Papas Chorreadas (potatoes With Spiced Cheese (see Dirs)) Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Butter,
1 tsp: Coriander, fresh, finely
4: Scallions, including 2
, chopped
, inches of green top, cut
1/4 tsp: Dried oregano,
, into 1 inch lengths
pn Cumin seeds, ground
1/2 cup: Onion, finely chopped
1/2 tsp: Salt,
5: Tomatoes, peeled, seeded and
Black pepper, freshly ground
, coarsely chopped or 1 2/3
1 cup: Mozzarella or Munster cheese,
, cup chopped, drained,
, freshly grated
, canned Italian plum tomato
8 large: Potatoes, peeled and boiled
1/2 cup: Cream, heavy
SILVER XPRESS MAIL SYSTEM 5
Directions:
Name: Potatoes with Spiced Cheese, Tomato and Onion Sauce
In a heavy 8 to 10 inch skillet, heat the butter over moderate
heat. When the foam subsides, add the scallion and onions, and cook
them, stirring frequently, for 5 minutes, or until the onions are
soft and transparent but not brown. Add the tomatoes and cook,
stirring, for 5 minutes. Add the cream, coriander, oregano, cumin,
salt and a few grindings of pepper, and, stirring constantly, drop in
the cheese. Cook, stirring, until the cheese melts. Traditionally,
chorreada sauce is served over boiled potatoes (or cooked string
beans) and often accompanies sobrebarriga.
75 of 108
Source: Time Life Series: Latin American Cooking
MMed by: earl.cravens@salata.com * Origin: Salata * Redondo Beach, CA
* 310-543-0439 V.32bis (1:102/125)
Submitted By MICHELLE BRUCE On 02-04-95
Source from luhu.jp
In a heavy 8 to 10 inch skillet, heat the butter over moderate
heat. When the foam subsides, add the scallion and onions, and cook
them, stirring frequently, for 5 minutes, or until the onions are
soft and transparent but not brown. Add the tomatoes and cook,
stirring, for 5 minutes. Add the cream, coriander, oregano, cumin,
salt and a few grindings of pepper, and, stirring constantly, drop in
the cheese. Cook, stirring, until the cheese melts. Traditionally,
chorreada sauce is served over boiled potatoes (or cooked string
beans) and often accompanies sobrebarriga.
75 of 108
Source: Time Life Series: Latin American Cooking
MMed by: earl.cravens@salata.com * Origin: Salata * Redondo Beach, CA
* 310-543-0439 V.32bis (1:102/125)
Submitted By MICHELLE BRUCE On 02-04-95
Source from luhu.jp