RELLENOS DE PAPA (STUFFED MASHED POTATOES)
I found this one at a Puerto Rican website (El Boricua.com) when I was not able to get a hold of GMa to tell me how to make them. :) It makes the process way much simple than the traditional. Yummy yummy!
Provided by l0ve2c00k
Categories Potato
Time 50m
Yield 7 serving(s)
Number Of Ingredients 11
Steps:
- Bring water to a boil and remove from heat.
- Add margarine, salt, pepper, garlic powder, and milk. Stir until the margarine is melted.
- Add the potato flakes. The mixture should be pretty thick and dry.
- Add a slightly beaten egg and mix well.
- Let the potatoes sit to cool down.
- Divide potato mixture into 6 balls.
- Sprinkle corn starch on one hand and carefully spread one of the potato balls on your hand pushing down in the middle.
- Place a tablespoon of prepared picadillo in the middle carefully folding the sides over the meat until it is completely sealed.
- Roll the stuffed balls in corn starch - this will help keep the mixture together during frying.
- Fry over medium-high heat until golden.
- Note: all purpose flour can be used instead of cornstarch.
Nutrition Facts : Calories 384, Fat 23.2, SaturatedFat 6.8, Cholesterol 79.2, Sodium 233.8, Carbohydrate 27.3, Fiber 1.9, Sugar 1, Protein 16.5
PANES RELLENOS (SALVADOREAN STYLE SMOTHERED TORTA)
This recipe is very versatile, you can add in more veggies, use different types of meats or change the ingredients as you prefer. This is worth the effort and I promise you will not be disappointed. This recipe goes with Recipe #332519. I usually make this with Turkey if I am preparing it during the holidays but this recipe I am featuring chicken for those that do not like turkey or are cooking during a time when turkey is not available for an inexpensive price.
Provided by cervantesbrandi
Categories Whole Chicken
Time 1h20m
Yield 8 Sandwiches
Number Of Ingredients 20
Steps:
- Place the two chickens, garlic, cilantro, and bouillon cubes in a large stock pot. Cover the chickens with water and bring to a boil. Continue boiling the chicken on medium heat until the juices run clear when poked with a knife or fork, about 30 minutes.
- Pull the chickens out of the liquid. Cover and set aside to cool.
- Next, place the green beans in a large pot and cover them with water. Bring them to a boil and continue boiling for 10 minutes. Add the carrots in with the green beans and continue to boil for an additional 5 minutes. Then, place the cauliflower and onions in a large bowl, pour the green beans, carrots, and boiling water over the onions and cauliflower. Set the bowl of veggies and hot water aside to cool.
- While the veggies are cooling heat the oil in a deep saute pan. Cut the chicken in desired pieces and rub the mustard onto the skin and outside of the chicken pieces. Sprinkle all of the chicken pieces with seasoning salt.
- Once the oil has reached 325°F, carefully add the pieces of chicken and pan fry them on each side for 5 minutes. Once the chicken has browned pull it out of the oil and place the pieces in a paper towel lined bowl. Set the chicken aside.
- Now, discard the liquid that the chickens cooked in and heat the empty pot on medium heat. Place the margarine in the pot and melt it. Add the veggies into the melted margarine with the Worcestershire sauce and celery salt. Cook on medium heat for 5 minutes and set aside.
- Now to assemble the sandwiches. Place a hoagie bun on each plate. Spread the bun with mayonaise, line each hoagie with 2 pieces of lettuce, a couple cucumber slices, and a couple radish slices. Next, pull the chicken in pieces off of the bone and put the meat into each bun using one peice of chicken for each sandwich. Add a half cup of veggies to each sandwich on top of the meat and then finally ladle a large spoonful of the Recipe #332519 onto each of the sandwiches.
- You can also add Recipe #271297 (Curtido) on top of the sandwich if you prefer. This is traditional in most households.
- Enjoy!
HORNEADO DE VEGETALES
Provided by My Food and Family
Categories Casa
Time 45m
Yield 6 porciones de aproximadamente 1 taza cada una
Number Of Ingredients 11
Steps:
- Precalienta el horno a 350° F. Haz hervir el caldo en una olla mediana a fuego medio-alto. Agrega poco a poco la crema de trigo, revolviendo hasta que se mezcle bien. Cocínala, revolviendo constantemente, por 4 minutos o hasta que espese. Quítala del fuego; déjala enfriar por 5 minutos. Incorpora la cebolla, los huevos y el queso parmesano; reserva.
- Cocina y revuelve el brócoli y las zanahorias en un sartén grande con aceite caliente a fuego medio-alto por 5 minutos o hasta que los vegetales estén tiernos pero crujientes. Incorpora los frijoles y el ajo en polvo; usa una cuchara para poner la mezcla en un molde cuadrado de 9 pulgadas ligeramente engrasado. Corona con la mezcla de cereal de forma pareja.
- Hornéalo durante 25 minutos o hasta que cuaje en el centro; espolvoréalo con queso cheddar. Hornéalo durante 5 minutos más. Déjalo enfriar ligeramente.
Nutrition Facts : Calories 260, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
HORNEADO DE POLLO CON VEGETALES Y QUESO
Provided by My Food and Family
Categories Casa
Time 40m
Yield Rinde 6 porciones de aproximadamente 1-1/3 de taza cada una.
Number Of Ingredients 6
Steps:
- Precalienta el horno a 400°F. Espolvorea el fondo de un molde para hornear de 13x9 pulgadas de forma pareja con 1/2 taza de la mezcla seca para relleno; pon esto a un lado. Agrega el agua caliente al resto de la mezcla para relleno; revuelve la mezcla hasta que se humedezca. Ponla a un lado.
- Coloca el pollo sobre la mezcla seca para relleno en el molde para hornear. Mezcla la sopa, el queso, la crema agria y los vegetales; usa una cuchara para colocar esta mezcla sobre el pollo. Ponle encima el relleno que preparaste.
- Hornea el pollo por 30 minutos o hasta que se cocine por completo y la mezcla de vegetales se caliente por todas partes.
Nutrition Facts : Calories 380, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHILES RELLENOS VEGETARIANOS
Vegetarianos o no, todos estarán encantados con estos exquisitos chiles rellenos de papa, zanahoria, calabacitas y tomate.
Provided by My Food and Family
Categories Recetas de cena
Time 1h5m
Yield 10 porciones
Number Of Ingredients 12
Steps:
- Calienta el horno a 350°F.
- Calienta el aceite en una sartén grande sobre fuego medio-alto. Agrega las cebollas; cocina 5 min. o hasta que estén blandas pero crujientes, revolviendo frecuentemente. Incorpora el ajo; cocina 1 min. Agrega el agua, las papas y las zanahorias; tapa la sartén. Cocina 10 min.; agrega revolviendo los calabacitas. Cocina tapado 5 min. o hasta que los vegetales estén tiernos. Incorpora la salsa de tomate y los condimentos; mantén un hervor suave 3 min.
- Rellena los chiles con los vegetales; colócalos en una fuente para horno de poca profundidad. Tápalos.
- Hornea los chiles rellenos 20 min. Cúbrelos con queso; cocina sin tapar, 5 min. o hasta que se derrita el queso.
Nutrition Facts : Calories 190, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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