Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine


August 2018

Potato Recipes

Sausages Recipes

Sausage Broccoli Chowder

Sausage Broccoli Chowder Recipe
2 cn Whole kernel corn 1/2 lb Polish sausage 2 Celery stalks sliced 1 Onion chopped 1 Red pep...

read more

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: 3.5 Rating 3.5
702 people have voted
Last Reviewed on 2018-08-15

Wednesday, Aug 15 2018 Download & Print Papas a La Arequipena recipe  PDF   Potato recipes RSS   New

2018 Best Cooking Recipes

New Recipes

Mushroom Tart

New Cooking Recipes

Nutty Chocolate Mashmallow Muffins
Nutty Chocolate Mashmallow Muffins Recipe

2 tb Cooking chocolate melted 1/2 c Melted marg or butter 1 c Sour cream or yoghurt 1/2 c Brown sugar 1 Egg 1 t Vanilla 1 1/2 c Flour 1 t Baking powder 1/2 c Walnuts 3/4 c Chopped marshmallows Preheat oven to 400f Prepare muffin pans Put first 6 ingrediants in a bowl and mi well. Add the remaining ingrediants e cept the marshmallows, blend until just mi ed, add marshmallows. Bake for 15 20 min. ...

Cooking Magazines: Muffin Recipes » August 2018   Muffin recipes RSS   Thumsb up

Dish Of The Day

Basic Biscuits Pvjp03b

Basic Biscuits Pvjp03b Recipe
2 1/2 c All purpose flour 1 tb Baking powder 1/2 ts Salt 3/4 c Shortening 1 c Milk or butter...
read more

Category: » Easy Recipes

View more dishes