 ea Chilies, ancho, dried,
split lengthwise, seeded 1/3 c Annato seed
1 c Oil, vegetable
Lettuce leaves 2 lg Eggs, hard cooked, sliced
1 ea Corn, ear, shucked,
boiled tender, thinly sliced through the cob 1/4 c Cilantro (coriander)
leaves, chopped Olives, Calamata (garnish) POTATO MI TURE 3 lb Potatoes, peeled, cooked,
mashed 1 ea Lemon, juice of OR
1 ea Lime, juice of
SAUCE Salt, coarse 1 c Oil, olive
2 sm Chilies, split lengthwise
seeded, and chopped 1 ea Garlic, clove, peeled
1 1/4 c Walnuts (5 ounces)
2 ts Salt
1/2 lb Cheese, feta, Rumanian OR
crumbled 1/2 lb Cheese, feta, Greek,
crumbled Pepper (to taste)
Available in Latin American markets Hold each chili with a fork over a gas flame, turning until lightly roasted on all sides. Place the chili in a bowl with 2 cups of warm water, and soak for 20 minutes. Prepare achiote oil by stirring together annato seeds and vegetable oil in a saucepan over medium heat for 2 minutes. Remove from the heat and cool. Oil will keep indefinitely, tightly covered, in a cool place. For Potato Mi ture: Stir 1/4 cup achiote oil into mashed potatoes (reserve remainder of the oil for another use). Add lime or lemon juice and salt to taste. Set aside. For Sauce: Drain ancho chilies, reserving soaking liquid, and place them in a processor with the olive oil, fresh chilies, and garlic. Process until smooth. With the machine running, add 1/2 cup of walnuts, 1/2 cup reserved pepper soaking liquid and 2 tablespoons of salt. Process until smooth. Add half of the crumbled cheese and process until smooth. Transfer to a small bowl. Coarsely chop the remaining walnuts and add them to the mi ture with the remaining cheese salt and pepper to taste. Shape potato mi ture into about 2 dozen 1 1/2 inch balls. Arrange them on a bed of lettuce
leaves, spooning a little sauce on top. Garnish with eggs, corn, coriander and olives. Serve at room temperature. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sa , Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Felipe Rohas Lombardi, Rojas Lombardi Restaurant, : New York

Papas a La Arequipena recipe and other potato recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5 Rating 4.5
364 people have voted
Last Reviewed on 2019-01-17

Thursday, Jan 17 2019 Download & Print Papas a La Arequipena recipe  PDF   Potato recipes RSS   New

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1 8 inch focaccia (Italian Flat bread) 6 T Light garden vegetable cream Cheese, divided 1 Tomato, thinly sliced 1/2 Green bell pepper, thinly Sliced 24 Slices pepperoni 2 Thin slices red onion, Separated 3/4 c Shredded provolone cheese Heat oven to 350 degrees. Slice forcaccia in half horizontally. Spread each half with 3 T cream cheese. Layer one half with tomato, bell pepper, pepperoni and cheese. Cover with remaining bread half. Wrap tightly in foil. Bake 20 to 25 minutes or until hot. Cut into wedges. ...

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