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Potatoes With rosemary

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Potatoes with Rosemary (Pastel de Patata con Romero - Spain)

1/4 cup butter or margarine
2 large onions, thinly sliced
2 teaspoons minced fresh rosemary leaves
1/2 teaspoon salt
1/4 teaspoon coarsely-ground pepper
4 medium baking potatoes, thinly sliced
1 cup half-and-half

Heat butter in skillet until melted.
Stir in onions, rosemary, salt and pepper.
Cook over low heat, stirring frequently, until onion is very soft and begins to brown, about 20 minutes.

Arrange half of the potato slices in bottom of greased 10-inch pie plate.
Top with half the onion mixture.
Repeat layers.
Pour half-and-half over the top.
Cover with aluminum foil, and bake at 350 degrees F for 1 hour.

Uncover and bake until top is golden brown, about 20 minutes longer.
Cut into wedges to serve.

Yields 6 to 8 servings.

Spanish crullers

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Spanish Crullers (Churros)

Churros is the name of a shaggy-coated sheep, and these crullers look a bit shaggy, also.

Vegetable oil
1 cup water
1/2 cup butter or margarine
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon

Heat 1 to 1 1/2 inches oil to 360 degrees F.

Heat water, butter and salt to rolling boil in 3-quart saucepan; stir in flour.
Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat.
Beat in eggs all at once; continue beating until smooth.

Spoon mixture into decorators’ tube with large star tip.
Squeeze 4-inch strips of dough into hot oil.
Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side; drain.
Mix sugar and cinnamon; roll crullers in sugar mixture.

Makes about 24.

Spinach Hater’s spinach

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Spinach Hater’s Spinach

2 packages chopped, frozen spinach
1 can cream of mushroom soup
Salt
Pepper
2 tablespoons dehydrated minced onion
Garlic salt
3 tablespoons toasted sesame seeds
1/4 cup sliced almonds
1 cup sharp Cheddar cheese

Cook spinach and drain well.
Mix in remaining ingredients, using only one-half of the almonds.
Put into buttered 1-quart casserole. Sprinkle with remaining almonds.
Bake at 350 degrees F for 20 minutes.

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